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.
Baguette Fromage
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 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
Goat cheese sandwich; fresh, creamy, or aged.
Sandwich au Chaource
Chaource cheese sandwich; creamy, Champagne region.
Sandwich au Cantal
Cantal in a baguette: the Auvergne's big uncooked fourme, pressed twice and salted through the mass, crumbling from supple when young to hard and sour with age.
Sandwich au Cantal Entre-Deux
Medium-aged Cantal cheese sandwich.
Sandwich au Camembert
A baguette tradition laid end-to-end with wedges of ripe Camembert, rind kept on, the bloomy-rind paste warm at the centre, a thin scrape of beurre demi-sel under it.
Sandwich au Brie
Brie de Meaux beat fifty cheeses at the Congress of Vienna in 1815 and earned the title le roi des fromages. The lunch wedge laid wide on baguette is timed to catch the paste at its softest.
Sandwich au Bleu d'Auvergne
Bleu d'Auvergne crumbled into a split pain de seigle, threaded with acacia honey, eaten with a glass of red from the Côtes d'Auvergne; the volcanic-uplands cheese plate folded into a loaf.
Sandwich au Beaufort
Beaufort, the dense fruity cooked-curd wheel of the Savoie high pastures, sliced in slabs over a crusted baguette: one mountain cheese carrying the whole sandwich.