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"French Sandwich" Appetizer Recipe :

Salami, cheese and puff pastry appetizer

 1 package (2 sheets) frozen puff pastry

1/5 pound thinly sliced salami (recommend black forest salami)

4 ounces of grated monterey jack cheese (Colby / Jack blend also works well)

Grey poupon mustard

1 egg, beaten

Salt, to taste

Aluminum foil

Directions for "French Sandwich"

Preheat the oven to 375.

Spread a sheet of aluminum foil on a cookie sheet to make cleanup easier.

Spread one thawed sheet of the puff pastry flat on the foil.

Use a spatula to spread a thin layer of mustard over the pastry.

Lay a layer of the salami to cover the pastry, keeping it about inch from the edges.

You will probably want to overlap the edges of the salami a little bit.

Cover the salami with the grated cheese.

Place the top layer of puff pastry on the top so the edges align with the bottom layer.

Use a fork to go around the outer edges, crimping and pressing the two layers of pastry together.

Pierce the top piece of puff pastry in a few locations with the fork to allow the steam to escape.

Mix a little salt in with the beaten egg and brush a light layer over the top of the pastry.

This will give the appetizer a nice golden brown sheen when it bakes.

Loosely cover the top of the pastry with foil to keep it from browning excessively.

Bake the pastry at 375 for approximately 35-45 minutes, removing the foil after the first 20 minutes to allow it to brown. 

The pastry should be golden brown and fully “puffed” when it is done.

Use a large knife or a pizza cutter to slice it into small squares and serve while still warm.