Sandwiches: an English food perfected in France
Many French sandwiches are adaptations (or, as they might say, improvements) to sandwiches from other countries.
The sandwich itself was invented by (and named for) the British Earl of Sandwich in the eighteenth century, but it didn’t take long for this new dish to get the French treatment:
French sandwiches always begin with highest-quality freshly-baked baguettes (with one exception, which we’ll get to later). They may consist of meat, cheese, and/or vegetables between a sliced baguette, usually with no condiments other than butter. This simplicity allows you to taste the flavor of each ingredient. In France, baguettes often have fillings baked into their centers, ranging from fried potatoes to tuna, olives to eggs. These are also popular in many French-influenced cultures, such as Canada and Vietnam.
French sandwich is american!
What food could be more classically American than a grilled ham and cheese sandwich? (Other than apple pie…which of course also comes from France.) You might prefer the kind you grew up with – if you haven’t tried a croque-monsieur, the French version of this popular favorite. Slices of lean ham and Gruyere cheese are placed between two slices of crustless bread and fried in butter, then topped with a béchamel sauce. Its counterpart, the croque-madame, is also topped with a lightly-fried egg (which resembles a lady’s hat). The croque-monsieur is the only French sandwich which is not made on a baguette, though it’s absolutely worthy of the exception.
A classic French sandwich combines simplicity with elegance. Stop in at Maison Parisienne and find out for yourself!
Copyright: Molly Elliott