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Sandwich in French is Sandwich » digest LA
Giant Sandwich

Michelle & the giant sandwich

I just don’t understand why sandwiches in the US have to be so mediocre. Sure, hoagies in Philly are delicious. And there are the occasional standouts like the steak sandwich from Mooncake foods in NY, but no one in the US can make a sandwich the way the French can. While I work on the wall here in Cannes, I have been eating a lot of sandwiches. The giant sandwich above is basically a Salad Nicoise in a sandwich. I think it was called Pan Bagnat and I got it from a kiosk outside for a few euro. Most days I get my lunch from a shop called Paul. Paul is a sandwich chain through all of Europe that even has locations in Florida. Florida! I need these sandwiches shops in NY and LA stat.

Pavot Jambon cru

Pavot Jambon cru from Paul

The sandwiches from Paul are just beautiful fresh bread (I like the ones with poppy seeds), a few thin slices of high quality meat, butter, lettuce and tomato. My favorite is the Pavot Jambon cru.

I remember the first time I had a sandwich from Paul was in the Edinburgh airport getting on a flight to NY. I grabbed a sandwich that was just some baguette and prosciutto and got on my flight. I took the first bite and actually turned to the stranger next to me on the flight and said, “this is amazing!” So tell me, what an we do to bring Paul to Los Angeles? And I don’t want some watered down version of Paul. We need to make sure it is only staffed by French people to get the atmosphere just right. In the meantime, I am filling overtime on sandwiches.

  • Evan

    In LA, Pavot Jambon cru would come with avocado. Not that there is anything wrong with that.

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