Ingredients
2 tbsp white wine vinegar, or Champagne vinegar
1 large egg
1 tsp dijon mustard
kosher salt
freshly ground black pepper
1 cup olive oil
1 tbsp honey
1 whole baguette loaf
½ lb black forest ham, thinly sliced
6 oz ripe brie cheese, cut into thin slices or wedges
4 Romaine lettuce leaves , preferably pale yellow inner leaves
tomato, thinly sliced (optional)
dill pickle chips, (optional)
red onion, thinly sliced (optional)
Preparation
Preheat the oven to 350 degrees F. Start preparing 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 ½ cups (375 ml), enough for many sandwiches; use liberally to taste, reserving the rest in a covered container in the refrigerator.
Bake the baguette for about 10 minutes in the preheated oven until it is good and crisp.
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 enjoy! Bon Appetit!
