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Brie and Smoked Ham on Sourdough Ficelle

Brie and Smoked Ham on Sourdough Ficelle

Whatever happened to ham and Swiss? Dean & DeLuca has a better version. Ham and Brie! It is one of the best sellers at our lunch counters. Makes two 10-inch sandwiches.

SKU 646-Recipe


  • one 20-inch sourdough ficelle (narrow baguette)
  • 1/4 cup honey mustard
  • 1/4 pound lightly smoked ham, thinly sliced
  • 1/4 pound ripe Brie, cut in 1/2-inch slices
  • 3 ripe tomatoes, thinly sliced
  • green-leaf lettuce


  1. Cut the ficelle in half lengthwise using a bread knife. Spread a thin layer of mustard on all slices.
  2. Fold the ham slices to the width of the bread, and lay across the entire bottom piece of bread evenly. Lay the Brie and tomatoes over the ham.
  3. Lay the lettuce over the tomatoes, covering the sandwich entirely with a thin layer of leaves. Put the top half of the bread back on, and cut at the middle into two equal sandwiches.