In November, the Tribunal will be trying Indian Pav Bhaji, the Pepperoni Roll of West Virginia, and the Pheasant Sandwich popularized in WWII-era South Dakota
The fry sauce is a bit sweeter than a Russian dressing but has more zip than Thousand Island; it works with the pastrami, the American cheese, the burger patty, even the pickles and onion slices–it ties the sandwich together.
The panelle are all texture, little flavor, and the brightness of lemon juice and the pungency of parsley do little to punctuate the overall beigeness of the thing.
The combination of the Parmesan and panko breading, the nutmeg of the bechamel, and the slight browning under the broiler brought a surprising nuttiness out of the cheddar
The main draws of the sandwich are a great pile of rare, juicy roast beef and that vinegary, savory, very mildly sweet James River barbecue sauce, but it wouldn’t be a 3-Way without the mayo and cheese.
Black-eyed peas have a nutty flavor that, combined with the cooked onions sweetness, extra umami from the seasoning cubes and tomato paste, and the slight kick of habanero spice, give the bean spread more than enough flavor.
It’s hard to beat juicy steak, melted Oaxacan cheese, sweet and spicy onions and peppers, and a tart, rich, pungent guacamole topped with a hot homemade salsa, regardless of the quality of the tortillas.
I got serious bánh mì vibes from this sandwich. The savory/sweet mixture of meats and slightly sweet pickles pointed in that direction. A good quality demibagutte would have helped; cilantro and hot peppers would have sealed the deal.
Laughing Cow has a mild, creamy flavor that along with the neutral bulk added by the egg and potato, helps offset the fiery heat of the harissa nicely.
The Tribunal has been writing about sandwiches for 10 years now, and if we’ve learned anything, it’s to eat more sandwiches.
There’s more to the merguez frites than just the fries: harissa, spicy and smoky, bright and earthy; merguez, salty, fatty, warmly aromatic, now brightly citrusy; sauce Algérienne, spicy, savory, citrusy and sweet.
The sausage is hot, HOT, and the crisp casing snaps and bursts as you bite into it. It’s salty, fatty, garlicky, smoky, pungent with mustard, sweet and aromatic with cooked onion, with a spicy-sour kick from the hot peppers.
What’s not to like? It’s well-seasoned sausage–coriander and mace are the basic spices behind a lot of the world’s great sausages, and the bread crumbs help the sausage crisp up nicely in the pan.
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