Ficelle is a type of thin sandwich named for a thin baguette-style bread of the same name. (Ficelle means “string” in French if your guests ask.) If you can think of the combination, you can put on a ficelle, but the key to a good ficelle is not going overboard on sandwich filling since the bread is thinner. You want to pick just a few things and use the ingredients sparingly.

What’s great about these sandwiches is that you can mix and match a bunch of different types and then slice them in to smaller portions, giving everyone a chance to sample a variety a different flavors.

Some suggestions:

Goat cheese, oven roasted sliced figs, honey: Slice fresh figs and bake them at 325º until soft. (About 8-10 minutes should due.) Spread goat cheese on the bottom of sliced ficelle, top with figs and honey. You can even give them a shot of cracked pepper if you really want to make them pop.

Prosciutto, arugula, shaved parmesan: Because the prosciutto is really going to standout, be sure to spend the extra couple of bucks on the nicer prosciutto in the deli case that is freshly sliced instead of the prepacked stuff at the back of the store. Layer with shaved parmesan (use your vegetable peeler for a nice thin slice) and a few pieces of arugula.

Country ham, Camembert, sliced cornichons, stone ground mustard: Probably one of my favorite ficelles to make. A fancy ham and cheese sandwich with tiny pickles, three ingredients that always go well with beer.

Diced heirloom tomatoes, mozzarella, basil, garlic, olive oil, salt and pepper: Your basic bruschetta mix makes for a great ficelle.

Goat cheese and sun dried tomatoes: So easy and yet so delicious. Tangy cheese with bright, sweet tomatoes.