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