Sandwich 2

Sitting at the centre of food culture, Sandwich is a global food platform like no other. Amazing layouts showcase the ridge where graphic design and photography meet. All based around our love for the hand held delight that is the sandy.  

Don't read while baked. 

This issue explores the complicated history of the sandwich, dives into the political iconography of Spam, and the search for Maggi sauce in Saigon. This magazine is our gift to sandwich lovers everywhere.

Sandwich issue 2 features the following fillings:

The Perfect Sandwich #2

John Walker has perhaps the greatest job title in the world: Hoagie Master. He oversees a special room at Philadelphia’s Pizza Beddia (recently placing in the top 25 restaurants in America on a recent list by Esquire magazine…

How The Chili Pepper Didn't Conquer Denmark Until It Eventually Did

This is weird. The chili pepper is, by most accounts, the world’s most popular spice, an essential component of cooking from the Americas (it originated in what’s now Bolivia, and was first domesticated in what’s now Mexico) to all over Africa and Asia…

Is Now The Time To Throw Cookbooks On A Bonfire?

The world of cooking can be daunting and scary for beginners. There are thousands of different ingredient combinations that can affect the final outcome of a dish, and that’s without mentioning those delicate methods required to nail the preparation.

In The Company Of A Pickling Queen

Having food that, to me, was colorful and exotic and crunchy and spicy and zingy and pickly, I found really exciting. It was so hard to find stuff similar to that. Then I moved to London.”

On The Frontline Of The Pate-Croute World Championships

A brotherhood was formed in 2009 to place pâté- croûte back under the spotlight it deserves, or at least to remind people that it’s possible to elevate anything to the ranks of haute cuisine by placing it within a competition mechanic.

Maggi Liquid Seasoning And Its Awkward Relationship With The Bánh Mì

MAGGI was my first addiction. Long before coffee or cigarettes came anywhere near my lips or lungs there was Maggi Liquid Seasoning — a brown sauce introduced to me as a child in 1980s London by my Vietnamese mother, and with which I soon became obsessed.

Everything You’ve Always Wanted To Know About The Bánh Mì But Were Afraid To Ask

With a menu of fillings that rivaled that of any American sub-shop, there was an option for every person – no matter their age or personal taste.

The Youthful Mountain Of Modern Farming

The story of Scott Chang-Fleeman is one of diaspora and, like the hero of issue 2 the bánh mì, it is a story about being the product of your space and making that space your own.