Beach Comber™ Recipe

Slice and mix spreads

Slice the baguette or roll lengthwise, leaving a hinge if you prefer. In a small bowl, combine mayonnaise (3 tbs), yellow mustard (1 tbs), olive oil (1 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Stir until smooth and evenly seasoned.

Evenly spread the mayonnaise-mustard mixture on both cut surfaces of the bread to about 1–2 mm thickness. This provides flavor and helps keep the sandwich moist.

Choose two meats from the Meats section. Arrange them in slightly overlapping layers on the bottom half of the bread. Aim for a total of about 200 g (for two choices combined) distributed evenly.

Choose two cheeses from the Cheeses section. Place the slices over the meats so they cover evenly. If you like the cheese warmed/melted slightly, place the open sandwich under a broiler or in a toaster oven for 1–2 minutes until cheese just softens (watch closely).

Top the cheese with lettuce leaves (2), tomato slices (from 1/2 tomato), red onion rings (3), pickle slices (4) and optional banana pepper slices (6). Arrange so each bite will include a balance of ingredients.

If using optional add-ins: place avocado slices (1/2) over the vegetables and/or add crispy bacon strips (2). Drizzle Italian vinaigrette or a splash (1 tsp) of red wine vinegar over the vegetables for brightness, if desired.

Close the sandwich, press gently to compact, and cut into 2–3 portions (depending on bread length). If serving later or for transport, wrap tightly in parchment or sandwich paper to hold shape.

Serve immediately. Optional: if you prefer a lightly toasted exterior, butter the outside of the bread and grill in a panini press or skillet for 1–2 minutes per side until golden.