Sandwich parisien recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork

I like crusty sandwiches and loathe soggy ones. Make packed lunch history with this wonderful sandwich!

4 people made this

IngredientsServes: 1

  • 1/2 of a crusty baguette
  • 1 slice of cooked ham
  • sea salted butter to taste
  • 5 cornichons, sliced

MethodPrep:5min ›Ready in:5min

  1. Cut the baguette in half lengthways and butter each half. Cut ham to fit baguette. Add cornichons and close baguette. Bon appétit!

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20 Super Sandwich Recipes to Make You Love Lunch Again

Sandwiches are one of the most infinitely versatile foods in the world. Basics like the PB&J or ham and cheese are a starting point, but there are so many more ingredients that you can stick between two pieces of bread. We went to the experts for sandwich-making advice, and if you follow their lead you'll be able to improvise awesome sandwiches with whatever ingredients you'd like. But there's no shame in needing some inspiration, so we've got 20 recipes to get your creative juices flowing. With mouthwatering options like the ultimate BLT and fried chicken sandwich, vegan banh mi, and tuna salad two ways, I hope you're hungry.

This South Florida favorite uses three kinds of pork: ham, roast pork, and salami. The salami is specifically a Tampa addition, and we're big fans of the extra funk it brings to the table. To assemble the sandwich we layer the meat onto Cuban bread with Swiss cheese, dill pickles, and yellow mustard and then put it in a panini press to crisp up the bread and melt the cheese.

The Ultimate BLT Sandwich

This is in the pork section, but to be honest a BLT should be all about the tomato—if you don't have access to great vine-ripened tomatoes, don't even bother. Salt the tomato liberally to bring out its flavor, then add just enough crunchy bacon, sweet iceberg lettuce, and creamy mayo to help it shine.

The Ultimate Homemade McRib

I'll be honest: This recipe is a ton of work. You're going to spend hours smoking the ribs, grinding them up with pork shoulder, and forming and grilling the patties. We also use homemade barbecue sauce, pickles, and buns—if you're putting so much effort into the meat you might as well go all the way.

Grilled Pork Sandwiches With Grilled Plum Chutney and Cabbage Slaw

If you're looking for a more manageable grilled pork sandwich, this is for you. It's made with grilled pork loin, which we serve with a miso slaw and plum chutney on sandwich rolls. The grill isn't just for the pork—we also use it to toast the bread and char the plums, scallions, and jalapeños for the chutney.

Chorizo-Spiced Pulled Pork With Mexican Street Corn Slaw

This recipe combines Mexican chorizo with barbecue from the Southern US. We braise the pork with a slew of spices you'd find in chorizo: paprika, ancho chili powder, cumin, Mexican oregano, and more. Once it's done we serve it with an elote-inspired slaw made with corn, mayo, and cotija.

Classic New Orleans Muffuletta

Our version of this New Orleans favorite features alternating layers of soppressata, capicola, mortadella, and provolone, plus a briny olive salad made with capers, roasted red peppers, giardiniera, garlic, and a mix of oil-packed olives. The sandwich requires a little forethought—it's quick to assemble, but you'll want to let it sit at least an hour before eating so that the juices from the salad soak into the bread.

Vegetarian Fried Shiitake Po' Boys With New Orleans-Style Remoulade

The po'boy is the other favorite sandwich of New Orleans. Fried seafood is a traditional filling, but this vegetarian version subs in meaty, tender shiitakes fried in a cornmeal breading. We put the sandwich together by laying the mushrooms onto a soft baguette with lettuce, tomatoes, and a tangy remoulade.

Grilled Lemongrass- and Coriander-Marinated Tofu Vietnamese Sandwiches

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Roasted Beet Sandwiches With Ginger, Fennel, and Goat Cheese

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Spinach and Artichoke Grilled Cheese Sandwiches

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Mexican Fried Eggplant Sandwich (Vegan Tortas and Pambazos)

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Chicken 5-Ingredient Fried Chicken Sandwiches

They're not quite our ultimate fried chicken sandwiches, but these are still delicious and have the distinct advantage of needing only 5 ingredients (including the bread and pickles). The secret is self-rising flour, which puffs up nicely when it fries because it contains baking powder. The pickles do double duty—we use them as a garnish and brine the chicken in the juice.

The Best F&$king Grilled Chicken Sandwich Ever

Even when perfectly grilled, chicken breasts are a little boring. This sandwich is anything but boring, though, thanks to all sort of other ingredients: mayonnaise, crushed potato chips, jalapeño-avocado sauce, lettuce, and tomato. The result is a super satisfying sandwich packed with a range of flavors and textures.

Party-Sized Chicken Parmesan Sandwiches

Our ultimate chicken Parmesan is too hefty for just any old sandwich, so we serve it party-style on whole ciabatta loaves. The chicken itself is super tender, thanks to a Southern-style buttermilk brine, and it's coated in a flavorful mixture of fresh breadcrumbs and Parmesan cheese before being blanketed in red sauce and mozzarella.

Beef Steak Sandwiches With Roasted Tomatoes, Parmesan, and Radicchio

A good steak sandwich starts with a tender, properly cooked piece of beef, but it's the condiments that make it interesting. In this case that means roasted cherry tomato jam, a creamy-tart anchovy-spiked sauce, a bright radicchio salad, pickled red onion, and shaved Parmigiano-Reggiano.

Classic Reuben Sandwich (Corned Beef on Rye With Sauerkraut and Swiss)

It only takes a couple components to make a classic Reuben: rye bread, corned beef, sauerkraut, Swiss cheese, and Russian dressing. To assemble, we like to toast the bread and then warm up the beef and sauerkraut individually, cooking the finished sandwich just long enough to melt the cheese.

Classic Mayo-Dressed Tuna Salad Sandwiches

Our take on the tuna salad sandwich is made with diced onion and celery, parsley, mayo (store-bought is fine) and oil-packed tuna. We also mix in a couple finely minced anchovy fillets to up the savoriness. Because you're mixing it with mayo and other ingredients, don't spring for top-shelf tuna here.

Mayo-Free Mediterranean Tuna Salad Sandwiches

If you don't like mayo or just want a lighter tuna salad sandwich, this Mediterranean-inspired version is the way to go. We still use the tuna, anchovies, celery, and onion, but also throw in fennel, capers, and olives and dress it all with extra-virgin olive oil. Unlike with the mayo-dressed version, this recipe is where you want to break out the high-quality fish.

Sautéed Soft-Shell Crab Sandwiches With Pickled Vegetables, Cilantro, and Ginger-Chili Mayo

This sandwich draws inspiration from both Cantonese sautéed crabs and Vietnamese banh mi. The crabs are dredged in cornstarch before sautéing, which gives them a crisp crust and doesn't cover up their flavor. Ginger-chili mayo, quick-pickled carrots and cucumbers, fresh scallions, and cilantro finish it off.


15 Burgers to Drool Over For 4th Of July And Beyond

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An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

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40 tasty sandwich fillings and recipes

Jessica Dady April 14, 2021 8:39 pm

If you’re in need of some inspiration when it comes to what to put in your sandwich, we’ve got plenty of tasty, yet simple sandwich fillings to choose from.

We’ve rounded up our best sandwich fillings. Our fillings include cranberry and cheese toasties, salmon and scrambled egg bagels and BBQ chicken baguettes.

Our selection of delicious fillers varies from baguette fillings, open sandwiches, and wraps too. Most of these sandwiches would suit being served as part of a picnic spread, as a party food idea, or simply as a healthy lunch.

Making sandwich fillings from scratch is not only a healthier option than shop-bought sandwiches but can often save you money too.

Our quick and easy recipe for hummus and tomato wraps, which you can see being made in the video above, is one of our favourite sandwich fillings. It takes just 10 minutes of your time to make this mouth-watering combo of creamy hummus and sweet tomatoes.

For more of our hearty and delicious sandwich filling ideas see below…


Bifanas

Portuguese Pork Sandwiches

  • Quick Glance
  • (3)
  • 25 M
  • 2 H
  • Makes 4 sandwiches

Ingredients US Metric

  • 1 1/2 pounds thinly sliced pork top round, cutlets, or thin-sliced boneless pork chops, trimmed of fat
  • 1 1/2 cups white wine
  • 6 garlic cloves, chopped
  • 2 bay leaves, broken in half
  • 1 tablespoon white wine vinegar
  • 1 tablespoon sweet paprika
  • 2 teaspoons Diamond kosher salt (or 1 1/4 teaspoon Morton kosher salt)
  • 3 tablespoons lard
  • Papo secos or crusty rolls, to serve
  • Mustard and piri-piri sauce, for serving (optional)

Directions

Slip a slice of top round, a pork cutlet or pork chop into a zip-top bag or between two pieces of plastic wrap and pound it with a meat tenderizer or rolling pin until it’s very thin but not torn. Ideally, you want it to be the thickness of deli meat, less than 1/8 of an inch (3mm) thick. Repeat with the rest of the pork.

In a small bowl, stir together the wine, garlic, bay leaves, vinegar, paprika, and salt.

Add the pork slices to a shallow pan and pour the marinade over top. Stir the pork in the liquid, making sure the slices are pretty much submerged. Refrigerate the pan for 1 to 1 1/2 hours, stirring the meat several times.

Heat a large skillet over medium-high heat until very hot and add the lard. Fry the bifanas quickly until cooked through, about 1 minute per side. Add more lard if the pan threatens to dry out. Transfer the cooked bifanas to a plate.

Discard the bay leaves and pour the reserved marinade into the skillet and scrape up any stuck-on bits. Let the mixture boil until reduced by about 1/3, 4 to 6 minutes.

Add the bifanas back to the skillet, reduce the heat to low, and simmer to warm them through.

Slice the papo secos in half. Spoon some of the sauce over each half, pile with the pork, and, if desired, serve with the mustard and piri-piri sauce.


Croque Monsieur

If there is one thing I think you can count on with the French when it comes to cooking, it’s their knack for taking things up a notch in the grand pursuit of edible bliss. Usually – and quite rightly! – this involves the addition of (more) butter, (more) cream, (more) cheese or simply (more) flavour!

Take the humble grilled ham and cheese sandwich. While the rest of the world will slap a piece of ham and cheese between two bits of floppy bread and call it lunch, the French are dining on THIS:

Need further convincing? I submit the following!

Paris Mash – The world’s most ridiculously decadent mashed potato

Potato Dauphinoise – A simple potato bake, but hit with lashings of cream and cheese!

Beef Bourguignon – Arguably the king of all stews, packed with flavours of red wine, bacon and rich, lip-smacking beef stock!

French Onion Soup – Who else but the French would insist on standing around stirring onions at the stove for an hour to extract maximum possible flavour?

OK, so I share those thoughts in jest! The true origins of Croque Monsieur actually remain largely unknown. Tales range from French workers who left their lunch boxes too close to a hot radiator, to a Parisian bistro owner who had to improvise when he ran out of baguettes (hard to imagine in France!)

Whether borne of an accident or the mind of an ingenious French chef, we can all agree a world with Croque Monsieur in it is a happier place (though my butt may not agree!)


3. Balik ekmek

With the Black Sea on one side and the Sea of Marmara on the other, Istanbul is home to some incredible fish and seafood. One of the most popular snacks in the city is this sandwich, which combines fresh mackerel with a zingy, crunchy salad, pomegranate molasses and a sprinkle of chilli flakes. Helen Graves' version uses smoked mackerel for extra punch, but feel free to go with either – you won't be disappointed either way.


20 Delicious Finger Sandwiches Perfect For Afternoon Tea

Whip these sweet and savory sandwiches up for Mother's Day.

The only thing better than sipping on a glass of your favorite tea? Pairing it with a sweet or savory sandwich.

There's nothing better than a classic! These mini sandwiches, topped with ranch spread and cucumbers are no exception.

Enjoy your go-to sandwich in bite-sized form by serving tomato, mayonnaise, lettuce, and bacon between soft biscuits.

Satisfy your sweet tooth with this delicious and creative take on strawberry shortcake.

These sandwiches may be small in size, but thanks to sharp cheddar cheese, cayenne pepper, and horseradish, they're certainly big on flavor.

Garnish your toast with smoked salmon for an easy-to-make treat that will bring a rich touch to teatime.

Egg salad with chives and pepper receives a colorful makeover served on pink-swirled bread.

Bring some crunch to afternoon tea with toast stacked with tasty radishes.

This recipe starts with cheddar biscuits and ends with your party guests asking for seconds&mdasheven thirds!

If you're looking for something a little more filling to accompany afternoon tea, make these triple-decker sandwiches that are stuffed to the max with delicious layers of pastrami, swiss cheese, and sauerkraut.


French Ham Sandwich (Jambon-Beurre)

This French Ham Sandwich is the easiest sandwich you will ever make!

As in, I’m even a little embarrassed to call it a “recipe”. ?

But then again, every time I take a bite of one of these amazing sandwiches, my heart tells me: it’s so delicious that it gotta make it to the blog. So here it is!

All you will need to make these French Ham Sandwiches – or Jambon-Beurre, as they are called in French – is a baguette, good quality ham and European-style butter. Oh, and I added Gruyère cheese! Because, ya know, cheese is life and all! ? (I’m perfectly aware that some purists would crucify me if they could! If you’re one of them, please don’t. I’m just a cheese-loving girl who adds cheese to everything she can! ?)

I was also really tempted to add a smudge of Dijon mustard, but gave up, thinking it was best to keep it as close as possible to the real deal. If you’re a rebel, add the mustard. Or mayo. Or whatever you like, really! It is your sandwich after all!

As I’m sure you have noticed, I’m kinda having a “easy and simple” phase.

I mean, can you blame me? It’s 10 degrees outside. Also, we are apparently getting another blizzard (called Olympia) tomorrow. Seriously, who can get out of bed and do something productive when the winter gods are sending their fury upon us?

If you are one of those aliens people, please tell me the secrets. I feel like I’m failing at adulthood! Every morning, during winter, I wake up and think: “Oh God. I can’t adult today! Please don’t make me adult today!”

I blame my grandmother. When I was little she would tell me to skip school if it was raining. So it was only natural that I would grow up to be an adult that associates bad weather with being inside all day, under the covers, watching Netflix. And eating French ham sandwiches that take less than 5 minutes to make!

Since this is a recipe blog, I’ve included a recipe at the end of this post. Feel free to read it more as a formula than a recipe and adjust according to taste.

One thing I’ll say, though. This sandwich is really simple to make and completely relies on the quality of the ingredients. So make sure you buy a good baguette, excellent ham and a good brand of butter.

I sometimes bake my own baguette, but I understand that might defeat the purpose of an easy sandwich.

As for the ham, I use Oscar Mayer Selects Natural Applewood Smoked Ham because not only it tastes delicious but it has no artificial ingredients and is minimally processed.

Too good to be true? Not with Oscar Mayer Selects Natural. These peeps make the kind of stuff that you can trust and feed to your family. They also make amazing slow roasted turkey, applewood smoker turkey, rotisserie seasoned chicken and slow roasted roast beef. Sandwich making becomes even easier when you have such good ingredients available!

To learn more about Selects Natural and all the Oscar Mayer products, visit their website, Facebook page, Twitter and/or Tumblr account!

If you’ve never had European-style butter before, you might be thinking I’m silly to even suggest you use something other than what you already have at home. However, European butter is so much better than American butter. It is saltier, more flavorful and it has more fat. I use it whenever I want the butter to shine, like in this sandwich! (The name does include the word “beurre” – which means butter – after all!)

In short, this French Ham Sandwich is simplicity at its best. The sweet and creamy butter complements the salty ham perfectly. Add a crunchy baguette and I’m literally in heaven! ??


Watch the video: Smørrebrød - Pariser bøf - Paris Beef Open-faced sandwich (December 2021).