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.
I Want To Believe: Hawaii’s Flying Saucer
Some alchemy happens as the sauce simmers, the ketchup and soy sauce mingling with the beef juices and the cooked onions. Combined with crisp buttered bread and melted American cheese? It’s magical.
Dansk Pork: Flæskesteg Sandwiches
I’ve eaten three Flæskesteg sandwiches this week and I’ll probably have another for lunch tomorrow. It is as good a fast food sandwich as I think you’re likely to find.
Elena Ruz Valdés-Fauli And Her Sandwich
The bread soft and sweet; the sweetness of the jam, the cream cheese, the mildly savory turkey breast… I found myself crying out for a pickle, some mustard, some kind of contrast in flavor or texture.
Methuselah’s Brunch: Eggs Benedict
Eggs Benedict is the dish that launched a thousand brunches, and for good reason. There is nothing to dislike here, the sourdough muffin, Canadian bacon, gushing yolk and blanket of Hollandaise.
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
Chicken Salad Fit for a Queen?
It’s nice, the sweetness of the chutney, the apricots, and the raisins complementing the warm spices of the curry powder. It makes for a terrific sandwich spread.
October List Sandwiches and September Wrapup
In October the Tribunal will be tackling the UK’s Coronation Chicken, Cutters from Barbados, and a kind of salad-topped toast from Crete called Dakos.
Western Australia’s Continental Roll
This particular combination of the salty, peppery soppressata with the sweet, warm spices of the coppa and the mild, fatty, mortadella is a particularly good one, accented by the cheese and the various pickled vegetables.
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