French Ham and Cheese Sandwich


– 1/3 C. Cornichon Pickles, finely chopped

– 4 Tbs. Unsalted Butter, at room temperature

– 1/4  C. Dijon Mustard

– 2 Tbs. Tarragon, chopped

– Black Pepper

– 8 oz. Deli Ham

– 4 oz. Comte or Gruyere, sliced

– 1 Large Baguette, split



Combine the cornichons, butter, mustard, tarragon, and 1/4 teaspoon pepper in a small bowl.  Spread the pickled mixture on the baguette. Top with the ham and cheese.  Cut into 4 sandwiches.

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