Regional Specialty Sandwiches - One Sandwich

Vendée regional sandwich; ham, mogettes.

Sandwich on baguette de tradition; premium bread, artisanal.

Tours-style sandwich; rillettes, goat cheese.

Toulouse-style sandwich; saucisse de Toulouse, cassoulet influences.

High-speed train sandwich; travel food.

Southwestern sandwich; duck, foie gras, regional products.

Train station sandwich; quick food for travelers, variable quality.

Scandinavian-influenced; open-faced style.

Savoyard sandwich; Alpine cheeses like Beaufort, Reblochon.

Sarthe regional sandwich; pork products.

Provençal sandwich with herbs de Provence, tomatoes, and local ingredients.

Poitou regional sandwich; chabichou cheese.

Picnic sandwich; outdoor eating tradition.

Picardy regional sandwich; local products.

Perpignan-style; Catalan influences.

Classic Parisian sandwich; typically jambon-beurre with lettuce and tomato.

Classic Parisian baguette sandwich; jambon-beurre with optional additions.

Norman-style sandwich; cream, apples, Camembert, cider influences.

Nordic-style with smoked fish, cream cheese.

Nice-style sandwich; similar to pan bagnat but on regular bread.

Nantes-style sandwich; Atlantic influences.

Any sandwich emphasizing Dijon mustard.

Montpellier-style sandwich.

Metro/quick lunch sandwich; fast, portable Parisian lunch.