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December 15, 2018

Under-the-radar sandwiches you won’t believe exist

November 28, 2018

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{ url: "https://www.nydailynews.com/resizer/VAlGs-Yp3OyuU-CpDXWcNIvqgdM=/fit-in/800x600/filters:fill(black)/arc-anglerfish-arc2-prod-tronc.s3.amazonaws.com/public/IPLCLN7EM5BERCI6WABVWD63U4.jpg", caption: "Originating in South America and especially popular in Argentina<\/a>, choripan starts with grilled fresh chorizo, which is tucked into a crusty roll and topped with a variety of salsas, including pebre (cilantro, onion, olive oil, garlic, and aji peppers); salsa criolla (onion, bell pepper, tomato, vinegar, and oil); and chimichurri<\/a> (parsley, garlic, oil, vinegar, and oregano). (Wikimedia Commons\/ fabulousfabs<\/a>) ", credit: "", authorsHtml: "", sourceId: "109766436", shareUrl: "", imageTitle: "Choripan", },

{ url: "https://www.nydailynews.com/resizer/8yo75H_HW5LFz4kmIrM2yaggJT0=/fit-in/800x600/filters:fill(black)/arc-anglerfish-arc2-prod-tronc.s3.amazonaws.com/public/LWU4NQY3ZRDKXKPB5HDQUJOHZU.jpg", caption: "One of the Uruguayan national dishes, a chivito starts with filet mignon<\/a>, which is topped with mozzarella, tomatoes, mayo, olives, bacon, ham, and eggs, and occasionally other add-ons like beets, fried red peppers, sliced cucumber, or peas. It\u2019s served on a crusty bun, and there are a wide variety of variations, including the \"Canadian chivito\" (chivito canadiense), made with Canadian bacon. (Matt Reubens)", credit: "(Matt Reubens)", authorsHtml: "By Matt Reubens ", sourceId: "109766437", shareUrl: "", imageTitle: "Chivito", },

{ url: "https://www.nydailynews.com/resizer/Inu_AAaKsFVyXy186yzu3VMulmw=/fit-in/800x600/filters:fill(black)/arc-anglerfish-arc2-prod-tronc.s3.amazonaws.com/public/4JLA4A26NVE5FD7RRO2OBHHAPY.jpg", caption: "With this sandwich in the ring, the French might actually have the U.S. beat in the breakfast sandwich<\/a> department. It starts off as a croque-monsieur<\/a>, the popular sandwich made by pan-frying a ham and cheese sandwich and topping it with b\u00E9chamel or Mornay sauce, but then it\u2019s kicked up about 10 notches with the addition of a fried egg on top. (Shutterstock)", credit: "(Shutterstock)", authorsHtml: "By Shutterstock ", sourceId: "109766438", shareUrl: "", imageTitle: "Croque-Madame", },

{ url: "https://www.nydailynews.com/resizer/9Lfx8EtSWKA_ShevodFN-gXwicY=/fit-in/800x600/filters:fill(black)/arc-anglerfish-arc2-prod-tronc.s3.amazonaws.com/public/P3YRA3W4JFHNPD4TUKWZ274AEI.jpg", caption: "This treat from The Netherlands is made by smearing an ample amount of butter on a soft roll and sprinkling on a handful of vlokken \u2014 thin strips of dark, milk, and\/or white chocolate<\/a>. Seriously, a shop selling only these should open somewhere in America. (Wikimedia Commons/ Victor Peeters)", credit: "(Wikimedia Commons/ Victor Peeters)", authorsHtml: "By Wikimedia Commons/ Victor Peeters ", sourceId: "109766439", shareUrl: "", imageTitle: "Chocoladevlokken", },

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{ url: "https://www.nydailynews.com/resizer/kFDSXXCX-nKTnrDf_pg9inSoRh4=/fit-in/800x600/filters:fill(black)/arc-anglerfish-arc2-prod-tronc.s3.amazonaws.com/public/SJHJ3KNGVREDZALO7NGEUUTMLA.jpg", caption: "Native to the Indian state of Maharashtra, this filling vegetarian sandwich is made by deep-frying a chickpea flour-coated patty made with mashed potato, cilantro, chiles, garlic, and spices, tucking it into a soft bun, and topping it with any of a wide variety of chutneys. Look for it on the menu at America's best Indian restaurants<\/a>. (Shutterstock)", credit: "(Shutterstock)", authorsHtml: "By Shutterstock ", sourceId: "109766442", shareUrl: "", imageTitle: "Vada Pav", },

{ url: "https://www.nydailynews.com/resizer/WQu0Fd3inqWI5Rx7eftDo5iscQw=/fit-in/800x600/filters:fill(black)/arc-anglerfish-arc2-prod-tronc.s3.amazonaws.com/public/CK7NWIBS3JFUFAFPIRWB2PZ3DY.jpg", caption: "It may not look pretty, but the mitraillette is one of Belgium\u2019s most popular sandwiches, served at most Belgian friteries (fry shops). It starts with a small baguette, which is topped with fried meat (including steak, burger, or sausage), fries, and any of a range of sauces including ketchup, mayo, garlic sauce, or b\u00E9arnaise. The Belgians love their fries<\/a>, and this is a delicious and gut-busting way to eat them. Funnily enough, in certain regions the sandwich is known as an \u201CAm\u00E9ricain.\u201D (Wikimedia Commons\/ Renatus<\/a>) ", credit: "", authorsHtml: "", sourceId: "109766443", shareUrl: "", imageTitle: "Mitraillette", },

{ url: "https://www.nydailynews.com/resizer/m_2qyo5_pHNjiHvW0Ypn82zk1Ww=/fit-in/800x600/filters:fill(black)/arc-anglerfish-arc2-prod-tronc.s3.amazonaws.com/public/FIETSCI45JF53NH3CDYTRH3NRM.jpg", caption: "A staple street food in Florence, Italy<\/a>, this sandwich is a tripe-lover\u2019s<\/a> dream. It starts with the little-seen fourth stomach of the cow (the abomasum), which is slow-cooked with tomato, onion, parsley, and celery until it has the texture of tender roast beef. It\u2019s then tucked into a crusty bun that\u2019s been dipped in the tripe broth and topped with a green parsley sauce and hot sauce. Outdoor stands selling the sandwich can be found (and smelled) all across Florence, and it\u2019s something that you should definitely try, regardless of how you feel about tripe. (Wikimedia Commons\/ Lucarelli<\/a>) ", credit: "", authorsHtml: "", sourceId: "109766445", shareUrl: "", imageTitle: "Lampredotto", },

{ url: "https://www.nydailynews.com/resizer/GkO8K0X7vc7dskGkCGEsw64wZFc=/fit-in/800x600/filters:fill(black)/arc-anglerfish-arc2-prod-tronc.s3.amazonaws.com/public/XAUK3MWFVBFCJOEE6H3RQWXNKQ.jpg", caption: "A roast beef sandwich that dreams are made of, beef on weck is a sandwich that French dip lovers will especially take to. A hallmark sandwich of the Buffalo, New York area, <\/a>beef on weck starts with rare, thinly sliced roast beef, tucked into a roll called a kummelweck, which has been dusted with coarse salt and caraway seeds. The top bun gets a dip in beef jus, and the only condiment is a hefty spoonful of horseradish. (Yelp\/ Kieu B.<\/a>) ", credit: "", authorsHtml: "", sourceId: "109766446", shareUrl: "", imageTitle: "Beef on Weck", },

{ url: "https://www.nydailynews.com/resizer/inAM9EgnzjhFWpt7sUBPZNWmdwc=/fit-in/800x600/filters:fill(black)/arc-anglerfish-arc2-prod-tronc.s3.amazonaws.com/public/NLLE33FUXVFDDJJP4X2NBFEOTY.jpg", caption: "The cemita is a torta (Mexican sandwich) from the Mexican region of Puebla<\/a>. It is traditionally served on a brioche-like egg-dough roll covered in sesame seeds and includes meat of various kinds (milanesa<\/a>, beef that's pounded, breaded, and fried, is typical), panela or some other mild white cheese, avocado, onions, leaves of the soapy-tasting herb p\u00E1palo, and red chile sauce. There are numerous variations, but it's always a delicious mouthful. (Wikimedia Commons\/ AlejandroLinaresGarcia<\/a>) ", credit: "", authorsHtml: "", sourceId: "109766447", shareUrl: "", imageTitle: "Cemita", },

{ url: "https://www.nydailynews.com/resizer/m0ojSmeMxfUvse_jxcMwE0_1Ctw=/fit-in/800x600/filters:fill(black)/arc-anglerfish-arc2-prod-tronc.s3.amazonaws.com/public/QZZVTIXXRFEQBPEEWGS7PIZOBA.jpg", caption: "A native dish of Trinidad<\/a> and Tobago, this super-popular vegetarian street food starts with two bara (flat fried bread) and is topped with chana, or curried chickpeas. It can then be finished off with mango, coconut, cucumber, tamarind, culantro (an herb similar in flavor to cilantro), and hot sauce. It may not be pretty, but it's certainly delicious. (Yelp\/ Priyanka C.<\/a>) ", credit: "", authorsHtml: "", sourceId: "109766448", shareUrl: "", imageTitle: "Double", },

{ url: "https://www.nydailynews.com/resizer/dh-dWsVGaPey1A2X8fMjxOPtovQ=/fit-in/800x600/filters:fill(black)/arc-anglerfish-arc2-prod-tronc.s3.amazonaws.com/public/AHAVMH3TMNF63DME4M5LPEGHEM.jpg", caption: "Originating in the Portuguese city of Porto<\/a>, the Francesinha (which translates to \u201CFrenchie\u201D) is a wonder to behold. Between two slices of bread you\u2019ll find ham, two types of sausage (fresh and cured, usually linguica and chipolata), and steak or roast meat. The whole mess is covered in melted cheese and a hot, thick, beer-based sauce. Each restaurant has its own special version (and the sauce, which usually also contains tomato, tends to be a well-protected house secret), and just about every resident of Porto has his or her own personal favorite. (Wikimedia Commons\/ Nelson Alexandre Rocha<\/a>) ", credit: "", authorsHtml: "", sourceId: "109766449", shareUrl: "", imageTitle: "Francesinha", },

{ url: "https://www.nydailynews.com/resizer/J-UZtP5a9Yxnkddo9McHKN5N7S8=/fit-in/800x600/filters:fill(black)/arc-anglerfish-arc2-prod-tronc.s3.amazonaws.com/public/43PCWXSOOFDHFCSECS43PRFQ5U.jpg", caption: "Popular in and around St. Louis<\/a>, the Gerber is an open-faced sandwich made with a loaf of Italian or French bread that\u2019s topped with garlic butter, ham, provolone cheese or the locally popular Provel, and paprika, then toasted. The cheese and garlic butter melt, the whole thing gets brown and bubbly, and it\u2019s simple and delicious. (Wikimedia Commons\/ davidtravel<\/a>) ", credit: "", authorsHtml: "", sourceId: "109766450", shareUrl: "", imageTitle: "Gerber", },

{ url: "https://www.nydailynews.com/resizer/y-KBltkKNYPuIXcZQ6_RVPztoew=/fit-in/800x600/filters:fill(black)/arc-anglerfish-arc2-prod-tronc.s3.amazonaws.com/public/3LJOHWEHIFGPFCZSIDYGPKR3FU.jpg", caption: "When we asked Jeff Mauro<\/a>, Chicago native, sandwich-lover, and co-host of Food Network\u2019s The Kitchen, what sandwich he thought didn\u2019t get enough love, he was quick to answer: the jibarito. Invented in Chicago in 1996 by a Puerto Rican chef, the sandwich is best known for replacing the bread with fried green plantains. Fillings typically include steak, cheese, lettuce, tomato, and garlic a\u00EFoli. Steak is the most popular meat, but pork and chicken aren\u2019t uncommon. (Wikimedia Commons/ Minah)", credit: "(Wikimedia Commons/ Minah)", authorsHtml: "By Wikimedia Commons/ Minah ", sourceId: "109766452", shareUrl: "", imageTitle: "Jibarito", },

{ url: "https://www.nydailynews.com/resizer/cdLljZ3PR42u6JpqrRkC-eJgbaw=/fit-in/800x600/filters:fill(black)/arc-anglerfish-arc2-prod-tronc.s3.amazonaws.com/public/FUO43NJZGFBBBBDMWVX4MA2B6E.jpg", caption: "Another popular Mexican sandwich (especially in Mexico City<\/a>), the pambazo starts with a firm, slightly dry round roll that gets a lengthy dunk in a warm red guajillo pepper sauce. Because the bread is dry, it soaks up the sauce and retains its shape. Then it\u2019s sliced in half and filled with either potatoes and ground chorizo<\/a> or longaniza sausage and refried beans. It\u2019s topped off with shredded lettuce, salsa, crema, and fresh white cheese. Needless to say, it\u2019s insanely delicious. (Wikimedia Commons\/ Gary Stevens<\/a>) ", credit: "", authorsHtml: "", sourceId: "109766453", shareUrl: "", imageTitle: "Pambazo", },

{ url: "https://www.nydailynews.com/resizer/cEmINdNfIIrmcmkKgoyDXl3rCaI=/fit-in/800x600/filters:fill(black)/arc-anglerfish-arc2-prod-tronc.s3.amazonaws.com/public/BNDIWRP64NAZ3LHNHXQRAYPKIQ.jpg", caption: "Cleveland<\/a> is home to one of the most insanely sloppy and delicious sandwiches in existence, called the Polish Boy. It starts innocently enough, with a kielbasa sausage (either grilled or deep fried) on a bun, but then it\u2019s topped with French fries, coleslaw, and barbecue sauce. This is one serious sandwich; keep your Tums at the ready. (Yelp\/ Joshua S.<\/a>) ", credit: "", authorsHtml: "", sourceId: "109766455", shareUrl: "", imageTitle: "Polish Boy", },

{ url: "https://www.nydailynews.com/resizer/KOXNPG9aWeUbMfbHQZ2LRi53tJc=/fit-in/800x600/filters:fill(black)/arc-anglerfish-arc2-prod-tronc.s3.amazonaws.com/public/OTNWJMCLVNAXLLNUG7FLMVCTII.jpg", caption: "A lesser-known relative of the falafel<\/a>, this vegetarian Israeli sandwich is made by filling a pita with fried eggplant, sliced hard boiled eggs<\/a>, sesame-based tahini sauce, parsley, Israeli salad (diced tomato, onion, cucumber, and peppers), and a pickled mango condiment called amba. It's pretty wild, but it doesn't even come close to the most outrageous restaurant dish in every state<\/a>. (Yelp\/ Joop V.<\/a>) ", credit: "", authorsHtml: "", sourceId: "109766457", shareUrl: "", imageTitle: "Sabich", },

{ url: "https://www.nydailynews.com/resizer/-1FXOlXZMFv6McHjVlK7SSNzJJE=/fit-in/800x600/filters:fill(black)/arc-anglerfish-arc2-prod-tronc.s3.amazonaws.com/public/4QPREIRGDNES5BFJERNPEH45ZA.jpg", caption: "For the rest of the country, a sloppy joe probably involves saucy ground beef on a bun<\/a>. The New Jersey <\/a>sloppy joe, however, is a far more civilized affair: a double-decker sandwich of various cold cuts like turkey, roast beef, and ham; Swiss cheese; coleslaw; and Russian dressing, on rye bread, occasionally cut into squares. It's just one of many foods that only people from New Jersey know about<\/a>. (Yelp\/ Florence C.<\/a>) ", credit: "", authorsHtml: "", sourceId: "109766459", shareUrl: "", imageTitle: "New Jersey-Style Sloppy Joe", },

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In our everyday existence, we encounter only a narrow band of the universal sandwich spectrum. There are the ones that we all know: peanut butter and jelly, ham and cheese, tuna salad, whatever they’re serving at Panera. Then there are the regional sandwiches, like spiedies in Binghamton, New York, which feature cubes of marinated and grilled meat on a soft Italian roll. They’re common in one specific place, but not really known outside of that. We’ll be the first to admit that there are some sandwiches that you’ve never heard of because they’re just not that good. But there’s a whole world of spectacular sandwiches out there, and we’ve tracked down 20 you should definitely know about. Just a warning, though: Once you know about them (and especially once you eat them), your life very well might never be the same. (This story originally appeared on The Daily Meal.)
(The Daily Meal Staff)




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