Name: Emmental and saucisson baguette
Yield: 4
Ingredients: 1 baguette, cut into 4, split lengthways; Softened butter, for spreading; 60 gm aged Emmental, thinly sliced; 40 gm saucisson, thinly sliced; 1-2 large vine-ripened or heirloom tomato, thinly sliced; 1 cup (loosely packed) rocket; 10 cornichons, thinly sliced, plus extra to serve (optional); Dijon mustard, to serve (optional)

Emmental and saucisson baguette

A classic ham, cheese and tomato sandwich is taken to the next level with French cornichons, emmental and saucisson, a dry-cured pork sausage.

Saucisson is a dry-cured pork sausage and available at delicatessens. Use really ripe tomatoes so the juices soak into the baguette.

Ingredients

1 baguette, cut into 4, split lengthways

Softened butter, for spreading

60 gm aged Emmental, thinly sliced

40 gm saucisson, thinly sliced

1-2 large vine-ripened or heirloom tomato, thinly sliced

1 cup (loosely packed) rocket

10 cornichons, thinly sliced, plus extra to serve (optional)

Dijon mustard, to serve (optional)

Method

Main

1.Spread bread generously with butter, then top with Emmental, saucisson, tomato, rocket and cornichons. Season to taste and serve with extra cornichons and Dijon.

Styling by Alice Storey

Styling by Emma Knowles

Ingredients

Method

Main

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