Like the Montreal-style smoked meat we’ve covered this month, Mortadella bears great similarities to another more familiar product. This time, it’s bologna. Like bologna, Mortadella is a forcemeat, or an emulsion of very finely...
A Montreal-style smoked meat sandwich is… Well, it’s a pastrami on rye. That’s minimizing of course. It’s a cured smoked piece of beef similar to pastrami, though the spice rub used is different (they...
Montaditos are a type of small-plate, open-faced Spanish sandwich. Like tapas, they are often served with drinks, sometimes as a complimentary snack (to help you keep drinking!) There’s no specific recipe. It’s simply a...
If you live in America and are of a certain age, you’ve probably seen a Monte Cristo on a menu at some point of your life. It’s a type of American diner variant of...
Molletes are a Mexican antojito or snack, often eaten during breakfast hours. They’re a form of melt, made with bolillo rolls, refried beans, and cheese. They’re served in Mexico at cafes, cafeterias, even McDonalds. Here...
Guys, I’ve been putting this one off. For a few days, I thought I might actually miss a deadline for once, or give up entirely. See, we’re taught from an early age that there...
A melt is essentially a sandwich with some kind of meat and melted cheese on sliced, toasted bread. With a few exceptions (like the patty melt, which is a cheeseburger with grilled onions on...
Ah, Belgian food. Most people will think of chocolates or waffles. Some will think of steamed mussels and beer. Some may even think of filet Americaine or the sandwich we made with it last month,...
When I wrote about Cuban sandwiches nearly two years ago, I had this to say: The greatest thing though is that while getting the sandwich exactly correct can be a pain in the ass–not too many...
The Martino is a Belgian sandwich consisting of filet Americaine–that is, raw minced beef mixed with seasonings, mayonnaise, and egg yolk then blended to a pink paste–spread on a split baguette and served with pickles,...
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