Sandwich Bordelais
The Sandwich Bordelais grills an entrecôte over dried vine cuttings and slices it thin into a buttered baguette, set against shallot, raw and stinging or cooked sweet. A vineyard harvest in bread.
Regional Specialty Sandwiches
Sandwich Bistrot
Bistro sandwich; accompanying drinks.
Sandwich Berry
A market stall in Bourges writes 'sandwich berry' on its noon slate above a half-loaf of pain de campagne with a slice of Crottin de Chavignol and a thread of walnut oil from the Sologne mills.
Sandwich Berrichon
The Sandwich Berrichon builds on a pulse, not a cured meat: green lentils crushed coarse on country bread, young crottin de Chavignol smeared over the top, two of the Berry's protected names.
Sandwich Basque
Basque-style sandwich; local ham, cheese, peppers.
Sandwich Auvergnat
The Massif Central larder in a loaf: firm tangy Cantal and peppered mountain charcuterie, both built to keep through winter, on a crust sturdy enough to push back. Cellar food carried up the puys.
Sandwich Autoroute
The sandwich autoroute is defined by its point of sale: a wrapped, chilled baguette or pain de mie from a French motorway aire, built to survive hours in a cold cabinet.
Sandwich au Piment d'Espelette
The sandwich au piment d'Espelette is organised around a spice: the mild Basque chili dusted through jambon de Bayonne and brebis cheese, threading dried-fruit warmth across every bite.
Sandwich Artésien
A salted-butter and dry-cured ham baguette from the Artois, around Arras. With no protected ham or appellation butter to its name, its real lineage runs underground to the miners' briquet of the old.
Sandwich Apéro
Aperitif sandwich; small bites before dinner.
Sandwich Angevin
Ham, butter, and discs of Galet de la Loire, the bloomy Anjou cheese shaped like a river pebble, down a grain baguette. The sandwich angevin carries its region in a cheese, not a cured spread.
Sandwich Amiénois
The sandwich amiénois carries a cool slice of the pâté de canard d'Amiens, the city's emblematic duck pâté en croûte, on a length of baguette. Amiens builds its charcuterie on duck.
Sandwich Alsacien
Not one recipe but a region in a loaf: smoked ham, a Strasbourg knack, presskopf, and choucroute braised in Riesling, under a heavy stripe of mustard. The Rhineland larder folded into rye.
Sandwich Aéroport
A sandwich engineered to survive an eight-hour cold wait between the factory and the gate: sealed in plastic, fillings chosen to hold, butter painted on as a moisture barrier. Survival, not freshness.
Sandwich à la Mirabelle
The mirabelle plum, a small golden stone fruit grown in Lorraine, is harvested for six weeks each summer. As jam on pain de mie, it becomes a simple year-round sweet sandwich.
Sandwich à la Lucques
Lucques olive variety in sandwich.
Sandwich à Emporter
Takeaway sandwich; packaged for transport.
Sandwich Traiteur
Caterer-quality sandwich; upscale ingredients.