France - One Sandwich - The Joy of Sandwiches (Page 14)

Cervelas sausage sandwich; Alsatian specialty.

Cantal cheese sandwich; aged or young.

Medium-aged Cantal cheese sandwich.

Camembert cheese sandwich; creamy, rich.

Brie cheese sandwich; often with walnuts or honey.

Blood sausage sandwich; often with apple or onion.

White sausage sandwich; creamy, mild.

Basque blood sausage (with rice or peppers) on bread.

Bleu d'Auvergne cheese sandwich; bold blue flavor.

Sandwich emphasizing Brittany's famous salted butter.

Sandwich featuring Charentes AOC butter.

Beaufort cheese sandwich; Alpine cheese.

Beef sandwich; various preparations.

Artois regional sandwich.

Aperitif sandwich; small bites before dinner.

Italian-influenced sandwich with marinated vegetables and cured meats.

Smoked eel sandwich; delicacy.

Anjou regional sandwich; local wines influence.

Troyes-style andouillette on bread; the most famous variety.

Vire-style smoked tripe sausage on bread.

Vire tripe sausage on bread.

Guémené-style andouille on bread; concentrically layered.

Sandwich with anchoïade (anchovy paste); strong, salty flavor.

Amiens-style sandwich; pâté de canard d'Amiens influence.