Jan-Feb-2016_Final-1-4-16-attempt2

SANDWICHES

Bocadillo, Spain A bocadillo or bocata is typically just ham on a crusty rustic baguette. Can we get one with Swiss and Creole mustard? Gatsby, South Africa This Cape Town specialty is similar to our French fry po- boy, but instead of roast beef debris gravy and Tabasco, it’s made with fried bologna and a Portuguese hot sauce called piri-piri. (We sell a dry piri-piri seasoning at Rouses.) The Gatsby was the brainchild of Rashaad Pandy, proprietor of Cape Town fish and chips shop. Faced with a crowd of day laborers — and no fish — he punted and came up with this huge French bread sandwich, which he quartered so customers could share. Bologna is the most common order, but Gatsby’s are also made with fish, calamari, chicken, eggs, sausages and steak. They are always dressed the same, though, with French fries and piri-piri. Also in South Africa: Over in Durban, they eat Bunny Chow or Bunnies — hollowed out loaves of bread filled with spicy curry (the sandwich was created in Durban’s Indian community). Think of it as South African-Indian version of the stuffed BBQ Shrimp po-boy at Liuzza’s by the Track in NewOrleans. —Marcy, Rouses Creative Director Mitraillette, Belgium Yet another take on the French fry po-boy, in this case, French fries and fried meat on half of a baguette. Can be served dressed with grated carrots, lettuce, tomatoes and cheese. Chip Butty, England French fries, ketchup and bread. That’s it. Yakisoba, Japan

The Cuban, Cuba “Last year my wife and I visited Havana, Cuba. We toured historic sites — the old hotels, the old US Embassy, Hemingway’s house and his favorite bars; at the El Floridita I sat where Hemingway sat and drank what he drank, the Papa Doble or Hemingway Daiquiri, which is a double shot of rum, grapefruit juice and maraschino liqueur. We ate in several restaurants (a lot of rice and beans and plantains), but mostly, we ate in people’s homes. Like here on the Gulf Coast, in Cuba, the best food tends to be home cooked. The Cuban sandwich — bread, smoked ham, roasted pork butt, cheese, pickles and yellow mustard — is more associated with Miami’s Little Havana than Havana-Havana, but I did manage to find one at a sandwich stand definitely not meant for tourists. It cost 25¢.” —Donny Rouse, 3 rd Generation

A convenience-store staple that’s basically a fried noodle sandwich. Our nutritionist, Esther, does not recommend this one! Zapiekanka, Poland An open-faced baguette with meat and vegetables topped with melted cheese. Roti John , Malaysia/Singapore Yet another open-faced sandwich, in this case a baguette topped with minced meat, sardines, eggs, chopped onions, and some kind of spicy sauce.

Donny Rouse’s Cuban Sandwich WHAT YOU WILL NEED 1 8-inch Cuban roll (any crispy bread roll with soft interior), split 3 slices Rouses deli ham ½ cup leftover roast pork shoulder, shredded 3 slices Rouses Swiss cheese 10 dill pickle chips Rouses Yellow mustard Butter, for cooking HOW TO PREP Top the bottom slice of bread with ham, pork, cheese and mustard. Spread a small amount of mustard on the top piece of bread, and cover bottom. Lightly butter the outside of both pieces of bread. Place the sandwich in a 10-inch cast iron skillet and cover with a smaller skillet, which will work as a press. Cook the sandwich over medium-high heat, turning once, until the bread is toasty and cheese is melted, about 8 to 10 minutes. Slice sandwich diagonally; serve hot.

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