Today the humble chicken biscuit is a staple built for any time of day, a pillar of popular chicken chains like Chick-fil-A and Bojangles, and, like so many simple pleasures, a frequent subject of chef interpretation on hip restaurant menus -- many of which are delightful! 3 originally ordered by U.S. Navy. Off the coast of Venezuela, it’s technically part of South America but also considered the most southern island in the Caribbean. The term pebete originates from a word meaning "little boy," so it makes sense that this sandwich is a staple of childhood lunches -- although you never really age out of a quality ham and cheese, no matter what country's version it happens to be. USANot to be confused with the also-messy New Jersey monstrosity of the same name, this sandwich tries its best to stay within bounds, but the glob of saucy beef oozing onto your mac salad before the bun is even gripped suggests that the sloppy Joe is destined to prove the validity of its name, all over your T-shirt. Toasted bread gets topped with kaya -- a thick, luxurious, and eggy coconut jam that is flavored with fragrant pandan leaf -- and some butter and is then squished together. But sandwiched between two slices of white bread that are either smeared with chili oil, covered in mayo, or drizzled with condensed milk, moo yong becomes a delightfully simple breakfast sandwich common among Thais everywhere. There are other interpretations that swap out beef for ham and include pickles. In 1976, Half section of Italian or French bread with garlic butter, containing ham, provel or. However, in general, all boats of a class are noticeably similar. It is a popular food served at local family gatherings and fundraising benefits, usually made in large quantities. What about Memphis-style with a kick of sweet sauce? Tomatoes usually make an appearance, so does cheese, but you won't find any chicken or turkey in between the bread layers. PakistanThere are burgers, and then there are bun kebabs. Maybe it's that the French have a way with cheese (Gruyère, Emmenthal, and Comté are the most common choices). SpainFor pork loin, jamón serrano, fried green pepper, and sliced tomato, have a serranito in Andalusia. Sometimes people like to add a bit of ketchup, or maybe a drizzle of vinegar, but at the end of the day it is just a French fry sandwich on white bread. But rest assured, the tripleta is ever much its own thing. Puerto RicoIf you've enjoyed a Cuban sandwich, you have a solid reference point for the tripleta -- in fact, it's suspected that this Puerto Rican delight traces its origins to the influx of Cubans fleeing Castro's takeover of the country in 1959. GermanyIn butcher shops and food stands all through Bavaria, Leberkäse rings out. Smoked meat, like a pastrami, is typically served on rye bread with mustard. These steaks flavored with onions and red wine are called prego (nailed) steaks because a small meat mallet is typically used to nail the garlic slices into the steak. The medianoche, though, pulls out a secret weapon in the form of a doughier, softer, sweeter bread that’s more like a challah than the considerably crustier bread used in a Cuban, leaving it springier and with a lighter crunch after it leaves its signature flat-press. Chutney sandwiches are most often served at snack time, though they are also an incredible thing to find in your lunch box. The sandwich acquits itself best when wrapped up tight and allowed to marinate (or bathe, if you will) for a while -- and since it takes so well to being prepped ahead, you'll find ready-made versions sold in shops all over Nice. Coarsely shredded or sliced chicken, sandwiched between two pieces of, Often open-faced, sliced turkey on white bread drenched in turkey gravy, often served with mashed potatoes. Is Carolina whole-hog the only true pulled pork? The sandwich might also feature tomatoes, mayonnaise, arugula, and even some ham. Humans have eaten bread and cheese together in myriad forms since the two existed, but it’s the sliced versions of these ingredients that make a grilled cheese a grilled cheese. People traditionally spread this paste, called Vegemite, thinly on toast, atop a layer of butter -- sometimes they stop there, but sometimes an additional slice of bread and other toppings come into play for added sustenance. Not quite in the way a dipped French dip is, though. Or add an egg to the mix for the even more indulgent croque madame. It was the first city in China to be introduced to the religion of Islam and the resulting cuisine is a fusion of Chinese and Middle Eastern flavors, as shown in the spicy lamb burger, a variant of a rou jia mo (which translates to “meat sandwich” or “meat folder”). The bao is composed of smooth, pillow-soft white buns, steamed until warmed through and extra fluffy. A traditional bánh mì is comprised of a French baguette, sliced lengthwise, and filled with cold cuts, pâté, pickled veggies, cilantro, jalapeños, and creamy mayonnaise. ChinaPopularized in America by David Chang of Momofuku and Eddie Huang of Baohaus, the gua bao -- which translates to "cut bread" and is also known as pork belly bun or pork belly bao -- is a prominent Chinese and Taiwanese snack. IndiaThe effects of British Colonial rule can still be felt throughout India, over 70 years after it achieved independence. Find them on the streets of Italy, in train stops, in cafes, and take them to go as the perfect portable snack. Prince liked the altered dish so much he replicated the recipe and opened the now famed restaurant in 1945. You can find them literally everywhere in France, especially in Paris, where they first appeared in the 19th century as, like so many sandwiches, a popular filling lunch for hungry workers. Maybe it's those thin layers of ham and crusty pain de mie. Additional fillings include vegetables such as tomato, cucumbers, onions, and pickles, and a sauce, often yogurt- or tahini-based. It can be served with almost any other ingredient, in which case its name changes to "churrasco+the new ingredient" (e.g. Fried eggs are a common addition, and tomatoes, hash browns, mushrooms, and baked beans have also been known to enter the fray. If you make it in a slow cooker are you committing treason? To make the boh loh yau an even bigger treat, the bun is sliced horizontally and a slab of cold butter is placed squarely in its center, making it a remarkably sweet breakfast sandwich of bread and butter. When it comes to proteins, lamb and mutton are the OGs, but beef and chicken also get the treatment. On Bizarre Foods, host Andrew Zimmern called it one of the top 10 foods he ever ate. MalaysiaRoti john gets its name from roti -- the Malay and Hindi word for flatbread -- and john, in reference to the western colonial rule that brought baguettes (a large component of the roti john) to Malaysia. Toasted until cheese melts and served hot with ketchup. Attack submarines have several tactical missions, including sinking ships and subs, … The sandwich is the namesake of John Montagu, 4th Earl of Sandwich, a British statesman. According to legend, when one approached the shop, a brother would say “Here comes another poor boy” and make a sandwich. But regardless of the exact origin, here's what we know: if you take mashed chickpeas and spices and make them into little balls, deep fry them, stuff them into fresh pita with pickled or fresh veggies, tahini and hot sauce, and eat it, you, too, are going to want to take credit for that level of deliciousness. IrelandWhile the traditional full Irish breakfast is rightly beloved for its hearty, hangover-remedying excess, it's not exactly the most portable fare. The pork chop is well-marinated and typically pan-fried, ensuring it’s crispy and juicy without drying out. Consists of a single warmed, hollowed-out loaf of bread filled with one jar of creamy peanut butter, one jar of grape jelly, and a pound of bacon. It’s basically just a steak sandwich with cheese. If we're splitting hairs, the full breakfast doesn't always make the breakfast roll lineup, but you're definitely in for some rashers of bacon, sausages, and black/white pudding. Anything goes for the filling. PakistanThere is the club sandwich, and then there is the Pakistani club sandwich. No matter where you go, odds are you’ll find a variation on that simple starch + delicious formula. Italy and the USA (in areas where there was a concentration of Italian immigrants). FranceIf you made it to the "learning names of foods" stage of French class, you know that this sandwich consists of but two ingredients -- ham and butter. Sometimes includes bacon and tomato. More importantly, its light texture allows it to absorb a blast of guajillo pepper sauce, which gives every bite a tangy yet, not too spicy, pop of flavor. and that an enterprising investigative sandwich blogger named Jim did an incredible job breaking down said sandwich's mysteries (read more here) and recreating it in America and basically came to the conclusion that it's actually very similar to bologna? But no, this is a uniquely Belgian affair. The recipe usually calls for white bread, stuffed with mozzarella, bathed in an egg wash, and deep-fried or pan-fried in olive oil. You’re going to want a fork and knife… but that would imply you’re not content to dig in immediately and worry about napkins later. While a classic French dip relies on roast beef for density, other meats like pork, turkey, and lamb have been employed as tasty substitutions. Garlic sauce, pepper sauce, and coleslaw are just the beginning. Known colloquially as "The Winning Combination.". For nothing but tomatoes, salt, and olive oil on bread, have a pan con tomate most anywhere in the nation. Hot-dog bread (usually not toasted) filled with a base of salad and mayonnaise that is completed by another ingredient from which the guédille will get its name. LaosDue to colonialism and occupation, Laotians also have their own version of a baguette-based sandwich, similar to Vietnam’s bánh mì. The cooked patty is then loaded onto a squishy-but-griddled burger bun and topped with things like onions, chutneys, tomatoes, or even an omelet. The recipe is simple: Take leftover meat or potatoes or whatever, mince it up, bread it, shape it into a log, deep fry it, and put it in a squishy white bun with spicy brown mustard. These days, the sandwich is one of Cape Town's most famous exports (in Johannesburg, another iteration of the sandwich is known as the AK-47, because it's so big you can hold it like a gun). Sizzling skewer of pork, or chicken roasted, shaved off the spit, and marinade ranging from hot barbecue to sweet, all laid out on a rolled pita bread, sprinkled with your choice of lettuce, tomato, cheese, red onion, and oregano, and doused with. Egg salad sandwich: A chopped egg mixed with mayonnaise. The doner version was allegedly created in Germany, by one of three Turkish immigrants: Mahmut Aygun, Kadir Nurman, or Nevzat Salim. Might include Italian-style accompaniments such as bell peppers, basil, or Italian-dressed lettuce. This ubiquity means they can vary in quality, but a growing cadre of French chefs are making versions with higher-end ingredients betting that people will pay for quality.

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