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three traditional and authentic French baguette sandwiches, including jambon beurre, chevre tomate, and pan bagnat, on a kitchen countertop, ready to eat

3 Classic French Baguette Sandwich Recipes

Author: Lisa Ruland
Bring a little "oh la la" to lunch with these easy, essential recipes for classic and traditional French baguette sandwiches, just like you'll find in France: jambon beurre (ham and cheese), pan bagnat (like Niçoise salad on bread), and chèvre tomate (fresh goat cheese and tomato). All are delicious and authentically French.
Prep Time15 minutes
Cook Time0 minutes
Pan Bagnat Resting Time8 hours
Servings: 1 baguette sandwich
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Essential Equipment

  • Serrated knife a sturdy knife to cut the bread and sandwiches
  • Large cutting board as your work surface for cutting and assembling the sandwiches

Ingredients

Baguete Sandwich No. 1: Jambon Beurre (Ham and Butter)

  • 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)

Baguette Sandwich No. 2: 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 Bûcheron
  • 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

Baguette Sandwich No. 3: 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 Sandwich

  • 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 Baguette Sandwich

  • 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 a minimum of 2 and up to 24 hours, preferably weighted down; 8 to 12 hours is ideal.
    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.

Notes

The bread matters most. All three of these sandwiches live or die by the baguette. Seek out a good artisan bakery loaf with a genuinely crispy crust and open crumb. A soft supermarket baguette will turn soggy. If your baguette has gone slightly stale, you can refresh it in the oven before building the sandwich.
Ingredient Notes:
  • For the Jambon Beurre: Look for French-style ham or "jambon de Paris" or a plain, uncured, thick-cut deli ham -- nothing smoked, glazed, or seasoned. For the cheese: Buy a block of Emmental, Comté, or Gruyère cheese and slice it yourself. Pre-sliced deli Swiss is noticeably inferior here.
  • For the Chèvre Tomate: A bloomy-rind goat cheese like Bûcheron gives you a richer, earthier flavor than fresh chèvre. If you can serve it it hot and grilled, do; the melted cheese against the tomato is the very best version of this.
Pan bagnat is a make-ahead sandwich. It improves significantly after a few hours of resting, as the bread soaks up the vinaigrette. Wrap tightly and refrigerate for up to 24 hours; 8 to 12 hours resting time is the sweet spot. Pull the sandwich from the fridge 30 to 45 minutes before serving so it comes closer to room temperature; cold bread dulls the flavors.
Serving: The traditional way is to wrap the bottom two-thirds in wax or parchment paper, which keeps things tidy and lets guests eat by hand. For a crowd, slice off both pointed ends (so every piece has filling all the way through) and cut into equal portions.

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.

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