While the invention of the term “sandwich” itself can be attributed to the English aristocrat John Montagu, the 4th Earl of Sandwich, the delicious combination of two slices of bread and filling is universal. Growing up as a picky eater, my world of sandwiches was limited to peanut butter and jelly (without the crust). So, I took it upon myself to make my taste buds better traveled by trying three iconic sandwiches from Mexico, Italy, and Vietnam.
The popular sandwich, báhn mì, has roots in French colonial rule with the bread commonly being a baguette. However, the Vietnamese transformed this meal by adding their own local ingredients. This báhn mì is from Pho&Mi, located off of River Road in Puyallup. The contents include a crispy baguette, thinly sliced cucumber and carrots, chicken and a garlic aioli spread. I was pleasantly surprised by the sweetness that the aioli spread offered which perfectly balanced the saltiness of the savory chicken. The bread was toasted just right where the crunch did not overpower the softness of the fillings. The only downside, however, was the minor allergic reaction I had to the cilantro, but this is a sandwich worth enduring a few itches for.
Moving across the ocean to Mexico, the torta stands as a staple in sandwich culture. Its roots can be traced back to the 1800s, where it was created with telera rolls to feed workers and students. This one in particular is from Chicanos Mexican Food, a truck that can be found in downtown Puyallup. Tortas are known for being highly customizable- mine included birria, grilled onions, lettuce, pico de gallo, avocado and mayonnaise encased in a toasted telera bread. Birria is already my go-to meat option, and the freshness of the pico de gallo only made me enjoy its tenderness more. The lettuce offered a bright and hydrating crunch that added moisture to the toasty bread. I only wish that I had tasted this sooner!
My last destination for this journey was to Italy, however this time, I attempted to craft the panino alla caprese myself. Originating from the island of Capri in the 1920s, this sandwich was meant to pay homage to the Italian flag- tomatoes for red, mozzarella for white, and basil for green. The ingredients were all fairly priced and the process was simple enough to construct. My sandwich in particular consisted of a layer of pesto, fresh mozzarella slices, cherry tomatoes (Wal-Mart was out of large ones) and basil in between a toasted ciabatta roll. The milky cheese offered a pleasant moisture to the bread and the tomatoes added a burst of sweetness. However, I do not believe that I did this sandwich justice as it quickly fell apart upon cutting it in half. In the future, I plan on improving the process to ensure that I can give the most accurate review of this creation.
Overall, these three sandwiches have significantly expanded my taste palette and has made me excited to dive deeper into other regions’ signature sandwich. If you are interested in my future reviewing of African, Asian, Mediterranean, and more sandwiches, make sure to follow up on the Viking Vanguard.
