Andrew Lekashman

Cramique Garni

Raisin bread from North; breakfast sandwich.

Ciabatta Garnie

Ciabatta sandwich; Italian bread popular in France.

Casse-Croûte

General term for quick sandwich/snack; worker's lunch.

Casse-Croûte Parisien

Parisian snack sandwich; quick lunch from boulangeries.

Canapé

Small open-faced appetizer sandwich; party food.

Brioche Perdue Garnie

French toast (pain perdu) as sandwich base.

Brioche Jambon-Fromage

The French ham sandwich at home: a soft, butter-enriched brioche split around mild jambon de Paris and a young cheese, eaten cold from a boulangerie case or warmed for the four-o'clock snack.

Bretzel Sandwich

Pretzel used as sandwich bread; Germanic influence.

Baguette Garnie

Filled baguette; general term for any baguette sandwich.

Bagel Français

French-style bagel sandwiches; Parisian trend.

Sandwich Traiteur

A traiteur's cocktail sandwich: pain de mie, crusts trimmed, cut into neat rows and held cold behind a vitrine for weddings, office buffets, and the vin d'honneur.

Sandwich Végétarien

France's dominant meatless boulangerie build: fresh chèvre with honey on a split baguette, a specific substitution for cured pork that the chains codified from Loire Valley dairy culture.

Pan Bagnat

A salade niçoise sealed into a round oiled loaf and made to wait: tuna or anchovy, egg, olives, tomato, dressed in olive oil, weighted, and rested until the bread drinks the dressing and softens.

Croque-Monsieur

A ham-and-cheese that took a white sauce seriously: pain de mie, jambon de Paris, Gruyère, and a béchamel that soaks the crumb and lacquers the top gold under the broiler.

Jambon-Beurre

Three ingredients and nowhere to hide: a baguette baked that morning, butter spread thick enough to count, ham cut to order. The jambon-beurre is how Paris quietly grades its boulangeries at noon.

Quesadilla wedges stacked on a wooden board, browned flour tortillas oozing melted cheese and shredded chicken, thyme scattered over and a bowl of salsa behind.

Chicken Quesadilla

Grilled fajita chicken folded into a heavy load of melting cheese: the gateway quesadilla is the Tex-Mex branch where a juicy protein meets a fold the comal original never had to carry.

Grilled Cheese

An Icelandic hot dog on a marble counter in raking sunlight, the sausage in a soft bun under remoulade, crisp fried onion and raw diced onion.

Beztu Pylsur – Icelandic Hot Dogs

Iceland’s national obsession with hot dogs takes center stage at Bæjarins Beztu Pylsur. Learn what makes Icelandic hot dogs unique and how to recreate them at home.

Split Roll Sandwiches

Four glass jars of pickles on a marble counter against white subway tile, whole and sliced cucumbers packed with dill fronds and mustard seed.

No Cubano sandwich is complete without the signature tangy crunch of dill pickles. While store-bought options can work in a pinch, making your own pickles at home gives you control over flavor and adds an exciting, personalized touch to your sandwich.

A pressed Cubano halved in a paper-lined basket, griddle-marked bread around roast pork, melted cheese and pickle slices.

The Cubano

The Cubano is settled by the press: ham, mojo-roast pork, Swiss, pickle, and mustard on Cuban bread, flattened on a plancha into one dense, crisp object, with a recipe four cities still argue over.

Crêpe au Sucre