Sandwich aux Moules
Mussel sandwich; Northern coastal specialty.
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 aux Légumes
Vegetable sandwich; various vegetables.
Sandwich aux Légumes Grillés
Grilled vegetable sandwich; zucchini, eggplant, peppers with olive oil.
Sandwich aux Grattons
Sandwich with grattons (crispy pork scratchings); Lyonnaise specialty.
Sandwich aux Grattons Lyonnais
Crispy pork grattons on bread; Lyon bar snack.
Sandwich aux Fruits de Mer
Seafood sandwich; crab, shrimp, or fish.
Sandwich aux Escargots
Escargot (snails) in garlic butter on bread.
Sandwich aux Crevettes
Shrimp sandwich; often with cocktail sauce.
Sandwich aux Crevettes Grises
Grey shrimp sandwich; tiny, flavorful shrimp.
Sandwich aux Champignons
Mushroom sandwich; sautéed or raw.
Sandwich aux Aubergines
Eggplant sandwich; grilled or fried.
Sandwich aux Artichauts
Artichoke sandwich; marinated or fresh.
Sandwich aux Anchois
Anchovy sandwich; salt-cured or marinated.
Sandwich Auvergnat
The Massif Central larder in a loaf: firm tangy Cantal and peppered mountain charcuterie, both built to keep through winter, on a crust sturdy enough to push back. Cellar food carried up the puys.
Sandwich Autoroute
Highway rest stop sandwich; variable quality.
Sandwich au Thon
Tuna sandwich; canned tuna with mayonnaise.
Sandwich au Surimi
Surimi (imitation crab) sandwich; budget option.
Sandwich au Seigle
The sandwich au seigle is named for its bread, not its filling: dense, sour pain de seigle and firm butter under smoked salmon or strong cured meat, the rye of the French oyster platter.
Sandwich au Saucisson
The four-component picnic sandwich, nothing in it needing refrigeration. A length of baguette, a cylinder of dry-cured pork, a knife, and the bench you sit on when the walk runs out.
Sandwich au Saucisson de Lyon
The three large-format Lyonnais pork sausages, rosette and Jesus and the brioche-cooked saucisson cuit, sliced thick onto a 1993-decree baguette de tradition at the bouchon counter.