Emmental and saucisson baguette


  • Serves 4 people

Saucisson is a dry-cured pork sausage and available at delicatessens. Use really ripe tomatoes so the juices soak into the baguette.

  • 1 baguette, cut into 4, split lengthways
  • Softened butter, for spreading
  • 60 gm aged Emmental, thinly sliced
  • 40 gm saucisson, thinly sliced
  • 1-2 large vine-ripened or heirloom tomato, thinly sliced
  • 1 cup (loosely packed) rocket
  • 10 cornichons, thinly sliced, plus extra to serve (optional)
  • Dijon mustard, to serve (optional)
01   Spread bread generously with butter, then top with Emmental, saucisson, tomato, rocket and cornichons. Season to taste and serve with extra cornichons and Dijon.
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