I was going to do my second attempt at making these sandwiches. The first time was a couple of week's before and they only had half loaves which turned out to be too small. I found the recipe for these in Serge Dansereau's new French Kitchen under Ham Mousse Rolls or Rouleaux a la mousse de jambon (doesn't it sound much more sophisticated in French?) and fell in love with the look of them. They are of course just like a regular sandwich but with more filling and more "oooh ahhh" value and I…
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