Ham and Brie Baguettes

Ham and Brie Baguettes

From the Chardonnay chapter of “100 Perfect Pairings: Small Plates to Enjoy with Wines You Love” by Jill Silverman Hough (Wiley, 2010)

On the streets of Paris, vendors sell ham and Brie sandwiches like they sell hot dogs on the streets of New York. This version is jazzed up a bit with arugula and a mustard-mayo dressing, but even still, it evokes a French picnic. If you like, complete the scene by serving the sandwiches with White Burgundy, France’s Chardonnay.

Serves 2 or 3 as an entree or 6 as a snack or small plate

  • 3 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 baguette
  • 8 ounces thinly sliced ham
  • 4 ounces Brie cheese, cut into 1/4-inch slices
  • 4 cups loosely packed arugula (about 2 ounces)

In a small bowl, combine the mustard and mayonnaise. Set aside. (You can prepare the dressing up to 3 days in advance, storing it covered in the refrigerator.)

Trim the ends off the baguette. Cut crosswise into 4 lengths. Split each length horizontally, so it’ll open like a book. Gently fold each piece open.

Spread the mustard mixture on the bread, dividing it evenly. Arrange the ham, cheese, and arugula on top, dividing them evenly. (You can prepare the sandwiches up to 4 hours in advance, storing them covered in the refrigerator.)

Press the bread tops down lightly, cut each sandwich in thirds, and serve.

FOOD + WINE TIP To pair this sandwich with Sauvignon Blanc, omit the mayonnaise and double the Dijon. To pair it with Riesling, make the dressing with 4 tablespoons of Dijon and 2 tablespoons of honey.