Onigirazu - Avocado (アボカドおにぎらず)
Onigirazu with avocado; modern healthy variation.
Pocket Sandwiches
Step into the exciting realm of Pocket Sandwiches in our dedicated category! Journey through the world of these compact, on-the-go delights, from the iconic Hot Pockets to the traditional Cornish Pasty. Uncover the magic behind a well-stuffed pocket sandwich and the endless possibilities it offers. Whether you prefer a crispy crust or a fluffy bread exterior, there's a pocket sandwich for everyone.
Trapizzino
Triangular pocket of pizza bianca (white pizza dough) stuffed with traditional Roman dishes; invented 2008, now iconic.
Trapizzino con Trippa alla Romana
Roman-style tripe stewed in tomato with mint and a heavy fall of pecorino, then spooned into a baked pizza-bianca pocket. The Saturday fifth-quarter dish made one-handed.
Trapizzino con Polpette al Sugo
Soft Roman meatballs in tomato sugo, spooned into a baked pizza-bianca pocket. The gateway trapizzino, where a high bread-to-meat meatball meets a sauce reduced tight enough to cling.
Trapizzino con Pollo alla Cacciatora
Hunter's-style chicken, stewed soft in tomato and white wine then pulled clean off the bone and reduced tight, packed into a baked pizza-bianca pocket: a Roman Sunday braise made walkable.
Trapizzino con Lingua in Salsa Verde
A poached beef tongue, soft to the point of buttery, turned through a loud parsley-caper-anchovy salsa verde and spooned into a pizza-bianca pocket: a Roman second course you can hold in one hand.
Trapizzino alla Picchiapò
A frugal Roman stew of broth-boiled beef rebuilt with onion and tomato, spooned into a pizza-bianca pocket: the plainest filling, and the one that leans hardest on the bread.
Trapizzino alla Parmigiana
Eggplant parmigiana rebuilt drier so it sets into a spoonable block, scooped into a baked pizza-bianca pouch. The single all-vegetable filling on the Roman trapizzino counter.
Trapizzino alla Coda alla Vaccinara
Roman butcher's oxtail braised until it slides off the bone, finished with cocoa, pine nuts, and raisins, then scooped into a pizza-bianca pocket. The fifth quarter made walkable.
Scotch Pie Sandwich
A hot Scotch pie crushed between two buttered slices of white loaf: peppery mutton in hot-water crust, pressed flat so it grips the bread. A pie and a piece in one hand.
Scotch Pie Roll
A spiced mutton Scotch pie wedged hot into a soft morning roll, the firm hot-water crust held inside the bread. Scotland's terrace food, eaten in the cold with a cup of Bovril.
Sausage Roll Sandwich
Sausage roll sandwich: a baked Greggs-style sausage roll, split lengthways, pressed between soft white bread. Two carbs doing opposite jobs, the shattered puff inside the yielding slice.
Pork Pie Sandwich
Sliced pork pie (pork in hot water crust pastry) on bread; picnic combination.
Pie Sandwich
Meat and potato pie in bread; Northern tradition.
Pie Barm
Meat pie inside a barm cake; famous Wigan combination, carb-on-carb-on-carb.
Pasty Bap
Cornish pasty in a bap; rarely done, but exists.
Pastie Bap
Northern Irish pastie (minced meat and potato in batter, fried) in a bap; chip shop specialty.
Oggie
Another name for Cornish pasty; specifically a miner's pasty.
Macaroni Pie Sandwich
Macaroni pie (macaroni cheese in pastry) in bread; Glasgow carb overload.
Hog's Pudding Sandwich
Sliced and fried into a soft bap, hog's pudding is the West Country's portable breakfast: a peppery Cornish and Devon pork-and-oatmeal sausage, spicier than white pudding, rarely seen east of Exeter.
Cornish Pasty
Not a sandwich but a filled pastry; beef, potato, swede, onion in crimped pastry; iconic handheld meal.
Bridie Roll
Forfar bridie (meat pastry) in bread roll.
Bedfordshire Clanger
Suet pastry with savory filling one end, sweet the other; complete meal in one.
West Virginia Pepperoni Roll
Pepperoni baked inside a yeast bread roll, grease melting into the dough; invented 1927 by Giuseppe Argiro for coal miners needing portab...