french sandwich

Bring a little &quot;oh la la&quot; to lunch with these easy, essential French sandwiches.

3 Classic French Baguette Sandwiches

crusty baguette

butter

French-style ham, sliced

Emmental

tomatoes,

bloomy rind goat cheese,

ham,

herbes de Provence

arugula,

olive oil, optional

parsley

red wine vinegar (just eyeball it)

Dijon mustard

salt

black pepper

anchovies

shallot (about 1/2 of one shallot clove)

olive oil, divided

bell pepper, red or green, sliced very thin

arugula (about 1 ounce)

eggs,

tomato, sliced

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. Close, press, and divide into two or three sandwiches.

For the Jambon Beurre

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 Tomato Goat Cheese

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.

For the Pan Bagnat

Monte Cristo Sandwich: This delightful twist on the classic features layers of ham, turkey, and Swiss cheese nestled between slices of egg-dipped bread, fried to golden perfection. It&#39;s served with a dusting of powdered sugar and a side of raspberry or strawberry jam.

Monte Cristo Sandwich

white bread

turkey

Swiss cheese

milk

salt and pepper (to taste)

unsalted butter

sugar (for serving)

raspberry jam (or strawberry jam, for serving)

Assemble the Sandwiches:

Spread Dijon mustard over two slices of bread. Layer each with two slices of ham, two slices of turkey, and two slices of Swiss cheese. Top with the remaining slices of bread to form sandwiches.

Make the Egg Mixture:

In a shallow dish, whisk together the egg, milk, salt, and pepper.

Dip and Cook the Sandwiches:

Melt the butter in a skillet over medium heat. Dip each sandwich into the egg mixture, making sure both sides are well coated. Place the sandwiches in the skillet and cook until golden brown on each side, about 3-4 minutes per side.

Serve:

Cut each sandwich in half. Dust with powdered sugar and serve with raspberry or strawberry jam on the side.

Loved this version! My husband had to have two!

fantastic we had them two days in a row they are so good. Everyone wanted them again the next day but we were out of eggs  hahaha this is a must-have in our weekly menu

Made these tonight, absolutely delicious!!

https://content.jwplatform.com/videos/TeXIhTx8.mp4

This Monte Cristo Sandwich features layers of ham, turkey, and Swiss cheese, each bite is a deep dive into hearty flavors. Served with a sprinkle of powdered sugar and a side of jam, it’s the perfect blend of savory and sweet.

Simple and elegant Croque Madame recipe made with ham, gruyere, parmesan cheese, a layer of béchamel sauce, and topped with a fried egg. It&#39;s the most sophisticated ham and cheese sandwich around.

Croque Madame

unsalted butter ((½ of a stick))

all-purpose flour

salt and black pepper

dijon mustard

nutmeg

white sandwich bread

ham (, about 8 slices)

Gruyere cheese (,

parmesan cheese

eggs

Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is slightly thickened. Season with a little bit of salt and pepper.

Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches. Sauce can be made up to 1 week in advance, stored in the refrigerator.

Make Béchamel Sauce:

Preheat oven to 425° F. Line a baking tray with parchment paper and set aside.

Spread each bread slice with a thin layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on prepared baking sheet.

Top bread with a piece of ham and a sprinkle of freshly grated gruyere and parmesan cheese. Top with another bread slice, béchamel side up, then sprinkle with remaining gruyere and parmesan cheese.

Bake for 5-6 minutes, until cheese is melted, then turn the oven to broil and toast until the cheese on top is lightly golden, 2-4 minutes.

While sandwiches bake, heat a large skillet over medium-high heat. Grease the pan with butter or non-stick cooking spray and crack eggs into hot pan (you may need to do this in batches, depending on size of skillet). Reduce heat to medium and cook for several minutes, until desired doneness. Place an egg on top of each hot sandwich.

Assemble Sandwiches:

The Croque Madame worked well. It did heve "crunchy bites". I enjoyed it very much. Next time, I will add some hot Bechamel on the side or the toast. A delight along with my sliced oranges and iced coffee.

These are amazing and my boyfriend says they are his new favorite! Will definitely be making again. Thanks!

https://content.jwplatform.com/videos/CkNgjU5N.mp4

Simple and elegant Croque Madame recipe made with ham, gruyere, parmesan cheese, a layer of béchamel sauce, and topped with a fried egg. It's the most sophisticated ham and cheese sandwich around.

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3 Classic French Baguette Sandwiche...

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Top 3 french sandwich recipes from across the web

The most viewed french sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

3 Classic French Baguette Sandwiche...

Monte Cristo Sandwich

Croque Madame

The most viewed french sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine