Alouette^® Baby Brie^® & Smoked Salmon Baguette Recipe

For the vinaigrette:
3 tbsp. Dijon mustard
1 tbsp. lemon juice
2 tbsp. red wine vinegar
1/3 cup extra virgin olive oil
salt
freshly ground pepper
superfine sugar

For the sandwich:

1 large fresh baguette, cut into 4 pieces
1 pkg.(8 oz.) Alouette Baby Brie at room temperature
1 pkg.(8 oz.) smoked salmon
4 eggs, hard-boiled, thinly sliced
1 plum tomato, thinly sliced
1 small red onion, very thinly sliced

Make the vinaigrette by whisking together the mustard, lemon juice and red wine vinegar.

Slowly whisk in the olive oil until mixture thickens.

Season to taste with salt, pepper and sugar.

Cut each of the baguette pieces in half lengthwise.

Cut the wheel of Alouette Reserve Baby Brie into 4 quarters and then cut each quarter into 4 wedges.

Layer each sandwich with 4 wedges of Brie, smoked salmon, egg, tomato slices and onion slices.

Drizzle generously with the vinaigrette. Close the sandwiches and serve.