Sandwich Aligot
Aligot is a test, not a recipe: potato beaten with fresh tomme until it ropes off the spoon in one strand, ladled hot over sausage in a half-baguette at Aubrac fairs and Paris bistros.
Andrew Lekashman
Sandwich Aéroport
A sandwich engineered to survive an eight-hour cold wait between the factory and the gate: sealed in plastic, fillings chosen to hold, butter painted on as a moisture barrier. Survival, not freshness.
Sandwich à l'Andouillette
The andouillette sandwich is a raw tripe sausage grilled hot to order, browned skin and loose centre, laid in a split loaf under a heavy line of mustard. Eaten warm, in Troyes.
Sandwich à l'Andouille
Cold-smoked pork tripe shaved thin onto buttered bread, the andouille sandwich is a plain frame for one loud thing: weeks of beechwood smoke and a deep organ savor that lands hard against plain wheat.
Sandwich à l'Aïoli
Le grand aïoli is a whole Provençal feast of salt cod and boiled vegetables shared at a village table. This sandwich packs that platter into bread, with the sauce as structural binder, not garnish.
Sandwich à la Tapenade
Sandwich spread with tapenade (olive paste); Provençal specialty.
Sandwich à la Raclette
Melted raclette cheese sandwich; often with potatoes.
Sandwich à la Morue
Salt cod sandwich; various preparations.
Sandwich à la Mirabelle
The mirabelle plum, a small golden stone fruit grown in Lorraine, is harvested for six weeks each summer. As jam on pain de mie, it becomes a simple year-round sweet sandwich.
Sandwich à la Lucques
Most green olives can only season a sandwich. The Lucques, a mild, buttery Languedoc crescent olive, is fleshy enough to lead one: whole olives piled into bread as the filling itself.
Sandwich à la Flamiche
Flamiche (leek tart) slice eaten sandwich-style.
Sandwich à la Coppa
The mainland French bistro reading of Corsican coppa: an à-la-charcuterie slate name, dry-cured pork neck shaved bare onto a half-baguette, sourced through Paris's Corsican markets.
Sandwich à Emporter
Takeaway sandwich; packaged for transport.
Pogne Garnie
Sweet brioche-like bread from Romans, filled.
Pissaladière Sandwich
A square of the Niçois onion tart, folded or split: slow-cooked sweet onions, cured anchovy, and black olives carried in a yeasted bread that needs no second filling.
Panini
Pressed Italian-style sandwich; very popular in France.
Panini Jambon-Fromage
Ham and cheese panini.
Pan Bagnat Végétarien
Vegetarian pan bagnat without fish; just vegetables, eggs, and olive oil.
Pan Bagnat Traditionnel
Traditional pan bagnat following strict Niçoise recipe: no lettuce, specific vegetables, local olive oil.
Pan Bagnat au Thon
Oil-packed tuna flaked from the tin turned a poor fisherman's anchovy sandwich into a beach staple. The one rule: nothing in a pan-bagnat is ever cooked, every vegetable goes in raw.