Side Pannel
Celia's French Sandwich
Ingredients List
- 1 Package Frozen Puff Pastry Dough (2 sheets)
- 1- 8 oz. Jar Grey Poupon Country Style Mustard
- 1 Lb. Pepper Jack Cheese, Grated
- ½ Lb Genoa Salami, Sliced Paper-Thin
- 1 Egg
Directions
1. Preheat oven to 400 degrees F.
2. Spray a 12" x 17" sheet pan with cooking spray.
3. Thaw 2 sheets puff pastry dough according to package instructions.
4. Roll out 2 sheets of puff pastry dough on a lightly floured surface to be slightly larger than the sheet pan.
5. Lay 1 sheet of pastry into the greased sheet pan, allowing the excess dough to drape over the sides.
6. Coat the entire bottom of the pastry dough with a thin layer of mustard (using about ⅔rds of jar).
7. Sprinkle Pepper Jack Cheese evenly over the dough.
8. Layer the Genoa Salami in overlapping rows, completely covering the layer of cheese.
9. Lay the second layer of pastry dough over the salami, allowing the excess dough to drape over the sides.
10. Using your finger, roll the two layers of excess dough up and in along the edge of the pan.
11. Pinch the dough together.
12. Using a fork, crimp the edges of the dough to form a tightly sealed crust.
13. Crack the egg into a small bowl, add 1 T. water and beat with a fork to incorporate.
14. Brush egg wash lightly over the top layer of pastry dough, including the edges.
15. Bake in the center of the oven for about 20 minutes until puffy and golden brown.
16. Using a large spatula, immediately slide onto a cutting board, large enough to fit the entire French Sandwich.
17. Using a large knife, cut on the diagonal into bite sized pieces.
18. Serve hot, using the cutting board as your serving platter.
2. Spray a 12" x 17" sheet pan with cooking spray.
3. Thaw 2 sheets puff pastry dough according to package instructions.
4. Roll out 2 sheets of puff pastry dough on a lightly floured surface to be slightly larger than the sheet pan.
5. Lay 1 sheet of pastry into the greased sheet pan, allowing the excess dough to drape over the sides.
6. Coat the entire bottom of the pastry dough with a thin layer of mustard (using about ⅔rds of jar).
7. Sprinkle Pepper Jack Cheese evenly over the dough.
8. Layer the Genoa Salami in overlapping rows, completely covering the layer of cheese.
9. Lay the second layer of pastry dough over the salami, allowing the excess dough to drape over the sides.
10. Using your finger, roll the two layers of excess dough up and in along the edge of the pan.
11. Pinch the dough together.
12. Using a fork, crimp the edges of the dough to form a tightly sealed crust.
13. Crack the egg into a small bowl, add 1 T. water and beat with a fork to incorporate.
14. Brush egg wash lightly over the top layer of pastry dough, including the edges.
15. Bake in the center of the oven for about 20 minutes until puffy and golden brown.
16. Using a large spatula, immediately slide onto a cutting board, large enough to fit the entire French Sandwich.
17. Using a large knife, cut on the diagonal into bite sized pieces.
18. Serve hot, using the cutting board as your serving platter.
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