Sandwich Ficelle
A ficelle, French for string, is the slimmest long loaf at about 100 grams: more crust, almost no crumb, so the spare filling sits close to the surface and reads loud. Bread built to recede.
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 Ficelle Picarde
Ficelle picarde (ham and mushroom crêpe) filling on bread.
Sandwich Farci Poitevin
Farci Poitevin (herb and vegetable terrine) on bread.
Sandwich Époisses
Époisses cheese sandwich; very strong, washed in Marc de Bourgogne.
Sandwich Époisses
Époisses cheese on bread; very strong, washed rind.
Sandwich Entrecôte
Grilled ribeye steak sandwich; Bordeaux steakhouse style.
Sandwich du Bistrot
Bistro-style sandwich; often served with cornichons and mustard.
Sandwich Diots
Small Savoyard pork sausages simmered slow in a dry Apremont with onions, lifted from the pot onto a pain de seigle, the four-o'clock après-piste hot bite of the Megève chalets.
Sandwich Dijonnais
Dijon-style sandwich; heavy on Dijon mustard.
Sandwich de la Boulangerie
Bakery-made sandwich; fresh baguette with quality fillings.
Sandwich de Comptoir
Counter sandwich from cafés; eaten standing at the zinc bar.
Sandwich de Chantier
Construction site sandwich; large, substantial.
Sandwich Dauphinois
Cold gratin dauphinois pressed into a split loaf, potatoes set in garlic cream, a slice of Saint-Marcellin alongside. A sandwich whose only firm thing is the crust holding a soft regional filling.
Sandwich Curé Nantais
Curé Nantais cheese sandwich; washed-rind, strong.
Sandwich Crudités
The raw-vegetable baguette with no anchor to hide behind: butter lettuce, ripe tomato, cucumber, grated carrot, and a dressing that does all the seasoning a cured meat would do elsewhere.
Sandwich Crudités
Raw vegetable sandwich; grated carrots, lettuce, tomato.
Sandwich Crottin de Chavignol
Slice an aged Crottin de Chavignol into chalky rounds, pour the Sancerre grown on the same hill, and you have the wine country's own cheese sandwich: a 60g goat drum that lives two lives.
Sandwich Corse
A curl of coppa off the knife, marbled and peppery: the Sandwich Corse frames one cured island meat on crusted bread, coppa or lonzu or prisuttu, and asks the cook only to choose well.
Sandwich Coppa
The Sandwich Coppa shaves dry-cured pork neck, a marbled spiral of lean and fat in every coin, onto a buttered baguette: a slice that carries its own richness, so the build stays bare.
Sandwich Comté-Saucisse de Morteau
One Doubs farm sends milk to the village dairy and raises the pig: smoked Morteau sausage, cooked and cooled, against nutty aged Comté on a crusted baguette. Two protected names from one massif.
Sandwich Cocktail
Cocktail party sandwich; bite-sized.
Sandwich Ch'ti
Northern French sandwich; Maroilles, beer influences.
Sandwich Choucroute
Sauerkraut and sausage sandwich; Alsatian classic.