France - One Sandwich - The Joy of Sandwiches (Page 15)

Alsatian-style sandwich; Germanic influences.

Aligot (cheesy mashed potatoes) in bread; stretchy, rich.

Smoked haddock sandwich.

Airport sandwich; convenient travel food.

Andouillette (smaller tripe sausage) sandwich; often grilled.

Andouille sausage sandwich; tripe sausage with strong flavor.

Sandwich with aïoli (garlic mayonnaise); garlicky and rich.

Sandwich spread with tapenade (olive paste); Provençal specialty.

Melted raclette cheese sandwich; often with potatoes.

Salt cod sandwich; various preparations.

Sandwich with mirabelle plum elements; unique regional fruit.

Lucques olive variety in sandwich.

Flamiche (leek tart) slice eaten sandwich-style.

Corsican coppa on bread.

Takeaway sandwich; packaged for transport.

Sweet brioche-like bread from Romans, filled.

Pissaladière (onion, anchovy, olive tart) eaten folded or used as bread.

Pressed Italian-style sandwich; very popular in France.

Tuna panini.

Chicken panini.

Ham and cheese panini.

Vegetarian pan bagnat without fish; just vegetables, eggs, and olive oil.

Traditional pan bagnat following strict Niçoise recipe: no lettuce, specific vegetables, local olive oil.

Pan bagnat emphasizing anchovies.