Bolivia’s Cholitas and Their Sandwich
Soft, fatty, garlicky pork; crisp, salty chicharrones; zesty pickled vegetables; and an herby hot sauce are of course a fantastic combination whatever bread you put them in.
Author: Jim Behymer
Pig and Fire: Ecuadoran Hornado de Chancho
In cultures all over the world, there is a ritual surrounding the introduction of the pig to the fire.In Ecuador, roasted pig is called hornado de chancho.
Salad Days: A Study In Pink
Ham salad is good, simple, a balance between the savory and salty flavor of the chopped ham and the sweet and sour flavor of a sweet pickle relish
Roti Bakar: Southeast Asia’s Toast Sandwiches
Chocolate and Cheese though is more than just a Ween album; it is a classic pairing, the bittersweetness of a dark chocolate in particular can be a terrific complement to the creamy, savory flavor of a good cheese.
Riki Taki Dominicano
The savory beef and egg combination is accentuated by umami flavors from the tomatoes and the sauces, the sweetness of the ketchup playing nicely off the sour and salty bite of the pickled onion.
Rachel, Rachel, I’ve Been Thinking
The Rachel can be a good sandwich, maybe even a great one. But mostly it reminds me what a miracle of balance a good Reuben can be.
Bread, Adorned: Radish Sandwiches
Radishes are not the most assertive-flavored topping that could adorn this bread, but they have some crunch and a slight peppery bite that can’t be entirely discounted either.
Steak Sandwich of Southwest Suburbia: The Poorboy
The bread dripped with garlic butter; it gushed each time I lifted the sandwich, spouting its aromatic allium oilslick all over the plate, the tablecloth, my shirt, my hands, my beard.
Pork Roll Sandwiches of New Jersey
The hot, soft folded egg, the firm, salty, crisp-edged pork roll, the oozing, melted American cheese all came together into what we later learned might be the best pork roll sandwich in New Jersey.
Kissaten and Tell: Japan’s Pizza Toast
Pizza toast is satisfying, the sour, salty salami with the mild sweetness of the cooked onion and green pepper, the cheese and the sauce, all supported by the crisp-edged but still pillowy-firm shokupan.
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