Sandwiches and Wraps

Urfa dürüm wraps the minced-lamb skewer of Şanlıurfa in southeastern Türkiye in thin lavaş with onions, parsley and grilled peppers, and it is the mild member of the family. The mince is close to Adana kebap, lamb chopped with tail fat, but it is seasoned without hot chilli. What colour and warmth it has comes from isot, the dark, smoky, sweet-sour pepper of Urfa, used in modest amounts rather than as heat. In Urfa itself the dish is often just called kebap, and asking for it acılı, with chilli, gets you what the rest of the country orders as Adana.

The meat is ideally chopped by hand with a curved zırh blade, which leaves it coarse enough to hold juice, and kneaded with salt and a little isot until it binds on its own. Tail fat (kuyruk yağı) is what keeps it moist over open coals; lean mince dries out within a minute or two. It is shaped on a wide, flat skewer and grilled hot and fast over charcoal. In Urfa the skewers often share the grill with whole onions, tomatoes and long peppers, and the lavaş is laid on the meat as it comes off so the bread takes the fat. Because there is no chilli to hide behind, the quality of the lamb and the fire matters more here than in the Adana version: flat, under-seasoned meat shows immediately. Isot is made by drying red peppers in the sun by day and sweating them under covers at night, which turns them almost black and gives the raisin-like sourness.

Judge the meat first. It should be juicy, loosely bound and lightly charred, with a clean lamb taste and enough salt; a gentle warmth from isot is right, real burn is not. If it tastes like an Adana with the chilli left out and nothing else, the kitchen has skipped the isot or used poor meat. Machine-ground beef with a bouncy, sausage-like texture is the usual shortcut. The lavaş should be thin, warm and soft, the wrap tight and not soggy. Sumac onions, parsley, a charred tomato and a mild pepper are standard. Diners who want heat are usually handed pul biber at the table instead of having it cooked in.

Urfa Dürüm (Urfa Kebab Wrap)

Wagyu cutlet sandwich is a Japanese specialty sandwich that features a thick, tender, and juicy slice of crispy-fried, breaded wagyu beef steak. Called wagyu katsu sando in Japan, this steak sandwich may use a selection of cuts of the richly-marbled and flavor-packed wagyu beef such as zabuton (a shoulder cut), wagyu fillet, or the highly-prized and expensive kobe beef chateaubriand (a rare portion of the tenderloin). Placed atop a crustless slice of white bread (sometimes Hokkaido milk bread or even honey-milk bread) that has been buttered, lightly toasted, and smeared with a sauce of choice, the panko-crusted beef cutlet is topped with second slice of toasted bread, and it is typically enjoyed with a glass of good Japanese craft beer on the side. Other optional accompaniments include truffle fries, pickles, or a fresh salad, along with condiments such as fermented red pepper sauce or soy-wasabi sauce. The sauce combination used for slathering the bread slices varies from one chef to another, and it may include a mixture of soy sauce, vinegar, and spices, tomato pur&eacute;e mixed with sugar, or a type of curry aioli enhanced with mustard and oranges. This Japanese sandwich can also be enjoyed in the US, in cities such as New York, Boston, and San Diego.

Wagyu katsu sando

United States

Walleye sandwich is a classic American fish sandwich consisting of a cracker-coated, deep-fried walleye fillet that's served on a hoagie or kaiser roll and topped with tomatoes, lettuce, and tartar sauce. The walleye has been Minnesota's official state fish since 1965, which is the reason why this sandwich can be found on the menus of most Minnesota eateries. It's recommended to serve this sandwich with a side of lemon wedges, onion rings, french fries, and a cold bottle of beer on the side.

Walleye Sandwich

This burrito variety is especially popular in Michigan, although it can sometimes be found throughout the Unites States, in California, Washington, and Texas. The burrito is called wet because it is smothered in red chile sauce, and the whole thing is then topped with heaps of melted cheese. It is quite heavy and filling, and can be filled with anything from shredded beef to beans and rice. Although its history is quite murky, some people claim that it originated in Grand Rapids, Michigan.

Wet Burrito

Canada

Wilensky Special is a Canadian sandwich hailing from Montreal's Wilensky's, which was first opened in 1932 as a cigar store and barbershop. The sandwich consists of a round flat pletzl roll that's pressed on a grill, cut in half, smeared with mustard, and filled with beef salami and beef bologna. The mustard is compulsory and there are no extra condiments, but patrons can add Swiss or cheddar cheese for a few cents more. Wilensky Special is often accompanied by a sour or half-sour pickle on the side and a soda frapp&eacute;. According to Travel and Leisure magazine, Wilensky Special was named one of the world's best sandwiches.

Wilensky Special

A soft wrap filled with a freshly cooked egg omelette, often served with vegetables and sauces.

Wrap Egg Omelette

Trinidad and Tobago

This flavorful, savory Trini wrap typically consists of a tawa-cooked dhalpuri roti that is filled with curries, potatoes, or meat. The wrapped form of roti originated in Southern Trinidad in the 1940s. It is believed that wrap roti was invented by Sackina Karamath, who wanted to make a convenient meal that could be consumed on the go. The dish quickly gained popularity and spread throughout the Caribbean. Nowadays, wrap roti comes in numerous variations and can also be filled with pumpkin, spinach, conch, goat, shrimp, chutneys, and hot sauces.

Wrap Roti

Italy

Created in the 1970s at a bar in Ischia Ponte, zingara di Ischia is a grilled sandwich traditionally consisting of two slices of pane cafone (Neapolitan peasant bread), fior di latte, prosciutto crudo, tomatoes, and mayonnaise. Today, the sandwich will also include some type of a salad.

Zingara di Ischia

Z-Man is an American burger originating from Kansas City. It consists of a split Kaiser roll that's filed with sliced smoked brisket, smoked provolone cheese, onion rings, and barbecue sauce. This burger was invented at a barbecue joint called Joe's Kansas City Bar-B-Que. Jeff, the owner, went to Zarrick, a sports talk show host on the local radio station, and asked him to talk about this new burger. The listeners chose the name as they began regularly asking for that Z-Man sandwich on the air, referring to Zarrick, who had begun calling himself Z-Man not long before. Eventually, the name stuck, and the burger was even proclaimed to be the "Best Sandwich in Kansas" by Zagat, and "One of 50 Sandwiches to Eat Before You Die" by Thrillist.

Wrap Egg Omelette (1)1 review

Wrap Egg Omelette 1 review