Roast Beef Dijon Baguette

• 95 g ready-to-eat deli roast beef — Deli-style sliced roast beef
• 110 g baguette — Whole-wheat baguette or sturdy roll
• 20 g Brie, thinly sliced — Brie cheese
• 5 g Dijon — Dijon mustard
• 80 g cucumber, thinly sliced — Cucumber with peel
• 5 g vinegar — Sherry vinegar

Method

1. 1Measure ingredients: Mix the Dijon dressingMeasure dijon mustard and sherry vinegar using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the Dijon dressingWhisk the Dijon and sherry vinegar with 10 g cold water for 30 seconds.30 secLook for: The dressing is glossy with no mustard pockets.Safety: Use clean utensils and declare mustard.
3. 3Measure ingredients: Prepare the baguetteMeasure wheat baguette, brie cheese, and cucumber with peel using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Prepare the baguetteSplit the baguette lengthwise without cutting through the hinge, thinly slice the Brie and cucumber, and blot the cucumber dry.1 min 30 secLook for: The baguette opens flat, the Brie is sliced evenly, and the cucumber leaves no surface moisture.Safety: Use a stable cutting board and a clean serrated knife.
5. 5Build and sliceBrush the cut bread with all the dressing, layer every roast beef, Brie, and cucumber piece evenly.Look for: The ingredients are fully prepared and ready for the next action.
6. 6Close firmlyClose firmly, rest 3 minutes, and slice in half.3 minLook for: The baguette holds together and filling reaches both ends.Safety: Keep ready-to-eat beef and Brie at 40°F or colder and refrigerate promptly if not eating immediately.