Sandwich Houmous
Hummus sandwich; Middle Eastern influence.
Andrew Lekashman
Sandwich Hareng-Pommes de Terre
Herring with potatoes on bread.
Sandwich Grenier Médocain
A pressed coil of seasoned pork stomach, poached in garlicky broth and never smoked, sliced cold into pale marbled rounds: the grenier médocain is the Médoc's own charcuterie, eaten in wine country.
Sandwich Grec
French 'Greek' sandwich; kebab meat, fries, sauce.
Sandwich Gougères
Gougère (cheese puff) split and filled; Burgundian cheese pastry.
Sandwich Gésiers Confits
Duck gizzards, the tough grinding muscle, turned by confit into a firm sliceable charcuterie and laid in crusted bread, the salade landaise garnish given the lead.
Sandwich Gendarme
The Alsace and Vosges pack lunch: a pressed-flat smoked dried sausage sliced thin onto buttered bread, a 17th-century Swiss-Tyrolean cure on a French baguette.
Sandwich Garbure
Garbure soup elements (ham, cabbage, duck) as sandwich.
Sandwich Fromage Frais
Fresh cheese sandwich; mild, spreadable.
Sandwich Fromage-Beurre
Leave the ham out of a jambon-beurre and this is what lands: same baguette, same butter, Comté in its place. Two dairy fats, no protein at all, the wheel's age deciding whether it eats mild or sharp.
Sandwich Franc-Comtois
The Sandwich Franc-Comtois folds a Jura cellar into a baguette: aged Comté, ash-seamed Morbier, and coins of smoked saucisse de Morteau, eaten just below room temperature so the fat slices clean.
Sandwich Fourme d'Ambert
Fourme d'Ambert is the blue you never have to ration: France's mildest, a tall slim cylinder of raw Auvergne cow's milk, laid on a baguette with a free hand where a louder blue gets parcelled out.
Sandwich Fougasse d'Aigues-Mortes
The sweet, orange-blossom brioche fougasse of walled Aigues-Mortes, split and filled with cream or preserve, a salt-town Christmas bread gone year-round sandwich.
Sandwich Foie Gras-Pain d'Épices
Foie gras on pain d'épices, the dark honey-and-spice loaf that bakes the sweetness into the bread itself, so fat and warm spice land in one bite. A small Southwest holiday opener.
Sandwich Foie Gras-Confiture de Figues
Foie gras barely cool against a dark streak of fig jam, the sweetness cutting the liver's fat so it reads as luxury and not a slab. A Southwest France occasion, with a name two thousand years old.
Sandwich Flûte
Sandwich on flûte (between baguette and ficelle size).
Sandwich Fleischnacka
Yesterday's pot-au-feu beef, minced and rolled in fresh egg pasta, sliced into snail-shaped spirals browned in butter and poached in broth. In bread, it is how the cold, set slice travels.
Sandwich Flammekueche
The flammekueche lives inside the hottest minute a wood oven has: cracker-thin dough, cream and lardons flashed to blistering in under two minutes, eaten in rounds until the table calls it done.
Sandwich Figatellu
Corsica's pork-and-liver sausage on a halved baguette: grilled hot off chestnut embers, or sliced cool from the cured cylinder, with chestnut smoke and an iron tang either way.
Sandwich Ficelle
A loaf named 'string', a third the heft of a baguette and mostly crust, so the spare filling rides close to the surface and reads loud. Bread built to recede, eaten fast before it dries.
Sandwich Ficelle Picarde
Ficelle picarde (ham and mushroom crêpe) filling on bread.
Sandwich Farci Poitevin
Farci poitevin is the Poitou vegetable terrine that behaves like charcuterie: sorrel, chard, and herbs bound with egg, cooked until sliceable, and eaten cold on baguette.
Sandwich Falafel
Falafel in baguette; Middle Eastern-French fusion.
Sandwich Époisses
Époisses arrives before it does, a pungency that fills a room and clears a train. So soft at its peak it slumps rather than slices, the loaf does the engineering and the cheese carries the sandwich.