France - One Sandwich - The Joy of Sandwiches (Page 2)

Smoked trout sandwich.

Truffade (potato-cheese dish) as sandwich; Cantal cheese and potatoes.

Caen-style tripe as sandwich filling.

Sandwich on baguette de tradition; premium bread, artisanal.

Tours-style sandwich; rillettes, goat cheese.

Toulouse-style sandwich; saucisse de Toulouse, cassoulet influences.

Tomato and mozzarella; Italian influence.

Tuna with tomatoes.

Simple tuna mayo sandwich.

Tuna with raw vegetables; common boulangerie option.

High-speed train sandwich; travel food.

Tiny clam (telline) sandwich; Camargue delicacy.

Camargue bull meat sandwich; AOC beef.

Garlic and herb flavored fresh cheese sandwich.

Tarama (fish roe spread) sandwich; Greek influence.

Breaded tripe sandwich; Lyon's famous bouchon dish adapted.

Surimi with vegetables.

Southwestern sandwich; duck, foie gras, regional products.

Ground beef patty sandwich; French burger.

Spätzle (egg noodles) in bread; carb-on-carb Alsatian.

Train station sandwich; quick food for travelers, variable quality.

Scandinavian-influenced; open-faced style.

Savoyard sandwich; Alpine cheeses like Beaufort, Reblochon.

Smoked salmon sandwich; often with cream cheese.