![]() While this Uruguayan sandwich’s name translates to “little goat,” that ruminant’s meat is decidedly absent from this decadent assemblage of thinly sliced steak (called churrasco), ham, bacon, lettuce, mayonnaise and melted mozzarella. Inside the muffaletta, layers of chopped olives, Genoa salami, ham and various cheeses (often with Swiss and provolone) mingle to mouthwatering effect. Italian immigrants who settled into New Orleans’ Lower French Quarter in the late 19th and early 20th century are to thank for inventing this quintessential New Orleans sandwich made from round, sesame-covered loaves of Sicilian bread that can easily outsize your head. While there are many variations of this popular street food, its base is grilled spiced meat (usually chicken, lamb or beef) shaved from the rotisserie and tucked into a light sleeve of pita bread, topped with things such as tomatoes, onions and parsley and perhaps tahini sauce and hot sauce, too. In adaptations that spread to the Mediterranean and Europe, shawarma has been reinterpreted as gyro in Greece or doner kebab in Germany, via Turkey. Shawarma’s name comes from the Arabic word for “turning” – a reference to how this favorite Middle Eastern sandwich’s meaty filling cooks on a vertical spit. If you’re doing things right, you’re enjoying them canal-side with a glass of local wine. ![]() While originally from Turin, Venice has taken this popular lunchtime bar snack to the next level – properly stuffing English tea style-triangles of white bread with fillings that include everything from olives and tuna, soft boiled eggs and vegetables to piles of crispy prosciutto with truffle.īars all over Venice pull out platters of tramezzini at lunchtime.
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