What’s your favorite thing about springtime? Mine, without question, is getting to eat outside after hibernating all winter. To kick off a month of sandwiches, Bon Appetit food director Carla Lalli Music is sharing a delicious ham and cheese baguette that’s perfect for a picnic. Here’s how to make it…
Ham-and-Butter Baguette with Green Beans
From Carla Lalli Music’s Where Cooking Begins
One summer a couple of years ago, I started bringing bread and butter to the beach along with any cooked vegetables that were left over from dinner the night before. And that, my friends, is how I ended up sticking green beans into a sandwich for the first time. It would not be the last.
Recipe: Ham-and-butter baguette with green beans
Makes 2 generous servings
4 oz. thin green beans, stems trimmed
Flaky sea salt
1 baguette or 2 demi-baguettes
4 tbsp unsalted butter, at room temperature
2 tbsp Dijon mustard
2 tbsp prepared horseradish
4 oz. thinly sliced ham
2 oz. Comté or Gruyère, shaved with a vegetable peeler
Bring a kettle of water to a boil. Put green beans in a shallow bowl or pie plate and pour hot water over them to cover. Let sit 5 minutes to soften, then drain and pat dry. Season with salt.
Split baguette lengthwise. Spread butter on both cut sides and season with salt. Spread mustard on one side and horseradish on the other. Drape ham onto bottom half, top with beans, then cheese. Firmly press sandwich closed before cutting crosswise.
(Reprinted from Where Cooking Begins: Uncomplicated Recipes To Make You a Great Cook. Copyright © 2019 by Carla Lalli Music. Photographs copyright © 2019 Gentl and Hyers. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Franny Eremin is the editor of this series.)