Ham and Brie Baguette Sandwich

 

Unwrapping a sad sandwich can be avoided with just a light smear of preserves across a crusty baguette.  I like to use fresh preserves like those made at Twin Oaks Farms in Bonifay, FL. This French inspired sandwich brings  joie de vivre to a rather ho-hum lunch. Tuck in slices of good ham, followed by slices of brie cheese, wrap it up, and stick it in your basket for a picnic on the go.

This is definitely the perfect sandwich to take along on a fall outdoor adventure. I enjoy tossing this favorite in my bicycle basket when I cruise the beaches of 30A, as I can stop along the way to refuel and enjoy the stunning natural scenery.

If you have a day-old baguette, bring it back to life by placing it in a brown paper bag with just a few droplets of water inside, place directly on the middle rack of a 350°F oven. Bake for three minutes. Remove from bag, and place back on the rack until it’s warmed through and the exterior is crisp, about four minutes.

Ingredients:

  • 1 (24-inch) french baguette
  • 2 teaspoon olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons fig or fruit preserve of choice
  • 4 ounces thinly sliced baked ham
  • 4 ounces Brie cheese, cut lengthwise into 1/4-inch-thick slices
  • 1 cup loosely packed baby arugula like that found at Dragonfly Fields

Preparation:

  1. Slice the baguette in half lengthwise, cutting about three-quarters of the way through. Evenly coat the cut sides with the olive oil and season with salt and pepper. Spread the preserves over the olive oil on both sides.
  2. Layer the ham, Brie, and arugula on the bottom half of the baguette. Fold over the top half of the baguette and press gently to close. If serving immediately, cut the sandwich crosswise into the desired number of piece.
  3. If not serving immediately, cut the sandwich in half crosswise and place the two pieces side by side on a large piece of parchment or waxed paper. Fold to secure, and tape if necessary. Refrigerate until ready to eat.