Ingredients:
2 loaf(s) (about 18 inches each) ficelle
1/4 cup(s) butter, softened
2 tablespoon(s) Dijon mustard
1/8 teaspoon(s) coarse black pepper
3/4 pound(s) Virginia ham, sliced
3 large avocados, peeled and sliced
2 loaf(s) (about 18 inches each) ficelle
1/4 cup(s) butter, softened
2 tablespoon(s) Dijon mustard
1/8 teaspoon(s) coarse black pepper
3/4 pound(s) Virginia ham, sliced
3 large avocados, peeled and sliced
Directions
Cut each ficelle loaf into 3 equal pieces, and split each horizontally along one side, leaving the other side intact. Open the pieces so they lie flat.
Cut each ficelle loaf into 3 equal pieces, and split each horizontally along one side, leaving the other side intact. Open the pieces so they lie flat.
Stir the butter, mustard, and pepper together until smooth, and spread on both sides of the bread. Layer with the ham and avocado, and sprinkle with the sea salt.
Wrap the sandwiches with parchment, and tie with a string to secure. Keep chilled and serve within 3 hours.
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