Classic French Baguette Sandwich

This crusty French Baguette Sandwich is filled with the flavours and textures of France, inspired by my favourite Paris Boulangerie.  It takes just 5 minutes to make, is perfect for picnics and can even be served as part of a sandwich platter.

Why you will love this Baguette Sandwich

• It takes just 5 minutes to make
• Full of fresh flavours and textures
• It's the perfect picnic lunch
• You can cut it into smaller portions for a sandwich platter
• The fillings can be substituted with your own favourites

The Best French Baguette Sandwich

My first trip to Paris was when I turned 40.  It was my first European holiday and it was foodie heaven!  And so, like any new city I visit, I took a tour.  This one was a bike tour of Paris, with food stops along the way.  I remember stopping at Paul's Boulangerie and seeing the baguette sandwiches piled high in the window and wondering where do I start?  My husband and I bought our baguettes, along with an eclair, then headed off to Sacré-Cœur.  We sat on the lawn, overlooking Paris, eating our baguette sandwiches and it is one of the most wonderful food memories I have.

What is a traditional French Baguette?

A traditional baguette has only 4 ingredients:  flour, water, yeast and salt.  On my last trip to Paris, I did a walking food tour which I highly recommend!  As well as being taken to Paris' award winning bakery for the best baguette, I discovered that there is an actual law for making baguettes!  Oh I love how the French are so passionate about food!  Apparently to be a baguette of tradition, it must only contain the 4 ingredients and it must be made on site.  A traditional baguette is shorter than regular bread sticks and has a crustier exterior, with the characteristic tunnels or holes inside.  And the texture is deliciously crunchy and chewy, making them the perfect baguette for sandwiches.

Ingredients for my French Baguette Sandwich

• Baguette:  start with the most important ingredient.  Make sure it's been baked fresh that day and that it is a traditional baguette
• Condiments:  I use mayonnaise, Dijon mustard and caramelized onion jam
• Greens:  I love the peppery taste of rocket (arugula) but feel free to substitute it with baby spinach
• Cheese:  soft, creamy Brie is my go to!  And be generous with those slices!
• Meat:  technically Italian, I use prosciutto for my baguette sandwich.  If you want to really stick to the French theme, swap it for Jambon de Bayonne

How to make a Baguette Sandwich

1. Cut the baguette in half and separate
2. Spread mayonnaise and Dijon mustard on the top half
3. Spread caramelized onion jam on the bottom half
4.  Arrange the rocket along the bottom half
5. Cut slices of Brie and arrange them on an angle, on top of the rocket
6. Peel off your prosciutto or jamon, twirl it into a loose rosette, then place on top of the Brie
7. Place the top half onto the bottom half to sandwich, then cut into portions (I find 3 portions works well)
8. Enjoy!

 

Check out my favourite French-inspired recipes:

Salted Caramel Macarons -A Guide To Perfecting Macarons the ultimate guide to making macarons, with loads of tips!

Pots de Crème for a quick and easy, but delicious chocolate dessert

Strawberry Nutella Crepes will make you feel like you're in Paris!

How to make a French Baguette Sandwich

This crusty French Baguette Sandwich is filled with the flavours and textures of France, inspired by my favourite Paris Boulangerie

5 from 2 votes

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Prep Time 5 minutes mins

Course brunch, lunch, Snack

Cuisine French

Servings 3

Ingredients

  

1x2x3x

• 1 Traditional French Baguette Cut in half, horizontally
• 1 tablespoon Mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoon Caramelized onion jam
• 2 cups Rocket (arugula) I like lots!
• 6-8 slices Brie cheese (around 80-100g)
• 6-8 slices Prosciutto or Jamon

Instructions

 

• Cut the baguette in half horizontally and separate 
• Spread mayonnaise and Dijon mustard on the top half, then spread caramelized onion jam on the bottom half 
• Arrange the rocket along the bottom half. I use a lot of rocket, but you can use less if your prefer.
• Cut slices of Brie and arrange them on an angle, on top of the rocket
• Peel off your prosciutto or jamon, twirl it into a loose rosette, then place on top of the Brie
• Place the top half onto the bottom half to sandwich, then cut into 3 portions
• Can be eaten straight away, packed for a picnic, or stored in the fridge for 1 day.

Keyword baguette, lunch, sandwich

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