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Unusual Sandwiches

Zardnaar

Legend
Homemade burger.

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Used air fryer. Didn't have any hash browns so I put chips in the burger instead.

Sauces aioli, sweet chilli, smoked manuka BBQ, cheesy bacon

Crispy chicken patty, fries, tasty cheese

Lettuce, capsicum, cucumber, tomato
 

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So have you ever stopped to consider the origins of your sandwich?

I was having a simple grilled cheese for lunch today and on reflection was surprised by the fundamental international fusion of it. It was:

  • Tandoori-style Naan (Southwest Asia, Persian/Indian)
  • Havarti cheese (Denmark)
  • Provolone cheese (Italy)
  • Sweet cream cow's butter (Europe, though I understand sweet cream is a bit of a US thing).

What's the most international sandwich you've had?
 

Dannyalcatraz

Schmoderator
Staff member
So have you ever stopped to consider the origins of your sandwich?

I was having a simple grilled cheese for lunch today and on reflection was surprised by the fundamental international fusion of it. It was:

  • Tandoori-style Naan (Southwest Asia, Persian/Indian)
  • Havarti cheese (Denmark)
  • Provolone cheese (Italy)
  • Sweet cream cow's butter (Europe, though I understand sweet cream is a bit of a US thing).

What's the most international sandwich you've had?
I have!

Off the top of my head, the most polycultural sandwiches I can recall making have been...

Oyster Dressing (Cajun/Creole)
Pork Schnitzel (German)
Lebanese Garlic Spread (Lebanon)
Toasted Rosemary & Olive Oil bread (Italy)
Brown Mustard (?)

Or:
Garlic Naan (India)
Black Forest Ham (Germany)
Danablu Blue Cheese (Denmark)
Radish sprouts (America)
Yellow Mustard (?)
Mayonnaise (?)
Black Pepper (?)

But I make sandwiches of all kinds and have a United Nations of ingredients in my fridge & pantry, so I have probably done more varied sandwiches than those.
 

Dannyalcatraz

Schmoderator
Staff member
Christmas leftovers sandwich for Mom:
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“Creole” roast beef & gravy and Lebanese garlic spread on toasted Ciabatta roll

Also pictured: tabouli, babaganoush, and Tostitos
 

Dannyalcatraz

Schmoderator
Staff member

Sandwich: toasted ciabatta bun, ham, Lebanese garlic spread, Maille Dijon mustard, fruit glaze from ham

Foreground: green bean macque choux

The combination of flavors on the sandwich reminded me very strongly of the ham crepes from The Magic Pan restaurant.
 

pming

Hero
Hiya!

Can't believe I haven't tried this until just two days ago...

Whole-Cranberry 'sauce'
Thick Sliced Canadian Maple-Smoked Back Bacon
..on two slices of 60% whole wheat with mayonnaise and some pepper.

Messy, but DANG tasty!

^_^

Paul L. Ming
 


Zardnaar

Legend
Bit of flooding here so we went out for dinner.

Open stack steak sandwich. Goat cheese on bread, steak, mushrooms, mushroom sauce, crispy onion strings as garnish. Best stack sandwich I've had delicious 9/10. Washed down with hazy ipa, APA and a peanut butter ice cream.

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Dannyalcatraz

Schmoderator
Staff member
International meal!
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Turkey sandwich with Juustoleipa, mayo, brown mustard & black pepper on toasted onion roll

Vietnamese pickled daikon & carrots

Not pictured: Tostitos corn chips
 

Dannyalcatraz

Schmoderator
Staff member
Open-faced pita/faux pizza

mUiA7zb.jpg

Lightly toasted pita drizzled with garlic-infused olive oil, cracked black pepper, shredded baby spinach, diced green onion, shaved sharp cheddar, shaved akawi cheese, sliced Campari tomato, prosciutto, Genoa salami
 


Got to eat a bit of family history today.

My wife's from Baltimore (that's Balmer, hun). Back in the '70s they used to go to Powerhouse Natural Foods store in Towson where they would get a Powerhouse sandwich.

It is:
7-grain whole grain bread
Chunks of Muenster cheese
Romaine lettuce
Tomatoes
Alfalfa sprouts
Mayo
And the secret ingredient ... Spike seasoning in the mayo

Served with a side of Whisps cheese crips ... yum!
 



Zardnaar

Legend
Photos fairly meh.

IMG_20210207_125235.jpg


Scottish baps filled with lettuce, cheese, cherry tomato, onion and chorizo salami.

Kinda basic but added smoked manuka bbq sauce with siracha mayo.

Very tasty with a spicy kick not bad for a light lunch.
 
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Dannyalcatraz

Schmoderator
Staff member
Came up with a new one recently. No pix yet, but...

I combined mortadella with Cambozolla blue cheese with Mayo & mustard on sourdough. Cambozolla is a fusiin of blue and brie, so it makes for a nice creamy text with blue’s characteristic salty funkiness. Mortadella is essentially an Italian style bologna.
 

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