Ham & Potato Sandwiches Recipe

Slice baguette

Place the French baguette on a cutting board. Using a serrated knife, slice the baguette lengthwise into two even halves to create a top and bottom (or cut into 4–6 smaller sandwich portions if serving as finger appetizers).

Mix spreads

In a small bowl, combine the softened butter and Dijon mustard until smooth. Taste and adjust mustard to preference.

Spread the butter-mustard mixture evenly on the cut faces of the baguette halves.

If your potato salad is very loose or chunky, scoop it into a medium bowl and stir gently to create a slightly more cohesive texture. If desired, stir in the chopped parsley, thinly sliced red onion, salt, and black pepper to brighten flavors and control seasoning.

Layer the cooked ham slices evenly over the bottom half of the baguette. Arrange the ham so it slightly overlaps and provides an even coverage over the length of the bread.

Spoon the potato salad on top of the ham in a single even layer. Aim for about 1/3 to 1/2 inch thickness so sandwiches hold together without becoming soggy. If making smaller finger sandwiches, portion the potato salad into equal mounds for each sandwich piece.

If using cheese and you want a warm, slightly melted finish: preheat broiler (or oven to 400°F / 200°C). Scatter the grated cheese over the potato-salad layer. Lightly brush the top outside of the bread with olive oil. Place the assembled open-faced sandwich under the broiler 2–4 minutes, watching carefully, until the cheese melts and the bread edges are lightly toasted. Remove from oven.

If serving cold: place the top half of the baguette over the potato-salad layer and press gently to help the sandwich hold together.

Using a serrated knife, slice the baguette into serving-sized pieces (4–6 larger sandwiches or 8–12 finger pieces). Serve immediately. Provide extra napkins or small plates if the potato salad is creamy.