Sandwich au Langres
The Sandwich au Langres is built on a cheese with a well in its top: a splash of Champagne into the fontaine soaks the paste, so it arrives loosened and half spread before it meets the bread.
Andrew Lekashman
Sandwich au Jésus
The Franc-Comtois Christmas grade of the Morteau line, the broad smoked sausage held back from the autumn pig-killing for the December table, sliced warm onto baguette with a spoon of Puy lentils.
Sandwich au Jambon
Generic term for any ham sandwich on French bread.
Sandwich au Jambon Sec
Dry-cured ham sandwich; various regional hams.
Sandwich au Jambon Persillé
Parsley-studded ham terrine from Burgundy on bread.
Sandwich au Jambon Persillé
Parslied ham terrine on bread; Burgundian specialty.
Sandwich au Jambon de Paris
Classic Paris ham (jambon blanc) sandwich; mild, pink ham.
Sandwich au Jambon de Lacaune
Lacaune ham sandwich; Tarn mountain ham.
Sandwich au Jambon de Bayonne
Bayonne cured ham on baguette; prestigious French ham.
Sandwich au Jambon de Bayonne
Bayonne ham sandwich; PGI-protected cured ham.
Sandwich au Homard
Lobster sandwich; Breton lobster (homard bleu).
Sandwich au Homard
Lobster sandwich; luxury coastal item.
Sandwich au Hareng
Herring sandwich; smoked or pickled.
Sandwich au Fromage
Generic cheese sandwich; varies by region.
Sandwich au Fromage de Brebis
Sheep's milk cheese sandwich; various regional types.
Sandwich au Fromage Corse
Corsican cheese (various types) sandwich.
Sandwich au Foie Gras
Foie gras mi-cuit on salted toast, no jam, no fruit. The Southwest's plainest luxury leans on the half-cooked terrine and a glass of Sauternes instead of fixing the fat on the plate.
Sandwich au Figatellu
The sandwich au figatellu is one grilled Corsican liver sausage, hot off the chestnut embers, in plain crusted bread: iron, smoke, and running fat, with the grill doing double duty as the safety step.
Sandwich au Crabe
Crab sandwich; Brittany's Atlantic catch.
Sandwich au Confit de Canard
Duck leg salted, slow-cooked in its own fat, then shredded warm into a baguette with a spoon of fig confit and the skin crisped back through the meat.
Sandwich au Comté
Comté in a baguette, where the only real choice is the age of the wheel: a supple four-month make eats fruity and milky, a crystalline two-year make eats salty, dense, and long.
Sandwich au Chèvre
One goat cheese, three sandwiches: a soft young chèvre spreads cold, a firm bûche slices, a dry aged round goes under the broiler instead, which is the whole reason chèvre chaud exists at all.