I’m not a big fan of sandwiches in America unless it’s the day after Thanksgiving: juicy turkey, mayo and freshly ground pepper, or Boxing Day when the Christmas honey ham is cold and the Dijon mustard is flowing. Mais en France, it’s easy to become addicted to le sandwich, the Frenchie’s fast-food. Bien sûr, it has a heck of a lot to do with the warm, crusty baguettes, but for me, it also has a lot to do with the ingredients and the lack of traditional condiments.
I’ve heard that France’s national sandwich is the jambon-beurre (ham and butter), but frankly, you can do a lot better than that at any decent boulangerie in France. En fait on the way home from school today I had a Brie de Meaux et figues sandwich (Brie from Maeaux, fig jam, softened figs and walnuts—all on a just from the oven baguette.) C’était délicieux!
Here are some of my other favorites:
Chèvre & Miel: soft cheese, goat’s cheese rounds, baby spinach, honey and walnuts.
Parmesan & Poulet: roasted chicken, tomatoes, arugula, thyme, rosemary, and shaved parmesan.
Bleu & Pommes: blue cheese, fresh apple slices, arugula, raisins, blue cheese sauce.
Roblochon & Porc: Roblochon cheese, smoked pork tenderloin, , salted butter and hazelnuts.
3 Fromages: Brie, emmental, fromage frais (creamy cheese), mustard and honey.
Pont l’Évêque & Jambon: carmelized onions, pont d’évêque (a creamy soft cheese from in Normandy), country ham.
Brie de Meaux & Truffes; Brie, greens, mascarpone truffé, truffle balsamic vinegar.
…and of course, le Croque Monsieur…but that French standard deserves its own post!
bien sûr: of course
C’était délicieux! It was delicious!
en fait: in fact
jambon-beurre: ham and butter
Mais en France…: But in France…
Click here to find my favorite carry-out sandwich shop in Paris.