Speck Recipe

Prepare the bread

Preheat oven to 350°F (175°C). Using a serrated knife, split the demi-baguette lengthwise without cutting all the way through (or fully halved if preferred). Lightly butter the cut faces with the softened butter (about 1 tbs per side).

Place the buttered baguette open-faced on a baking sheet and toast in the oven 5–7 minutes until the butter melts and edges are lightly golden. Remove from oven and set aside.

Make the sauce

In a small bowl combine mayonnaise, Dijon, whole-grain mustard, honey, sherry vinegar, minced garlic, smoked paprika, salt, and black pepper. Whisk until smooth and taste; adjust honey or vinegar to balance sweetness and acidity. This yields enough sauce for one sandwich (about 3–4 tbs).

Prepare preserved lemon

Finely chop the preserved lemon rind (avoid including too much pulp to prevent bitterness). Stir the chopped rind together with the teaspoon of fresh lemon juice to loosen and brighten the flavor. Set aside.

Assemble filling

Lay 2/3 of the speck slices evenly across the bottom half of the toasted baguette. Distribute the Gruyère slices in an even layer over the speck. Top the cheese with the remaining speck, arranging to cover the length of the sandwich. If you prefer the cheese melted, return the open sandwich to the oven for 3–5 minutes until Gruyère just begins to melt, then remove.

Spread the special sauce on the top half of the baguette (use remaining ~2 tbs). Sprinkle the preserved lemon mixture evenly over the cheese and speck layer so the bright lemon notes are distributed.

Drizzle the olive oil over the top inside of the sandwich, sprinkle with the freshly ground black pepper, and add the optional baby arugula or microgreens if using for peppery freshness.

Close the sandwich, press gently, and cut into two equal portions. Serve immediately while the bread is warm and cheese slightly melty.