Black Forest Ham Recipe

Inspired by Nepenthe

Time15m

Serves1

with smoked Gouda, baby arugula and Dijon aioli on sourdough

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Ingredients

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1
In a small bowl, blend the Dijon with mayonnaise to make a Dijon aioli. Set aside.
2
Toast the bread
Spread 1 teaspoon of butter on one side of each sourdough slice. Heat a skillet over medium heat and toast the buttered sides until golden, about 2–3 minutes per side.
3
Assemble base
Spread 1 tablespoon of Dijon aioli on the unbuttered side of one bread slice.
4
Add ham and cheese
Layer 4 slices of Black Forest ham and 2 slices of smoked Gouda on the bread. Season with a pinch of salt and pepper.
5
Add arugula
Top with 0.5 cup baby arugula over the cheese.
6
Close sandwich
Top with the second bread slice, aioli side down. Press gently to compact.
7
Optional toasting
For a melty finish, grill the assembled sandwich in the skillet for 1–2 minutes per side, or until cheese is melted. Remove, slice in half, and serve.