THE RECIPE EVERYONE ASKS ME FOR

Greetings! Last week I shared with you a post called “How To Host A Beautiful Rehearsal Dinner”. One of the hors d’oeuvres that I prepared for that party was the recipe everyone asks me for:

Celia’s French Sandwich

CELIA'S FRENCH SANDWICH RECIPE | The Recipe Everyone Asks Me For | This is the best tasting and most loved appetizer recipe I have ever developed | www.AfterOrangeCounty.com

Honestly, if you’d like to become the hit of the next party you are invited to, make my French Sandwich. You’ll meet all kinds of new friends this way because everyone at the party will come up to you, give you accolades for your French Sandwich, and then will undoubtedly, ask you for the recipe. A that point, feel free to take all the credit, or, simply direct them to my blog:)

It’s a very easy recipe to make. This is all you’ll need:

CELIA'S FRENCH SANDWICH RECIPE | The Recipe Everyone Asks Me For | This is the best tasting and most loved appetizer recipe I have ever developed | www.AfterOrangeCounty.com

Start by thawing (according to package instructions) 2 sheets of prepared puff pastry, bringing them to room temperature.  My market carries Pepperidge Farm Puff Pastry Sheets in the freezer section. Each package contains 2 sheets of pastry, just the right amount for this recipe.

CELIA'S FRENCH SANDWICH RECIPE | The Recipe Everyone Asks Me For | Pepperidge Farm Puff Pastry | www.AfterOrangeCounty.com

Each sheet must be rolled out to fit a 12″ x 17″ sheet pan. To do that dust your work surface lightly with flour.

Unfold a single sheet of pastry, lay it over the floured surface and then lightly dust the pastry and your rolling pin with more flour. Take care not to use too much flour or it will dry out the pastry and give it a dull appearance.

Now, go preheat your oven to 400°F.

THE RECIPE EVERYONE ASKS ME FOR | Celia's French Sandwich | www.AfterOrangeCounty.com

Spray your sheet pan generously with cooking spray, then check to see that you have rolled the pastry out sufficiently to fit your pan, allowing a bit of excess as well.

THE RECIPE EVERYONE ASKS ME FOR | Celia's French Sandwich | www.AfterOrangeCounty.com

Next, set the pan aside and fold the dough over in half.

THE RECIPE EVERYONE ASKS ME FOR | Celia's French Sandwich | www.AfterOrangeCounty.com

Then, carefully slide the folded puff pastry onto 1/2 of your greased sheet pan,

THE RECIPE EVERYONE ASKS ME FOR | Celia's French Sandwich | www.AfterOrangeCounty.com

Unfold the pastry dough so that it covers the entire surface of the pan and allows the excess dough to drape over all 4 sides.

THE RECIPE EVERYONE ASKS ME FOR | Celia's French Sandwich | www.AfterOrangeCounty.com

Next you’ll need a jar of coarse ground mustard. I prefer and highly recommend, Grey Poupon Country Dijon. Whatever you do, please don’t use classic yellow mustard, it just won’t be the same.

CELIA'S FRENCH SANDWICH RECIPE | The Recipe Everyone Asks Me For | Gray Poupon Country Dijon Mustard | www.AfterOrangeCounty.com

Cover the bottom of the pastry dough with a thin layer of mustard. This will consume about 2/3rds of an 8 oz. jar of mustard.

THE RECIPE EVERYONE ASKS ME FOR | Celia's French Sandwich | www.AfterOrangeCounty.com

The next thing you’ll need is about a half pound of paper-thin sliced Genoa Salami. Purchase this in the Deli section of your supermarket and ask them to slice it as thin as possible without shredding it. Please don’t buy a prepackaged bag of salami, it too will just not be the same! That’s because TEXTURE is so important in food preparation. If your Genoa Salami is too thick it will be difficult to bite into this delectable appetizer, and a thicker salami will produce an altogether different texture, resulting in a different taste.

THE RECIPE EVERYONE ASKS ME FOR | Celia's French Sandwich | www.AfterOrangeCounty.com

However, I did recently discover that Costco sells this package of gourmet sliced meats. One of the 3 types of meat in the package is very thinly sliced Genoa Salami that does work well in my French Sandwich.

THE RECIPE EVERYONE ASKS ME FOR | Celia's French Sandwich | www.AfterOrangeCounty.com

Next, cover the entire surface of the pan with overlapping rows of salami.

THE RECIPE EVERYONE ASKS ME FOR | Celia's French Sandwich | www.AfterOrangeCounty.com

Now, grate 1 pound of Pepper Jack Cheese.

CELIA'S FRENCH SANDWICH RECIPE | The Recipe Everyone Asks Me For | This is the best tasting and most loved appetizer recipe I have ever developed | www.AfterOrangeCounty.com

and sprinkle it evenly over the salami.

THE RECIPE EVERYONE ASKS ME FOR | Celia's French Sandwich | www.AfterOrangeCounty.com

Roll out the second sheet of puff pastry dough just as you did the first, making sure it is slightly larger than the size of the pan. Fold it in half and carefully slide it over half of the pan, allowing the excess dough to drape over the sides.

THE RECIPE EVERYONE ASKS ME FOR | Celia's French Sandwich | www.AfterOrangeCounty.com

Unfold the dough so that it covers the entire surface of the pan.

THE RECIPE EVERYONE ASKS ME FOR | Celia's French Sandwich | www.AfterOrangeCounty.com

Using your fingers, roll the excess pastry dough up and over, and pinch it together along the inside edge of the pan.

THE RECIPE EVERYONE ASKS ME FOR | Celia's French Sandwich | www.AfterOrangeCounty.com

Using a fork, press down firmly on the edges to seal the 2 layers of pastry dough together. You want to insure that they do not separate and open during the baking process.

THE RECIPE EVERYONE ASKS ME FOR | Celia's French Sandwich | www.AfterOrangeCounty.com

Now, make yourself an egg wash. Do this by beating 1 egg and 1 tablespoon of water in a small bowl until incorporated. Using a pastry brush, lightly cover the pastry dough with a thin layer of egg wash. The egg wash will ensure that the pastry will brown nicely and have a lovely golden color when baked.

THE RECIPE EVERYONE ASKS ME FOR | Celia's French Sandwich | www.AfterOrangeCounty.com

Place the French Sandwich in the center rack of the oven, preheated to 400° F, and bake for about 20 minutes or until your French Sandwich is puffy and golden brown, the pastry fully cooked and the cheese nice and melty.

Using a long spatula, immediately transfer the fresh-out-of-the-oven French Sandwich onto a large cutting board that is at least as big as the French Sandwich. The cutting board will be your serving platter as well.

CELIA'S FRENCH SANDWICH RECIPE | The Recipe Everyone Asks Me For | This is the best tasting and most loved appetizer recipe I have ever developed | www.AfterOrangeCounty.com

With a very large and long cleaver/knife, cut the French Sandwich on the diagonal into small, bite-sized triangles.

CELIA'S FRENCH SANDWICH RECIPE | The Recipe Everyone Asks Me For | This is the best tasting and most loved appetizer recipe I have ever developed | www.AfterOrangeCounty.com

Serve hot to your very happy guests. I guarantee, there will be no leftovers!

CELIA'S FRENCH SANDWICH RECIPE | The Recipe Everyone Asks Me For | This is the best tasting and most loved appetizer recipe I have ever developed | www.AfterOrangeCounty.com

So there you have it: The Recipe Everyone Asks Me For

CELIA’S FRENCH SANDWICH

ENJOY!

CELIA'S FRENCH SANDWICH
 
Prep time
Cook time
Total time
 
This recipe is so delicious I guarantee you will not have any leftovers. Plus, you will be the shining star of the party and everyone will want the recipe.
Author:
Recipe type: Appetiser
Serves: 15-20
Ingredients
  • 1 Package Frozen Puff Pastry Dough (2 sheets)
  • 1- 8 oz. Jar Grey Poupon Country Style Mustard
  • ½ Lb Genoa Salami, Sliced Paper-Thin
  • 1 Lb. Pepper Jack Cheese, Grated
  • 1 Egg
Instructions
  1. Preheat oven to 400 degrees F.
  2. Spray a 12" x 17" sheet pan with cooking spray.
  3. Thaw 2 sheets puff pastry dough according to package instructions to room temperature.
  4. Roll out 2 sheets of puff pastry dough on a lightly floured surface to be slightly larger than the sheet pan.
  5. Lay 1 sheet of pastry onto the greased sheet pan, allowing the excess dough to drape over all 4 sides.
  6. Coat the entire bottom of the pastry dough with a thin layer of mustard (using about ⅔rds of jar).
  7. Layer the Genoa Salami in overlapping rows, completely covering the bottom of the pan.
  8. Sprinkle Pepper Jack Cheese evenly over the salami.
  9. Lay the second layer of pastry dough over the pan, allowing the excess dough to drape over the sides.
  10. Using your fingers, roll the two layers of excess dough up and in along the edge of the pan.
  11. Pinch the dough together.
  12. Using a fork, crimp the edges of the dough to form a tightly sealed crust.
  13. Crack the egg into a small bowl, add 1 T. water and beat with a fork to incorporate.
  14. Brush egg wash lightly over the top layer of pastry dough, including the edges.
  15. Bake in the center of the oven for about 20 minutes until puffy and golden brown.
  16. Using a large spatula, immediately slide onto a cutting board, large enough to fit the entire French Sandwich.
  17. Using a large knife, cut on the diagonal into bite sized pieces.
  18. Serve hot, using the cutting board as your serving platter.

This is my most popular recipe, getting 1.5 million views per month on Pinterest. I hope you like it!

Thanks for dropping in!  Do please leave a comment below.  I’d love to hear from you!

All opinions expressed in this post are my own. Unless otherwise credited, all photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission. This post contains an affiliate link.

Comments

  • klbunch

    This looks scrumptious. Years ago we ate at a restaurant in Orange called the Hobbit. You would begin the evening in the wine cellar with appetizers and there you would select any special wine you wanted with your meal. The appetizer that has stuck in my memory for years sound exactly like this. I’ve printed the recipe and plan to try it at our next dinner party. Thank you.
    Karen

  • Heather O’Brien

    Celia’s French Sandwich is definitely on par with the amazing appetizers at the Hobbit, one of my most favorite restaurants. I remember being served a Gloria Ferrer “champagne” with the appetizers and thinking that all parties should begin like that!!! It would be an excellent pairing with the French Sandwich!

  • Karen E.

    I would love to try this recipe for a cocktail party we are throwing next weekend. Is it possible to make up the sandwich a few hours in advance, leaving the egg wash until just before baking?

  • afterorangecounty

    Hi Karen. Yes, I think you could easily make this in advance, store it tightly covered in the fridge and then bake it off when you wish to serve it. It is best served hot. Leaving the egg wash until just before baking is also a good idea. Do let me know how yours turns out!

  • afterorangecounty

    Oh yes, serving it with French Champagne sounds simply devine!

  • Karen E.

    Thanks for taking the time to respond. I am going to do a trial run tonight and I will let you know how it turns out. 🙂

  • Vicki

    I made this for a soirée tonight. Everyone loved it and I had many requests for the recipe. I timed it so it came out of the oven about 5 minute before I left for the party. I cut it and covered it tightly with foil. It was served about 40 minutes later and it was still quite warm. It did take me longer than 20 minutes to prepare it. I struggled with getting the pastry rolled out so it was large enough. It was definitely worth the effort! You have inspired me to try the puff pastry with a mushroom/thyme mixture and gruyere cheese. Would love to know if you have tried that combination. Always look forward to receiving your blog!

  • Debbie S.

    I made this for our church’s “Evening in Paris” event and it happened just as you said. Everyone loved it and I had several requests for the recipe. Thanks for a showstopper recipe!

  • How fitting…an Evening in Paris. Very happy it was enjoyed!

  • Hi Vicki. I am sort of a purist when it comes to this recipe and have never changed it up. But, there is no reason not to and I love your idea of making it with mushrooms, thyme & gruyere. Do let me know if you try it and thanks for the great idea.

  • Caity

    Would any salami do? I’ve had a hard time finding the one you suggest in the recipe!

  • Hi Caity. Yes, I imagine any salami (sliced very thin) would do but I’m surprised you can’t find Genoa Salami. It is usually available in the service deli department of any supermarket. You usually won’t find it prepackaged. It is sold by the pound where the deli meats are sliced to order. Hope that helps.

  • Kate Lake

    Could I serve this cold please?

  • Hi Kate, no I would definitely not serve this cold. It would be like eating a cold grilled cheese sandwich. Try to serve it hot out of the oven, but as it sits for people to eat, it still tastes good at room temperature.

  • Kathy D

    I made this yesterday and it was a big hit! You were right – not one crumb left! I made it about 6 hours ahead of time. Added the egg wash right before I baked it. Served it right out of the oven – yummy!

  • See, I told you so! This recipe is fantastic. So glad you and you guests enjoyed it.

  • Jan

    This looks delicious. We will be making it soon. Your photos and instructions are really good. Thank you!

  • Thank you Jan. I hope you enjoy it!

  • LoQuePasaEs

    This looks like a hit! I’m not a fan of pepperjack cheese. Do you suggest another type of cheese? Swiss? Provolone?

  • Yes, I think you can get creative with this recipe. Instead of the salami you could use very thinly sliced ham with swiss cheese. Maybe prosciutto with provolone cheese. I am a purest with this recipe because I love it just as it is so I cannot say that I have tried it in any other combination. But I say go for it! Do let me know how it turns out.

  • Nina

    Thank you Celia, I know I’ll be making this! Do you think it could also be adapted to make a Monte Cristo type sandwich? Boy would I love that! Thanks in advance for a great recipe! Nina 🙂

  • Hi Nina, funny you should ask about a Monto Cristo type French Sandwich. That’s because I recently made myself a note to try making it with ham and either Emmental or Gruyère cheese. I thought of this because I recently made Chicken Cordon Bleu, a similar dish to a Monte Cristo and I thought the ingredients would lend itself to this recipe also. Go for it and let me know how it turns out.

  • Stephanie

    I appreciate how detailed your instructions are presented. No guessing about anything!

  • Thank you Stephanie!

  • Mimi

    Thanks so much for this recipe. I made it for a potluck and it was super easy and looked great.

  • katy

    Can I make this a day ahead of time, refrigerate it and cook it the next day?

  • I’m so happy to hear that!

  • Yes, I think you could easily make this in advance, store it tightly covered in the fridge and then bake it off when you wish to serve it. It is best served hot. Leaving the egg wash until just before baking is also a good idea. Do let me know how yours turns out!

  • Kim

    I made it, it was beautiful, but WAY TOO salty? I followed the recipe very closely.

  • Hi Kim, well I’m completely perplexed because the recipe does not call for salt. Perhaps the salami or the cheese you purchased had a lot of salt in it, that can be the only explanation. If you are sensitive to salt try buying low salt cheese and salami next time.

  • Distilled1

    I wonder how you get the puff pastry rolled so large I have the biggest issue with this part .. But LOVE it and its fun to make I have done it with ham with Beef like a Chicago beef sand and hot gardinier YUM!

  • Hi there. Rolling the pastry does take a little time and patience. Lightly flour your board and use a lightly floured rolling pin. Roll horizontally, then vertically, changing the direction frequently as you roll. Are you using Pepperidge Farm Brand Pastry? If not it is possible that your brand of pastry dough starts off smaller. Happy to hear you LOVE it and glad it tastes equally as good with different fillings.

  • Distilled1

    yes I am I figure I have not enough patience 🙂 but I just pulled one out for a “book” club (wine) LOL and it looks fab!

  • Funny, we call our Book Club The Well “Red” Book Club, as what goes better with a book than red wine and my French Sandwich;)!

  • Hi Jamie. Sorry but this recipe will not be good served cold. Warm it’s OK, cold, no good. Maybe you could plug in a warming plate to serve it on? Good luck.

  • vvab

    I’ve been making this recipe for over 35 years – it is a standard at a wonderful restaurant in Orange County called “The Hobbit”. I’ve been doing it with regular dijon or honey dijon mustard and dry salami instead of the genoa which can be very garlicky and salty. It’s always a hit. Also, i don’t bother shredding the cheese; i just get thinly sliced pepper jack and lay it out without overlapping. Easy and really impressive.