Lovers of cambozola cheese get ready to treat yourselves with this lovely French sandwich. This lovely brick sandwich creates heavenly fusion of cornichons, prosciutto and cambozola cheese.
One great thing about this sandwich is that it pairs smoothly with salads, soups, or as solo. Oven roasted tomatoes give a tangy contrast to the richness of the sandwich.
This versatile sandwich adapts nicely to whatever you have on hand. So if you can’t resist yourself then you can add one or more of your special ingredients to it. Impress your friends and guests in a French style by serving them with this savory sandwich.
Ingredients
- 2 t French whole grain mustard, especially
- 1 T Champagne vinegar
- 3 T Walnut oil
- Kosher salt and pepper to taste
- 1 ciabatta loaf
- ¼ pound brie
- ¼ pound cambozola cheese
- ⅓ pound thinly sliced ham
- ¼ cup artichoke pesto
- 30 cornichons sliced in half
- ¼ pound prosciutto
- 12 oven-roasted tomato halves
- 12 fresh basil leaves
Directions
- 1Put mustard and vinegar in a small bowl. Whisk in walnut oil and season with salt and pepper. Set aside.
- 2Slice the ciabatta loaf in half so you have two flat wide pieces. Place them on the counter cut-side up. Using your fingers remove as much of the soft inner-bread as you can, keeping the loaf in tact.
- 3Spread the brie on one half of the loaf and the cambozola on the other half. Take care to cover the inside of the loaf evenly. The cheese creates a moisture barrier that prevents the filling from making the bread soggy.
- 4Beginning with the half spread with brie begin building layers. Start with ham and spread the artichoke pesto on top of the ham. Add the cornichons and drizzle half of the dressing over the sandwich. Add a layer of prosciutto and then the oven-roasted tomatoes. drizzle with the remaining dressing and top with basil leaves.
- 5Place the bread spread with cambozola cheese on top of the sandwich and wrap tightly with plastic wrap. Weight the sandwich down with something heavy: a brick, a cast iron skillet or a rock and place in the fridge over night.
- 6When ready to serve insert 28 toothpicks in the sandwich in 4 rows of 7 toothpicks, about 1½" apart. Slice between toothpicks.
