Pizza & Sandwiches
The Oriole Ham Sandoval
Description
Nutty raclette cheese melted on toasted baguette gets piled high with rich country ham and silky mortadella studded with cinnamon and black pepper in this exquisite ham sandwich from 2017 F&W Best New Chef Noah Sandoval of Oriole in Chicago. Tangy walnut mustard aïoli, peppery arugula, and poppy-citrus dressing cut through the richness and add fresh flavor to every bite. "When I first started out as a cook in Richmond, Virginia,
Ingredients
- 1 (6-ounce) demi baguette
- 2 ounces thinly sliced Roelli Cheese Haus raclette cheese
- 3 tablespoons Sur Les Quais Moutarde aux Noix (mustard with walnut)
- 1 tablespoon Hellmann's mayonnaise
- 3 ounces Smoking Goose mortadella, thinly shaved
- 4 ounces Edwards Virginia Smokehouse country ham, thinly shaved
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 tablespoon Agrumato Lemon Extra-Virgin Olive Oil & Lemon
- 1 teaspoon poppy seeds
- ⅛ teaspoon kosher salt
- 1 ½ cups arugula (about 3/4 ounce)
Directions
- Preheat broiler to high with oven rack in middle position. Split baguette in half, and shingle bottom half with raclette cheese. Place baguette halves on a baking sheet, and broil until cheese is melted, 2 to 4 minutes.
- Stir together mustard and mayonnaise in a small bowl; smear evenly over top half of toasted baguette. Line bottom half of baguette with shaved mortadella. Top with shaved country ham.
- Whisk together lemon juice and oil in a medium bowl. Whisk in poppy seeds and salt. Add arugula, and toss to coat well. Top country ham with dressed arugula, and crown with top half of baguette. Slice in half diagonally, and serve immediately.
