Le Parisien Recipe

Name: La Parisienne French Bakerys Le Parisien Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 unit fresh baguette; 2 tbs unsalted butter, softened; 1 tsp prepared mustard (Dijon or smooth French); 2 cups butter lettuce leaves or mixed tender salad greens; 4 oz thinly sliced Jambon de Paris or cooked French ham; 3 oz Gruyère cheese, thinly sliced; 4 pieces cornichons (small French pickles), sliced lengthwise; 1 tsp freshly ground black pepper; 0.25 tsp sea salt or flaky salt; 1 tsp unsalted butter for toasting (optional); 1 tsp fresh parsley or chives, finely chopped (optional)

Inspired by La Parisienne French Bakery

Time15m

Serves2

Fresh baguette filled with butter, salad, gruyère, french ham and cornichons.

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Ingredients

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Sandwich components

1 unit fresh baguette

2 tbs unsalted butter, softened

1 tsp prepared mustard (Dijon or smooth French)

2 cups butter lettuce leaves or mixed tender salad greens

4 oz thinly sliced Jambon de Paris or cooked French ham

3 oz Gruyère cheese, thinly sliced

4 pieces cornichons (small French pickles), sliced lengthwise

1 tsp freshly ground black pepper

1/4 tsp sea salt or flaky salt

Optional finishing

1 tsp unsalted butter for toasting (optional)

1 tsp fresh parsley or chives, finely chopped (optional)

Method

Prepare bread and spread

Split and butter

Lay the baguette on a cutting board and using a serrated knife, slice lengthwise through the top third of the loaf so it opens like a book but the bottom remains connected. Remove any excess crumb if desired. Spread the softened butter evenly over the cut interior of both halves (about 1 tablespoon total). If using mustard, mix the Dijon into the remaining 1 tablespoon of butter or spread the mustard thinly over one half of the bread for a gentle tang.

Assemble sandwich

Layer greens

Evenly distribute the butter lettuce or salad greens across the bottom half of the baguette so they form a light bed for the ham and cheese. Sprinkle the greens with a pinch of sea salt (about 1/8 tsp) and lightly crack the black pepper over them.

Add ham and cheese

Fold or slightly overlap the thin slices of French ham over the greens so they cover the length of the baguette (about 4 oz). Lay the thinly sliced Gruyère on top of the ham in an even layer (about 3 oz). If you prefer the cheese slightly warmed, place the assembled open sandwich under a broiler or in a 350°F/175°C oven for 2–3 minutes until the cheese softens (optional).

Place cornichons

Arrange the sliced cornichons along the length of the sandwich on top of the cheese or slightly tucked beside the ham so their tangy crunch is distributed evenly (about 4 small cornichons).

Finish and serve

Close the baguette by bringing the top half down and press gently to compact the fillings. If you like a lightly toasted exterior, butter the outside lightly with the optional 1 teaspoon butter and grill the whole sandwich in a panini press or skillet for 1–2 minutes per side until golden brown.

Using a sharp serrated knife, cut the sandwich into 2–3 portions depending on appetite. Sprinkle the optional chopped parsley or chives over the cut surfaces for a fresh look. Serve immediately.