World Sandwich Day: Following a recipe from Denmark, Japan and Mexico Food

In Lithuania, the culture and traditions of production of sandwiches are not very rich, they are closest to the German one due to the common name “butterbrot”, where “butter” means butter and “brot” means bread. However, in many parts of the world, a sandwich is a dish that contains all the typical ingredients of that region, describing the entire culinary and gastronomic history of the country.

In Denmark, a sandwich is a restaurant dish.

In Scandinavia, as in many Eastern European countries, the most popular “single coat” open sandwich) sandwiches with dark rye bread. However, although its origins are associated with the food of the working poor, nowadays this type of sandwiches are included in the menu of the most luxurious restaurants.

“Rybrød dark rye bread is popular in Scandinavia and has a strong, rich flavor, often flavored with seeds or grains. This texture determines the fact that such a slice becomes an excellent base for ingredients with an intense and expressive flavor: smoked, pickled. In this sense, Lithuanians are more similar to Danes and Swedes, because we often also choose such products and bread combinations, but in Scandinavia it is the true national pride ”, says Tadas Aleknavičius, Head of Product Development at Gardės Bread .

The so-called “smørrebrød” is so popular that specialized restaurants are being created for these sandwiches, offering hundreds of different variations of “smørrebrød”. Also, this sandwich should not be eaten by hand while walking down the street; it is only eaten on plates with tools.

The most popular in Japan is bread with milk.

In Japan, unlike the Scandinavian countries, the bread must first be soft.

One of the most famous snacks in Japan is “Katsu sando”. Katsu is a deep-fried piece of meat that is seasoned with sauce, crispy cabbage, and eaten with milky shokupan bread. According to T. Aleknavičius, in Japan, unlike the Scandinavian countries, the bread must first be soft.

“If the Scandinavians choose rich bread, the Japanese, on the contrary, very light and fluffy, so the culture of sandwiches is completely different. Light wheat products with a light crust, sweet milk taste and light texture are the main qualities that are valued in the Far East. It is also reminiscent of our bread with kefir, which is also very soft and fluffy due to the natural yeast bacteria. Furthermore, in Japan, the sandwich is usually double and is served pressed ” says a bread expert.

In Mexico – gigante-sandwich

In Mexico, sandwiches are often named with a word reminiscent of another association: “pastel”, which comes from the Spanish language and means “round.” The most popular variety of this sandwich in the country’s capital, Mexico, is the Pambazo. It is served on bulk bread of the same name that does not have a crisp crust.

Pambazo is a light Mexican bread that contains fatty ingredients, including eggs, which give it a soft and light bread texture that allows it to absorb the hot pepper sauce. The pambazo can be around 16 inches long, so this sandwich could really be considered one of the largest. In its structure and composition, this bread is reminiscent of the popular broccoli in Lithuania, which is also fatty, but its crust is very soft, ”says T. Aleknavičius.

Try three different sandwich recipes at home: the Scandinavian and smørrebrød-inspired versions, the Japanese Katsu sando, and the Mexican Pambazo.

Katsu sando japanese sandwich

Ingredients (for 4 sandwiches):

• ½ small white cabbage;
• 4 pieces of pork neck;
• 8 slices of sandwich bread (for example, fluffy with kefir);
• pinch of salt;
• Pepper to taste);
• 2 tablespoons of flour (to roll fillets);
• 150 g of ground breadcrumbs;
• 1-2 eggs;
• 1 cup of olive oil (for frying);
• 3-4 teaspoons strong mustard
• 3-4 whites. mayonnaise spoon;
• 4 tablespoons butter.

For Tonkatsu sauce:

• 1-2 tablespoons tomato sauce spoon;
• 2 tbsp. spoon Worcester sauce;
• 1 tablespoon. soy sauce spoon;
• 1 tablespoon. spoon apple cider vinegar;
• 1 tablespoon. spoon brown sugar or honey;
• 1/2 teaspoon mustard spoon;

• a pinch of garlic;
• powdered ginger.

Doing:

1. Cut the cabbage with straws, mix with mayonnaise.

2. Prepare the Tonkatsu sauce by mixing all the ingredients.

3. Cut the pork into pieces the size and thickness of a slice of bread. Rub the meat with salt and pepper, roll in flour, then soak in an egg mixer and finally roll in breadcrumbs. Fry one by one in hot oil for 10-12 minutes.

4. Spread a thin layer of butter and mustard on top of the bread slices. You can cut the edges of the bread.

5. Put the cabbage mixture in half a slice, sprinkle the prepared sauce on top, add the meat. Cover a slice of bread on top. Squeeze lightly and hold for 5 minutes. Cut the sandwich in half and taste.

Danish sandwiches with beef and quail eggs

Ingredients (for 4 sandwiches):

• 4 ground beef;
• 4 slices of rye bread;
• 2 pickled beets;
• 4 quail eggs;
• 2 pickles or pickles;
• 4 tablespoons Garlic Sauce;
• a sliver of olive oil;
• salt and freshly ground pepper to taste;
• 2 tbsp. spoon butter.

Doing:

1. Bake the meat on the grill or in a skillet with hot oil for 3.5 minutes. on each side until well rounded. Season with salt and pepper to taste.

2. Spread butter and garlic sauce over bread. Then place finely chopped pickled beets.

3. Heat the oil in a skillet and carefully add the quail eggs one at a time. Depending on their size, these will bake in just a minute. Place the fried eggs on the beets, season with coarse salt and freshly ground pepper.

4. Season with finely chopped cucumbers, garnish with a sprig of dill.

Mexican city-inspired pambazo sandwich

Ingredients (for 4 sandwiches):

• 500 g of pork bacon simmered;
• 4 tablespoons spoon Barbecue sauce;
• 4 hamburger buns;
• 2 tbsp. olive oil spoon;
• 4 tablespoons spoon crushed feta cheese;
• 4 tablespoons spoon mayonnaise;
• 4 lettuce leaves;
• a pinch of ground sweet pepper;
• 3-4 teaspoons spoon tomato sauce;
• salt and freshly ground black pepper to taste;
• 2 medium-sized boiled potatoes;
• 4 tablespoons chili bean sauce;
• 2 tablespoons of canned corn;
• lime juice.

Doing:

1. Cut the boiled potatoes into small cubes, season with sweet peppers, salt and fry in the oven or frying pan, sprinkled with oil until well browned. After baking, transfer to another bowl and rub lightly. Place the hot beans on top of the hot pepper sauce on top.

2. Cut the bacon into pieces and bake on the grill or in the skillet for about 10 minutes. At the end of frying, apply the barbecue sauce.

3. Toast the buns. Spread mayonnaise on one side and tomato sauce on the other. Put the salad, the mixture of beans and potatoes, the fried bacon, crush the cheese, sprinkle with lemon juice, put the other half of the bun. Serve with canned corn.