Sandwich Merguez
The Sandwich Merguez is a French open-air market and banlieue counter build organised around a North African chilli sausage, the lamb's heat carried in a baguette with frites and harissa.
Sandwich Saucisson & Charcuterie
Sandwich Merguez-Frites
The Maghrebi-French kebab counter's late-night build: two merguez, a bed of frites tucked inside the loaf, harissa and garlic mayo, paper around the lot.
Sandwich Lonzu
The Sandwich Lonzu shaves Corsica's leanest cure, the dry-cured pork loin, thin onto a buttered baguette: a herbed, near-lean coin with a hazelnut rim of fat and a chestnut-smoke note under it.
Sandwich Knack
The knack is named for the sound its casing makes: a clean crack under the teeth, then the juice. Scalded and lightly smoked, served warm under mustard, the cooked sausage on a cold charcuterie shelf.
Sandwich Jésus de Lyon
Lyon's December sausage: the broadest, longest-cured of the Lyonnais saucisson family, hung in November and coined onto baguette through the Christmas week.
Sandwich Gendarme
The Alsace and Vosges pack lunch: a pressed-flat smoked dried sausage sliced thin onto buttered bread, a 17th-century Swiss-Tyrolean cure on a French baguette.
Sandwich Figatellu
Corsica's pork-and-liver sausage on a halved baguette: grilled hot off chestnut embers, or sliced cool from the cured cylinder, with chestnut smoke and an iron tang either way.
Sandwich Diots
Small Savoyard pork sausages simmered slow in a dry Apremont with onions, lifted from the pot onto a pain de seigle, the four-o'clock après-piste hot bite of the Megève chalets.
Sandwich Coppa
The Sandwich Coppa shaves dry-cured pork neck, a marbled spiral of lean and fat in every coin, onto a buttered baguette: a slice that carries its own richness, so the build stays bare.
Sandwich Cocktail
Cocktail party sandwich; bite-sized.
Sandwich Charcuterie Corse
Mixed Corsican charcuterie sandwich; coppa, lonzu, figatellu.
Sandwich Charcuterie Corse Mixte
In a Corti charcuterie at half-past eleven the owner trims a tasting board of four Corsican cures into a single half-loaf, shingled in the order they should arrive in the mouth.
Sandwich Cervelas Alsacien
Alsatian cervelas sausage on bread.
Sandwich Boudin-Pommes
The Sandwich Boudin-Pommes is the Norman bistro lunch form of the regional blood-sausage-and-apple plate, the fruit cooked down to a sweet caramelised bind that holds the warm sausage to the bread.
Sandwich Boudin Noir aux Pommes
The Sandwich Boudin Noir aux Pommes is the Norman plate of blood sausage and apple moved onto bread, the apple a sharp cooking variety kept tart so its acid lifts the iron rather than sweetening it.
Sandwich Bierwurst
Sandwich Bierwurst: the Bavarian cooked sausage on a French baguette, an Alsatian charcuterie counter built from broad red coins of finely emulsified smoked pork, butter, mustard and cornichons.
Sandwich aux Rillettes
Baguette with rillettes (potted meat spread); rich and fatty.
Sandwich au Saucisson
The four-component picnic sandwich, nothing in it needing refrigeration. A length of baguette, a cylinder of dry-cured pork, a knife, and the bench you sit on when the walk runs out.
Sandwich au Saucisson de Lyon
The three large-format Lyonnais pork sausages, rosette and Jesus and the brioche-cooked saucisson cuit, sliced thick onto a 1993-decree baguette de tradition at the bouchon counter.
Sandwich au Prisuttu
A length of pane casanu draped with thin slices of Corsican dry-cured leg ham, the nustrale pig and chestnut-feed signature in every fold of the cured red lean.
Sandwich au Presskopf
A clean glassy slice of Alsatian pressed-head terrine on rye: gelatin-set picked meat with onion, parsley and vinegar built in, a cornichon alongside.
Sandwich au Lonzu
The bar version of Corsica's cured loin sandwich: lonzu sliced to order off the hanging piece, eaten standing with a short pour of island red.
Sandwich au Jésus
The Franc-Comtois Christmas grade of the Morteau line, the broad smoked sausage held back from the autumn pig-killing for the December table, sliced warm onto baguette with a spoon of Puy lentils.
Sandwich au Figatellu
The sandwich au figatellu is one grilled Corsican liver sausage, hot off the chestnut embers, in plain crusted bread: iron, smoke, and running fat, with the grill doing double duty as the safety step.