Pan Bagnat au Thon
Oil-packed tuna flaked from the tin turned a poor fisherman's anchovy sandwich into a beach staple. The one rule: nothing in a pan-bagnat is ever cooked, every vegetable goes in raw.
France
Pain Viennois Garni
Viennese bread sandwich; slightly sweet, soft.
Pain Poilâne Garni
Pain Poilâne Garni is built on the wide wheat sourdough miche, sliced across into thick discs rather than split, carrying one assertive filling. A bread that talks back, from Paris.
Pain Perdu Salé
Savory French toast sandwich.
Pain d'Épices Garni
Spiced bread (pain d'épices) as sandwich.
Pain d'Épices-Foie Gras
Spiced bread with foie gras; holiday pairing.
Pain de Campagne Garni
Country bread sandwich; rustic loaf.
Pain Complet Garni
Whole wheat bread sandwich.
Pain Brié Garni
Norman pain brié used for sandwich.
Pain aux Olives Garni
Olive bread sandwich.
Pain aux Noix Garni
Walnut bread sandwich; often with cheese.
Pain aux Figues Garni
Fig bread sandwich; with foie gras or cheese.
Pain aux Céréales Garni
Multigrain bread sandwich.
Pain au Levain Garni
Sourdough sandwich.
Pain au Lait Garni
Milk bread roll sandwich.
Pain au Chocolat Sandwich
Pain au chocolat split and filled (ice cream, etc.).
Mini-Sandwich
Mini sandwiches; cocktail party fare.
Jambon-Fromage
Baguette with ham and cheese (typically Emmental or Gruyère); the second most popular French sandwich.
Jambon-Fromage-Beurre
Triple combination of ham, cheese, and butter on baguette.
Jambon-Emmental
Ham with Emmental cheese on baguette; specific cheese variation.
Jambon Cru Beurre
Baguette with dry-cured raw ham (like Bayonne) and butter.
Jambon-Comté
Ham with Comté cheese; using the prestigious Jura cheese.