Bocadillo: Spain’s Crusty-Loaf Sandwich, Its Name and Its Regional Forms
The bocadillo is a split crusty loaf with one or two fillings. Sources on its name, Madrid's squid version, pan con tomate, regional types and tapas.
Provolone Cheese: How It Is Made, Dolce vs Piccante and How It Melts
Provolone is a pasta filata cheese. Sources compare Valpadana DOP with American-made, dolce with piccante, and its place in cheesesteaks and Italian subs.
Gruyère Cheese: Swiss AOP Rules, French IGP, Ageing and How It Melts
Gruyère is two protected cheeses: Swiss AOP and French IGP. Sources on origin, ageing classes, the 2023 US ruling and how it melts in croque monsieur.
Cheddar Cheese History: From Cheddar, Somerset to the Grilled Cheese Pan
Cheddar is named for a Somerset village, but sources split on its dates. How cheddaring, the PDO, American factories and annatto shaped the cheese.
Grilled Cheese on a Griddle: Flat-Top vs Skillet, Surface Temperature and Pressing
How a griddle differs from a skillet for grilled cheese: surface temperatures, butter or mayo, pressing and heat control from test kitchens and makers.
Butter vs Mayo on Grilled Cheese: Smoke Points, Browning and What the Tests Found
Butter and mayonnaise brown grilled cheese differently. Smoke points, milk solids, egg protein and the results of kitchen tests, with other fats compared.
Grilled Cheese in the Air Fryer: Temperatures, Times and Technique
Published air fryer grilled cheese recipes run 360-400°F for 6 to 11 minutes. Sources differ on preheating, mayo or butter, and grated or sliced cheese.
Choripán: The Argentine and Uruguayan Chorizo Sandwich, Its Name and Disputed Origins
Choripán is grilled chorizo in bread. The gaucho origin story is unproven, and chimichurri's name is disputed. Sources on Argentine and Uruguayan styles.
Vada Pav: Mumbai’s Potato Fritter Sandwich, Its Disputed Origin and Political Life
Ashok Vaidya's Dadar stall is the usual origin of vada pav, dated 1966, but sources differ on the year and name other early sellers and Shiv...
Francesinha: Porto’s Sandwich, Its Origin Story and the Sauce
Porto's francesinha is credited to Daniel da Silva at A Regaleira, in 1952 or 1953. Sources differ on the year, the name's origin and the sauce.