1 foot French baguette, split down the middle
2 pieces black forest ham
1 oz brie cheese, divided into chunks
2 T sun-dried tomatoes
1/4 tsp extra virgin olive oil
1 T pecan pieces
1 T fresh parsley
Layer ham, brie cheese and sun-dried tomatoes on the open baguette. Broil for a couple minutes until cheese has melted.
Remove sandwich from oven and top with lettuce, pecans, parsley, squeeze of lemon and olive oil.