- 6 weeks ago
Ever wondered what sandwiches look like around the world? Epicurious brings together 13 chefs from 13 countries to showcase their sandwich recipes. From a classic American turkey club to a Vietnamese Bánh mì, discover how cultures around the world make sandwiches in their own mouthwatering way.
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00:01You're about to see 13 different chefs
00:03from 13 different countries make sandwiches.
00:13Today I'm making semita.
00:15It has just everything on a sandwich.
00:17Chicken, ham, queso Oaxaca, avocado.
00:20But a semita has to be with a semita bread.
00:23Otherwise, don't call it semita.
00:24It's very similar to a burger bun.
00:26It has the sesame.
00:27And I'm going to remove the inside of the bread
00:30because we're going to staff that.
00:31Toast it with a little bit of butter.
00:33Toasting the bread will make it a little softer
00:35and crispy at the same time, so it will be easy to eat.
00:38And this is how your bread should look like.
00:40One thing about semitas is that it has to be big.
00:43When you do the avocado, you put it,
00:45so every single bite has the same love of avocado.
00:48And now the chicken milanesa.
00:50We pound the chicken breast, flour, egg whites, and panko.
00:53Then we fry it, and then we put it in a semita.
00:55I want the ingredients to come out of the sandwich.
00:59And then we're going to do quesillo, queso Oaxaca.
01:01It needs to be pulled the moment off.
01:04If you pre-pull this, put it in the fridge,
01:07and then it will be hard.
01:08So that's why it needs to be pulled almost a minute.
01:10A little salty, very creamy, very delicious.
01:13Now I'm going to do the salchicha.
01:16The seared beef hot dogs.
01:18It elevates this into this sandwich.
01:22Chipotles.
01:22Chipotles are smoked jalapenos.
01:24They are a little sweet because they are in adobo.
01:27So it has garlic, it has onions.
01:29How spicy do you like my semita?
01:31Very spicy.
01:32That's why I put pico jalapenos.
01:34And then, of course, onions.
01:36I love red.
01:37They're a little more sharp.
01:38Tomatoes.
01:40Papalo.
01:41Papalo is very aromatic, very strong, very sharp.
01:44When you smell it, I smell the campo.
01:46I grew up in the campo.
01:48Campo, it's the farm.
01:50Papalo can be a mix of cilantro and rocket arugula.
01:54But it's so aromatic.
01:56A little bit of olive oil.
01:58And then ham.
01:59Jamon.
01:59In Mexico, we have over 25 different kinds of sandwiches.
02:03People will be like, oh, tortas salgadas are delicious.
02:07Molletes are delicious.
02:08We make semita.
02:09It's the best.
02:10Let's coronate this baby.
02:12Now this size is medium size.
02:14I'm going to cut it in half so you see how beautiful it looks.
02:19Look how beautiful this looks.
02:22Mmm.
02:23Tastes like two different kinds of spiciness.
02:24Pickle-ish, smoky, very creamy from the cheese.
02:27The bread is light.
02:29It's toasted perfectly.
02:31I wish it was bigger.
02:32Today, we're going to be making a Bombay-style masala toasty sandwich.
02:37It's two slices of bread, and then you have the world as your oyster to what you want to put
02:41inside it.
02:41So this is a sandwich that you find on the streets of India.
02:45The best part about making the sandwich, and something that always caught my eye,
02:50was the little instrument that we used to make the sandwich.
02:53Rather than using a pan, you stuff your sandwich inside this.
02:57And then over an open flame, go up and down.
03:00So you could literally have six or seven of these doing six or seven sandwiches at once.
03:04So I have some softened amul butter.
03:06Slather on some green chutney, which is a paste that I've made with some mint and cilantro,
03:11some green chilies, and raw green mangoes, some ginger-garlic paste, boiled potatoes,
03:16with some curry leaves, some ginger-garlic paste, some mustard seeds.
03:20Just add this really nice layer and depth of flavor.
03:24This is chaat masala.
03:25It's made out of cumin powder, and coriander powder, and black pepper, and dry mango powder.
03:30And it just has a little bit of red chili powder.
03:32I know there are some people who are not fans of tomatoes in a grilled sandwich.
03:36So tomato is something that you can completely skip and omit.
03:39I'm gonna go with some green peppers.
03:41For me, none of these sandwiches are complete without amul cheese.
03:45It's like a processed Indian cheese, similar to Monterey Jack.
03:48Last seasoning.
03:50So we're ready to cook our sandwich.
03:52I'm gonna preheat this.
03:53You want the pan to be really hot.
03:55It's just gonna taste much nicer.
03:56It's gonna cook much faster.
03:57So once it's ready, put some butter inside of this.
04:01This is not time to be shy with the butter.
04:03This is what's gonna give it that really nice golden brown crust.
04:07Bread that's kind of sticking out, it's gonna kiss the flame.
04:10So it's gonna get this really nice, toasty, charred flavor.
04:13And the best part about it is you can always open up and see how we're doing.
04:16Put a little bit more butter on top.
04:19So the sandwich is cooked.
04:21It smells amazing.
04:23Just look at that.
04:24And this is where it gets really interesting, right?
04:26So more melted butter on top.
04:29You take some of that green chutney.
04:30Put a little bit of that on top.
04:32I have these crispy potato noodles.
04:34They're called save aloe bujia.
04:36Adding texture to your sandwich.
04:39It just melts in your mouth.
04:40The engineering of the machine that we use to make the sandwich compresses it all together.
04:44It just all comes together.
04:46The flavors are banging.
04:47This has to be one of my most favorite sandwiches of all time.
04:50So I'm gonna make bánh mì today.
04:53In Vietnam, bánh mì is a quick thing that we grab on the go.
04:57When the French come and colonize Vietnam, they brought their own version of baguette.
05:02And we turn it to our own version.
05:04It's super airy.
05:06We're gonna start adding giò thủ, which is Vietnamese head cheese.
05:11Two different kinds of Vietnamese ham.
05:13This is beef.
05:15And this is pork.
05:16So this is Vietnamese pate.
05:18It has a lot more moisture.
05:20I mix between pork liver and chicken liver.
05:23And we add crispy shallots.
05:25And of course, fish sauce.
05:28Cucumber to add crunch.
05:30Daikon and carrot pickles.
05:32And my favorite things, Vietnamese herbs.
05:35Cilantro, scallion, basil, Vietnamese mint.
05:39The flavor not too strong like regular mint.
05:42We're gonna finish with pork floss.
05:45This is central Vietnam version of hot sauce.
05:49It's not too spicy.
05:50And it goes perfectly with the bánh mì.
05:54It's bursting with flavor.
05:56It's so comforting.
05:58It's something really quick for you to just grab and go.
06:02This is very high-quality bánh mì.
06:04So today we are making a chicken suya sandwich.
06:08Suya is everyone's favorite street snack.
06:11The suya spice is a very key component to our culture.
06:15Like very, very, very key.
06:17The villagers, this is how they use to marinate their meat
06:20and keep it well-seasoned.
06:22I homemade the suya spice.
06:23It is a mix of kuli kuli, which is just a roasted peanut,
06:27ginger powder, garlic powder, paprika to give it that smoky flavor.
06:31So now we're gonna make our slaw.
06:33This is white cabbage, purple cabbage, carrots.
06:38Grab a little bit of mayo, ketchup, a little bit of sriracha.
06:42I made this from scratch, so it's habanero, garlic, and that's it.
06:47Nigerian food is actually very spicy.
06:49My aunt used to add a scotch bonnet onion to her cereal.
06:52Don't ask me, I don't know.
06:53So we're ready to assemble our sandwich, y'all.
06:55So agage bread is the most important staple
06:59that any Nigerian African can have in their home.
07:03It's nice and fluffy, dense, very buttery and milky.
07:08So here we have our toasted agage bread
07:11with just a little bit of butter on both sides.
07:13Chicken breast marinated with Greek yogurt, suya spice,
07:18and we grill it on the stove top.
07:19The slaw, tomato, some purple onion,
07:23with another piece of chicken suya.
07:26And I know I already seasoned that chicken up with suya,
07:29but I'm gonna add a little bit more razzle-dazzle.
07:31A little bit more slaw.
07:33Yeah.
07:34Mm, you hear that crunch?
07:37Ooh.
07:39Hmm.
07:41This is so yummy.
07:43Mm, wow.
07:44The sandwich today, we call it a bauern-dost.
07:47Farmer's sandwich, pork belly, cabbage, cheese, and pickles.
07:51We, in Austria, eat it after a heavy workout in the woods.
07:56So if you go to the gym,
07:57you definitely deserve a Reuben sandwich from Kaffe Katja.
08:01So with the sandwich, I always like to have slaw.
08:04We have red cabbage, some walnuts toasted.
08:08We break it up a little bit.
08:09Sliced apples right in there.
08:12The dressing is a lingonberry dressing.
08:15Like the Americans eat turkey, the granberries.
08:18It's a little bit acidic and we'll cut right through that heavy pork belly.
08:24I love to have pork belly.
08:26It's cured for a few days.
08:29Takes the water out and then the spice a little bit garlic and carol seeds.
08:33And here we're gonna assemble very simple.
08:36We get our rye bread and then just sear it on the grill.
08:39We have cabbage, lightly blanched.
08:42Saute it a little bit in butter and some onions in there.
08:44Here we have some pickles sliced long and thin.
08:49You can use a mantel in to slice it like this.
08:51And then we're gonna put the pork belly on there.
08:54And a good cheese is always so important.
08:57This is a beer case, a beer cheese from Austria, from the Arps.
09:02But something stronger in flavor, it goes a long way.
09:06Here we have fully assembled the sandwich and it's ready to bake in the oven.
09:12Perfect.
09:13There we go.
09:14Ah, nice and melted cheese.
09:17And we're gonna put this right on top.
09:20Press it down a little bit.
09:21Ah, split it up here.
09:23Nice and crispy.
09:26I haven't had one for a long time.
09:29And it's, mmm, good.
09:32So today we're making a bacon shark quintessential Trinidadian sandwich.
09:36It's fried bread, fried shark, and an array of condiments.
09:40Shark is just like a fattier snapper.
09:42You find it mostly at the beach, especially maracas.
09:46But it's kind of like where it was invented or popularized.
09:49So this is the bake.
09:50This is basically fried dough.
09:52Some people do it a little more dense.
09:54I like it light.
09:55So you start with the lettuce at the base.
09:58We would put the shark here.
10:00We season it with fresh limes, culancho, garlic, ginger.
10:04And you just like marinate and you deep fry it.
10:07Probably the most important is the pineapple.
10:09The sweetness balances everything else.
10:11Garlic sauce is basically a garlic aioli.
10:14You blend it with cilantro.
10:16Tamarind sauce.
10:17Sweet, tart, and spicy.
10:20Bandana sauce.
10:21This is herbaceous, garlicky.
10:26I did it perfect this time around.
10:29Today I'm going to teach you guys how to make Brazilian pão de queijo with pernil.
10:34It's Brazilian cheese bread with slow-roasted pork.
10:37It's from Minas Gerais, where my family is from.
10:40And we are very famous and very proud of it.
10:43This little bread made from yuca flour, milk, and local cheese.
10:48You see how chewy it is?
10:50It's because of the yuca flour.
10:52And we are gonna fill them with pernil.
10:55It's like a slow-roasted pork.
10:57Marinate with orange, lime, herbs.
11:00I did this pork shoulder yesterday.
11:02You shred it, you heat it up in this delicious juice.
11:05We have, like, lots of onion, garlic, and everybody fights for it.
11:10Pretty simple to assemble.
11:11I don't like to cut through, because then my meat won't escape when I'm, like, biting it.
11:16Because of the juice, you don't need mayonnaise and all the sauces.
11:24Mmm, the juices, the better.
11:26Try not to eat all of them before our guests arrive.
11:29Today, we are going to make rojiamuo, which is a northern-style Chinese burger.
11:35It's braised pork folded into a bread.
11:38Even though this is a northern classic from Xi'an City, Shanxi Province,
11:44but you'll see them all over China.
11:47So, I have some pre-made bread.
11:49It's heavily influenced by Middle East flatbreads, thanks to the Silk Road.
11:53So, before I serve them, I'm going to toast them on a non-stick pan.
11:57So, the bread are warm and then slightly toasted.
12:02Now, we can slice them open and assemble sandwiches.
12:05You can use a pork belly or a pork shoulder with a little bit of fat.
12:09I simmer them in soy sauce and sugar, wine, ginger for hours.
12:16It's creamy, smooth, but not greasy at all.
12:19Let's chop the pork up.
12:22If you like spicy food, you can add a couple of chilis.
12:26Some people would describe the texture as pulled pork, but to me, it still has a little bit of bite.
12:32Put some meat in here.
12:34I'll stuff as much as possible.
12:36All right, and then let's put some broth.
12:40And then it tastes insane.
12:44Oh, my God.
12:46It's so moist and tender.
12:48And also, I really like the pop of peppers, and then it gives a little bit kick.
12:52It's sweet and savory.
12:54It's juicy and packed with a lot of flavors.
12:56So we're about to do the carantina.
12:59It's a chickpea flan served on the baguette with some harissa and cumin.
13:04It's a sweet sandwich that we find in Algeria and mostly in Orang.
13:09We are today using the crunchy baguette to add more texture.
13:13Carantina has a really soft texture.
13:16It's made out of chickpea flour, Algerian cheese flour, and some yeast.
13:21The flavor is really soft, and that's why we're adding, like, some cumin in it and some harissa to bring
13:27the spice.
13:30I like the crunchiness of the bread with the softness of the carantina.
13:34This is a simple sandwich, but it's the most delicious sandwich ever.
13:39I am making a karaage sandwich, which is Japanese fried chicken.
13:46Karaage means deep fried.
13:47It doesn't necessarily need to be chicken.
13:49It could be fish.
13:50It could be vegetables.
13:51So we are going to begin by making the slaw today.
13:55I'm using napa cabbage, smoked daikon pickles, kind of smoky, almost bacon-like flavor, and scallion mayo.
14:05I'm going to mix this until it's combined.
14:08So the slaw is done.
14:09We are going to now assemble our sandwich.
14:12We are using milk bread, also known as shokupan.
14:15We lightly toasted it.
14:17Milk bread has milk in the ingredients, and it makes for a fluffy, softer white bread.
14:25Put some of this slaw.
14:26I don't want to put too much mayo.
14:28There's already a lot of mayo in the slaw.
14:31We have the chicken pieces here, and you can see all the nooks and crannies.
14:37I'm going to place this on top.
14:39Clearly, this sandwich is very big.
14:42We wrap it in paper to hold everything together.
14:48I mean, it doesn't get old.
14:52I've had this so many times, but it hits the spot every time.
14:57So today, I'm going to make a carnation chicken sandwich.
15:00That's kind of a curry chicken salad mix.
15:02Mango chutney, some lettuce, some decent bread.
15:05It was created for the coronation of Queen Elizabeth II back in the 1950s.
15:08Another thing when it comes to British cuisine is it's very influenced from flavors from all over the world.
15:13India was part of the British Commonwealth.
15:15British cuisine is heavily influenced by the flavors from India.
15:17I made this stecker bread.
15:19It's a no-knead bread.
15:20It's fermented overnight.
15:21You don't even need to roll it.
15:22You just got to bake it, and it comes out kind of nice like this.
15:25So what goes into a carnation chicken salad?
15:27You're going to use leftover roast chicken, mayonnaise with some curry powder, mango chutney.
15:32You want to put some dried fruit in there, like cranberries or raisins, chopped cilantro.
15:36We're going to finish it with some of the lettuce.
15:38This is the biggest carnation chicken sandwich I've ever made.
15:43Mmm.
15:44The bread is great.
15:45The chicken and the sweetness.
15:46A little bit of splash in the curry powder.
15:48It works, man.
15:49It's really good.
15:50We should see this more in the States.
15:53So today I am making sandwich mu yang.
15:56Mu mean pork, and yang is to grill.
15:59In Thai culture, we don't actually eat sandwich in the morning, but my grandma just make it in the morning.
16:06Then whenever I grab the sandwich and walk into school, I feel like I'm cooler than I had a kid
16:10in school.
16:10So it's such a great memory for me.
16:12This is my grandma's recipe.
16:14So you can find similar sandwich in any 7-Eleven.
16:18They will use pork for us.
16:20But then my grandma thinks that's a little too boring.
16:24For the pork, which is pork shoulder, I already see it on the pan.
16:28And this will be really tender.
16:31You can see how juicy it is.
16:33Now we're going to start assemble the sandwich.
16:35Start with the bread, sriracha mayo.
16:38And then we will top it, the second layer.
16:41I want the taste of the meat unique and stand out itself.
16:46So we put on different layers.
16:48Add some green, cucumber, the last layer.
16:52Then we're going to cut up into half and serve it.
16:57The sweetness from the mayonnaise, juicing it from the pork, the crunch.
17:02It's delicious.
17:04Today I'll be preparing the Turkey Club.
17:06Toasted bread, bacon, crisp Jim lettuce, nice fresh heirloom tomatoes.
17:10My first step is always mayonnaise.
17:13Because you want to make something that kind of holds the meat and the bacon to the bread.
17:17I took a few strips of thickly cut bacon and roasted it in the oven until it's crispy,
17:22but still a little soft in the middle.
17:24You're going to end up cutting them in half to match the same size of your bread.
17:27A little tip that I use is I roll my turkey up so you get a little bit of height.
17:32And I like to add the tomato next because if you were to go lettuce and then tomato,
17:36the lettuce will slide right off the turkey versus staying together in the sandwich.
17:39Put mayo on another slice of bread.
17:42And we're going to stack this thing sky high.
17:44We're just going to add a little bit more mayo.
17:46And then we're going to repeat the process all over again.
17:49Next, to hold everything together while you're cutting,
17:51I'm just going to slide in some toothpicks right down the corners.
17:54Then we're going to take a bread knife, always serrated to help you get straight down the middle
17:58without smashing the sandwich down.
18:00And there's your perfect turkey club.
18:03Scooby-Doo would love this.
18:07Mmm, this is a perfect sandwich.
18:10It's a good sandwich, man.
18:11I want to stop talking and keep eating.
18:14Mmm-hmm.
18:14Mmm-hmm.
18:16You
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