Sandwich Tribunal

In July, the Tribunal will cover the Funeral sandwiches of the Southern US, Trini Geera pork and hops bread, and some unfortunately-named sandwiches from the Midwest that we've chosen to call Gizmos

"It's a satisfying sandwich, no one flavor standing out particularly, the familiar combination of eggs and cheese given bulk by the frites and bread, their fats keeping the whole from becoming too much of a stodgy exercise in chewing." Algerian Frite Omelette

"Like souvlaki, pungent, sour, salty flavors penetrating but not overpowering the meat, with tzatziki and tomato, onion and feta, typically Mediterranean flavors in a form factor more suited to the life of the Great Plains." Fragile Like a Rock? Saskatchewan's Sandwich

"The filling does turn out to be a little one-note, a pie-shaped puck tasting of beef and onion and not much else. The sweet/sour of the ketchup does act as a foil for the brick of beef and onion--but it's not enough." North Dakota's Fleischkuekle

In June the Tribunal will be trying the Fleischkuekle of North Dakota, Saskatchewan's Frajolaki, and the Frite Omelette of Algeria

"Some flavors stay with you from childhood in a primal way, a way that hits you at a level below conscious enjoyment, connecting directly with core memories. This is the ur-egg salad in my personal cosmogony." The Devil in the Details: Egg Salad

"Shades of beige be damned when this Yorkshire fishcake is basically a fish-and-chips meal in a single portable package." Is it Cake? Fishcakes on Bread Cakes

"The zippy, garlicky, salty maionese verde livens the whole, emphasizing each individual flavor in a way that seems unlikely, making the sausage smokier, the beef beefier" Entrevero No Pão: Chaos in Bread

May List Sandwiches and April Wrapup

"Ballpark foods aren't about elegance. They're an extravagant little indulgence you allow yourself during a day out at the park." Dodging the Dodger Dog

"A pile of fingerthick chunks of sweet crab meat barely held together by eggs, crumbs, and hope dressed by the zesty remoulade with its bright lemon and caper, its pungent Dijon mustard, its savory Old Bay and Worcestershire." Crab Cake Sandwiches

"These Sabrett dogs are good, snappy and salty, garlicky and a bit smokey, and the combination of the hot brown mustard with the onion sauce and sauerkraut leaves no flavor notes untouched, sweet and sour, pungent, savory and spicy." Dirty Water Hot Dogs

In April, the Tribunal will be trying crab cake sandwiches, the dirty water hot dog, the Dodger dog, and zero practical jokes.

"The clams themselves were terrific, crisp and hot, the breading well-seasoned but the flavor of the bellies dominating, briny and sweet with a bit of a metallic liver-y flavor. I liked them best with a simple squeeze of lemon." Clam Like A Bomb

When he tried the coney in 2013, Bourdain said this: "It seems like a simple thing: hot dog, chili, raw onion, mustard, steamed bun. But the delicate interplay between these ingredients, when done right, is symphonic." New York In Michigan: the Coney Dog

"If nothing else, the colors of this sandwich are spectacular, the deep browns and oranges of the beans and pork of course but especially the dark flecked sandstone of the salsa against the brilliant green and pink of the avocado and onions" Once Upon a Time in Yucatán: Cochinita Pibil

In March, the Tribunal will be trying the Clam Roll of New England, Yucatecan Cochinita Pibil, and the Coney Dogs of Detroit.