DINE&WINE
W hen it comes to sandwiches, just like the coffee that often accompanies them – everyone has their own favourite ver- sion. It is said that the average Ameri- can eats about 200 sandwiches a year, while hungry Brits serve them with afternoon tea – and those of us from these lands recall with nostalgia those birthday sandwiches when we were kids, with grated cheese and meticulously sliced gherkins. Although almost everyone has heard of the Earl of Sandwich, after whom this delicacy is named, the first written mention of a meal similar to today's sandwich dates back to the first century BC. In the saga of Hillel the Elder, the main protagonist dined by placing spiced lamb between two slices of bread. During the Middle Ag- es, on the territory of France, people would use pieces of stale bread as coasters for meat and vegetables. Dur- ing the 17 th century, Dutch taverns began serving a meal consisting of beef, butter and bread. However, that passionate gambler John Montagu – the 18 th -century English nobleman with the title of the 4 th Earl of Sandwich – who liked to order meat served between two slices of bread (because he could thus snack during long card playing sessions) is worthy of his fame today. People gradually began to order “the same as Sand- wich”, and the name stuck, although the earl himself was not the creator of this popular delight. It was in the early 19 th century, or more precisely in 1827, that it was first included in the printed cookbook under that name. It became an unavoidable item on tables across the United States at the very beginning of the 20 th centu- ry, becoming a particular favourite among workers on scaffolding in Manhattan, which was then inexorably growing into the metropolis we know it as today. They desperately needed a cheap meal that could be trans- ported easily, and which was high enough in calories to serve as a meal that would be sufficient for most of the day. Its repute spread quickly to the rest of the world, so that each region has its own version of a light (and heavy) sandwich. In Cuba, that’s an enticing amount of ham and cheese that spills over the edges of white bread. In Israel, falafel or shawarma in a pita bread pouch is fast food that everyone loves. French bistros offer chic versions of Croque Monsieur and Croque Madame for an Instragrammable breakfast that compels millions to flock to Paris. Italian panino is simple and rustic, while the emphasis is on top ingredients like prosciutto with confirmed geographical origin and the freshest mozza- rella. Travel is unthinkable without them!
THE MAJESTIC SANDWICH The modest meal
that became the holy grail of gourmets
Although its ingredients and preparation qualify it among the simplest meals, made with equal gusto by primary school students and professional chefs, the story of food placed between two slices of bread (as defined by the Oxford Dictionary) is very complex. Some would say it’s even exciting
Kada je reč o sendvičima, baš kao što je slučaj sa kafom, koja neretko ide uz njih, svako ima svoju omiljenu verziju When it comes to sandwiches, just like the coffee that often accompanies them – everyone has their own favourite version
96 | Hrana » Food
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