- 1/3 cup finely chopped cornichons
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1/4 cup Dijon mustard
- 2 tablespoons chopped tarragon
- black pepper
- 8 ounces sliced deli ham
- 4 ounces Comté or Gruyère, sliced
- 1 large baguette, split
- Combine the cornichons, butter, mustard, tarragon, and ¼ teaspoon pepper in a small bowl.
- Spread the pickle mixture on the baguette. Top with the ham and cheese. Cut into 4 sandwiches.