HAM & CHEESE ON BAGUETTE for A La Carte School Lunch



  • 3 ounces hand cut, thinly, natural ham, Beelers
  • 1 ounce thinly sliced gruyere cheese
  • 1 ten inch baguette, split lengthwise with hinge
  • 1-2 teaspoons special mustard or pickles


Note: Amounts and directions are for one sandwich. Prepare the meat and cheese for the number of sandwiches you will be making at once. Prepare the bread by slicing lengthwise with hinge. Lay slices of ham down the middle of open and flat bread.  Lay on the cheese next. Using back of knife (not sharp edge) fold the sandwich and close. Wrap in parchment securing both ends. At service cut sandwich through parchment in half and serve both halves. Add condiment bowl of Bob’s house made mustard or pickles. Served as half or whole sandwiches.


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