This particular combination of the salty, peppery soppressata with the sweet, warm spices of the coppa and the mild, fatty, mortadella is a particularly good one, accented by the cheese and the various pickled vegetables.
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.
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…
Five years ago in February of 2015, Sandwich Tribunal covered the first of what would become many open-face sandwiches on our List, the German Butterbrot. Back then, I had this to say about open-face...
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...
Don’t ask me how to pronounce the name of this sandwich. I have asked my linguist son Damian multiple times to say it for me, and he (not a fluent Czech speaker but with...
It’s common for people to connect with others on subjects of common interest. Parents of newborn babies are pressed for statistics and sleep schedules, pet owners swap stories and photos. There’s nothing unusual about...
The Dagwood. A cartoonishly gigantic sandwich invented by a cartoon. It’s a giant stack of meat and vegetables and such between 2 slices of bread, popularized in the comic strip Blondie from the newspaper...
In celebration of Mardi Gras, for the month of February J.P. Graziano (who make what is my absolute favorite sandwich in Chicago, and who are part of the inspiration for this site) are offering a muffaletta...
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