{"id":14412,"date":"2021-09-20T13:22:18","date_gmt":"2021-09-20T03:22:18","guid":{"rendered":"https:\/\/www.bidfood.com.au\/?p=14412"},"modified":"2021-12-10T14:01:42","modified_gmt":"2021-12-10T04:01:42","slug":"the-sando-files","status":"publish","type":"post","link":"https:\/\/www.bidfood.com.au\/blog\/the-sando-files\/","title":{"rendered":"The sando files"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

We are going through what some have described as a sandwich revolution. The days of ham and processed cheese between two layers of white bread are behind us. Now sandwiches are loaded with exotic fillings and can pull prices way above a pub lunch.\u00a0<\/p>

\u201cThe change in sandwiches in Australia over the past few years has been extraordinary,\u201d\u00a0<\/strong>says food and travel expert Jane Lawson.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

The next evolution <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u201cThink truffle and lobster as star ingredients in a sandwich. Think pulling in influences from other cultures,\u201d she says. \u201cThe sandwich is an English invention but by mixing in food from other cultures you have an entirely different offer.\u201d She refers to the rise of the katsusando, a thick schnitzel of pork or chicken slathered in mustard and mayo, bookended by two thick slices of shokupan, Japanese-style soft bread that melts in the mouth.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t

Sando's at H\u00f4nt\u00f4<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

H\u00f4nt\u00f4, in Brisbane\u2019s Fortitude Valley, has taken the katsusando one step further and used real lobster, chopped and formed into a patty, crumbed then deep-fried until golden brown. This is laid between soft, fluffy white bread and blanketed with creamy dill slaw and salted cabbage. Other top-end sandwiches see fillings like \u2018Bunnings\u2019 duck sausage; deep-fried tempura\u00a0oysters in soft white rolls; sardine, garlic and\u00a0tomato; wagyu meatball and Barolo jus, chicken\u00a0liver, onion and sherry. The list goes on.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u201cThis trend sees sandwiches elevated way beyond their traditional perception as office lunch or picnic\u00a0food,\u201d says Jane. \u201cThey are high-end, can be sold\u00a0with a glass of wine and are good business.\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Totally hot toasties<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Even hotter are toasties! \u201cThey remind people of their childhood, coming home to a toasted cheese sandwich,\u201d says\u00a0 Masterchef contestant and toastie aficionado, Ballarat\u2019s Tim Bone. His take on his childhood \u2018spaghetti jaffle\u2019 is a macaroni and beef ragu toastie with plenty of cheese. \u201cThe secret to a great toastie is cheese, and heaps of it, it adds salt, fat, gooeyness, flavour and holds the entire thing together,\u201d says the genial chef. \u201cWe have seen the toastie rise from the humble ham and cheese on white bread to a beautiful hot meal with fillings like slow-braised lamb shank, lamb shoulder and toasties that layer great salume and\u00a0 different cheeses.\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Like what you’re reading? Continue reading this article in<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tRead more<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

We are going through what some have described as a sandwich revolution. The days of ham and processed cheese between two layers of white bread are behind us. Now sandwiches are loaded with exotic fillings and can pull prices way above a pub lunch.\u00a0 \u201cThe change in sandwiches in Australia over the past few years […]<\/p>\n","protected":false},"author":3,"featured_media":14432,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-14412","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiration-trends"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/14412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/comments?post=14412"}],"version-history":[{"count":5,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/14412\/revisions"}],"predecessor-version":[{"id":14583,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/14412\/revisions\/14583"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media\/14432"}],"wp:attachment":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media?parent=14412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/categories?post=14412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/tags?post=14412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}