Kalakukko: Finnish Fish… Pie
The rye crust was too thick, brittle when it should be strong enough to hold together yet hard and impenetrable when I wanted to bite through it, unleavened and dense, with the molasses flavor of dark rye.
Author: Jim Behymer
From Kongming to Tianjin: Jian Bing
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
St. Louis’ Hot Salami Sandwich is Magically Delicious
Toasting does a really nice job of bringing the sandwich together, the cheese melting into the garlicky porkfat of the salami, mingling the brine of the pepperoncinis and the pungent mustard into the crumb of the bread.
Nashville’s Hot Chicken Sandwich
The spice mix hit my sweet spot, hot enough that I felt it, that pain-high of a dish that’s good and hot, the clarity of thought that arises even as your nose runs and your eyes water up.
Sandwiches of New England: a Supplement
I will be taking my cue from Tarantino and talking thematically rather than chronologically. To paraphrase the wisdom of Grease, some of these items just go together, like shoo-bop sha wadda wadda yippity boom de boom.
Fall River’s Physics-Defying Hot Cheese Sandwich
It was soft, it tasted like cheese, the mouthfeel was cheeselike, it had the sharpness of cheddar punctuated by the savory Coney sauce and the pungent bites of pickle, onion, and mustard. It shouldn’t have worked but it did.
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.
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.
Halve Hahn, Cologne’s Half-Cocked Cheese Sandwich
The sharp mustard has a bit more bite than a typical yellow American mustard but between it and the sliced onion there’s enough of a pungent, acidic punch to cut through the richness of butter and a thick slice of cheese.
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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