Elegant sandwiches with fine meats, cheeses, and fresh garnishes on artisan breads for festive occasions.
# Components:
→ Breads
01 - 6 slices brioche bread
02 - 6 slices pain de mie (white sandwich bread)
03 - 6 mini baguette rolls
→ Meats
04 - 4.2 oz smoked ham, thinly sliced
05 - 4.2 oz roasted turkey breast, thinly sliced
06 - 4.2 oz roast beef, thinly sliced
→ Cheeses
07 - 6 slices Comté cheese
08 - 6 slices Brie cheese
09 - 6 slices Emmental cheese
→ Vegetables & Greens
10 - 2 small tomatoes, thinly sliced
11 - 1 small cucumber, thinly sliced
12 - 1 handful baby arugula
13 - 1 handful butter lettuce leaves
→ Condiments
14 - 3 tbsp Dijon mustard
15 - 3 tbsp mayonnaise
16 - 2 tbsp unsalted butter, softened
17 - 1 tbsp herbes de Provence (optional)
→ Garnishes
18 - 6 cornichons, sliced
19 - 1 handful fresh chives, finely chopped
# Method:
01 - Lightly toast brioche and pain de mie slices if desired, then slice mini baguette rolls in half.
02 - Spread a thin layer of butter on the bottom slice or half of each bread. For extra aroma, combine butter with herbes de Provence before spreading.
03 - On the first third of sandwiches, layer smoked ham, Comté cheese, butter lettuce, and a touch of Dijon mustard.
04 - On the second third, arrange roasted turkey breast, Brie cheese, baby arugula, and sliced tomatoes. Spread mayonnaise on the top bread slice.
05 - For the final third, build sandwiches with roast beef, Emmental cheese, sliced cucumber, and chopped chives. Add cornichon slices for tangy flavor.
06 - Close each sandwich and secure with decorative picks if presenting for an event.
07 - Place sandwiches on a large platter, alternating types for an elegant display. Garnish with extra greens and cornichons.
