Rosette and cornichons sandwich

One of the sandwiches at my local boulangerie, Barioz, is spotted in so many boulangeries around France.

Recipe created thanks to Sandwich recipe bundle patron

For 1 person

1/3 of a baguette (naturally leavened is my preferred)
a generous amount of butter (I love to use demi-sel, which contains salt)
4–5 thin slices of rosette or salami
a few pickled cucumbers (cornichons)*


Cut the baguette in half. Spread generously with butter or cut thin slices of cold butter (I love to do this) and place on top of each side. Top the bottom layer with salami, then cornichons, and serve.

* In France, cornichons are very vinegary and pungent, which is fine when I eat pâté en croûte or other meaty dishes. However, otherwise, I prefer the ones they call mallosol (low-salted), which are the ones I grew up with. These have less vinegar and don't make one's eyes pop out after every bite.