Isso foi no século XVIII, mas a primeira menção a pão com ingredientes data do século I antes de Cristo. Hillel, o Ancião, um importante líder judaico cabalista, criou a tradição do pão com cordeiro, castanhas e ervas, que se come em comemoração à travessia do Mar Vermelho, na Páscoa (Hillel, the Elder).
Eu, particularmente, sou apaixonado por sanduíches. Faço deles pelo menos uma das refeições do dia.
Mas o que define um sanduíche? Sem dúvida as duas fatias de pão com ingredientes no meio são essenciais.
Quer dizer que uma fatia só, coberta com algum ingrediente, não seria sanduíche, então? Os montaditos e tapas da Espanha, com uma fatia só, não são? E um pão pita recheado? Os wraps e as tortillas envelopantes?
Essencial é ser uma refeição completa que se possa comer sem faca. Pode-se até usar faca para cortá-lo, mas a rigor não é necessária. Ok, sopa também não precisa de faca.
Difícil saber, mas em muitos lugares é a legislação que define, segundo informa o site FoodPeoplePlaces. Veja algumas curiosidades.
No estado de Massachusetts, nos Estados Unidos, um sandwich tem que ter obrigatoriamente duas fatias de pão. Assim, tacos, burritos ou quesadillas podem se chamar o que quiserem, menos sanduíches.
No Reino Unido, só é “sandwich” se tiver duas fatias cortadas de uma bisnaga de pão. Se for como o pão redondo de hamburguer, chama-se “roll.” Se o roll for quente, é um “burger“.
Os burguers são uma categoria à parte, muito abusada. Sobre isso, leia meu post anterior “Fat & Furious Burger“.
Reino Unido, aliás, que é o campeão mundial de consumo de sanduíches (incluindo rolls, burgers, wraps etc.) – 11,5 bilhões de unidades por ano.
Na França é proibido comer sanduíche ao volante.
Em 2008, no Irã, a multidão impaciente devorou um sanduíche gigante que deveria bater o recorde de maior do mundo, antes que ele fosse medido.
E o sanduíche mais caro já vendido no mundo, por 28 mil dólares, em 2004, era um tostado grelhado que parecia reproduzir a imagem da Virgem Maria.
FoodPeoplePlaces realizou o vídeo acima sobre os sanduíches de 13 diferentes culturas culinárias ao redor do mundo. Coloquei abaixo os links para as receitas, que foram publicadas ao longo de alguns dias no site FPP.
Para finalizar com outra perspectiva, o video abaixo aponta os 10 melhores sanduíches do mundo, na opinião do site WatchMojo.
Leia a seguir a transcrição do áudio original desse vídeo no WatchMojo, em inglês, com as descrições (mas não as receitas exatas) dos 10 sanduíches. Texto de Christopher Ulaski. Clique nas barras cinzas para expandí-las.
Top 10 Sandwiches
It doesn’t get more basic than this: Ham. Cheese. Bread. Maybe some mayo and mustard. Done deal. A staple of the school lunch, the ham and cheese sandwich was once the only food available at New York-area ball games. Likely invented by an Irishman in the 1700s, there aren’t many restrictions on this classic – use any cheese or bread you want. The French have even adapted it to produce the croque-monsieur, which is a ham and cheese – usually Emmental or Gruyère – grilled and smothered in béchamel sauce. Nothing wrong with that.
A fast-food staple, the breakfast sandwich is the North American answer to busy mornings. Sometimes made with English muffins, biscuits or bagels in place of bread, this sandwich can basically be filled with any food associated with the morning meal, like eggs, sausage, bacon and more. Originating in the U.S. in the 19th-century, the breakfast sandwich is now available served piping hot at any breakfast restaurant, deli, corner store and even many gas stations. It’s the right way to start off any day.
The history of this import is unclear, but one thing’s for sure: it’s a sandwich done right. Likely originating in Cuba – hence the name – but taking shape in Florida where many Cuban expats live, this sandwich can be served either cold or toasted and melty. Made up on Cuban bread with a layer of standard mustard and sliced dills, the Cuban consists of roast pork, glazed ham, Swiss cheese and – depending on what part of Florida you’re in – salami. A variation on ham and cheese, the Cuban is a work of art.
This sandwich takes patience, but it’s worth the wait. Created in the American southeast but available the world over in different forms, pulled pork is usually a tough cut of meat like pork butt or shoulder that’s slow-cooked on low heat or smoked until it’s tender enough to pull apart with forks. With spices rubbed on the meat for flavor before it’s cooked, often served on a plain old hamburger bun and sometimes topped with coleslaw, the more time and tender loving care you give this sandwich, the better it will be.
Delicatessens would not be the same without this sandwich, or its brothers pastrami and Montreal-style smoked meat. Ditching traditional white bread for rye, there are many variations on this deli fave, but the general idea is corned beef, Swiss cheese, Russian dressing and sauerkraut piled together and grilled so the cheese is gooey. Likely invented in the early 20th-century in the United States, this sandwich is a bit on the heavy side, but you tell us if you mind that when the sauce and melted cheese is oozing out of your mouth.
A wise man once said, “bacon makes everything better.” He was most certainly right. Another simple sandwich and second only to the ham sandwich in terms of popularity in the U.S., this one consists of three ingredients stacked between two slices of mayo-slathered bread: bacon, lettuce and tomato. Invented around the turn of the 20th-century as some sort of tea sandwich, the BLT changes only based on personal taste – that is, you can use any sort of bread or mayonnaise, you can cook your bacon crispy or not, or you can even add an avocado for a BLAT.
If you ever find yourself lacking some much-needed calories, this is the sandwich for you. Early 20th-century Philadelphia is where the first pieces of thinly-sliced, chopped and fried steak were heaped onto long rolls of bread and covered with sautéed onions and mild cheese. Popular with foodies as a gourmet sandwich and in dive bars as delicious pub fare, these sandwiches can be dressed up with provolone or dressed down with either American cheese, or – as many purists claim – Cheez Whiz. But as long as it’s creamy and melty, it’s a cheesesteak.
Similar in filling to the BLT, this classic sandwich is traditionally comprised of bacon, iceberg lettuce and tomatoes in addition to some juicy pieces of chicken on toasted white bread covered in mayo. But, what makes the Club unique is the third piece of bread found in the middle of the sandwich. To put it bluntly, it’s a game changer. Found on American menus in the 19th-century, it’s most often served cut into quarters and held together with toothpicks, with a side of slaw, potato salad, or French fries.
Sounds boring, but the possibilities for grilled cheese sandwiches are endless, with practically infinite types of bread and cheese to choose from. Made popular in the early-20th-century when sliced bread and cheese became commonplace, this classic comfort food can be made with Wonder Bread and American cheese, rye and Muenster, whole wheat and cheddar – the combinations are limitless. Throw it all together, cover your bread in butter, and heat it all in a frying pan, your oven or a panini press until the bread toasts and the cheese oozes, and you’ve got yourself a snack.
This is sandwich makes us feel truly sorry for those of you with peanut allergies. Another sandwich first popularized in the early-1900s, PB&J soon caught on with the kiddies and folks who brown bag their lunches. Though peanut butter has also been paired with bacon, bananas and other toppings, fruit preserves are its best buddy. Whether you prefer strawberry, grape, raspberry or some other type, crunchy peanut butter or smooth, with crusts or without, the most important thing here is to balance your flavors. And to serve it with an ice cold glass of milk.