Bring a taste of the Birmingham Museum of Art to your kitchen with this elevated Jambon Beurre & Comté Cheese Sandwich. Perfectly toasted and served warm, this recipe from Café BMA by Kathy G & Company is the ultimate French lunch.
Ingredients
YIELD: 1 Sandwich
For Sandwich:
1 French baguette (cut 8 inches then slice the bread in half)
Filling for Sandwich:
6-8 oz. thinly shaved ham (Boar’s Head)
2 Tbsp. butter
2-4 thin slices of Comté French cheese
3-5 crispy sliced rounds of kosher pickles
Dijonnaise Sauce:
1 cup mayonnaise
¾ cup dijonnaise mustard
3 Tbsp. clover honey
1 tsp. salt and white pepper to taste
Use a flat-top griddle on medium heat for the stovetop. Brush both sides of the French baguette with melted butter, and toast the bread for 5 minutes, just enough for the bread to get a good sear. Remove bread from griddle. Keep bread open face.
On the other side of the flat-top griddle, place the shaved ham on top of 2 tablespoons butter. Let warm for 5 minutes. Add the sliced Comté cheese, and cover for 2 minutes until cheese is melted.
Mix all ingredients for the Dijonnaise sauce, and brush sauce on both sides of the toasted French bread. Add the warm ham and cheese to the bottom of the French bread, and top with sliced pickle rounds. Place the top of the toasted French bread. Cut sandwich on a diagonal and serve warm.
Click here for more of Kathy G and Company’s French dishes.
