Category
Lunch
Servings
3
Chef Louis Sheppard
Ingredients
-
1# Pit Ham, Sliced thin
1 ea. French Baguette
1 pint, Cornichons, sliced
½ # high quality European unsalted butter, room temperature
Directions
Start by slicing the baguette lengthwise and horizontally. Slice it almost all the way through, while leaving a hinge so your sandwich doesn’t fall apart while you’re riding your bike through the 4th arrondissement.
Next slather the inside of your baguette evenly with butter. Then distribute the sliced ham equally through the baguette. Same with the cornichons.
Now cut the baguette into three big sandwiches, wrap in butcher paper and enjoy. (Butcher paper optional, but way cooler than a plastic bag. Don’t be that guy)
For the slight twist version, add Camembert cheese and pickled jalapeños.
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