Ham, Egg, and Cheese Sandwich with Carrot-Celeriac Remoulade
Delicious breakfast sandwich of French ham, Gruyere cheese and a fried egg on baguettes, with a crisp flavored carrot and celery root remoulade.
8 crusty French rolls or baguette portions, toasted
8 oz. butter, softened
16 thin slices French ham
8 thin slices Gruyere cheese
8 oz. tapenade (black olive puree)
8 eggs, fried
2 tbsp. lemon juice
2 tbsp. Dijon mustard
1 cup heavy cream
Salt and pepper, to taste
1 lb. carrots, peeled, grated
1 celery root, peeled, grated
1. Spread rolls with butter; toast under salamander. Top half of each roll with ham, cheese, a 1-oz. spread of tapenade, and a fried egg. Season to taste, serve with remoulade.
2. To prepare remoulade, whisk together lemon juice, mustard, and heavy cream; season to taste. Toss mixture with grated vegetables, taste again for seasonings.