With Food Paradise International chasing down the tastiest sandwiches on earth on Food Network tonight (8.30pm March 14, then on SBS On Demand), we've rounded up our favourite combos, so you can have a cracking sandwich wherever you are.
To the unacquainted, Kappacasein’s cheese sandwich might seem unassuming. Sourdough and aged cheddar – what’s the big deal? Miracles lay in the minutiae, friends, and this recipe – with its 50:50 bread-to-cheese ratio, and addition of leek and onion – is toasted perfection. Via Feast magazine
To market: Kappacasein’s famous cheese sandwich Source: Feast Magazine
Not for the faint-hearted, this flavour-packed pork roll lands with a punch that will knock you off your chopsticks. Adventurous amorists, team the Japanese-style schnitzel with pickled daikon, cabbage and tonkatsu sauce.
You’ll have no regrets about this beetroot, apple and goat’s cheese wrap from Green Kitchen Stories. Ideal for picnics, or on-the-go lunches, the tortilla wraps also embrace avocado, walnuts and orange-scented quinoa.
"If you love your bacon and egg sandwiches, you’ll definitely enjoy this – two pieces of bread coated in a parmesan and thyme crumb then pan-fried to golden, crunchy perfection and filled with your usual suspects," says Poh Ling Yeow of her Parmesan-crusted egg and bacon sandwich.
Source: China Squirrel
Take the barbecued snag to unimaginable heights with Argentina’s choripan. This recipe from Feast dresses the chorizo roll with a tangy, chilli-spiked chimichurri.
Choripan with chimichurri Source: Feast
A New York deli experience wouldn’t be complete without romancing a Reuben. The beef pastrami, sauerkraut and Swiss cheese rye sandwich beats any dithering date. Bring the passion (and pickles) to your workplace, with this recipe from the food dept.
Source: Petrina Tinslay
For a lazy weekend brunch-cum-lunch, bring out last night’s leftovers: baked ham, cranberries, cavolo nero and a smidgen of bourbon. This boozy, buttery and cheesy French toast hits all the right spots.
Before you become seduced by the decadent magenta velvety masses of cherry sorbet, which you may feel like diving into, remember it tastes even better wedged between two sweet little brioche buns. Via the food dept.
Cherry sorbet on brioche rolls Source: Petrina Tinslay
If brioche rolls are the current ‘it’ girl of the burger world, bagels are your timeless muse. This recipe from Feast couples caraway-crusted buns with lemon-herb schmear, capers and lox (salmon cured in salty brining solution).
A harmonious layering of cured meats, cheeses and grilled vegetables, the muffaletta is one mighty sandwich. Handily packed in a hollowed-out cob loaf, it’s a shareable, moveable feast. Via Adam Liaw
The sandwich that doubles as a birthday cake. Source: Adam Liaw
Classic Sichuan street food, dan dan mian, - spicy, salty, sweet and mouth-puckery - makes forexcellent jaffle filling in these dan dan noodle jaffles.
Why you shouldn't skip the bread. Source: Alan Benson
Our ode to sandwiches wouldn’t be complete without mentioning America’s infamous acronymic variety: the bacon, lettuce and tomato. Increase the allure with vine-ripened tomatoes, good-quality mayonnaise and crispy bacon. Via Feast magazine
We’ve saved the best till last with this macadamia cookie and tropical ice-cream sandwich from the food dept. Adaptable and ultra easy to make, it's a (heart)melting experience.
Keen to continue the love affair? Check out our sandwich collection here.
Macadamia cookie and tropical ice-cream sandwiches Source: Petrina Tinslay
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