Lockdown meal 2: egg salad sandwich
The cold breakfast sandwich
I wouldn't call A. a picky eater, but only because I value domestic tranquility. Every marriage has little rituals we adopt, and since we'll be spending a lot more time at home together for the foreseeable, it's good to do them mindfully.
This sandwich is very un-French. The main filler is "egg mayonnaise", (i.e. egg salad) from Marks & Spencer, along with some Lebanon Bologna. The bread is called in france "sandwich bread", not "pain du sandwiche" or anything like that, as a hat-tip to its utter un-French-ness.
The closest French bakery product would probably be pain du lait, or "milk bread", but it's sold in batons rather than loaves, and the crust is always kept on. The French seem to have a stumblingblock with sandwiches, and refuse to see them as a meal (they are finally making an exception for the hamburger, though whether a burger is or isn't a sandwich remains a problematic question for Americans. The French idea of a sandwich is half a baguette with some butter and some kind of protein, pate or salami or cheese, but it's not what you would get for lunch; it's what you would get at 4 pm when you know you're working late.
The baguette is, I suppose, the iconic French bread nowadays. France being France, there are strict Federal regulations about what can and can't be called a baguette: the ingredients can only be flour, water, and yeast. There are some hipster boulangeries that are experimenting with baguettes levains (sourdough), but there's still a lot of nose-turning and lip-sneering at that.