Sandwich aux Crevettes
Shrimp sandwich; often with cocktail sauce.
Baguette Poisson
Sandwich aux Crevettes Grises
Grey shrimp sandwich; tiny, flavorful shrimp.
Sandwich aux Anchois
A salt-cured anchovy fillet against buttered crusted bread: barely a build, mostly a decision about what can survive a fish this concentrated, cured on the Roussillon coast for centuries.
Sandwich au Thon
Tuna sandwich; canned tuna with mayonnaise.
Sandwich au Surimi
The pink-and-white baton never met a crab: surimi is pollock paste flavored and dyed to fake one, folded with mayonnaise into a cheap baguette. France eats almost half Europe's surimi sticks.
Sandwich au Maquereau
France's oily-fish sandwich: hot-smoked mackerel in firm slabs or fresh-cooked and flaked, on a buttered baguette with lemon or pickled shallot built into the bite.
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 Crabe
Crab sandwich; Brittany's Atlantic catch.
Sandwich Anchoïade
Salt-cured anchovy pounded with garlic and olive oil, dragged thick across split baguette: the anchoïade is Provence's aperitif spread eaten as a held slice, the bread there to blunt the salt.
Sandwich à la Tapenade
Sandwich spread with tapenade (olive paste); Provençal specialty.
Sandwich à la Morue
Salt cod sandwich; various preparations.