One of the easiest ways to enjoy lard is to put it on a piece of rye bread and eat it with tea. Thousands of people have breakfast this way every day, not only in Ukraine, but also in other CIS countries. Previously, lard was available only from late autumn to early spring (the thing is that livestock was not usually slaughtered in the summer due to the lack of refrigerators for storing meat and lard), but now it is available all year round.

But have you ever wondered how much the largest lard sandwich weighs? What are your guesses? Are we talking about several hundred grams or maybe even a couple of kilograms?

It’s hard to believe, but in the city of Oleshki (Kherson region) they recently prepared a sandwich with lard, which weighed exactly 200 kilograms. It took several days to prepare for this unique achievement, and it was decided to make the simple treat in the shape of the country’s coat of arms. This gave the record a special flavor, and photographs of the sandwich taken from above quickly spread across the World Wide Web.

A huge sandwich with lard will be included in the list of national records of Ukraine. But hardly anyone doubts that this is also a world record. It is difficult to imagine another country whose inhabitants could have a similar idea.

Here we can draw an analogy with the fact that the largest pizza in the world was prepared in Italy, as it is a local national dish. So the Ukrainians decided to surprise not only their fellow citizens, but the whole world. They definitely succeeded, and it’s not for nothing that dozens of media outlets published the news about the record they set.

For the last five years, mayonnaise wars have flared up from time to time in all culinary communities. It's annoying.

Personally, I practically don’t eat mayonnaise and don’t use it in cooking. But I don’t personally justify this for myself – I don’t like it and that’s it. I also don’t try to lecture anyone.

And after watching an excellent series about nerds, and reading the holivar in this doc, I decided to experiment - make several baked sandwiches with different sauces and evaluate the result.

I don’t want to teach anyone anything through an experiment - it’s interesting to figure it out personally.

So, we take bread, cervelat, tomato and experiment participants: self-made mayonnaise, store-bought mayonnaise and cheese found in the refrigerator.

We prepare the tools - bread, sausage, tomato. Lightly salt and pepper.

The experimental composition is applied on top. From left to right: homemade mayonnaise, cheese, store-bought mayonnaise.

Place the sandwiches on a baking sheet. At the last moment we add one more participant - sour cream. The experimenter, that is, me, decides not to waste time preparing even the simplest sour cream sauce, and just puts a little sour cream on the sandwich.

After spending 5 minutes in the oven at 250 degrees, the sandwiches are removed, incl. two of them are apparently ready. The decision was made to remove everything at once, without continuing to cook the remaining ones.

So, let's start tasting.

1. Sour cream:

Before it had time to bake, it set slightly. But sour cream, tomato – such a sandwich is quite acceptable. The taste is quite solid.

Only the top layer set, the inside only heated up. Very salty. It tastes greasy. Even the word “gluttonous” is asked for. Mayonnaise seems like a separate and unnecessary component to this sandwich.

The top layer is fried and has a uniform structure. The sandwich has a solid, but somewhat unpleasant flavor.

Cheese, yak cheese, why try it? Nice tasty sandwich.

Taste scale:

Option 4 seems to be the most delicious. Next in descending order are 1, 2, 3.

Results of the experiment:

Sandwiches require different cooking times. In five minutes, options 4 and 3 were prepared, while options 1 and 2 still required an additional ten minutes. If you were guided by them, the first ones would have time to burn.

It is not surprising that baked store-bought mayonnaise tastes slightly better than homemade mayonnaise. The first contains a lot of thickeners and stabilizers, while the second is definitely not intended for heating, being a cold sauce. But the fatty taste of mayonnaise is felt in dishes and is unnecessary. At the same time, gluttonous, heated chemistry remains behind the brackets.

The idea of ​​adding sour cream sauces to baked dishes instead of maoise is considered at least workable. And most likely, it was sour cream that was originally in these recipes. In sandwiches, mayonnaise with cheese is considered unnecessary - there is enough cheese.

I hope the results of this experiment are useful to you, dear reader.

Today we will go on a delicious virtual trip to different countries and see what kind of sandwiches they make there. Be careful, there are a lot of goodies!

Chacarero (Chile)

Traditional Chilean sandwich of thinly sliced ​​steak or pork on a round bun with tomatoes, green beans and chili peppers.

Cemita (Mexico)

This type of sandwich appeared in Puebla. It consists of avocado, meat, white cheese, onion and salsa roja. All this is placed on a brioche bun.

Chip butty (UK)

Just French fries on bread, usually topped with ketchup or brown gravy. This sandwich in Foggy Albion is also called chip roll, chip muffin, chip bun. In general, interesting names for such a simple snack.

Barros Luco (Chile)

Just beef and melted cheese on a bun. The sandwich is named after former President Ramon Barros Luco, who regularly ordered them at the National Chilean Congress restaurant.

Chivito (Uruguay)

Chivito is translated from Spanish as “little goat”, “little goat”, but this sandwich is made from slices of beef with mozzarella cheese, tomatoes, mayonnaise, olives or black olives and often bacon, eggs and ham. In general, a little bit of everything.

Choripan (South America)

This type of sandwich originated in Argentina. The chorizo ​​sausage sandwich is loved throughout South America. It is usually served on a crispy bun with chimichurri or pebre sauce.

Donkey burger (China)

Translated from English, donkey is a donkey. Yes, this sandwich is made from donkey meat with the addition of lettuce or peppers. Served on a crispy bun called huochao. In Hebei Province there is a saying: “In heaven there is dragon meat, on earth there is donkey meat.”

Doubles (Trinidad and Tobago)

A popular sandwich made from fried bread with curried chickpeas. You can also add mango, cucumber, coconut and tamarind. Quite a popular snack before bed.

Dirlagens natmad (Denmark)

This set of letters translates as “veterinarian’s night snack.” The sandwich is one-sided and is made from jellied, salted beef and pate. Damn Scandinavian.

Dener kebab (Türkiye)

Meat on pita bread with the addition of almost anything, but usually tomatoes, onions, lettuce, pickles and chili. A great snack for those who have had a lot to drink but forgot to eat.

Fischbrötchen (Germany)

Crispy buns filled with fish (usually pickled herring) and raw onions. Often the fish is wrapped around another filling.

Gatsby (South Africa)

This sandwich always includes fried potatoes. And one more rule - Gatsby is simply huge. So huge that it can be divided into four portions, which is what they usually do.

Katsu-sando (Japan)

A “minimal” sandwich with tonkatsu (Japanese pork cutlet) and chopped cabbage.

Leberkessemmel (Germany)

Literally translated as “liver cheese,” although there is no liver or cheese inside. This is a sandwich with beef, pork, bacon and onions on a braided bun. Served with mustard and always hot.

Medianoche (Cuba)

Means "midnight". This is a popular late-night snack in Cuba. Consists of fried pork, ham, mustard, cheese and pickles on a sweet bun.

Mettbrötchen (Germany)

Literally, raw minced pork and onions on a bun.

Pan-bagnat (France)

Classic French sandwich: tuna, vegetables, boiled egg and, most importantly, olive oil. Never dressed with mayonnaise. Served on a French bun.

Pleskavica (Serbia)

This is a sandwich made from different types of meat. Sometimes manufacturers “improvise” - add fat from beef kidneys, grind pork neck, or add soda or mineral water to dilute it. Can be served on a round bun or pita bread with pepper sauce and Serbian cream.

Pork Burger (Macau)

Just pork with a bun. Simple but delicious.

Banh mi (Vietnam)

In general, the Vietnamese refer to all types of bread as banh mi, but more often these words refer to a sandwich with meat (often pork or liver pate), slices of pickles, cilantro and pickled carrots. Cheap but tasty sandwich.

Roti John (Malaysia)

Pan-fried one-sided sandwich omelette on half a baguette. The main ingredients are eggs and onions, but meat or fish (sardines, chicken, beef, lamb) are also added to the sandwich.

Zhou Jia Mo (China)

Literally translated as “meat burger”. A popular street snack made from meat (usually pork, but sometimes lamb or beef, depending on the region), peppers and spices on flat bread.

These sandwiches are made from bread sliced ​​lengthwise from the loaf or the inside of halves of the loaf scraped out. In the first case, the crust is first cut off from the black bread, leaving it at the bun and sepik. Spread the bread with butter or toast it on both sides and cool.

These sandwiches can be prepared with a variety of ingredients. An indispensable condition is an abundance of food on bread. It is recommended to roll the ham and sausage into a tube, place the roast slices in a fan shape, cut the cheese into thick slices or grate and place in a mound. Salads are usually placed in a heap on bread and garnished with raw vegetables. To increase the nutritional value and decorate sandwiches, use green salad, dill or parsley, tomatoes, cucumbers, pickled vegetables and fruits, grated carrots, horseradish, celery and other products.

For 200 g of black or white bread or sepik, take 30 g of butter, 200-250 g of other products. Since the sandwiches are large, they are cut into several pieces before eating. One such sandwich can feed up to four people. The sandwich is served on a platter or on a wooden stand and cut immediately before eating. Eat with a knife and fork.

“Sandwiches”, S. Masso, O. Relve

1 loaf of white bread or sepik, 1 glass of sour cream, 300 g of fresh cabbage, 1 onion or 50 g of green onions, 1 teaspoon of mustard, salt, 1 can of canned food “Tourist’s Breakfast” or “Chopped Bacon”, 1-2 tomatoes or pods pepper, lettuce or greens. Make a longitudinal cut in the loaf without damaging its bottom crust, or cut off the top crust...

1 loaf of white bread, butter, 1/2 liter of peach or mixed compote, 1/2 cup of mayonnaise or sour cream, salt, mustard, 2 tbsp. spoons of Southern sauce, 1/2 pickled cucumber, 6 large thin slices of ham, the same amount of Swiss cheese, dill, green salad or parsley. Make a longitudinal cut in the loaf or cut off the top crust in the form of a lid and scrape out...

White bread or sepik, butter, green salad, egg, horseradish, sour cream, dill, doctor's sausage, carrots, lemon juice, fried veal or tongue, fresh cucumber, cheese, radishes, parsley. Toast white bread sliced ​​lengthwise or spread with a butter mixture (green, ham, cheese). Cover with lettuce leaves so that their edges hang over, place egg slices with grated horseradish, mixed...

Rye bread, butter, eggs, fresh cucumbers or tomatoes (in winter you can use pickled cucumber), roast or sausage, horseradish, sour cream, herring, onions or green onions (green salad). On a large toasted or buttered slice of bread, place the following products in transverse rows: one row of cucumber or tomato slices, stacked edges on top of each other, the second row - circles of eggs, and...

loaf of white bread, 200 g of fried chicken, orange or 4 tangerines, 1 cup of canned fruit, 1 egg, 1 small onion, 2-3 tbsp. spoons of almonds, green capsicum, 1/2 - 1/3 cup mayonnaise (oil). Make a longitudinal cut in the loaf and partially scrape out the crumb. If desired, grease the inside with oil. Cut fried chicken, canned fruit and eggs into large pieces...