Sandwiches were an easy meal for shepherds, peasants, farmers, and nomads in ancient times, and a convenient one for the traveler. Today, sandwiches can be considered “street food” for those craving a snack, people on the run, or someone who needs a light and satisfying meal.
The pita from the Middle East is stuffed with a variety of ingredients, including cheese or falafel and fresh vegetables. In France, the famous sandwich de merguez is made with mouthwatering North African sausage, grilled over coals, and then gently placed inside a golden, crunchy toasted baguette. This tantalizing delight is then smothered with both mustard and ketchup.
And one cannot forget the famous Vietnamese sandwich, bánh mì—a crusty baguette, with a thick layer of mayonnaise or liver pate, loaded with fresh cilantro, mint, daikon, slices of jalapeño, cucumber, or other ingredients according to territory and season.
And the sandwich is also moving away from just being a picnic food, toward becoming an indoor food. And today some sandwiches are made with fresh and natural ingredients.
In selected stores and eateries you can find deliciously light sandwiches guaranteed clean of chemicals, antibiotics, and growth hormones. And you can enjoy these delicious healthy snacks in a variety of communal dining settings in New York for less than $8.
