3 Classic French Sandwiches

Le Jambon-Beurre. Jerome.Romme/Shutterstock

Le sandwich is one of France’s most easy to make meals but still hits the spot nonetheless. While these will always taste better in Paris, these three sandwiches are easy to make at home and still taste delicious with the right ingredients!

Le Jambon-Beurre

The Jambon-Beurre is one of France’s most renowned sandwiches and if you’ve been there’s no doubt you’ve tried one of these. All you need to replicate this oh so delicious baguette recipe, is a good fresh baguette, good quality ham (I recommend French-style bistro ham; avoid black forest, no maple glazed, no smoked, no tavern, no pepper.), and last but not least European-style butter. If you like cheese and want to add a little something something to this simple sandwich, my tip is adding some Emmental or Gruyère cheese!

Ingredients

1 fresh, crusty baguette 3 tablespoons best-quality softened butter (salted cultured butter or grass fed would be good options) 1/2 pound French-style ham, sliced 1/2 pound Emmental or Gruyère cheese, sliced by hand into thin triangles

Preparation

1. Slice the baguette in half lengthwise, almost all the way through, and open.
2. Slather both sides with the butter. Layer with the ham and cheese. Close, press, and divide into two or three sandwiches.

Pan Bagnat

This Sandwich originates from the Mediterranean coast of France incorporating different Southern ingredient specialities. It basically resembles a salad Niçoise on bread! Take a look at this recipe below to perfect this delicious sandwich.

Ingredients (For 2 sandwiches)

2 oil-packed anchovy fillets, drained, finely chopped 2 small garlic cloves, finely grated 2 tablespoons capers, drained, chopped 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 small red onion, very thinly sliced 1 cup mixed olives (such as niçoise, kalamata, and/or Castelvetrano), coarsely chopped 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling Kosher salt, freshly ground pepper 1 6–7-ounce jar oil-packed tuna, drained ½ lemon ½ baguette, lightly toasted 1½ cups basil leaves, torn 1½ cups parsley leaves with tender stems, coarsely chopped 2 large hard-boiled eggs, peeled, thinly sliced 1 large tomato, sliced 2 jarred roasted red peppers, sliced

Preparation

1. Mix anchovies, garlic, capers, vinegar, and mustard in a medium bowl. Add onion and olives and let sit, tossing occasionally, until onion is slightly softened, 8–10 minutes. Add 2 Tbsp. oil; season with salt and pepper. Toss to combine.
2. Place tuna in a medium bowl. Zest and juice lemon over tuna. Stir in 2 Tbsp. oil; season with salt and pepper.
3. Cut bread lengthwise without cutting all the way through. Add basil and parsley to olive mixture and toss to combine. Spread olive mixture over cut sides of baguette. Top with tuna, egg, tomato, and peppers, then drizzle with more oil; season with salt and pepper.
4. Wrap sandwich tightly in foil and weight down with a heavy skillet, 10 minutes. Cut in half before serving.

Chèvre Tomate Avec Herbes de Provence

This sandwich that often comes in panini shape, is a staple of the South of France. Simply put, this sandwich is just goat cheese, topped with a little olive oil, dried French herbs, and some arugula.

I recommend using a bloomy rind goat cheese such as Bucheron or even Bucheronda. If you want some ham in there, go for it! And if you are not a big fan of goat cheese, try substituting with some fresh mozzarella.

Ingredients

1 fresh, crusty baguette 1 or 2 ripe tomatoes, sliced 1/3 pound bloomy rind goat cheese, such as Bucheron 1/3 pound French-style ham, optional 1/2 teaspoon herbes de Provence 1 small handful of fresh arugula, optional 2 tablespoons extra-virgin olive oil, optional

Preparation

1. Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with olive oil.
2. Slice the tomato slices in half, so they are in half moons. Slice the goat cheese into thin rounds, then slice them in half into half moons.
3. If using, layer arugula, then ham onto the bottom of the sandwich. Then add alternating slices of tomato and goat cheese along the length of the sandwich.
4. Sprinkle with herbs de Provence. Close the baguette, press, and divide into halves or thirds.

This article was originally published on OuiPlease.com