These French sandwich recipes are sourced from Paris to Provence. Croque madame, croque monsieur, versions of pan bagnat with ...

How the ham sandwiches were made once people got home varied. Some would spread the bread simply with butter, add ham, and eat. Others swear by a smear of mustard or relish or the addition of cheese.

Hot sandwiches filled with gooey cheese, smoky ham and tart slices of green apple, paired with a hearty squash soup.

For each sandwich, add a generous layer of béchamel to an untoasted side of bread, then top with a layer of ham. Follow by adding more béchamel, some grated gruyère and a thin layer of mustard ...

Heat a frying pan over a medium heat. When hot, add butter then carefully add one sandwich and fry for three to five minutes.