On the random side note finally happy to see light skin Colombians so I sent this video over to my mom who is from Colombia and it's been so long since we seen folks with our similar skin complexion. Nothing wrong with the others obviously but seems like folks almost forgot Colombia has four races of people the mezos(the brown skins who are indigenous with some European DNA), the Blanco's(those of European ancestry such like folks like my mom's family who come from that racial class) and the blacks which I completely forgot what it is Colombians call them they have a name just forgot & of course their are the indigenous(enough said their the obviously the original native people of Colombia)💖🇨🇴🤗
I love watching the mother son duo reminds me of my mom & I eventhough I was born here she raised me to behave more Colombian like if that makes sense and has raised me on the food she was raised on plusa little extra bonus also obviously raised on the food that my Mexican American/Native American father was raised on so I have a interesting upbringing to say the say the least...
One big takeaway from Beryl’s videos is how many shared patterns there are between cultures. Cheese and preserves can be guava and queso, or chutney and cheddar.
Mr favorite cheese and preserve combo of all time is a classic from Spain, membrillo(quince paste) and manchego. SO good. Add some serrano ham or iberico if you're feeling super fancy and you're in for a hell of a treat
In my opinion Diagonal cut is for grilled/toasted and heavy sanwiches and horizontal cut is for light and not toasted sandwiches..that's the way i have always done it
Why do I always tear up watching Beryl's videos? There's just something about watching people share their beloved memories and family recipes that is so universally relatable. It's just heartwarming.
In Germany itself we would not classify Strammer Max as a “sandwich”. An open-faced sandwich is called “belegtes Brot”, “Butterbrot”, or often just “Brot”. This is the classical way of eating bread in Germany. So when we say “sandwich”, it’s specifically to indicate that it’s *not* open-faced.
I live in Bavaria and never even knew it was called “Strammer Max” 😅 I always thought of belegtes Brot as just any piece of bread with any topping you want. And I’ve DEFINITELY never seen that in a restaurant 😅😅
@@calihhan4706 Sandwich is quite a general term. Even hamburgers are a subset of sandwiches. Given this the common German "Mettbrötchen" or a "Leberkäsbrötchen" could be referred to as sandwiches.
In Brazil we also eat guava paste (we call it goiabada) with white fresh cheese ❤. This combo is known by brazilians as "Romeu e Julieta" (Romeo and Juliet). I thought it was an exclusively brazilian thing. Good to know it is also popular among our fellow south american neighbors. I remember my mom doing this exact same sandwich for me when I was a kid😊
I prefer the diagonal sandwich style, just like you Beryl. The Indian chutney-butter sandwich is EXACTLY what we have on a weekend breakfast (Saturday or Sunday). But we add tomato, onion, beetroot, cucumber and potato (optional). Finely ground mint (Pudina) with corriander leaves makes it better. Best had with a cuppa coffee. :)
In Germany Toast is a type of bread, the square white kind, and it's called toast even when it is not toasted. As for sandwiches, every topped slice of bread is a sandwich or Butterbrot, Knifte and many more names. At home we usually eat the open faced sandwiches, but two slices is better for on the go like school and work lunches. At least that's how I know from my home here in the Ruhrgebiet 😅
I hope someday you will do a show/series on condiments. I LOVE condiments. They are a great way to vary simple meals. I'd love to expand my horizons and learn about new condiments.
I love the editing decision to have the transition from "I like this sandwich but I had to sauté things" to "Spread chutney and butter on slices of white bread" 10/10
I... had actually completely forgotten about green chutney sandwiches because it's been so many years since I've had one. My mom used to make them for my packed lunch when I was little. Thank you so much Beryl and Sweedel for reminding me of this food from my childhood- I can't wait to try making it for myself now! Much love xx
I just had a MLT (mozzarella, lettuce, and tomato-- not to be confused with a mutton lettuce and tomato, I'm no Miracle Max!) for dinner and it was delicious. I make it with big slices of tomato with salt and pepper, romaine lettuce for a nice crunch, and lots of fresh mozzarella. A little bit of Kewpie on a nice nutty whole grain bread and it's one hearty, fresh, satisfying sandwich.
I love it when you find a dish that's this good, you're reactions are so sweet. I also love that when you have one you don't really care for, you are SO respectful when you explain why. Much love...
One reason we love Swedish sandwiches (Smörgås) is because they are one slice of whole-grain rye bread rågbröd) topped with things like marinated cucumber, dill, salmon, cheese, radishes, hardboiled eggs. They are amongst the healthiest and freshest tasting sandwiches too.
There definitely should be a sandwich series. Also, might be interesting to do a sandwich party, but like don't tell anyone whats in it (except for those with an allergy)
Here in Goa, India, We do have our own version of the Guava paste..it's called "Gauva Cheese" it's made using Guavas, Lemon juice, Water, Salt and Sugar...It's sweet, tangy and salty. I love it, makes me feel very nostalgic having it. Very heartwarming to realise that so many different cultures share so much in common with each other.
Hey Beryl, another brilliant content from you💛 I'm from Singapore and I relate TOO MUCH with Roti Sardin. It spells out my childhood and I still make it now when I feel like snacking. It appears during Ramadan too as its a quick pick me when I break the fast. My roti sardin is a bit extra: after assembling it, I would roll it up into a roll and dip it into beaten eggs, and fry them till golden brown! Keep serving us more wholesome, educational and beautiful videos 💪
My upbringing was the same - no junk food in the house. I remember being at parties and the bowl of chips and sour cream and onion dip would come out and I'd think, "wow this must be a very special occasion" 😂
For the roti sambal, a lot of us eat the sardin sambal with plain white rice too (and a fried egg). You can top it off with a bit of lime juice, cut up chilli, coriander leaves and soy sauce.
Horizontal for cold sandos, diagonal for toasted or grilled. My favorite is peanut butter, bacon and tomato. Toasted whole wheat bread slathered with creamy peanut butter ( on both slices ) a very thick slice of tomato, ideally of a diameter similar to your bread, and three or four slices of crisp bacon. Delicious!
A great modification to the chutney sandwich is putting green chutney on one side and everyone’s fav Maggi Hot & Sweet on the other side. Also add bhujiya or sev (the Indian snack) in between for some added crunch. It’s such a win! You’re welcome! 😅😇
As a German I should specify: What she meant with rye-Bread was (whole weat) sorough-dough rye-bread. This rye bread looks more like toast. German ryebread (most of the time it would be a version called Bauernbrot) is dark, has a hard crust and a slightly sourough, brown, soft inside. Beryl should change the bread to more of an "artisinal Bread". That bread is the more common and traditional bread in Germany.
I actually tried guava paste for the first time a couple of weeks ago! I had never even seen it before and there it was in the Brazilian food section in a local supermarket. (We don't get a ton of international food options where I live so I try to always check out anything new!) It was absolutely delicious, highly recommend it on it's own or with cheese, and it would make a great addition to any charcuterie selection!
Beryl, I can relate about the no junk food household. Who else grew up in an "ingredient only" household? I love the debates about it on Tik Tok. I guess the plus size of growing up in one are having sweet memories like Alex and Pablo have of their sandwich. But still, I too would have loved a Dorito every now and then.
That was my family too. I'm so glad, because it meant I got to see how everything was made from scratch, and all of us, regardless of gender, can cook. Also, I noticed that I gained weight when I started bringing in processed food, and the weight dropped back off when I didn't buy it, even though I sill baked desserts.
I'm a creature of chaos with sandwich cuts, since I'll go diagonal, horizontal, or even in quarters just depending on what I feel will bring me the most joy in that moment. I also tend to feel a sandwich needs to contain or be accompanied by a pickle 😹
Delightful, delicious episode -- you are so much fun to spend time with! -- but my sweet surprise this time was seeing some of your graphic novel collection: Burns, Clowes, Cooke! What brilliant and terrific tastes, just like what we find on this awesome show.
I'm from Colombia and I didn't know that the Guava and cheese sandwich existed. We usually eat them by themselves. The story made me tear up. So beautiful. Thank you. I'll definitely try this recipe.
AHH sandwiches recipes are always the best....mostly simple for the most part and always satisfying and filling!!! Would love to see more sandwich recipes in the future!
couldnt be better timing as I sat down at my local cafe with my mate drink and an american ham & swiss on rye. Ive noticed in the USA, sandwhiches are pretty similar all across but the bread can be a huge difference. sourdough, marbled rye, pumpernickel, challah, baguette, sesame, tortillas, lavash, white sandwhich, I can go on...we love our breads.
Cheese and guava paste (known as goiabada here) in Brazil is known as “Romeo and Juliette”… One of my favorite combinations ever! Every time I have fresh seda bread (iykyk) and Prato cheese (again, iykyk) and Goiabada in the house, I make a sandwich, but without grilling it… I like the soft texture… and if I have Passion fruit juice, which I always make, that’s the perfect side to it, for me!
the Colombian one is the famous Romeo and Juliet here in Brazil, it was even my breakfast this week. Also, we have a sardine sandwich, but instead of tomato sauce we use mayonnaise, we usually call it a natural sandwich
As a Colombian living abroad, I was smiling the whole time seeing the bocadillo and cheese sandwich, remembering when my mom used to do it for me and my friends for an afternoon snack 😊. I really like your content, thank you for sharing little bits of culture and art from around the world in such a nice way.
The Indian green Chutney sandwich can be oomphed up by adding cheese, or sliced hard boiled eggs or slices of cucumber..... all 3 variations are common & yummy ! Another variation is to slather the chutney on a roti or tortilla & wrap a hotdog in it.... not a sandwich but really yummy 😋
That's what I thought. Real German rye bread would have helped if you wanna eat it using your hands. It's more solid and can shoulder the many toppings. You can get it in NYC.
OMG! I went to a Colombian restaurant and tried the queso fresco and guava paste sandwich. I wasn’t expecting that flavor combo at all but it’s DELICIOUS. Also - try lulo with milk if you ever get the chance. It’s heaven. It’s Colombian but I believe other South American countries drink it as well 😋
The guava paste sandwich really stuck in my mind when I first watched this episode and I really wanted to try it, but living in Ireland there's not much food from South and Latin America. When I recently travelled to the Canary Islands on holiday I discovered they have a lot of foods from Venezuela and Colombia so I found some in the supermarket! I brought some back home with me and it's delicious - I would warn others to give it some time before you bite into the hot sandwich because the guava paste is DEADLY when hot
I feel we’re going to need several more sandwich videos! (Pretty please, Beryl!) 🤤 I have many favourites. Sandwiches made with cold leftovers from roast dinners, are ones I always look forward to. I love lamb, chicken, or turkey with sage & onion stuffing with a little bit of mint sauce spread over the one base & mayonnaise on the other. A lot of people put cranberry sauce on their leftover roast sandwiches, but I don’t personally like the stuff. Pheasant goes a bit more hard & chewy, which is a shame, so still looking for ways to make it a nice texture (any ideas anyone?). I made the mistake of using leftover goose the once (not that you get a lot of meat off them things) but that was awful & so greasy when cold. For hot sandwiches, Pulled bbq pork obviously goes well with anything, so definitely good on a sandwich with whatever toppings you feel like. Hog roast with sage & onion stuffing, apple sauce, & gravy is a must have. Venison or duck with wild garlic is lovely too. The sandwich I have most often if I’m not in a grab & go mood, is a mixture of egg mayonnaise (made with mayonnaise & a little bit of salad cream) with jalapeños, cucumbers, black pepper, sweetcorn, chopped sun-dried tomatoes, & spinach, with pesto spread on one side & sweet chilli sauce on the other. It’s so hard to squeeze it all in & slops out everywhere, but I love it! I concocted it when I worked on a deli bar & wanted to know what worked. I always spread margarine or butter on my sandwiches before adding any other spreads, sauces, or toppings. It’d feel very odd not to! I think most people I know in England (who eat meat), agree that sandwiches with sausage/bacon/sausage & bacon are amazing (most people have tomato ketchup on them, but I put sweet chilli on instead). So many people grew up with them. You used to have to make them yourself or get them from the market, but the supermarkets sell less messy all-day-breakfast sandwiches now… I’ve had good & bad ones from the supermarkets. I prefer home made, especially if I’m using sausages that already have sweet chilli in them, or game sausages. As a kid, my Mom used to make a sandwich for me out of apple slices with sugar sprinkled on. Not a terrible sandwich but more sentimental than anything. Here’s something that will definitely divide people, but again, it’s sentimental rather than gastronomy - try it once, & move on: Cheddar cheese with strawberry jam. I thought it was a working class Midlander thing, but now I don’t know where it comes from. I know other families in the Midlands that had them as kids too, but others in the same region are baffled when they hear about them! My (almost) 20 year old son still loves them. My husband (who didn’t grow up with them) thinks they taste really odd. Update: I’ve just been told about a weird concoction that’s being eaten in South Korea that seems to be popular, called Inkigayo (or K-Pop Idol sandwich). It consists of layers of sliced white bread with fillings of potato & egg mayonnaise, cabbage & crab mayonnaise, & strawberry jam! Maybe I can convince my husband that jam & cheese isn’t the strangest combination after all!
OM GODDESS! I can’t wait! Sandwiches! My fave food! Thanks, Beryl! I left an episode idea in your portal without reconstructing village dishes in western kitchens. I have re recently reconstructed a Ghana village recipe from outside-kitchen directions from my family in Village Ghana (7 hours into the bush) and would love to share the recipe and videos but I don’t know where to send them!
Whether a sandwich is cut horizontally or vertically depends entirely on the sandwich itself. As does the removal of the crust. But I find it funny that with a sandwich bread you remove the crust and with a crusty bread you remove the middle. 😂
‘A hotdog is a sandwich’ is a whole gmm podcast series, but indeed an interesting topic ☺️ The sardine sambal toastie reminded me of the South Africa pasta from a few episodes ago
I love Beryl's story about the Doritos at school dances, I grew up totally the same! I never had crisps at home and so any situation I was in where I could get my hands on some crisps I went a bit feral!
I am excited to eat all of these. Well maybe a little nervous about the sardine sambal sandwich, but hey I want to learn to like sardines so that seems like a promising direction
I love seeing food from around the world and your channel's really great because it shows the food that everyday people make. It's very authentic and shows a lot of insight to the cultures.
If you choose to do bananas, you should do Manglorean Buns. Imagine a banana flavored frybread. And plot twist, it's eaten with savory chutneys or Sambar (lentil stew).
18:59 The baguette you used is way too big 😂 At least in my family we use the really skinny baguettes. The tuna sandwich was my go to sandwich for beach days! In Morocco, you'll often see it made with gouda cheese and drank with atay
I like a horizontal cut because the top crust of bread ends up on both halves not just one (especially if I'm sharing the sandwich). I'm also very picky about making sure the contents of the filling go from edge to edge. I'm not a fan of a 'fat' middle and nothing but bread on the corners. Yeah... picky old woman. Love Beryl!
Malaysian here and happy to see roti sardin make an appearance! Just here to say that it does NOT need to be that complicated, it IS a lazy sandwich for me -- most Malaysians I know, including myself, make it with just sautéed shallots + chopped bird's eye chillies (or your choice of red chillies) + sardine from the can + the tomato sauce it comes in. You really don't need tamarind juice, star anise etc etc and I promise you it's still going to taste amazing!!
Hi Beryl. Crusty baguette are delicious but often too hard to chew when used for a sandwich. I look for Italian bread that is crisp on the outside and fluffy on the inside. You can also take a very chewy loaf and cut it into vertical oblongs and top it with the sandwich ingredients and eat it open faced. 😊
One other sandwich from India that is nostalgic is the rock sugar sandwich. It has the filling of the cream formed on milk combined with rock sugar . It is also a cold sandwich.
My dad never allowed us to have junk food either, so I completely feel you on being the weird kid stuffing your face with chips. When I first left home at 18 I became a really unhealthy eater for a while then when I had my own kids I had to learn how to balance healthy eating habits with treats so they wouldn't grow up not know how to balance healthy foods with treats. I didn't want them to turn out like me at 19 eating an entire box of twinkies with their morning coffee because they'd never had them before.
Dutch here. We also eat the German dish and we always eat 'open sandwich' (boterham) open and home and with an extra slice on the go. This dish however is eaten with a knife and fork. For me: - open sandwich: 'boterham' or slice of bread - sandwich: 2 slices of bread with filling - toast: toasted slice of bread - toasty: toasted 2 slices of bread with filling
That move with the dorito cracked me up! Chips on a tuna sandwich is a classic for a reason. I also love the little snap shot of middle school Beryl. 😊
Depends on the sandwich. If it's a filling that wants to fall out (like egg tomato mayo), then horizontal for stability. If there'll be a textural difference between bites if cut diagonally (like grilled sandwiches), then diagonal for variety.
Start collecting your favorite Emojis by downloading Disney Emoji Blitz on your mobile device or tablet -> jamcity.me/Beryl #ad
The mother-son duo were the cutest! 💖
On the random side note finally happy to see light skin Colombians so I sent this video over to my mom who is from Colombia and it's been so long since we seen folks with our similar skin complexion. Nothing wrong with the others obviously but seems like folks almost forgot Colombia has four races of people the mezos(the brown skins who are indigenous with some European DNA), the Blanco's(those of European ancestry such like folks like my mom's family who come from that racial class) and the blacks which I completely forgot what it is Colombians call them they have a name just forgot & of course their are the indigenous(enough said their the obviously the original native people of Colombia)💖🇨🇴🤗
I love watching the mother son duo reminds me of my mom & I eventhough I was born here she raised me to behave more Colombian like if that makes sense and has raised me on the food she was raised on plusa little extra bonus also obviously raised on the food that my Mexican American/Native American father was raised on so I have a interesting upbringing to say the say the least...
Seriously the cutest! 🥰
@@mercedesvelasquez8781 I knew there were several groups of people there. I’ve never considered who is shown in marketing. Representation matters!
I came to these comments to write the exact same thing! They were adorable!
One big takeaway from Beryl’s videos is how many shared patterns there are between cultures. Cheese and preserves can be guava and queso, or chutney and cheddar.
I bet canned cranberry sauce and cheese would make a good sandwich too.
And they are all AWESOME
Or Brie and fig jam.
Mr favorite cheese and preserve combo of all time is a classic from Spain, membrillo(quince paste) and manchego. SO good. Add some serrano ham or iberico if you're feeling super fancy and you're in for a hell of a treat
@@rubynelson1164: Can confirm - it’s really, really good!
In my opinion Diagonal cut is for grilled/toasted and heavy sanwiches and horizontal cut is for light and not toasted sandwiches..that's the way i have always done it
Diagonal cut for all sandwiches. Unless the bread is a weird shape.
Growing up we used to call it cut the funny way. Don’t even know why. Nobody laughed
@Ravi SAME!! 🎉
Horizontal cuts are prevalent in more Indian versions of "Finger Sandwich" aka a Club Sandwich and also bread pakoda.
Chef John always says people like pointy food.
I'm currently pregnant and all I'm craving is sandwiches so this video could not have come in a more perfect time
Cuban sandwich... or peanut butter and dill pickle on toast
@@Batmandabomb a Cuban sounds great!
I craved sandwiches w my first child!
Congrats! I loved thin apple slices on rasin toast with a spoon of peanut butter
@@ShellyS2060 thanks! That sounds great!
That tuna sandwich was so different now I REALLY want to see a whole episode just on canned tuna.
Why do I always tear up watching Beryl's videos? There's just something about watching people share their beloved memories and family recipes that is so universally relatable. It's just heartwarming.
Me too! I once cried watching the instant ramen video😅
In Germany itself we would not classify Strammer Max as a “sandwich”. An open-faced sandwich is called “belegtes Brot”, “Butterbrot”, or often just “Brot”. This is the classical way of eating bread in Germany. So when we say “sandwich”, it’s specifically to indicate that it’s *not* open-faced.
I'm from germany too and as far as I know, we don't have anything like a traditional sandwich in our culture 🤔
I live in Bavaria and never even knew it was called “Strammer Max” 😅 I always thought of belegtes Brot as just any piece of bread with any topping you want. And I’ve DEFINITELY never seen that in a restaurant 😅😅
@@calihhan4706 Sandwich is quite a general term. Even hamburgers are a subset of sandwiches. Given this the common German "Mettbrötchen" or a "Leberkäsbrötchen" could be referred to as sandwiches.
Beryl even did a Mettbrötchen in one episode 😂
is it like a Smort Bord?
Pablo was such a cutie and has a wonderful personality. I love all the folks that share their stories and recipies.
In Brazil we also eat guava paste (we call it goiabada) with white fresh cheese ❤. This combo is known by brazilians as "Romeu e Julieta" (Romeo and Juliet). I thought it was an exclusively brazilian thing. Good to know it is also popular among our fellow south american neighbors. I remember my mom doing this exact same sandwich for me when I was a kid😊
it goes really well with croissants too, I love it!
I've had it in those tapioca crepes and it's delicious.
I tried goiabada for the first time a couple of weeks ago and it was so delicious!
Have you tried romeo and julieta sushi? The perfect desert after a sushi dinner
Interesting! I Colombia we call them Casados, which means Married haha, basically in Latin America we thing those two are meant for each other.
Hi Beryl, we use to eat "Strammer Max" with knife and fork, because the running eggyolk on the unmanagable ham will always end up in a mess 😂
Exactly!
Lol yes we use a knife and fork for most open faced sandwiches some are grilled some cold on hearty farmers bread.
In Brazil, Queso Fresco and Guava Paste is called Romeo e julia !😁
Eu conheço como romeu e julieta
I don't think we have a name for it in Costa Rica but we love the combo as well!
Romeo and Juliet :)
What a cute name!
Oh! I love that! I can't wait to try it, especially knowing that name!
I prefer the diagonal sandwich style, just like you Beryl. The Indian chutney-butter sandwich is EXACTLY what we have on a weekend breakfast (Saturday or Sunday). But we add tomato, onion, beetroot, cucumber and potato (optional). Finely ground mint (Pudina) with corriander leaves makes it better. Best had with a cuppa coffee. :)
Same
That sounds delicious! I'm going to make that
In Germany Toast is a type of bread, the square white kind, and it's called toast even when it is not toasted.
As for sandwiches, every topped slice of bread is a sandwich or Butterbrot, Knifte and many more names. At home we usually eat the open faced sandwiches, but two slices is better for on the go like school and work lunches. At least that's how I know from my home here in the Ruhrgebiet 😅
I love guava and cheese pastries...I can only imagine how good the guava and grilled cheese sandwich would be!
I've never thought to toast mine. I've been missing out!
I hope someday you will do a show/series on condiments. I LOVE condiments. They are a great way to vary simple meals. I'd love to expand my horizons and learn about new condiments.
I kinda love this idea like a 10 countries 10 condiments type of them and what the person likes to eat them with the most?
@@BerylShereshewsky That sounds like a great one. There are so many great condiments (and they are not all kewpie mayo :) )
Could also do one about chutneys/relishes. Same idea.
Great idea
I love the editing decision to have the transition from "I like this sandwich but I had to sauté things" to "Spread chutney and butter on slices of white bread" 10/10
It's always a great day when a Beryl video drops.
I totally agree! Beryl is so interesting….I love that she tries all the cuisines!
Agreed!! Always makes my day better!!
I love this community and that a mom was able to submit with her kid and they both think Beryl is cool. Because, Beryl….you are.
I... had actually completely forgotten about green chutney sandwiches because it's been so many years since I've had one. My mom used to make them for my packed lunch when I was little. Thank you so much Beryl and Sweedel for reminding me of this food from my childhood- I can't wait to try making it for myself now! Much love xx
I just had a MLT (mozzarella, lettuce, and tomato-- not to be confused with a mutton lettuce and tomato, I'm no Miracle Max!) for dinner and it was delicious. I make it with big slices of tomato with salt and pepper, romaine lettuce for a nice crunch, and lots of fresh mozzarella. A little bit of Kewpie on a nice nutty whole grain bread and it's one hearty, fresh, satisfying sandwich.
We need a summer drinks episode! Something to quench us when the thermometer starts to rise!
Good Idea!
Love this!
Absolutely!
So, so happy to see my fellow Malaysian show the world our Roti Sardin 🥪 ❤
So happy seeing sardine sambal sandwich. Not only savoury, spicy taste is delicious, it is also one of menu I always found when we have potluck😊
I love it when you find a dish that's this good, you're reactions are so sweet. I also love that when you have one you don't really care for, you are SO respectful when you explain why. Much love...
My fav sandwich growing up was Brie, avocado, and pesto. Clearly I was a kid raised in Los Angeles…
It's made it at least as far north as Eugene (yum!) but I can't speak for Washington State.
One reason we love Swedish sandwiches (Smörgås) is because they are one slice of whole-grain rye bread rågbröd) topped with things like marinated cucumber, dill, salmon, cheese, radishes, hardboiled eggs. They are amongst the healthiest and freshest tasting sandwiches too.
There definitely should be a sandwich series. Also, might be interesting to do a sandwich party, but like don't tell anyone whats in it (except for those with an allergy)
The Malaysian sardine sandwich has a lot of variations, I definitely do a lazier version but extra spicy
My family “canoes” out the French baguette and use the white fluff to dry and make breadcrumbs for another dish.
I just love that you can try any combination you feel like eating in a toasted sandwich and it will probably taste good. Savoury or sweet.
Here in Goa, India, We do have our own version of the Guava paste..it's called "Gauva Cheese" it's made using Guavas, Lemon juice, Water, Salt and Sugar...It's sweet, tangy and salty. I love it, makes me feel very nostalgic having it. Very heartwarming to realise that so many different cultures share so much in common with each other.
12:20 true that! Beryl...
Not everyone in youtube... bothers with this little detail... m glad u said it
I loved Alex and Pablo’s video. They seem like really kind people💗💗
Thanks!
Hey Beryl, another brilliant content from you💛 I'm from Singapore and I relate TOO MUCH with Roti Sardin. It spells out my childhood and I still make it now when I feel like snacking. It appears during Ramadan too as its a quick pick me when I break the fast. My roti sardin is a bit extra: after assembling it, I would roll it up into a roll and dip it into beaten eggs, and fry them till golden brown! Keep serving us more wholesome, educational and beautiful videos 💪
My upbringing was the same - no junk food in the house. I remember being at parties and the bowl of chips and sour cream and onion dip would come out and I'd think, "wow this must be a very special occasion" 😂
So glad the international sandwiches are back. As a bland Brit, I have learned to love so many new tastes through this channel. Thank you.
I actually found the guava paste a couple of weeks ago in a local Tesco, loved it!
@@charliebrown1184 Thanks for replying. I'll keep my eyes peeled Charlie, would really like to try it.
@zp1209 It's sweet but not overly so, and the texture of the one I had is much thicker than jam, you can cut it into slices
We normally slather the butter on both slices and then spread the green chutney on top. It makes it easier to spread the chutney evenly.
That story about how you didn't care about anything but the chips at the dance parties was hilarious! 😂 You're so cute! 🧡 Thanks for sharing.
For the roti sambal, a lot of us eat the sardin sambal with plain white rice too (and a fried egg). You can top it off with a bit of lime juice, cut up chilli, coriander leaves and soy sauce.
Horizontal for cold sandos, diagonal for toasted or grilled. My favorite is peanut butter, bacon and tomato. Toasted whole wheat bread slathered with creamy peanut butter ( on both slices ) a very thick slice of tomato, ideally of a diameter similar to your bread, and three or four slices of crisp bacon. Delicious!
20:37 I absolutely, 100 % snorted with laughter! Excellent video as always, and the added laugh was the bonus I needed today!
A great modification to the chutney sandwich is putting green chutney on one side and everyone’s fav Maggi Hot & Sweet on the other side. Also add bhujiya or sev (the Indian snack) in between for some added crunch. It’s such a win! You’re welcome! 😅😇
LOL, I beg to differ. There is nothing satisfying about a horizontal cut sandwich. Team Diagonal for the win! The cheese/guava sandwich looks yummy!
Beryl can we just talk about how perfect your egg was on the German sandwich lol it doesn’t even look real it was so pretty 😂
As a German I should specify: What she meant with rye-Bread was (whole weat) sorough-dough rye-bread. This rye bread looks more like toast. German ryebread (most of the time it would be a version called Bauernbrot) is dark, has a hard crust and a slightly sourough, brown, soft inside. Beryl should change the bread to more of an "artisinal Bread". That bread is the more common and traditional bread in Germany.
I actually tried guava paste for the first time a couple of weeks ago! I had never even seen it before and there it was in the Brazilian food section in a local supermarket. (We don't get a ton of international food options where I live so I try to always check out anything new!) It was absolutely delicious, highly recommend it on it's own or with cheese, and it would make a great addition to any charcuterie selection!
Mothers & Sons ❤❤❤ and a sandwich we’ll be trying asap!
I love the guava and cheese pastry from Porto's. That guava/cheese grilled cheese is something awesome that I can make from home. Thanks for sharing!
Beryl, I can relate about the no junk food household. Who else grew up in an "ingredient only" household? I love the debates about it on Tik Tok. I guess the plus size of growing up in one are having sweet memories like Alex and Pablo have of their sandwich. But still, I too would have loved a Dorito every now and then.
That was my family too. I'm so glad, because it meant I got to see how everything was made from scratch, and all of us, regardless of gender, can cook. Also, I noticed that I gained weight when I started bringing in processed food, and the weight dropped back off when I didn't buy it, even though I sill baked desserts.
I'm a creature of chaos with sandwich cuts, since I'll go diagonal, horizontal, or even in quarters just depending on what I feel will bring me the most joy in that moment. I also tend to feel a sandwich needs to contain or be accompanied by a pickle 😹
Creatures of chaos unite! 😂 😺
Delightful, delicious episode -- you are so much fun to spend time with! -- but my sweet surprise this time was seeing some of your graphic novel collection: Burns, Clowes, Cooke! What brilliant and terrific tastes, just like what we find on this awesome show.
I'm from Colombia and I didn't know that the Guava and cheese sandwich existed. We usually eat them by themselves. The story made me tear up. So beautiful. Thank you. I'll definitely try this recipe.
AHH sandwiches recipes are always the best....mostly simple for the most part and always satisfying and filling!!! Would love to see more sandwich recipes in the future!
couldnt be better timing as I sat down at my local cafe with my mate drink and an american ham & swiss on rye. Ive noticed in the USA, sandwhiches are pretty similar all across but the bread can be a huge difference. sourdough, marbled rye, pumpernickel, challah, baguette, sesame, tortillas, lavash, white sandwhich, I can go on...we love our breads.
Cheese and guava paste (known as goiabada here) in Brazil is known as “Romeo and Juliette”… One of my favorite combinations ever! Every time I have fresh seda bread (iykyk) and Prato cheese (again, iykyk) and Goiabada in the house, I make a sandwich, but without grilling it… I like the soft texture… and if I have Passion fruit juice, which I always make, that’s the perfect side to it, for me!
the Colombian one is the famous Romeo and Juliet here in Brazil, it was even my breakfast this week. Also, we have a sardine sandwich, but instead of tomato sauce we use mayonnaise, we usually call it a natural sandwich
As a Colombian living abroad, I was smiling the whole time seeing the bocadillo and cheese sandwich, remembering when my mom used to do it for me and my friends for an afternoon snack 😊. I really like your content, thank you for sharing little bits of culture and art from around the world in such a nice way.
Using these sandwiches as ideas for afternoon tea!
You know Beryl likes something when she can’t stop eating while speaking about it 👌❤️
The Indian green Chutney sandwich can be oomphed up by adding cheese, or sliced hard boiled eggs or slices of cucumber..... all 3 variations are common & yummy ! Another variation is to slather the chutney on a roti or tortilla & wrap a hotdog in it.... not a sandwich but really yummy 😋
Nah that’s disgusting, it’s good because its simple
How precious are little Pablo and his mama?! 🤗
You're supposed to eat the german one, "Strammer Max", with a fork and a knife if there's a running egg involved. 😅
That's what I thought. Real German rye bread would have helped if you wanna eat it using your hands. It's more solid and can shoulder the many toppings. You can get it in NYC.
OMG! I went to a Colombian restaurant and tried the queso fresco and guava paste sandwich. I wasn’t expecting that flavor combo at all but it’s DELICIOUS.
Also - try lulo with milk if you ever get the chance. It’s heaven. It’s Colombian but I believe other South American countries drink it as well 😋
The guava paste sandwich really stuck in my mind when I first watched this episode and I really wanted to try it, but living in Ireland there's not much food from South and Latin America. When I recently travelled to the Canary Islands on holiday I discovered they have a lot of foods from Venezuela and Colombia so I found some in the supermarket! I brought some back home with me and it's delicious - I would warn others to give it some time before you bite into the hot sandwich because the guava paste is DEADLY when hot
In Brazil we call guava paste + cheese "Romeo and Juliet" and thats a very popular pizza combination.
The first sandwich reminds me of guava and cheese tequeños!! Sounds absolutely delicious!!
I feel we’re going to need several more sandwich videos! (Pretty please, Beryl!) 🤤
I have many favourites. Sandwiches made with cold leftovers from roast dinners, are ones I always look forward to.
I love lamb, chicken, or turkey with sage & onion stuffing with a little bit of mint sauce spread over the one base & mayonnaise on the other. A lot of people put cranberry sauce on their leftover roast sandwiches, but I don’t personally like the stuff.
Pheasant goes a bit more hard & chewy, which is a shame, so still looking for ways to make it a nice texture (any ideas anyone?).
I made the mistake of using leftover goose the once (not that you get a lot of meat off them things) but that was awful & so greasy when cold.
For hot sandwiches, Pulled bbq pork obviously goes well with anything, so definitely good on a sandwich with whatever toppings you feel like.
Hog roast with sage & onion stuffing, apple sauce, & gravy is a must have.
Venison or duck with wild garlic is lovely too.
The sandwich I have most often if I’m not in a grab & go mood, is a mixture of egg mayonnaise (made with mayonnaise & a little bit of salad cream) with jalapeños, cucumbers, black pepper, sweetcorn, chopped sun-dried tomatoes, & spinach, with pesto spread on one side & sweet chilli sauce on the other. It’s so hard to squeeze it all in & slops out everywhere, but I love it! I concocted it when I worked on a deli bar & wanted to know what worked.
I always spread margarine or butter on my sandwiches before adding any other spreads, sauces, or toppings. It’d feel very odd not to!
I think most people I know in England (who eat meat), agree that sandwiches with sausage/bacon/sausage & bacon are amazing (most people have tomato ketchup on them, but I put sweet chilli on instead). So many people grew up with them. You used to have to make them yourself or get them from the market, but the supermarkets sell less messy all-day-breakfast sandwiches now… I’ve had good & bad ones from the supermarkets. I prefer home made, especially if I’m using sausages that already have sweet chilli in them, or game sausages.
As a kid, my Mom used to make a sandwich for me out of apple slices with sugar sprinkled on. Not a terrible sandwich but more sentimental than anything.
Here’s something that will definitely divide people, but again, it’s sentimental rather than gastronomy - try it once, & move on: Cheddar cheese with strawberry jam. I thought it was a working class Midlander thing, but now I don’t know where it comes from. I know other families in the Midlands that had them as kids too, but others in the same region are baffled when they hear about them! My (almost) 20 year old son still loves them. My husband (who didn’t grow up with them) thinks they taste really odd.
Update: I’ve just been told about a weird concoction that’s being eaten in South Korea that seems to be popular, called Inkigayo (or K-Pop Idol sandwich). It consists of layers of sliced white bread with fillings of potato & egg mayonnaise, cabbage & crab mayonnaise, & strawberry jam! Maybe I can convince my husband that jam & cheese isn’t the strangest combination after all!
I love how your eyes just light up and blink slow when you're enjoying a food. ☺
OM GODDESS!
I can’t wait!
Sandwiches!
My fave food!
Thanks, Beryl!
I left an episode idea in your portal without reconstructing village dishes in western kitchens. I have re recently reconstructed a Ghana village recipe from outside-kitchen directions from my family in Village Ghana (7 hours into the bush) and would love to share the recipe and videos but I don’t know where to send them!
Whether a sandwich is cut horizontally or vertically depends entirely on the sandwich itself. As does the removal of the crust. But I find it funny that with a sandwich bread you remove the crust and with a crusty bread you remove the middle. 😂
‘A hotdog is a sandwich’ is a whole gmm podcast series, but indeed an interesting topic ☺️
The sardine sambal toastie reminded me of the South Africa pasta from a few episodes ago
Was looking for this podcast recommendation!
2 minutes into the video and I am so fascinated about how you grill sandwiches in an Always pan!
I love Beryl's story about the Doritos at school dances, I grew up totally the same! I never had crisps at home and so any situation I was in where I could get my hands on some crisps I went a bit feral!
I am excited to eat all of these. Well maybe a little nervous about the sardine sambal sandwich, but hey I want to learn to like sardines so that seems like a promising direction
These sandwiches all look great. Keep up the good work as always.
I love seeing food from around the world and your channel's really great because it shows the food that everyday people make. It's very authentic and shows a lot of insight to the cultures.
If you choose to do bananas, you should do Manglorean Buns. Imagine a banana flavored frybread. And plot twist, it's eaten with savory chutneys or Sambar (lentil stew).
Beryl, have you done a video on people's go to meals when it's too hot to think straight, let alone cook?
Haha I have done summer meals
18:59 The baguette you used is way too big 😂 At least in my family we use the really skinny baguettes. The tuna sandwich was my go to sandwich for beach days! In Morocco, you'll often see it made with gouda cheese and drank with atay
I like a horizontal cut because the top crust of bread ends up on both halves not just one (especially if I'm sharing the sandwich). I'm also very picky about making sure the contents of the filling go from edge to edge. I'm not a fan of a 'fat' middle and nothing but bread on the corners. Yeah... picky old woman. Love Beryl!
You mean vertical?
With you on the ingredient distribution. Evenly or gtfo. I blame it on my autism, although I am also a picky old creature.
11:55 I love this with cucumber. I always had fresh chutney but I want to try premade next time.
Diagonal is for the sandwiches with the stuffing that doesn't fall off. If the toppings fall of, it's the regular cut sandwich.
I’m thinking of doing a “Summer with Beryl” making alll the yummy I don’t usually have time for. Might even try the sardines! Will love the guava.
And I love guava and cream cheese on bagels or crackers.
Malaysian here and happy to see roti sardin make an appearance! Just here to say that it does NOT need to be that complicated, it IS a lazy sandwich for me -- most Malaysians I know, including myself, make it with just sautéed shallots + chopped bird's eye chillies (or your choice of red chillies) + sardine from the can + the tomato sauce it comes in. You really don't need tamarind juice, star anise etc etc and I promise you it's still going to taste amazing!!
Thanks for saying this!! I think I mentioned it in the recipe itself but somehow I forgot to say it in the video too, my bad! 😬
Hi Beryl. Crusty baguette are delicious but often too hard to chew when used for a sandwich. I look for Italian bread that is crisp on the outside and fluffy on the inside. You can also take a very chewy loaf and cut it into vertical oblongs and top it with the sandwich ingredients and eat it open faced. 😊
Just love your videos Beryl. They helped me get through COVID and I still look forward to them even as we go back to “normal” ❤
Okay.. but the green chutney and butter sandwich with a runny fried egg sounds like perfection!
Yum! ❤I’ll never tire of sandwich episodes! 😉
Guava and cheese grilled cheese sounds right up my alley. Can’t wait to try it.
One other sandwich from India that is nostalgic is the rock sugar sandwich. It has the filling of the cream formed on milk combined with rock sugar . It is also a cold sandwich.
My dad never allowed us to have junk food either, so I completely feel you on being the weird kid stuffing your face with chips. When I first left home at 18 I became a really unhealthy eater for a while then when I had my own kids I had to learn how to balance healthy eating habits with treats so they wouldn't grow up not know how to balance healthy foods with treats. I didn't want them to turn out like me at 19 eating an entire box of twinkies with their morning coffee because they'd never had them before.
The guava and cheese is a thing in Trinidad as well!
Any snacks with milo fills you with warmth and happiness Definitely nostalgic ❤ Love this video! -from Malaysia ❤
Dutch here. We also eat the German dish and we always eat 'open sandwich' (boterham) open and home and with an extra slice on the go. This dish however is eaten with a knife and fork. For me:
- open sandwich: 'boterham' or slice of bread
- sandwich: 2 slices of bread with filling
- toast: toasted slice of bread
- toasty: toasted 2 slices of bread with filling
That move with the dorito cracked me up! Chips on a tuna sandwich is a classic for a reason. I also love the little snap shot of middle school Beryl. 😊
I love your story about doritos 😂 that was definitely me at parties too. Beeline to the snack table 😅
Depends on the sandwich. If it's a filling that wants to fall out (like egg tomato mayo), then horizontal for stability. If there'll be a textural difference between bites if cut diagonally (like grilled sandwiches), then diagonal for variety.
summer and sandwiches go together, so these are gonna come in handy! they all look SO GOOD