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Pissaladière baguette

Updated: Apr 8

Pissaladière is the French answer to pizza. These beauties are from the Provence region of France and are one of the common snacks or light meals in the region with limitless combinations of toppings. Traditionally, a very thin special dough is made for the base of the pissaladière, but today, a lot of folks use a good baguette for ease, as I have done.

This recipe is one of the classics. The salty anchovies add the basis of the flavour and the vegetables slowly roast in the oven for the perfect bite. I like to use Gruyère cheese for its stronger flavour, but mozzarella is a good milder substitute. The sandwich was lovely and light. Please do not load the sandwich with heavy mayo or gobs of cheese. The fishy taste is mild, and the roasted vegetables add tonnes of flavour. This is my lunch again today.

Essential Pepin has been a heavy tome in this celebrity chef's work over the decades. The book is loaded with recipes from this simple dish to complex classics. For those who like and want to get into French cuisine, this is a lovely starter book, one that is essential for any kitchen.

For more recipes from this cookbook, click here.


French baguettes or rolls halved longitudinally

2-4 anchovies in oil

4 tablespoons butter

5-6 garlic cloves, thinly sliced

2 white onions, thinly sliced

20 cherry tomatoes, or tomatoes, thinly sliced

Gruyère or mozzarella cheese


Salt, to taste

Mix the anchovies and butter making sure the anchovies completely melt into the butter. Smear a thin layer of the butter mix on the tip and bottom of the baguette.

Top with slices of garlic, onion, tomato and a generous grating of the cheese. Add the tomatoes and cheese at the last moment, the tomatoes tend to give out liquids and make the bread soggy.

Set the oven to broil mode.

Broil the sandwiches for 8-12 minutes till the cheese has melted and the tomatoes are soft. Serve hot.

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