Casse-Croûte

History

The casse-croûte — literally 'break the crust' — is the traditional midday snack or light lunch of the French working class, eaten by farmers, builders and market workers since at least the 19th century. It is less a fixed recipe than a tradition: a length of baguette or country bread, a generous spread of coarse pâté de campagne, a smear of Dijon mustard, a few cornichons and whatever else is at hand. Unpretentious, sustaining and deeply French, it represents the honest, no-fuss side of French food culture.

Ingredients

• Crusty baguette or pain de campagne
• Coarse pâté de campagne
• Dijon mustard
• Cornichons, sliced
• Sliced ham (optional)
• Butter
• Salt and black pepper

How to Make

1. 1Cut a generous length of baguette or slice two thick pieces of country bread.
2. 2Spread one side generously with coarse pâté de campagne.
3. 3Spread the other side with a thin layer of Dijon mustard.
4. 4Layer with sliced cornichons and ham if using.
5. 5Season with a little salt and black pepper.
6. 6Close the sandwich, press firmly and eat immediately.

Known for it

• Caractère de Cochon42 Rue Charlot, 75003 Paris, France