3 Classic French Baguette Sandwich Recipes
Bring a little "oh la la" to lunch with these easy, essential recipes for classic French baguette sandwiches, from simple to special. All are delicious and authentically French.
Servings: 1 baguette sandwich
Ingredients
Jambon Beurre (Ham and Butter) Baguette Sandwich
- 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
- Cornichons or a few leaves of lettuce (optional)
Chèvre Tomate (Simple Tomato and Goat Cheese Sandwich)
- 1 fresh, crusty baguette
- 1 or 2 ripe fresh 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
Pan Bagnat: For the Vinaigrette
- 1 tablespoons minced parsley
- 1 1/2 tablespoons red wine vinegar (just eyeball it)
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 12 turns fresh black pepper
- 2 anchovies
- 2 tablespoons minced shallot (about 1/2 of one shallot clove)
- 4 tablespoons olive oil, divided
Pan Bagnat: For the Baguette Sandwich
- 1 fresh, crusty baguette
- 1 6.7 ounce jar of Italian oil-packed tuna, drained
- 1/2 bell pepper, red or green, sliced very thin
- 1 small handful raw haricots verts or green beans, cut into 1-inch pieces.
- 1 large handful arugula (about 1 ounce)
- 2 hard-boiled eggs, peeled and sliced
- 10 to 12 pitted black olives, preferably Niçoise, chopped
- 1 tomato, sliced
Instructions
For the Jambon Beurre Baguette Sandwich
- Slice the baguette in half lengthwise, almost all the way through, and open.
- Slather both sides with the butter. Layer with the ham and cheese slices. If using, add in a few halved cornichons or lettuce leaves, such as arugula. Close, press, and divide into two or three sandwiches.
For the Tomato Goat Cheese
- Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with olive oil.
- 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.
- 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.
- Sprinkle with herbes de Provence. Close the baguette, press, and divide into halves or thirds.
For the Pan Bagnat
- Make the Vinaigrette: In a medium-sized mixing bowl, combine the parsley, vinegar, Dijon, salt, pepper, anchovies, shallot, and 2 tablespoons of olive oil. Whisk until emulsified.
- Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with the remaining 2 tablespoons of olive oil.
- To the vinaigrette, add the tuna, bell pepper, haricots verts, and arugula. Stir to mix well. The tuna will break apart somewhat.
- Spread the tuna mixture along the bottom half of the baguette. Layer the sliced hard-boiled egg and olives atop the tuna mixture.
- Sprinkle with herbes de Provence. Close the baguette, press hard, and let rest for 2 to 24 hours, preferably weighted down. Tip: Suggestions for weighing down the pan bagnat: the bottom of a cast-iron skillet, or sheet pan with heavy cookbooks on it. Slice into halves or thirds, and serve. Note: If the sandwich will rest for more than two hours, wrap it in plastic wrap and refrigerate. Before serving, allow to return to near room temperature.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
