Il est midi à Paris. It’s a sunny day around noon in Paris, busy Parisians go for a quick lunch. They mix in a hurry with hungry tourists trying to get a seat in the sidewalk busting cafes of the city. So like in many cities in the world, working impatient Parisians, hurry and grab a Parisien with a drink and walk to the parks or through the boulevards seeking shade and a bench to seat and enjoy comfortably their lunch.
Benches in Paris are a must… everybody has its own preferred, may be several depending where you are in the city. Sometimes there is a rush as only one or two people will seat, spreading suitcases, umbrellas, yes even if it sunny Parisian weather can be temperamental..
and when in Paris, we all sit and do what we like the best.. we watch people passing by!
The real parisien or jambon beurre sandwich, is just a fresh daily baked crusty baguette, smeared with butter on both sides, layered with 2 to 3 slices of Jambon de Paris (cooked ham), small slices of cornichons (French pickles), served cold to go, or with french fries on a plate.
One of my preferred restaurants, Coquette, in Raleigh Nc, gave me the idea of the recipe below, a warmer sandwich, so here it is..
Ingredients: Serves 2
- 1 fresh baked French baguette,
- 5 to 6 slices Black Forrest ham, shaved thin
- 4 to 6 thin slices of Brie
- 4 teaspoons red onion compote.
- few fresh lettuce or arugula leaves
- Red Onions compote
- 2 medium red onions thinly sliced or diced
- 1 teaspon sugar
- 2 tablespoons balsamic vinegar
- 1/2 cup water
- 2 pinches salt
- Heat oven at 300F.
- The red onions compote: In a medium saucepan add 1/2 cup water, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer.for at least 1/2 hour to 40 minutes , When the mixture has thickened add balsamic vinegar, simmer for 3 minutes more. Reserve in a bowl and let it cool.
- 10 minutes before serving, place baguette in oven, loosely wrapped in foil for 2 minutes
- Over a cutting board, slice baguette , and open both sides.
- Spread well the onion relish on both sides, add lettuce or arugula leaves, then top with shaved black forrest ham, and with brie. Close, wrap in foil again, place into the oven till bread is lukewarm and brie starts to melt.Then slice sandwich in 4 equal parts.
- Serve with hot and crunchy fresh Fries!!!
C’est tres bon mes amis… et PARIS c’ est toujours Paris!!!