Sandwich Végétarien

Sandwich Œuf-Mimosa

A French egg sandwich named for the yellow mimosa flower: cooked white folded with mayonnaise, the yolk sieved into a pollen-fine crumb on top.

Sandwich Œuf-Mayonnaise

The chopped-and-folded egg salad sandwich of the Paris bistro counter, sharpened with Dijon and defended by ASOM, the society founded by Claude Lebey in 1990 to keep it on menus.

Sandwich Œuf Dur

Sandwich Oeuf Dur: the plain sliced hard-boiled egg on a buttered baguette, laid as visible rounds rather than bound, the unmodified base form of the French boulangerie egg sandwich.

Sandwich Tomate-Mozzarella

The Sandwich Tomate-Mozzarella is the French boulangerie's two-ingredient summer sandwich, an Italian-influenced pair stripped of basil and built on the deli counter against the water problem.

Sandwich Salade Lyonnaise

The Lyonnais bouchon salad, hot lardons and a four-minute poached egg over bitter frisée, folded into a split pain de campagne so the yolk binds the leaves at the canut weaver's noon.

Sandwich Piperade

A Basque saute of peppers, onion, and tomato cooked soft with piment d'Espelette, often set with egg, spooned into a crusted loaf. Fully meatless without the optional Bayonne ham.

Sandwich Mogettes

The morning after a cassoulet, a Vendée cook crushes leftover mogettes against country bread for breakfast: the bare bean-on-bread reading, before any of the named restaurant pairings.

A meatless French sandwich that exists because one regional lentil holds its shape: the lentille verte du Berry, dressed cold with shallot and vinegar, sits in bread as firm beads rather than a smear.

Sandwich Houmous

Hummus sandwich; Middle Eastern influence.

Sandwich Crudités

The raw-vegetable baguette with no anchor to hide behind: butter lettuce, ripe tomato, cucumber, grated carrot, and a dressing that does all the seasoning a cured meat would do elsewhere.

Sandwich Crudités

Raw vegetable sandwich; grated carrots, lettuce, tomato.

Sandwich Céréales

Sandwich on multigrain/seeded baguette.

Sandwich Carottes Râpées

Grated carrot dressed in a lemon vinaigrette, drained and packed into a buttered baguette: the cheap, bright, meatless lunch of the French traiteur case and school canteen.

Sandwich Caprese

The caprese is a French cafe's light, meat-free summer line, and the basil is the argument: the one leaf, torn not cut and added last, that makes it a caprese and not a bare tomato-and-mozzarella.