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

Sandwich Alsacien

Not one recipe but a region in a loaf: smoked ham, a Strasbourg knack, presskopf, and choucroute braised in Riesling, under a heavy stripe of mustard. The Rhineland larder folded into rye.

Sandwich Aligot

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

Sandwich Aéroport

The Sandwich Aéroport is a category set by its constraints, not its recipe: built at a factory, sealed cold, and bought hours later at a gate. Everything in it bends to surviving the wait.

Sandwich à l'Andouillette

The andouillette sandwich is a raw tripe sausage grilled hot to order, browned skin and loose centre, laid in a split loaf under a heavy line of mustard. Eaten warm, in Troyes.

Cold-smoked pork tripe shaved thin onto buttered bread, the andouille sandwich is a plain frame for one loud thing: weeks of beechwood smoke and a deep organ savor that lands hard against plain wheat.

Sandwich à l'Aïoli

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

Sandwich à la Tapenade

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

Sandwich à la Raclette

Melted raclette cheese sandwich; often with potatoes.

Sandwich à la Morue

Salt cod sandwich; various preparations.

Sandwich à la Mirabelle

Sandwich with mirabelle plum elements; unique regional fruit.

Sandwich à la Lucques

Lucques olive variety in sandwich.

Sandwich à la Flamiche

Flamiche (leek tart) slice eaten sandwich-style.

Sandwich à la Coppa

The mainland bistro reading of the Corsican cure: dry-cured pork neck shaved thin onto a half-baguette, bare by intent, the marbled coins doing the whole job.