It's just the different attitude to Sandwiches in France vs America (notice the name of the restaurant you're eating at).
If France, bread is amazing. A baguette from a boulangerie is so tasty all by itself that all you need is a little bit of French butter (which is also incredible, compared to its English and US cousin) and ham, and you're good to go. Too much meat, and you'd overpower the flavor of the bread, which is the reason we're eating a sandwich in the first place.
Personally, I'm also a fan of the American philosophy, where a New York deli will use a a couple slices of bread as a convenient handle to wrap six pounds of (freshly roasted today in an oven at the shop) turkey, so that you don't get mayonnaise on your hands.
I think the disconnect comes from the fact that Pret a Manger's baguettes aren't really anything special. They're just the kinda tough to chew, bendy crusted thing that you get whenever you try to make one in England or the United States. So yeah, if that's all you're getting, coupled with some boring English butter and a slice of ham, I can sympathize with your disappointment.
But next time you're in Paris, be sure to grab a real baguette from a real boulangerie, along with some Paysan Breton butter and a little pack of ham from the quickie mart next door. You'll see what they're going for.
If France, bread is amazing. A baguette from a boulangerie is so tasty all by itself that all you need is a little bit of French butter (which is also incredible, compared to its English and US cousin) and ham, and you're good to go. Too much meat, and you'd overpower the flavor of the bread, which is the reason we're eating a sandwich in the first place.
Personally, I'm also a fan of the American philosophy, where a New York deli will use a a couple slices of bread as a convenient handle to wrap six pounds of (freshly roasted today in an oven at the shop) turkey, so that you don't get mayonnaise on your hands.
I think the disconnect comes from the fact that Pret a Manger's baguettes aren't really anything special. They're just the kinda tough to chew, bendy crusted thing that you get whenever you try to make one in England or the United States. So yeah, if that's all you're getting, coupled with some boring English butter and a slice of ham, I can sympathize with your disappointment.
But next time you're in Paris, be sure to grab a real baguette from a real boulangerie, along with some Paysan Breton butter and a little pack of ham from the quickie mart next door. You'll see what they're going for.