Baguette with Salami and Pickles
Ingredients:
- Small baguette or half a large baguette
- Sliced salami (80-100 g)
- Cornichons or pickled cucumbers (4-6)
- Butter or Dijon mustard
- Salad leaves, optional
- Black pepper, optional
Method:
Baguette with salami and pickles
This is a very simple sandwich, but a very satisfying one: crusty bread, good salami, sharp pickles, and just enough butter or mustard to bring everything together. It is the kind of sandwich that works for a quick lunch, a picnic, or with a very cold beer.
Prepare the bread
Cut the baguette lengthways, but try not to separate the two halves completely if you want the sandwich to hold together well. If the bread is very fresh and crusty, use it as it is. If it has gone a little soft, warm it in the oven for a few minutes so the crust becomes crisp again.
Butter, mustard and salami
Spread a thin layer of butter on one side of the baguette, or Dijon mustard if you prefer a sharper flavour. You can also use both: butter gives richness, mustard gives bite. Lay the salami generously inside the bread, folding the slices slightly rather than leaving them completely flat, so the sandwich has more texture.
Add the pickles
Slice the pickles lengthways and place them over the salami. Their acidity is important because it cuts through the fat of the salami and makes the sandwich fresher. Add a few salad leaves if you like, then finish with a little black pepper.
Serving
Close the baguette, press gently, and cut in half. Serve immediately, ideally with crisps, olives, or a very cold beer.