Ham & Cheese Baguette Recipe

Prepare the baguette

Preheat oven to 180°C (350°F) if you plan to warm the sandwich. Place the whole baguette on a cutting board and slice it lengthwise, leaving a hinge if you prefer (cut three-quarters through so the two halves stay connected). Remove any excess crumb from the interior if you want more room for fillings.

Butter and optional mustard

Spread the softened sweet butter evenly over both cut faces of the baguette (about 2 tablespoons on the bottom half and 1 tablespoon on the top, reserving the extra teaspoon for brushing if warming). If using, lightly spread the Dijon mustard over the bottom half before the butter or mix 1 teaspoon of mustard into 1 tablespoon of butter and spread — this is optional and balances the sweetness.

Layer ham and cheese

Arrange the smoked ham in an even layer on the bottom half of the baguette, slightly overlapping slices to cover the length. Top the ham with the thin Gruyère slices, covering the ham from end to end so each bite will have cheese.

Add cornichons and seasoning

Tuck the halved cornichons along the length of the sandwich between the ham and cheese or on top of the cheese, spacing them evenly (about 8 total halves). Finish with a light grind of black pepper across the filling.

Close and press

Close the baguette, pressing gently so the butter and fillings settle evenly. If serving cold, cut the sandwich into 2–4 portions and serve immediately or wrap for transport.

If you prefer a warm, slightly melted sandwich: place the closed baguette on a baking sheet, brush the top lightly with the 1 teaspoon melted butter, and bake in the preheated oven for 6–8 minutes until the cheese is softened (do not overbake or the baguette will become too crisp). For a more even melt and golden top, switch the oven to broil/grill for 1–2 minutes, watching carefully to avoid burning. Remove, let rest 1 minute, then slice and serve.