Author: Jim Behymer

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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.

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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.

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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.

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Steamed Hoagies of Eastern Tennessee

Ever since I read Chelsey Mae Johnson’s “They Like That Soft Bread” in January of 2021, I’ve wanted to travel to Knoxville and see the places she talked about, eat the sandwiches.