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By Ethel Hofman
 MERION STATION, Pennsylvania—
Grilled cheese, peanut butter and jelly for kids, pastrami and salami for deli lovers – these are the all-American favorites. But wherever there is some sort of bread or pastry, you can bet it’s been wrapped around or stuffed with a flavorful filling.
Every country has its own satisfying sandwich version often created out of necessity and whatever was cheap and available. Originally in 1762, as in the gambling Earl of Sandwich’s request, it was slices of roast beef between two hunks of bread.
With constantly changing tastes, a melting pot population, and international travel, new global contenders are slipping into restaurant menus.Think Gyros, pita bread stuffed with spiced ground lamb and veggies or Pan Bagna, the South of France sandwich which is big, drippy and absolutely mouth watering (not to be served at an elegant dinner). Cornish Pasties, the English tin miners’ hearty lunch, was traditionally filled with beef, potatoes, onions and turnips. The crimped edges were not for decoration. The edges were held in the fingers while eating the filling and the crust was discarded. This was important as fingers could leave traces of arsenic (from the tin) on the crust. Uraguay, like neighboring Argentina, is famous for excellent beef so it’s no surprise that a main ingredient in Chivito, the national Uraguayan eat-in-hand sandwich is grilled steak. There are countless variations for Viet Nam’s Banh Mi but the essential ingredient along with roasted or barbecued meats is lightly pickled carrots and daikon radishes.
Any of these sandwiches may be made ahead as in the night before. For lunchboxes, suppers or weekend meals, add some veggie chips and a Fall fruit like crisp apples or juicy pears. And a chilled white wine couldn’t hurt.
Sandwich Secrets
*Include sliced tomato or cucumbers in grilled cheese sandwiches.
*Crusty breads like French bread and ciabatta can stand up to moist fillings without getting soggy.
*Leave butter out at room temperature for an hour or so to soften. It won’t tear the bread when spreading.
*Beat mustard or chopped fresh herbs into softened butter. Spread on sandwiches before filling.
*Cut kids sandwiches into fun shapes especially when using unfamiliar ingredients. Use soft bread.
*Toast bread from hollowed out loaves. Then spread on a cookie sheet to dry overnight. Process into crumbs and freeze until needed as for soup or sauce thickeners.
Jewish Gyros (Greek)
(meat, makes 4)
1 pound lean ground lamb
1/4 cup minced onion
2 teaspoons bottled minced garlic
1 1/2 teaspoons salt
1 teaspoon fresh ground pepper
2 teaspoons cumin
1/4 teaspoon cinnamon
1 1/4 teaspoons dried oregano
1 teaspoon dried dill
1/3 cup pareve honey mustard dressing
1/2 cup mayonnaise
1 tablespoon lemon juice
4 pita breads, warmed and split
lettuce
2 sliced tomatoes
Combine the lamb, onion, garlic, salt, pepper, cumin, cinnamon, oregano, and dill. Divide into 4 equal portions. shape into oblong patties, about 6-inches long. Grill or broil for 3-4 minutes each side or until no pink remains.
Make the sauce: In a small bowl, mix the honey mustard dressing, mayonnaise and lemon juice.
To assemble: spread the inside of each pita bread with the sauce. Add the tomato, top with a lamb patty and lettuce leaves. Fold over and enjoy.
Pan Bagna (South of France)
(dairy, makes 4 - 6 servings)
1 loaf crusty French bread
Extra virgin olive oil
5-6 slices gruyere cheese
1 large can (12 ounce) olive oil packed tuna, undrained
2 cloves (about 1 teaspoon) bottled minced garlic
2 tomatoes, thinly sliced
1 cucumber, thinly sliced
6-7 anchovy fillets, rinsed (optional)
3/4 cup pitted oil cured black olives
about 25 large basil leaves
Cut the bread in half, lengthwise. Hollow out each half by removing the soft bread (save for breadcrumbs or another dish). Liberally brush the inside of each half with olive oil.
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Layer the bottom half with cheese and tuna. Sprinkle lightly with the garlic. Continue layering with the tomatoes, cucumber, anchovies (optional), olives and cover with the
basil leaves. Cover with the top crust. Press down. Wrap the whole sandwich tightly in plastic wrap. Place a few heavy fruit or bean cans on top to press down so that the flavors blend and the sandwich is squishy. Refrigerate 1-2 hours. Cut into pieces and serve with plenty of napkins.
Gazpacho in a Pocket
(dairy, makes 4-6 servings)
1 loaf French bread
extra virgin olive oil
arugula or baby spinach leaves
2 cups grape tomatoes, quartered
1/2 cucumber, coarsely chopped
3-4 wafer thin red onion slices, separated
1 green onion, trimmed and thinly sliced
4 ounces mozzarella cheese, cubed
1/4 cup fresh mint leaves, shredded or 1 tablespoon dried
2 tablespoons red wine vinegar
1/2 teaspoon salt
fresh ground pepper
Cut the bread lengthwise through the center. Remove the bread to leave a 1/2-inch shell. (save bread for crumbs or another use). Brush the cavities with olive oil. Line with arugula or baby spinach leaves. Set aside.
In a bowl, place 2 tablespoons olive oil and all the remaining ingredients. Toss to mix. Fill the bottom half of the French bread with the vegetable mixture, spreading to the ends. Replace the top. Wrap in plastic wrap.
Refrigerate for 3-4 hours before serving or overnight.
To serve: cut in 4-6 slices.
Chivito (Uraguay)
(meat, makes 4 servings)
To cut down on time, use roasted pepper strips from a jar. May substitute toasted hamburger buns or sandwich rolls for ciabatta.
4 ciabatta rolls, split
2-3 tablespoons Dijon mustard
4 minute steaks
garlic powder
fresh ground pepper
vegetable oil for frying
4 hard cooked eggs, sliced
non-pork “bacon” bits
2 tomatoes, sliced
1 cup shredded lettuce
1/2 cup roasted pepper strips
1/2 cup canned beets, diced
green or black pitted olives
Spread both cut sides of ciabatta rolls with mustard. Set aside.
Sprinkle the steaks with garlic powder and pepper. Heat a film of oil over medium heat in a large non-stick skillet. Add the steaks, raise heat to high, and cook 2-3 minutes on each side. Remove from skillet. Place a steak on bottom half of each ciabatta roll. Top with a sliced hard-cooked egg, sprinkle with “bacon” bits. Layer with the remaining ingredients. Replace top of each ciabatta. Press down lightly. Serve with a dish of pickles on the side.
Vietnamese Bahn Mi
(Meat-Serves 4)
1 French bread
1/2 cup mayonnaise
1 teaspoon chili powder
1 teaspoon bottled minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon 5-spice powder
1/4 cup rice vinegar
1 teaspoon sugar
1 large carrot, shredded or 1 cup packaged, shredded carrot
1 1/2 cups shredded daikon radish
6-8 ounces cooked sliced chicken
1/2 cucumber, thinly sliced
1/2 cup cilantro sprigs
Slice the French bread in half lengthwise. Scoop out the bread leaving about 1/2-inch shell. (Save bread for another use). In a cup, mix the mayonnaise and chili powder. Spread over the bottom half of the bread. Set aside.
In a bowl, mix the garlic, salt, 5-spice powder, vinegar and sugar. Add the carrot and daikon. Stir to mix. Set aside.
Arrange the chicken over the mayonnaise mixture. Spoon the carrot mixture over. Top with sliced cucumber and cilantro. Replace the top of the French bread. Press lightly. Cut into 4-6 pieces and serve.
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