Another sandwich I liked a lot was a demi baguette with a soft runny cheese (it differed depending on who made it), fresh sliced tomato and basil. Iterestingly, I saw the same sort of sandwich in London about 10 years later and more recently here in Whole Foods.It took over thirty years for that wonderful concoction from France to the US. I tried a Whole Foods version and it was terrible. I think they used some industrial mozzarella and the basil was stronger - almost overpowering.
I also am puzzled by the quest, but nevertheless, Poilane's bread are now flown daily to the US and can be found in some stores in NYC, I believe they can also even be shipped straight to your residence in the US. I have yet to try them on this side of the ocean (I guess I don't want to spoil the memory, plus it somehow feels wrong).
