# Ingredient List:
→ Breads
01 - 6 slices brioche bread
02 - 6 slices pain de mie (white sandwich bread)
03 - 6 mini baguette rolls
→ Meats
04 - 4.2 oz smoked ham, thinly sliced
05 - 4.2 oz roasted turkey breast, thinly sliced
06 - 4.2 oz roast beef, thinly sliced
→ Cheeses
07 - 6 slices Comté cheese
08 - 6 slices Brie cheese
09 - 6 slices Emmental cheese
→ Vegetables & Greens
10 - 2 small tomatoes, thinly sliced
11 - 1 small cucumber, thinly sliced
12 - 1 handful baby arugula
13 - 1 handful butter lettuce leaves
→ Condiments
14 - 3 tbsp Dijon mustard
15 - 3 tbsp mayonnaise
16 - 2 tbsp unsalted butter, softened
17 - 1 tbsp herbes de Provence (optional)
→ Garnishes
18 - 6 cornichons, sliced
19 - 1 handful fresh chives, finely chopped
# How-To Steps:
01 - Lightly toast brioche and pain de mie slices if desired. Slice mini baguette rolls in half.
02 - Spread a thin layer of softened butter on the bottom slice or half of each bread. Optionally, blend butter with herbes de Provence before spreading.
03 - On the first two sandwiches, layer smoked ham, Comté cheese, butter lettuce, and a touch of Dijon mustard.
04 - On the next two sandwiches, arrange roasted turkey breast, Brie cheese, baby arugula, and sliced tomatoes. Spread mayonnaise on the top bread slice.
05 - On the final two sandwiches, layer roast beef, Emmental cheese, sliced cucumber, chives, and a few cornichon slices for tang.
06 - Close sandwiches and secure with decorative picks if desired. Arrange on a platter alternating sandwich types and garnish with extra greens and cornichons.
