It’s colorful and has an interesting variety of textures, the soft and moist outer layer of egg and crepe studded with toasty sesame seeds and little pungent bursts of scallion barely holding the crisp fried crackers and cabbage inside
The pork floss was an even better match for this sandwich’s flavors, its sweet/salty mix complementing the mayonnaise and egg, its cottony texture disappearing into the expanse of pillowy milk bread.
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.
They consist of multiple layers of squishy white bread with a sweet eggy orange spread and bologna, with a wad of pork floss incongruously jammed between the two sandwich halves to make one metasandwich.
The crunch of cabbage in a breakfast sandwich is brilliant. It introduces an element of textural variance that is both surprising and needed.
For someone who likes Polish cuisine and wants to try a lot of it, there are few better places to live than the Chicago area.
Between the anchovy paste, Gruyere, chicken, ham, egg and cottage cheese, I can’t help feeling this sandwich needs something acidic to cut through all that rich meatiness.
I first became aware of the term “Vegemite sandwich,” as I’m sure many Americans my age did, due to the 1982 Men at Work hit song “Down Under.” More accurately, I became aware of...
Singapore is an island, a city-state, a port town at the far south end of the Malay Peninsula. Its position at one end of the Strait of Malacca, the easiest route between the Indian...
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...
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