Sandwich Welsh
The Lille brasserie's beer-and-cheddar melt built as a closed sandwich: ham under a broiled rarebit sauce, a second toast as the cap, eaten hot with cutlery.
Plat-en-Sandwich
Sandwich Waterzooi
A loose Ghent cream braise, sieved to the instant it coats rather than soaks, slid warm into pain de campagne: poached chicken or river fish, leek, the yolk-and-cream liaison just clinging.
Sandwich Truffade
An Auvergne mountain dish folded into bread: fried potato bound by the long-melting tomme fraiche of Cantal AOP, eaten hot off the pan with mountain water on a slate board.
Sandwich Tripes à la Mode de Caen
Caen's overnight cider-and-calvados beef-tripe braise, lifted warm out of an earthenware pot and folded into a crusted baguette before the gelatin can set.
Sandwich Spätzle
Alsatian egg-noodle dumpling pan-finished in butter, packed into a country loaf with browned onion and Munster, a winstub carb-on-carb novelty.
Sandwich Ratatouille
Cold ratatouille, drained of its loosest juice, packed into a split baguette: a vegetable sandwich whose whole craft is the fight between a stew that wants to run and a loaf that cannot soak.
Sandwich Raclette Baguette
A semi-firm Savoyard cheese melted and scraped into a split baguette, where the crust tube concentrates the molten cheese instead of letting it spread and set. Eaten warm and elastic.
Sandwich Quiche Lorraine
The Sandwich Quiche Lorraine puts a whole cold wedge of quiche, pastry floor and set custard, into a crusted loaf. It works on one trick: bake the migaine firm enough to slice and keep it cold.
Sandwich Préfou
Préfou (garlic bread) used as sandwich; Vendée garlic bread.
Sandwich Potjevleesch
Potjevleesch is French Flanders in a slab: four white meats, rabbit, chicken, veal, and pork, set cold in a vinegary jelly and laid on crusted bread. The estaminet eats it under hot frites.
Sandwich Potée Auvergnate
The Auvergne's slow pot of salt pork and cabbage, lifted out and drained of its broth and packed into a crusted loaf. A whole boiled dinner reduced to the only state a soup can ride in bread.
Sandwich Pineau-Melon
The sandwich pineau-melon carries a Charentes apéritif into bread: ripe Charentais melon steeped in Pineau des Charentes, the fortified wine lending the fruit a savoury backbone.
Sandwich Kouign-Amann
Sweet: kouign-amann pastry split and filled.
Sandwich Garbure
Garbure soup elements (ham, cabbage, duck) as sandwich.
Sandwich Fleischnacka
Yesterday's pot-au-feu beef, minced and rolled in fresh egg pasta, sliced into snail-shaped spirals browned in butter and poached in broth. In bread, it is how the cold, set slice travels.
Sandwich Flammekueche
Flammekueche (tarte flambée) rolled or folded as sandwich.
Sandwich Ficelle Picarde
Ficelle picarde (ham and mushroom crêpe) filling on bread.
Sandwich Choucroute
Sauerkraut and sausage sandwich; Alsatian classic.
Sandwich Cassoulet
The Sandwich Cassoulet is a leftover-pot sandwich: yesterday's Languedoc casserole of beans, confit, and sausage wedged into a dense crusted loaf, eaten warm before the fat sets.
Sandwich Baeckeoffe
The Alsatian baeckeoffe is a three-meat-and-potato braise steeped overnight in white wine and juniper and baked in the cooling baker's oven. Folded into a baguette, the slow braise is the sandwich.
Sandwich aux Quenelles
Quenelle (pike dumpling) sandwich; Lyon specialty on bread.
Sandwich aux Grattons
Sandwich with grattons (crispy pork scratchings); Lyonnaise specialty.
Sandwich aux Grattons Lyonnais
Crispy pork grattons on bread; Lyon bar snack.