The History of Sandwich Little did John Montagu, 4th Earl of Sandwich (1718-1792) know he was making history when he placed some cuts of cold beef between slices of toast because he didn’t want to get up from the chair he had been sitting in for 24 hours. In the Singapore experience, the use of bread as a convenient package for whatever ingredients you desire has become a delectable platform to showcase a unique culture.
Sandwiches are tasty, nutritious, easy to make and quick to consume. The modest sandwich can be as dressed up or as dressed down as you desire without sacrificing any of the convenience. They come in all shapes and sizes. There’s the panini, which is a pressed, toasted, Italian-style sandwich. The club sandwich, dating back as far 1899, is served on toasted bread, stacked in three layers and cut into quarters with mayo, lettuce, tomato and bacon (at a minimum). The flatbread version a sandwich is called a ‘wrap’, which has been in existence since before the 1900s. The dominant taste of any sandwich is the filling, and the sandwich can either be hot or cold. Hamburgers, falafel, open sandwiches, and even ice-cream sandwiches round out the field of different sandwich competitors.
Finding a tasty sandwich is easy in Singapore. The hard part is deciding exactly where to go to get one from among the ubiquitous eateries! When one peruses the many ‘top 10 sandwiches’ lists in Singapore, some restaurants pop up multiple times, so a random selection of some of the repeat stars should give us something to chew on as a starter.
The Park Bench Deli is a gourmet-lovers delight. Hollowed-out bread to hold the fillings is their signature sandwich design. The three-man team associated with the deli has more than a decade of culinary experience, and they incorporate local dishes into their sandwiches. One popular choice is the Kong Bak sandwich; their pork belly is braised for 24 hours in their homemade sauce until it is mouth-wateringly soft and fragrant.
Another eatery, Sarnies, goes a different direction by using hormone-free and antibiotic-free chicken in their sandwiches. With a unique spin on healthy, their beef comes from grass-fed cows, and their bacon has the distinction of being cured in-house. The restaurant is usually packed to capacity, with patrons choosing healthy sandwiches that use lean protein like fish, turkey and chicken.
The Two Men Bagel House and their signature bagels make them stand out on Singapore’s food landscape as having the best bagels in the country. Healthy options are available, like their Basil Pesto, which is a tasty mix of tomatoes, pesto and mushrooms. The bagel has been around for centuries, having been mentioned in written records from Krakow since as far back as the 14th century.
The convenient sandwich is a lunchtime favourite in Singapore. Relying on different types of bread from all over the world, the sandwiches are not just imitations of western-style meals. The flavours that are so uniquely native to Singapore bring new life to some of the non-indigenous cuisine. Paired with healthy options like whole wheat bread and fresh veggies, a sandwich in Singapore is simply delectable.
Ranted by a Guest Writer