Sandwich Poulet-Crudités
France's mayonnaise-bound chicken-salad baguette, the dressed pillar of the boulangerie cold case beside the jambon-beurre, and the rare counter sandwich sold two ways: assembled fresh in the bakery.
Andrew Lekashman
Sandwich Potjevleesch
Potjevleesch is French Flanders in a slab: four white meats, rabbit, chicken, veal, and pork, set cold in a vinegary jelly and laid on crusted bread. The estaminet eats it under hot frites.
Sandwich Potée Auvergnate
The Auvergne's slow pot of salt pork and cabbage, lifted out and drained of its broth and packed into a crusted loaf. A whole boiled dinner reduced to the only state a soup can ride in bread.
Sandwich Pont-l'Évêque
Pont-l'Évêque cut into honest slabs along a baguette, rind kept on, eaten with a glass of cidre brut from the Pays d'Auge orchards; the square moulding decides the cut.
Sandwich Poitevin
Chabichou du Poitou, the small tapered goat cheese of Haut-Poitou, sliced over a baguette with honey or a fig: a tangy goat-cheese sandwich the loaf is built to frame.
Sandwich Pique-Nique
A French sandwich defined by the trip, not the recipe. Its sharpest example, the Niçois pan-bagnat, is named for wet bread: a loaf soaked in oil and built to taste better hours after it is packed.
Sandwich Piperade
A Basque saute of peppers, onion, and tomato cooked soft with piment d'Espelette, often set with egg, spooned into a crusted loaf. Fully meatless without the optional Bayonne ham.
Sandwich Pineau-Melon
The sandwich pineau-melon carries a Charentes apéritif into bread: ripe Charentais melon steeped in Pineau des Charentes, the fortified wine lending the fruit a savoury backbone.
Sandwich Picodon
The Sandwich Picodon turns on a goat cheese aged until it shatters: a sharp, peppery, crystalline shard from the Drôme and Ardèche, bridged by a thread of honey, on a tight-crumbed baguette.
Sandwich Picard
There is no fixed Sandwich Picard recipe, so the honest version anchors on Maroilles: the orange washed-rind abbey cheese of the Thiérache, loud enough to carry a baguette with mild ham alongside.
Sandwich Perpignanais
The sandwich perpignanais rubs its bread with tomato and olive oil before any meat touches it: pa amb tomàquet under fuet and roasted peppers, the Roussillon eating Catalan on a French loaf.
Sandwich Pélardon
The Sandwich Pélardon is built on one small Cévennes goat round, caught young and creamy, its lactic tang framed by a thread of chestnut honey on an open-crumbed loaf. Hill cheese folded into bread.
Sandwich Pâté Lorrain
Pâté Lorrain in a baguette: a Baccarat charcutier's day-after workaround that turns the pastry-wrapped pork-and-veal pie into a hand-held lunch.
Sandwich Pâté Hénaff
A blue-and-yellow tin keyed open, the whole-pig pate spread the length of a baguette: the sandwich pate Henaff is how the Bigouden coast has carried lunch to the boat and the field since 1915.
Sandwich Pâté en Croûte
The charcuterie sandwich that arrives with its own pastry attached: slices of pate en croute, a terrine baked inside a butter-dough case, the cut face a mosaic of meat, jelly and crust.
Sandwich Pâté de Campagne
Real pâté de campagne is ground through an eight-millimetre die, not a fine one, so whole flecks of pork and liver stay visible on the slice. In Brittany it became a measured EU legal spec in 2013.
Sandwich Parisien
Point through the glass and pay in coins: a split demi-baguette, butter, a few folds of pale poached jambon de Paris. The everyday Paris counter sandwich, plain on purpose.
Sandwich Parisien Classique
The fuller Paris baguette sandwich: jambon de Paris and barely-salted butter, then a customary supporting cast, emmental, lettuce, tomato, cornichons on the side, each with a settled place.
Sandwich Ossau-Iraty
The Sandwich Ossau-Iraty closes a baguette over a thick slab of firm Pyrenean sheep cheese and a smear of Itxassou black cherry jam, the sweet-tart fruit doing the work a slice of ham does elsewhere.
Sandwich Omelette
Omelette sandwich; folded egg in bread.
Sandwich Normand
Norman-style sandwich; cream, apples, Camembert, cider influences.
Sandwich Nordique
The French deli's smoked-salmon sandwich: salmon, soft cheese, dill and lemon on pain de mie. The nordique sells a cool northern atmosphere as much as a recipe.
Sandwich Niçois
The salade niçoise walked off the plate and into a baguette: tuna, anchovy, tomato, olive, dressed in oil and eaten the same hour, before the crust can give. Nice's answer to the soaked pan-bagnat.
Sandwich Neufchâtel
Heart-shaped Neufchâtel cheese sandwich.