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
Highway rest stop sandwich; variable quality.
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
Artois lunch in three Pas-de-Calais staples: a thick spread of salted farm butter, lean local dry-cured ham, and a cornichon on the side rather than inside.
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
The Sandwich Aéroport is a category set by its constraints, not its recipe: built at a factory, sealed cold, and bought hours later at a gate. Everything in it bends to surviving the wait.
Sandwich à la Mirabelle
Sandwich with mirabelle plum elements; unique regional fruit.
Sandwich à la Lucques
Lucques olive variety in sandwich.
Sandwich à Emporter
Takeaway sandwich; packaged for transport.
Sandwich Traiteur
Caterer-quality sandwich; upscale ingredients.