Throughout his Paris Diary, Crowley tells us of eating sandwiches, but never what sort. Either he assumes we already know, or perhaps it doesn’t matter. In any case, there are many possibilities, all quite appetizing.
The Baguette Diet says: “Sandwich jambon beurre: the classic ‘Parisien’ sandwich is just baguette, ham, and butter. Of course, plenty of different sandwiches exist, but the sandwich must be made with fresh baguette!”
Food Republic tells us: “A French cheese sandwich is this: fresh baguette, thick schmear of butter (French: étale –good word to know), thick slices of gooey, aged, unpasteurized, moldy or otherwise incredibly flavorful cheese (they don’t do thin cheese slices for any reason) and a little arugula, possibly some Dijon or a few cornichons [small French pickles], fin.”
You can also read about Baguettes and Jambon Sandwiches in Paris.
Food by Country gives us the delicious sandwich recipe below.
Croque-Monsieur (Ham and Cheese Sandwich)
- 1 loaf (12 slices) of sandwich bread
- 8 slices of ham
- 8 slices of Swiss cheese
- Swiss cheese, grated
- 1 cup milk
- 1 tbs butter
- 2 tbs flour
- Salt and pepper
- Preheat oven to 400°F.
- Place a slice of ham and a slice of cheese between two pieces of bread; repeat this step on the same sandwich to make a triple-decker sandwich.
- Repeat to make 4 sandwiches in all. Arrange the sandwiches in a baking dish.
- Make the béchamel: Combine the flour, milk, butter, salt, and pepper in a saucepan. Heat over low heat, stirring constantly with a wire whisk, until the flour has completely dissolved.
- Pour the béchamel (white sauce) mixture over the sandwiches and top with the grated Swiss cheese.
- Bake for 15 minutes, or until the cheese is melted and crusty.
- Serve on 4 plates. Cut sandwiches into halves or quarters.