Named for an aristocrat too busy to leave the card table to eat, the portable, versatile sandwich now appears in many guises around the world, open, closed, delicate or hearty. Here are some of my favourite sandwich recipes.
A good sandwich starts with fresh, high-quality ingredients and flavourful condiments. Whenever possible, use homemade ingredients or premium products from artisanal producers to achieve the best taste and texture.
In addition to using quality ingredients, start with great bread and add a moist, tasty spread such as aïoli, whole egg mayonnaise, pesto, or mustard. A good spread helps bring the sandwich together and enhances overall flavour.
Almost any sandwich can be turned into a gourmet feast by using quality ingredients, whether homemade or sourced from premium artisanal producers. Follow the recipe son this page for delicious homemade gourmet sandwiches.
Toasted sandwiches, such as the classic Croque Monsieur, often include cheese because it melts beautifully when heated. Popular toastie fillings also include ham and tomato, or tuna for a traditional tuna melt.
Bruschetta is one of the quickest sandwich-style meals to prepare. Simply toast a slice of rustic bread, rub it lightly with garlic if you like, drizzle with olive oil, and top with ingredients such as chopped tomato, ricotta and fresh herbs, sautéed mushrooms, or canned anchovies with a thin slice of lemon.
Sandwiches make excellent vegetarian meals. Options include Bruschetta Caprese with tomato, mozzarella and basil, Piadina Romagnola filled with cheese, tomato and rocket, or a Singapore-style Roti Telur.
Every country has its signature sandwich. Examples include the Portuguese prego (steak sandwich), the Turkish balık ekmek (fish sandwich), the French croque monsieur (ham and cheese toastie), and the Vietnamese banh mi (pork roll) which has become famous worldwide.
The sandwich is named after John Montagu, 4th Earl of Sandwich, who is said to have asked for meat and cheese placed between slices of bread to be brought to him so he could eat while continuing to play cards during the 18th century.
