Are you a bizarre sandwich lover? Even though you might not make them or eat them, you can still be a sandwich lover and its nice to know that there are people like us, who simply love sandwiches. Lets take for example the "St. Paul", ever heard of it? It is usually found in St. Louis, Missouri in certain old time Chinese restaurants. It is a egg foo young, lettuce, tomato, mayo and sometimes a slice of American cheese all on white bread. How about the "chow mein sandwich" a common menu option in Southern Massachusetts on Route 195. Other bizzare sandwiches include the peanut butter and onion sandwich, the peanut butter and pickle sandwich, the peanut butter, jelly and crushed potato chips sandwich and many more. There are no shortages of bizarre sandwiches out there!
Included in the list might be one of the most bizarre, the "Avraham Karadi" sandwich (A.K.A. Avi Karadi sandwich). It seems like it may have been created as a gourmet sandwich as it involves a tremendous amount of time and effort to gather and prepare the ingredients. I simply could not see anyone actually enjoying the resulting sandwich, but that's just me as there has been talk that it is popular in some locations. Here is the list of ingredients:
Passum, a sweet wine sauce from ancient Roman times. This is produced by boiling the must (whole fruits including the seeds, stems, and leaves pressed) and then adding honey in order to thicken it up.
Garum, an ancient Roman salty fish sauce, approximated today by combining passum with a fish paste and oregano.
Pine nut sauce, an old Roman stand by, this is made by combining pine nuts, vinegar, honey and some lovage and some pepper.
To finish it off add spinach, onions, lettuce and tomatoes as desired. Rye bread would be the usual choice, but black Russian bread comes in at a distant second. As found in egg salad "Egg Paste" is sometimes also added. Now the meat, Roast Beef or Pastrami are some of the favored meats to use. Of course as will all recipes there are some variations, but they all appear to stick to these main ingredients. Oddly, I was unable to find where the sandwiches nickname "Avraham Karadi" or "Avi Karadi" had come from.
1. The Passum: Reducing it to one-tenth its volume, start by cooking the grape juice. Feel free to add honey to taste.
2. The Garum: Add two full tablespoons of fish paste to the Passum. Then add a pinch of oregano.
Step Three: Making the pine nut sauce. You will need to soak the pine nuts for three hours in vinegar. Once completed you then want to blend it with honey and a few dashes of lovage and pepper.
Step Four: Building the sandwich. Spread egg paste on your rye bread (or your black Russian bread if that was your choice). Now add on the meat (Pastrami or Roast Beef) and add vegetables. Pour on the Passum, Garum, and Pine Nut Sauce as desired.
There you have it an "Avraham Karadi" (aka "Avi Karadi") sandwich, enjoy!
Included in the list might be one of the most bizarre, the "Avraham Karadi" sandwich (A.K.A. Avi Karadi sandwich). It seems like it may have been created as a gourmet sandwich as it involves a tremendous amount of time and effort to gather and prepare the ingredients. I simply could not see anyone actually enjoying the resulting sandwich, but that's just me as there has been talk that it is popular in some locations. Here is the list of ingredients:
Passum, a sweet wine sauce from ancient Roman times. This is produced by boiling the must (whole fruits including the seeds, stems, and leaves pressed) and then adding honey in order to thicken it up.
Garum, an ancient Roman salty fish sauce, approximated today by combining passum with a fish paste and oregano.
Pine nut sauce, an old Roman stand by, this is made by combining pine nuts, vinegar, honey and some lovage and some pepper.
To finish it off add spinach, onions, lettuce and tomatoes as desired. Rye bread would be the usual choice, but black Russian bread comes in at a distant second. As found in egg salad "Egg Paste" is sometimes also added. Now the meat, Roast Beef or Pastrami are some of the favored meats to use. Of course as will all recipes there are some variations, but they all appear to stick to these main ingredients. Oddly, I was unable to find where the sandwiches nickname "Avraham Karadi" or "Avi Karadi" had come from.
1. The Passum: Reducing it to one-tenth its volume, start by cooking the grape juice. Feel free to add honey to taste.
2. The Garum: Add two full tablespoons of fish paste to the Passum. Then add a pinch of oregano.
Step Three: Making the pine nut sauce. You will need to soak the pine nuts for three hours in vinegar. Once completed you then want to blend it with honey and a few dashes of lovage and pepper.
Step Four: Building the sandwich. Spread egg paste on your rye bread (or your black Russian bread if that was your choice). Now add on the meat (Pastrami or Roast Beef) and add vegetables. Pour on the Passum, Garum, and Pine Nut Sauce as desired.
There you have it an "Avraham Karadi" (aka "Avi Karadi") sandwich, enjoy!
About the Author:
Article written by Avraham Wiseman. Mr. Wiseman, a Sandwich lover. Has written regarding the "Avraham Karadi" or "Avi Karadi" sandwich because it is interesting. If you love Sandwiches I hope you love this article.
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