Flatbreads
Step into our Flatbread Sandwiches category - your passport to a culinary journey across cultures! Explore the world of sandwiches made with versatile flatbreads, such as the pocket-friendly Pita from the Middle East or the cheesy Quesadilla from Mexico. Learn how these breads, thin but packed with flavors, make for the perfect vessels for an array of fillings. Remember: whether it's enveloping a Gyro or getting toasted with cheese, flatbreads are the unsung heroes of the sandwich universe.
Bulgogi Taco
The bulgogi taco has a real birthday: Los Angeles, 2008, the Kogi truck, where chef Roy Choi turned Mark Manguera's Korean-barbecue-in-a-taco idea into short rib seared dark in a charred tortilla.
Breakfast Taco
Texas breakfast staple; soft flour tortilla with scrambled eggs plus various fillings—bacon, chorizo, potato, cheese, beans. Huge in Aust...
Breakfast Taco de Huevo con Papa
Egg and potato breakfast taco.
Breakfast Taco de Huevo con Frijoles
Egg and bean breakfast taco.
Breakfast Taco de Huevo con Chorizo
Mexican chorizo rendered in a dry skillet, eggs scrambled straight into the fat, folded into a warm flour tortilla. A South Texas morning staple, and the filling that set off the 2016 taco war.
Breakfast Taco de Huevo con Bacon
Egg and bacon breakfast taco.
Breakfast Taco de Barbacoa
Barbacoa breakfast taco; weekend specialty.
Breakfast Crunchwrap
Crunchwrap with breakfast ingredients—eggs, bacon, cheese.
BBQ Brisket Taco
The BBQ brisket taco is an open hybrid: Central Texas post-oak smoked brisket, a cut no taqueria cooks, laid open on a warm flour tortilla and finished Mexican with onion, cilantro, salsa, and lime.
Austin Breakfast Taco
Austin's breakfast taco culture; fierce loyalty to local taquerias, flour tortillas dominate.
Torta al Testo
The Umbrian griddle bread cooked on a flat terracotta or iron disc, thick enough to split through the equator and pack with sausage, porchetta, or greens.
Torta al Testo con Stracchino
The only cold-filling reading of the Umbrian griddle round: a slack Lombard fresh cheese smeared into a warm split torta al testo, the gradient doing the work.
Torta al Testo con Salsiccia
Grilled Norcian pork sausage, often with wilted bitter greens, packed warm into a split torta al testo: the Umbrian fresh-pork answer to the porchetta round.
Torta al Testo con Prosciutto
Paper-thin Norcian prosciutto crudo draped into a warm split torta al testo, the cured leg's salt against the bread's plain wheat, sold at the counter in Norcia.
Torta al Testo con Porchetta
Umbrian fennel-roasted whole pig sliced warm into a split torta al testo: dark crackling and moist herb-deep pork inside a thick griddle round.
Torta al Testo con Erbe
Long-sautéed wild bitter greens, hard-pressed dry, tucked warm into a split Umbrian griddle round: the forager's Friday reading of the torta al testo.
Tigelle con Salumi Misti
A basket of warm split crescentine and a board of Emilian cured pork, assembled disc by disc at the table: prosciutto, mortadella, salame, each its own bite.
Tigelle con Prosciutto
Start with the disc. A crescentina is the flower-pressed round of the Modena Apennines, split warm and folded around a few slices of sweet Emilian raw ham, the hot crumb slackening its fat to silk.
Tigelle con Pesto Modenese
Pounded pork lard with garlic, rosemary and Parmigiano smeared into a hot split tigella. The Emilian <em>pesto</em> is the paste, not a basil sauce, and the disc takes nothing else.
Tigelle con Lardo
A warm Modenese disc takes a translucent sheet of Emilian lardo from waxy to silken in seconds. Plain salt, plain bread, the mechanism is the heat.
Tigelle con Cunza
A pounded paste of lardo, garlic, and rosemary smeared into a warm split Modenese disc. Not a slice of fat but a spread of it, already seasoned and ready to soften.
Sciatt in Panino
A Valtellina buckwheat fritter with a molten Casera core, folded into a plain roll: a fork-and-plate mountain antipasto made portable. The bread contains a craggy shell and a flowing centre.