Sandwiches in photo: Jambon cru with goat cheese and crudités; tuna with tomato and boiled eggs.
Despite the fact that they were named after an English lord—the Earl of Sandwich, who liked to eat his meal between bread to keep his hands clean while he played cards— I always thought of sandwiches as migrating from America to Europe. But no, my continuing European education has taught me that the reverse is true. Sandwiches probably date from the first century BC, and made their way from the Middle East to Europe, and finally to the states.
Many classic American sandwiches are fabulous. Is there anything better than a hot Reuben? French sandwiches are very different, the bread in particular. With the exception of a Croque Monsieur, they are nearly always served on a crispy baguette or roll. They tend to go much lighter on the fillings and sauces. They are displayed so beautifully in the boulangeries that I’ve taken to snapping photos of them. When it’s picnic weather, I say why cook when you can grab a sackful of them, and off you go?
If you’re in the mood for a French lunch, serve up les sandwichs–these photos may inspire you. Start with a good baguette, split lengthwise. You could also use a croissant or focaccia. A classic is ham with gruyère. Butter is a more common spread than mayonnaise or mustard.
Jambon cru chèvre is a common choice too, which features thinly sliced ham that resembles prosciutto, with goat cheese. Crudités is a vegetable sandwich (usually lettuce and tomatoes) with hard boiled eggs; sometimes ham is added. Caprese sandwiches are a classic, with tomato, mozzarella, and pesto. I was intrigued by one sandwich (photo, left) which has a thin herbed omelette inside, gotta try that.
Now to be really French, wrap your sandwiches in parchment paper, put them in a pretty basket, and break out the wine. Instant French pique nique!
RECIPE: My Favorite American Sandwich
You’ve got lots of ideas for le sandwich now, but here is my favorite American one. There used to be a restaurant in Charleston that served it. It’s a grilled chicken salad sandwich, not a logical sort of sandwich but it’s mighty fine.
Make a simple pulled or chopped chicken salad with cooked chicken, celery, mayo, maybe a little garlic powder. You’ll need two thin slices of good, whole grain bread. Put a good quantity of chicken salad on the bread and add a slice of deli-sliced swiss or gruyère cheese (or use your Cheese Plane
In the COMMENTS: We're still talking gazpacho: Of course Rachel of the 'and then make soup' blog was interested in it, and she makes another cold tomato soup, Porro Antequera. Heather serves it like shooters, in shotglasses. Beth, merci, glad it turned out great! Debbie at A French Opportunity is hanging out in her new swing and hammock (you'll like her upside-down kitchen story). Nan at Silver Magpies has a waning veggie garden,as does Cynthia at The Daily Basics–same here, y'all. Reader Jacki willl visit the château, bon voyage and à bientôt in Burgundy! Look forward to meeting you.
Favorite Reads: We're always happy to learn about a new book, and reader Sue Wallace sent two that she rediscovered when she was dusting book shelves. Both are by Ina Caro. The first, Paris to the Past: Traveling through French History by Train
The second one, The Road from the Past: Traveling through History in France
9 thoughts on “Deconstructing ‘Le Sandwich’”
I love most French sandwiches made out of fresh baguette, but I will never forget my first encounter with an American-style chicken salad sandwich when I first visited the US (I was 18:) I had to have one almost every day for three weeks after that! 🙂 Veronique (French Girl in Seattle)
Oh my I am so very hungry right now!! I admit that when I need a bit of Americana I turn to making a sandwich for lunch–or even more American, a wrap–so thanks for setting me straight! How I miss things like BBQ pulled pork sandwiches, po-boys and my former NYC deli standbys like turkey, brie and honey mustard. Did I mention that I was hungry? 😉
But I will always be happy to garble down a tasty pain bagnat (that would be our Provençal version of tuna, tomato and egg), a gooey Corque Madame or my true favorite: saucisson in a baguette topped with fries!!!
Bon Weekend,
Heather
The tomato and garlic bounty from the back yard has prompted two gazpacho meals with wonderful success. Instead of the raw egg I added two tablespoons of maple syrup. I add this to almost everything I make using tomatos which makes people ask about my secret ingredient. This held true for the gazpacho as well with tasty results. This soup,more than anything else, now symbolizes August at our house. That is the month in which we begin planning next June’s trip to France and now we do it over a chilled bowl of this treat. BTW I used the avocado and lime garnish and it was great.
Yes! I love to take pictures of the glorious sandwiches in France. We arrive in less than two weeks, and “un sandwich” is surely one of the things I am looking forward to!
I love French sandwiches! And they are always so beautifully displayed that it’s difficult to make a choice. One of my favorite American sandwiches is grilled chicken served with a dollop of cranberry relish or cranberry pepper jelly. It’s fantastic!
Thanks for the mention! Actually, it is “Porra Antequera” with an “a”, (not Porro) named for the town (Antequera) where it is enjoyed. Mmmm… and I think it would go great with most any of these sandwiches. I’ve learned to read your blog *after* lunch… much safer that way! (grin and mmmmmm!!)
WOW, it’s noon here and defintely time for lunch!
Lynn,as always, your photos are wonderful, and today’s leave me drooling!
Too hot for my favorites,Croque Madame (ou Monsieur); think I’ll go
for a ham and gruyere on a crunchy baguette.
Oh my, life is gooood!!
THANK YOU for such a delicious reminder!
Bon journee!!!!!!
I have to admit that I’ve never eaten a sandwich from a boulangerie. That’s because I know the French are fond of butter and/or mayo on their sandwiches — two things I detest between bread. Maybe after your little lesson I’ll read the little signs and see if I can find one with chevre or gruyere when I’m there this fall.
You’ve made me hungry, although I’ve already lunched. I had mini-reubens, which I’ve been making on “party” pumperknickel. I dress them with mustard, instead of 1000 island. They would be great for a cocktail party – go well with pinot grigio or beer.
My alltime fave is the BLT to which I often add a fried egg or a slice of swiss or cheddar. Second would be roast turkey with lots of mayo and a tad of cranberry sauce or chutney.
When I lived in FL, my fave sandwich was a Cuban, but so far haven’t been able to find Cuban bread in Louisville; no other is the same.
My fave chicken salad is at a local French (Quebecois, actually) bistro – it’s made with celery and fresh pineapple and served on a croissant. Now…for a snack, 🙂