South American Sandwiches (of Northeastern Minnesota)
This mixture is intensely savory–between the tomatoes and the mushrooms and the many meats and vegetables it has about every kind of umami-producing substance in abundance.
Taiwan’s 大腸包小腸, or Small Sausage in Large Sausage
The big garlic flavor helps liven up the relative mildness of the sausages. Their sweet/sour flavor is picked up and amplified by the pickles and other garnishes
Sosis Bandari, Hot Dog Curry Sandwich of Iran
Sosis Bandari is an interesting product that developed within Iranian culture while seemingly not absorbing much that is Iranian. In essence, it has shaped a small piece of the culture around itself.
A Garden Variety Sandwich: Mississippi’s Slugburger
In 1917, a man named John Weeks moved to Corinth, Mississippi from Chicago and started doing business out of a little rolling shack he built, just big enough for a man, a pan, and a burger-selling plan.
Sweden’s Shrimp Toast, Skagen Macka
The combination is a no-brainer–creamy shrimp salad, punctuated by flavors both sunny and pungent, is separated from a buttery browned crouton of sourdough by a thin layer of lettuce.
Simit-Poğaça? No, Simit-Pogača!
A beverage is needed, as this is among the most carb-on-carby of sandwiches. Though the roll is good and the pastry is also delicious, the combination of the two can still tend a little toward the dry.
Le Sandwich Américain
It does seem essentially American in some way, though the Hamburger patty may be German in origin, the mayonnaise Spanish, the baguette French, the frites Belgian and the ketchup Asian.
Scotch Woodcock: None Of The Above
Even with some additional dimensions added, the dish was missing something. Anything, really, other than… savory.
Bolivia’s Cholitas and Their Sandwich
Soft, fatty, garlicky pork; crisp, salty chicharrones; zesty pickled vegetables; and an herby hot sauce are of course a fantastic combination whatever bread you put them in.
Pig and Fire: Ecuadoran Hornado de Chancho
In cultures all over the world, there is a ritual surrounding the introduction of the pig to the fire.In Ecuador, roasted pig is called hornado de chancho.
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