Sandwich au Jambon Persillé
Parsley-studded ham terrine from Burgundy on bread.
Andrew Lekashman
Sandwich au Jambon Persillé
Parslied ham terrine on bread; Burgundian specialty.
Sandwich au Jambon de Paris
Classic Paris ham (jambon blanc) sandwich; mild, pink ham.
Sandwich au Jambon de Lacaune
Lacaune ham sandwich; Tarn mountain ham.
Sandwich au Jambon de Bayonne
Bayonne cured ham on baguette; prestigious French ham.
Sandwich au Jambon de Bayonne
Bayonne ham sandwich; AOC-protected cured ham.
Sandwich au Homard
Lobster sandwich; Breton lobster (homard bleu).
Sandwich au Homard
Lobster sandwich; luxury coastal item.
Sandwich au Hareng
Herring sandwich; smoked or pickled.
Sandwich au Fromage
Generic cheese sandwich; varies by region.
Sandwich au Fromage de Brebis
Sheep's milk cheese sandwich; various regional types.
Sandwich au Fromage Corse
Corsican cheese (various types) sandwich.
Sandwich au Foie Gras
Foie gras mi-cuit on salted toast, no jam, no fruit. The Southwest's plainest luxury leans on the half-cooked terrine and a glass of Sauternes instead of fixing the fat on the plate.
Sandwich au Figatellu
The sandwich au figatellu is one grilled Corsican liver sausage, hot off the chestnut embers, in plain crusted bread: iron, smoke, and running fat, with the grill doing double duty as the safety step.
Sandwich au Crabe
Crab sandwich; Brittany's Atlantic catch.
Sandwich au Confit de Canard
Duck leg salted, slow-cooked in its own fat, then shredded warm into a baguette with a spoon of fig confit and the skin crisped back through the meat.
Sandwich au Comté
Comté in a baguette, where the only real choice is the age of the wheel: a supple four-month make eats fruity and milky, a crystalline two-year make eats salty, dense, and long.
Sandwich au Chèvre
One goat cheese, three sandwiches: a soft young chèvre spreads cold, a firm bûche slices, a dry aged round goes under the broiler instead, which is the whole reason chèvre chaud exists at all.
Sandwich au Charolais
Charolais is a breed before it is a cut: lean white cattle from Burgundy's hedge-bound bocage, needing almost no dressing beyond thin rare slices shingled on a baguette with salted butter or mustard.
Sandwich au Chaource
Chaource's bloomy-rind paste smears under a knife, so the sandwich is built around that fragility: thick wedges laid, not pressed, on bread that needs no butter for a cheese already 50 percent fat.
Sandwich au Chabichou
Chabichou du Poitou runs on a clock: fudgy and mild at ten days, dry and sharp by two months, the wrinkled rind telling you which cheese you are about to cut before the knife goes in.
Sandwich au Cervelas
Alsace's emulsified pork sausage on a baguette: cold-smoked over beechwood, sliced into a clean pink round, and pushed against a horseradish mustard sharper than Dijon.