The Donair, Canada’s Kebab
As with other kebabs of this type, Donair are said to be best when cut directly from the spit and onto the bread they’ll be served in. The less time between the fire and one’s mouth the better.
Category: The List
Beyond the Luther Burger: Doughnut Sandwiches
Best of all was their take on the breaded pork tenderloin sandwich. In addition to the tomato and lettuce, this sandwich comes with mustard and a pungent, mildly spicy pepper relish. It is frankly astonishing how well this combination worked in the donut bun.
Hold the Bread: KFC’s Double Down Reimagined
It’s funny, I think of KFC’s Double Down as such an aberrant thing, such a weird one-off American and specifically Midwestern goof of a food dare, but it is hardly unique in its strategy of taking a dish of meat and bread, and replacing the bread with more meat.
Put Dabeli in Mah Belly
The dabeli at Swagat come packed individually in a simple plastic clamshell. When I first started buying them there, they came wrapped in aluminum foil. Regardless of the wrapper, what’s inside is a simple bread roll, possibly a hamburger bun, spread with chutney and stuffed with a sweet and aromatic and spicy mix of potatoes.
Cutlet Sandwiches
In any case, with regard to the Italian-style cutlet sandwich as it exists in America, these seem to be more prevalent on the East Coast–New York, New Jersey, et al. Many an Italian deli or sandwich shop menu in those areas boasts multiple sandwich options featuring chicken cutlets or even veal cutlets. By far the most common type of Italian-style sandwich featuring any kind of cutlet in the Chicago area is the Chicken Parmesan sandwich. Chicken Parm for short.
Japanese Korokke Pan, or Croquette Sandwich
Korokke Pan, or korokke sando consist of traditional Japanese korokke–potato, or meat and potato, or potato and vegetable–in a long thin bread roll much like a hot dog bun, with shredded cabbage, some combination of sauces likely to contain Japanese Worcestershire and/or Tonkatsu sauce, and is garnished with a sprig of parsley. They are sold in prepackaged form at Japanese conbini, convenience stores like 7-11, which I am told have a much tastier food selection than the 7-11s around here.
Paneer – India’s Cottage Cheese
Paneer is a fresh cheese made and used in the cuisine of India. Similar to ricotta or cottage cheese, it is made by heating milk and introducing acid. These conditions cause the milk solids...
Taking a Whack at New York’s Chopped Cheese
We had a lot of good sandwiches on that trip, but something about that Chopped Cheese sandwich had captured our imagination. It had some kind of alchemical magic about it, a combination of simple ingredients that was greater than the sum of its parts. We tried for months to make our own version at home. We got pretty close. But I think part of the magic of the sandwich is the locality of it, the immediacy of it. To be able to walk into a corner store, order a sandwich, and just a couple minutes and a couple bucks later walk out with a chopped cheese–that’s a magic that isn’t available outside certain parts of New York.
Chutney Baby One More Time
Chutney. It’s an Indian condiment. It might be made with herbs, or fruit, or chili peppers, or vegetables, or just about anything. It can be sweet or sour, spicy or refreshing, pungent or zesty,...
Chimichurris, Dominican Street Burgers
The word chimichurri refers to a South American sauce used in sandwiches and on grilled meats. Popular in Argentina, it is made from parsley, garlic, olive oil, red wine vinegar, and a little dried...
Recent Comments