Crackly baguette. Buttery Camembert. Ham, apple and a little truffle mischief.

Some sandwiches earn a proper lunch break. This one layers shaved ham and MouCo Camembert with truffle butter, crisp apple, peppery arugula and cornichons. Each bite moves from creamy to crunchy, savory to bright, without losing sight of the cheese.

That combination comes straight from the Parisian baguette on The Corner Office’s lunch menu in downtown Denver. Their menu gives the ingredients; our preparation below brings them together in a home kitchen.

Home preparation by MouCo; quantities and method developed from the restaurant’s menu description.

🧂 Ingredients

Makes 2 generous sandwiches or 4 smaller portions
Prep and total time: about 20 minutes

• • 1 fresh baguette, about 12–14 inches long (250–300 g)
  • 1 wheel MouCo Camembert, 4.4 oz (125 g)
  • 6 oz (170 g) thinly shaved Virginia ham
  • 2 tablespoons truffle butter, softened
  • 1 small Gala apple, cored and thinly sliced
  • 1 tablespoon apple-cider vinegar
  • 1 tablespoon water
  • ½ teaspoon honey
  • 1 loosely packed cup (about 25 g) baby arugula, washed and dried
  • 4 cornichons, thinly sliced lengthwise
  • Freshly ground black pepper, to taste

👣 Instructions

1. 1. Wake up the apple. Whisk the cider vinegar, water and honey in a shallow bowl. Toss in the apple slices and let them marinate for 10 minutes, turning once. Drain well and blot lightly so the baguette stays crisp.
   2. Slice the Camembert. Remove all packaging. While the cheese is still cool, cut it into thin slices, leaving the edible rind on. Let the slices soften slightly while you finish preparing the fillings.
   3. Butter the bread. Cut the baguette into two sandwich lengths, then split each horizontally, leaving a hinge if you like. Spread the truffle butter over the cut faces, taking it right to the edges.
   4. Build in layers. Divide the ham between the bottom halves, folding it loosely. Add Camembert, marinated apple, cornichons and arugula. Finish with a little black pepper.
   5. Close, press gently, enjoy. Put the tops in place and give each sandwich a light press to settle the fillings. Serve immediately, or cut each in half for four smaller portions.

🎯 Notes & Pairings

• • The bread matters. Choose a baguette with a thin, crisp crust and a tender center. A very dense loaf can overpower the delicate layers.
  • Go gently with the truffle. A thin, even layer of butter gives its aroma room to mingle with the Camembert. The cheese should remain easy to taste.
  • Keep the apple crisp. The quick marinade adds brightness without softening the slices too much. Draining them is the difference between a lovely sandwich and a soggy one.
  • Make lunch of it. Add a lightly dressed green salad and a glass of dry cider, or sparkling water with lemon.

A playful corner of downtown Denver

The Corner Office opened beside the Curtis hotel in 2007 as Sage Restaurant Group’s first restaurant. Its retro design, globe-traveling menu and fondness for martinis made room for a more playful kind of hotel dining. A Parisian-style sandwich with Fort Collins Camembert fits that personality beautifully: familiar pleasures, a few clever details, and an excellent excuse to step away from your desk.

Menu reference: The Corner Office’s online lunch menu, October 22, 2026.

Visit The Corner Office  |  See the original menu  |  About the restaurant

Hero artwork: an AI-assisted geometric illustration in MouCo label colors, based on a dining-room photograph from The Corner Office’s website.