> ## Content Index > Fetch the complete content index at: https://onesandwich.com/llms.txt > Use this file to discover other available public pages before exploring further. # Sandwich aux Grattons - URL: https://onesandwich.com/sandwich-aux-grattons/ - Published: 2026-05-15T03:42:57.000Z - Updated: 2026-05-26T15:16:28.000Z - Description: Sandwich with grattons (crispy pork scratchings); Lyonnaise specialty. - Author: Andrew Lekashman - Tags: France, Submarine Sandwiches, Plat-en-Sandwich, #auto-imported **馃嚝馃嚪 France** 路 Family: [Plat-en-Sandwich](https://onesandwich.com/tag/plat-en-sandwich/) 路 Region: Lyon 路 Bread: baguette 路 Proteins: pork --- Ingredients baguette 路 grattons 路 pork 路 salt 路 black pepper A charcuterie scrap earns its place here by being crisp. *Grattons* are the bits of pork left after fat is rendered down: pieces of skin and meat fried in their own fat until they go brown, hard at the edges, and intensely savory. Spread or scattered onto split bread, occasionally with a smear of the fat they cooked in, they make a sandwich that is essentially salt, crackle, and pork. It belongs to Lyon, where *grattons* are a fixture of the charcuterie counter and the cooled fat is treated as part of the product rather than a byproduct. The logic is textural before anything else. *Grattons* bring their own rendered fat, so the bread does not need butter; it needs a crust firm enough to stand against the crunch, because soft bread against a brittle filling reads as mush. The cure is forthright and salty, which sets the discipline: no competing cheese, no sauce, maybe a cornichon for one sharp note against the fat. The pieces are best scattered rather than packed so each keeps its snap to the bite. It is a cold sandwich whose entire appeal is the contrast between a yielding crumb and a filling that resists the teeth. Variations stay on the Lyonnais charcuterie shelf rather than wandering off it. The same bread takes a thick-cut rosette, the slow-cured pork sausage of the region, or a smear of *rillettes*, the pork cooked down soft into its own fat, where *grattons* are the same animal taken the opposite direction, dried hard instead of spread soft. The Sandwich aux Grattons belongs with the dishes the catalog groups under [Plat-en-Sandwich](https://onesandwich.com/family-plat-en-sandwich/), the regional traditions packed into bread. Its specific contribution is crispness as the point: a charcuterie sandwich that succeeds on crackle, not on slices. --- ## More from this family Other [Plat-en-Sandwich](https://onesandwich.com/tag/plat-en-sandwich/) sandwiches in France: - [Sandwich 脿 la Flamiche](https://onesandwich.com/sandwich-a-la-flamiche/) - [Sandwich 脿 la Raclette](https://onesandwich.com/sandwich-a-la-raclette/) - [Sandwich Aligot](https://onesandwich.com/sandwich-aligot/) - [Sandwich au Pounti](https://onesandwich.com/sandwich-au-pounti/) - [Sandwich aux Grattons Lyonnais](https://onesandwich.com/sandwich-aux-grattons-lyonnais/) - [Sandwich aux Quenelles](https://onesandwich.com/sandwich-aux-quenelles/) - [Sandwich Baeckeoffe](https://onesandwich.com/sandwich-baeckeoffe/) - [Sandwich Cassoulet](https://onesandwich.com/sandwich-cassoulet-2/) [See all Plat-en-Sandwich sandwiches 鈫抅(https://onesandwich.com/tag/plat-en-sandwich/)