Brilliant sandwiches that will help you impress your friends at parties. Some legendary recipes little known to Romanians
The sandwich seems like the most mundane of foods. For some, it can hardly be classified as a culinary product. A kind of culinary miracle that anyone can do. Well, there are some sandwich recipes that defy all preconceived notions and make you hungry at the same time.
The Connecticut Lobster Sandwich PHOTO lobsteranywhere.com
The sandwich is probably the most well-known, most affordable, versatile and easy-to-prepare food in the world. Two slices of bread, cheese, sausages, some greens or vegetables and sauce. There are also simpler versions than that, with only sausages and cheese.
For some, the sandwich is such a banal food that it does not even deserve to be raised to the status of a culinary dish, nor to enter the exclusive temple of gastronomy. A sort of invention dictated by the vicious needs of John Montagu, 4th Earl of Sandwich, who wanted, around 1762, to eat while playing cards without getting his hands dirty.
Beyond the apparent banality of the sandwich, in reality it is a product with tradition (here, it has a history of over 250 years) and which can become a real culinary gem in the hands of a skilled chef. That is precisely why those who say that the sandwich is just a humble serf of gastronomy are sorely mistaken. There are some established, legendary sandwich recipes that come to prove how exclusive sandwiches can be, but especially how refined. Here are three of the most legendary sandwich recipes that can help you impress your colleagues at work, when you pull out the package at lunch, or drive your friends crazy with appetite at weekend parties.
“Lobster roll”, an American legend between two slices of bread
One of the most legendary, exclusive and at the same time delicious sandwiches in the world is undoubtedly the “Lobster roll” from the United States. More specifically, it's a crispy, refined lobster and butter sandwich. Lobster rolls are a summer sandwich special. Originating in the seafood restaurants and roadside stands of New England, they are the “coastal sibling” of the famous hot dog.
This dish has its origins in the humble and frugal New England fishermen's table, on the east coast of the United States, dominated by fishing settlements. Fresh lobster meat, served on buttered bread, evolved from a practical side dish into a New England cultural symbol that still sparks heated regional rivalries today. Traditionally, the best lobster rolls are found in the states of Maine, Massachusetts and Connecticut, where the first British colonies in the US developed, as well as in coastal destinations such as the Cape Cod peninsula.
Lobster roll PHOTO wikipedia
The origins of this dish can be traced back to the 17th century, when, in the British New England colonies, lobsters were so plentiful that they were considered food for the poor, used as fertilizer, or given to servants and prisoners.
In 1829, the first cold lobster salad recipe was published, which laid the foundation for the legendary Maine lobster sandwich recipe. Later, lobster meat became common at youth parties, being included in sandwiches. It wasn't until 1929 that the classic “Lobster Roll” was born, which today is an iconic dish on the US East Coast. Actually, this was the brainchild of the chef at Perry's Restaurant in Milford, Connecticut. The story goes that Harry, the owner of the restaurant, invented the sandwich after a salesman selling alcoholic beverages stopped by his place. He wanted a “warm grilled lobster sandwich” that he could take on the go. Harry, being inventive and quick, improvised one at a time.
Harry continued to perfect the sandwich and realized that sliced white bread was not the best choice. It was soft, soaked quickly and did not support the lobster meat well. So he turned to nearby French's Bakery in Bridgeport, Conn., to create a special bun for Perry's. But unlike the classic cut-top bun we know today, this was more like a submarine sandwich bread. Harry was cutting a v-shaped opening in the top to fill the bun with lobster meat. The bread cover was put back on and the sandwich was then toasted and ready for takeout.
Also, since the 1950s, during the tourism boom after World War II, the Maine-style cold lobster roll with mayonnaise has also become extremely popular.
Although exclusive, the Lobster Roll can also be prepared at home quite easily. A classic lobster roll is made from fresh lobster meat boiled and mixed with mayonnaise or melted butter, seasoned with celery and lemon juice. It is served in a fluffy bun, lightly browned in butter. If using raw lobster, boil it in salted water for 8-10 minutes, let it cool, then scoop out the meat and cut it into bite-sized pieces. Then, separately, in a bowl, gently mix the mayonnaise, lemon juice, celery and spices. Add the lobster pieces and mix slowly so as not to break up the meat. Then brush the inside of the buns with melted butter on both sides. Heat a pan and fry the buns on both sides until golden and slightly crispy. Finally, place a thin leaf of lettuce in the bun and fill with a generous amount of the lobster mixture made earlier.
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Arepa, the queen of South American sandwiches
Another legendary sandwich, but this time in the South American area, with an explosion of exotic tastes, is the Arepa Reina Pepiada. Loosely translated from Spanish, it means “Appetizing Arepa Queen”.
It's a sandwich from Venezuela and consists of a creamy chicken and avocado salad tucked into a crispy corn stick. It is extremely tasty and filling, and is usually served for breakfast. This culinary preparation has a tradition of more than seven decades. It was invented by the Alvarez brothers in Caracas, the capital of Venezuela. The sandwich was created in honor of an extremely beautiful woman. Her name was Susana Duijm, she was a TV producer, actress and model. She won the Miss Venezuela title and was also the first woman from Latin America to win the Miss World title. Basically, “Reina” means queen, and “Pepiada” was a popular word used to describe a voluptuous woman with mouth-watering forms. So was the Alvarez brothers sandwich, full to the brim and delicious.
Arepas PHOTO loisa.com
Here is how it is prepared. First of all, we make the “arepa”, that is, those corn sticks. We need two cups of corn flour, two and a half cups of lukewarm water, a teaspoon of salt and a tablespoon of vegetable oil. The dough is divided into four equal parts. Take a piece and roll it in your hand into a ball, then flatten it slightly into a thicker patty, about 1.5 cm thick. The edge must be smoothed slightly so that it does not crack.
Then we prepare the filling. In a bowl, mash the avocado pit with a fork until it becomes a paste. Add mayonnaise, lemon juice, chopped onion, garlic, salt and pepper. Mix everything very well. While we do all these operations, we leave the chicken breast to cook. After it has boiled well, chop it up and add it to the avocado mixture. We begin to prepare the glue. That is, we take the dough formed into sticky sheets and fry them for 6-7 minutes on each side, until they get a golden and crispy crust. Cut each “arepa” in half, but not completely, like opening a clam. Fill the inside generously with the chicken and avocado salad. You can serve it straight away or, for extra flavor, you can top it off with a little salty grated cheese on top.
A culinary flavor over two millennia old
However, no sandwich in this world can compare in flavor and age, not to mention the thickness, to the “panino con la porchetta” or, in short, the pulled pork sandwich made in Italy. It is a culinary preparation that is said to have its origins during the Roman Empire, when the common people present at various public events (especially at the famous games) needed a quick and, at the same time, hearty meal. From then until today, the “panino con la porchetta” has constantly evolved and become one of the most legendary street foods in the world.
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Actually, it's a sandwich made up of thin slices of flavorful, slow-cooked, herb-stuffed pork (porchetta), served in a rustic, crusty bread. Originally from central Italy, this traditional sandwich does not need sauces or other additions, as the taste of juicy meat and crispy mouse is sufficiently intense and savory. Historical documents suggest that this sandwich was also tasted by the Roman emperors. It all started with a passion of the infamous Roman emperor Nero, who loved to serve a whole pig, heavily seasoned and slow cooked. Its meat was stuffed into a bun made on the hearth. It is not known if the stories are true, but what is certain is that this dish is deeply connected to the regions of Lazio and Umbria. The town of Ariccia, located south of Rome, is famous throughout the world for “Porchetta di Ariccia”, a dish officially protected by the Italian Ministry of Agriculture as a traditional agri-food product.
Panino con la porchetta PHOTO La sostadelpriore
Traditionally, for panino con la porchetta, the meat was boned, seasoned liberally with garlic, rosemary and fennel seeds, rolled and then slowly cooked over a wood fire until the mouse was golden and extremely crispy. Here's how you can prepare it at home. For the roast pork needed to fill the sandwich, you need pork belly with mice, garlic, finely chopped fresh rosemary, crushed fennel seeds, sea salt, pepper and olive oil.
In a bowl, mix the garlic, rosemary, fennel seeds, salt and black pepper with a little olive oil until you get an aromatic paste. Then we smear the pork belly with this mixture and score the meat. We then roll the pork into a cylinder, tie it and put it in the oven until the meat becomes juicy and the mouse crispy. Let the meat rest for 15 minutes, then slice it. We fill the bread, preferably a ciabatta, with this tasty pork.
