This sandwich couldn’t be easier, yet its elegance betrays its simplicity. The onions take a little bit of time, but if you’d like to prepare them in advance, rewarm them when you’re ready to assemble the sandwiches. These make great picnic fare but are good just about any place or time.
Yield : Serves 4
Ingredients
- ¼ cup currants
- ½ cup very hot water
- 1 tablespoon butter
- 1 medium red onion (about 8 ounces), peeled and thinly sliced
- 2 teaspoons red wine vinegar
- ½ teaspoon kosher salt
- Freshly ground pepper
- 1 long baguette cut into 5-to 6-inch pieces, then halved lengthwise (or use 4 individual mini-baguettes or long rolls)
- 8 thin slices Black Forest ham (about ¼ pound)
- 8 ounces Camembert cut into ¼-inch-thick slices (or use Brie)
Directions
Put the currants and hot water in a small heat-proof bowl. Let sit for at least 15 minutes or as long as 1 hour, then drain. Set aside.
In a medium-size sauté pan, melt the butter over low heat. Add the onions and cook, stirring occasionally, for about 30 minutes, or until soft. Add the vinegar, currants, salt, and pepper to taste and cook for 10 more minutes. Let cool.
To assemble: place a few onions and some currants on the bottom half of the bread. Top with the ham, cheese, and other bread half. Serve right away.
Notes
It is easiest to cut this cheese when it is cold. Bring to room temperature before using.
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