Sandwiches and Wraps

Tamago sando is a Japanese egg salad sandwich. In Japanese, tamago means egg, while sando means sandwich. Found in almost every convenience store, but also prepared at home in Japan, the sandwich consists of two slices of soft and pilowy crustless white bread stuffed with a combination of Japanese mayonnaise and scrambled eggs, mashed hard-boiled eggs, or both. Tamago sando is typically seasoned with salt and sugar, and the bread is sometimes buttered so that it doesn't become soggy. It's recommended to pair the sandwich with a cup of coffee or tea on the side.

Tamago sando

Beef cut into tiny strips, boiled soft and then fried fast on a huge domed sac with cottonseed oil and salt, rolled into a thin lavash with tomato, onion, parsley and sumac, and eaten standing with a glass of şalgam: tantuni is the street food of Mersin, on Türkiye's Mediterranean coast, and the city will tell you that nowhere else gets it right. The name is said to echo the tan-tun sound of the cook's metal spatula hitting the sac as the meat is chopped and turned, though that is the kind of story that is repeated more than it is proved. It spread from Mersin to Adana and then to Istanbul from the 1980s, and today a tantuni shop is recognisable from the street by the wide, slightly concave griddle and the queue of people eating out of paper.

The method is specific and the cut is small. Lean beef, sometimes with a little tail fat, is cut into strips a few millimetres across and boiled in salted water until tender, which is what allows the fast frying later; the cooked meat is kept in its broth until ordered. On the sac, a portion is thrown onto the hottest part with a ladle of broth, a spoon of cottonseed oil, which has the high smoke point and clean taste the dish depends on, salt and often a pinch of pul biber, and it is chopped and tossed for a minute until the liquid has gone and the meat has caught at the edges. It is scooped into a lavash that has been warmed on the cooler rim of the sac, with sliced tomato, onion with sumac and parsley, rolled tight and often brushed with the oil from the pan. A dürüm is the roll; the same filling in half a loaf is ekmek arası tantuni. Pickled chillies and şalgam, the fermented turnip juice, are the standard escorts.

Judge the meat first: it should be fine, tender and juicy, seasoned with salt and the sharpness of sumac, and it should taste of the sac, lightly fried rather than stewed. Dry, grey or chewy meat means it was boiled too long or fried without enough fat; a greasy wrap means too much oil or the wrong oil. The lavash should be thin and soft, warmed so it rolls without cracking, and the vegetables fresh and cut thin. Mark down a tantuni padded out with onion to hide a small portion of meat, cold tomato juice soaking the bottom of the roll, a wrap that falls apart, chicken sold as the default rather than as an option, and any version where the meat has been pre-fried and held, which turns it to leather. A good one is finished in the time it takes to drink the şalgam.

Tantuni

Taquito is a Mexican-American dish consisting of a small, rolled, crisp-fried corn tortilla filled with various ingredients such as shredded chicken, beef, cheese, and vegetables. Although most people associate taquitos with Mexican cuisine, some believe that the dish was invented in San Diego by a tortilla factory owner named Ralph Pesqueria Jr. Regardless of the origins, taquitos are still extremely popular and can be found at numerous Mexican restaurants and street carts. And although taquitos and flautas have more similarities than not, taquitos are made with corn tortillas, while flautas are made with flour tortillas. Flautas are also rolled to be round, while taquitos are made with a twice-folded tortilla.

Taquitos

Tavuk şiş dürüm is marinated chicken, cubed, threaded on a skewer and grilled over charcoal, then rolled in thin lavaş with onions, parsley, tomato and pickled or grilled peppers. It is the most ordered wrap in many Turkish kebab houses because it is the lightest and cheapest of the grill, and it is also the one most often done badly. Unlike the minced Adana or Urfa dürüm, the quality depends almost entirely on the marinade and on which part of the bird is used.

Thigh meat is the better choice: it holds fat between the fibres and stays juicy over a fierce fire, while breast dries out within a minute of being done. Many grill houses use breast anyway, or mix the two, and rely on the marinade to save it. The common Turkish marinade is yoghurt with tomato or red pepper paste, olive oil, grated onion or garlic, salt, black pepper, paprika and often thyme or cumin, left for at least four hours and ideally overnight; the lactic acid in the yoghurt tenderises the surface and helps it brown. Cubes of two to three centimetres go on a flat skewer, close enough to protect each other, and grill for eight to twelve minutes, turned several times so the paste chars at the edges without burning black. The meat comes off the skewer through the lavaş so the bread takes the juices, and the wrap is rolled tight with the salad inside.

To rate it, taste a piece of chicken on its own. It should be juicy, cooked through with no pink at the bone side of thigh meat, and lightly charred at the edges, with the marinade tasting of pepper paste and yoghurt rather than of a bought powder. Dry, stringy breast cubes, pale meat steamed on a griddle instead of grilled over coals, or reheated chicken from an earlier batch all lose points. Watch for wraps padded with lettuce, fries or so much garlic sauce that the chicken is an afterthought. The lavaş should be thin, warm and soft. Pickled peppers, sumac onions and a squeeze of lemon are classic, and ayran is the standard drink.

Chicken Shish Wrap

United States

The practice of smoking brisket has a long tradition in Texas, and this juicy, fatty treat also works great as a flavorful sandwich filling. Texas brisket sandwiches can be considered more of a concept than a recipe - various toppings and sorts of bread can be used, but the undisputed star remains the slow-smoked brisket, whether chopped or sliced. It can be tucked between slices of bread or piled on a toasted bun, served on its own or drenched in sauce, and garnished with toppings such as cheese, pickles, and onions - whatever the combination, the fatty brisket meat with a smoky crust guarantees a mouthwatering perfection in each bite.

Texas Brisket Sandwich

Although its ingredients aren't exactly traditionally German, toast Hawaii is a modern German classic - it was popularized by a TV cook Clemens Wilmenrod in the 1950s. In a similar way that the Americans have ruined pizza for some (mostly Italians) by adding pineapple to it, the Germans have also done the same thing to a sandwich. Toast Hawaii is an open-faced sandwich consisting of a buttered slice of toasted white bread that's topped with a slice of ham, a slice of pineapple, and a slice of Gouda or Swiss cheese. The sandwich is placed under the broiler until the cheese melts, and the hole in the middle is then garnished with a cocktail cherry. The ingredients used in this sandwich are a result of the time when it was invented &ndash; due to the fact that almost every household had canned pineapple and cheese slices at the time, it made this easily prepared sandwich seem exotic or even upscale. Shortly after its invention, toast Hawaii started to appear on West German restaurant menus, usually accompanied by a bottle of Worcestershire sauce on the side.

Toast Hawaii

Toast Skagen is a Swedish starter of cold-water prawns bound in a mayonnaise and dill dressing, piled onto a slice of white bread fried in butter, and topped with a spoon of löjrom, the golden roe of the vendace from the Gulf of Bothnia. The restaurateur Tore Wretman is credited with putting it on the menu in Stockholm in the late 1950s and naming it after Skagen, the fishing town on the northern tip of Denmark where he is said to have first improvised it on a boat; the name has nothing to do with the dish's ingredients, which are all Swedish. It is on the menu of most Swedish restaurants of any ambition, is a standard first course at Christmas and Midsummer, and is one of the few twentieth-century restaurant inventions to have become part of the national repertoire, usually eaten with a glass of cold aquavit or white wine.

The dressing is made by hand: good mayonnaise, a little crème fraîche or sour cream to loosen it, finely chopped dill, a spoon of Dijon mustard, lemon juice, and sometimes a little finely diced red onion; the prawns, hand-peeled Skagen or North Sea prawns, are folded in whole or roughly halved and the mix is seasoned and chilled for an hour so the dill flavours it. The bread is a slice of firm white loaf with the crusts cut off, fried in butter on both sides until golden and crisp, and cooled a minute so it does not melt the dressing. The prawn mix is heaped high on the warm bread, the roe placed in a single spoonful on top, and the plate finished with a dill frond and a lemon wedge. Nothing is cooked beyond the bread, and the whole dish depends on the prawns being fresh and the roe real.

Judge it on the prawns first. They should be sweet, firm and cold, clearly whole or in large pieces, and should outnumber the dressing; a salad that is mostly mayonnaise with a few prawns in it is the standard failure. The bread should be crisp enough to hear and still warm, not soggy under the dressing, and the roe should pop, taste cleanly of salt and the sea, and be löjrom or at least a named whitefish roe, not dyed lumpfish. Mark down watery or mushy prawns, which have been frozen and badly thawed, a dressing that drowns the dill or has none, cold untoasted bread, a mean spoon of roe, and any version served on a soft bun or rye. The dish should look generous; a toast Skagen the size of a canapé is not the dish.

Toast Skagen

Tombik d&ouml;ner or gobit kebab is a variety of d&ouml;ner kebab where the shredded meat is stuffed in a bun-shaped flatbread known as pide ekmek. The bread has a crispy exterior and a soft interior. This dish is typically served with additional ingredients, depending on the customer's choice, such as tomatoes, onions, lettuce, or other assorted vegetables and sauces.

Tombik Döner

Mexico

Torta ahogada is Guadalajara's signature sandwich, a salted bun that is crunchy on the outside and soft on the interior, filled with pork, and submerged in a spicy salsa consisting of vinegar, cumin, and chile de &aacute;rbol pepper. The sandwich is then filled with onions, mild tomato-garlic salsa, and a squeeze of lime juice. It was invented in the early 1900s, and today it is a staple dish for curing hangovers, usually found on small stands on street corners and busy urban centers.

Torta ahogada

Torta Cubana is a Mexican sandwich filled with a variety of meats and sauces, a meal that is different from one vendor to the next. It was invented in the 1950s on Calle Republica de Cuba in Mexico City, when a cantina cook first started serving tortas with everything he had available. The sandwich quickly gained popularity and got its name from the street where it was first made. Torta Cubana should not be confused with the popular Cubano sandwich, as the two have nothing in common except their similar names.

Torta Cubana

Torta de la barda is a traditional sandwich originating from the city of Tampico. The base is a crusty white bread roll called telera, bolillo, pan blanco, birote, or pan franc&eacute;s, depending on the region. The rolls are filled with shredded beef, pork rinds in green salsa, refried beans, pork cheese head, thinly sliced ham, cheese, tomatoes, onions, avocado slices, and Mexican chorizo. The sandwich is stuffed with a large number of ingredients because it was originally sold to marine and train station workers in the early 1930s from small stands that were setlled along the fence (barda) of the Tampico Marine Terminal and near the train station. Nowadays, during Lent, the sandwich is prepared with canned sardines instead of the meat fillings.

Torta de la barda

Mexican tortas are luscious traditional sandwiches filled with delicious, mostly authentic Mexican ingredients. They are a unique Mexican creation, considering they are served in bread rolls, an ingredient that is not so often associated with Mexico. There are two bread varieties usually incorporated in tortas, the traditional French influenced bolillos, and the similar round teleras, which are an authentic Mexican product from Puebla. The rolls are sliced horizontally, buttered, and stuffed with the most popular Mexican ingredients such as beans, avocados, ham, queso, jalape&ntilde;os, and a myriad of other typical Mexican dishes like fried beef or chicken, shredded beef, roasted pork, and even tamales. Tortas are traditionally served cold, but in the 1960s, the hot, grill-heated varieties started to appear and soon became equally famous. There is not much known about the origin of this hearty sandwich, but it is believed that during the French colonization, French bakers introduced their tradition of baking bread to Mexicans, who modified it and created their popular varieties, which later became a staple of Mexican cuisine. The birthplace of the torta is usually associated with the city of Puebla, the place where traditional telera originated, but the location where they flourished was Mexico City. Although tortas have not been widely recognized outside of Mexico as tacos, burritos, and tortillas, they are a favorite meal eaten throughout the country. Tortas are usually sold at food stalls and small restaurants, popularly called torterias, widespread across Mexican cities. The variations and regionally influenced creations of tortas are endless. The most common ones are cubana, which usually combines at least four meat varieties and two types of cheese; pepito, made with marinated sliced steak; cochinita, made with slowly roasted pork; and agohada, a Guadalajara favorite made with pork and served in tomato sauce.

Tortas

Tortas hamburguesas is a Mexican take on the hamburger. The sandwich consists of split and toasted bread rolls that are filled with a beef patty, cheese, avocados, tomatoes, lettuce, and coriander sprigs. There are a few variations on tortas hamburguesas, so the sandwich might also be filled with hot sauce and jalapenos, if desired.

Tortas hamburguesas

Italy

Tramezzino is a popular Italian triangular sandwich made with chewy, crustless white bread and various fillings such as mayonnaise, tuna, prosciutto, and cheese. It is believed that the first tramezzino was invented in 1925 at Caff&egrave; Mulassano in Turin. It soon became incredibly popular, especially in Venice, where it's often enjoyed with a glass of Spritz. Today, there are numerous varieties of tramezzini, and they can be found in caf&eacute;s throughout Italy, although pre-packed varieties that can be bought in supermarkets are also quite common. Coined by Gabriele D'Annunzio, the name tramezzino is a diminutive of the term tramezzo, which refers to a period between breakfast and lunch.

Tramezzino

Tramezzino Piemontese is a type of tramezzino sandwich made with soft pancarr&eacute; triangles that are filled with various ingredients. The tramezzino was invented by Angela De Michelis and her husband Onorino Nebiolo in 1926, who decided to serve their take on English and American tea sandwiches at their Caff&eacute; Mulassano in Turin. Initially, tramezzino Piamontese was filled with butter and anchovies, while the bread was not toasted and was crustless. Today, at Caff&eacute; Mulassano, there are about 30 different types of tramezzino. The most popular ones are the tramezzino with lobster, the one with truffles, the one with veal in tuna sauce, and the one with bagna cauda. It is recommended to pair them with vermouth.

Tramezzino Piemontese

Tramezzino Veneziano is the Venetian version of the famous tramezzino sandwich. The sandwiches are made with two thin, soft, and triangular slices of crustless white bread that are generously stuffed with rich fillings, resulting in a puffy and domed shape that looks similar to a smile. Mayonnaise is always used as a base, accompanying classic fillings such as tuna and hard-boiled eggs, ham and mushrooms, ham and cheese, mozzarella and tomatoes, or rocket and crab or shrimp. Modern versions also exist, such as salmon and avocado. The humid climate of the city keeps the Venetian tramezzini extremely soft. The sandwiches are enjoyed as street food, usually in mid-morning or mid-afternoon. It's recommended to pair them with a glass of Spritz.

Tramezzino Veneziano

Tripleta is a popular sandwich from Puerto Rico, its name derived from the fact that it is filled with three types of meat: grilled steak, lechon pork, and ham. The meat is placed in a loaf of fresh bread and topped with fries, ketchup, mayonnaise, cheese, and vegetables such as lettuce, cabbage, tomatoes, and onions. The sandwich can be consumed as is or it can be grilled, depending on personal preferences. Tripleta is usually so large that one sandwich can easily feed two people.

Tripleta

Austria

Trzesniewski br&ouml;tchen are a type of open-faced sandwich emblematic of the Viennese buffet Trzesniewski. The base of this morsel-sized belegte brote is rye bread cut into a specific rectangular shape, which is then covered with various spreads and toppings. Some of the more popular choices include bacon with egg, salami, tomato, smoked salmon, mushrooms, and paprika. The number of varieties is finite and currently stands at 26, each meticulously prepared according to the recipes that have gone virtually unchanged for more than a hundred years of Trzesniewski history. They were brought to Vienna by the Polish cook Franciszek Trześniewski, who opened his first store in 1902 on the Tiefer Graben Street. Shortly after, Trześniewski moved to Dorotheergasse Street, where the flagship location of this small buffet chain remains to this day. Nowadays, buffet Trzesniewski rightfully holds the title of one of the most unique, esteemed, and beloved gastronomy landmarks in Vienna. Their sandwiches are a practical and delectable treat, usually accompanied by pfiff of beer (1/8L in a small glass) or a shot of Polish vodka

Trześniewski Brötchen

Tuna sandwich most usually consists of two slices of bread with a combination of canned tuna and mayonnaise in between. The sandwich may be enriched by the addition of ingredients such as chopped celery, black olives, cucumbers, pickles, onions, or hard-boiled eggs. In the United States of America, it is especially beloved by children of all ages. Tuna sandwich has two basic variations: one is served on toasted bread with tomato slices and melted cheese, when it's called tuna melt, and the other one is called tuna boat, when tuna sandwich is served in a bread roll or a hot dog bun.

Tuna Sandwich

Turkey Devonshire (or just Devonshire) is an American sandwich hailing from Pittsburgh, Pennsylvania. It is served hot as an open-faced sandwich consisting of toasted bread that is topped with hot turkey, tomatoes, bacon, and a cheese sauce. It was invented by Frank Blandi at the Stratford Club in Shadyside in 1934. He named the sandwich after Devonshire St., which sounded classy and was located just one block away from the club.