Classic French Baguette Sandwiches

 Here are the rules:

  1. Simple. Less is more.
  2. Always a fresh crunchy baguette.
  3. Always unsalted butter, never mayonnaise.
  4. Pâté, quality charcuterie (sliced when you buy), or French-syle ham (e.g., Jambon de Paris) which is cooked, not smoked or cured.
  5. Cornichon (Gherkin) often, but not always.
  6. Moutarde rarely, but sometimes.
  7. They aren’t for every day, or even necessarily every week.

Here’s the ones I’ve made over about the last six months.

PicMonkey Collage

Rather than do it all the time, do it sometimes and always make it excellent.

Since Covid killed my Cabo San Lucas vacation-rental business in 2021, this is my day job. I can't do it without you. Memberships are $10 monthly, $20 quarterly, or $65 annually. Two premium coffees per month. Every membership helps finance this work I do, and if you like what I do, please chip in. No grandiose pitches.


  1. Trevor on February 22, 2015 at 20:23

    Fuck yes. That is all.

  2. Jesrad on February 23, 2015 at 00:59

    “Always unsalted butter”

    Pure hérésie pour tout breton ou normand qui se respecte !

  3. Jane Karlsson on February 23, 2015 at 05:56

    You told us recently you were ‘basically done writing about what you ought eat’. So now we ought to eat white bread.

    You have Hashimoto’s and it really isn’t surprising. Autoimmune disease is likely caused at least in part by copper deficiency, which you have probably had for years like most Americans. White flour has had much of its copper removed as I am sure I don’t need to tell you.

    I think you must like having Hashimoto’s. Take your thyroid meds, stupid. Wooo knows. Hashimoto’s doesn’t have a cause, and if it did it certainly wouldn’t be copper deficiency. Thx Wooo.

    • John on February 23, 2015 at 07:07

      I wonder what it feels like as a blogger to become so influential that despite stating you’re not telling people what to do, people take your subsequent content as commands rather than iPhone pics of lunch.

    • LeonRover on February 23, 2015 at 13:45

      “So now WE ought to eat white bread. ”

      I infer you you mean that Rich’s INfrequent indulgence in brown crust is an order to US.

      Gosh, I’m surprised your is not MarxDottir. :))


    • LeonRover on February 23, 2015 at 13:48

      Gosh, I’m surprised your patronymic is not MarxDottir. :))


    • Richard Nikoley on February 26, 2015 at 17:42

      So Jane.

      Finally got curious enough to check your ref.

      I really don’t know what to say about Jane Plain, other than to extend my very best compliment: if she didn’t exist we’d have to invent her. I use that very sparingly and try to live in such a way someone says that about me someday. There’s plenty of normal people in the world. No invention required.

      She completely changed my attitude about her when she showed me some human concern, but I’m not a suck up. She is a helper at heart, but also too messed up for me to spend time separating dozens of elements.

      I do wish her well and I do check in, if not for anything other, I’d have to find something else over the top to watch.

  4. Cliff on February 23, 2015 at 08:01

    Sooooo technically you are still blogging about food….. #foodporn

  5. Geoff on February 23, 2015 at 15:11

    Nice. Ever mix it up Vietnamese-style with a bahn mi, Richard?

    • Richard Nikoley on February 23, 2015 at 15:43

      You know it, Geoff.

      Being here in Bay Area CA, Vietnamese sandwich shops have the best baguettes outside of the bakeries who know how to make a fucking baguette, and not the “french bread” abominations for pussy Americans—that don’t hurt their tender little soft palettes.

      Yea, over the years, all that stuff.

      Back in France, I liked to frequent many of the “colonial” restaurants (you know the list). My favorite was some island-inspired hole in wall and their kinda “creole” sausage, spicy sauce rice deal was one of my favorites.

    • Geoff on February 23, 2015 at 16:18

      For real. Back when I was in Boston I could get a decent bahn mi. Pate was always my go to. Fat, pickled veg crunch, and spicy peppers. Here in Virginia, forget it (unless you want to get uncomfortably close to the epicenter of our long national nightmare).

      You can tell a lot about a people by their take on bread.

  6. Douglas on February 24, 2015 at 08:21

    An old classic, tout à fait à propos: le zen dans l’art de la tartine. Je ne pouvais pas résister!

  7. Raynote on February 24, 2015 at 10:58

    Excellent! Your sandwiches look even “frenchier” than the French ones!
    In the 1st picture, is it “rillettes” that’s spread on the baguettes halves? or just pâté?
    By the way, I always keep both salted and unsalted butter in the kitchen, to suit my mood and the food I eat it with.
    Félicitations pour ces magnifiques sandwichs français!

    • Richard Nikoley on February 24, 2015 at 11:44


      That’s a pâté, but I do rillettes too, but typically for guests, with water crackers or something. Love it. There’s a brand here that’s made of duck and it’s like pudding to eat with a spoon.

  8. Jane Karlsson on February 25, 2015 at 03:29

    Hi Leon, good to see you. Sharp as ever, I see. Or … perhaps not. Can’t you come up with a better reason to eat white bread than ‘Jane is a bully’?

    That’s why Richard eats it. Wheat gives him the runs but he bravely soldiers on.

  9. James on February 26, 2015 at 12:41

    Baguette’s are awesome. Love it. Now if the US government would stop taking a folic acid shit in our wheat flour, we’ll be in good shape. There’s a new petition on to end it:

    • Gemma on February 27, 2015 at 00:23


      Oh so interesting.

      I didn’t know that your U.S. flour is fortified with the folic acid BY LAW!!!

      Free country, really?

    • sl on February 27, 2015 at 07:47


      Do you know of any food or supplement that helps to clear Folic Acid from our blood while leaving folate, 5-Mthyl, and the various other forms of Vitamin B-9 that the human body uses properly? I am one of those people who doesn’t convert folic acid to the necessary forms very well.

    • Gemma on February 27, 2015 at 12:51


      I would love to give you a simple answer but alas, at the moment I have none.
      I only know that exposure to “fake folate” aka folic acid is bad.
      Your age, sex, symptoms?

    • Sl on February 28, 2015 at 13:08

      Thanks, Gemma. I have some mild anxiety, am female 57. I had a methylation test that had many forms of folate being off but my folic acid was high normal which means to me it is not being converted to the necessary forms. As long as I watch my supplemental b intake I usually do ok. Thanks for responding.

    • Gemma on February 28, 2015 at 13:29


      Are you aware of You can surely get some dietary advice there.

      Obviously gut flora produces folates too, interestingly it is also synthetised by commensal yeasts.

      Not sure of the above mentioned forum mentions that, but stuff like home fermented veggies, homemade sourbread, homemade beer could be more beneficial (and introducing the beneficial species that would manufacture those B vitamines for you).

      Here Chris Kresser about folic acid vs. folate:

      White rice is fortified in the U.S. too.

    • sl on March 3, 2015 at 05:52

      Thanks, Gemma. I had missed the article by Chris Kresser. Unfortunately, as I was eating my cooked/cooled/reheated white rice it dawned on me that it was fortified too. Some article suggested rinsing the rice first and a significant amount of the folic acid will wash off?

  10. George on February 27, 2015 at 20:01

    So what you are saying is screw Wheat Belly and all other “diets”, low carbs and such?

  11. Jane Karlsson on February 28, 2015 at 02:52

    I can’t understand why Wooo doesn’t take thyroid meds herself. She says she doesn’t need them but she takes all kinds of other things she doesn’t need. If she has identified her problem correctly, thyroid hormones should fix it.

    Wooo has a serious difficulty in her attempts to explain human physiology. She believes in the Dawkins view of genes. The new genome research has disproved his ideas, but he has arranged things in such a way that anyone who says so can be accused of believing in doG. So Wooo is stuck.

    She had her genes analysed by 23andme and found she does not have the gene she thought she had, causing insulin hypersensitivity in her fat cells. So it’s back to the drawing board.

    Scientists are getting very worried about their failure to find the disease genes Dawkins predicted. There are dozens of ‘obesity genes’ but together they only explain a tiny fraction of the heritability. The answer almost certainly lies in highly repetitive DNA, which regulates gene expression and evolves much faster than genes do. Dawkins thought this DNA was junk.

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