Equipment
Serrated bread knife
Small mixing bowl*
Spreading knife or spatula
* optional
Ingredients
4 servings
Sandwich Base
- 1 french baguette, fresh
- 250 g sliced ham, thinly sliced
Condiments
- 60 g mayonnaise, room temperature
- 30 g dijon mustard
- 80 g fruit chutney
Nutrition (per serving)
500
Calories
23g
Protein
65g
Carbs
15g
Fat
2g
Fiber
9g
Sugar
843mg
Sodium
Method
01
Using a serrated knife, slice the baguette horizontally (lengthwise), keeping the back hinge intact if desired for better structural integrity, or cut into 4 equal portions first.
2m
02
In a small bowl, mix the mayonnaise and Dijon mustard until fully emulsified to create a sharp, creamy base spread.
1m
03
Spread the mustard-mayonnaise mixture generously on the bottom half of the bread. Spread the chutney on the top half of the bread.
2m
04
Fold slices of ham gently (ruffled, not laid flat) and arrange them voluminously on the bottom half of the bread.
2m
05
Close the sandwich firmly, pressing down slightly to adhere ingredients. Slice into 4 portions if not already divided.
1m
Chef's Notes
- The quality of the bread is 80% of the success here; ensure the baguette has a hard crust and open crumb.
- For a true 'Five Ingredient' restriction, the mayo and mustard are counted as separate items, but mixing them elevates the flavor profile significantly.
- If the baguette is very hard, slice the finished sandwiches on a bias (diagonal) to increase surface area and make biting easier.
Storage
Refrigerator: 1 day — Best eaten fresh; bread will soften significantly if stored.
