France - One Sandwich - The Joy of Sandwiches (Page 16)

Pan bagnat with tuna as the primary protein.

Viennese bread sandwich; slightly sweet, soft.

Famous Poilâne sourdough as sandwich.

Savory French toast sandwich.

Spiced bread (pain d'épices) as sandwich.

Spiced bread with foie gras; holiday pairing.

Country bread sandwich; rustic loaf.

Whole wheat bread sandwich.

Norman pain brié used for sandwich.

Olive bread sandwich.

Walnut bread sandwich; often with cheese.

Fig bread sandwich; with foie gras or cheese.

Multigrain bread sandwich.

Sourdough sandwich.

Milk bread roll sandwich.

Pain au chocolat split and filled (ice cream, etc.).

Catalan tomato bread as sandwich base.

Mini sandwiches; cocktail party fare.

Ham with Gruyère cheese on baguette.

Baguette with ham and cheese (typically Emmental or Gruyère); the second most popular French sandwich.

Triple combination of ham, cheese, and butter on baguette.

Ham with Emmental cheese on baguette; specific cheese variation.

Baguette with dry-cured raw ham (like Bayonne) and butter.

Ham with Comté cheese; using the prestigious Jura cheese.