Home' Trinidad and Tobago Guardian : April 6th 2014 Contents Cemita, Mexico
What's in it: Delicious egg-
based, brioche-like bread is usu-
ally topped with layers of sliced
avocado, meat (most likely deep-
fried beef), white cheese, onions,
herbs, and salsa roja.
Fun fact: Originally from
Puebla, the word "cemita" refers
to both the sandwich and the
bread it employs.
Bánh mì, Vietnam
What's in it: Bánh mì is actually
Vietnamese for bread, especially
the French-introduced baguette
that houses the sandwich of the
same name. The filling is basically
a free-for-all hybrid of Viet-Fran-
co ingredients: mayo, cilantro,
garlic and fish sauce, cucumber,
pickled carrots, plus either bar-
becue pork, fried tofu, pork belly,
and ham, plus some pâté thrown
on for good measure.
Fun fact: It was allegedly
invented in Vietnam in the early
20s by Le Vo, a smoothie street
vendor clearly ahead of his time---
smoothies! In the 20s? After
closing up shop to escape the war
in 1972, he landed in San Jose,
CA and opened Ba Le Bakery, oft
cited as the first Bánh mì joint
in the US.
Chip Butty, England
What's in it: Fun to say, fun to
eat. Remember when you were
a kid at McDonalds and shoved
fries into your burger and
thought you were a genius?
Well, the chip butty is basically
that, but sans meat. Yup, bread,
fries, ketchup, and whole lot of
carbs if you re still doing the
Atkins. Which you shouldn t be
because... well, just because.
Fun fact: Apparently, the word
butty has nothing to do with
junk in the trunk; rather, it s a
contraction of "bread and but-
ter". Originally considered a
working-class meal, it also
makes a cameo in a football
chant for Sheffield United sup-
porters, The Greasy Chip Butty
Song, and acted as a power-up
in video game Earthworm Jim
Sunday Guardian www.guardian.co.tt April 6, 2014
T&T doubles are among the top
28 must-eat sandwiches in the
world, according to the Web site
When it comes to global gastron-
omy, the sandwich reigns supreme.
So the Web site put together its own
guide to the world s best or most rep-
resentative national sandwiches. The
site describes T&T doubles (albeit
describing the bara as bread) in this
Doubles, Trinidad and Tobago
What's in it: Often eaten for break-
fast, this common street food s made
of two flat, fried pieces of bread filled
with curried chickpeas and topped
with mango, a local type of cilantro,
cucumber, coconut, tamarind and
Fun fact: The doubles actually began
as a single (in 1936, in Trinidad) but
customers repeatedly asked the mad
genius behind the bread, Emamool
Deen, to double it up.
Among the other top sandwiches
that made the Top 28 list were the
Döner kebab, Turkey
What's in it: Döner is meat (beef,
chicken, lamb, or veal) cooked on a
vertical spit, enveloped in a pita hug,
and supplemented with onions, pick-
led cucumber, lettuce, and tomatoes.
Fun fact: Döner Kebab (which lit-
erally means turning meat) was
reportedly invented in Berlin in 1971
by a Turkish immigrant, Mahmut
Aygünin (aka "kebab king").
Vegemite sandwich, Australia
What's in it: Why is the dude in
Men At Work s Down Under smiling
when he "gives you a bite of his Veg-
emite sandwich"? Probably because
he s giving you toast smeared with
brown paste made from leftover yeast
extract, a by-product of beer-making.
Which some Aussies eat with cheese
for breakfast. No wonder so many
Aussies leave home to travel the world.
Fun fact: Vegemite is one of the
richest known sources of vitamin B.
And, not surprisingly, only one jar is
sold internationally for every 30 jars
sold in Australia.
What's in it: Arepa technically refers
to a crispy, yet chewy, maize-dough
flatbread, but the sandwiches---lil
pockets of heaven---are also known
as arepas, and are filled with pretty
much anything you could ever want:
from chorizo and plantains, to beef,
pulled pork, cheese, and avocado.
Think of it as a taco 2.0. And one of
the best breakfasts you ll ever have.
Fun fact: In Venezuela, arepa-mak-
ing kitchen appliances are as com-
monplace as waffle irons in...Belgium?
More importantly, the arepa owns the
crown for our top breakfast food in
the entire world.
What's in it: You ve gotta love any
food specifically designed for post-
bar consumption: Medianoche literally
translates to "midnight", and it s a
late-night staple originally served in
Havana s clubs around that time.
Interestingly, it was also a go-to for
workers in the sugar and cigar factories
burning the midnight oil. Made on a
soft egg roll, it s like a grilled-cheese-
of roast pork, Swiss, ham, pickles,
and mustard, all warmed on a press.
Fun fact: In April 2012, a version
of the Medianoche was named the
"signature sandwich" of the city of
Tampa, Florida. Look at you, Tampa,
all hip and cool with your own sig-
What's in it: Chacareros are made
of thinly sliced, grilled churrasco-
style steak on a round roll with toma-
toes, peppers and green beans.
Fun fact: Did Chile invent the farm-
to-table trend? Chacra means farm,
and refers to the chacarero s farm-
Leberkäs semmel, Germany
What's in it: While Germans are
usually known for being precise, turns
out they ve also got a bit of a prankster
side. Literally, "Leberkäse" means liver
cheese (which sounds gross), but in
reality, this sandwich includes nei-
ther---and is delicious. Served hot and
with sweet mustard, basically, it s
Mom s meatloaf (if your Mom is Ger-
man) on a Kaiser roll.
Fun fact: According to German food
laws (yes, they have laws for every-
thing), only products called "Bavarian
Leberkäse" are allowed to (thankfully)
omit the liver; otherwise, there must
be a minimum of four per cent liver
What's in it: Breaded pork on white
bread, Asianified with cabbage. Much
like Japanese culture, it convinces
with its minimalism.
Fun fact: We thought that looked
like a schnitzel. Invented in Tokyo in
1899 at a restaurant called Rengatei,
the sandwich was originally consid-
ered a type of yoshoku---a Western
dish with local influences.
Trini doubles makes top 28 must-eat sandwiches
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