TIP OF THE DAY: Switch Up That Sandwich With Fusion Condiments | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Switch Up That Sandwich With Fusion Condiments – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Switch Up That Sandwich With Fusion Condiments

You may love ham and Swiss cheese on rye with mustard, or a chicken sandwich with mayo on whole wheat toast. These sandwich and condiment pairings descend from the venerable English tradition of the sandwich (here’s the history of sandwiches).

But it’s a new year, so how about a new approach? How about a chicken katsu sandwich served with pickled daikon, arugula and tonkatsu aïoli (garlic mayo mixed with tonkatsu sauce, also delicious with fries). It was on the menu at Sushi Samba’s Coral Gables, Florida location.

Or, make a ham or chicken sandwich with spicy Asian peanut sauce, satay-style. Or a turkey sandwich with hoisin sauce and green onions, Peking Duck-style.

Curried tuna and egg salads seem like something from your grandmother’s generation, and they were early fusion. Punch it up by adding chutney, as well.

Today’s tip: Look at the ingredients you have in your fridge and pantry for:

  • Chutney
  • Hoisin sauce
  •    
    beef-grilled-tri-tip-doubleRranch-230
    Instead of mustard on a steak sandwich, go fusion with wasabi mayonnaise or green sriracha sauce. Photo courtesy Double Ranch.
  • Sriracha, including the splendid new green sriracha we reviewed recently
  • Wasabi
  •  
    Mix them into conventional spreads—mayonnaise, mustard, sour cream, Greek yogurt—or directly spread them onto sandwiches with conventional fillings.

    Don’t forget the kimchi or pickled jalapeños!

    Get inspiration from the many types of sandwiches in our delicious Sandwich Glossary. And tell us what your favorite new combination is.

     

    chicken-katsu-sandwich-sushisasmbaFB-230
    It looks like a regular chicken sandwich and fries. Look more closely! Photo courtesy SushiSamba | Coral Gables.

     

    WHAT IS FUSION CUISINE?

    According to an article in Nation’s Restaurant News, Florida chef Norman Van Aken claims to have coined the term in the late 1980s, writing a treatise on the subject in late 1988 or early 1989. In it, he described how he incorporated the flavors and dishes of the Caribbean with European cooking techniques and traditions.

    He wanted to salvage the vibrant Caribbean flavors of old Key West by fusing them—his words—with contemporary American cuisine. The idea was a cornerstone of the “Floribbean” cuisine that emerged in South Florida, developed by Van Aken, Allen Susser, Mark Militello and Douglas Rodriguez, among others. Even before then, we remember a French restaurant that used Japanese ingredients in New York City (alas, long closed).

    Fine dining pioneers like these began to evolve American cuisine 1990s, crossing their French culinary training with global ingredients. It led to fusion dishes like wasabi mashed potatoes, served at top restaurants, down to the barbecue chicken pizza, Thai pizza and numerous other fusions at California Pizza Kitchen.

    Fusion is alive and well in more recent creations like cronuts, Korean tacos, ramen burgers and Thanksgiving tortillas (turkey, stuffing and cranberry sauce rolled in a tortilla). The younger generations may thing of fusion as culinary mash-ups.

     
    Whatever you cook this year, look to fusion for fresh new flavors.

      




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