Sandwich Ventrèche
The southwest French belly sandwich: ventreche cured with Bayonne salt and piment d'Espelette, rolled into a cylinder, sliced into orange-rimmed spirals.
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 Vendéen
Sandwich Vendéen: the standing Vendée plate of dry-cured eau-de-vie-marinated jambon de Vendée and the small white mogette bean compressed into a baguette or brioche.
Sandwich Valençay
Valençay sandwich: a hand-ladled truncated-pyramid raw-goat cheese from the Berry, ash-coated and sliced down its flat faces, AOP since 1998.
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 Truite Fumée
A river fish, not a sea one: smoked trout is leaner and gentler than salmon, so the sandwich adds a cold-butter carrier and a squeeze of lemon, then keeps everything else quiet enough to taste it.
Sandwich Truffade
An Auvergne mountain dish folded into bread: fried potato bound by the long-melting tomme fraiche of Cantal AOP, eaten hot off the pan with mountain water on a slate board.
Sandwich Tripes à la Mode de Caen
Caen's overnight cider-and-calvados beef-tripe braise, lifted warm out of an earthenware pot and folded into a crusted baguette before the gelatin can set.
Sandwich Tradition
A French sandwich named for its loaf: the baguette de tradition francaise, regulated by a 1993 decree that bans additives and frozen dough.
Sandwich Tourangeau
The Touraine sandwich: a shredded-pork potted-meat spread (PGI 2013) on baguette, often paired with a disc of Sainte-Maure goat cheese, the Loire's signature pair.
Sandwich Toulouse
Sandwich Toulouse: a regional southwest reading on the fresh coarse pork saucisse de Toulouse, cooked to order and put on baguette with beans, confit, or onions.
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 Thon-Tomate
The southern French tuna sandwich without the mayonnaise: drained tuna, thick slices of salted Provençal tomato, olive oil, a baguette by the sea.
Sandwich Thon-Mayonnaise
Tuna from a Breton can, mayonnaise spooned through until the flakes bind, mounded into a split baguette. The chilled boulangerie line that travels in printed paper.
Sandwich Thon-Crudités
The French boulangerie's salad-and-fish loaf: a bound tuna floor under tomato, cucumber, lettuce, sometimes egg, eaten cold within the lunch hour.
Sandwich TGV
Sandwich TGV: the cold baguette wedge bought from the bar car of a moving high-speed train, defined by the heat-sealed wrapper, the chill it was held at, and a 1981 launch with the TGV service.
Sandwich Tellines
On the Camargue coast a tellinier rakes a kilo of wedge clams off the wave line at low tide; an hour later they open in a persillade pan and go into a split baguette with the juice.
Sandwich Taureau de Camargue
Taureau de Camargue is the lean, dark, salt-marsh bull, the first French meat to win an AOC. On a crusted baguette with butter and mustard, it frames a beef that brings flavour but no fat.
Sandwich Tartare Ail et Fines Herbes
One thick swipe of garlic-herb fresh cheese is most of the sandwich, and the cook's only job is the crunch it lacks. A study in restraint where the spread is already a finished sauce.
Sandwich Tarama
Tarama (fish roe spread) sandwich; Greek influence.
Sandwich Tablier de Sapeur
A bouchon plate folded into a baguette: gras-double poached, breaded, and fried until the shell cracks like glass, with cold gribiche to cut it. Lyon's sapper's apron is a race against its own steam.
Sandwich Surimi-Crudités
Surimi-crudités: the cheap French baguette built on the pink-and-white crab stick, an industrial pollock paste with no crab in it, plus raw vegetables and a lemony mayonnaise.
Sandwich Sud-Ouest
The southwestern French larder layered into one baguette: Bayonne ham, duck magret, confit, Ossau-Iraty, Espelette, Itxassou cherry.