Meet the most delicious and versatile baguette sandwich out there. It’s the ultimate Parisian-style lunch, layering Dijon mustard, Comté cheese, arugula, and cured meats on a homemade baguette. Keep the recipe as-is or change up the toppings however you like.
I’ve been eating sandwiches since I was a kid. My taste buds may have changed as I’ve grown up, but sandwiching meat, cheese, and veggies in between bread remains one of my favorite lunches. If you love sandwiches as much as I do, then you should definitely make my Croque Monsieur and my Classic Reuben Sandwich.
Baguette Sandwiches
A baguette sandwich is a lunch or light dinner that piles a mix of condiments, leafy greens, sliced meats, and cheeses on a halved baguette. The best thing about this sandwich is that you have complete control over what goes in it. I went for a French-inspired theme, using Dijon mustard, Comté cheese, arugula, and two types of cured meats.
That first crunch through the golden crust is like heaven: the tangy Dijon, creamy cheese, peppery greens, and salty meats exploding on your taste buds. But the real star here is the bread. My Classic French Baguettes make this sandwich. After all, there’s nothing better than freshly baked bread!
So now that we know the bread is the most important part of this sandwich, the toppings are up to you. Stick with the toppings in the recipe or switch things up with your favorite meats and cheeses, whatever you have in the fridge, or use one of the flavor variations I’ve given you below. Any variety of meats, cheeses, sauces, and veggies goes here.
Ingredients and Substitutions
Keep in mind that all of these sandwich toppings can be swapped for whatever you like or have on hand. Here’s what I used:
- Baguettes, Homemade Classic French Baguettes are perfect here. Or, if you don’t want to bake your own, use high-quality baguettes from a bakery instead.
- Dijon Mustard spread over the bread to start. If mustard isn’t your thing, use basil pesto, mayonnaise, ranch dressing, butter, or homemade Dijonnaise instead.
- Cheese – I like to use shredded Comté cheese, but sliced provolone, mozzarella, Swiss, Gruyère, Boursin, goat cheese, brie, Camembert, and Parmigiano Reggiano would also work.
- Arugula has a peppery bite that brings this sandwich to life. If you don’t like arugula, use chopped romaine, iceberg lettuce, a spring mix, or spinach as a substitute.
- Meat – I used cured meats on this sandwich instead of traditional deli meats. Sliced salami and prosciutto were my pick, but sliced ham or bacon would also be good.
Flavor Variations
I’ve experimented with endless baguette sandwich toppings and flavor variations, and these just happen to be my favorites:
- Caprese sandwich, add thick slices of tomatoes, chunks of mozzarella, fresh basil leaves, and a drizzle of balsamic reduction.
- Chopped Italian sandwich – Layer my Parmigiano Reggiano-dusted Italian Salad over the cured meats and cheese on the sandwich.
- Roasted vegetable sandwich for a vegetarian spin. Spread a thick layer of pesto on the bread, then add thin slices of roasted zucchini, red peppers, red onions, and eggplant.
- Jambon Beurre is a classic French sandwich that piles thinly sliced ham or prosciutto cotto and lots of unsalted butter on the baguette.
- Banh Mi – I love this Vietnamese sandwich. Everything, from the mayo to the pickled veggies to the sliced meats to the liver spread, is so refreshing and flavorful.
How to Make Baguette Sandwiches
Spread: Start by spreading the mustard on the bottom of the baguettes.
Add toppings: Next, layer the cheese, arugula, salami, and prosciutto over the mustard.
Finish and serve: Place the top of the baguette over the toppings, then slice the baguette in half before serving.
Chef Tip + Notes
The key to any great sandwich is fresh bread. If you’re not making your own baguettes, I recommend buying and using your bread within 1 to 2 days. Nothing quite ruins a sandwich like stale bread that’s impossible to rip apart and chew.
- Toasted vs. untoasted: I didn’t bother toasting the baguettes because I love their soft bite. If you prefer crunchy toasted bread, place the halved baguettes cut-side-down on a baking sheet and lightly toast them in a 300ºF oven for about 10 minutes or until golden.
- Layer strategically: I always spread the Dijon (or whichever condiment I’m using) over the bread first, then I’ll add the shredded cheese. This is like a moisture barrier that prevents the greens and salty meats from making the bread soggy.
- Try the “v cut”: When my baguettes aren’t quite as soft as I like, I’ll cut a “v” in the top and fill the “pocket” with all my toppings. This makes the sandwich much easier to eat.
- More topping ideas: You can also add sliced cucumbers, avocado, pickled red onions, fig jam, soft green herbs, shredded chicken, hard-boiled eggs, or anything else you like on this sandwich.
Serving Suggestions
The first time I made this sandwich, I couldn’t stop eating it. For five days straight, I sliced a soft baguette in half and piled on all the toppings I could find. It was the best lunch that I would either serve alone or with a lightly dressed arugula salad on the side.
If I’m going for a more satisfying meal, I’ll roast up some potato wedges or have a bowl of tomato soup ready to go. Even a handful of potato chips and a pickle is great with this sandwich.
Make-Ahead and Storage
Make-Ahead: When I don’t demolish this sandwich ASAP, I’ll wrap it up in a layer of parchment paper, move it to the fridge, and eat it for lunch the next day.
How to Store: Wrap up the assembled sandwiches in plastic or parchment paper and keep them in the fridge. Remember that the bread will start to dry out the longer it’s refrigerated, so try to eat the sandwiches within 1 or 2 days. They do not freeze well.
More Sandwich Recipes
- Nashville Hot Chicken Sandwich
- Fried Green Tomato Sandwich
- Meatball Sub Sandwich
- Ham and Cheese Sliders
- Monte Cristo Sandwich
Baguette Sandwich Recipe
Ingredients
- 2 baguettes, warm and sliced in half width-wise
- 4 tablespoons Dijon mustard
- 1 cup shredded comte cheese
- 2 cups packed arugula
- 2 ounces thinly sliced salami
- 2 ounces thinly sliced prosciutto or any ham
Instructions
- Spread the mustard on the bottom of the baguettes.
- Top off with cheese, arugula, salami, and prosciutto.
- Place the top of the baguette overtop, slice the sandwich in half, and serve.
Baguette Sandwich Recipe