Pain Garni & Non-Baguette Breads - One Sandwich

Wrap

The wrap is built in a line, not a stack: filling down the centre of a soft tortilla, rolled tight and cut on the bias. A 1990s American take on the burrito, now a French chiller fixture.

Wrap Poulet

The chain-boulangerie chicken wrap: a soft wheat tortilla sealed at the seam, around a band of cold roast chicken, lettuce, tomato, and herbed mayonnaise.

Wrap César

A whole Caesar salad, romaine and chicken and parmesan and croutons, tossed in its own garlicky dressing and rolled tight in a tortilla. The 1924 Tijuana salad with one new part: the wrapper.

Sandwich Flûte

Sandwich on flûte (between baguette and ficelle size).

Sandwich Ficelle

A ficelle, French for string, is the slimmest long loaf at about 100 grams: more crust, almost no crumb, so the spare filling sits close to the surface and reads loud. Bread built to recede.

Sandwich au Seigle

The sandwich au seigle is named for its bread, not its filling: dense, sour pain de seigle and firm butter under smoked salmon or strong cured meat, the rye of the French oyster platter.

Panini

Pressed Italian-style sandwich; very popular in France.

Panini Thon

Tuna panini.

Panini Poulet

Chicken panini.

Panini Jambon-Fromage

Ham and cheese panini.

Pain Viennois Garni

Viennese bread sandwich; slightly sweet, soft.

Pain Poilâne Garni

Pain Poilâne Garni is built on the wide wheat sourdough miche, sliced across into thick discs rather than split, carrying one assertive filling. A bread that talks back, from Paris.