Sandwich Méditerranéen
The sandwich méditerranéen is a coast in a loaf, not a recipe: ripe tomato, black olives, basil, and tuna or fresh cheese bound by olive oil brushed into the crumb until the bread drinks it.
Regional Specialty Sandwiches
Sandwich Marché
The sandwich du marché is a method, not a recipe: a baguette filled to order from the morning's stalls, ham off the block and a tomato out of the crate, eaten on foot before the bread tires.
Sandwich Manceau
Rillettes du Mans, coarse pork slow-cooked in its own fat until it shreds, spread thick on a crusted loaf with cornichons pressed in. Shreddier and paler than the smoother Tours style.
Sandwich Lyonnais
The bouchon pairing on a Lyon baguette: rosette de Lyon shingled along the crumb and cervelle de canut, the city's herbed fresh cheese, spread on the facing crust.
Sandwich Lorrain
The sandwich lorrain lifts the fillings of a quiche lorraine out of the shell: smoked lard fumé, egg, and a mild cheese on buttered bread, the eastern French table made portable.
Sandwich Languedocien
There is no codified dish called the sandwich languedocien. The name is the Languedoc larder: cured pork, goat cheese, Lucques olive and garlic on a crusted loaf split for filling.
Sandwich Grenier Médocain
A pressed coil of seasoned pork stomach, poached in garlicky broth and never smoked, sliced cold into pale marbled rounds: the grenier médocain is the Médoc's own charcuterie, eaten in wine country.
Sandwich Franc-Comtois
The Sandwich Franc-Comtois folds a Jura cellar into a baguette: aged Comté, ash-seamed Morbier, and coins of smoked saucisse de Morteau, eaten just below room temperature so the fat slices clean.
Sandwich Fougasse d'Aigues-Mortes
The sweet, orange-blossom brioche fougasse of walled Aigues-Mortes, split and filled with cream or preserve, a salt-town Christmas bread gone year-round sandwich.
Sandwich Farci Poitevin
Farci poitevin is the Poitou vegetable terrine that behaves like charcuterie: sorrel, chard, and herbs bound with egg, cooked until sliceable, and eaten cold on baguette.
Sandwich du Bistrot
The house sandwich, chalked beside the plat du jour and remade each morning from whatever the kitchen already has on hand: last night's roast, a pâté, the cheese board's last wedge.
Sandwich Dijonnais
Dijon-style sandwich; heavy on Dijon mustard.
Sandwich de la Boulangerie
Bakery-made sandwich; fresh baguette with quality fillings.
Sandwich de Comptoir
Counter sandwich from cafés; eaten standing at the zinc bar.
Sandwich de Chantier
Construction site sandwich; large, substantial.
Sandwich Dauphinois
Cold gratin dauphinois pressed into a split loaf, potatoes set in garlic cream, a slice of Saint-Marcellin alongside. A sandwich whose only firm thing is the crust holding a soft regional filling.
Sandwich Corse
A curl of coppa off the knife, marbled and peppery: the Sandwich Corse frames one cured island meat on crusted bread, coppa or lonzu or prisuttu, and asks the cook only to choose well.
Sandwich Ch'ti
Northern French sandwich; Maroilles, beer influences.
Sandwich Charentais
Charentes regional sandwich; butter, Cognac influences.
Sandwich Catalan
Catalan-influenced sandwich; Spanish border.
Sandwich Breton
Breton-style sandwich; salted butter, local products.
Sandwich Brasserie
Brasserie-style sandwich; café culture.
Sandwich Bourguignon
The sandwich bourguignon spoons wine-braised beef warm into a firm loaf, shredded and damp with its reduced sauce. The wine cuts the richness from inside; the only craft is how wet it goes in.
Sandwich Boulonnais
The Sandwich Boulonnais is a smoked-fish sandwich from the largest fishing port in France: herring or mackerel off the boats and through the smokehouse, buttered bread, a squeeze of lemon.