Sandwich au Chabichou
Chabichou du Poitou runs on a clock: fudgy and mild at ten days, dry and sharp by two months, the wrinkled rind telling you which cheese you are about to cut before the knife goes in.
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 Cervelas
Alsace's emulsified pork sausage on a baguette: cold-smoked over beechwood, sliced into a clean pink round, and pushed against a horseradish mustard sharper than Dijon.
Sandwich au Cantal
Cantal in a baguette: the Auvergne's big uncooked fourme, pressed twice and salted through the mass, crumbling from supple when young to hard and sour with age.
Sandwich au Cantal Entre-Deux
Medium-aged Cantal cheese sandwich.
Sandwich au Camembert
A baguette tradition laid end-to-end with wedges of ripe Camembert, rind kept on, the bloomy-rind paste warm at the centre, a thin scrape of beurre demi-sel under it.
Sandwich au Brie
Brie de Meaux beat fifty cheeses at the Congress of Vienna in 1815 and earned the title le roi des fromages. The lunch wedge laid wide on baguette is timed to catch the paste at its softest.
Sandwich au Boudin Noir
The plain blood-sausage baguette, no apple, no spice, no confit: the village charcutier's reading of boudin noir.
Sandwich au Boudin Blanc
A poached white sausage of lean meat bound with milk and egg, gently warm on a softer crusted loaf; the protected Rethel version was registered IGP in 1998.
Sandwich au Boudin Basque
Sandwich au Boudin Basque: a baguette built on the Basque blood sausage, pig's head and blood bound with onion and the fruity red pepper of Espelette, often from the native Kintoa pig.
Sandwich au Bleu d'Auvergne
Bleu d'Auvergne crumbled into a split pain de seigle, threaded with acacia honey, eaten with a glass of red from the Côtes d'Auvergne; the volcanic-uplands cheese plate folded into a loaf.
Sandwich au Beurre Salé
Sandwich emphasizing Brittany's famous salted butter.
Sandwich au Beurre de Charentes
Sandwich featuring Charentes AOC butter.
Sandwich au Beaufort
Beaufort, the dense fruity cooked-curd wheel of the Savoie high pastures, sliced in slabs over a crusted baguette: one mountain cheese carrying the whole sandwich.
Sandwich au Bœuf
Beef sandwich; various preparations.
Sandwich Artésien
A salted-butter and dry-cured ham baguette from the Artois, around Arras. With no protected ham or appellation butter to its name, its real lineage runs underground to the miners' briquet of the old.
Sandwich Apéro
Aperitif sandwich; small bites before dinner.
Sandwich Antipasti
Six or eight marinated vegetables off the antipasti shelf, a few slices of cured ham, a slab of mozzarella, pressed into a crusted loaf. The platter in a roll, eaten right now.
Sandwich Angevin
Ham, butter, and discs of Galet de la Loire, the bloomy Anjou cheese shaped like a river pebble, down a grain baguette. The sandwich angevin carries its region in a cheese, not a cured spread.
Sandwich Andouillette de Troyes
The grilling sausage arrives raw, so the cook splits it on the bars, scrapes the loose hot interior into a baguette, and the window from grill to first bite runs under two minutes.
Sandwich Andouille de Vire
The dark cylinder in the Vire charcutier's window is finished before it leaves the shop. Slice it like salami, lay it cold on buttered baguette, eat it cold. Nobody grills this one.
Sandwich Andouille de Vire
Vire tripe sausage on bread.
Sandwich Andouille de Guémené
Whole pork intestines threaded one inside the next, telescoped into nested cylinders, so every disc shows a bullseye of pale rings. Sliced cold, shingled on buttered baguette.
Sandwich Anchoïade
Salt-cured anchovy pounded with garlic and olive oil, dragged thick across split baguette: the anchoïade is Provence's aperitif spread eaten as a held slice, the bread there to blunt the salt.