Sandwiches around the world

From Indian naan and Mediterranean pita to Irish soda bread and French baguette, breads are an important part of almost every country’s unique culinary identity. No matter how we slice it (or fold it), we couldn’t imagine being without our favorite breads for very long. It’s fun to try something different, too. Breads from around the world make terrific and unique sandwiches. Here’s your passport to some adventurous eating.

Moroccan carrot and goat cheese sandwich with green olive tapenade

How about an exotic overstuffed deli sandwich that offers bountiful fiber and other nutrients? This sandwich uses pumpernickel bread. The carrot mixture can be made up to 2 days ahead; tapenade up to a week ahead. Recipe from Gourmet magazine; makes 6 sandwiches.

For Carrots:

2 tablespoons sugar

1 tablespoon fresh lemon juice

2 teaspoons sweet paprika

1 teaspoon ground cumin

1/2 teaspoon cinnamon

1/4 teaspoon cayenne

1 teaspoon salt

1/4 cup olive oil

11/2 pounds medium carrots (8)

Whisk together sugar, lemon juice, spices, salt and oil in a large bowl until sugar is dissolved. Halve carrots crosswise on a long diagonal then, starting from diagonal ends, cut into 11/6 inch-thick slices using a slicer. Cook carrots in boiling salted water until crisp-tender, about 45 seconds. Drain well, then toss with dressing. Cool to room temperature, stirring occasionally, then marinate, covered and chilled, at least 4 hours.

For Tapenade:

11/4 cups green olives, such as Cerignola or picholine, pitted

3 tablespoons drained bottled capers, rinsed

1/4 cup chopped fresh flat-leaf parsley

1 flat anchovy fillet, chopped

1 teaspoon finely grated fresh lemon zest

11/2 tablespoons fresh lemon juice

1/2 teaspoon black pepper

1/4 cup olive oil

In a food processor, pulse olives with capers, parsley, anchovy, zest, lemon juice and pepper until coarsely chopped. Scrape down sides of bowl with a spatula. Pulsing motor, add oil in a slow stream; continue to pulse until mixture is finely chopped but not a paste.

For Sandwiches:

12 slices good-quality pumpernickel bread

6 ounces soft mild goat cheese, at room temperature

Spread tapenade on 6 slices of bread; add carrots. Spread goat cheese on remaining 6 slices and make sandwiches with one slice of tapenade/carrot and one slice of goat cheese bread.

Cubana sandwich

The next time you roast pork, save the leftovers for this Cuban treat. When filled, the sandwich is flattened and toasted in a plancha, a waffle-iron cooking device. We improvise with a skillet and heavy lid. Recipe from Around the World Cookbook by Sheila Lukins; makes one sandwich.

1 teaspoon fresh orange juice

1 teaspoon red wine vinegar

2 teaspoons olive oil

1 sourdough baguette, cut into an 8-inch length, then lengthwise in half

1 teaspoon Dijon mustard

3 thin slices Monterey Jack cheese

Thin slices of sweet gherkin pickles

2 thin slices baked Virginia ham

2 to 3 very thin slices roast pork

Combine orange juice, vinegar and 1 teaspoon of the oil. Lightly brush the inside of bread halves with the vinaigrette. Spread mustard over bottom half of bread. Cover with cheese. Add pickle slices to cover length of bread. Cover with ham and pork, then cover with the top bread half. Heat remaining teaspoon oil in a nonstick skillet. Place sandwich in skillet, bottom side down. Weight sandwich with a heavy pot lid and brown over medium heat until cheese starts to melt, 1 to 2 minutes on each side. To serve, cut in half diagonally, from corner to corner.

Grilled brie
with mushrooms
and tarragon

This French-inspired recipe is best with a rustic French bread that can be sliced. Makes 4 sandwiches.

2 tablespoons unsalted butter

4 large mushrooms, sliced

2 medium shallots, minced

1/4 teaspoon salt

1/8 teaspoon fresh ground pepper

4 ounces cold Brie, cut into 1/8 inch-thick slices

8 slices firm textured French bread

4 sprigs fresh tarragon

In a heavy medium skillet, melt butter over high heat. When butter begins to brown, add mushrooms, toss to coat, and saute, stirring occasionally, until browned around edges (2 to 3 minutes) Add shallots; cook one minute longer. Transfer mixture to a plate and season with salt and pepper. Divide cheese among 4 slices of bread; top each with mushrooms, leaving about 1/4 inch margin around edges. Add a tarragon sprig and cover with remaining 4 slices bread. Preheat a cast iron grill pan or skillet for 10 minutes over medium heat. Grill sandwiches for 4 minutes per side or until bread is lightly browned and cheese has melted. Serve halved as a first course or quartered as an appetizer.

Hummus and vegetable lavash sandwiches

Here is a fresh tasting Mediterranean vegetarian delight courtesy of Gourmet magazine; makes 8 sandwiches or 4 servings.

16- to 18-inch round very thin pliable lavash bread

1/2 cup sliced seedless cucumber

1 large carrot, cut into ribbon-like strands with a vegetable peeler

1 small sweet onion, sliced thin

1/2 cup finely shredded radish (about 6)

1/2 cup alfalfa sprouts plus additional for garnish

11/2 tablespoons sesame seeds, toasted

About 2 cups hummus (recipe follows)

Spread hummus evenly on lavash; top with cucumber, carrot, onion, radish, 1/2 cup sprouts and 1 tablespoon sesame seeds. Roll lavash tightly, jellyroll fashion, and trim ends. Cut roll crosswise with a serrated knife into 8 pieces. Garnish with additional sprouts and sesame seeds.

To make Hummus:

2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt

16 oz. can chickpeas, rinsed and drained

1/3 cup well-stirred tahini (sesame seed paste)

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 teaspoon ground cumin

3 tablespoons water

3 tablespoons minced fresh parsley leaves

In a food processor, blend garlic paste, chickpeas, tahini, lemon juice, oil and cumin. Scrape down sides. Add water, parsley, salt and pepper to taste; pulse until combined. Hummus may be made 2 days ahead and chilled; makes about 2 cups.