Drowned chicken sandwiches (torta ahogada)
Drowned chicken sandwiches (torta ahogada) | Traditionally, queso añejo cheese and bolillo rolls (Mexican bread that’s crisp on the outside and soft on the inside) are used, but for convenience, we’ve used fetta and Vietnamese baguettes.
Pork schnitzel sandwich with roasted jalapenos and pickled onions (cemita milanesa de cerdo)
Pork schnitzel sandwich with roasted jalapenos and pickled onions (cemita milanesa de cerdo) | Originating in the city of Puebla, the cemita poblana is Mexico’s version of a schnitzel sandwich. Traditionally, the schnitzel was made from thinly sliced and deep-fried beef, but over the years pork has found its way into this monster of a sandwich. Huge, slightly sweet rolls dotted with sesame seeds are stuffed until bursting with avocado, onions, pickles, herbs and Mexican white cheese, most…
Bombay sandwiches | Mumbai street vendors sell a huge range of sandwiches, and they traditionally cook them using a deep jaffle iron. Our recipe uses a pan-frying method, for those who don’t own a jaffle iron. Cheese may also be added.
Smoked salmon open-topped sandwich
Smoked salmon open-topped sandwich | Using dark rye or wholegrain bread for sandwiches rather than white will increase the fibre content. This high-protein open sandwich with salmon and quark cheese makes a quick and convenient low-calorie lunch. Try topping with cooked and peeled prawns instead of the salmon.With a GI of 49 this meal is high protein, low GI and provides 235 kcal per portion.
Reuben sandwich with Russian dressing
Reuben sandwich with Russian dressing | The exact history of the Reuben remains undocumented, but this roast beef sandwich filled with sauerkraut, cheese, pickles and Russian dressing is a classic Jewish deli lunch item and has been around since 1920s in New York.
Cheese and ham toasted sandwich
Cheese and ham toasted sandwich | Stage 21, Longjumeau - Paris Champs-Elysees: It’s the final day of the Tour de France and French chef, Gabriel Gaté, presents Taste Le Tour from Paris and talks about the superb French breads and patisseries. French master chef, Philippe Mouchel, prepares a crôque monsieur, a very popular Parisian snack.
Blue corn quesadillas with mushrooms (quesadillas azules con hongos) | Blue corn has a deeper, earthier taste than the better known yellow and white corn. Filled with tomato-braised mushrooms, epazote and Mexican string cheese, these quesadillas are Mexico’s answer to the toasted cheese and tomato sandwich, but with a touch of Latin style. Buy the best quality pulled curd cheese you can find (see Note).
Jamón croque monsieur
Jamón croque monsieur | This classic ham and cheese toasted sandwich is a winner for breakfast – or as a snack mid-afternoon or late at night, or at any other time of day. Guillaume Brahimi's recipe is bigger, better and more lavish, using slabs of the best sourdough, beaufort or gruyère cheese, and the finest Spanish ham (jamón ibérico) in lieu of authentic French ham. He toasts the sandwich in the oven for the maximum melt on the cheese and a gorgeously crisp exterior.
Matthew’s croque madame
Matthew’s croque madame | This is my version of the classic Parisian toasted cheese sandwich, which relies on simple but quality ingredients. It’s typically a sanga that is cooked in a frying pan. The basic sandwich is a croque monsieur; the version with an egg is the croque madame.
Kappacasein’s famous cheese sandwich
Kappacasein’s famous cheese sandwich | The bread they use is from famous Parisian boulangerie Poilâne. As a substitute, owner William Oglethorpe recommends day-old (or two-day-old) sourdough. The cheese used at the market is Montgomery cheddar. “A mature cheddar would be fine,” says William, “maybe with some kind of Gruyère – that would be nice.”