Sandwich au Saint-Nectaire
Saint-Nectaire on baguette: an Auvergne washed-rind disc aged on rye straw, its earthy, granite-mineral paste from herds grazed on the Monts-Dore volcanic soils.
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 au Roquefort
Roquefort arrives at the bread already loud, and the sandwich is an exercise in giving it room without taking the whole loaf: crumbled for sharp pockets, or forked with butter to an even coat.
Sandwich au Roquefort
Roquefort cheese sandwich; strong blue.
Sandwich au Rocamadour
A Rocamadour weighs about thirty-five grams and sits two fingers wide. You do not crumble it: the ripe disc is laid whole on the bread and pressed so its near-liquid centre sags into the crumb.
Sandwich au Reblochon
Reblochon cheese sandwich; creamy Savoyard cheese.
Sandwich au Prisuttu
A length of pane casanu draped with thin slices of Corsican dry-cured leg ham, the nustrale pig and chestnut-feed signature in every fold of the cured red lean.
Sandwich au Presskopf
A clean glassy slice of Alsatian pressed-head terrine on rye: gelatin-set picked meat with onion, parsley and vinegar built in, a cornichon alongside.
Sandwich au Pounti
Pounti reaches the bread already finished: a cold Auvergnat terrine of chopped pork and chard, egg-bound and studded with prunes, sliced in an honest slab so the sweet-savoury swing holds.
Sandwich au Poulet de Loué
A chicken sandwich built on Poulet de Loué, the Label Rouge free-range bird of the Sarthe. Slow-grown firmer flesh slices clean and leads; the sauce stays thin.
Sandwich au Pont-l'Évêque
Pont-l'Évêque cheese on bread.
Sandwich au Piment d'Espelette
The sandwich au piment d'Espelette is organised around a spice: the mild Basque chili dusted through jambon de Bayonne and brebis cheese, threading dried-fruit warmth across every bite.
Sandwich au Pâté
A Gare de Lyon kiosk sells a half-baguette with a centimetre slab of pâté de campagne and two cornichons in a paper twist on the side, for four euros, to commuters eating standing on the platform.
Sandwich au Pâté de Canard d'Amiens
A Picardy pâté en croûte, brown disc with a dark duck oval at its centre, laid on baguette with a cornichon on the side, sliced off the round at the Amiens charcutier window.
Sandwich au Munster
The Sandwich au Munster on the everyday French counter is built on the pasteurised dairy round of the Alsace washed-rind cheese, milder and more uniform than its farmhouse cousin.
Sandwich au Munster Fermier
The Sandwich au Munster Fermier carries the raw-milk farmhouse grade of the Alsatian washed-rind cheese, stronger and less even than the dairy version, tuned wheel by wheel and scattered with cumin.
Sandwich au Morbier
The Sandwich au Morbier carries a thin charcoal seam, a record of two milkings, into a baguette: a mild, supple Jura cheese given a plain bread treatment that lets one quiet earthy note show.
Sandwich au Maroilles
The Sandwich au Maroilles does not lay one of France's most pungent cheeses cold: it warms it into the bread until the paste turns tart and savoury, the move the region's famous cheese tart makes.
Sandwich au Maroilles
Maroilles cheese sandwich; pungent, washed-rind.
Sandwich au Maquereau
France's oily-fish sandwich: hot-smoked mackerel in firm slabs or fresh-cooked and flaked, on a buttered baguette with lemon or pickled shallot built into the bite.
Sandwich au Lonzu
The bar version of Corsica's cured loin sandwich: lonzu sliced to order off the hanging piece, eaten standing with a short pour of island red.
Sandwich au Livarot
The Sandwich au Livarot lays Normandy's loudest washed-rind cheese, banded with five reed strips and nicknamed le Colonel, in firm slabs on a buttered baguette, the butter its only brake.
Sandwich au Livarot
Livarot cheese sandwich; strong flavor.
Sandwich au Langres
The Sandwich au Langres is built on a cheese with a well in its top: a splash of Champagne into the fontaine soaks the paste, so it arrives loosened and half spread before it meets the bread.
Sandwich au Jésus
The Franc-Comtois Christmas grade of the Morteau line, the broad smoked sausage held back from the autumn pig-killing for the December table, sliced warm onto baguette with a spoon of Puy lentils.