My mouth is full.
And that is a very good thing, my friends. A very, very, very good thing.
This sandwich recipe was sent to me by a very sweet reader, Angela, and I knew I had to make it on the spot. And now it’s your turn. It could be the best sandwich I’ve ever had (not counting, of course, a certain gooey croque madame eaten in Paris back in 07) and I’m not kidding when I tell you after making it for lunch yesterday I made it again for dinner. I have a hunch I’ll repeat that cycle today. And why not? A girl can’t survive off bread alone! But French bread, brie cheese, black forest ham, sundried tomatoes and pecans? Well, yes. I could survive off that quite happily actually.
Please make this today.
Angela got this recipe from a little restaurant called Cafe Lutecia in Philadelphia. If you’re ever in Philly, you should totally hit this place up—I know I will! Anyway, apparently the cafe is owned by a sweet little Parisian couple and this sandwich is one of their best sellers.
I made a few changes—subbing black forest ham for salami and changing up the fresh herbs—and the result was fabulous. Who knew that putting pecans in a ham and cheese sandwich would be the best decision ever?
You want to know what also is great about this sandwich? It’s perfect girl food. Really, it is!
Adam is out of town for the weekend (I meet him in Texas on Tuesday!) and right after I dropped him off at the airport I headed straight to the grocery store to pick up the essentials, which turned out also to be the ingredients for this sandwich! There’s just something about a good baguette and creamy brie cheese that make you feel better when you’re on your own. Well, that and a bubble bath, a stack of magazines and a glass of wine, that is. A good book is always necessary, too.
So you should really do yourself a favor today…tonight…this weekend…and make this sandwich.
It’s a really good decision.
makes one sandwich
1 foot French baguette, split down the middle
2 pieces black forest ham
1 oz brie cheese, divided into chunks
2 T sun-dried tomatoes
1/4 tsp extra virgin olive oil
1 T pecan pieces
1 T fresh parsley
Layer ham, brie cheese and sun-dried tomatoes on the open baguette. Broil for a couple minutes until cheese has melted.
Remove sandwich from oven and top with lettuce, pecans, parsley, squeeze of lemon and olive oil.