Do you know your Smörgåstårta from your Broodje Kroket? Or your Sloppy Joe from your Croque-Madame? If not, not to worry. SASKO Bread takes you on a quick culinary journey to demystify a few of the world’s favourite sandwiches, inspiring you to create them at home with ingredients found in your kitchen.
Take your taste buds on a delicious journey
Let’s head to America first, the home of Peanut butter and ‘jelly’ sandwiches – or peanut butter and syrup as South African’s would say. But did you know that the Sloppy Joe, Hamburger and Turkey sandwiches all originated from The Home of Brave, and the Land of the Free?
To make your own Sloppy Joe’s, season beef mince and fry with onion, tomatoes and a generous serving of Worcestershire sauce. As soon as the mince is cooked, dish up a large spoonful on top of a toasted plain white bread bun base and cover with bun tops. Keep the napkins close by, it’s not called a Sloppy Joe for no reason. Serve with a portion of French fries.
While we’re thinking of things that are French, if you love cheese, you’ll love Croque-Monsieur. Originating in French cafés and bars as a snack in 1910, it’s essentially a grilled ham and cheese sandwich made with an Emmental or Guyére cheese. The cheese is placed on top and grilled until it melts over the ham sandwich.
You immediately think of cucumber sandwiches when you think of London, but if we look for something a little more interesting, consider a traditional Roast Beef sandwich.
Try the cold meats section at your local grocery store, or cut thin slices from a leftover Sunday roast to create this favourite. Butter a slice of Rosehip and Honeybush bread, place a small amount of watercress or lettuce on the bread, and drizzle with mixture of mayonnaise and horseradish. Layer your roast beef on top with a few slices of tomato, adding a final slice of bread to the top before wrapping it in waxed paper to pop in a lunchbox.
Smörgåstårta, a popular Swedish sandwich translates to ‘sandwich cake’ in English. It’s a tasty sandwich made by layering rye bread or wholegrain breads with creamy fillings – egg mayonnaise for example – and a smorgasbord of ingredients like olives, ham, cheese, tomato and even smoked salmon.
Let’s slowly start making our way home.
The Dutch love Broodje Krokets. A ‘log shaped nugget of meat ragu’ is battered, deep fried and then stuffed into white rolls or between slices of white bread with mustard and eaten hot. Hup Holland!
A quick stop in Australia for a Vegemite sandwich is next on the itinerary. Vegemite is a yeast extract spread, much like Marmite, which is superb spread on warm toast and topped off with cheese. Actually, spread it on fresh bread at lunch time and it makes a great lunchbox addition too.
Can you smell that? It’s boerewors cooking over hot coals on a Saturday afternoon with the rugby on TV inside the house. The boerewors roll.
Get your hands on your favourite boerewors, buy some fresh white bread rolls topped with sesame seeds and put on your team’s rugby jersey. It’s the epitome of a South African braai. Eaten with caramelised onions or tomato and onion mix, the boerewors roll is best enjoyed standing around a braai with friends and family.
With plenty of bread options to choose from, the superior quality, freshness and delicious taste from SASKO Bread will inspire you to create your own interesting sandwich combinations – or localised versions of your favourite international destinations.
