Sandwich Rosette de Lyon
The Sandwich Rosette de Lyon is governed by one fact: the sausage is matured in the pig's widest casing, so a single disc nearly covers the bread and the build is overlapped shallow around it.
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 Roquefort
The Sandwich Roquefort is built on the one major French blue made from sheep's milk, ripened inside a collapsed mountain: a richer, rounder cheese than any cow's-milk blue it gets shelved beside.
Sandwich Roquefort-Noix
Roquefort with walnut halves on a baguette: the classical French cheese-board duo built into a sandwich, the walnut doing as much structural work as the blue.
Sandwich Rollmops
Unpin the skewer and a rollmops springs loose: a herring fillet soured in vinegar, wound around onion and gherkin. The bread's only job is to give all that acid somewhere soft to land.
Sandwich Rocamadour-Miel
Draw a thin thread of honey across a Rocamadour and the whole sandwich tilts toward that line of sweetness: the sweet lifts the goat cheese's lactic tang, and the tang keeps the sweet from going flat.
Sandwich Rillons
Rillons (crispy pork belly cubes) on bread.
Sandwich Rillettes du Mans
The Sandwich Rillettes du Mans spreads fork-shredded pork, packed pale and loose in its own fat, thick onto a baguette, a cornichon to cut the richness. The coarse Sarthe benchmark.
Sandwich Rillettes du Mans
Le Mans rillettes (whiter, creamier) on bread.
Sandwich Rillettes d'Oie
The Southwest's goose-rillettes spread on a crusted baguette: long-shredded leg meat sealed in its own fat, opened cool in October from a Gers cellar terrine.
Sandwich Rillettes de Tours
Tours-style rillettes (darker, more caramelized) on bread.
Sandwich Rillettes de Tours
Tours rillettes (darker, textured) on baguette.
Sandwich Rillettes de Thon
Tuna rillettes on bread.
Sandwich Rillettes de Saumon
A salmon rillettes runs the same fish in two states: fresh-poached for the tender flake, cold-smoked for the salt and woodsmoke. Bound with butter, served at room temperature so the spread loosens.
Sandwich Rillettes de Porc
Pork shoulder and belly cooked down in their own fat to a coarse spread, packed thick into a baguette, cut with a cornichon. The default rillettes, served at room temperature where the fat carries.
Sandwich Rillettes de Maquereau
Mackerel flaked into a soft spread bound by creme fraiche and lemon rather than its own fat, layered thick on a crusted loaf and eaten cold. Lighter and sharper than any potted pork.
Sandwich Rillettes de Canard
Duck leg slow-cooked in its own fat and shredded to a dark, gamy spread, packed into a crusted baguette. The richer, deeper cousin of pork rillettes, off Gascony's confit shelf.
Sandwich Rillauds d'Anjou
Anjou pork belly cooked in its own fat to a burnished cube, packed warm down a baguette with strong Dijon, eaten on a Saturday market morning with a glass of Saumur-Champigny.
Sandwich Rigotte de Condrieu
The Sandwich Rigotte de Condrieu frames a tiny raw goat cheese from the Pilat slopes above Lyon, its rind freckling blue-grey as it dries, kept spare so the small round is not lost.
Sandwich Ratatouille
Ratatouille vegetable stew as sandwich filling.
Sandwich Raclette Baguette
A semi-firm Savoyard cheese melted and scraped into a split baguette, where the crust tube concentrates the molten cheese instead of letting it spread and set. Eaten warm and elastic.
Sandwich Quiche Lorraine
The Sandwich Quiche Lorraine puts a whole cold wedge of quiche, pastry floor and set custard, into a crusted loaf. It works on one trick: bake the migaine firm enough to slice and keep it cold.
Sandwich Provençal
A crusted baguette dressed cold with drained ripe tomato, oil-cured olive, anchovy, raw onion, and a film of mill-fresh olive oil rubbed with herbes de Provence onto the crumb.
Sandwich Prisuttu
The Corsican village ham sandwich: eight-kilo legs hung for up to two years in mountain attics, sliced thin onto a wide country loaf.
Sandwich Préfou
Préfou (garlic bread) used as sandwich; Vendée garlic bread.