loaf Pillsbury™ refrigerated French bread
Granny Smith Apple, sliced thinly
slices provolone cheese
Bake the Pillsbury™ French Baguette according to package directions.
One the bread is cooked and cooling, gather your ingredients.
Slice the loaf of bread open lengthwise. Spread one side with an even coat of grainy dijon mustard.
Layer the apple slices on the bread.
Top with ham, draping and folding each piece onto the bread. Fold the provolone slices in half and lay on top of the ham from end to end.
Cut the sandwich into four even pieces and serve.
More About This Recipe
- To celebrate Bastille Day, I took a stroll down memory lane. A French Street, to be precise.
The last time I was in France, a decade ago, my friend and I were on tight college budgets and scrimping wherever we could. So, instead of sampling all of Paris’s best foods, we opted for inexpensive foods … like baguette sandwiches that could be purchased from street vendors and bakeries all over the city. And guess what? They were amazing.
There is something about a great baguette made in Paris that’s simply breath-taking, with its crusty exterior and soft interior. Swoon.
Though I haven’t found a baguette that compares here in the U.S., I do like Pillsbury French Baguette loaves for making my own baguette sandwiches at home. They’re hot, crusty and have a soft interior – like the ones we ate on the streets of Paris at 20.
If you’re making these for a party, assemble a few varieties and cut them into eight pieces each so that everyone can sample several of them. Looking for inspiration? Try these two sandwiches that are big hits in my house:
Ham, Apple and Provolone Baguette Sandwiches
Turkey and Brie Baguette Sandwich
And to make it a truly Parisian street experience, serve up some hot crepes for dessert. Preferably with chocolate hazelnut spread and bananas inside. YUM. If you want to learn more about how to make this French dessert part of an awesome party experience, check out this DIY Dessert Crepe Party post from Gabi M. (brokeassgourmet.com). Or if you're looking for a cocktail to compliment your sandwich, Michelle P. from Jelly Shot Test Kitchen created an amazing “let them eat cake cocktail,” the Strawberry Shortcake Martini.
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.
12 Modern Sandwiches A dozen ways to reinvigorate this classic category
Flavor building is at the crux of menu development, and today’s focus is on bold, complex combinations. Sandwiches have always offered a blank canvas for innovation, where chefs play with each layer, unlocking signature builds with stunning creativity. The challenge is finding sandwiches with the most potential and the biggest crave factor. The Vietnamese banh mi has taken off, and consumers’ willingness to try something that adventurous points to their enthusiasm for flavor innovation within this familiar category. Although global sandwiches are part of this story, they’re not the only entry point. Classic sandwiches play here, too, as long as each component is mindfully considered and the flavors are both tantalizing and inventive. Here are 12 sandwiches that hold great potential—either for reinvention or adaptation.
1. Döner Kebab Sandwich
Middle Eastern flavors and forms are red hot right now, catapulted into stardom thanks to their bold and crave-worthy flavor combinations. Turkey’s döner kebab offers just a bit more modern mystique than the Greek gyro, but delivers a similar experience, with juicy, tender beef or lamb cooked on a vertical spit, then sliced thinly. Shawarma, al pastor and döner kebab bring a flavor system worth exploiting in handheld form.
Zesty Feta Döner: Zesty feta spread, pepperoncini, romaine, cabbage, tomato, onion, green pepper, cucumber, tzatziki
—Spitz, multiple locations
Döner Durum: Thinly sliced crispy beef and lamb döner kebab, tomato, lettuce, spiced onion, yogurt sauce wrapped in a Turkish tortilla
—Ottoman Taverna, Washington, D.C.
2. Steak Sandwich
Satisfying, substantial and flavorful are three qualities that keep this sandwich in regular rotation. The steak sandwich offers plenty of potential for signature takes, with both global influences like chimichurri and modern cuts of meat leading the way. The Gaucho Brazilian Grille in Blacksburg, Va., serves up the Ximango Sandwich, starring picanha, also known as the beef coulotte. It’s tucked into garlic bread with smoked provolone, sautéed Vidalia onions and red pepper, served with a choice of dipping sauces, like chimichurri or guava agrodolce.
New York Steak Sandwich with brioche, creamed spinach, whiskey peppercorn sauce
—Wildwood Kitchen & Bar, Sacramento, Calif.
Flank steak with romesco, grilled scallions and aged cheddar on country bread
—’Wichcraft, New York
Everdine’s in Naperville, Ill., offers a long list of grilled cheese permutations. The Pizza Party adds pepperoni, mushrooms, onion, provolone and marinara to the classic sandwich.
3. Grilled Cheese
Comfort food’s biggest champion, this childhood classic has often been taken to new heights. Today, modern touches include global mash-ups, as well as eclectic add-ins that ratchet up flavor and interest. Outerlands in San Francisco taps into the skillet trend with its Cast Iron Grilled Cheese Sandwich, starring house-baked bread brushed with garlic oil, piled with cheese and grilled in a cast-iron skillet.
Pizza Party Grilled Cheese: Pepperoni, sautéed mushrooms, grilled onions, provolone, homemade marinara sauce on Texas toast
—Everdine’s Grilled Cheese Co., Naperville, Ill.
Farmer’s Breakfast: Cheddar, applewood-smoked bacon, roasted potatoes, chive butter
—The American Grilled Cheese Kitchen, San Francisco
A blanket of luxurious Mornay sauce coats the croque monsieur at DoveCote in Orlando, Fla.
4. Croque Monsieur/Madame
Perhaps one of the greatest gifts from France is the classic café sandwich, the croque monsieur. Starring ham, Gruyère and sometimes béchamel, this sandwich is then slathered with butter and toasted until crisp and perfect. The croque madame adds a fried egg to the build, making it a potential breakfast player and giving it the extra unctuousness that eggs deliver. Innovation here comes in the form of tweaks to the protein component, the featured cheese and a play on the béchamel. At Brasserie Jo in Boston, Nicholas Calias, executive chef, swaps out the ham for corned beef and adds choucroute, turning it into a Croque Corned Beef & Choucroute.
Croque Monsieur: Toasted French ham and cheese with Dijon mustard and Gruyère Mornay on country white
—Le Reve, Wauwatosa, Wis.
Croque Monsieur: DC ham, Gruyère cheese, Mornay sauce
—DoveCote, Orlando, Fla.
Croque Madame Waffles: Thinly sliced ham over two waffles made from a Belgian batter with Gruyère topped with Mornay sauce and a fried egg
—Corridor Brewery & Provisions, Chicago
At Boston’s La Casa de Pedro, the Cubano gets a signature touch with the addition of housemade spicy pickles and cilantro dressing.
5. Cubano & Medianoche
The Cubano has become less exotic over the last few years, and is primed for signature flavor moves, maybe changing up the classic combination of ham, roasted pork, Swiss cheese, pickles and mustard on Cuban bread. The Medianoche, the Cubano’s lesser-known cousin, follows the same build, but stars a soft, sweet, eggy bread called “pan suave.” Meaning “midnight,” Medianoche derives its name from the sandwich’s popularity as a late-night snack.
Cuban Sandwich: Pulled pork, ham, apple mustard jam, Gruyère
—Coffeemania, New York
Medianoche: Roasted pulled pork, ham, Swiss cheese, pickles, mayo and mustard on semi-sweet bread
—Tropicana, Austin, Texas
The BLT’s perfection in both flavor and texture can make innovation seem like gilding a lily. Unless, of course, it’s done really well, enhancing rather than masking, elevating rather than fussing. Today’s upgrades include wedges of avocado, runny poached eggs, crispy crab cakes, braised chicken thighs—all signaturizing this classic without taking away its promise. One example is the Chicken Guacamole BLT at Hyde Park Bar & Grill in Austin, Texas, with grilled chicken breast, guacamole, lettuce, tomatoes, onion and bacon on a toasted brioche bun.
Fried Green Tomato BLT
—CG Public House, Kennewick, Wash.
Smoked Salmon BLT: House-cured smoked salmon, smoked bacon, red onion, arugula and Boursin on toasted flaxseed bread
—Beehive Cafe, Bristol, R.I.
BLT Breakfast Sandwich: Bacon, lettuce, tomato, drippy-yolked egg, homemade English muffin and hot sauce aïoli
—Sardella, St. Louis
At Bodega Negra Café in New York, the decadent Crispy Pork Belly Torta stars refried cowboy beans, queso Oaxaca, and a fried egg.
7. Cemita & Torta
Exploration in Mexican flavors and forms is deepening and widening. The torta, a layered sandwich on a crusty white roll, offers the most room for interpretation. The cemita hails from Puebla, and is a type of torta built on a semi-sweet sesame roll. It usually stars fried cutlets of beef or chicken, or maybe carnitas, and also features avocado, chipotle, panela cheese, white onion and a splash of chile sauce. Authentic cemitas also include a few leaves of papalo, a green herb with a citrusy flavor.
Cemita: Mexican sesame-seed bun filled with choice of meat along with avocado, Oaxaca cheese, chipotle, papalo, pickled onions, mayonnaise, lettuce, tomato and black bean purée
—Cemitas El Tigre, New York
Roasted Mushrooms Torta: Cremini, shiitake and oyster mushrooms, smoky garlic mojo, poblano rajas, goat cheese, black beans, wild arugula, lime
—Tortas Frontera, Chicago
8. Turkey Sandwich
There’s something universal and comforting about a turkey sandwich, with limitless potential for innovation. At its core is the promise of moist, tender turkey, which can turn toward fall and Thanksgiving with a bit of cranberry spread and a spoonful of stuffing, or can move toward summer with fresh herbs and a citrus-spiked mayonnaise.
Roast Turkey Sandwich: Thick slices of moist meat off of a freshly roasted turkey are topped with lettuce, onion, tomato and pickles, with extra toppings like pepper Jack and avocado, on Dutch crunch bread
—Arguello Super Market, San Francisco
Turkey Panini: Hand-cut roasted turkey with watercress, citrus aïoli and provolone cheese, served on house ciabatta
—G Street Food, Washington, D.C.
9. Po’ Boy
This Louisiana staple earns attention with a unique combination of fried seafood topped with pickles, hot sauce and mayonnaise, all nestled in a French roll that’s crispy on the outside and insanely soft on the inside. Opportunities for innovation abound, from seafood to toppings. At Fishing with Dynamite in Manhattan Beach, Calif., David LeFevre switches out shrimp every May for Maryland soft-shell crab on his po’ boy, spiked with Cajun rémoulade.
Oyster Po’ Boy: Deep-fried oysters with Korean spices, kimchi coleslaw and kimchi aïoli on a toasted buttery bun
—HRD Coffee Shop, San Francisco
Po’ Boy Slider Special: Three mini versions of signature sandwiches —fried oyster po’ boy, fried catfish, fried shrimp or fried crawfish
—Windy Corner Market, Lexington, Ky.
Purists believe you shouldn’t mess with perfection. State Street Provision’s lobster roll stays true to the classic, while signaturizing with aïoli, lemon and fresh tarragon.
10. Lobster, Shrimp & Clam Roll
As chefs continue to ratchet up flavor delivery in modern casual seafood dishes, they’re looking to the classic seafood rolls as an opportunity for innovation, perhaps adding regional tweaks and taking a cue from the world of jacked-up fish tacos.
Lobster Roll with aïoli, tarragon and lemon
—State Street Provisions, Boston
Clam Roll: Fried whole-belly clams, roasted tomato, pea greens
—Prospect Cafe, West Hartford, Conn.
Fried Clam Roll with celery root rémoulade
—Mary’s Fish Camp, New York
Shrimp Roll: Grilled or crispy, in a split-top butter roll, choice of sauce
—Slapfish, multiple locations
Tempeh subs for corned beef in this vegan version of the Reuben. Sauerkraut, tangy dressing and rye bread maintain the recognizable flavor profile.
The Reuben’s flavor system has seen a lot of play recently, where chefs reinvent the format or combination of flavors (corned beef, Swiss cheese, sauerkraut, Russian dressing and rye bread). Clever iterations include the Reuben egg roll, Reuben soup—and, of course—innovation in the Reuben sandwich.
Reuben Bao: Pastrami, Swiss cheese, sauerkraut, Thousand Island dressing
—Tom’s BaoBao, Cambridge, Mass.
Smoked Beet Reuben: Roasted beets, kraut, Gouda and smoked Russian dressing on pressed marble rye
—On Rye, Washington, D.C.
12. Katsu Sando
Japan steps into the U.S. sandwich ring with an instant champ. Pillowy white sandwich bread slathered with sweet-savory tonkatsu sauce houses breaded pork cutlets. It’s interesting to note that chefs here aren’t just adopting the katsu sando, but adapting it by adding signature elements like a crunchy slaw or craveable dipping sauce.
Katsu Sando: Pork milanesa on pan de sal, with karashi mustard and sweet-and-sour fruit sauce
—Pao by Paul Qui, Miami Beach, Fla.
Katsu Kare Sando: Panko-crusted chicken breast, slow-cooked Japanese curry, yuzu-jalapeño slaw
—Humble Potato, Los Angeles
French Ham Sandwich (Jambon-Beurre)
This French Ham Sandwich is the easiest sandwich you will ever make!
As in, I’m even a little embarrassed to call it a “recipe”. ?
But then again, every time I take a bite of one of these amazing sandwiches, my heart tells me: it’s so delicious that it gotta make it to the blog. So here it is!
All you will need to make these French Ham Sandwiches – or Jambon-Beurre, as they are called in French – is a baguette, good quality ham and European-style butter. Oh, and I added Gruyère cheese! Because, ya know, cheese is life and all! ? (I’m perfectly aware that some purists would crucify me if they could! If you’re one of them, please don’t. I’m just a cheese-loving girl who adds cheese to everything she can! ?)
I was also really tempted to add a smudge of Dijon mustard, but gave up, thinking it was best to keep it as close as possible to the real deal. If you’re a rebel, add the mustard. Or mayo. Or whatever you like, really! It is your sandwich after all!
As I’m sure you have noticed, I’m kinda having a “easy and simple” phase.
I mean, can you blame me? It’s 10 degrees outside. Also, we are apparently getting another blizzard (called Olympia) tomorrow. Seriously, who can get out of bed and do something productive when the winter gods are sending their fury upon us?
If you are one of those aliens people, please tell me the secrets. I feel like I’m failing at adulthood! Every morning, during winter, I wake up and think: “Oh God. I can’t adult today! Please don’t make me adult today!”
I blame my grandmother. When I was little she would tell me to skip school if it was raining. So it was only natural that I would grow up to be an adult that associates bad weather with being inside all day, under the covers, watching Netflix. And eating French ham sandwiches that take less than 5 minutes to make!
Since this is a recipe blog, I’ve included a recipe at the end of this post. Feel free to read it more as a formula than a recipe and adjust according to taste.
One thing I’ll say, though. This sandwich is really simple to make and completely relies on the quality of the ingredients. So make sure you buy a good baguette, excellent ham and a good brand of butter.
I sometimes bake my own baguette, but I understand that might defeat the purpose of an easy sandwich.
As for the ham, I use Oscar Mayer Selects Natural Applewood Smoked Ham because not only it tastes delicious but it has no artificial ingredients and is minimally processed.
Too good to be true? Not with Oscar Mayer Selects Natural. These peeps make the kind of stuff that you can trust and feed to your family. They also make amazing slow roasted turkey, applewood smoker turkey, rotisserie seasoned chicken and slow roasted roast beef. Sandwich making becomes even easier when you have such good ingredients available!
To learn more about Selects Natural and all the Oscar Mayer products, visit their website, Facebook page, Twitter and/or Tumblr account!
If you’ve never had European-style butter before, you might be thinking I’m silly to even suggest you use something other than what you already have at home. However, European butter is so much better than American butter. It is saltier, more flavorful and it has more fat. I use it whenever I want the butter to shine, like in this sandwich! (The name does include the word “beurre” – which means butter – after all!)
In short, this French Ham Sandwich is simplicity at its best. The sweet and creamy butter complements the salty ham perfectly. Add a crunchy baguette and I’m literally in heaven! ??
50 Tea Sandwiches
Food Network Magazine has given an old-fashioned favorite a fun new twist.
Food Stylist: Anne Disrude Prop Stylist: Marcus Hay
1. Tomato-Cheddar Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces.
2. Ham, Brie and Apple Spread softened butter and Dijon mustard inside a split loaf of French bread. Fill with deli ham, sliced Brie and sliced green apple. Cut into pieces.
3. Cucumber-Butter Mix 4 tablespoons softened butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber. Trim the crusts and cut into pieces.
4. Watercress-Butter Make Cucumber-Butter Sandwiches (No. 3) but fill with watercress instead of cucumber.
5. Grilled Shrimp-Ham Puree 1/4 cup jarred piquillo peppers with 3 tablespoons mayonnaise. Spread on white bread. Sandwich with grilled shrimp and sliced serrano ham. Trim the crusts and cut into pieces.
6. Steak au Poivre Mix 4 tablespoons each softened butter and chopped fresh herbs. Spread on baguette rounds. Top with thinly sliced steak and crushed peppercorns.
7. Pea-Prosciutto Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water in a blender season with salt and pepper. Spread inside a split loaf of focaccia and fill with prosciutto and shaved Parmesan. Cut into squares.
8. Olive-Focaccia Mix 1 cup chopped olives and 3 tablespoons chopped parsley. Drizzle the inside of a split loaf of focaccia with olive oil fill with the olive mixture and sliced provolone. Cut into squares.
9. Asparagus Mix 3 tablespoons softened butter with 1 tablespoon chopped fresh herbs. Spread on pumpernickel bread cut into rectangles. Slice cooked asparagus tips in half lengthwise lay on the bread and drizzle with lemon juice and olive oil. Top with chopped hard-boiled egg, salt and pepper.
10. Anchovy–Lemon Butter Mix 1 stick softened butter with 1 tablespoon grated lemon zest. Spread on white bread. Sandwich with anchovies, sliced tomato and Bibb lettuce. Trim the crusts and cut into pieces.
11. Salmon-Cucumber Spread softened cream cheese on white bread. Sandwich with smoked salmon and sliced cucumber. Trim the crusts and cut into pieces.
12. Shrimp Salad Mix 1 cup chopped cooked shrimp with 3 tablespoons mayonnaise, 1 teaspoon each grated lemon zest and juice, and 1 teaspoon each chopped chives, parsley and capers. Sandwich white bread with the shrimp salad and Bibb lettuce. Trim the crusts and cut into pieces.
13. Crab Salad Make Shrimp Salad Sandwiches (No. 12) with 1 cup crabmeat instead of shrimp. Add sliced avocado.
14. Curried Egg Salad Mix 3 chopped hard-boiled eggs, 3 tablespoons each chopped celery, red onion and cilantro, 2 teaspoons each dijon mustard and lime juice, and 1/4 cup mayonnaise. Cut white bread into pieces and spread with mango chutney. Sandwich with the egg salad.
15. Pesto Chicken Mix 2 teaspoons pesto with 2 tablespoons olive oil brush on thin baguette rounds. Top with sliced cooked chicken breast and halved grape tomatoes. Drizzle with more pesto oil.
16. Bresaola-Artichoke Mix 4 tablespoons softened butter and 1/4 cup chopped jarred artichoke hearts season with salt and pepper. Spread on thin baguette rounds. Top with sliced bresaola and drizzle with olive oil.
17. Country Pate Spread Dijon mustard on white bread. Layer country pate and chopped cornichons on top. Top with bread spread with butter. Trim the crusts and cut into pieces.
18. Peanut Butter–Bacon Spread peanut butter on white bread. Layer chopped cooked bacon and sliced banana on top. Top with bread spread with mayonnaise. Trim the crusts and cut into pieces.
19. Liverwurst-Onion Spread Dijon mustard on pumpernickel cocktail bread. Sandwich with liverwurst and sliced red onion.
20. Manchego-Quince Trim white toast crusts and cut the bread into pieces. Top with sliced manchego, quince paste and sliced almonds.
21. Mortadella-Watercress Spread softened butter on white bread. Sandwich with sliced mortadella and watercress. Trim the crusts and cut into pieces. Top with sliced olives.
22. Ham-Cornbread Mix 6 tablespoons softened butter, 2 teaspoons chopped scallion and 1 teaspoon honey. Spread on split mini corn muffins, and fill with sliced ham and pickled jalapenos.
23. Meatloaf-Tomato Spread mayonnaise on potato bread. Sandwich with sliced meatloaf and tomato jam. Trim the crusts and cut into pieces. Top with more jam.
24. Prosciutto-Fig Spread softened butter and fig jam on the inside of a split baguette. Fill with prosciutto, sliced pears and Bibb lettuce season with salt and pepper. Cut into pieces.
25. Camembert-Fig Toast brioche slices and cut into pieces. Spread with camembert cheese. Top with sliced fresh figs and candied walnuts.
26. Eggplant-Yogurt Fill mini pita halves with chopped grilled eggplant and diced cucumber. Add a dollop of Greek yogurt mixed with chopped mint.
27. Roast Beef–Horseradish Spread horseradish cream on rye cocktail bread. Sandwich with sliced cucumber, roast beef and watercress season with salt and pepper.
28. California Chicken Cut whole-wheat toast into pieces. Spread with green goddess dressing. Sandwich with sliced smoked chicken, sliced avocado, diced tomato and sprouts season with salt and pepper.
29. Salmon Salad Combine 1 cup flaked cooked salmon, 3 tablespoons each mayonnaise, chopped chives and dill, and 1 teaspoon each Dijon mustard and lemon juice. Layer the salmon salad and sliced radishes on pumpernickel bread. Trim the crusts and cut into pieces.
30. Smoked Turkey–Apple Brush the inside of a split baguette with softened butter. Fill with smoked turkey, cheddar cheese and sliced apple, and season with salt and pepper. Slice top with a dollop of apple jelly.
31. Cheddar-Pickle Spread mayonnaise on white bread. Sandwich with pickle slices and aged cheddar. Trim the crusts and cut into pieces, then press the edges in chopped parsley.
32. BLT Mix 1/3 cup each mayonnaise and finely chopped cooked bacon season with pepper. Spread on toasted white bread. Sandwich with sliced cherry tomatoes and baby greens. Trim the crusts and cut into pieces.
33. BLT Club Make BLT sandwiches (No. 32) but add deli-sliced turkey and make a double-decker sandwich.
34. Tuna Salad Combine 12 ounces drained canned tuna, 2 tablespoons each minced red onion and chopped niçoise olives, and 1/4 cup olive oil. Drizzle the inside of mini potato rolls with olive oil fill with the tuna salad and chopped hard-boiled egg. Cut in half.
35. Sweet Onion Spread softened butter on white bread. Top with thinly sliced sweet onion and season with salt top with bread and spread with mayonnaise. Trim the crusts and cut into pieces press the edges in chopped parsley.
36. Pate–Sour Cherry Spread sour-cherry preserves on sliced brioche. Sandwich with duck or goose liver pate. Trim the crusts and cut into pieces.
37. Smoked Trout Mix 4 tablespoons softened butter with 1 teaspoon grated lemon zest. Spread on pumpernickel bread. Sandwich with flaked smoked trout and sliced cucumber and onion. Trim the crusts and cut into pieces.
38. Radish-Anchovy Mix 3 tablespoons softened butter with 4 minced anchovies. Spread on white bread and sandwich with sliced radishes. Trim the crusts and cut into pieces.
39. Blue Cheese–Grape Spread soft blue cheese on pumpernickel or black cocktail bread. Top with thinly sliced red grapes.
40. Roasted Vegetable Spread goat cheese on the bottom half of a split baguette and sun-dried tomato pesto on the top half. Fill with roasted eggplant and zucchini slices and roasted red pepper strips. Cut into pieces.
41. Caprese Layer sliced fresh mozzarella, tomatoes and basil on a split focaccia loaf. Add salt, pepper and chopped, jarred artichoke hearts drizzle with olive oil. Wrap the sandwich in plastic and place a heavy skillet on top press for 30 minutes, then unwrap and slice.
42. Peas and Carrots Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water season with salt and pepper. Cut whole-grain toast into squares spread with the peas and top with shaved carrot. Drizzle with lemon juice and olive oil, sprinkle with grated parmesan and season with salt and pepper.
43. Strawberry–Cream Cheese Spread softened cream cheese on slices of date-nut bread and sandwich with sliced strawberries. Cut into pieces.
44. Pimiento Cheese Mix 2 ounces softened cream cheese, 1/2 cup each shredded cheddar and jack cheese, 1/4 cup mayonnaise, and salt and pepper to taste stir in 1/4 cup chopped pimientos. Sandwich on white bread. Trim the crusts and cut into pieces.
45. Chicken Salad Whisk 1/4 cup mayonnaise, 2 tablespoons each chopped shallot and tarragon, 2 teaspoons Dijon mustard, and salt and pepper stir in 1 cup shredded rotisserie chicken. Sandwich toasted white bread with the chicken salad, watercress and sliced cornichons. Trim the crusts and cut into pieces. Top with more cornichons.
46. Taleggio-Pear Brush softened butter inside a split baguette. Fill with fig jam, sliced pears, taleggio cheese, and salt and pepper. Cut into pieces.
47. Lemon-Berry Cut toasted English muffin halves into quarters. Spread with lemon curd and top with berries.
48. Cream Cheese and Jelly Sandwich softened cream cheese and raspberry or strawberry jelly between slices of whole-wheat bread. Trim the crusts and cut into pieces.
49. Ricotta-Orange Cut whole-wheat bread into squares. Sandwich with fresh ricotta cheese and orange marmalade.
50. Chocolate-Raspberry Sandwich chocolate-hazelnut spread and seedless raspberry jam between slices of white bread. Trim the crusts and cut into pieces.
- ¾ cup melted butter
- 1 ½ tablespoons Dijon mustard
- 1 ½ teaspoons Worcestershire sauce
- 1 ½ tablespoons poppy seeds
- 1 tablespoon dried minced onion
- 24 mini sandwich rolls
- 1 pound thinly sliced cooked deli ham
- 1 pound thinly sliced Swiss cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.