ODE TO MUSTARD SANDWICH BOARD

Ode to Mustard Sandwich Board image

This recipe is sponsored by Grey Poupon®. Condiments are key to bringing out the best in many foods. This sandwich board highlights the versatility of mustard - it flavors the herby egg salad and adds the final touch to ham and Brie on crusty baguette.

Provided by Food Network

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

8 large eggs
5 tablespoons mayonnaise
4 1/2 teaspoons Dijon mustard, such as Grey Poupon® Dijon Mustard
4 1/2 teaspoons minced fresh tarragon, plus more for serving
4 1/2 teaspoons finely chopped fresh dill, plus more for serving
2 teaspoons finely chopped fresh chives, plus more for serving
1 rib celery, finely diced
Freshly cracked black pepper
Kosher salt, optional
2 baguettes
1 tablespoon honey
One 8-ounce jar Dijon mustard, such as Grey Poupon® Dijon Mustard
8 ounces French ham, thinly sliced
8 ounces Brie, thinly sliced
1 pear, thinly sliced
1/2 cup caramelized onions
12 ounces sliced smoked salmon
4 red radishes, thinly sliced
1 heirloom tomato, thinly sliced
1 cucumber, sliced

Steps:

For the Dijon herb egg salad: Fill a large stockpot three-quarters full of water. Bring to a boil over high heat, then reduce to a simmer. Use a slotted spoon to gently place the eggs in the water, then simmer for 9 minutes.
Prepare an ice bath. Remove the eggs to the ice bath to cool for 10 minutes. Gently peel the eggs while they are still submerged in the ice bath. Discard the shells and rinse the eggs with cold water to ensure no shell remnants are stuck to the outside.
In a small bowl, mix together the mayonnaise and Dijon mustard until combined.
Coarsely chop the hard-boiled eggs to your liking and put them in a large bowl. Add the mayonnaise mixture, tarragon, dill, chives, celery and 2 teaspoons pepper and gently mix to combine. Add a pinch of salt if needed and mix again. Transfer the egg salad to a decorative serving bowl. Mix together additional chopped tarragon, dill and chives in a small bowl.
For the sandwich board: Using a serrated knife, cut halfway through one baguette horizontally, leaving one side intact. Lay the baguette flat and cut it into 4 to 6 equal sandwich portions. Slice the remaining baguette diagonally into 1/4-inch-thick slices.
In a small bowl, combine the honey with 1/4 cup of the Dijon mustard and mix until combined. Transfer to a small serving bowl. Pour the rest of the Dijon mustard into a decorative small bowl.
Place the bowl of plain Dijon mustard on a large cutting board or platter with a few knives for spreading. On one side of the board, arrange the ham, Brie and pear slices. Put the caramelized onions in a small bowl next to the ham. Place the honey Dijon mustard next to the ham and Brie. Stack the baguette sandwich portions nearby.
Place the Dijon herb egg salad on the opposite side of the board from the ham and Brie with a serving spoon. Arrange the smoked salmon, radish slices, tomato slices, cucumber slices, mixed herbs and sliced baguette next to the egg salad bowl.