Sicilian Vastedda
The spleen is still the star of the sandwich though, no matter how it is dressed. It’s a strong, pervasive flavor from which the ricotta can provide only temporary respite.
Author: Jim Behymer
Pittsburgh’s Turkey Devonshire
The sauce tastes like something that can’t decide whether it is a bechamel, a gravy, or a cheese sauce and ends up being none of the above. Elements of each present themselves and are subsumed by the whole.
Saltfish or Shark: Trini Fried Bakes
The saltfish buljol tastes much like a ceviche, with the citrus dressing against the sweetness of tomato and bell pepper and the pungency of the onions and culantro.
Hallowieners!
Black hot dogs for Halloween though? It’s spooky, it’s fun, let’s do it.
When (Not) in Rome: Trapizzino at Home
This is autumn in a stewpot, a glut of glutamates. The crisp-crusted bread houses an open but chewy crumb that absorbs sauce without falling apart or leaking it
Southern Simplicity: the Tomato Sandwich
These tomato slices are bursting with sweet juice that, complemented by mayonnaise and amplified by the salt and fresh black pepper, boosts the savory profile of the tomato flesh.
French Tartines
It was so delicious, the flavors so vibrant, that it almost hurt to eat it, and my jaw still aches thinking about it days later.
Turkish Tantuni
The reddish fat from the lamb combines with the tomato’s and onion’s juices to create a natural sauce rendering any additional condimentation redundant.
Taiwanese Breakfast Sandwich
The pork floss was an even better match for this sandwich’s flavors, its sweet/salty mix complementing the mayonnaise and egg, its cottony texture disappearing into the expanse of pillowy milk bread.
Spatlo or Kota: Stuffed Bread of South Africa
Each bite is a surprise–here a hunk of sausage with slap chips and bbq sauce, there a mouth full of atchar with bacon and tomato relish. It’s too much to take in all at once.
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