Sandwich Amiénois
The sandwich amiénois carries a cool slice of the pâté de canard d'Amiens, the city's emblematic duck pâté en croûte, on a length of baguette. Amiens builds its charcuterie on duck.
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 Alsacien
Not one recipe but a region in a loaf: smoked ham, a Strasbourg knack, presskopf, and choucroute braised in Riesling, under a heavy stripe of mustard. The Rhineland larder folded into rye.
Sandwich Aligot
Aligot (cheesy mashed potatoes) in bread; stretchy, rich.
Sandwich Aéroport
The Sandwich Aéroport is a category set by its constraints, not its recipe: built at a factory, sealed cold, and bought hours later at a gate. Everything in it bends to surviving the wait.
Sandwich à l'Andouillette
The andouillette sandwich is a raw tripe sausage grilled hot to order, browned skin and loose centre, laid in a split loaf under a heavy line of mustard. Eaten warm, in Troyes.
Sandwich à l'Andouille
Cold-smoked pork tripe shaved thin onto buttered bread, the andouille sandwich is a plain frame for one loud thing: weeks of beechwood smoke and a deep organ savor that lands hard against plain wheat.
Sandwich à l'Aïoli
Sandwich with aïoli (garlic mayonnaise); garlicky and rich.
Sandwich à la Tapenade
Sandwich spread with tapenade (olive paste); Provençal specialty.
Sandwich à la Raclette
Melted raclette cheese sandwich; often with potatoes.
Sandwich à la Morue
Salt cod sandwich; various preparations.
Sandwich à la Mirabelle
Sandwich with mirabelle plum elements; unique regional fruit.
Sandwich à la Lucques
Lucques olive variety in sandwich.
Sandwich à la Flamiche
Flamiche (leek tart) slice eaten sandwich-style.
Sandwich à la Coppa
The mainland bistro reading of the Corsican cure: dry-cured pork neck shaved thin onto a half-baguette, bare by intent, the marbled coins doing the whole job.
Sandwich à Emporter
Takeaway sandwich; packaged for transport.
Panini
Pressed Italian-style sandwich; very popular in France.
Panini Jambon-Fromage
Ham and cheese panini.
Pan Bagnat Végétarien
Vegetarian pan bagnat without fish; just vegetables, eggs, and olive oil.
Pan Bagnat Traditionnel
Traditional pan bagnat following strict Niçoise recipe: no lettuce, specific vegetables, local olive oil.
Pan Bagnat au Thon
Oil-packed tuna flaked from the tin turned a poor fisherman's anchovy sandwich into a beach staple. The one rule: nothing in a pan-bagnat is ever cooked, every vegetable goes in raw.