One of our indulgences is stopping by the French bistro once a week and enjoying a toasted French baguette with ham and cheese. The spicy Dijon mustard really takes it to another level. But, I think I might have a competitor for the top of my baguette sandwich list. Enter, the toasted baguette with jamón ibérico and melted goat cheese.
Because I had a whole lot of jamón ibérico leftover from a charcuterie board along with half a baguette, I decided to whip something up similar to the French bistro.
That said, any ham will work just fine for this baguette if you can’t get your hands on jamón ibérico.
Toasted Baguette with Jamón Ibérico
- Baking sheet
- 1 French baguette
- ¼ pound jamón ibérico
- Dijon mustard whole grain or creamy
- 2 tablespoons softened butter
- 4 slices of cheese Swiss, shaved goat cheese, or cheddar
- 2 small handfuls of baby spinach
- Drizzle of extra virgin olive oil
- Salt and pepper to taste
- Preheat oven to 400ºF. Cut the baguette in half in the middle for 2 equal-sized baguettes. Cut each baguette in half lengthwise.
Toast the Baguette:
- Spread the butter on the cut sides of all baguette halves and sprinkle with a touch of salt and pepper. Transfer to a baking sheet and bake for 10 minutes until toasted and golden brown.
Melt the Cheese:
- Spread Dijon mustard on two baguette halves and a few slices of cheese on the remaining baguette halves. Transfer to the oven for an additional 10 minutes or until the cheese is melted. Remove.
Assemble the Sandwiches:
- Divide the jamón ibérico on top of the baguette halves with the cheese. Arrange the spinach on the baguette halves with the mustard. Drizzle the spinach with a touch of extra virgin olive oil.
- Place the baguette half with the jamón on top of the baguette half with the spinach and mustard and press lightly to compress it. Do the same with the other baguette halves and serve. Enjoy!