Big Sandwiches

A muffaletta from New Orleans

 New Orleans sure does great sandwiches. A muffaletta has a wonderful combination of meaty (salami, cooked ham, mortadella), cheesy (provolone, mozzarella), and sour with a bit of sweet from the olive salad. (I'd say the fried oyster po'boy too but that one is very hard to get right.)




A Meshugge from Russ and Daughters, Lower East Side, New York 

This is the best thing to happen to a bagel. It has smoked salmon, smoked sturgeon, smoked sable and real cream cheese.

Jambon beurre (also called a Parisien)

This is the most classic of classic sandwiches in France. It's really simple - just ham (very thinly sliced, I prefer cooked ham but cured is good too), and unsalted creamy butter, on a fresh crispy half-baguette.  Sometimes cornichons are added but I prefer it without. It is so good when all the elements are right.







Egg salad sandwich from Shinshindo in Kyoto
 

A classic from another old Japanese bakery. Just a simple egg salad sandwich...but this one is sooo good. The barely-hardboiled eggs and mayo are so creamy, and seasoned just right.


Rehschinken/Apfel Zwirbelbrötli from Confiserie Sprüngli in Zürich

Confiserie Sprüngli is a Swiss institution. They're mainly a confectionery and pastry shop but they also make exquisite, expensive sandwiches like this one. It has peppery venison ham, sweet-sourish steamed apple slices, an amazing herb spread, and lettuce on a great crusty roll.