Sandwich Normand
Norman-style sandwich; cream, apples, Camembert, cider influences.
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 Nordique
The French deli's smoked-salmon sandwich: salmon, soft cheese, dill and lemon on pain de mie. The nordique sells a cool northern atmosphere as much as a recipe.
Sandwich Niçois
The salade niçoise walked off the plate and into a baguette: tuna, anchovy, tomato, olive, dressed in oil and eaten the same hour, before the crust can give. Nice's answer to the soaked pan-bagnat.
Sandwich Neufchâtel
Heart-shaped Neufchâtel cheese sandwich.
Sandwich Nantais
The sandwich nantais is a loose regional build anchored to Cure Nantais, the washed-rind cheese made since 1880 near Nantes and still produced in copper vats in Pornic today.
Sandwich Munster-Cumin
Ripe Munster, the orange-rinded washed cheese of the Vosges, met by the warm anise of caraway the Alsatians call cumin. A pairing as old as the mountain pastures both come from.
Sandwich Moutarde de Dijon
Where most sandwiches dab Dijon under the filling, this one puts the mustard in the lead: a stripe laid edge to edge, fat to hold the flare in check, and a crust strong enough to stand the bite.
Sandwich Moules-Frites Style
A brasserie plate of the Nord pushed into a loaf: shelled mussels in their wine-and-shallot liquor, hot fries packed in to brace the bite and drink the broth, eaten in a minute before the bread folds.
Sandwich Montpelliérain
One preparation carries Montpellier's name into a kitchen, and it is a spread: beurre de Montpellier, the green herb-and-anchovy butter Escoffier set down in 1903 for cold fish.
Sandwich Mogettes
The morning after a cassoulet, a Vendée cook crushes leftover mogettes against country bread for breakfast: the bare bean-on-bread reading, before any of the named restaurant pairings.
Sandwich Métro
Named for where it is bought, not what is in it: the half-baguette grabbed at a Paris transit kiosk and eaten one-handed on the platform, built to survive the descent, the wait, and the first stops.
Sandwich Merguez
The Sandwich Merguez is a French open-air market and banlieue counter build organised around a North African chilli sausage, the lamb's heat carried in a baguette with frites and harissa.
Sandwich Merguez-Frites
The Maghrebi-French kebab counter's late-night build: two merguez, a bed of frites tucked inside the loaf, harissa and garlic mayo, paper around the lot.
Sandwich Méditerranéen
The sandwich méditerranéen is a coast in a loaf, not a recipe: ripe tomato, black olives, basil, and tuna or fresh cheese bound by olive oil brushed into the crumb until the bread drinks it.
Sandwich Marché
The sandwich du marché is a method, not a recipe: a baguette filled to order from the morning's stalls, ham off the block and a tomato out of the crate, eaten on foot before the bread tires.
Sandwich Maquereau au Vin Blanc
White wine-marinated mackerel on bread.
Sandwich Manceau
Rillettes du Mans, coarse pork slow-cooked in its own fat until it shreds, spread thick on a crusted loaf with cornichons pressed in. Shreddier and paler than the smoother Tours style.
Sandwich Magret Séché
No heat ever touches it. Magret séché is duck breast salted, peppered and air-dried for weeks until it slices translucent and deep red, the bird handled like a cured ham, shaved thin onto baguette.
Sandwich Magret de Canard
Seared rare and fanned on a baguette, the magret sandwich keeps one thick slice in two registers at once: a rendered fat rim and a rosy heart. Gascony's duck served the way other regions serve steak.
Sandwich Lyonnais
The bouchon pairing on a Lyon baguette: rosette de Lyon shingled along the crumb and cervelle de canut, the city's herbed fresh cheese, spread on the facing crust.
Sandwich Lorrain
The sandwich lorrain lifts the fillings of a quiche lorraine out of the shell: smoked lard fumé, egg, and a mild cheese on buttered bread, the eastern French table made portable.
Sandwich Lonzu
The Sandwich Lonzu shaves Corsica's leanest cure, the dry-cured pork loin, thin onto a buttered baguette: a herbed, near-lean coin with a hazelnut rim of fat and a chestnut-smoke note under it.
Sandwich Lentilles du Berry
A meatless French sandwich that exists because one regional lentil holds its shape: the lentille verte du Berry, dressed cold with shallot and vinegar, sits in bread as firm beads rather than a smear.
Sandwich Languedocien
There is no codified dish called the sandwich languedocien. The name is the Languedoc larder: cured pork, goat cheese, Lucques olive and garlic on a crusted loaf split for filling.