I usually find myself clicking on these links and then regretting the five minutes I spent reading it. Not this time. The pics alone are worth the click.
Thanks for this. I love sandwiches so this is a joy.
I will say I think they’re overselling the toastie (which in its typical form is far less spectacular than what’s pictured) although I do think that they are nice.
I have no idea what that green stuff is doing on the bagel + lox. Cream cheese, onion, capers, and tomato, sure, but anything else and one is getting silly.
Missing (imho):
Doubles (which I’ll call sandwiches even though I could see someone complain)
A patty on coco bread (definitely a sandwich)
Vada pav
Sabich
I mean, no need for a fight. There’s room in my heart for all the sandwiches (although because I no longer eat pork, some I can only nod at now).
2 Likes
Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
3
I take issue with the article describing a sausage roll as a sandwich. It clearly isnt. The sausage meat is wrapped in pastry, so is closer to a pie than a sandwich.
The article is fucking with my cultural heritage. Next, they’ll be saying shepherds pie can be made with beef.
What what? No grinder/hero/submarine/hoagie? THE US sandwich. The best version, of course, is the grinder, if you are from the right parts of New England.
Not a huge sandwich person, but did see a few I enjoy in the list. Like @Harters’ reaction, a Chinese jianbing is not a sandwich. It’s an egg crepe like wrap.
Can’t tell if this list represents a ranking, but was surprised Schwartz’s was the first on the list. I get I’m in the minority in this view, but it was very meh for me. Not a pastrami fan either, so I should have known better. Glad I tried it, but wouldn’t go out of my way for it.
The bap on list makes me think of my time living in London after college. I worked at one of the fashion jewelry counters at Harrods. At lunch, I would sometimes buy a roll used for baps (I believe just called a bap) from the food hall and an avocado, if I could find a ripe enough one. Then I’d go up to the employee cafeteria (fun fact - it had an automat style sandwich dispenser) and get a bowl of soup (usually the cream of swede), which I had with the avocado smeared bap. Good times!
6 Likes
Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
13
Roll names are very regional here.
I’m in barm(cake) territory but I used to work, 10 miles away, where the same thing is a cob.
Folks should realize that casse-croute is not the name of a sandwich. It’s the generic term in French for any snack, usually portable. Even then… aren’t all snacks portable?
The Philly cheese steak in this list is the mascot for all its long-bunned cousins. Chicago’s Italian beef sandwich, currently in vogue due to Hulu’s “The Bear”, must have its snout out of joint, along with New England’s various styles of lobster roll.