Plat-en-Sandwich - One Sandwich - The Joy of Sandwiches

Northern French Welsh rarebit; beer-cheese on toast with ham.

Waterzooi (cream stew) components as sandwich.

Truffade (potato-cheese dish) as sandwich; Cantal cheese and potatoes.

Caen-style tripe as sandwich filling.

Spätzle (egg noodles) in bread; carb-on-carb Alsatian.

Ratatouille vegetable stew as sandwich filling.

Baguette with melted raclette cheese.

Slice of quiche Lorraine eaten sandwich-style.

Préfou (garlic bread) used as sandwich; Vendée garlic bread.

Potjevleesch (potted meats in gelatin) on bread; Flemish terrine.

Auvergnat pork and cabbage stew as sandwich.

Sweet pairing of Pineau-marinated melon in sandwich form.

Sweet: kouign-amann pastry split and filled.

Garbure soup elements (ham, cabbage, duck) as sandwich.

Meat roll (pasta-wrapped) sliced for sandwich.

Flammekueche (tarte flambée) rolled or folded as sandwich.

Ficelle picarde (ham and mushroom crêpe) filling on bread.

Sauerkraut and sausage sandwich; Alsatian classic.

Cassoulet components as sandwich; sausage, duck, beans on bread.

Cassoulet components on bread.

Baeckeoffe meat stew in sandwich form; Alsatian specialty.

Quenelle (pike dumpling) sandwich; Lyon specialty on bread.

Sandwich with grattons (crispy pork scratchings); Lyonnaise specialty.

Crispy pork grattons on bread; Lyon bar snack.