Taste of Texas: Between Two Buns, and Beyond
Texas Wine Collective – Carl’s Corner
Taste of Texas: Between Two Buns, and Beyond
This Texas Wine Collective Taste of Texas: Between Two Buns, and Beyond, is scheduled Sunday July 20th with one session at 1:00 pm. Wine Educator Carl Hudson will host this pairing of 3 favorite sandwiches accompanied by 6 wines from our TWC partners. While enjoying these delicious pairings we plan a lively discussion of the concept and history of sandwiches and the many various styles we often enjoy at home, on picnics, at restaurants, and from food carts and trucks.
See the website for reservations and tickets: www.texaswinecollective.com.
Reservations and advanced ticket purchase are required for this event.
Our next Taste of Texas: Twirl and Sip (Pasta Favorites) August 24th
The menu for this Between Two Buns (and Beyond) event includes favorites prepared by Chef Marshall Lirette, TWC Culinary Director, supported by his crew. Chef Marshall operates the TWC on-site street eats vendor location, the Cork and Fork Food Truck. In addition to Chef Marshall, Amber Saidler, TWC Operations Manager, and Becca Willingham Lirette, TWC Events Coordinator, and Robert Herrera, Concierge, helped in selecting the menu and wine pairings.
1st Italian Hero Sandwich paired with a lighter bodied white wine and fuller-bodied red
Texas Wine Collective Dry Muscat 2022 Texas High Plains
Lost Oak Winery Sangiovese 2022 Texas High Plains
2nd Cork and Fork Figgy Cheese Slider paired with two flavorful, easy drinking reds
Cellars Il Fratello Rustica 2022 Texas High Plains 13.5%
Brennan Vineyards Protectors Reserve Red Blend 2023 Texas
3rd Salted Caramel Ice Cream Sandwich and Snickerdoodles with a bright and fruity white wine
and a richly flavored apple cider
McPherson Cellars Picpoul Blanc 2021 Texas High Plains (from the TWC Library stash) 13.0% ABV
City Orchard King Blossom Apple Cider 8.0% ABV
The sandwich, named after British nobleman, John Montagu, the 4th Earl of Sandwich, has a rich history that dates back to ancient times, evolving into a global culinary staple. Lord Montagu would order roast beef between two pieces of toasted bread which allowed him to eat and continue gambling during long sessions of card games at public gambling houses. Thus, he didn’t need a fork or get his cards greasy from eating meat with his fingers. This rumor in its familiar form appeared in Pierre-Jean Grosley's A Tour to London, in 1772. A more responsible version was later offered by the Earl’s biographer, Nicholas A.M. Rodger, who suggested the sandwich was more likely consumed at his desk while working on tasks for the Royal Navy, politics, and the arts.
The dish grew in popularity in London, and Sandwich's name became associated with it. Initially perceived as food that men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a mid-day snack or late-night meal among the aristocracy. Some have claimed that Earl John Montagu’s 18th century roast beef sandwich may have been Britain's "biggest contribution to gastronomy". (Oh my! Well, that was once reported in the Wall Street Journal.)
The concept of placing food between bread has ancient roots. Throughout history, various cultures have utilized bread to hold or scoop food, with flatbreads being common in many regions, including the Middle East and Mediterranean. A sandwich typically consists of meat, cheese, sauces (condiments), and vegetables as fillings between slices of bread, or placed atop a slice of bread; or, more generally, any dish in which bread serves as a container or wrapper for other ingredients allowing it to be a finger food. The sandwich began as a portable, convenient food in the Western world, and over time it has become prevalent worldwide.
Social media has debated the precise definition of sandwich, specifically whether a hot dog or open-face sandwich can be categorized as such. Other items, like hamburgers and burritos have also been debated. In the U.S., the Department of Agriculture (USDA) and the Food and Drug Administration (FDA) are responsible for protecting the definition of sandwich. The USDA definition is "at least 35% cooked meat and no more than 50% bread" for closed sandwiches, and "at least 50% cooked meat" for open-faced sandwiches. However, the same USDA manual describes burritos and fajitas as "sandwich-like." and frankfurter hot dogs as "sandwich type", while stromboli is explicitly excluded. Why is that? What is different about stromboli?
Stromboli is Italian bread dough or pizza dough baked and filled with various Italian cheeses (typically mozzarella), Italian cold cuts (typically salami, capocollo, and bresaola) and/or vegetables, served hot. The name Stromboli is taken from a volcanic island off the coast of Sicily and the dish was invented in Italian-American neighborhoods of Philadelphia in the mid-20th century. So, if Stromboli is not a sandwich - what about pizza? Probably not a sandwich. Then what about a calzone, a folded pizza pocket? Probably is a sandwich. Confusing, yes? But then, who among us really cares?
In Britain, the British Sandwich Assoc. defines a sandwich as "any form of bread with a filling, generally assembled cold"; a definition which includes wraps and filled bagels, but potentially excludes dishes served hot, such as burgers.
Sandwiches are a popular type of food, taken to work, school, or picnics to be eaten as part of a packed lunch. The bread is frequently coated with condiments such as mayonnaise or mustard to enhance flavor and texture, but may be served plain ("dry"). As well as being homemade, sandwiches are widely sold in various retail outlets and can be served hot or cold. Although savory sandwiches - such as deli meat sandwiches - are in the majority, sweet sandwiches—such as butter and jam, PB&J, and fluffernutters—form their own category.
What is a fluffernutter you may ask? A fluffernutter sandwich is made with peanut butter and marshmallow crème, usually on white bread. Would Nutella as a sweet filling spread on bread also create a sandwich?
Just as a side note, did you know there is a designated celebration for each of today’s sandwich selections: National Sandwich Day, November 3rd, National Hamburger Day, May 28th, and National Ice Cream Sandwich Day, August 2nd.
Chef Marshall has created for us an Italian Hero Sandwich to begin this culinary adventure. The Italian Hero. also known as a submarine sandwich, is believed to have originated in Naples, Italy. It was brought to the U.S. by Italian immigrants, who used crusty Italian bread, cured meats, and cheeses. We have chosen to pair Chef Marshall’s hero with a white wine, Texas Wine Collective Dry Muscat 2022, and a red wine, Lost Oak Winery Sangiovese 2022.
Texas Wine Collective Dry Muscat 2022 Texas High Plains
This Muscat Blanc fruit, 100%, was sourced from Lahey Vineyards, Brownfield, Terry Cty. The grapes were machine harvested; pressed directly; fermented 25 days at 56oF in SS tank; aged in SS tank with no malolactic transformation; bottled @ 12.7% ABV, 0.2% RS (dry). There are over 200 muscat cultivars and three of them grow particularly well in Texas: Muscat Blanc or Muscat Canelli, Orange Muscat, and Muscat of Alexandria. Texas winemakers, like Kim McPherson and Spenser Igo, make dry, sweet, or sparkling wines depending on the fruit characteristics and their preferred style. Muscat varieties tend to have floral aromas and flavors with fruit notes of melon, apple, and white peach. This wine has good acidity, will accompany many food options, and can also serve as a fun sipping wine. Pair with most seafood, Oriental cuisine, stuffed mushroom caps, white cheese fondue, classic chef or cobb salads, and your favorite picnic sandwich.
Lost Oak Winery Sangiovese 2022 TX High Plains
The fruit for this blend of Sangiovese 95% and Mourvèdre 5% was mechanically harvested from High Plains vineyards, destemmed, crushed, fermented in SS tanks at 60-85oF over 10 days, and held on the skins for about 25 days. The cuvées were aged 16 months in a mix of used American and French oak barrels, blended and bottled @ 14.7% ABV, 0% RS (dry). Sangiovese is the most widely planted red variety in Italy and the key grape in the famous wines of Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. It tends to grow well in warm-to-hot climates with soils rich in limestone, making it a good variety for Texas, especially the High Plains. This Sangiovese has a pale ruby radiance and aromas of red currants, cherries, and juicy cranberries. Notes of dark cherry, cocoa bean, and hints of herbs highlight the palate with mild, dusty tannins on the finish. Pair with creamy goat cheese and black olive tapenade bruschetta, cheese or meat-filled arepas, and most every dish that includes tomatoes or tomato-based sauce. This should be a great picnic wine choice and pair well with Chef Marshall’s Italian Hero Sandwich.
Some trace the Italian Hero back to early 20th century Portland, Maine, where Italian immigrant Giovanni Amato started peddling sandwiches on freshly baked Italian-style rolls. Amato’s business continues today selling that very same sandwich as well as pizzas and pastas. Fascination with Italian cuisine permeated the rest of New England, and by the beginning of World War I a restaurant in Boston was selling baked baguette sandwiches to navy servicemen stationed nearby – some believe this led to the popularization of the nickname “submarine,” or “sub.” Of course, no history of an iconic food would be complete without some measure of disagreement. Others believe that Italian immigrant Dominic Conti was inspired by seeing the shape of a recovered 1901 submarine in a New Jersey museum. Whatever the reason for the name, Conti began selling traditional Italian “subs” consisting of a crusty roll with cold cuts, lettuce, tomatoes, peppers, onions, oil and vinegar, and herbal seasoning from his grocery market in Paterson, NJ.
Many food historians believe the term “hoagie” originated in 1950s Philadelphia, when Italian workers at the “Hog Island” shipyard began making sandwiches for themselves. The term “Hog Island” sandwich was shortened to “Hoggies,” and eventually transformed to “hoagie.” This type of sandwich gained popularity as far west as Pittsburg by the mid-1960s. While most people tend to associate Philly with the cheesesteak, Ed Rendell, former Philadelphia mayor and Pennsylvania governor, once declared the hoagie as the city’s official sandwich. However you slice it, a defining characteristic of Philadelphia cuisine is a well-seasoned sandwich.
The term “hero” didn’t actually pop up until 1937 in New York, where to this day the sandwich is served old-school Italian-style, with variations based on vendor, of course. Modern-day pizzerias have capitalized on ingredients they happen to have lying around. Thus, it’s not uncommon to see chicken and eggplant parmesan heroes or marinara-sauced meatball sandwiches even though tomatoes and tomato sauce were historically omitted from the traditional Italian sub.
Making a New York Style Italian Sub (aka hero, submarine, or hoagie) isn’t difficult. Ingredients are the key: crispy Italian bread, layers of thin-cut meats, like capicola, salami, pepperoni and ham, with Provolone cheese, vinegar-drenched shredded lettuce, fresh tomato slices, sliced onion, and cherry peppers plus oregano and olive oil to finish. Many sandwich shops across the country, such as Subway, Jersey Mike’s, Jimmy John’s, Blimpie, Jason’s Deli, Panera Bread, Firehouse Subs, etc., now offer more-or-less authentic variations on this theme.
Note: Blimpie, an Arizona-based chain, opened its first shop in Hoboken, N.J., in 1964. Subway, the world’s largest restaurant chain, is headquartered in Connecticut. Subway opened its first location in 1965 and today offers a wide range of variations on the traditional hero, including a giant six-foot-long sandwich that is advertised to feed up to 25 hungry people. Jersey Mike’s started on the Atlantic City (NJ) Boardwalk in 1975 and today has over 2,800 locations nationwide, including a new one in Fredericksburg.
The slider sandwich or burger became popular in the 1940s along the U.S. eastern seacoast. Sailors in the merchant marine and the U.S. Navy, many from the nearby submarine base in Connecticut, used the nickname slider for small greasy burgers because they “slid" down the gullet so easily in just a few bites. Another take on the slider name is also connected to naval service, specifically from shipboard cooks who had to deal with burgers sliding across the flat-top grill as the ship rolled back and forth on choppy seas. The first recorded commercial use of the slider name came in the early 1920s from the first U.S. fast-food restaurant, White Castle. Their small mouth-watering burgers sold for 5 cents and were called sliders because of how easy they were to eat.
To understand the origins of the slider burger, one should study the history of the hamburger itself. This was the topic of a previous Taste of Texas: Burgers and Big Reds in July, 2024. The concept of a ground meat patty served between two slices of bread dates back to the late 19th century. One of the earliest recorded instances of a hamburger-like dish was in Hamburg, Germany, where a sandwich made with diced or chopped beef was called the “Hamburg steak.” German immigrants brought this concept to the U.S. where it evolved into the hamburger we know today.
The early 20th century saw the rise of fast-food establishments, which played a significant role in popularizing the hamburger. A key figure in this movement was Walter Anderson, a cook from Wichita, Kansas. In 1916, Anderson opened a small food stand called White Castle, which served small, thin, and affordable hamburgers. These early burgers were known as “sliders” due to their ability to slide right off the griddle, onto a bun, and then into a customer. They were an instant hit. Anderson’s innovative approach to food production, including the use of a flat-top griddle to cook the patties and a standardized production process helped to keep costs low and quality high.
White Castle’s success can be attributed, in part, to an affordable price point that made the slider accessible to a wide range of consumers, from workers on-the-go to families on a budget. The 5-cent hamburger became a staple of American fast food, with White Castle’s sales skyrocketing as a result. By the late 1920s, White Castle had expanded to over 100 locations, cementing its position as a leader in the fast-food industry.
Let’s pause and think - what is the cost of a fast-food or restaurant hamburger now?
As the popularity of the slider burger grew, so did the number of establishments serving them. Other restaurants and chains, such as Krystal and White Tower, emerged, further popularizing the dish by offering their own twists on the slider. Several key innovations and ingredients contributed to the evolution of the slider burger. The introduction of the steam grill, which allowed faster and more efficient cooking, was a significant development. Additionally, the use of onion slices, pickles, cheese, and various condiments added flavor and texture to the dish. The development of smaller buns, designed specifically for the slider, also played a crucial role in the sandwich’s success.
Today’s Cork and Fork Figgy Cheese Slider has been created by Chef Marshall with a range of ingredients that have proven very popular to guests who visit the TWC food truck. We have chosen to pair this slider burger with two well-balanced, easy drinking red wines: McPherson Cellars Il Fratello Rustica 2022 and Brennan Vineyards Protectors Reserve Red Blend.
McPherson Cellars Il Fratello Rustica 2022 Texas High Plains 13.5%
This Montepulciano-based wine is sourced from Texas High Plains vineyards. The fruit was machine harvested; cold-soaked 3 days at 45oF; fermented in SS tank over 7 days with overall 24-day skin contact; aged 14 months in French oak barrels (15% new); bottled @ 13.2% ABV, 0.3% RS (dry). Montepulciano is a workhorse variety in Italy, used in blends and varietal bottlings. It fits nicely into McPherson Cellars’ portfolio of Mediterranean grape varieties. Kim McPherson and Spenser Igo take advantage of the rich flavors, deep color, moderate tannins, and natural acidity to produce this easy-drinking red with bright berry and plum aromas and flavors with a hint of white pepper. Oak aging brings soft, vanilla cream notes and the finish shows gentle dusty tannins. This pairs with stuffed mushrooms, Italian sausage white pie pizza, spaghetti Bolognese, grilled pork or chicken, and, of course, burgers.
BTW: Il Fratello roughly translates as “the brother.”
Brennan Vineyards Protectors Reserve Red Blend N.V. Texas
This rich, deeply colored red is a multi-grape, multi-vintage blend of primarily Tempranillo, Ruby Cabernet, and Tannat with minor portions of Graciano and Syrah. The fruit, sourced from both Comanche County and Lahey Vineyards in the Texas High Plains, was mechanically harvested, crushed, and fermented separately in SS tank or totes at a temperature range of about 60-85oF. The cuvées underwent malolactic transformation and were aged between 10-30 months in used American and French oak barrels. Various cuvées were evaluated before a final blend was made and bottled @ 13.5% ABV, 0% RS (dry). Tempranillo brought deep cherry and blackberry fruit while Ruby Cab contributed red plum and boysenberry jam flavors. Tannat added darker color and more substantial tannins to balance the finish. There are hints of cedar cigar box, cinnamon and vanilla spice, and black tea leaves. This pairs well with roasted pork and rosemary potatoes, beef stir fry, bacon wrapped jalapeno poppers, Texas BBQ, and, of course, a good burger like Cork and Fork Figgy Cheese Slider.
There have been some interesting legal issues surrounding sandwiches. A Boston court ruled in 2006 that a sandwich must include at least two slices of bread, a definition which excludes things like burritos, tacos, and quesadillas, which are typically made with a single tortilla and stuffed with a filling of meat, rice, and beans. This issue stemmed from the question of whether a restaurant that sold burritos could move into a shopping center or food court where an existing sandwich shop held a “no-compete clause” in its lease. On a similar issue in 2024, an Indiana court ruled differently, saying that tacos and burritos are sandwiches of a Mexican style. The court further ruled that such a definition of sandwich would also apply to Greek gyros, Indian naan wraps, or Vietnamese banh mi. The New York definition of "sandwich" includes burritos, gyros, wraps, filled pita pockets, and, of course, hot dogs.
In Spain, where the word sandwich is borrowed from the English language, it refers to a food item made with English-style sandwich bread. In many Spanish-speaking cultures, a sandwich is known as a bocadillo, or torta, especially in Mexico, which describes ingredients placed between two halves of a roll-type bun.
In Britain and Australia, the term sandwich is more narrowly defined than in the U.S.: it usually refers to an item that uses slices of bread from a loaf. An item with similar fillings but using an entire bread roll, large or small, cut horizontally in half, is generally referred to as a roll, or with certain hot fillings, a burger. However, in Australia, hot sliced beef between two slices of toasted bread is referred to as a steak sandwich, thus distinguishing beef between slices of bread from a burger on a sliced roll.
The verb to sandwich means "to position anything between two other things of a different character, or to place different elements alternately," and the noun sandwich has related meanings derived from this more general definition. For example, an ice cream sandwich consists of a layer of ice cream between two layers of cake or biscuit. Similarly, cookies like Oreos and custard creams are described as sandwich biscuits in the UK/Commonwealth countries and sandwich cookies in the U.S. because they consist of a soft filling between two baked layers.
The ice cream sandwich has a rich history dating back to the late 1800s, evolving from simple street vendor treats to a beloved dessert enjoyed worldwide. According to “Sugar and Snow: A History of Ice Cream Making” by Jeri Quinzio, the ice cream sandwich was invented in 1899 by an unidentified pushcart peddler in New York’s Bowery neighborhood. The sandwiches consisted of vanilla ice cream between two thin graham wafers.
Around the turn of the 20th century, ice cream treats were commonly called “hokey pokeys” and were sold by street vendors in New York City. Some early versions consisted of a slab of ice cream held between two pieces of paper and cost just a penny. While they started out as a cheap treat for the working class, ice cream sandwiches caught on with Wall Street workers and fancier versions were soon being sold from street vendors and in restaurants.
The modern version of the ice cream sandwich is thought to have come about in 1928 when George Whitney sandwiched ice cream between two oatmeal cookies dipped in chocolate. Now that sounds pretty tasty to me. Later, Jerry Newberg is credited with selling vanilla ice cream between chocolate wafers at Pittsburg Pirate baseball games at Forbes Field in 1945, solidifying the classic combination. While the ice cream sandwich is often thought of as a distinctly American invention, other countries have similar treats of their own.
The ice cream sandwich has taken on various forms around the world. For instance, in Vietnam, ice cream is served in a bánh mì (a type of bread) topped with peanuts, In Italy, a soft brioche roll filled with gelato is a popular variation known as Brioche con Gelato. If the common chocolate brownie wafer doesn't appeal to you, look for the many varieties of cookies that make excellent sandwich parts. Change up the ice cream, too. Around the world, ice cream sandwiches go by a variety of names including the Monaco Bar, Giant Sandwich, Maxibon, Vanilla Slice, Cream Between, and many more.
Early versions used sponge cake as the "bread" for ice cream sandwiches, but this proved impractical as the cake would crumble when the ice cream melted. Vendors began experimenting with different types of cookies and wafers, leading to the modern versions of ice cream sandwich we know today. The treat's accessibility and versatility have ensured its place in dessert culture, making it a staple at ice cream shops, with street vendors, and at many types of events, fairs, and exhibitions. Ice cream sandwiches are one of America's favorite frozen treats, and have evolved to include a wide range of flavors and ingredients.
National Ice Cream Sandwich Day is celebrated on August 2nd each year. In 2025, it will fall on Saturday. This day is dedicated to enjoying the delicious combination of ice cream wedged between two layers such that people can conveniently carry it around and eat without the need for dishes and spoons – a classic Street Eats. Chef Marshall has created his special version of an ice cream sandwich using Salted Caramel Ice Cream (with snickerdoodle cookies). YUM! To accompany this dessert we are serving McPherson Cellars Picpoul Blanc 2021 (from the TWC Library stash) and City Orchard King Blossom Apple Cider.
McPherson Cellars Picpoul Blanc 2021 Texas High Plains
From the TWC Library Collection
Picpoul Blanc, 100%, from Texas High Plains vineyards, was machine harvested; fermented 27 days at 57oF with no skin contact; aged in SS tank (no oak); bottled @ 12.5% ABV, 0.4% RS (essentially DRY). This rather unusual variety originated in southern France and has adapted well to the Texas High Plains. The wines are usually crisp with bright acidity, living up to the French nickname of “lip stinger.” The highlight fruit aromas and flavors are key lime, Meyer lemon, and tree-ripe apple. This summertime sipper pairs well with most seafood – oysters, swordfish, grilled salmon, and shrimp fettucine. However, the citrus and apple aromas and flavors along with the bright acidity have mellowed with time and can pair with many other food options like key lime pie, lemon curd and goat cheese on olive oil crackers, and will be an interesting match to the rich and cool character of salted caramel ice cream sandwich.
City Orchard King Blossom Apple Cider
King Blossom is a hand-crafted cider made in the Great Lakes tradition. Tree-ripened bittersweet, heritage, and culinary apples produce this bold and complex cider. King Blossom refers to the first white apple blossoms that open to springtime sun and pollinators. Buzzing with bees, this is the time of year that nature’s magic takes over signaling ripe fruit is only a few months away. City Orchard was founded by three like-minded entrepreneurs, including one Houstonian and two enthusiastic cider drinkers, one with family farms and orchards along the shores of Lake Ontario. The objective was simple: create delicious ciders from the best ingredients to bring the heritage of cider culture and good taste from Great Lakes Apple Country to Texas. Carefully selected apples are pressed, the juice trucked to Houston, and the ciders produced at their urban cidery. Perhaps a bit unorthodox, but this is Texas, so OK. The process is carefully managed from tree to glass. Real Apples, Real Cider.
A Bit More Sandwich History
The use of bread or bread-like substance to lie under other food, to scoop up other food, or enclose other food as a wrap is found in many cultures historically. In the 1st first century BC, the Jewish sage Hillel the Elder is said to have wrapped meat from the Paschal lamb with herbs in a soft matzah—flat, unleavened bread—during Passover in the manner of a modern flatbread wrap. Flat breads of varying kinds have long been used to scoop or wrap small amounts of food en-route from platter to mouth throughout Western Asia and North Africa. From the cuisines of Morocco to Ethiopia to India, bread is usually baked in flat rounds, contrasting with the European loaf of bread tradition.
During the Middle Ages in Europe, thick slabs of coarse and usually stale bread, called "trenchers," were used as plates. After a meal, the food-soaked trencher was fed to either table-side beggars or to a nearby dog (also a table-side beggar). The immediate culinary precursor with a direct connection to the English sandwich is found in 17th century Netherlands where naturalist John Ray observed beef hung from tavern rafters being cut into thin slices and eaten on slabs of buttered bread – basically a Dutch belegde broodje, or open-faced sandwich. Before being known as a "sandwich", this food combination seems to have been called "bread and meat" or "bread and cheese", two phrases found throughout English drama from the 16th and 17th centuries.
The sandwich's popularity in Spain and England increased dramatically during the 19th century, when the rise of a faster-paced industrial society and its associated working classes made quick, portable, and inexpensive meals essential – we are talking Street Eats! At least 70 street vendors were selling ham sandwiches in London by 1850. During that period sandwich bars also became an important form of eating establishment in Britian and western Holland, typically serving liver and salt beef sandwiches.
In the U.S., the sandwich was first promoted as an elaborate supper meal. By the early 20th century, as loaves of bread became a readily available commercial staple of the American diet, the sandwich became the same kind of popular, quick meal as was already widespread in the Mediterranean regions of Europe.
The word butty, referring to a buttered slice of bread, is a common slang term in some parts of England and Wales. A butty sandwich typically includes ingredients like bacon or sausage. Other common slang terms for sandwich used in various parts of the British commonwealth include: Sarnie, sanger, and jeely piece (butter and jam sandwich). Of course, one of our favorite colloquial terms here in Texas and often used across the southern U.S. "sammich"
While researching the sandwich, I found reference to so many different types. What follows is a selected, but by no means comprehensive list.
Burgers, hot dogs, chicken breast, chicken salad, egg salad, bratwurst, ham, turkey, club, dagwood, Reuben, pastrami on rye, PB&J, grilled cheese, pimento cheese, panini, corned beef, patty melt (tuna or burger), cheese steak, submarine, shawarma wrap, falafel wrap, breakfast, avacado toast, tea sandwiches (cucumber), hoagie, subs (meatball sub), meatloaf, Po’Boy, BLT, bagel, Banh mi, BBQ on a bun, open-faced (sloppy joes), bologna, spam, shrimp or lobster roll, Louisiana muffaleta, etc
Italian hero, sub, or hoagie - Prepared on a crusty bread roll or bun with meats such as salami, mortadella and capicolla along with cheese, tomato, olive oil, salt, black pepper, vinegar, and olive oil.
Beirute from Brazil - Melted cheese, sliced fresh tomatoes with oregano, lettuce leaves, roast beef on pita bread with mayonnaise.
Bifana from Portugal - Marinated pork cutlet, often served with a special sauce.
Bocadillo from Spain - Crisp white bread with a wide variety of fillings, such as Spanish omelette, cold meats like jamón, sausages, and cheese.
Bosna from Austria - grilled bratwurst sausage and onions on white bread with a blend of tomato ketchup, mustard, and curry powder.
Bratwurst from Germany – remember the Taste of Texas: Bonus for Bratwurst, Sept. 2024 with Opa’s Smoked Meats in Fredericksburg. A popular street food in Germany, bratwursts are often served on a roll with mustard. Some vendors offer a side dish of sauerkraut or french fries.
Cemita from Mexico – sliced avocado, meat, white cheese, onions, and red sauce (salsa roja), on a fluffy sesame-seeded egg roll, originally from the city of Puebla.
Choripán from Argentina – Grilled chorizo, usually served on a crusty roll with salsa-type condiments.
Croque-monsieur from France -Baked or fried ham and cheese (typically Emmental or Gruyère) on a brioche-sandwich roll, sometimes coated in a mornay or béchamel sauce.
Croque-madame from France – same as Croque-monsieur with a fried egg on top
Cuban - Ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes Genoa salami on Cuban bread, sometimes pressed and warmed (panini style) in a plancha.
Elvis from US – peanut butter, bananas, bacon.
French dip - Thinly sliced roast beef on a baguette, served hot, usually au jus (with juice) [try at Vaudeville on Main St in FBG].
Muffaleta from Louisiana - The name refers to the type of bread used. Originated in New Orleans’ Italian-American community, this contains meats, cheeses, and olive salad on a round bun (similar to the Italian sub).
Tea Sandwiches - Thinly sliced white bread or toast, lightly buttered, containing a range of fillings such as cucumber, roast beef and horseradish, tuna salad, cheese and chutney, coronation chicken , ham with mustard, smoked salmon, and egg salad.
Torta – Birote bread (similar to bolillo) filled with carnitas (deep-fried pork), shredded chicken or other meats like carne asada, beans and cheese. The torta is then dipped in a very hot tomato and dried chile de árbol sauce and topped with pickled sliced onions.
Sweet sandwiches: PB&J, fluffermutter, nutella, butter and jam
Breads or buns for sandwiches (white, wheat, whole grain, potato, rye, ), croissant, bagel, pita, doughnut, tortilla, bolillo, brioche, Cuban, matzah, nann, etc.
Netflix has featured street eats of the world through a TV series called Street Food, and all of today’s delicious sandwiches have been mentioned. We often prepare sandwiches in our homes to serve at meals or carry to picnics and other social gatherings. Throughout the U.S. and in many other countries and regions, street food vendors, drive through or take-out establishments, and sit-down restaurants offer an incredible range of sandwich options. Sandwiches are without doubt a key and popular segment of our American food culture.
We are pleased that Chef Marshall has chosen to highlight Between the Buns (and Beyond) for this Taste of Texas event. Hopefully y’all enjoyed the tasty foods and delicious TWC wines and beverage served to enhance this important part of our culinary experience. While enjoying your favorite sandwiches, of whatever type you prefer, purchased or prepared at home, please remember to enjoy Texas wines that support our Lone Star State grape growers and wine makers. And as always, Drink Well My Friends!