Too soft and too small to give the sliceable slabs a hard wheel does, a Quercy goat button shapes the sandwich entirely around that constraint. Rocamadour is a tiny goat's-milk cheese from the Lot, a soft disc no bigger than a large coin, ripened until the paste turns creamy and faintly tacky under a thin natural rind, with a fresh, lightly tangy, nutty taste distinctive enough to carry the sandwich with very little help. The build is a sturdy crusted loaf or a split length of bread, butter optional, and one or several Rocamadour discs split and laid flat or smeared across the crumb. The region is the Lot.
The logic follows from the cheese's size and texture. A Rocamadour is small and soft, so it does not give thick sliceable slabs the way a hard wheel does; it spreads, and the sandwich is built around that, the creamy paste pressed along the bread so its tang runs through every bite rather than sitting in one spot. Its flavor is gentle and clean, fresh goat's milk with a faint nuttiness, which means the sandwich stays light and the discipline is not to bury it under a strong partner. A film of honey or a few crushed walnuts is the classic counterweight, sweetness or bitterness drawn alongside the tang rather than over it. The bread needs a firm crust to hold a cheese that wants to spread, and the Rocamadour is best at room temperature, where the paste turns creamy and the tang opens; eaten straight from the cold it reads tight and muted. Because the cheese is small, quantity is the variable: too little and it vanishes into the bread, enough and its delicate tang holds against the crust.
Variations stay among the Quercy and Loire goat cheeses rather than leaving them. The same bread takes a riper, runnier Rocamadour for a stronger, more spreadable reading, a firmer young goat disc for a fresher and more sliceable one, or the cheese with honey and walnut on toasted bread for a warm, sweet-savory version. Each is a recognizable adjustment of the same soft, tangy idea. The Sandwich au Rocamadour belongs with the regional cheese builds the catalog groups under Baguette Fromage, and its specific contribution is a small creamy goat button whose fresh tang is complete enough to need only good bread and one sweet or bitter note beside it.