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 Brandade de Morue

Salt cod and potato purée on bread.

Sandwich Boursin

Boursin Ail & Fines Herbes spread thick on a split baguette, a few rounds of cucumber for crunch. The household lunch the 1972 slogan named for life.

Sandwich Bourguignon

The sandwich bourguignon spoons wine-braised beef warm into a firm loaf, shredded and damp with its reduced sauce. The wine cuts the richness from inside; the only craft is how wet it goes in.

Sandwich Boulonnais

The Sandwich Boulonnais is a smoked-fish sandwich from the largest fishing port in France: herring or mackerel off the boats and through the smokehouse, buttered bread, a squeeze of lemon.

Sandwich Boudin-Pommes

The Sandwich Boudin-Pommes is the Norman bistro lunch form of the regional blood-sausage-and-apple plate, the fruit cooked down to a sweet caramelised bind that holds the warm sausage to the bread.

Sandwich Boudin Noir aux Pommes

The Sandwich Boudin Noir aux Pommes is the Norman plate of blood sausage and apple moved onto bread, the apple a sharp cooking variety kept tart so its acid lifts the iron rather than sweetening it.

Sandwich Bordelais

The Sandwich Bordelais grills an entrecôte over dried vine cuttings and slices it thin into a buttered baguette, set against shallot, raw and stinging or cooked sweet. A vineyard harvest in bread.

Sandwich Bistrot

Bistro sandwich; accompanying drinks.

Sandwich Bierwurst

Sandwich Bierwurst: the Bavarian cooked sausage on a French baguette, an Alsatian charcuterie counter built from broad red coins of finely emulsified smoked pork, butter, mustard and cornichons.

Sandwich Berry

A market stall in Bourges writes 'sandwich berry' on its noon slate above a half-loaf of pain de campagne with a slice of Crottin de Chavignol and a thread of walnut oil from the Sologne mills.

Sandwich Berrichon

The Sandwich Berrichon builds on a pulse, not a cured meat: green lentils crushed coarse on country bread, young crottin de Chavignol smeared over the top, two of the Berry's protected names.