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.
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 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
Curried chicken sandwich; popular boulangerie item.
Sandwich Poulet-Crudités
Cooked chicken, raw vegetables, and mayonnaise in a split baguette, the everyday lunch of the boulangerie cold case. Drain the tomato and dress the chicken, and the loaf holds for an hour.
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
The Sandwich Pique-Nique is defined by where it is eaten, outdoors and hours after packing. The build leans on cured meat, firm cheese, and a crusted loaf, all chosen to arrive intact.
Sandwich Piperade
A Basque sauté of peppers, onion, and tomato cooked soft with piment d'Espelette, often set with egg, packed into a crusted loaf. Ham optional.
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 dry goat cheese that crumbles rather than spreads: a sharp, peppery button from the Drôme and Ardèche, bridged by a thread of honey, on a tight-crumbed baguette.
Sandwich Picard
Picardy regional sandwich; local products.
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
Sandwich with Hénaff pâté; iconic Breton brand.
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 Sandwich Parisien Classique is the jambon-beurre settled into a fixed form: jambon de Paris and thick butter on a morning baguette, with lettuce, tomato, and cornichons each in their proper 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.
Sandwich Normand
Norman-style sandwich; cream, apples, Camembert, cider influences.