Sandwich Rillettes du Mans
The Sandwich Rillettes du Mans spreads fork-shredded pork, packed pale and loose in its own fat, thick onto a baguette, a cornichon to cut the richness. The coarse Sarthe benchmark.
France
Sandwich Rillettes du Mans
Le Mans rillettes (whiter, creamier) on bread.
Sandwich Rillettes d'Oie
The Southwest's goose-rillettes spread on a crusted baguette: long-shredded leg meat sealed in its own fat, opened cool in October from a Gers cellar terrine.
Sandwich Rillettes de Tours
Tours-style rillettes (darker, more caramelized) on bread.
Sandwich Rillettes de Tours
Tours rillettes (darker, textured) on baguette.
Sandwich Rillettes de Thon
A no-cook tuna spread from a tin and a tub of crème fraîche, mashed with lemon and shallot for the apéritif hour. The most domestic of the French fish rillettes.
Sandwich Rillettes de Saumon
A salmon rillettes runs the same fish in two states: fresh-poached for the tender flake, cold-smoked for the salt and woodsmoke. Bound with butter, served at room temperature so the spread loosens.
Sandwich Rillettes de Porc
Pork shoulder and belly cooked down in their own fat to a coarse spread, packed thick into a baguette, cut with a cornichon. The default rillettes, served at room temperature where the fat carries.
Sandwich Rillettes de Maquereau
Mackerel flaked into a soft spread bound by creme fraiche and lemon rather than its own fat, layered thick on a crusted loaf and eaten cold. Lighter and sharper than any potted pork.
Sandwich Rillettes de Canard
Duck leg slow-cooked in its own fat and shredded to a dark, gamy spread, packed into a crusted baguette. The richer, deeper cousin of pork rillettes, off Gascony's confit shelf.
Sandwich Rillauds d'Anjou
Anjou pork belly cooked in its own fat to a burnished cube, packed warm down a baguette with strong Dijon, eaten on a Saturday market morning with a glass of Saumur-Champigny.
Sandwich Rigotte de Condrieu
The Sandwich Rigotte de Condrieu frames a tiny raw goat cheese from the Pilat slopes above Lyon, its rind freckling blue-grey as it dries, kept spare so the small round is not lost.
Sandwich Ratatouille
Cold ratatouille, drained of its loosest juice, packed into a split baguette: a vegetable sandwich whose whole craft is the fight between a stew that wants to run and a loaf that cannot soak.
Sandwich Raclette Baguette
A semi-firm Savoyard cheese melted and scraped into a split baguette, where the crust tube concentrates the molten cheese instead of letting it spread and set. Eaten warm and elastic.
Sandwich Quiche Lorraine
The Sandwich Quiche Lorraine puts a whole cold wedge of quiche, pastry floor and set custard, into a crusted loaf. It works on one trick: bake the migaine firm enough to slice and keep it cold.
Sandwich Provençal
A crusted baguette dressed cold with drained ripe tomato, oil-cured olive, anchovy, raw onion, and a film of mill-fresh olive oil rubbed with herbes de Provence onto the crumb.
Sandwich Prisuttu
The Corsican village ham sandwich: eight-kilo legs hung for up to two years in mountain attics, sliced thin onto a wide country loaf.
Sandwich Préfou
Préfou (garlic bread) used as sandwich; Vendée garlic bread.
Sandwich Poulet
The everyday French boulangerie chicken baguette: a half-loaf, a thin band of mayonnaise, three or four slices of cooked breast, and a leaf of green lettuce.
Sandwich Poulet Rôti
The roast chicken sandwich, skin and all: a whole rotisserie bird carved into a baguette, dark meat and crisp seasoned skin and rendered jus, the Sunday roast and its Monday leftovers.
Sandwich Poulet-Curry
In a French boulangerie, curry is a register and not a heat: a pinch of mild yellow powder in mayonnaise, rounded with raisins and apple. The sandwich poulet curry is warmth, not fire.
Sandwich Poulet-Crudités
Cooked chicken, raw vegetables, and mayonnaise in a split baguette, the everyday lunch of the boulangerie cold case. Drain the tomato and dress the chicken, and the loaf holds for an hour.
Sandwich Potjevleesch
Potjevleesch is French Flanders in a slab: four white meats, rabbit, chicken, veal, and pork, set cold in a vinegary jelly and laid on crusted bread. The estaminet eats it under hot frites.
Sandwich Potée Auvergnate
The Auvergne's slow pot of salt pork and cabbage, lifted out and drained of its broth and packed into a crusted loaf. A whole boiled dinner reduced to the only state a soup can ride in bread.