I grew up eating “tunafish” sandwiches. A tunafish sandwich, as I experienced it when I was younger, was a very simple tuna salad without the crunchy bits, and with Miracle Whip instead of mayonnaise....
Vada pav is a vegetarian Indian snack. Hailing from Mumbai, where millions are sold each day, it consists of batata vada, a filling of smashed potatoes, seasoned with herbs, coated with a batter of...
Like many of the islands of the Caribbean, Puerto Rico is a culinary crossroads. The native Taino diet consisted largely of fresh-caught fish, root vegetables like cassava and yams, beans, squash, and peppers. The...
When we’re investigating a sandwich here at the Tribunal, we often try to find out about the sandwich’s history. Some sandwiches came about because of colonialism or migration, some are the result of poverty...
I love the idea of the torta ahogada–like the French dip, or the beef on weck, or Chicago’s own Italian beef, I am a fan of the idea of a sandwich served with a richly-flavored savory bread-moistening jus.
If you’d asked me before this month what I knew about Bolivia, I’d have told you “It’s where Butch and Sundance died.” Bolivia is one of the least-visited countries in South America according to...
It’s difficult to make a satisfying sandwich with tofu as the featured ingredient. Perhaps that’s why they are so seldom seen on menus.
We’ve had our run-ins with beef tongue before here at the Tribunal. We spent the entire month of October eating toast. Now these two worlds collide.
A torta is a kind of Mexican sandwich–scratch that. It’s not just a single type of sandwich. Tortas are a category of Mexican sandwiches, and hard to pin down. They might be served in...
We’ve written about grilled cheese sandwiches. We’ve covered melts. We’ve done pudgy pies and jaffles. We’ve talked about patty melts, reubens, croque monsieurs, mozzarella in carrozza… There are a lot of different ways to...
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