French · Lunch
French Alpine Cheese and Ham Sandwich
A crusty baguette split and layered with sliced ham and Emmental cheese, spread with butter and Dijon mustard, then pressed and toasted until the cheese melts and the crust crisps. Served with cornichons on the side.
$4
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
661Calories
37.8gProtein
38.2gFat
39.1gCarbs
2.4gSugar
1.9gFiber
2080mgSodium
96mgChol
19.5gSat Fat
320mgPotassium
420mgCalcium
2.4mgIron
3.2mcgVitamin B12
1.5mgVitamin C
gluten-free-adaptable
protein-rich
herb-salt
hidden-gems
quick-lunch
Instructions
1
Prep
Split the baguette lengthwise on a cutting board, leaving one long hinge, and lay it open flat.
2
Build
Spread softened butter on the outer crust and Dijon mustard on the inside bread faces. Layer the cooked ham and Emmental inside the baguette.
3
Sear
Heat olive oil in a skillet over medium-low heat. Place the sandwich in the pan and press lightly with a spatula for 3 to 4 minutes per side until the crust is golden and cheese melts.
4
Plate
Transfer to a plate, halve diagonally, and serve with cornichons alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz414g cooked ham
- 3.2 oz90g Emmental
- 88 in (20cm, about a quarter of a baguette) baguette, split lengthwise
- 1 tbsp1 tbsp butter, softened
- 2 tsp2 tsp Dijon mustard
- 44 gherkin-pickled cornichons, to serve
- 2 tsp2 tsp olive oil, for the pan
