Pain Viennois Garni
Viennese bread sandwich; slightly sweet, soft.
Andrew Lekashman
Pain Poilâne Garni
Pain Poilâne Garni is built on the wide wheat sourdough miche, sliced across into thick discs rather than split, carrying one assertive filling. A bread that talks back, from Paris.
Pain Perdu Salé
Savory French toast sandwich.
Pain d'Épices Garni
Spiced bread (pain d'épices) as sandwich.
Pain d'Épices-Foie Gras
Spiced bread with foie gras; holiday pairing.
Pain de Campagne Garni
Country bread sandwich; rustic loaf.
Pain Complet Garni
Whole wheat bread sandwich.
Pain Brié Garni
Norman pain brié used for sandwich.
Pain aux Olives Garni
A Provencal sandwich on olive-studded bread, often the AOC-stamped Tanche of Nyons, kept spare with jambon cru and basil so the seasoned crumb leads. Room-temperature apéritif food, never toasted.
Pain aux Noix Garni
Walnut bread sandwich; often with cheese.
Pain aux Figues Garni
Fig bread sandwich; with foie gras or cheese.
Pain aux Céréales Garni
Multigrain bread sandwich.
Pain au Levain Garni
Sourdough sandwich.
Pain au Lait Garni
Milk bread roll sandwich.
Pain au Chocolat Sandwich
Pain au chocolat split and filled (ice cream, etc.).
Mini-Sandwich
Mini sandwiches; cocktail party fare.
Jambon-Fromage
On a French bakery board it is le mixte, the mixed one: a baguette, jambon de Paris, and a slice of Emmental. The plain ham version never earns that name; the cheese is the upgrade.
Jambon-Fromage-Beurre
Triple combination of ham, cheese, and butter on baguette.
Jambon-Emmental
Ham with Emmental cheese on baguette; specific cheese variation.
Jambon Cru Beurre
Baguette with dry-cured raw ham (like Bayonne) and butter.
Jambon-Comté
Ham with Comté cheese; using the prestigious Jura cheese.
Jambon-Beurre Tradition
Jambon-beurre made with baguette tradition (protected artisanal bread); premium version.