# What you'll need:
→ Breads
01 - 6 slices brioche bread
02 - 6 slices white sandwich bread (pain de mie)
03 - 6 mini baguette rolls
→ Meats
04 - 4.2 oz smoked ham, thinly sliced
05 - 4.2 oz roasted turkey breast, thinly sliced
06 - 4.2 oz roast beef, thinly sliced
→ Cheeses
07 - 6 slices Comté cheese
08 - 6 slices Brie cheese
09 - 6 slices Emmental cheese
→ Vegetables & Greens
10 - 2 small tomatoes, thinly sliced
11 - 1 small cucumber, thinly sliced
12 - 1 handful baby arugula
13 - 1 handful butter lettuce leaves
→ Condiments
14 - 3 tablespoons Dijon mustard
15 - 3 tablespoons mayonnaise
16 - 2 tablespoons unsalted butter, softened
17 - 1 tablespoon herbes de Provence (optional)
→ Garnishes
18 - 6 cornichons, sliced
19 - 1 handful fresh chives, finely chopped
# Method:
01 - Lightly toast brioche and white sandwich bread slices if desired; slice mini baguette rolls in half.
02 - Spread a thin layer of softened butter on bottom slice or half of each bread; optionally mix butter with herbes de Provence for extra flavor.
03 - On the first third of breads, layer smoked ham, Comté cheese, butter lettuce leaves, and a touch of Dijon mustard.
04 - On the second third, arrange roasted turkey breast, Brie cheese, baby arugula, and sliced tomatoes; spread mayonnaise on the top slice.
05 - Build the final third with roast beef, Emmental cheese, sliced cucumber, chives, and a few cornichon slices for tang.
06 - Close each sandwich and secure with decorative picks if serving for an event.
07 - Arrange all sandwiches on a large platter, alternating types for an elegant display; garnish with extra greens and cornichons.
