Sandwich Sud-Ouest
The southwestern French larder layered into one baguette: Bayonne ham, duck magret, confit, Ossau-Iraty, Espelette, Itxassou cherry.
Submarine Sandwiches
Journey into the delicious depth of our Submarine Sandwiches category! This is your one-stop guide for understanding the fascinating world of subs. From the rich history of this sandwich classic to regional variations, we explore the length and breadth of flavor-packed creations. Whether you're a fan of traditional Italian Subs or you love to experiment with gourmet twists, we've got you covered. Dive into our recipes, tips, and tricks, and prepare to submerge your taste buds in flavor!
Sandwich Steak Haché
France insists ground beef is still steak: pure beef, ground to order, no binder, cut with a knife. Put that patty in a half-baguette with frites and it becomes the friterie américain instead.
Sandwich Spätzle
An Alsatian egg-noodle dumpling packed warm into a country loaf, a winstub liberty taken with Spätzle, the little sparrow noodle that crossed the Rhine when Alsace changed hands and is now protected.
Sandwich SNCF
The wrapped baguette on the Gare de Lyon platform: a cold-chain sandwich decided by the use-by clock, sold through Relay and Hubiz, eaten on a TGV tray.
Sandwich Scandinave
The smoked salmon on this sandwich was first smoked in Paris, not imported from a northern port. Petrossian's 1930s smokehouse put it on the French deli shelf; the deli case did the rest.
Sandwich Savoyard
The Sandwich Savoyard is the Alpine cheese counter in one hand: Beaufort or Reblochon sliced on in quantity over a crusted loaf, a fold of mountain ham, a cornichon for the sharp note.
Sandwich Saumon Fumé
Smoked salmon sandwich; often with cream cheese.
Sandwich Saumon-Avocat
Salmon with avocado; modern combination.
Sandwich Saucisson-Cornichons
The Sandwich Saucisson-Cornichons builds the small brined gherkin into the architecture, the vinegar pulse threaded through the cured sausage so the pickle resets the palate at every bite.
Sandwich Saucisson Brioché
The Lyonnais cooked sausage poached and baked inside a brioche shell, sliced thick onto baguette with a stripe of Dijon, sold warm off the Sunday Saint-Antoine quay at the Bobosse and Sibilia stalls.
Sandwich Saucisson-Beurre
A demi-baguette spread thick with beurre Charentes-Poitou AOP and shingled with coins of saucisson sec, ordered at a Paris zinc counter as one hyphenated word.
Sandwich Saucisse de Toulouse
A length of coarse-chopped Toulouse pork, sold raw and grilled to order, laid hot into a split baguette with mustard. The loose grain is the point, and the bread has to catch the juice.
Sandwich Saucisse de Toulouse
Toulouse sausage on bread.
Sandwich Saucisse de Strasbourg
Strasbourg's smoked Alsatian sausage on bread: a thin natural casing under tension, the audible snap at the bite, the same family the American hot dog descends from.
Sandwich Saucisse de Morteau
The Morteau is the broad, straight, wood-pegged sausage of the Franche-Comté, cured long over conifer until smoke is its whole voice, then cooked through before it meets bread.
Sandwich Saucisse de Montbéliard
The Montbéliard is the slim, curved, cumin-spiced member of the Franche-Comté smoked-sausage pair, poached through and sliced warm onto a buttered crust.
Sandwich Sarthois
Le Mans rillettes worked into a baguette: the Sarthe larder turned into a hand-held lunch on the Paris-Brest line in 1900.
Sandwich Sardines Grillées
The Sandwich Sardines Grillées is built around fresh sardines cooked over fire, not lifted from a tin. Meatier and smokier than the canned kind, it tilts toward lemon, pepper, and bright char.
Sandwich Sancerre
Crottin de Chavignol coins on a buttered baguette, eaten with a glass of white Sancerre off the same flint hillside as the goat pasture.
Sandwich Salers
Salers sandwich: an Auvergne pressed raw-milk cheese made only on summer-pasture milk in a wooden gerle vat, grassier and more rustic than its Cantal cousin.
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 Sainte-Maure-de-Touraine
Sandwich Sainte-Maure-de-Touraine: a baguette built around the Loire goat log, an ash-rolled cylinder with a rye straw at its centre, sliced into even discs with a thread of honey or a walnut.
Sandwich Saint-Marcellin
A ripe Saint-Marcellin pours rather than slices: an 80g Dauphiné cow's-milk disc spooned from its crock onto crusted bread, no butter needed, the cheese doing all the talking.