Monday, October 7, 2013

French Sandwich


French Sandwich


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.

The Ingredients

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


French Sandwich

1 pkg. puff pastry
8 oz. Italian salami
2 Tbsp. Dijon mustard
1 egg
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.

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