Provençal Recipe

Sandwich

1. 1

   Prepare the baguette

   Slice the baguette horizontally almost through, leaving a hinge if desired, or split fully. If you prefer a slightly crisp exterior, toast the cut sides under a broiler or in a hot dry skillet for 1–2 minutes until lightly golden. Let cool slightly.

2. 2

   Make the sandwich spread

   In a small bowl combine mayonnaise, Dijon mustard, extra-virgin olive oil, and fresh lemon juice. Whisk until smooth. Season with 1/8–1/4 tsp salt and a few grinds of black pepper. Taste and adjust—should be tangy and creamy.

3. 3

   Assemble base layers

   Spread about 1 tablespoon of the prepared mayo-Dijon mixture on each cut side of the baguette (reserve about 1 tablespoon for later if you like extra moisture). On the bottom half, layer the romaine leaves, arranging them so they cover the bread and create a barrier to prevent sogginess.

4. 4

   Add meats and cheese

   Fold the salami slices in half or roll them and place them overlapping on top of the romaine. Add the ham slices next, followed by the Manchego slices, distributing evenly along the length of the baguette.

5. 5

   Add pickles, olives and pickled vegetables

   Distribute the sliced cornichons, halved or sliced olives, pickled pearl onions, and sliced pickled pepper evenly over the cheese. Keep the pickled items relatively thin so they layer well and don't overpower the sandwich.

6. 6

   Season and finish

   If you reserved some spread, dot or spread the remainder over the top bread interior. Lightly sprinkle the sandwich filling with the remaining pinch of salt (if needed) and a turn of black pepper. If you like extra brightness, add a few drops of lemon juice over the pickles and cheese.

7. 7

   Close and press

   Close the sandwich and press gently to compact. For cleaner slices, wrap the sandwich in plastic wrap or parchment and refrigerate for 10–15 minutes to let flavors meld and make slicing easier.

8. 8

   Serve

   Slice the baguette into 2–4 portions with a serrated knife. Serve immediately at room temperature or slightly chilled alongside extra cornichons or olives.