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.
Category: Recipes
Sosis Bandari, Hot Dog Curry Sandwich of Iran
Sosis Bandari is an interesting product that developed within Iranian culture while seemingly not absorbing much that is Iranian. In essence, it has shaped a small piece of the culture around itself.
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.
If I Only Had a Brine: Pickle Sandwiches
Regardless of who invented bread and butter pickles, or when, or why they’re called that to begin with, the idea exists: to combine bread and butter pickles with bread and, yes, butter, to make a sandwich.
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.
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
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.
Lampredotto? Maybe Not Though
This is the essence of street food, a hot, dripping handful of cheap but delicious food, slathered with condiments, its only significance to bring joy into someone’s life.
Hungarian Lángos
The bread is just a little salty, the crisp-crusted but chewy outer edges giving way to a thin and cracklingly crunchy center topped with garlic and cheese.
Hardee’s Secret Menu: The Harold
Sometime in the early 1980s at the Hardee’s in Macomb, IL, a farmer named Harold would come in every day at 4am and order a Frankenstein dish of his own concoction.
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