The Hobbit is an Orange, California fine dining establishment that serves seven course prix-fixe only dinners. It was founded in 1972 and is a “special occasion” restaurant. The first course consists of an array of appetizers and champagne served in their wine cellar. Years ago when I fortunate enough to dine there, I loved the French Sandwich appetizer and recreated it at home (or so I thought). When we went to dinner there years later, I realized that my French Sandwich was different in that mine contained Dijon mustard, while The Hobbit’s did not. To be honest, I like my version more.
|Spread the Dijon mustard on the puff pastry to 1/2" from the edge|
|Top with salami|
|Crimp the edges with a fork and brush with egg wash|
1 pkg. puff pastry
8 oz. Italian salami
2 Tbsp. Dijon mustard
1 Tbsp. water
Thaw the puff pastry according to the manufacturer's instructions. Preheat the oven to 350ºF. Unroll one sheet of puff pastry. Spread a thin layer of mustard on puff pastry, leaving 1/2 inch around the edges without mustard. Overlap salami on mustard/pastry and then top with other sheet of puff pastry. Crimp pastries together with a fork.
To prepare egg wash, beat egg and 1 tablespoon of water together. Brush on top of sandwich and cut five 1-1/2" vent holes on top sheet of puff pastry. Bake for 30-35 minutes or until browned. Slice and serve warm or at room temperature.