German shaved meat sandwich
The original Viennese schnitzel of breaded veal, pork, or chicken which originated in various forms beginning around the 17th century, was adapted to a roll sandwich in the late 19th and early 20th centuries served with mayonnaise or mustard and lettuce. Believe it or not was in London, Leicester Square! These are sometimes served at Hofbrau -style restaurants. The marinade is red wine based and includes onions, the aforementioned garlic, chilies, bay leaf, parsley, oregano, ground black pepper and olive oil. Hot turkey    United States Often open-faced, sliced turkey on white bread drenched in turkey gravy, often served with mashed potatoes. Sauteed Italian long hots, sliced not diced in olive oil, garlic is optional , coated with scrambled eggs and cooked until the eggs are firm. Wurstbrot sausage bread Germany and Austria Simple and common German or Austrian sandwich prepared with thin slices of lunch meat or sausage , sometimes buttered.
List of sandwiches
This is a list of notable sandwiches. A sandwich is a dish consisting of one or more pieces of bread with one or more fillings between them,    or one slice in the case of an open sandwich. Sandwiches are a common type of lunch food often eaten as part of a packed lunch. There are many types of sandwiches, made from a diverse variety of ingredients. Sandwich cookies and ice cream sandwiches are generally not considered sandwiches in the sense of a bread-containing food item, but are named by analogy. Louis, Missouri.
For me, it is the perfect sandwich. A wonderful combination of crunchy bread, grilled meat, tangy sauce and crispy vegetables. Originally Turkish street vendor fare that found a large, hungry and young consumer base in Berlin, the sandwich has now pervaded every city and town in Germany. Often compared to Greek gyros, they are somewhat more complex and vary from place to place, yet similar all the same, much like a hamburger that can be quite different and yet alike. The meat is often chicken or pork, but lamb, turkey, and even some beef is available.
Nicole. Age: 22. I am a tall leggy brunette that loves to please I love traveling, beach sports, shopping, spending time indoors and watching naughty adult movies Call me
YOU turn up the flame under a sizzling pan and sear steak for just a minute or two, barely cooking it before you sit down. The beef is remarkably tender. You are eating:. Expensive rib-eye from the nicely marbled rib section; or. Cheap, lean, chewy top round, from the hard-working upper leg? A home cook can save even more money and control quality by freezing a whole piece of round, defrosting it lightly and slicing it with a very sharp knife. That is a pain, though.