One of my favorite lunches while living in Paris was the simple baguette sandwich that any corner bakery carried. Unlike overstuffed American sandwiches, these usually only had butter and thin layers of ham and cheese. The baguette holding it all together was the key here — it had to be fresh, with a crispy outside and fluffy interior. Here's my latest version; it that can be eaten for either breakfast or lunch!
This baguette sandwich is a fun little twist on egg salad. I slather on a creamy spread made of equal parts mayonnaise and basil pesto, then shingle hard-boiled egg slices right on top. If you haven't quite mastered boiling eggs, now's the time to practice so you get firm whites and perfectly cooked yolks.
The beauty of hard-boiled eggs is that they're portable and packed full of filling protein, and can be made up to a few days ahead. If you bring the cooked eggs and mayo-pesto mixture to work with you, all you have to do is pick up a fresh baguette at lunchtime and you're all set! This sandwich also makes for a breakfast that's worth waking up to.
Pesto and Egg Baguette Sandwich
Makes 1 sandwich
1 (6-inch) piece of French baguette
1 tablespoon pesto
1 tablespoon mayonnaise
1 hard-boiled large egg
Red pepper flakes (optional)
Using a serrated knife, split the baguette in half lengthwise. Toast the baguette if desired (recommended if the baguette isn't fresh).
Mix the pesto and mayonnaise together in a small bowl and spread onto both cut sides of the baguette. Slice the egg crosswise into 1/4-inch pieces, then lay the slices on the bottom half of the baguette, overlapping them slightly. Sprinkle with the red pepper flakes, if using. Top with the other half of the baguette and serve.