Filed Under: condiments, red pepper, salami with 1 Comment
By the time they came around with their overpriced offerings on my Munich-to-Copenhagen flight, it had been about five hours since I’d had breakfast, what with the train ride to the airport, and check-in, and the plane arriving late from its previous flight, and what-not. So, especially considering breakfast had just been a smoothie, I was a bit peckish, and willing to spend €5 for a sandwich.
As it turns out, it was a worthwhile investment — I was surprised to find the sandwich quite flavorful. The salami had a nice bite to it, which was complemented very nicely by the subtle tang of the red pepper. I will have to bear that combination in mind for future replication.
Filed Under: provolone, salami with 1 Comment
There’s a Polish [1] meat shop at a farmer’s market not far from where I grew up. They have a lot of great products, like “TV stick” and Weisswurst, but as far as I’m concerned their best offering is the imported Hungarian salami, which is delectable beyond compare. And which, it turns out, makes for a nice sandwich as well.
[1] Yes, they’re Polish. Yes, they also sell Bavarian and Hungarian sausages, and as meats from a bunch of other countries as well. And yes, and most important, it’s all delicious.
Filed Under: ham, lettuce, mayonnaise, onion, provolone, tomato with 0 Comments
A perfectly competent sandwich, if nothing particularly special. Made on an assembly line.
At the Outer Banks, as in life, sometimes you’re ocean-side and sometimes you’re sound-side — and either way, everyone likes a nice sandwich for lunch. In this case, everyone (meaning me) had marble rye piled high with teriyaki-flavored chicken that I took a chance on and that ended up being quite tasty.
When you’re on a ferry between Tallinn and Helsinki, you’re really the definition of a captive audience. Want some duty-free perfume, toys, or candy? You’re in luck (as long as you enjoy smelling licorice, playing with licorice, and eating licorice, respectively*). Want anything else, though, and you better hope the on-board businesses have you covered. […]
A burger is a sandwich. And an open-faced sandwich is a sandwich. So it stands to reason that an open-faced burger is a sandwich, too. Especially if the burger includes thick-sliced, fatty bacon; pickled onions; black bread; and a venison patty. Also, when I say “fatty” bacon, I suspect you may not fully understand just […]