Adapted from Ali Slagle.
INGREDIENTS
Yield: 4 servings (full size) 10-12 servings (finger food)
- 1 baguette (about 20 to 24 inches long)
- 4 tablespoons good salted or unsalted butter, at room temperature
- Kosher salt
- 2 tablespoons Dijon mustard
- ⅓ cup les collines preserves—we like Confit de Citrouille, Sour Cherry, Peach, or Scots Bitter
- 8 ounces sliced ham, preferably smoked
- Black pepper
PREPARATION
- Cut the baguette in half lengthwise. Arrange the pieces cut-side up.
- Spread butter on the tops and bottoms of each half. If using unsalted butter, sprinkle lightly with salt. Spread Dijon on one side and jam on the other. Pile the ham on the bottom, then season with black pepper. Top and press firmly. If ready to serve, using a good bread knife slice into 4 equal pieces for full size sandwiches or 2″ slices for finger food. You can wrap and refrigerate the whole sandwich for up to 1 day; slice when ready to serve.
Cam & Jam (vegetarian): substitute slices of Camembert (spread if very soft) or another favorite soft cheese (we like Churchtown Dairy’s Peggy or Four Fat Fowl’s St. Stephen) for the ham.
