A country with bread as good as France deserves equally magnificent sandwiches. Whether you grill a sir -sir that is covered with rich Mornay sauce or brushing a fresh wand of tasty olive oil for a saucepan, these sandwiches evoke the places where they were created for the first time. Calculate a winter day in a Paris bistro or transport to a sunny market on a Provencal market. Anyway, you can celebrate French flavors in the comfort of your home with these recipes.
Pan Bagnat (niçoise salad sandwich)
\ Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Sprollen
Pan Bagnat means “bathed bread” in Provençal, the language of south-eastern France. Brush the oil bread, then let the slices stand for a few minutes, gives this sandwich its holder bath, giving a damp and deeply tasty bite. The most common garnish for a Bagnat pan is a Niçoise -style tuna salad.
Monte Christ
Matt Taylor-Gross / Food Styled by Debbie weekend
Sweet and tasty hybrid, the Cristo Monte pairs of ham and Gruyère cheese with raspberry jam and Dijon mustard. These recipes call for soaking the sandwich in an egg paste with cinnamon, nutmeg and vanilla before being fried slightly in butter.
Croque sir
Matt Taylor-Gross / Food Styling Debbie Week
Alongside his “Madame” counterpart, Croque Monsiuer is perhaps the most emblematic of French sandwiches. It is not a business to take away; With Glooey Gruyère and a rich Mornay sauce, you will need a fork and a knife to enjoy this classic cheese and rings bistro.
Croque Madame
Jennifer Causey / Food styled by Ali Ramee / Prop Styling by Christina Daley
Croque Madame is reflected in “Mme Crunchy”. (This means that a Croque Monsiuer is “M. Crunchy”.) This half of France’s warmer couple in France is distinguished by a flat egg on top. As a story tells, the Croque Madame took her name from the resemblance of a sunny egg with a woman’s hat.
Grilled cheese sandwiches with French onion
Brie Goldman / Food Styling by Annie Prost / Prop Styling by Addelyn Evans
This toasted cheese is not a traditional French sandwich, but it pulls its rich and nourishing flavors from the kitchen well of the French bistro. Made with onions with caramelized French -style caramelized and nut Gruyère, its richness is cut by the flavor of the Dijon mustard and slices of pickle.
Merguez with pork and tortilla bread grilled
David Malosh
“With other North African dishes, Merguez is very popular in France,” writes Jacques Pépin. “This little lamb sausage is a classic in any barbecue or picnic there, as popular as hot dog is in the United States” Pépin makes its merguez without winding and forms the mixture of pancakes in pancakes. (He adds pork traditionally lamb.)
Chicken
Susan SPUNGEN
This socket on the pan is perfect to use with roasted chicken remains. It is the ideal companion for fantasy of potatoes and a cold glass of rosé of the hillsides of the Var, blackcurrant or bandol.
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