Ham-and-butter baguette with green beans

One summer a couple of years ago I started bringing bread and butter to the beach along with any cooked vegetables that were left over from dinner the night before. And that, my friends, is how I ended up sticking green beans into a sandwich for the first time. It would not be the last. 2 generous servings From the Market Green beans Baguette Ham Comté or Gruyère Spin It Thinly sliced cucumbers or radishes (do not pour water over) for green beans Prosciutto or thinly sliced salami for ham At Home Flaky sea salt Butter Dijon mustard Horseradish

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a kettle of water to a boil. Put green beans in a shallow bowl or pie plate and pour hot water over them to cover. Let sit 5 minutes to soften, then drain and pat dry. Season with salt.

Step 2

Split baguette lengthwise. Spread butter on both cut sides and season with salt. Spread mustard on one side and horseradish on the other.

Step 3

Drape ham onto bottom half, top with beans, then cheese. Firmly press sandwich closed before cutting crosswise.