ReceptnaptárSandwich au saucisson sec et cornichons (dry sausage sandwich with gherkins)
The saucisson sec sandwich is a simple classic of French picnics and bistros: crusty baguette, good butter, thinly sliced dry sausage and sour gherkins. There is nothing in it to hide behind — the quality of the ingredients is everything.
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Ingredients
Method
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- Split the baguette lengthways and spread it with butter.
- Layer on the sausage slices.
- Serve with gherkins.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use a fresh, crusty baguette and let the butter soften at room temperature so that it spreads easily.
- Slice the sausage thinly and peel off the casing, because it is chewy.
- The butter insulates the bread from moisture: spread it over the whole surface so the bread does not get soggy.
- Pack the gherkins separately if you take it with you — assemble the sandwich only when serving.
Frequently asked questions
What can replace saucisson sec?
Good-quality dry sausage or salami; French saucisson sec is milder and less spicy.
Can it be made ahead?
At most 2-3 hours in advance; the butter layer protects the bread, but after longer standing it softens.
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