In Which a Saturday at Home Yields a Most Delectable Sandwich…

Meet Baron Samedi!

Ever have one of those days when you feel hungry but don’t necessarily want a full meal but you don’t want to just pick on bits and pieces, either?  Yesterday had me going through one such moment.

As it is rare for me to actually get to relax even on weekends (long story that one), I was actually able to take a nap and rest up a bit.  Unfortunately, this also had the side-effect of me waking up hungry.  That said, I was off to the kitchen to take stock of what I had on hand.  I am pleased to say that my foraging led to a most delicious result.

I named this particular creation Baron Samedi – not exactly for the Haitian loa of the dead, but more for the Terry Pratchett character inspired by that top-hat-wearing deity and featured in the Discworld novel Witches Abroad.  I chose the name because 1) I made the sarnie on a Saturday (Samedi being French for the day’s name); and 2) the ingredients I used have a rather Creole vibe to them.

This sandwich consists of longganizang Vigan, that richly-seasoned, garlicky sausage from the northern provinces, paired with a particularly nutty-tasting Camembert and tucked between two slices of raisin bread.  As a dressing, I made an impromptu “Dijonnaise” – a blend of whole-egg mayonnaise and whole-grain mustard.  It is a delicious and surprising mix of flavors and textures: the meaty, spicy sausage interacting with the milky-nutty cheese and the sweetness of raisins; the bread toasted till crunchy giving a textural counterpoint to the runny cheese.

As gorgeous as this is alone, this is best eaten with a glass of cold, freshly-made lemonade on the side – preferably a glass with a bit of ginger for added zing.  As Jamie Oliver puts it, “Ahh, happy days…”

Baron Samedi

  • 2 slices raisin bread
  • longganizang Vigan or any other garlic-laced sausage, sliced lengthwise into thirds
  • 2 thickish slices from a small Camembert cheese
  • 1 teaspoon whole grain mustard
  • 1/2 tablespoon whole-egg mayonnaise

Evenly spread the mayonnaise and mustard on one side of each slice of bread.  Arrange the sausage and cheese slices alternately on one slice.  Pop into a toaster-oven and cook for 3 – 4 minutes or till the bread is good and crisp.  Cover the sausage-and-cheese-topped slice with the other slice.  Slice on the diagonal, and serve immediately.

Serves 1.