A truly great sandwich must be greater than the sum of its parts. It should be deeply satisfying, not too messy and yummy enough you’re still thinking about it a day or two later. This sandwich seems so basic but trust that this ham and butter baguette is Paris-inspired perfection. The ‘recipe’ is a simple one, so we’re including a side dish as well. A delicate spring salad, punched up with fresh herbs and a tangy-sweet Maple Dijon Vinaigrette. The combination of the elegant, herbaceous salad and the salty ham sandwich is a match made in heaven. 

 

ROSEMARY HAM on BAGUETTE with DIJON BUTTER

3 Iggy’s Mini Baguette (or 1 large) 

½ block of KerryGold Salted Butter, at room temperature 

1 heaping tbsp. Dijon mustard 

¾ tsp. cracked black pepper 

¾ lb. shaved Rosemary Ham 

 

Make the Dijon Butter: combine the half block of butter with Dijon and pepper in a medium sized bowl and mash together well with a fork or potato masher. Combine fully and taste. Pinch in a bit of salt if needed.

Split the baguettes lengthwise along the side edge. Spread ⅓ of the Dijon Butter into a thin, even layer onto each baguette, covering both sides. Fold ham into the middle and press closed. To make these look cute, we twisted a folded piece of parchment paper around the middle; however, if you’re traveling with these, wrap them tightly in parchment and stash in a Ziploc until ready to enjoy. Serve with cornichons on the side (or tucked into the sandwich). 

This should serve three adults, generously. If you’re serving a crowd you could prep this on a full sized baguette and cut into individual portions. We are partial to the mini baguettes though, because they are just so darn cute.

 

HERB SALAD with MAPLE MUSTARD VINAIGRETTE 

 

Maple Mustard Vinaigrette: 

1 tbsp. Dijon mustard 

1 tbsp. Pure maple syrup 

Juice from half a lemon 

1 tbsp. apple cider vinegar 

¼ cup olive oil 

Large pinch salt and pepper 

 

Salad:

1 package Little Leaf Farms spring mix 

Handful of mint leaves, washed and gently torn 

Handful of flat leaf parsley, washed and gently torn 

Handful of dill sprigs, washed and gently torn

 

To make the vinaigrette: combine all dressing ingredients in a small jar with a tight fitting lid. Clamp the lid on and shake vigorously to emulsify. If you’re handy with a whisk, you can whip this up the old fashioned way: combine everything except for oil in the bottom of a medium sized bowl. Pour in the oil in a slow, thin stream, whisking constantly. Store leftover dressing in an airtight container in the fridge for up to 1 week. 

To serve: place spring mix on a serving plate or bowl and scatter the herbs on top. Drizzle lightly with dressing, toss and add more if needed. If you’re traveling with this: place the torn herbs right into the spring mix container and tightly close the lid. Bring the dressing alongside in the jar and dress just as you’re ready to serve. 

 

BEVERAGE PAIRING SUGGESTIONS: 

 

Pairing wine with this is simple: the meal is French, the season is spring and the drink is rosé. We love rosé year round but there’s something a little extra exciting about drinking it in spring, as the current vintage rosés start to arrive at the stores. For a slightly splurge-y pink, the Wölffer Summer in a Bottle Provence is excellent. Brilliant pink in the glass with aromas of tangerine, citrus zest and white flowers. This is a vibrant and mouth-watering wine with a touch of salinity on the finish, making it a perfect partner for this savory sandwich. Another excellent option is the Sacha Lichine ‘Le Poussin’ Rosé. Casually known as the ‘chick’ wine because of the little pink chicken on the label, this is our most popular rosé every season. Petal pink in the glass with aromas of wild strawberry and ripe raspberry, the palate is lean and linear, with terrific acidity and a snappy finish.

For the beer drinkers among us, something crisp and zippy would fit the bill – like a summer ale or a light lager. Classic summer ales from Sam Adams or Brooklyn Brewery would work, but our favorite match with this is the Seatown Lager from our friends at Untold Brewing in Scituate. Light and lively, with terrific balance and a fine malt backbone, this is a thirst quenching brew perfect for picnicking with a salty baguette in hand. Point the way to the patio, because we’re ready to party.