Delicious Sandwiches from Around the World
A limited number of dishes have variations all over the world. Pasta is one of them. Or noodles, depending on the eater’s point of view. Pancakes, croquettes and stews can also be found worldwide in adapted variations. Just like the sandwich.
The sandwich is not Dutch, European or Western, but a universal vehicle for easily carrying and/or eating a varying filling. From Copenhagen to Taiwan and back again. That is why many sandwiches are considered fast food.
Slow fast food
As soon as someone starts talking about their favorite sandwich, everyone present immediately joins in with their own preferences. More often than not, this leads to a lively discussion about preparation methods and flavor.
The sandwich is a universal vehicle for easily transporting food.
It is therefore a mystery that the book World Sandwiches didn’t exist long ago. It probably has something to do with the grandiose way in which we talked and wrote about food for so long. An era that, partly thanks to the rise of slow fast foods à la the artisanal sandwich, is now behind us.
Vurrukkelluk
Mascha Lammes (of the cookbook Vurrukkulluk) created World Sandwiches the way an anthology of sandwiches should be made. Not grandiose, overdesigned or overstyled, but simple, unpretentious and effective. Just like the sandwich itself. For each of the fifty examples she selected from around the world, there is a brief historical description, a simple photograph and the recipe. Ready to get started with immediately.
The book ‘World Sandwiches’ is just as unpretentious as the sandwich itself.
Of course, there are many more wonderful sandwiches around the world than the fifty described here. Such as the Northern Italian tramezzino (a triangular variation on the English sandwich, but clearly different), the Flemish mitraillette (meat, fries, lettuce and melted cheese on a baguette) and the Californian hipster smashed avocado toast. So we are patiently waiting for World Sandwiches, the sequel.
The World Sandwiches favorites of the FavorFlav editorial team
1. Editor in chief Marcus: Pom sandwich (with Surinamese pomtayer root), Suriname.
2. Managing editor Marieke: Croque madame (a monsieur with a fried egg), France.
3. Food editor at large Marjan: Lox and schmear bagel (bagel with unsmoked cured salmon and cream cheese), US.
World Sandwiches
Mascha Lammes
Published by Podium
€ 12,50
