The Oriole "Ham Sandoval"

Nutty raclette cheese melted on toasted baguette gets piled high with rich country ham and silky mortadella studded with cinnamon and black pepper in this exquisite ham sandwich from 2017 F&W Best New Chef Noah Sandoval of Oriole in Chicago. Tangy walnut mustard aïoli, peppery arugula, and poppy-citrus dressing cut through the richness and add fresh flavor to every bite. "When I first started out as a cook in Richmond, Virginia, I'd always pack a ham sandwich in my backpack to eat after my shift, and that taste memory has stayed with me all these years," Sandoval says. "Now, when I go out for a late-night cocktail, I want something simple to eat with it — like a ham sandwich. This is why we've put this Ham Sandoval on our bar menu at Oriole. The secret to our Ham Sandoval at Oriole isn't technique; our secret is sourcing. Not only can you replicate this sandwich at home, you can make the exact sandwich. Every component of this sandwich is something you can buy commercially. Basically, putting this sandwich together is all about the treasure hunt." Use the best ingredients available in your area (Sandoval's recommendations are below in the recipe), starting with the freshest baguette you can find from a local baker.