Sweden’s Shrimp Toast, Skagen Macka
The combination is a no-brainer–creamy shrimp salad, punctuated by flavors both sunny and pungent, is separated from a buttery browned crouton of sourdough by a thin layer of lettuce.
Simit-Poğaça? No, Simit-Pogača!
A beverage is needed, as this is among the most carb-on-carby of sandwiches. Though the roll is good and the pastry is also delicious, the combination of the two can still tend a little toward the dry.
Le Sandwich Américain
It does seem essentially American in some way, though the Hamburger patty may be German in origin, the mayonnaise Spanish, the baguette French, the frites Belgian and the ketchup Asian.
Scotch Woodcock: None Of The Above
Even with some additional dimensions added, the dish was missing something. Anything, really, other than… savory.
Bolivia’s Cholitas and Their Sandwich
Soft, fatty, garlicky pork; crisp, salty chicharrones; zesty pickled vegetables; and an herby hot sauce are of course a fantastic combination whatever bread you put them in.
Pig and Fire: Ecuadoran Hornado de Chancho
In cultures all over the world, there is a ritual surrounding the introduction of the pig to the fire.In Ecuador, roasted pig is called hornado de chancho.
Salad Days: A Study In Pink
Ham salad is good, simple, a balance between the savory and salty flavor of the chopped ham and the sweet and sour flavor of a sweet pickle relish
Roti Bakar: Southeast Asia’s Toast Sandwiches
Chocolate and Cheese though is more than just a Ween album; it is a classic pairing, the bittersweetness of a dark chocolate in particular can be a terrific complement to the creamy, savory flavor of a good cheese.
Riki Taki Dominicano
The savory beef and egg combination is accentuated by umami flavors from the tomatoes and the sauces, the sweetness of the ketchup playing nicely off the sour and salty bite of the pickled onion.
Rachel, Rachel, I’ve Been Thinking
The Rachel can be a good sandwich, maybe even a great one. But mostly it reminds me what a miracle of balance a good Reuben can be.
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