Ingredients
1/2 cup (1 stick) salted butter, softened
1 baguette, halved horizontally and quartered crosswise
4 ounces thinly sliced French ham
2 ounces thinly sliced Gruyere or Fontina cheese
Dijon mustard or Brooke’s Mustard Dip, for serving
Cornichons, for serving
Preparation
Spread 1 tablespoon butter on each piece of baguette. Divide ham and cheese among bottom halves of bread. Sandwich with top halves. Serve with mustard or mustard dip and cornichons.
