Sandwich Pont-l'Évêque
Pont-l'Évêque cut into honest slabs along a baguette, rind kept on, eaten with a glass of cidre brut from the Pays d'Auge orchards; the square moulding decides the cut.
France
Sandwich Poitevin
Chabichou du Poitou, the small tapered goat cheese of Haut-Poitou, sliced over a baguette with honey or a fig: a tangy goat-cheese sandwich the loaf is built to frame.
Sandwich Pique-Nique
The Sandwich Pique-Nique is defined by where it is eaten, outdoors and hours after packing. The build leans on cured meat, firm cheese, and a crusted loaf, all chosen to arrive intact.
Sandwich Piperade
A Basque saute of peppers, onion, and tomato cooked soft with piment d'Espelette, often set with egg, spooned into a crusted loaf. Fully meatless without the optional Bayonne ham.
Sandwich Pineau-Melon
The sandwich pineau-melon carries a Charentes apéritif into bread: ripe Charentais melon steeped in Pineau des Charentes, the fortified wine lending the fruit a savoury backbone.
Sandwich Picodon
The Sandwich Picodon turns on a dry goat cheese that crumbles rather than spreads: a sharp, peppery button from the Drôme and Ardèche, bridged by a thread of honey, on a tight-crumbed baguette.
Sandwich Picard
There is no fixed Sandwich Picard recipe, so the honest version anchors on Maroilles: the orange washed-rind abbey cheese of the Thiérache, loud enough to carry a baguette with mild ham alongside.
Sandwich Perpignanais
The sandwich perpignanais rubs its bread with tomato and olive oil before any meat touches it: pa amb tomàquet under fuet and roasted peppers, the Roussillon eating Catalan on a French loaf.
Sandwich Pélardon
The Sandwich Pélardon is built on one small Cévennes goat round, caught young and creamy, its lactic tang framed by a thread of chestnut honey on an open-crumbed loaf. Hill cheese folded into bread.
Sandwich Pâté Lorrain
Pâté Lorrain in a baguette: a Baccarat charcutier's day-after workaround that turns the pastry-wrapped pork-and-veal pie into a hand-held lunch.
Sandwich Pâté Hénaff
A blue-and-yellow tin keyed open, the whole-pig pate spread the length of a baguette: the sandwich pate Henaff is how the Bigouden coast has carried lunch to the boat and the field since 1915.
Sandwich Pâté en Croûte
The charcuterie sandwich that arrives with its own pastry attached: slices of pate en croute, a terrine baked inside a butter-dough case, the cut face a mosaic of meat, jelly and crust.
Sandwich Pâté de Campagne
Country-style pâté sandwich with cornichons.
Sandwich Parisien
Point through the glass and pay in coins: a split demi-baguette, butter, a few folds of pale poached jambon de Paris. The everyday Paris counter sandwich, plain on purpose.
Sandwich Parisien Classique
The Sandwich Parisien Classique is the jambon-beurre settled into a fixed form: jambon de Paris and thick butter on a morning baguette, with lettuce, tomato, and cornichons each in their proper place.
Sandwich Ossau-Iraty
The Sandwich Ossau-Iraty closes a baguette over a thick slab of firm Pyrenean sheep cheese and a smear of Itxassou black cherry jam, the sweet-tart fruit doing the work a slice of ham does elsewhere.
Sandwich Omelette
Omelette sandwich; folded egg in bread.
Sandwich Normand
Norman-style sandwich; cream, apples, Camembert, cider influences.
Sandwich Nordique
The French deli's smoked-salmon sandwich: salmon, soft cheese, dill and lemon on pain de mie or a dark loaf. Sold pre-wrapped as nordique, suédois, or scandinave alike.
Sandwich Niçois
The salade niçoise walked off the plate and into a baguette: tuna, anchovy, tomato, olive, dressed in oil and eaten the same hour, before the crust can give. Nice's answer to the soaked pan-bagnat.
Sandwich Neufchâtel
Heart-shaped Neufchâtel cheese sandwich.
Sandwich Nantais
Nantes-style sandwich; Atlantic influences.
Sandwich Munster-Cumin
Ripe Munster, the orange-rinded washed cheese of the Vosges, met by the warm anise of caraway the Alsatians call cumin. A pairing as old as the mountain pastures both come from.
Sandwich Moutarde de Dijon
Where most sandwiches dab Dijon under the filling, this one puts the mustard in the lead: a stripe laid edge to edge, fat to hold the flare in check, and a crust strong enough to stand the bite.