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MY
ROUSES
EVERYDAY
JANUARY | FEBRUARY 2016
Francesinha,
Portugal
This Portuguese sandwich — the Little Frenchie — is similar to France’s Croque
Monsieur. Sausage or steak can be substituted for ham, and a tomato and beer
sauce is added on top.
Bosna,
Austria
A brat served on grilled white bread with onions and mustard.
Bánh mì,
Vietnam
A classic bánh mì features Vietnamese cold cuts, liver pâté, pickled carrots,
cucumber, cilantro, cucumber and radish slices on a small baguette spread with
thick mayo. It’s the Vietnamese version of a po-boy (or maybe our po-boy is a
version of their bánh mì).
Hot Chicken Sandwich,
Quebec, Canada
A shredded chicken breast sandwich topped with a massive amount of gravy, eaten
with boiled peas and French fries.
Döner Kebab,
Turkey
Beef, chicken, lamb or veal cooked on a vertical spit, sliced and served in pita bread
and topped with onions, pickled cucumber, tomatoes and lettuce.
Gyro,
Greece
“The best sandwich I ever had was a lamb gyro from a
hole-in-the-wall place on Santorini that was smaller than
my office. Gyros are made with meat (beef, pork, lamb or
chicken), cooked on a tall vertical rotisserie. The meat is
shaved and rolled in a pita with tomatoes, onions, French
Fries and tzatziki, a yogurt-based sauce.”
—Tim, Rouses Marketing Director
Bauru,
Brazil
The classic Bauru is a hollowed-out French bread roll with
roast beef, melted mozzarella cheese and sliced tomato.
Pickles are optional.
Torta and Cemita,
Mexico
Bread is themaindifferencebetween these twosandwiches.
A torta is sliced avocado, meat, white cheese, onions, herbs
and salsa roja served on a crusty roll; a cemita is essentially
the same ingredients served on a sesame-seeded bread or
roll.
Add Rouses olive salad for a Cemita-Muffaletta.
Pepito,
Costa Rica
I did a study program in Coasta Rica when I was an
undergraduate at Nicholls State University. I’m a
grocery geek, so I made sure to visit the
mercado
(market), and
Feria Verde
(Green Farmers Market).
Wewere college students on a budget, sowe ate a lot
of rice and beans, and pepitos, which are sandwiches
made with seasoned beef, mashed avocado, lettuce,
tomato, carrots, cabbage and a pink sauce, salsa rosada
(a combination of mayonnaise and ketchup).
—Blake Richard, 3
rd
Generation
Croque Monsieurs and Madames,
France
“A few years ago, some friends and I went on a trip to Europe. One of our stops
was Paris, which I visited briefly on a family trip when I was just out of high
school. I was excited to spend a little more time there this go-round, especially
being a little older and wiser (appreciating culture was not always high on my
travel to-do lists at 17!)
While in Paris, we tried to eat at more offbeat places that didn’t seem to be
catering to tourists. That meant a lot of guessing at menus that didn’t have
English translations. (I took Spanish in school and so have very limited French
language skills, but I listened to podcast French lessons in my car for a few
months before we traveled!) At lunch one day I ordered a croque monsieur
only knowing that “monsieur” meant “sir,” so I was not overly sure what I was
ordering. What came out was a very nice looking ham and cheese sandwich,
which I was pleased with (I would definitely be able to eat it!) but a little
underwhelmed by. At least until I took a bite. Oh my goodness! Who knew a
ham sandwich could be so good? With buttery bread and some extra cheese
sprinkled on top, there’s just something special about a croque monsieur. I
was hooked! I ordered another a few days later at lunch. And then my mind
wandered ... what about Monsieur’s counterpart, Madame? The next day I
ordered one; she came out with an egg on top — icing on the cake!
We returned from Europe, and one day, when I was making my usual
turkey sandwich on wheat bread, I found myself so disappointed by how
ordinary it seemed. Where was the thick, rich ham? Where was the buttery
bread? It dawned on me that I had to try to make an easy lunchtime version
of the croque monsieur. I ordered ham from Rouses cold cuts counter thicker
than usual, pulled out my panini press, spread some Brummel and Brown on my
bread and made myself an admittedly low-rent version of a croque monsieur. It
was a little bit of Paris on my lunch-break.”
—Ali Rouse Royster, 3
rd
Generation
Breaking Bread
the
Around the World
issue