Sandwich au Jambon
Generic term for any ham sandwich on French bread.
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 Jambon Sec
Dry-cured ham sandwich; various regional hams.
Sandwich au Jambon Persillé
Parsley-studded ham terrine from Burgundy on bread.
Sandwich au Jambon Persillé
Parslied ham terrine on bread; Burgundian specialty.
Sandwich au Jambon de Paris
Classic Paris ham (jambon blanc) sandwich; mild, pink ham.
Sandwich au Jambon de Lacaune
Lacaune ham sandwich; Tarn mountain ham.
Sandwich au Jambon de Bayonne
Bayonne cured ham on baguette; prestigious French ham.
Sandwich au Jambon de Bayonne
Bayonne ham sandwich; AOC-protected cured ham.
Sandwich au Homard
Lobster sandwich; Breton lobster (homard bleu).
Sandwich au Homard
Lobster sandwich; luxury coastal item.
Sandwich au Hareng
Herring sandwich; smoked or pickled.
Sandwich au Fromage
Generic cheese sandwich; varies by region.
Sandwich au Fromage de Brebis
Sheep's milk cheese sandwich; various regional types.
Sandwich au Fromage Corse
Corsican cheese (various types) sandwich.
Sandwich au Foie Gras
Foie gras pared to two things, the liver and the bread, with salt the only correction and no sweet foil at all. The Southwest's plainest luxury, won or lost on the temperature of a slice of terrine.
Sandwich au Figatellu
The sandwich au figatellu is one grilled Corsican liver sausage, hot off the chestnut embers, in plain crusted bread: iron, smoke, and running fat, with the grill doing double duty as the safety step.
Sandwich au Crabe
Crab sandwich; Brittany's Atlantic catch.
Sandwich au Confit de Canard
Duck leg salted, slow-cooked in its own fat, then shredded warm into a baguette with a spoon of fig confit and the skin crisped back through the meat.
Sandwich au Comté
Comté in a baguette, where the only real choice is the age of the wheel: a supple four-month make eats fruity and milky, a crystalline two-year make eats salty, dense, and long.
Sandwich au Chèvre
Goat cheese sandwich; fresh, creamy, or aged.
Sandwich au Charolais
Charolais beef sandwich; premium Burgundian beef.
Sandwich au Chaource
Chaource cheese sandwich; creamy, Champagne region.