![Sandwich ossau raty](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2023-09/TasteMag-SandwicjOssau-Final-PAYSAGE-50.jpg?itok=az1oHWg6)
Here's a revisited version of the jambon-beurre you'll find in Parisian cafés. Here, the crusty baguette is back, and the white ham has been replaced by Bayonne ham, with the addition of Pyrenean ewe's milk cheese - Ossau-Iraty AOP - and a slightly spicy touch of yellow mustard.
Ingredients For
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x 2
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x 0.50
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Preparation
1
Cut baguette in half and open lengthwise. Spread bottom with yellow mustard.
2
Slice the cheese and tomatoes. Peel onion and slice thinly.
3
Place tomato slices on bottom of yellow mustard bread. Add onion slices.
4
Add the Bayonne ham and cheese, then the gherkins, halved lengthways. Serve immediately.