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.
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 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...
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. 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,...
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...
This sandwich is an umami overload. Would it be improved by a better bread? Maybe just a touch. But the bread isn’t really the point here.
So what is chop suey? Is it truly a Chinese dish, or an invention of Chinese-American restaurants? In essence it was a compromise dish, an application of Chinese techniques to mostly-familiar items and flavors.
Looking up Ćevapčići, or Ćevapi online, you may learn that they are of Serbian or Slovenian origin. Perhaps you’ll find a Bosnian recipe, or a Croatian one. You may read about Albanian Qebapa, or...
August is the perfect time to write about Caprese sandwiches. It’s not because of the cheese–fresh mozzarella doesn’t really have a season, any more than milk does. Basil is a summer crop, but can...
Recent Comments