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Photo by Laura Edwards

We all know how to make a sandwich, right? But sometimes it’s easy to get stuck in a pattern with food, and I just want to introduce you to marmalade in a baguette with ham and cheese. It’s maybe something you hadn’t thought of before and it’s also a good everyday way of using up that marmalade you keep getting every year at Christmas.


Serves 2–3

1 French-style baguette
1–1½ tbsp unsalted butter, at room temperature
1–2 tsp Dijon or multigrain mustard
2 tsp marmalade, any type
3–4 slices of Marmalade Christmas Ham
4–5 slices of Brie, Emmental, or cheddar
Handful arugula
Sea salt and freshly ground black pepper, to taste

Slice the baguette down the middle lengthways, leaving one edge still attached so you can open it like a hinge. Butter the top and bottom of the soft bread inside, then spread mustard on the top half and marmalade on the bottom half. Fold the ham and push in, then top with the cheese and arugula. Season and close the sandwich, gently squeezing it together as you slice it in half.

Cooks' Note

Substitute the marmalade for a fruit jelly such as quince, or even a jam with bitter notes, like blackberry or damson.

Images and text from The Modern Preserver’s Kitchen by Kylee Newton; photography © Laura Edwards. Buy the full book from Hardie Grant or Amazon.

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