Here's a revisited version of the jambon-beurre you'll find in Parisian cafés. Here, the crusty baguette is back, and the white ham has been replaced by Bayonne ham, with the addition of Pyrenean ewe's milk cheese - Ossau-Iraty AOP - and a slightly spicy touch of yellow mustard.
Ingrédients Pour
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x 2
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x 0.50
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Préparation
1
Cut baguette in half and open lengthwise. Spread bottom with yellow mustard.
2
Slice the cheese and tomatoes. Peel onion and slice thinly.
3
Place tomato slices on bottom of yellow mustard bread. Add onion slices.
4
Add the Bayonne ham and cheese, then the gherkins, halved lengthways. Serve immediately.
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