I have a food post for you today. It’s not a Fryday post, but the theme is French, also in the Fr- family, so close enough, right? Let’s go with that.
I’ve never been much of a sandwich person. I love love love a good turkey club, but until recently, cold meat wedged between two slices of bread has never really done it for me.
Things changed for me when I was introduced to New York’s Macaron Café over the summer. While I’ve yet to feature the small cafés in any of my New York food guides (here and here), the quaint little chain with lunch lines out the door has quickly become one of my favorite places for a quick meal. Not only do I love their fresh juices and impressive assortment of macarons flavors (Rose Lychee is the greatest), I get most excited when I think about their signature premade sandwich, named, you guessed it, the “Paris.” It’s all of my favorite french flavors (gruyere cheese, ham, cornichons pickles) between two halves of a crunchy baguette. There’s nothing better. Except there is! You can learn to make it yourself.
To make one Paris sandwich (or three), you’ll need: a baguette, mayonnaise, green leaf lettuce, ham, sliced gruyere cheese (it doesn’t typically come sliced, so you might have to do that yourself), and French-style cornichon dill pickles (my favorite). Use as much or as little of the ingredients as you like. I went a little heavy on the cheese, pickles and mayo (see below) because that’s just what I do.
At the risk of stating the obvious, start by slicing the baguette to your desired size, and slice again the other way to create two sandwich halves. Again, obvious.
I cut the length of my standard Whole Foods baguette into thirds to make two sandwiches for lunch (one for Brian and one for me), and saved the other third for later (only for me).
Next, spread the mayo on the bottom piece(s) of the baguette.
Top with lettuce (washed and patted dry) and ham.
Then top with pieces of sliced gruyere cheese. If you absolutely must substitute, use swiss, but gruyere’s just so good and nutty that it’s worth going out of your way to find and use.
Next comes the fun part, the cornichon pickles! They’re pretty small as is, but it helps to slice then in half so the flat side will sit more easily on the rest of the sandwich. Place on top of the cheese like so.
Top with the other piece of the baguette, slice in half (I like a diagonal slice), and voila! In just a few steps, you’ve got yourself a delicious, decidedly French cafe sandwich that will definitely elevate your packed-lunch game.
I love this sandwich so much that I ate one at lunch and finished off the last of the baguette when I made a second sandwich for dinner the same day. It’s that good. Oui oui oui.
That’ll do it from me. Wishing you a wonderful weekend, and if you’re anything like me, I wish you godspeed in your last-minute Christmas shopping. Happy Friday!
- a baguette
- green leaf lettuce
- sliced gruyere cheese
- French-style cornichon dill pickles
- Start by slicing the baguette to your desired size, and slice again the other way to create two sandwich halves.
- Spread the mayo on the bottom piece(s) of the baguette.
- Top with lettuce (washed and patted dry) and ham.
- Then top with pieces of sliced gruyere cheese.
- Slice cornichons pickles and place on top of the gruyere cheese.
- Cover with the top half of the baguette, slice diagonally and enjoy.
- Use as much or as little of the ingredients as you like.