France
Sandwich aux Légumes
Vegetable sandwich; various vegetables.
Sandwich aux Légumes Grillés
Grilled vegetable sandwich; zucchini, eggplant, peppers with olive oil.
Sandwich aux Grattons
Sandwich with grattons (crispy pork scratchings); Lyonnaise specialty.
Sandwich aux Grattons Lyonnais
Crispy pork grattons on bread; Lyon bar snack.
Sandwich aux Fruits de Mer
Seafood sandwich; crab, shrimp, or fish.
Sandwich aux Escargots
Escargot (snails) in garlic butter on bread.
Sandwich aux Crevettes
Shrimp sandwich; often with cocktail sauce.
Sandwich aux Crevettes Grises
Grey shrimp sandwich; tiny, flavorful shrimp.
Sandwich aux Champignons
Mushroom sandwich; sautéed or raw.
Sandwich aux Aubergines
Eggplant sandwich; grilled or fried.
Sandwich aux Artichauts
Artichoke sandwich; marinated or fresh.
Sandwich aux Anchois
Anchovy sandwich; salt-cured or marinated.
Sandwich Auvergnat
The Massif Central larder in a loaf: firm tangy Cantal and peppered mountain charcuterie, both built to keep through winter, on a crust sturdy enough to push back. Cellar food carried up the puys.
Sandwich Autoroute
Highway rest stop sandwich; variable quality.
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 Seigle
The sandwich au seigle is named for its bread, not its filling: dense, sour pain de seigle and firm butter under smoked salmon or strong cured meat, the rye of the French oyster platter.
Sandwich au Saucisson
The four-component picnic sandwich, nothing in it needing refrigeration. A length of baguette, a cylinder of dry-cured pork, a knife, and the bench you sit on when the walk runs out.
Sandwich au Saucisson de Lyon
The three large-format Lyonnais pork sausages, rosette and Jesus and the brioche-cooked saucisson cuit, sliced thick onto a 1993-decree baguette de tradition at the bouchon counter.
Sandwich au Saint-Nectaire
Saint-Nectaire on baguette: an Auvergne washed-rind disc aged on rye straw, its earthy, granite-mineral paste from herds grazed on the Monts-Dore volcanic soils.