Royale Air-Dried Ham Sandwich with Celeriac Remoulade
1 large crusty baguette
10 slices of Royale ham
Small handful of rocket
Medium-sized (450g) celeriac
Juice of half a lemon
Heaped tbsp of good mayonnaise
2 tbsp of smooth Dijon mustard
2 tbsp of double cream or crème fraîche
2 tbsp of chopped parsley
Salt and black pepper to taste
- Shred the celeriac to about the thickness of a matchstick. Toss them immediately in the juice of half a lemon.
- In a separate bowl, mix together 4 heaped tbsp of good quality mayonnaise, 2 tbsp of Dijon mustard, 2 tbsp of double cream or crème fraîche and 2 tbsp of chopped parsley. Season with salt and black pepper to taste, then fold the mayonnaise mixture into the shredded celeriac.
- Slice the baguette and arrange layers of the Royal Ham, rocket and celeriac remoulade in the baguette, slice in two and serve with a portion of the remaining remoulade on the side.