The sandwich that deserves a spot in every beach bag. Packed with salty Jamón Ibérico, creamy manchego, crisp vegetables, and a punchy spread, this is the kind of sandwich that tastes even better with sandy toes and nowhere to be.

Ingredients:

• 1 crusty baguette
• 3–4 oz Jamón 50% Ibérico
• 2–3 oz pesto
• 1 sliced heirloom tomato
• 4 oz sliced mozzarella cheese
• 1 jar cornichons
• 2 tbsp mayonnaise
• Salt + freshly ground black pepper

Directions:

1. Make the spread. In a small bowl, mix the mayonnaise and whole-grain mustard until smooth.
2. Prep the vegetables. Toss the arugula, roasted red peppers, and artichoke hearts with olive oil, sherry vinegar, a pinch of salt, and black pepper.
3. Build the sandwich. Slice the ciabatta or baguette in half and spread the mustard mayo generously on both sides.
4. Layer it up. Add the Jamón Ibérico, followed by the Manchego and dressed vegetables. Don’t be shy with the fillings.
5. Finish it off. Close the sandwich and give it a gentle press so everything stays nicely packed together.
6. Wrap + go. Wrap tightly in parchment paper or foil, slice in half, and pack it up for the beach, a picnic, or wherever lunch is happening.