Changing up the carrier, ingredients and flavors can give a sandwich a unique global spin. These five recipes showcase sandwiches inspired by different parts of the world, including China, New Orleans, Argentina, Jamaica and Korea.
Sometimes an inventive sandwich makes the perfect entree for a summer meal. Chef Irene Li infuses this BLT with Chinese elements, making her own scallion pancakes to serve as the carrier and creating a soy aioli as the condiment.
Chef Angela Augustine updates a New Orleans shrimp po’boy with fresh avocado slices, pickled vegetables and Sriracha mayo. She uses cake flour and beer for the tempura shrimp batter to make the coating light and crisp.
Photo courtesy of California Table Grape Commission
Chimichurri Roasted Chicken Wrap
Chimichurri sauce has surged in popularity in the U.S., but the herbal, garlicky condiment originated in Argentina. It adds a Latin twist to a simple chicken wrap, which also contains mango-grape salsa.
Jackfruit substitutes for pulled pork in these plant-based sliders featured at the University of California at Santa Cruz. The jackfruit is spiced with Jamaican jerk seasoning paste to dial up the heat, and pickled onions add crunchy texture and tart flavor contrast.
Fusing Korean flavors with Oaxaca cheese in an iconic American sandwich makes for a craveable mashup. The marinated beef in this recipe is seared a la plancha, but it can be cooked in a grill pan or cast-iron skillet as well.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.