Regional Specialty Sandwiches - One Sandwich - The Joy of Sandwiches (Page 2)

Mediterranean-style sandwich with olives, tomatoes, basil, and olive oil.

Market sandwich; fresh ingredients, often made to order.

Le Mans-style; rillettes du Mans.

Lyon-style sandwich; featuring local charcuterie and cheese.

Lorraine-style sandwich; quiche-influenced flavors.

Languedoc regional sandwich.

Médoc-style pork stomach terrine on bread.

Franche-Comté style with Comté, Morbier, and local sausages.

Sweet fougasse from Aigues-Mortes, filled.

Farci Poitevin (herb and vegetable terrine) on bread.

Bistro-style sandwich; often served with cornichons and mustard.

Dijon-style sandwich; heavy on Dijon mustard.

Bakery-made sandwich; fresh baguette with quality fillings.

Counter sandwich from cafés; eaten standing at the zinc bar.

Construction site sandwich; large, substantial.

Dauphiné regional sandwich; local cheeses and charcuterie.

Corsican sandwich; island charcuterie and cheese.

Northern French sandwich; Maroilles, beer influences.

Charentes regional sandwich; butter, Cognac influences.

Catalan-influenced sandwich; Spanish border.

Breton-style sandwich; salted butter, local products.

Brasserie-style sandwich; café culture.

Burgundy-style sandwich; bœuf bourguignon influences.

Boulogne-style fish sandwich; major fishing port.