The origin of the sandwich is well documented, it can be traced back to the 18th century when John Montague – the 4th Earl of Sandwich, a notoriously heavy gambler, instructed his staff to bring his food to the table so he could eat it easily with one hand without interrupting his card game... the sandwich was born. Who could have the predicted the limitless number of variations on the theme...
Virtually every county has one and in some cases many more.
Sandwiches can be simple grab, gobble and go, affordable street food, to luxurious combinations created by Michelin starred chefs, sweet, savoury, hot or cold, jumbo or petite...
Some are steeped in tradition; others offer a glimpse into the history and customs of a region. Travel to the East and Far East, Middle East, South America, the Caucasus, the Caribbean, the Nordic peninsula…Chances are you will find multiple variations but sandwiches are for everyone – they bridge the gap between all cultures and can be super nutritious or ‘lay on you like a third mortgage’.
Starting with Ireland, let’s take a quick jaunt around the globe – apart from the lunch box staple, processed ham and easy singles, or a grilled cheese toastie, I’m opting for the breakfast roll, a Full Irish crammed into a roll, the Irish equivalent of a Mexican breakfast burrito, immortalised in the comedian Pat Short's song Jumbo Breakfast Roll which topped the charts here In Ireland in 2006.
The UK has its ploughman's, the chip buttie and more genteel crust less cucumber sandwich, cut into elegant triangles. Then there’s the BLT or the BLTA which includes avocado as well as the bacon, lettuce and tomato.
Croque Monsieur, Croque Madame spring to mind in France as does Pain Bagnat or a simple Jambon Beurre. Then let’s jump to Italy for Tramezzino... I love these little ’humpbacked sandwiches bursting with tasty fillings. Then there is Panino and Panini with a myriad of options and have you tasted a Mozzarella en Carrozza, a fried sandwich oozing with bubbling melting mozzarella – a speciality of the Campania region of Southern Italy, home to many different cheeses including mozzarella.
In Germany seek out the Leberkäse, particularly in Bavaria. A crips whote bnun stuffed with pork or pate and drizzled liberally with sweet or hot mustard.
The bocadillo is Spain’s sandwich supreme, a baguette where anything goes from Jámon Serrano (Serranito in Andalucía) morcilla, (black pudding) to fried squid, padron peppers, an omelette or simple, crushed, super ripe tomatoes, sea salt and olive oil on bread, in the unforgettable Pan con Tomate. A Montadito is a bite sized open sandwich or a plugs, a tapas sized version on a dinner roll….
In Greece seek out the delicious gyro, traditionally made using lamb, beef or pork cooked on a rotisserie combined with tomato, onion and a yoghurt dressing , all served on a pita – what’s not to like!
In Holland the most bizarre thing I’ve tasted was a hundreds and thousands sandwich, two slices of squishy white pan, buttered generously, sprinkled with hundreds and thousands and sandwiched together – I kid you not…
In Bosnia-Hertzigovina, Croatia, Serbia…Ćevapi is a favourite.
The banh mi of Vietnam, a French baguette filled with barbecued or grilled chicken with lemon grass and veggies and a creamy mayo is now a global craze. There is even a dessert banh mi loaded with ice cream and crushed peanuts.
The doner kebab dates back to the Ottoman Empire – juicy chargrilled meats, sliced from a rotating grill and stuffed into a pitta pocket and then there’s sharma and falafel, a favourite all over the Middle East which has now popped up everywhere. Try the Rocketman’s version of falafel on Prince’s Street in Cork.
The US has seen more than its fair share of iconic sambos, beginning with peanut butter and jelly, the Ruben, a club sandwich, the meatball sub, philly, po' boy from New Orleans, muffaletta, fried chicken biscuit, pulled pork sandwich, grilled cheeses delicious the lobster roll to mention just a few. All of the aforementioned sandwiches are pretty well available in New York as well as numerous ethnic specialities. Including the Barro Luco, the famous Chilean steak and cheese sandwich as is Chivito from Uruguay) Choripán and Tortas from Argentina and all the Mexican favourites, Cemita and Pambazo…
Got to stop soon but can’t forget the Vada Pav in India and the Bombay sandwich, a vegetarian ‘take’ on a club sandwich with that zingy coriander chutney and then there is the chutney sandwich, an Indian riff on the British afternoon tea sandwiches.
China too has many favourites, fluffy steamed boa buns, stuffed with pork belly, coriander, greens and peanuts, Oh my!
Japan’s food scene is totally amazing, you mustn’t miss the Croquette Sando or Karroke Sando - panko crusted croquettes sandwiched between two slices of soft white bread topped with tangy Katsu sauce.
Even more bizarre is the Strawberry Sando....
I’m running out of space there is so much more, there could be 4 or 5 articles on the subject!
