Classic French Baguette Sandwiches
Here are the rules: Simple. Less is more. Always a fresh crunchy baguette. Always unsalted butter, never mayonnaise. Pâté, quality charcuterie (sliced when you buy), or French-syle ham (e.g., Jambon de Paris) which is cooked, not smoked or cured. Cornichon (Gherkin) often, but not always. Moutarde rarely, but sometimes. They aren’t for every day, or even...
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