Sandwich Jambon de Bayonne-Brebis
Bayonne ham with sheep's cheese (Ossau-Iraty).
Bayonne ham with sheep's cheese (Ossau-Iraty).
Hummus sandwich; Middle Eastern influence.
Herring with potatoes on bread.
Médoc-style pork stomach terrine on bread.
French 'Greek' sandwich; kebab meat, fries, sauce.
Gougère (cheese puff) split and filled; Burgundian cheese pastry.
Preserved duck gizzards on bread; salad ingredient as sandwich.
Gendarme sausage (flat, dried) sandwich; chewy texture.
Garbure soup elements (ham, cabbage, duck) as sandwich.
Fresh cheese sandwich; mild, spreadable.
Cheese and butter on baguette; simple classic.
Franche-Comté style with Comté, Morbier, and local sausages.
Fourme d'Ambert blue cheese sandwich; milder blue.
Sweet fougasse from Aigues-Mortes, filled.
Foie gras on spiced bread; festive pairing.
Foie gras with fig jam; classic pairing.
Sandwich on flûte (between baguette and ficelle size).
Meat roll (pasta-wrapped) sliced for sandwich.
Flammekueche (tarte flambée) rolled or folded as sandwich.
Corsican figatellu (liver sausage) sandwich; smoky, strong.
Sandwich on ficelle (thin baguette); lighter bread-to-filling ratio.
Ficelle picarde (ham and mushroom crêpe) filling on bread.
Farci Poitevin (herb and vegetable terrine) on bread.
Falafel in baguette; Middle Eastern-French fusion.