Sandwich au Saucisson
The four-component picnic sandwich, nothing in it needing refrigeration. A length of baguette, a cylinder of dry-cured pork, a knife, and the bench you sit on when the walk runs out.
Andrew Lekashman
Sandwich au Saucisson de Lyon
The three large-format Lyonnais pork sausages, rosette and Jesus and the brioche-cooked saucisson cuit, sliced thick onto a 1993-decree baguette de tradition at the bouchon counter.
Sandwich au Saint-Nectaire
Saint-Nectaire on baguette: an Auvergne washed-rind disc aged on rye straw, its earthy, granite-mineral paste from herds grazed on the Monts-Dore volcanic soils.
Sandwich au Roquefort
Roquefort arrives at the bread already loud, and the sandwich is an exercise in giving it room without taking the whole loaf: crumbled for sharp pockets, or forked with butter to an even coat.
Sandwich au Roquefort
Roquefort cheese sandwich; strong blue.
Sandwich au Rocamadour
The cheese is a 35-gram goat disc two fingers wide, so scale and ripeness decide everything. You lay the ripe puck on whole and press it until the near-liquid centre sags into the crumb.
Sandwich au Reblochon
Reblochon's name records its own origin: a Savoyard dialect word for a second, untaxed milking that produced richer cream than the assessed morning draw ever did.
Sandwich au Prisuttu
A length of pane casanu draped with thin slices of Corsican dry-cured leg ham, the nustrale pig and chestnut-feed signature in every fold of the cured red lean.
Sandwich au Presskopf
A clean glassy slice of Alsatian pressed-head terrine on rye: gelatin-set picked meat with onion, parsley and vinegar built in, a cornichon alongside.
Sandwich au Pounti
Pounti reaches the bread already finished: a cold Auvergnat terrine of chopped pork and chard, egg-bound and studded with prunes, sliced in an honest slab so the sweet-savoury swing holds.
Sandwich au Poulet de Loué
A chicken sandwich built on Poulet de Loué, the Label Rouge free-range bird of the Sarthe. Slow-grown firmer flesh slices clean and leads; the sauce stays thin.
Sandwich au Pont-l'Évêque
Pont-l'Évêque cheese on bread.
Sandwich au Piment d'Espelette
The sandwich au piment d'Espelette is organised around a spice: the mild Basque chili dusted through jambon de Bayonne and brebis cheese, threading dried-fruit warmth across every bite.
Sandwich au Pâté
A Gare de Lyon kiosk sells a half-baguette with a centimetre slab of pâté de campagne and two cornichons in a paper twist on the side, for four euros, to commuters eating standing on the platform.
Sandwich au Pâté de Canard d'Amiens
A Picardy pâté en croûte, brown disc with a dark duck oval at its centre, laid on baguette with a cornichon on the side, sliced off the round at the Amiens charcutier window.
Sandwich au Munster
The Munster on most French sandwich counters is the pasteurised dairy wheel, not the farmhouse round. A washed-rind cheese on buttered baguette.
Sandwich au Munster Fermier
The Sandwich au Munster Fermier carries the raw-milk farmhouse grade of the Alsatian washed-rind cheese, stronger and less even than the dairy version, tuned wheel by wheel and scattered with cumin.
Sandwich au Morbier
The Sandwich au Morbier carries a thin charcoal seam, a record of two milkings, into a baguette: a mild, supple Jura cheese given a plain bread treatment that lets one quiet earthy note show.
Sandwich au Maroilles
The Sandwich au Maroilles does not lay one of France's most pungent cheeses cold: it warms it into the bread until the paste turns tart and savoury, the move the region's famous cheese tart makes.
Sandwich au Maroilles
Maroilles cheese sandwich; pungent, washed-rind.
Sandwich au Maquereau
France's oily-fish sandwich: hot-smoked mackerel in firm slabs or fresh-cooked and flaked, on a buttered baguette with lemon or pickled shallot built into the bite.
Sandwich au Lonzu
A Corsican bar shaves cured lonzu to order off the hook onto a half baguette. The loin behind it carries a protected name: Lonzo de Corse, AOP since 2014, off a chestnut-fed Nustrale pig.
Sandwich au Livarot
The Sandwich au Livarot lays Normandy's loudest washed-rind cheese, banded with five reed strips and nicknamed le Colonel, in firm slabs on a buttered baguette, the butter its only brake.
Sandwich au Livarot
Livarot cheese sandwich; strong flavor.