France - One Sandwich - The Joy of Sandwiches (Page 8)

Époisses cheese sandwich; very strong, washed in Marc de Bourgogne.

Époisses cheese on bread; very strong, washed rind.

Grilled ribeye steak sandwich; Bordeaux steakhouse style.

Bistro-style sandwich; often served with cornichons and mustard.

Savoyard diots sausage sandwich; pork sausage with wine.

Dijon-style sandwich; heavy on Dijon mustard.

Bakery-made sandwich; fresh baguette with quality fillings.

Counter sandwich from cafés; eaten standing at the zinc bar.

Construction site sandwich; large, substantial.

Dauphiné regional sandwich; local cheeses and charcuterie.

Curé Nantais cheese sandwich; washed-rind, strong.

Baguette with raw vegetables (lettuce, tomato, cucumber, grated carrots) and optional protein.

Raw vegetable sandwich; grated carrots, lettuce, tomato.

Crottin goat cheese on bread; Loire Valley specialty.

Shrimp with mayo.

Corsican sandwich; island charcuterie and cheese.

Coppa (cured pork shoulder) sandwich.

Comté with Morteau sausage; Jura combination.

Complete sandwich with ham, cheese, lettuce, tomato, and mayonnaise on baguette.

Cocktail party sandwich; bite-sized.

French interpretation of club sandwich; triple-decker.

Northern French sandwich; Maroilles, beer influences.

Sauerkraut and sausage sandwich; Alsatian classic.

Goat cheese with walnuts.