I know I’ve mentioned it before but any way, I’ve been trying to get into the habit of always making bread in prep for my new years challenge (more on that later). I have had plenty of not so great loves, a few great ones and plenty of in-between ones, but I think I have finally created the perfect quick and easy bread. Its the bread I used for these sandwiches (yeah I know it looks a little flat but thats just me misjudging the dough to pot ratio!).
I’m glad the bread was worth it because I set my alarm for like 6am so that I could get up and finish getting it ready in time to make Simon his lunch. It was a tight timeline but I made it, and the report back was that it was an awesome sandwich!
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp dijon mustard
- 1tbsp cup olive oil
- Black forest sliced ham
- Alfafa Sprouts
- To make the vinaigrette simple whisk together all the ingredients.
- Butter the bread and assemble the ingredients in order.
- Finish it off with a very small drizzle of the vinaigrette.
- This sandwich is best left to sit at room temperature for at least 20 minutes before eating, that way the brie cheese can ripen.