France - One Sandwich - The Joy of Sandwiches (Page 10)

Boursin (herb-garlic fresh cheese) sandwich.

Burgundy-style sandwich; bœuf bourguignon influences.

Boulogne-style fish sandwich; major fishing port.

Black pudding with caramelized apples; Norman classic.

Blood sausage with apples; classic Norman pairing.

Bordeaux-style sandwich; often with entrecôte or local products.

Bistro sandwich; accompanying drinks.

Beer sausage sandwich; Germanic influence.

Berry region sandwich; Valençay cheese, local products.

Berry regional sandwich; lentils, goat cheese.

Bayonne ham with Basque sheep cheese.

Basque-style sandwich; local ham, cheese, peppers.

Baeckeoffe meat stew in sandwich form; Alsatian specialty.

Roast beef with mustard.

Beef Burgundy stew as sandwich filling.

Axoa (minced veal with peppers) on bread; Basque dish.

Egg sandwich; various preparations.

Tomato sandwich; summer staple.

Sardine sandwich; canned or fresh grilled.

Baguette with rillettes (potted meat spread); rich and fatty.

Quenelle (pike dumpling) sandwich; Lyon specialty on bread.

Roasted pepper sandwich.

Nîmes olives featured in sandwich.

Mussel sandwich; Northern coastal specialty.