10 slices Jambon de Paris
3 tablespoonsMoutarde de Dijon
1 white Pullman loaf, unsliced
3 tablespoons unsalted butter, melted
0.2 cups Gruyère, thinly sliced
Cut out the interior of the bread and remove it as one big rectangle without taking off the outside crust.
Cut rectangle of bread filling into slices. Brush 1 side of slices with melted butter. Transfer buttered side up to a rimmed baking sheet. Broil slices until golden brown and toasted, about 2 minutes and let cool.
Preheat oven to 400°. Smear untoasted side of half of bread slices with mustard, then top with ham and cheese.Close with remaining bread, toasted side up. Cut each sandwich in half on a diagonal, then tuck sandwiches back into hollowed-out loaf.Place dome back on top of bread and wrap loosely in foil. Place loaf directly on oven rack and bake until cheese is melted, 25 to 30 minutes.
Remove foil and let loaf stand uncovered for a few minutes to cool, then serve and enjoy.
Photo credit : Alex Lau / Recipe credit : Claire Saffitz