Bread, Adorned: Radish Sandwiches
Radishes are not the most assertive-flavored topping that could adorn this bread, but they have some crunch and a slight peppery bite that can’t be entirely discounted either.
Radishes are not the most assertive-flavored topping that could adorn this bread, but they have some crunch and a slight peppery bite that can’t be entirely discounted either.
The bread dripped with garlic butter; it gushed each time I lifted the sandwich, spouting its aromatic allium oilslick all over the plate, the tablecloth, my shirt, my hands, my beard.
The hot, soft folded egg, the firm, salty, crisp-edged pork roll, the oozing, melted American cheese all came together into what we later learned might be the best pork roll sandwich in New Jersey.
Pizza toast is satisfying, the sour, salty salami with the mild sweetness of the cooked onion and green pepper, the cheese and the sauce, all supported by the crisp-edged but still pillowy-firm shokupan.
When it comes to eating Thanksgiving leftovers, the early worm gets the bird, so to speak.
Pig ears, made of skin, cartilage, and a little bit of fat, are pressure-cooked in a seasoned stock long enough to just about fully gelatinize the cartilage, making this mostly a meat jello sandwich,
Regardless of who invented bread and butter pickles, or when, or why they’re called that to begin with, the idea exists: to combine bread and butter pickles with bread and, yes, butter, to make a sandwich.
An Italian taco? No not really, not at all even, please put down the pitchforks. Sometimes I stretch too far looking for a theme each month. And yet…
If there’s one thing we here at the Tribunal understand, it’s this type of overwhelming passion for a sandwich, even such an obscure Icelandic gas station offering.
In a stroke of brilliance, Jeff Barg wrote the Philly Taco up as if it were a thing people actually did. Before long, people actually started doing it. Art imitates life, they say, and often life returns the favor.
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