Chicago Sandwich Canon: The South Side’s Jim Shoe
A good Jim Shoe is a mess, combining corned beef, roast beef, gyro meat, onions, mustard, gyro sauce, cheese, lettuce and tomato in a hoagie roll. It is a lot.
Islak Burgers: the Wet Sliders of Istanbul
Islak is a Turkish word meaning “wet,” and these “wet burgers” are just that, soaked inside and out with a garlicky tomato sauce before sitting in a steam cabinet awaiting purchase
Simple Sandwiches, Homemade Soups at Winking’s Market in Quincy
Winking’s deli stocks a small, slightly old-fashioned selection of deli meats and cheeses. They offer a sandwich menu as well, providing simple lunches at prices from a different century.
Hardee’s Secret Menu: The Harold
Sometime in the early 1980s at the Hardee’s in Macomb, IL, a farmer named Harold would come in every day at 4am and order a Frankenstein dish of his own concoction.
Pakistan’s Hunter Beef Sandwiches
Hunter Beef may be a Pakistani version of the salt beef brought over by the Brits. The question is, what kind of sandwich to make with it? Recipes abound, and no two appear to be alike.
French Canadian Guédille and the Mysteries of Machine Translation
Different areas of Quebec have different recipes for the sandwich, and the only real commonalities are that it will be served in a hot dog bun and contain some kind of salad. A guédille, thus, may be as simple as coleslaw and fries in a hot dog bun.
Mount Airy’s (or Mayberry’s) Ground Steak Sandwich
The “Ground Steak Sandwich,” almost entirely unknown outside Mt Airy, is a loosemeat sandwich similar to a Maid Rite, served in a hamburger bun and dressed with tomato, coleslaw, and mayonnaise.
Sandwich aux Grillades de Valleyfield
The finished grillades smelled outstanding. The sweet paprika, the fennel, the aromatic herbs de provence only served to emphasize their essential porkiness.
Haute Cocina – French Tacos of Lyons
These French Tacos are not lightweight snacks. They are serious, gut-crushing meals. I have as yet been unable to finish one in a sitting.
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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