Author: Jim Behymer

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Egyptian Hawawshi

The pita bread was slit open and filled with a thin layer of a meat mixture that stayed pleasingly moist after baking, mildly flavored with onion and garlic, with pickles on the side to act as palate cleansers between bites.

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South Australia’s Fritz and Sauce

Combining the sausage and the tomato sauce deadened the unique but subtle flavors of each a bit, but the combined flavor was good, and the butter kept the sandwich from being too dry. A solid combination, but nothing I’d rush to repeat.

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But I’m a Crepe, I’m a Wiener

The buckwheat crepe was soft and flexible but pulled apart easily. This galette became almost an equal partner in the flavor, and its earthy, nutty flavors complemented the sweetly savory sausage well.

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Miami’s Frita Cubana

The beef-and-pork patty brings to mind chorizo while the sauce hits sweet, sour, and savory notes, again paprika-forward, while the shoestring potatoes are crisp and salty and fun to bite into.

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Tunisian Tuna Fricassé

The sandwich is quite filling between the potatoes, the eggs, and the richness of the fried bread, yet the tomato and cucumber salad keeps it from feeling too heavy.

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Chicago Sandwich Canon: The Freddy

The fennel-laced sausage and the natural sweetness of bell peppers, the bright marinara sauce and the salty, stretchy mildness of melted mozzarella are barely held together by the sturdy chewiness of a French roll