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Sausage and Cornichon Ficelle Sandwiches

This flavorful combination of sausage and cornichons are perfect for a picnic, and a crusty sandwich bread like ficelle won't get soggy during transport.

  • Yield: Makes 5

Source: Martha Stewart Weddings, Summer 2006


  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 ficelle (about 22 inches long), halved horizontally, keeping 1 edge intact
  • 5 ounces dried sausage, cut on the diagonal into very thin slices
  • 10 cornichons, thinly sliced lengthwise


  1. Spread butter on cut sides of bread. Lay sausage slices on bottom half of bread, overlapping slightly. Top with cornichons.
  2. Cut the sandwich on the diagonal into 4-inch pieces; discard ends. Wrap each sandwich in parchment paper.

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