The Ploughman’s Lunch
The Ploughman’s Lunch, a phrase popularized as part of a campaign by the UK’s Milk Marketing Board to get a post-WWII England to get back to the cheese-eating, is yet a legitimate piece of...
Category: The List
Shooting from the hip: Lousiana’s Pistolette
The Pistolette from New Orleans is an oval-shaped bread roll common in and around New Orleans. It’s also the name for that same bread roll hollowed out, stuffed with a seafood stew and deep...
Pimento Cheese Sandwiches of the North
Commonly seen in stuffed green Spanish olives, and less commonly in pimento loaf, a disappearing deli staple of old, pimientos are simply a sweet mild red Spanish chili pepper. Pimento cheese, little heard of in...
Fridays in Lent: the Pepper and Egg Sandwich
Not every sandwich shop in Chicago makes a pepper and egg sandwich. Those that make them don’t necessarily have them all year. During the part of the year they do serve them, they don’t...
Repost: Comfort Gloop: The Textural Reassurance of Pimento Cheese
Comfort Gloop: The Textural Reassurance of Pimento Cheese Jim BehymerI like sandwiches. I like a lot of other things too but sandwiches are pretty great www.allthingsuseless.com
Peanut Butter Jelly Thoughts
Peanut butter and jelly sandwiches are not something I spend a lot of time thinking about. Uniquely American, they are the food of many an American childhood.To an average doughy midwestern schmuck like me,...
From Spain to Venezuela and Beyond: the Pepito
The Pepito is a steak sandwich, served in different ways in various countries across Latin America. I am not sure what makes a steak sandwich a Pepito. The word essentially means “Little Pepe,” though...
The Argentine Pebete
According to Wikipedia, a pebete is “an Argentine soft oval bun made of wheat flour with a thin brown crust, rather like a fatter hot dog roll.” I would say that it is more like...
Panini, Panino… Let’s Call the Whole Thing Off
A panini is an Italian-inspired American sandwich, usually consisting of various meats and/or vegetables along with cheese, between 2 slices of bread, heated between the grooved halves of a “panini press,” imparting grill marks...
The Perfect Patty Melt
The classic patty melt, “the epitome of diner fare” according to HuffPo, has never been something I’ve paid much attention to. One time when I was a child I remember my stepfather suggesting I...
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