5 Tasty Ways to Celebrate National Sandwich Month

asuYou read it right. August, appropriately being the bottom bun of fall, is National Sandwich Month! Sandwiches are enjoyed in practically every country on Earth. So we’re going to help your appetite stay festive with these amazing international recipes.

 

Bosna Wurst – Austria

Germany and Austria have a rich history of sausage making. Skip the part where your family takes several hundred years to create their own recipe with this simple one.

INGREDIENTS

Bratwurst (Number depends on how many needed)
Kaiser roll
Ketchup, mustard and curry powder, to taste.
Chopped onions

INSTRUCTIONS

  1. Grill or pan fry bratwurst, cooking until it reaches an internal temperature of about 160 degrees.
  2. Toast a Kaiser roll on grill or in oven until golden brown.
  3. Combine desired amount of ketchup, mustard and curry powder. Bosna is meant to be a little spicy, but it’s mostly up to the one eating it.
  4. Spread a generous amount of chopped onions along the bratwurst once they’re in the bun.

 

Medianoche – Cuba

sandThe sandwich may literally mean “middle of the night,” but this can be eaten at any hour of the day, or every hour of the day. We won’t judge. This sandwich is identical the popular Cuban, except for the sweet egg bread it’s served on.

INGREDIENTS

1 lb. pork loin
Kosher salt and freshly ground black pepper
2 tbsp. olive oil
4 medianoche bread, or challah
12 cup yellow mustard
1 lb. sliced deli ham, halved
8 slices Swiss cheese, halved
4 dill pickles
4 tbsp. unsalted butter, softened

INSTRUCTIONS

  1. Heat oven to 400°. Season pork with salt and pepper and drizzle with olive oil. Place on a roasting tray and roast until a thermometer inserted reads 160°, about 45 minutes. Remove from oven and transfer to a cutting board to rest, about 15 minutes. Thinly slice the pork.
  2. Halve the bread lengthwise and spread the insides of each roll with 1 tablespoon mustard. Divide the ham, pork, cheese and pickles evenly among sandwiches.
  3. Heat half the butter in a 12-inch skillet over medium. Working in batches, cook two sandwiches, pressing down on the top with a 10-inch cast iron skillet, until golden on the bottom, about 3 minutes. Flip the sandwiches over, press with the skillet, and continue cooking until the other side is golden brown and the cheese has melted, about 3 minutes more. Transfer to a cutting board and cut in half on the diagonal to serve.

 

Bánh mì – Vietnam

banhThis trendy food has launched thousands of food trucks and pop-up restaurants around the world. While the name actually refers to the bread it’s served on, Bánh mì is a blend of Vietnamese and French cuisine.

INGREDIENTS

For the pork:
10 cups simmering water
1/2 cup kosher salt
1/2 cup granulated sugar
3 medium garlic cloves, peeled
2 medium serrano chiles, crushed
1 tablespoon black peppercorns, cracked
3 pounds boneless pork butt

For the pickled carrots:
1/2 cup distilled white vinegar
1/2 cup granulated sugar
1 teaspoon kosher salt
1 1/2 cups peeled and coarsely shredded carrots (from about 3 medium)

INSTRUCTIONS

For the pork:

  1. Pour 2 cups of the simmering water into a 6-quart heatproof container with a tightfitting lid, then remove the remaining water from heat. Add salt and sugar to the heatproof container and stir until dissolved. Add garlic, chiles, peppercorns and pork. Top with remaining 8 cups of now-tepid water to fully cover the meat. Submerge the meat if necessary by filling a resealable bag with water and placing it on top. Cover and refrigerate 12 hours or overnight.
  2. When the pork is ready, remove from the liquid, rinse, pat dry with paper towels, and place fat side up in a roasting pan. Allow to come to room temperature for about 30 minutes. Meanwhile, heat the oven to 400°F and arrange a rack in the middle. Roast pork until the internal temperature reaches 165°F, about 1 hour 45 minutes. Let cool to room temperature, at least 45 minutes, then slice thinly, about 1/8 inch thick.

For the pickled carrots:

  1. Combine vinegar, sugar, and salt in a small saucepan over medium heat. Once sugar and salt have dissolved, remove from heat, add carrots and stir to coat in pickling mixture. Let stand until carrots have softened, at least 30 minutes or overnight. Drain well and set aside.

To assemble:

  1. Slice off the top 1/3 of the baguettes lengthwise and set aside. Remove enough of the bottom interiors so that the filling can fit easily.
  2. Spread 1 tablespoon of the mayonnaise on each baguette’s upper 1/3 and 2 tablespoons on each bottom. Crumble half of the pâté (if using) on each bottom section, then top with sliced pork (there may be some left over), cucumber, cilantro leaves, pickled carrots and jalapeños. Sprinkle each sandwich with soy sauce and close with the upper parts of the baguettes. Place 10 toothpicks approximately 1 inch apart to secure the sandwiches and slice into about 10 (1-1/2-inch) pieces. Serve.

 

Grilled PB&J – United States of America

pbjYou’ve had a million of them, but you haven’t had one like this. There’s nothing quite like the warm creaminess of melted peanut butter. Add that with the sweetness of jelly and toasted bread, and it’s a revolutionary change.

INGREDIENTS

Bread, any kind, try some international styles out for a unique sandwich.
Jam, any kind, same logic as bread.
Peanut butter, crunchy if you’re feeling adventurous.

INSTRUCTIONS

Isn’t simplicity part of what makes sandwiches amazing?

  1. Smear desired amount of peanut butter and jelly on to bread.
  2. Toast the sandwich. This can be done in an oven or panini press for best results.

 

Chacarero – Chile

chacSouth America is a sandwich lover’s dream. Cemitas, Barros Luco, Choripan, but nothing compares to the Chacarero, a South American rendition of a burger.

INGREDIENTS

For the steak
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced
1 boneless sirloin steak, cut 1 inch thick (about 1 lb)

For the sandwiches:
2 avocados, ripe, peeled and pitted
1 tablespoon lime juice
1/4 teaspoon salt
1 bag (12 oz) Green Giant™ Steamers™ Select® frozen whole green beans
4 large soft rolls or Kaiser rolls, cut in half lengthwise
4 slices Muenster cheese
1 tomato, sliced
Jalapeño, sliced, if desired
Hot Sauce, if desired

INSTRUCTIONS

  1. Mix olive oil, salt, pepper and garlic clove. Place steak in a resealable bag with olive oil mixture.
  2. Place in refrigerator for 1 hour.
  3. Grill steak in an indoor or outdoor grill at high heat for 4 to 6 minutes on each side or until medium rare. Let cool slightly; slice steak, thinly.
  4. Cook green beans as directed on the package; cool slightly.
  5. Mash avocadoes with lime juice and salt.
  6. To assemble each sandwich: Spread 1 /4 mashed avocado spread inside top of roll. Place 1/2cup packed green beans onto avocado. On the bottom half place 1 slice cheese, tomato slices and 1/ 4 lb sliced meat. Add jalapeño and/or hot sauce, if desired.

 

Get Cooking!

By now you’re most likely craving a sandwich. If you’re in the mood to throw on the apron and get cooking, stop by our grocery store at International Food Club or shop online! If you’re too hungry to wait, enjoy a wide selection of already prepared sandwiches from around the world at the International Food Café.

 

Recipe Sources:

http://www.saveur.com/medianoche-sandwich-recipe

http://www.chowhound.com/recipes/pork-and-pate-vietnamese-sandwich-banh-mi-11211

http://american.spoonuniversity.com/recipe/grilled-pb-jelly/

http://www.quericavida.com/recipes/chacarero-chileno/0e3d0060-c51e-4505-930a-b061d5abff3b

Image Sources (Not on recipe page):

http://tmagazine.blogs.nytimes.com/2011/02/07/the-vietnamese-sandwich-banh-mi-in-america/?_r=0

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