Po’ Boys, the hot subs of New Orleans
Have you ever heard of a cold cut po’ boy? I haven’t either. Though the sandwich is New Orleans’ take on the sub/torpedo/hoagie/hero/grinder style of sandwich, the fillings of a po’ boy are generally...
Pleased ta meetcha, Pljeskavica!
Years ago at a music festival–Square Roots Festival at Old Town School of Folk Music, I think it was–I had the opportunity to try an eastern European street food called Ćevapčići, skinless sausages served...
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...
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
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...
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