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
Tagged: ham
Venezuelan Cachitos
The salty, smoky filling stays relatively moist during baking, its steam trapped inside the roll with it
Taiwanese Breakfast Sandwich
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.
Germany’s Strammer Max
A fried egg topping is the little black dress of the culinary world—it’s appropriate for any occasion.
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.
Nutrition and the Night Market
The ham in this sandwich is almost a non-presence in the face of the attention-grabbing bread and the quietly delicious tea eggs, to my mind the star of the show.
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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