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

Italy eats its tomato and mozzarella on a plate as the caprese salad. France slid the same pair into a split baguette and made it a fixed summer line on the boulangerie shelf.

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

The cheap meatless baguette of the French lunch counter: grated carrot in a Dijon-sharpened vinaigrette, dressed and rested ahead, packed into a split loaf over a thin film of butter that keeps.

Sandwich Caprese

The caprese is a French café's light, meat-free summer line, and the basil is what earns the Capri name: the one leaf, torn not cut and added last, over cold tomato and fresh mozzarella.