In a bowl whisk together mayonnaise, reduced ale, yellow mustard, caraway, salt and pepper until well mixed.
Add chopped eggs, ham and celery. Toss until well coated. Hold refrigerated for service.
For each serving, hollow out some of the bread in the baguette. Cover bottom half of baguette with 1 lettuce leaf, 2 slices of tomato, 1 1/4 cups ham & egg salad and 2 slices cheese. Cut in half and serve cold.
Consider adding chopped capers, pickles or herbs to the ham & egg salad to enhance flavors.
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