Maple smoked ham and grilled asparagus sandwich

15 minutes


  • 1 Origine Poolish baguette cut in half lengthwise
  • 30 ml (2 tbsp.) Dijon mustard
  • A dozen asparagus spears
  • 45 ml (3 tbsp.) sesame seeds
  • 75 ml (5 tbsp.) olive oil
  • A dozen slices maple smoked ham
  • 4 slices raclette cheese, cut in half
  • Salt and pepper to taste


Coat the asparagus with 4 tbsp. of olive oil and sprinkle with sesame seeds. Heat the remaining oil in a skillet over medium-high heat. Add the asparagus and grill for about 5 minutes, turning them after 2 or 3 minutes. Let stand. Spread Dijon mustard on the inside of the baguette. Stack the ham slices, asparagus and cheese inside the baguette. Close the baguette and cut it diagonally into 3 or 4 servings, depending on the size desired. Heat in the oven for 3 minutes at 400°F, if desired.

See all recipes with Poolish Baguette