Sandwich Chèvre Chaud
Warm goat cheese sandwich; cheese melted or grilled.
Andrew Lekashman
Sandwich Charentais
Charentes regional sandwich; butter, Cognac influences.
Sandwich Charcuterie Corse
Mixed Corsican charcuterie sandwich; coppa, lonzu, figatellu.
Sandwich Charcuterie Corse Mixte
In a Corti charcuterie at half-past eleven the owner trims a tasting board of four Corsican cures into a single half-loaf, shingled in the order they should arrive in the mouth.
Sandwich Cervelle de Canut
Sandwich with cervelle de canut (herbed fromage blanc); Lyonnaise dip.
Sandwich Cervelas Alsacien
The cervelas alsacien is a mild, red-cased pork sausage that named itself after the brain it no longer contains. On a baguette with mustard, the bread and the condiment do what the filling will not.
Sandwich Céréales
Sandwich on multigrain/seeded baguette.
Sandwich Catalan
Catalan-influenced sandwich; Spanish border.
Sandwich Cassoulet
Yesterday's cassoulet spooned cold into a split loaf the next morning. The Languedoc bean stew is already salted and confit-rich, so the dense crust adds no flavour.
Sandwich Carottes Râpées
The cheap meatless baguette of the French lunch counter: grated carrot in a Dijon-sharpened vinaigrette, dressed and rested ahead, packed into a split loaf over a thin film of butter that keeps.
Sandwich Carbonnade
Carbonnade flamande, a Flemish beer-braised beef stew, packed into a split baguette in the Nord: a braise asked to survive in dry bread, built for the friterie counter and eaten warm, within the hour.
Sandwich Caprese
The caprese is a French café's light, meat-free summer line, and the basil is what earns the Capri name: the one leaf, torn not cut and added last, over cold tomato and fresh mozzarella.
Sandwich Cancoillotte
Cancoillotte, melted from metton curd into a runny cream, spooned warm onto baguette rather than sliced. Franche-Comté's own cheese, WWI-tinned by Laurent Raguin, IGP-protected since 2022.
Sandwich Camembert Rôti
Baked/melted Camembert sandwich.
Sandwich Camembert-Pommes
Runny ripe Camembert against a cold tart apple snap, on a crusted loaf: a Normandy pairing of pasture and orchard, the cheese and the cider apple off the same farms.
Sandwich Brocciu
Brocciu fresh cheese sandwich; Corsican specialty.
Sandwich Brocciu-Figatellu
A Corsican collision: figatellu off the grill, smoke and pork liver, laid on bread under a thick cool cushion of brocciu, the island's fresh ewe-whey cheese. Two products of one winter, in one hand.
Sandwich Breton
Breton-style sandwich; salted butter, local products.
Sandwich Brasserie
Brasserie-style sandwich; café culture.
Sandwich Brandade
Brandade is salt cod beaten with olive oil into an actual emulsion, no flake left, spread thick on crusted bread. Durand wrote it down in 1830 as branlade and never once called it Brandade Nîmoise.
Sandwich Brandade de Morue
Salt cod and potato purée on bread.
Sandwich Boursin
Boursin Ail & Fines Herbes spread thick on a split baguette, a few rounds of cucumber for crunch. The household lunch the 1972 slogan named for life.