Equipment
* optional
Ingredients
Sandwich Components
- 8 pumpernickel bread, sliced
- 30 g unsalted butter, softened
- 60 g apricot preserves
- 30 g dijon mustard, smooth
- 150 g black forest ham, thinly sliced
Nutrition (per serving)
Method
In a small mixing bowl, whisk together the apricot preserves and Dijon mustard until smooth and fully emulsified to create the glaze.
Lay out the pumpernickel slices on a cutting board. Spread a thin, even layer of softened butter on one side of every slice. This hydrophobic barrier prevents the bread from becoming soggy.
Spread the apricot-mustard mixture over the buttered side of half the bread slices. Arrange the ham on top of the glazed slices, folding the meat to create volume rather than laying it flat.
Top with the remaining buttered bread slices. Using a serrated knife, gently saw off the crusts (if using standard loaf) to create clean squares, then cut each sandwich into three equal rectangular fingers.
Chef's Notes
- Folding the ham (chiffonade or ribbon style) creates a lighter mouthfeel than stacking flat slices.
- For the cleanest presentation, freeze the assembled sandwiches for 10-15 minutes before cutting the crusts off.
- If the apricot preserves are very chunky, quickly chop them or snip with kitchen shears before mixing with the mustard.
- Pumpernickel is dense; ensure slices are thin (approx 5-7mm) to maintain a balanced bite.
Storage
Refrigerator: 1 day — Best eaten fresh; if storing, cover tightly with damp paper towel and plastic wrap to prevent drying.
