Put Your Hands Together For… Empalmes
Empalme, at its most basic, consists of this: tortillas of nixtamalized corn, dipped in lard, sandwiched together and cooked on a grill, or in a griddle.
Tagged: cheese
Sandwiches of Barbados: Cutters, Bread-And-Two
A salty-sweet glazed ham like this is a better match for a habanero hot sauce than my imagination had prepared me for. The fruitiness of the habanero slots right into the sweet pineapple-and-honey glaze
Arayes, Stuffed Pita Sandwiches of the Levant
The parsley/onion/sumac mixture is classic for a reason, the lemony sumac brightening the pungency of the onion, with the earthiness of the parsley helping to calm the bite.
The Xis Burger of Southern Brazil
Hard to believe that it was only 6 months ago–2022 being the longest year in recorded history–that my friend Matt asked me if I’d ever heard of a sandwich from the south Brazilian state...
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.
Iceland’s Convenience Store Classic: Pepperoni Taco
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.
Hungarian Lángos
The bread is just a little salty, the crisp-crusted but chewy outer edges giving way to a thin and cracklingly crunchy center topped with garlic and cheese.
Polish Kanapki
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.
Sandwich Tribunal Presents: A Guy and the Kaiser
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.
The Brazilian Farroupilha–What Is It Really?
Provolone in the Americas is a mild cheese, well suited for sandwiches, and here it allows the aromatic qualities of the mortadella to lead–nutmeg, coriander, black pepper, warming spices.
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