Baptiste Jaurrey is, before being one of the coolest chefs in Paris and a street-food specialist, a good friend — and when he saw our Pimp My Dwitch series, he showed up at my kitchen loaded with ingredients and said: “I’m making you the sandwich from my childhood, the one my Italian grandmother used to make me: Frittata e Guanciale!”
Find Baptiste every Thursday, Friday, and Saturday, in residence at L’Espace St Michel cinema in Paris. He’s the one running the street-food stand! He also caters all kinds of events through his company Fresq!
To start, here’s what you’ll need:
- Olive oil
- Cherry tomatoes
- Country baguette
- Thinly sliced guanciale – 20 slices
- Fresh basil – a handful of stems
- 12 eggsFresh garlic – 3 or 4 cloves
- Coarse salt / Pepper
Cut your tomatoes in half lengthwise. Set them aside in a mixing bowl.
Peel, slice, and crush your FRESH garlic cloves. Add them to the tomatoes, drizzle generously with GOOD olive oil, and season with coarse salt!
Roughly chop the basil. Toss it with the tomatoes and garlic in your mixing bowl. Mix well. Let it rest.
Cut your bread in half, then slice it lengthwise, drizzle olive oil on the crumb side and place it in the oven crumb side up, on parchment paper, at 250°F for 8 minutes.
Crack your eggs into a mixing bowl, add salt, and be generous with the pepper. DON’T OVER-BEAT THEM!
Heat your pan with a little oil — not too hot — add your eggs and stir gently with a spatula. You’re not making an omelette! Once it’s set, take it off the heat!
Rub garlic on your bread, spread the tomatoes and basil on one side, then lay your eggs on top (divide evenly across all your sandwiches, you little glutton!).
Top with your guanciale slices, add a crack of pepper… and that’s it!
Wrap it up in parchment paper, head down to the waterside, and get ready to lick your fingers clean — you can thank us later!
Thanks Baptiste!
Since we’ve got plenty of chef friends, we’re hoping they’ll share their own sandwich ideas for a day out fishing!