Patacones Venezolanos
Plantains neither contain their ingredients efficiently nor soak up juices and condiments, making it a sloppy proposition to pick this up and take a bite by hand. It’s a worthwhile battle though.
Author: Jim Behymer
Canadian Fakin’: Peameal’s the Real Deal
It’s a simple sandwich, a combination of 2 good quality complimentary ingredients enveloped in a bread that intrudes neither with showy quality nor with an obnoxious lack of it.
Walla Walla Wha? Peanut Butter and Sweet Onion
The word “sweet” when used to describe a raw onion does not denote the same quality of sweetness one experiences biting into an apple or a pastry.
Sandwich Tribunal Presents: Pumpkin Spice, Pumpkin Rice
I finally came up with a fittingly unique use for the Pumpkin Spice SPAM. You know you want to see what it is.
The Buns of Chicharrón: Peru’s Crispy Pork Sandwich
It may not have been perfect, but my version of the pan con chicharrón was a great sandwich, featuring a combination of sweet, sour, salty and spicy flavors
Pakistani Club Sandwiches
Thick pieces of masala-coated roasted chicken? Check. Spicy mayonnaise? Check. Waxy yellow American cheese? Check. Cut into 4 triangles in the classic American club sandwich presentation? Check and check.
The Turkey Bread of El Salvador: Panes con Pavo
This Salvadoran turkey sandwich made me as happy as a sandwich has made me in a long time, a little spot of joy in an otherwise ordinary week.
Secret Origins: The Oyster Loaf
If asked, where would you say the sandwich called Oyster Loaf originated? New Orleans? San Francisco? Chesapeake Bay? Points North or East?
Nutrition and the Night Market
The ham in this sandwich is almost a non-presence in the face of the attention-grabbing bread and the quietly delicious tea eggs, to my mind the star of the show.
Fry Bread Is…
There isn’t really a wrong way to shape frybread. I’ve come to prefer the methods done by hand though. They are more prone to introducing imperfections in the bread’s shape, which are the best part.
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