The Bayonne
An elegantly cool, easy breezy sandwich inspired by baked or fried classic combo of chicken, ham and Swiss that makes up Chicken Cordon Bleu.
Ingredients
- 2 baguettes
- dijon mustard
- 6 oz thinly sliced comté cheese
- 1/3 lb sliced cooked chicken breast I used leftovers from a rotisserie chicken
- 1/4 lb thinly sliced Bayonne ham aka jambon de Bayonne
- 1 cup baby arugula
- 10 cornichons, halved lengthwise
Instructions
- Slice the baguettes in half horizonally and then again vertically down the middle to create two sliced rolls.
- Spread the bread with mustard, top with cheese, argula, chicken and then the Bayonne ham. Stick halved cornichons in any spot they will fit.
- Serve.