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Ingredients
  • 1 10- TO 12-OUNCE BAGUETTE
  • 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR DRIZZLING
  • 1 MEDIUM GARLIC CLOVE, PEELED AND HALVED
  • 3 TABLESPOONS DIJON MUSTARD
  • 6 OUNCES SLICED SMOKED HAM
  • 5 OUNCES GRUYÈRE CHEESE, SLICED
  • 1 POUND ASPARAGUS (SEE HEADNOTE), TRIMMED AND HALVED LENGTHWISE
  • GROUND BLACK PEPPER
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