Jambon-Emmental
Ham with Emmental cheese on baguette; specific cheese variation.
Andrew Lekashman
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.
Jambon-Beurre Cornichons
Classic jambon-beurre with cornichons (small pickles) added; popular variation.
Gaufre Liégeoise Garnie
Liège waffle with ice cream or fillings.
Gaufre Garnie
Waffle as sandwich; sweet or savory fillings.
Galette-Saucisse
Grilled sausage wrapped in buckwheat galette; Breton street food icon.
Galette-Saucisse Moutarde
Galette-saucisse with mustard; standard accompaniment.
Galette Jambon-Fromage
Buckwheat galette with ham and cheese, folded.
Galette Complète Pliée
Folded galette with egg, ham, and cheese; sandwich-style crêpe.
Galette Andouille
Buckwheat galette with Guémené andouille.
Fougasse Farcie
Provençal flatbread (fougasse) split and filled; olive oil bread sandwich.
Fougasse aux Olives Garnie
Olive fougasse used as sandwich bread with various fillings.
Fouée Garnie
A fist-sized Loire bread ball puffed in a wood oven, split while steaming and filled at the table with pork rillettes, grillons, mushrooms or salted butter.
Fouée aux Rillettes
A Touraine fouée, baked until it balloons hollow, split while hot and filled with coarse brown Rillettes de Tours and garlic-parsley butter.
Fouée au Chèvre
A fouee balloons hollow in four minutes in a fierce wood oven, then is split steaming and packed with a warm round of Loire goat cheese: a bread engineered to be an empty pocket.
Focaccia Garnie
Focaccia used as sandwich bread.
Fiadone Garni
Corsican cheesecake-style; sweet sandwich possibility.
Demi-Baguette Garnie
Half-baguette sandwich; smaller portion.
Croque Végétarien
Vegetarian croque with vegetables and cheese, no ham.