Sandwiches are defined by a very specific calculation (more or less)
- Bread from rolls, to sliced or from yeast-based to flat breads.
- Spreads* that may include mayo, mustard, oil, vinegar, hummus, cream cheese, you name it.
- A filling of Protein (tofu, meat, cheese, egg) and/or Veggies or fruit
- Then maybe a garnish of herbs
—**—
International Sandwiches
Approximate Banh Mi (Vietnamese)**
California BLT (USA)
Chicken Salad Sandwich (USA)
Croque Madam (French)
Kofta (Mediterranean)
Pimento Cheese Sandwich (Southern USA)
‘Shroom Omelette Sandwich (USA)
Zapiekanka (Poland)
Notes:
* Here are my recommended spreads that I use, mainly because of their taste but also because they have limited ingredients, are organic, and provide the best texture.
- Japanese Kewpie Mayo
- Any German Mustard (except American hot dogs which need the regular bright yellow mustard).
- I use freshly grated horseradish (not the creamy bottled kind), but in moderation.
- Catsup comes in various forms and I happen to like the classic Sir Kensingtons Ketchup, but any will do.
- I prefer fresh, organic, European, and grass fed cow’s butter, rather than any other version of butter.
- Adams organic smooth or crunchy peanut butter.
- Oil would always be Olive Oil or Avocado Oil, although I may sprinkle Sesame or Walnut to a veggie filled sandwich.
- Real Balsamic, not the white version or diluted down kinds.
** Sometimes I may show how to make a unique sandwich, but use different breads or ingredients. If so, I will try to let you know what changes I have made. For instance, my Banh Mi below is not what the real sandwich tastes like for it is made on a particular type of white bread roll, and generally has meat products and a specific number of veggies and herbs. But it varies by region or towns. So consider this my American gluten-free, possible vegan or vegetarian version.
