Andrew Lekashman - One Sandwich - The Joy of Sandwiches (Page 216)

Sandwich Bourguignon

The sandwich bourguignon spoons wine-braised beef warm into a firm loaf, shredded and damp with its reduced sauce. The wine cuts the richness from inside; the only craft is how wet it goes in.

Sandwich Boulonnais

The Sandwich Boulonnais is a smoked-fish sandwich from the largest fishing port in France: herring or mackerel off the boats and through the smokehouse, buttered bread, a squeeze of lemon.

Sandwich Boudin-Pommes

The Norman take-away lunch of blood sausage and apple, with the fruit cooked down hard in butter to a sweet caramelised bind that holds the warm boudin against the crumb through the walk home.

Sandwich Boudin Noir aux Pommes

The Sandwich Boudin Noir aux Pommes is the Norman plate of blood sausage and apple moved onto bread, the apple a sharp cooking variety kept tart so its acid lifts the iron rather than sweetening it.

Sandwich Bordelais

The Sandwich Bordelais grills an entrecôte over dried vine cuttings and slices it thin into a buttered baguette, set against shallot, raw and stinging or cooked sweet. A vineyard harvest in bread.

Sandwich Bistrot

Bistro sandwich; accompanying drinks.

Sandwich Bierwurst

Sandwich Bierwurst: the Bavarian cooked sausage on a French baguette, an Alsatian charcuterie counter built from broad red coins of finely emulsified smoked pork, butter, mustard and cornichons.

Sandwich Berry

A market stall in Bourges writes 'sandwich berry' on its noon slate above a half-loaf of pain de campagne with a slice of Crottin de Chavignol and a thread of walnut oil from the Sologne mills.

Sandwich Berrichon

The Sandwich Berrichon builds on a pulse, not a cured meat: green lentils crushed coarse on country bread, young crottin de Chavignol smeared over the top, two of the Berry's protected names.

Sandwich Bayonne-Ossau-Iraty

Bayonne ham with Basque sheep cheese.

Sandwich Basque

Piperade under Bayonne ham and shaved Ossau-Iraty: the sandwich basque packs the Pays Basque larder into a baguette, a slow-cooked pepper stew doing the binding and Espelette landing late and warm.

Sandwich Baeckeoffe

The Alsatian baeckeoffe is a three-meat-and-potato braise steeped overnight in white wine and juniper and baked in the cooling baker's oven. Folded into a baguette, the slow braise is the sandwich.