Sandwich Préfou
Préfou (garlic bread) used as sandwich; Vendée garlic bread.
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 Poulet
The everyday French boulangerie chicken baguette: a half-loaf, a thin band of mayonnaise, three or four slices of cooked breast, and a leaf of green lettuce.
Sandwich Poulet Rôti
The roast chicken sandwich, skin and all: a whole rotisserie bird carved into a baguette, dark meat and crisp seasoned skin and rendered jus, the Sunday roast and its Monday leftovers.
Sandwich Poulet-Curry
In a French boulangerie, curry is a register, not a heat: a pinch of mild yellow powder in mayonnaise, rounded with raisins and apple. A cold chicken sandwich built on perfume.
Sandwich Poulet-Crudités
France's mayonnaise-bound chicken-salad baguette, the dressed pillar of the boulangerie cold case beside the jambon-beurre, and the rare counter sandwich sold two ways: assembled fresh in the bakery.
Sandwich Potjevleesch
Potjevleesch is French Flanders in a slab: four white meats, rabbit, chicken, veal, and pork, set cold in a vinegary jelly and laid on crusted bread. The estaminet eats it under hot frites.
Sandwich Potée Auvergnate
The Auvergne's slow pot of salt pork and cabbage, lifted out and drained of its broth and packed into a crusted loaf. A whole boiled dinner reduced to the only state a soup can ride in bread.
Sandwich Pont-l'Évêque
Pont-l'Évêque cut into honest slabs along a baguette, rind kept on, eaten with a glass of cidre brut from the Pays d'Auge orchards; the square moulding decides the cut.
Sandwich Poitevin
Chabichou du Poitou, the small tapered goat cheese of Haut-Poitou, sliced over a baguette with honey or a fig: a tangy goat-cheese sandwich the loaf is built to frame.
Sandwich Pique-Nique
A French sandwich defined by the trip, not the recipe. Its sharpest example, the Niçois pan-bagnat, is named for wet bread: a loaf soaked in oil and built to taste better hours after it is packed.
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 Pineau-Melon
The sandwich pineau-melon carries a Charentes apéritif into bread: ripe Charentais melon steeped in Pineau des Charentes, the fortified wine lending the fruit a savoury backbone.
Sandwich Picodon
The Sandwich Picodon turns on a goat cheese aged until it shatters: a sharp, peppery, crystalline shard from the Drôme and Ardèche, bridged by a thread of honey, on a tight-crumbed baguette.
Sandwich Picard
There is no fixed Sandwich Picard recipe, so the honest version anchors on Maroilles: the orange washed-rind abbey cheese of the Thiérache, loud enough to carry a baguette with mild ham alongside.
Sandwich Perpignanais
The sandwich perpignanais rubs its bread with tomato and olive oil before any meat touches it: pa amb tomàquet under fuet and roasted peppers, the Roussillon eating Catalan on a French loaf.
Sandwich Pélardon
The Sandwich Pélardon is built on one small Cévennes goat round, caught young and creamy, its lactic tang framed by a thread of chestnut honey on an open-crumbed loaf. Hill cheese folded into bread.
Sandwich Pâté Lorrain
Pâté Lorrain in a baguette: a Baccarat charcutier's day-after workaround that turns the pastry-wrapped pork-and-veal pie into a hand-held lunch.
Sandwich Pâté Hénaff
A blue-and-yellow tin keyed open, the whole-pig pate spread the length of a baguette: the sandwich pate Henaff is how the Bigouden coast has carried lunch to the boat and the field since 1915.
Sandwich Pâté en Croûte
The charcuterie sandwich that arrives with its own pastry attached: slices of pate en croute, a terrine baked inside a butter-dough case, the cut face a mosaic of meat, jelly and crust.
Sandwich Pâté de Campagne
Country-style pâté sandwich with cornichons.
Sandwich Parisien
Point through the glass and pay in coins: a split demi-baguette, butter, a few folds of pale poached jambon de Paris. The everyday Paris counter sandwich, plain on purpose.
Sandwich Parisien Classique
The codified Paris baguette sandwich: jambon de Paris and barely-salted butter, then a written-down supporting cast, emmental, lettuce, tomato, cornichons on the side, each with a settled place.
Sandwich Ossau-Iraty
The Sandwich Ossau-Iraty closes a baguette over a thick slab of firm Pyrenean sheep cheese and a smear of Itxassou black cherry jam, the sweet-tart fruit doing the work a slice of ham does elsewhere.
Sandwich Omelette
Omelette sandwich; folded egg in bread.