Franck M S Recipe

Prepare the roll

Slice the ciabatta roll horizontally. Lightly brush the cut interior of both halves with olive oil (1 tsp). Spread the softened butter evenly on the outside cut faces that will touch the pan; this promotes browning when toasting.

Toast bread

Heat a skillet or griddle over medium heat. Place the cut, buttered sides of the ciabatta down and toast 2–3 minutes until golden-brown and crisp. Remove and set aside, toasted-side up.

Layer proteins and cheese

On the bottom half, arrange the sliced roast beef so it lies flat, then layer the prosciutto over it. Top with the two slices of Muenster cheese, spreading them to cover the meats evenly.

Scatter the thinly sliced red onion evenly over the cheese. Lay the sliced cornichons (or dill pickles) across the onions. Add the baby arugula on top of the pickles for brightness and slight peppery bite.

In a small bowl, combine the garlic aioli (2 tbsp) with Dijon mustard (1 tsp), lemon juice (1/2 tsp), black pepper (1/4 tsp) and sea salt (1/4 tsp). Stir until smooth. Taste and adjust salt/pepper as needed.

Spread half of the aioli mixture on the toasted top half of the ciabatta and the other half over the layered ingredients on the bottom half so the flavors meld throughout the sandwich.

If you prefer the roast beef slightly warmed and the cheese more melty: return the skillet to medium-low, add 1 tsp olive oil and 1 tsp butter. Place the assembled sandwich (open-faced) into the pan, cover loosely with a lid for 45–60 seconds to encourage cheese melt and warm meats. Watch carefully to avoid burning the bread.

Close the sandwich with the top ciabatta half, press gently to compress layers. Slice the sandwich in half on a diagonal. Serve immediately while warm with extra pickles or a simple side salad.

Storage: Wrap leftover sandwich tightly and refrigerate up to 24 hours; best eaten the same day to preserve bread texture.