Sandwich Chèvre-Miel
Goat cheese with honey; sweet-savory combination.
France
Sandwich Chèvre Chaud
Warm goat cheese sandwich; cheese melted or grilled.
Sandwich Charentais
Charentes regional sandwich; butter, Cognac influences.
Sandwich Charcuterie Corse
A baguette of cool coppa and lonzu with figatellu, the Corsican liver sausage, cut hot from the winter grill in its fresh season or sliced cold when dried.
Sandwich Charcuterie Corse Mixte
In a Corti charcuterie at half-past eleven the owner trims a tasting board of four Corsican cures into a single half-loaf, shingled in the order they should arrive in the mouth.
Sandwich Cervelle de Canut
Lyon's cervelle de canut is beaten, not aged: fresh fromage blanc slapped smooth with shallot and herbs, a mid-morning bouchon dish named after the silk workers it insulted.
Sandwich Cervelas Alsacien
The cervelas alsacien is a mild, red-cased pork sausage that named itself after the brain it no longer contains. On a baguette with mustard, the bread and the condiment do what the filling will not.
Sandwich Céréales
A cold boulangerie sandwich on a seeded multigrain loaf, with butter or fresh cheese and cucumber, radish or smoked salmon, in Paris lunch cases.
Sandwich Catalan
Catalan-influenced sandwich; Spanish border.
Sandwich Cassoulet
Yesterday's cassoulet spooned cold into a split loaf the next morning. The Languedoc bean stew is already salted and confit-rich, so the dense crust adds no flavour.
Sandwich Carottes Râpées
The cheap meatless baguette of the French lunch counter: grated carrot in a Dijon-sharpened vinaigrette, dressed and rested ahead, packed into a split loaf over a thin film of butter that keeps.
Sandwich Carbonnade
Carbonnade flamande, a Flemish beer-braised beef stew, packed into a split baguette in the Nord: a braise asked to survive in dry bread, built for the friterie counter and eaten warm, within the hour.
Sandwich Caprese
The caprese is a French café's light, meat-free summer line, and the basil is what earns the Capri name: the one leaf, torn not cut and added last, over cold tomato and fresh mozzarella.
Sandwich Cancoillotte
Cancoillotte, melted from metton curd into a runny cream, spooned warm onto baguette rather than sliced. Franche-Comté's own cheese, WWI-tinned by Laurent Raguin, IGP-protected since 2022.
Sandwich Camembert Rôti
Baked/melted Camembert sandwich.
Sandwich Camembert-Pommes
Runny ripe Camembert against a cold tart apple snap, on a crusted loaf: a Normandy pairing of pasture and orchard, the cheese and the cider apple off the same farms.
Sandwich Brocciu
Brocciu fresh cheese sandwich; Corsican specialty.
Sandwich Brocciu-Figatellu
A Corsican collision: figatellu off the grill, smoke and pork liver, laid on bread under a thick cool cushion of brocciu, the island's fresh ewe-whey cheese. Two products of one winter, in one hand.
Sandwich Breton
Brittany's salted butter, grains still crunching, spread thick on a baguette with pale jambon blanc. The salt in the loaf traces back to a 1532 tax exemption.
Sandwich Brasserie
The sandwich section of a French brasserie menu: buttered baguette, jambon de Paris or pâté, cornichons, built at the bar and served with a demi.
Sandwich Brandade
Brandade is salt cod beaten with olive oil into an actual emulsion, no flake left, spread thick on crusted bread. Durand wrote it down in 1830, reportedly as branlade, not Brandade Nîmoise.
Sandwich Brandade de Morue
Salt cod and potato purée on bread.