| Ethnic Sandwiches
Posted: 3/28/2008 1:39:04 PM | Ok, we have several weird sandwich threads and I started to post this there, but decided why not start an ethnic sandwich thread. There must be many and some very interesting ones.
Here is a typical Israeli/Arab sandwich
On a large pita put grilled meats, like souvlaki, marinated assorted sweet and spicy peppers, onions, pickled turnip, Israeli/Lebanese pickle slices, tahini sauce (tahina which is ground sesame seeds and salt, cold water, lemon juice), sprinkle with sumac, fold over YUM!!!!! Some people add lettuce or fresh greens and even feta. | |
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| Ethnic Sandwiches
Posted: 3/28/2008 1:56:58 PM | | Ooh I love the vietnamese ones they sell here and in Cali. French influence. It's served on a baguette. Usually has like asian bbq pork or roast pork, cilantro, pickled and shredded carrot and daiko, jalepeno peppers. You can also request pate spread. Very good. | |
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| Ethnic Sandwiches
Posted: 3/28/2008 2:02:25 PM | We called it an 'ACT'
Good whole wheat bread, sliced Avocado, Tomato, hard Vermont style cheese, any dark green lettuce. Quite good.
Very 'Californian' ethnic. | |
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| Ethnic Sandwiches
Posted: 3/28/2008 2:57:37 PM | The Middle East, Greece and Turkey, of course, have the Shawarma, Gyros, and Donnair (which is exactly the same as a Gyros - but don't ever tell a Greek or Turkish person that  ), respectively, and India has the Frankie (which I believe is an adaptation of a Persian sandwich), and the kathi kabab. Then there is the Cuban barbecued chicken and pork sandwich (not sure what it's called - or even if it has a particular name). And of course, there are all the great eastern European meats, breads, and their combinations, as there are all the great wraps. | |
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| Ethnic Sandwiches
Posted: 3/28/2008 4:03:36 PM | No idea what they're called, but learned it from my Russian g'mother. She used a flat top griddle, I use the upside down lid off a cast iron dutch oven...
It starts with a blini- a Russian variant on the crepe- less sweet and, as I learned it, made with rye or buckwheat flour- it's a little heavier than regular flour crepes...
Start with a batch of pancake or crepe mix go as basic as possible, plus you want it a little thin (watery)- leave out 1/2 the sugar and add a little pepper to make a savory crepe. Pour it blade thin on the blazing hot griddle to form a circle. Flip once, then immediately add the insides...
Thin sliced or shredded cheese and some caramelized onions -OR-
Shredded (precooked) meat, a bit of horseradish
Flip the blini closed so it forms a pocket: in half, then thirds- add a little salt and pepper over the top. Make two because one is never enough.
You can add almost any filling you like- it's like a blintz but more savory than sweet.
Dessert Blini:
Add 1/4 cup of some sweet soft cheese: ricotta, mascapone, or drained cottage cheese, flip into the pocket shape and dust with powdered sugar. | |
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| Ethnic Sandwiches
Posted: 3/28/2008 10:12:03 PM | You know, I never really thought I was a sandwich person, but after reading these, I guess I am.
Dave, I love those Vietnamese sandwiches. I used to get them at a place in the Asian market area in Houston on Bellaire Blvd. All that place served was Vietnamese soups and sandwiches, but what a huge menu! Everything was so good. There are many Asian restaurants in that area and I have never been to a bad one. If you have ever been to Houston I am sure you know, OMG what a place to go eat! There is this one building that you can go into and it is kind of dark. It looks like an Asian street and has about 40 different street vendors, just as if you were on a street in Asia somewhere. You can get all sorts of authentic foods. And it is shamefully cheap. I always felt I was taking advantage of people paying so little. You could browse for hours eating and watching the haggling and calling out, all in their native languages, some vendors having feuds...LOL it was like a magical place. I never did bring myself to eat the eggs with the mostly formed baby birds in them, but I ate a lot of stuff there. It was just like an episode of Andrew Zimmern LOL
canoist...I love California ethnic! LOL I have had many a sandwich with avocado, tomato, greens, onion.....mostly at home on buttered bread that I toasted. There is a place in Houston University district called The Hobbit Hole that only serves healthy type stuff and smoothies. It is an old colorful converted house. They made homemade whole grain sprouted breads there every morning. On Saturdays my children and I would go there for brunch and get fresh squeezed juices, crudites and different types of sandwiches. My favorite was one on fresh rustic sprouted bread, with either hummos, or baba ganoush, tabouleh and avocado, So good!
canoist, I still dream abiot the Samurai Sushi wrap at World wraps in Cali and the blueberry tangerine smoothie at Jamba Juice | |
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| Ethnic Sandwiches
Posted: 3/28/2008 10:22:45 PM | I had to do this in two because I didn't want it to be so long....
LanSir, I love Gyros, Shawarma and The Cuban, but please tell us exactly what a Kathi Kebab is and a Frankie, I am not familiar, at least I don't think I am.
Charon, I have had those savory buckwheat crepes! I made it myself after reading about one, but I didn't know any history. I love when you tell some family history. I think it is a wonderful late night light meal. I am at an age where I really don't like eating late at all, but my lifestyle at the moment forces me to. That will all change soon, I think. Rye, is my absolute favorite bread for flavor and texture. I have to admit, I do tend to use spelt in place of wheat often, I think wheat irritates my digestion. When I am out of school I will get back to grinding and making all of my own home baked organic breads. I have done that most of my life, just not since I have been a student. Sadly, I have lost my supplier. I used to get quarterly truckload orders of all kinds of organic grains and other things from Canada. I no longer know who to contact. If anyone knows....please. | |
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| Ethnic Sandwiches
Posted: 3/28/2008 10:33:35 PM | Another of the great "California Ethnic" that canoist termed LOL I love it is one I used to eat often.
I stole (well, recreated) the recipe for the blue Gorgonzola Walnut bread from Grateful Bread Company and I would slather on a good soft French frommage, thinly sliced apples, a ton of sprouts and avocado. OH MY what a fantastic sandwich. I am a vegetarian at heart with a meat eating habit! LOL No, I do believe in eating meat, especially wild game.
It may not be technically a sandwich, but the Spanish/Central American/Caribbean/Brazillian Empanada is another fantastic Ethnic bread and veggie meat combo. I love to make them with a pumpkin crust and add duck, lamb veggies and quail eggs. Of course on Caribbean Islands I believe they call them meat pies MMMMM HAIL the MEAT PIES!
Of course, Middle Eastern meat pies rock as well. Street vendor food might have been a better name for this thread. | |
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| Ethnic Sandwiches
Posted: 3/28/2008 11:17:13 PM | please tell us exactly what a Kathi Kebab is and a Frankie Okay, I'll give it a shot. From what I've seen, they make a dough for the Indian naan bread, but cook it on a pan like a roti/chappati but with some oil/butter, instead of in a tandoori oven. When they're almost done cooking it, they brush it with a beaten egg, and as the egg cooks, they brush it with some more, till there is a good coating of egg on the wrap.
In the meantime, while they're cooking the wrap, they cook up in another pan, meat cut up very small (usually lamb/goat, but can be chicken or beef as well - though probably not in India - Holy Cow!) with onions, tomatoes, other seasonings and spices (I know cumin is one of them, and if you like heat, probably chillies as well), which will be the filling for the sandwich. They bring both the bread and this meat filling to readiness at about the same time (or make the filling first and keep it warm while they finish cooking the wrap), put the filling with condiments and toppings onto the wrap, and roll it up.
The condiments/toppings usually include (but are not limited to) thinly sliced, or julienned, onions, tomatoes, cucumbers, sometimes lettuce, a spicy green Indian "chutney" and a yogurt sauce.
I personally don't see much difference between the two, except that the Kathi Kabab is rolled up like a Gyros and has to be held together by either a toothpick or the material (paper/foil) they wrap it in, while the Frankie is rolled like a burrito. That, and the spices/condiments/toppings used, but that could even be due to each individual cook's preference.
They're usually made after you order, and sold by street vendors. They go well with a cold beer, or a cold non-alcoholic beverage of your choice. | |
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| Ethnic Sandwiches
Posted: 3/28/2008 11:33:40 PM | Yummmm from my Mom's English heritage: Cucumber sandwiches , egg and cress, From my California roots, two sandwiches: plain old tomato and mayo (triple yuuummmmmm even if I don't eat it anymore!); and another plain one, a perfectly ripe California avocado on white bread.
Maybe the most basic American ethnic could be a plain old PBJ???
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| Ethnic Sandwiches
Posted: 3/29/2008 2:12:52 AM | ARover, my daughter and I used to eat thick sliced tomato (right off the vine), mayo, salt, pepper sandwiches. We love them. Cucumber sandwiches are actually good too. I have used sour cream on the bread, what do Brits use?
LanSir, good lord that Kathi Kebab/Frankie sounds good. I have to try to make that.
Here is one that I thought I invented, then met someone else that made them too.
Pumpernickel with curried egg salad. Oh man yummy. | |
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| Ethnic Sandwiches
Posted: 3/29/2008 7:29:09 AM | A Cuban Sandwich..if you have never tried it.....
http://www.tasteofcuba.com/cubansandwich.html | |
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| Ethnic Sandwiches
Posted: 3/29/2008 12:53:56 PM | | LOVE Vietnamese sandwiches! There were several shops in Houston that I used to get them from.....I miss those! | |
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| Ethnic Sandwiches
Posted: 3/29/2008 3:24:39 PM | Panini, Monte Cristo or a Reuben would be delicious. 
That Israeli/Arab sandwich you speak of OP sounds totally fabulous. | |
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| Ethnic Sandwiches
Posted: 3/29/2008 3:52:01 PM | Is it a sandwich or is it something else... Cornish Pasties. No, get your mind out of the gutter, NOT the spinny things. The meat and veggie filled pies that Mrs Lovett specialized in. I used to make about 20 a week to bring to work for lunch. Might have to dig out the recipe again. As I recall they had diced root veggies and some sort of leftover meat. Made sweet pasties too- ricotta or mascapone cheese with nutmeg or some sort of fruit pie filling, or both, or apples and cheddar cheese.
Drats. Now I'll have to dig around the cookbook shelf and find the recipes | |
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| Ethnic Sandwiches
Posted: 3/29/2008 5:14:22 PM | I couldn't find any better place to post this but...
Make yourself a ham sammich, the usual way. Before you close it up, sprinkle with toasted sesame oil and curry powder. Tasty! | |
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| Ethnic Sandwiches
Posted: 3/29/2008 5:27:41 PM | Ahhhhhhhh the pastie. Yes, I was introduced to those for the first time when I moved to Michigan, but here I think they may be Dutch, or possibly Irish, or an American invention of the two, because those two settled this state mostly. Really all they are here is an Irish stew, turnips and all, inside a folded thick pastry. Kind of like a hand held pot pie. I have nevre seen the fruit ones here, but I am sure they have them. I guess it is the more northern invention of the Italian calzone. Here they are the food of the gods for northern hunters. Ever see "Moonlight In Escanaba?"
What threw me off for a while was the Paczki (pounchky). It is basically a doughnut hole. There is a (w)hole day, or week....dedicated to them here. It must have religious significance. It is Polish. But that is another topic.
Charon, I always think of the twirly kind when I see it is pastie time. I will pronounce it with a long A just to make people laugh, but no one seems to know what those are. Make you want to go hmmmmmmmm.
Mafiachix, I was describing a Monte Christo the way I know them (I have learned there are many versions), to a friend a couple of weeks ago and ended up having to make a half dozen of them for people dying to try. Where I come from they are smoked turkey and sugarmaple cured ham with swiss and cheddar cheese and apricot jam on Texas toast, dipped in a french toast batter, then deep fried and sprinkled with powdered sugar. They were a big hit.
NightElf, I see nothing wrong with that sandwich, probably very good! | |
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| Ethnic Sandwiches
Posted: 3/30/2008 1:59:52 PM | What about those DimSum buns with the perfectly white steamed bread, filled with meat and eggs?
Does anyone have a recipe for those? I want to make them. I have the bamboo steamer basket. | |
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| Ethnic Sandwiches
Posted: 3/30/2008 2:49:55 PM | | SS, you can try google for "Chinese steamed buns". They are a lot of work though. Not sure how accessible they are to you but usually in asian grocery stores you can find them in the frozen section that you can use your steamer basket. :) | |
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| Ethnic Sandwiches
Posted: 3/30/2008 3:46:50 PM |
Ooh I love the vietnamese ones they sell here and in Cali. French influence. It's served on a baguette. Usually has like asian bbq pork or roast pork, cilantro, pickled and shredded carrot and daiko, jalepeno peppers. You can also request pate spread. Very good.
I was going to say these, but this poster beat me to it! I second them!
I also love reubens. There are a couple of deli restaurants that make fabulous ones! | |
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| Ethnic Sandwiches
Posted: 3/30/2008 7:34:32 PM | Smiling Salmon
I was going to say that these are on of my favorite "sandwiches", but you beat me to it. There's a place in Seattle that makes them and it's always one of my last stops before I fly back east. I buy a bag full and it's almost worth it just for the look on the other passengers faces when they smell them. Beats the heck out of airplane food! Here's the recipe for an easy-to-make version. These are steamed, but I like the baked version which look like plain dinner or Kaiser rolls until you bite into them.
Steamed Pork Bao Buns
2 tablespoons oil
1/3 cup finely chopped scallions
1 1/2 tablespoons minced garlic
2 tablespoons minced ginger
3 tablespoons hoisin sauce
3 tablespoons oyster sauce
3 cups char siu pork (barbecue pork), finely chopped
1 tablespoon cornstarch
2 (11-ounce) cans breadstick dough
1 head Napa cabbage
In a skillet, heat the oil and saute the scallions, garlic, and ginger over medium heat. Stir in the hoisin sauce and oyster sauce, adding barbecue pork while stirring. Reduce heat to low. Thoroughly combine cornstarch with 2 tablespoons water. Pour over pork mixture and stir until sauce thickens. Set aside. On a floured surface, partially separate breadsticks, leaving 2 thick layers of dough. Roll each into a ball. Working with 1 ball at a time, roll out to make a 3-inch circle. Place about 1 tablespoon of filling in center of each round. Gather dough up and twist to secure tightly. Repeat with remaining dough. Cover with kitchen towel. Arrange cabbage leaves on the bottom of 2 large bamboo steamers. Place 6 pork buns on each steamer. Steam buns for 20 minutes. Serve warm. | |
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| Ethnic Sandwiches
Posted: 3/30/2008 8:33:18 PM | Unfortunately Dave, I am pretty far, but when I make the trip to look for the wine, I will get some, THANKS
Miss W, if you like Rubens, have you ever been to the Carnegie Deli in NYC? If not google the Carnegie Deli NYC menu and look at the pictures!!
vbxtc THANK YOU....you had my attention with the scallions, garlic and ginger, but when you said char sui, I knew I was making these! I can't wait. | |
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| Ethnic Sandwiches
Posted: 3/31/2008 6:40:32 PM | 1/3 (depends on how hungry you are) loaf Italian bread sliced almost through,
approx. 1/2 reg. jar Roasted Red Peppers, drained well,
2-5 slices provolone cheese
Put peppers on one side of bread, cheese on other, broil/microwave a bit until cheese melts, fold and eat! | |
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