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 Chèvre-Miel
Goat cheese with honey; sweet-savory combination.
Sandwich Chèvre Chaud
Warm goat cheese sandwich; cheese melted or grilled.
Sandwich Charentais
Charentes regional sandwich; butter, Cognac influences.
Sandwich Charcuterie Corse
Mixed Corsican charcuterie sandwich; coppa, lonzu, figatellu.
Sandwich Charcuterie Corse Mixte
In a Corti charcuterie at half-past eleven the owner trims a tasting board of four Corsican cures into a single half-loaf, shingled in the order they should arrive in the mouth.
Sandwich Cervelle de Canut
Sandwich with cervelle de canut (herbed fromage blanc); Lyonnaise dip.
Sandwich Cervelas Alsacien
The cervelas alsacien is a mild, red-cased pork sausage that named itself after the brain it no longer contains. On a baguette with mustard, the bread and the condiment do what the filling will not.
Sandwich Céréales
Sandwich on multigrain/seeded baguette.
Sandwich Catalan
Catalan-influenced sandwich; Spanish border.
Sandwich Cassoulet
Yesterday's cassoulet spooned cold into a split loaf the next morning. The Languedoc bean stew is already salted and confit-rich, so the dense crust adds no flavour.
Sandwich Carottes Râpées
The cheap meatless baguette of the French lunch counter: grated carrot in a Dijon-sharpened vinaigrette, dressed and rested ahead, packed into a split loaf over a thin film of butter that keeps.
Sandwich Carbonnade
Carbonnade flamande (beef-beer stew) as sandwich.
Sandwich Caprese
The caprese is a French café's light, meat-free summer line, and the basil is what earns the Capri name: the one leaf, torn not cut and added last, over cold tomato and fresh mozzarella.
Sandwich Cancoillotte
Cancoillotte cheese (melted, runny) spread sandwich.
Sandwich Camembert Rôti
Baked/melted Camembert sandwich.
Sandwich Camembert-Pommes
Runny ripe Camembert against a cold tart apple snap, on a crusted loaf: a Normandy pairing of pasture and orchard, the cheese and the cider apple off the same farms.
Sandwich Brocciu
Brocciu fresh cheese sandwich; Corsican specialty.
Sandwich Brocciu-Figatellu
A Corsican collision: figatellu off the grill, smoke and pork liver, laid on bread under a thick cool cushion of brocciu, the island's fresh ewe-whey cheese. Two products of one winter, in one hand.
Sandwich Breton
Breton-style sandwich; salted butter, local products.
Sandwich Brasserie
Brasserie-style sandwich; café culture.
Sandwich Brandade
Brandade de morue on bread; salt cod purée.