Forget thin slices of jambon and go for something more substantial - thick chunks of glazed ham make the best baguette-stuffer.
2sourdough baguettes (about 500gm each), ends trimmed, cut into 15cm lengths12thin slices EmmenthalCider-glazed ham2 tbspapple cider vinegar200 gmbrown sugar75 mldry apple cider 1 tspDijon mustard, plus extra, to serve1.5 kgpiece honey-smoked pork leg or shoulderCabbage, basil and apple salad500 gm(about ½ small) white cabbage, shredded1 cupthinly sliced basil1pink lady apple, peeled and cut into matchsticks300 gm (1 cup)aïoli1 tbspseeded mustard3golden shallots, finely choppedTo taste:lemon juice
For cider-glazed ham, combine apple cider vinegar, sugar and apple cider with mustard in a large bowl, then add ham, turn to coat and refrigerate 1-2 hours to marinate.
Preheat oven to 220C. Line a roasting pan with foil (this stops the glaze crusting on the pan) and place ham on top, pour marinade over and roast, basting occasionally, until ham is golden and glazed (30-40 minutes). Set aside to rest (10 minutes), keeping warm, then carve.
For cabbage, basil and apple salad, toss ingredients in a bowl and season to taste.
Split baguette pieces down the centre, arrange sliced ham on the bases, then Emmenthal, top with cabbage salad and sandwich with baguette tops. Serve with Dijon mustard on the side.