We thought you might like to pretend you are on the streets of Paris, enjoying this version of the French Baguette sandwich. Its jazzed up a bit with arugula and a mustard-mayo dressing, but even still it evokes a French picnic. If you like, complete the picnic by serving the sandwiches with our Rhone-styled blend, which brings the aromatic fruit of Viognier into the texture and body of Marsanne.
3 tbl Dijon mustard
2 tbl mayonnaise
8 ounces thinly sliced ham
4 ounces Brie cheese, cut into ¼ 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.
2009 Vin Blanc