Sandwich
The art of eating with your fingers, revisited with a variety of breads and toppings from around the world.
Pan Bagnat: the authentic sandwich from Nice between bread in oil and Mediterranean flavours
Sun, sea and black olives. If there was a sandwich to represent the Mediterranean, it would undoubtedly be the pan bagnat. This great classic of Niçoise cuisine combines a solidly structured Niçoise salad between two halves of a round bread soaked in olive oil. Pan bagnat is not a “tuna sandwich” like any other. He…
Ayvalık toast: the crispy Turkish sandwich with sucuk and cheese
Ayvalık toast is a pressed Turkish sandwich from Ayvalık on the Aegean coast. It is prepared with thick toasted bread, sucuk, kaşar or tulum cheese, sausages, pickles, ketchup and mayonnaise. It is served very hot with ayran. Ayvalık toast, or Ayvalık tost in Turkish, is a hot, pressed and very crispy Turkish sandwich that originated…
Tunisian casse croûte: the tuna and harissa sandwich
The Tunisian casse croûte, or kaskrout tounsi, is a street-food sandwich filled with harissa, tuna, hard-boiled eggs, Tunisian salad, olives, chili pepper and sometimes potatoes, capers, mechouia or candied lemon. It is usually prepared in a Tunisian Italian bread, which is softer than a classic baguette. Since we had mentioned the famous Tunisian fricassee a…
Tunisian Mtabga: the tomato-harissa stuffed flatbread
Mtabga is a Tunisian stuffed flatbread, generous and spicy, prepared with a semolina-based dough and a stuffing flavored with tomato, onion, garlic, harissa, chili pepper and tabel-karouia. Associated with southern Tunisia and often the Gafsa region, it is one of those simple, nourishing street-food recipes that are deeply rooted in popular cuisine. Halfway between a…