Posted in food, main course, recipes
June 21, 2010

The Ultimate Sandwich

So, I got a Flip UltraHD for my birthday. I got it, on the promise that I’d take more videos of my children. But really, I had fond memories of my sister and I, making silly home movies with our camcorder. Somewhere there is a tape with our bizarre version of Wizard of Oz, lip-synching songs from Sleeping Beauty, Barf-o-vision, and naturally… a cooking demo by yours truly. My mom wasn’t thrilled that we didn’t clean up the kitchen before we shot it, but it was fun.

Then, when my point and shoot died a horrible death, I got a notion that I could make videos about my culinary exploits.

Which led to this video. I had already posted this recipe, but you get the video and the recipe:

Warning: I sound like I’m 14. Also, I didn’t have a tripod. So, it’s a little bit shaky. I also said “um” a lot.

Additional warning: I now have a tripod.

Without further ado, here’s the recipe:

Wolfgang Puck’s Ham & Brie Baguette Sandwich
source: Wolfgang Puck
Serves 2

Honey-Mustard Mayonaisse

2 tablespoons white wine vinegar or Champagne vinegar
1 large egg
1 teaspoon Dijon mustard
Kosher salt
Freshly ground black pepper
1 cup olive oil
1 tablespoon honey

or you can do what I did, since I didn’t have the time to make my own mayonnaise:

1 1/3 cup prepared mayonnaise
1 teaspoon Dijon mustard
1 tablespoon honey
Kosher salt
Freshly ground black pepper

Ham and Brie Baguette Sandwiches

1 whole baguette loaf
1/2 pound (250 g) thinly sliced Black Forest ham
6 ounces (185 g) ripe Brie cheese, cut into thin slices or wedges
4 leaves Romaine lettuce, preferably pale yellow inner leaves
Thinly sliced tomato (optional)
Dill pickle chips (optional)
Thinly sliced red onion (optional)

Preheat the oven to 350 degrees (180 C).

Meanwhile, make the Honey-Mustard Mayonnaise: Put the vinegar, egg, mustard, salt and pepper in the bowl of a food processor fitted with the stainless-steel blade or whisk attachment. Turn the machine on and, with the motor running, slowly drizzle in the olive oil, continuing to beat the mixture until all of the oil has been added and a good thick mayonnaise has formed. Add the honey and pulse the machine to blend it in. You should have about 1 1/2 cups (375 ml), enough for many sandwiches; use liberally to taste, reserving the rest in a covered container in the refrigerator.

To make the sandwiches: Bake the baguette in the preheated oven until it is good and crisp, about 10 minutes (most baguettes come with instructions for how long to heat them for, follow that time if it’s less than 10 minutes). With a bread knife, cut the baguette crosswise into two equal pieces; then, split each piece horizontally lengthwise in half, taking care not to cut all the way, so that it opens like a book.

Coat the inside surfaces generously with the Honey-Mustard Mayonnaise. Layer the ham, cheese and Romaine inside each baguette half, adding sliced tomato, pickles and onion if you like. Close each sandwich securely and serve.

Additional notes: I made this both to eat immediately, which was wonderful slightly warm, and for a picnic which was also quite nice. To transport, wrap securely in plastic wrap and transport in a cooler with either plenty of ice or the frozen packs. Also, if you are preparing these for a picnic- do not put the mayonnaise on the sandwich when you wrap it, but pack it to put on later.

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