New recipes

100 Montaditos Will Open at the Boilermaker Shops

100 Montaditos Will Open at the Boilermaker Shops


D.C. locals can soon try a whole lot of small sandwiches at The Yards’ Boilermaker Shops. This fall, 100 Montaditos will serve their traditional Spanish mini-sandwiches by the Washington Navy Yard, Advisory Neighborhood Commissioner David Garber confirmed on Twitter.

This sandwich joint, which first opened in Spain’s Islantilla in 2000, now has more than 250 locations across the world, including Europe, Mexico, Colombia, and the U.S. Their new location at the Boilermaker Shops is 2,500 square ft. and will have outdoor seating.

This will not be the only 100 Montaditos in the D.C. area. Back in October, the chain announced that they will open a new location at 4922 Elm Street in Bethesda, Maryland, where restaurant Green Papaya used to be. However, they delayed their intended May opening, according to Bethesda Now, and the restaurant does not have a confirmed opening date. “We do not have a solid date set, as things can change and hold back the opening,” they told The Daily Meal.

Another 100 Montaditos will also open in Rossyln, Virginia, according to Washington Business Journal. The 2,940 square foot restaurant will open in the fall.

Customers can choose from a hundred montaditos, Spanish for small sandwiches (hence the restaurant’s name). The selection includes savory sandwiches such as Serrano ham and olive oil, and sweet sandwiches such as chocolate bread with heavy cream and ice cream bites. The menu also includes $5 tapas, brava potato fries, salads, and Spanish alcoholic mixers, beer, wines, and more.

The montaditos, which are priced from $1.00 to $2.50, will probably sell like hotcakes once the three locations open.


100 Montaditos Will Open at the Boilermaker Shops - Recipes

UrbanTurf has looked at the development on tap for a number of neighborhoods around the city over the last two years, but one area of development has yet to be covered.

The Yards is a 42-acre development from Forest City that is being constructed along the banks of the Anacostia River near Nationals Park. When complete, The Yards will consist of approximately 25 buildings with 1.8 million square feet of office space, 3,400 residential units, 400,000 square feet of retail and restaurants, and six acres of park land and green space.

While full buildout will likely take at least another ten years, Forest City is one the verge of completing the fifth building for the site. Below is a rundown of completed projects at The Yards, as well as some that are on the boards.


The Boilermaker Shops

The renovation of a former naval industrial building at 300 Tingey Street SE (map), The Boilermaker Shops opened in 2012 and consists of an array of shops, restaurants and office space. The retail includes Bluejacket Brewery, Buzz Bakery, 100 Montaditos, Unleashed by Petco, Nando’s Peri-Peri, Wells Dry Cleaners, GNC , Willie’s Brew and Que, Hugh & Crye, and Pacers.


Twelve12 is a 218-unit apartment development that opened its doors in mid-2014. The project at 1212 4th Street SE (map) is anchored by a Harris Teeter and a Vida Fitness. Other retail include Sweetgreen and TaKorean. The development is currently 90 percent leased up.


One of the first projects to deliver at The Yards, Foundry Lofts (map) consists of 170 loft apartments with street-level retail including Potbelly, Kruba Thai & Sushi and EVO Furniture Gallery. Building amenities include a fitness center and a terrace with an outdoor fireplace. The penthouse units come with sizable outdoor terraces.


The Lumber Shed is a redeveloped industrial building at 301 Water Street SE (map) that houses the Forest City offices as well as a number of restaurants, including Osteria Morini, Agua 301, Due South and Ice Cream Jubilee.


A 327-unit, 11-story residential development at 1331 4th Street SE (map), Arris will feature large units and high-end amenities when it opens next year. The project, designed by Robert A.M. Stern Architects, will include 19,000 square feet of street-level retail and restaurant space. The first retail tenant to sign on for the space is Philz Coffee.


Forest City and P.N. Hoffman will begin construction of a new residential development on the site of the Trapeze School next spring. The project will consist of two buildings — one with 191 apartments and one with 138 condos. The new project will be located at the corner of 4th and Tingey Street SE (map).

Showplace Icon Theater

A 16-screen movie theater will start construction next year with a planned completion date of 2018. The Showplace Icon will be located just to the east of Nationals Park (map). Like most new movie theaters, the Showplace Icon will be on the high-end side with recliner seats and reserved seating, as well as a lounge area with a full bar.


Completed in 2010, Yards Park consists of park space, the canal basin, water features, a pedestrian bridge and boardwalk, and terraced lawn spaces. For five years, it has been one of the biggest attractions in The Yards development.


Our Favorite Sandwiches Around the World

Sandwiches make us smile wherever we are in the world. This one made us smile in Hamburg.

Heeding the advice of the late great Warren Zevon, we&rsquove made a conscious effort to &lsquoenjoy every sandwich&rsquo as we&rsquove traveled the world. This approach took on heightened meaning during three years of constant nomadic travel in four different continents.

That three-year journey started in Philadelphia and ended in Lisbon, two of the world&rsquos greatest sandwich cities. In between, we ate as many sandwiches as possible. How many? Enough to become self-proclaimed sandwich savants.

Without further ado, these are our favorites sandwiches around the world:

1. Smoked Meat Sandwich (Canada)

At restaurants like Schwartz&rsquos in Montreal, Smoked Meat Sandwiches are more than big enough to share.

When we crave a deli sandwich in New York, we eat a Pastrami on Rye. In Montreal, we eat Smoked Meat Sandwiches when we have that same craving.

At first glance, Montreal&rsquos smoked meat looks similar to New York&rsquos pastrami. Though they share Eastern European ties, the difference lies in the recipe. Montreal meat makers use more pepper when they dry cure and smoke their brisket.

&rarr Discover 10 Montreal food favorites.

Schwartz&rsquos is our favorite Montreal spot for eating Smoked Meat Sandwiches. The restaurant offers a choice ranging from lean to fatty meats in their sandwiches. We typically share a medium-fat sandwich with mustard and pickles.

Pro Tip
Order extra rye bread and a side of fries if you share a Smoked Meat Sandwich at Schwartz&rsquos. Trust us &ndash this sandwich has more than enough smoked meat for two people to share.

2. Banh Mi (Vietnam)

We don&rsquot know why the Banh Mi sandwiches in Hoi An are some of the best in Vietnam but we&rsquore happy to keep eating them to discover the answer. As part of our ongoing research, we ate this one at Banh Mi Queen.

The Banh Mi is a Vietnamese sandwich with distinct ties to France. These ties include a baguette vessel, cheese and pâté. However, unlike French sandwiches, the Banh Mi sports additional ingredients like cucumber, chili peppers and pickles.

We ate a lot of Banh Mi sandwiches in Hanoi, Saigon and Da Nang during six months spread over three separate trips to Vietnam. However, we ate our favorites in the charming city of Hoi An.

&rarr Discover 11 Hoi An food favorites.

Regardless of the city, every Vietnamese Banh Mi we ate in its homeland was tasty, filling and cheap. In fact, we never spent more than the equivalent of a dollar and often much less for each. Perhaps that&rsquos why we sometimes ate two at a time.

Video Alert
Check out our YouTube video and watch us eat Banh Mi sandwiches in Hoi An.

3. Bifana (Portugal)

This Bifana at Conga was so juicy that it didn&rsquot need any mustard. We added some anyway and made it even better.

Not only is the Bifana an iconic Portuguese sandwich, but it was also our gateway sandwich to Portuguese food in the Iberian country that we now call home. Once we tried a roll stuffed with strips of seasoned, marinated pork, we were hooked.

We weren&rsquot the first food travelers to discover Bifanas. The late Anthony Bourdain ate one at Cervejaria O Trevo when he visited Lisbon to film No Reservations. But, since we live in Lisbon, we&rsquove certainly eaten enough Bifanas to know that Conga in Porto and Parreirinha do Chile in Lisbon are tops when it comes to Bifana preparation in Portugal.

&rarr Read our Lisbon restaurant guide.

4. Katsu Sando (Japan)

Trust the Japanese to make a better egg sandwich, i.e. the golden fried egg Katsu Sando.

Although most Katsu Sandos come with a juicy fried cutlet nestled inside tender bread, pork isn&rsquot the only protein filler for this Japanese sandwich. Other Katsu Sando fillings include chicken, egg and even high-grade Kobe beef.

Though we rarely say no to pork katsu in Japan, we queued to eat a creamy egg Katsu Sando in Osaka with no regrets. And we&rsquore not the only ones to appreciate the egg version of this Asian sandwich.

&rarr Read our Osaka food guide.

In America, the Shake Shack partnered with pastry chef Dominique Ansel to create a limited edition egg Katsu Sando. Sadly, this special sandwich was just available for two days.

5. Fischbrötchen (Germany)

We ate this salmon Fischbrötchen at Brücke 10 with a front row view of the Elbe River.

In Hamburg, cooks and chefs have elevated the fish roll to a must-eat food the old fashioned way &ndash with awesome ingredients. Instead of using fancy schmancy gastronomic techniques, they focus on crafting sandwiches with fresh bread and locally caught fish.

Hamburg fish stands serve Fischbrötchen with a range of fish including herring, mackerel, salmon and shrimp. However, some restaurant menus offer amped up Fischbrötchen with imported lobster.

&rarr Read our Hamburg restaurant guide.

6. Trapizzino (Italy)

Although this Trapizzino was filled with slow-cooked pork, we devoured it in a hot minute.

Many of the best Italian foods have existed for millennia. The Trapizzino is an exception to this rule.

A relatively recent Roman creation, the Trapizzino takes Italy&rsquos triangular Tramezzino (see below) to the next level by using pizza bianca in its bread pockets. Yes, the Trapizzino is a Tramezzino-Pizza hybrid.

The Trapizzino&rsquos unique bread pocket is just one reason that it made our sandwich list. The other reason, and dare we say the main reason, is the quality of fillings used to fill those pockets. From meatballs to tripe alla romana, these meaty fillings take the Roman sandwich concept to cult level.

&rarr Discover 25 Rome food favorites.

7. Acarajé (Brazil)

We ate this Acarajé at Acarajé da Carol in Lisbon. It was nothing short of a culinary revelation thanks to ingredients like vatapá and black eye peas.

While the Beirute and Bauru are popular Brazilian sandwiches, the African-influenced Acarajé makes us want to fly to Brazil in our ongoing quest to eat the best sandwiches in the world. We&rsquore obsessed with the Brazilian street food stalwart thanks to a recommendation from our Brazilian friends from the blog Vida Cigana.

Different from every other sandwich in this guide, the Acarajé&rsquos fried base is made with black eye pea paste instead of flour. Vatapá (an Afro-Brazilian paste made with bread, coconut milk, palm oil and peanut and dried shrimp) completes the sandwich while chunky salsa and hot sauce add extra flavor.

Pro Tip
Order an Abara if you have an aversion to fried food. It&rsquos a boiled version of the fried Acarajé.

8. Jianbing (China)

The Jianbing is the best Chinese sandwich that you&rsquove probably never eaten unless you live in China. We ate this one at a street stall in Shanghai.

We somehow spent a month in China without eating Jianbing for breakfast. Shame on us! We rectified the situation when we returned to Shanghai for a repeat performance.

The opposite of fancy, Jianbing is basically a fried crêpe filled with a crispy fried cracker and ingredients like Chinese sausage, chicken, scallions, radishes and hoisin sauce. This morning street food is reason enough to skip dumplings and noodles for one meal. As a bonus, Jianbing is one of the most portable street foods in the world.

Pro Tip
Not headed to China any time soon? Seek out a Jianbing at American eateries like Bing Mi in Portland.

9. Francesinha (Portugal)

We shared this protein-packed Francesinha at Cafe Santiago in Portugal and washed it down with local Portuguese beer.

The Francesinha is the tastiest sandwich that you probably never heard of before today. Shh, don&rsquot tell anybody, but we weren&rsquot familiar with the over-the-top sandwich until we moved to Portugal where the Francesinha clogs arteries on a daily basis.

Smothered in tangy, beefy tomato gravy/sauce, the Francesinha combines a melange of meat (ham, sausage and steak) before adding a fried egg to the protein party. Although restaurants throughout Portugal serve Francesinhas, the best ones are in Porto where the sandwich was invented.

Legend has it that the Francesinha&rsquos inventor was inspired by the Croque Monsieur (see below). True or not, we&rsquore reminded of open-faced hot diner sandwiches in Pennsylvania or New Jersey every time we dig our forks into the sandwich monster.

Pro Tip
Don&rsquot try to pick up a Francesinha. You&rsquoll need a fork and knife to eat this messy, meaty Portuguese sandwich.

10. Cheesesteak (USA)

The Philly Cheesesteak is a sandwich star that shines brightly in Philadelphia. We ate this meal on a roll at Pat&rsquos King of Steaks where the Cheesesteak was invented.

Philadelphia can claim bragging rights to several things including the Rocky movies, the Liberty Bell and Tastykakes. However, no Philly creation garners more international attention that its Cheesesteak.

Fun Fact
While Philadelphia Cream Cheese is famous around the world, the soft cheese condiment is actually a New York creation.

Originally invented by Pat Olivieri in South Philly, the Cheesesteak is a long Italian roll stuffed with thinly sliced steak (typically rib-eye) and melted cheese (typically Cheese Whiz, American or Provolone). Other toppings include fried onions and mushrooms as well as condiments like ketchup, mustard and pickled peppers.

Eating the Philadelphia food favorite is a must when you visit Philly whether you go to Pat&rsquos King of Steaks, Geno&rsquos Steaks or Tony Luke&rsquos. As for us, our favorite Cheesesteak spots include both Pat&rsquos in the Italian Market and John&rsquos Roast Pork in deep South Philly.

Pro Tip
Whether you eat one Philly Cheesesteak or several, be aware that it&rsquos a bona fide belly buster. Go hungry and wear stretchy pants.

11. Bocadillo (Spain)

Lifting the Bocadillo from street food status, upscale restaurants serve elevated version of the popular Spanish sandwich. We ate this Bocadillo de Calamares with fried squid at Bodega 1900 in Barcelona.

Tapas time is always a happy time since we adore snacks, beer and wine (not necessarily in that order). When we&rsquore in Spain, the Bocadillo is one of our favorite tapas snacks.

A dainty yet fulfilling nibble, the Bocadillo is a tapas sized sandwich served on a roll similar to a baguette but smaller. Bocadillo fillings run the gamut and typically include proteins like jamón, pâté, omelets and seafood.

12. Jambon Beurre (France)

Why not eat an amazing Jambon Beurre sandwich while you enjoy specialty coffee at La Fontaine de Belleville in Paris. It would be wrong to do otherwise.

The country that invented haute cuisine is also the country responsible for one of the simplest yet most pleasurable sandwiches in the world. Hailing from France, the Jambon Beurre is a sandwich that celebrates simplicity in every crusty, hammy, buttery bite.

Not surprisingly since its name literally translates to ham butter, a Jambon Beurre features just two ingredients &ndash ham and butter &ndash inside a crunchy baguette. When those ingredients are fresh and made by some of the best producers in the world, no additional ingredients are required.

13. Croque Monsieur (France)

We ate this ooey gooey Croque Monsieur at Dominique Ansel Kitchen in New York. The acclaimed French creator of the Cronut has clearly mastered the art of making sandwiches in addition to pastry.

Any true Grilled heese fan won&rsquot want to skip eating a Croque Monsieur in Paris. Made with both ham and cheese, this gussied up Grilled Cheese on steroids is a Paris food favorite fills the belly without breaking the bank.

&rarr Discover 13 Paris food favorites.

French cafes have been frying up Croque Monsieur sandwiches with French cheeses like Comté, Emmental and Gruyère for more than a century. We&rsquore not sure which &lsquocrunchy mister&rsquo inspired the creation of this decadent sandwich, but we like his sandwich style.

Pro Tip
Feeling feminine? Add a fried egg and eat a Croque Madame instead.

14. Doner Kebab (Germany and Turkey)

If there&rsquos a better way to end a night out in Berlin than eating a loaded Doner Kebab, we are yet to find it. We ate this one with no regrets after meeting friends for beer and conversation.

Inspired by Turkish cuisine and invented in Germany, the modern Doner Kebab is one of the best things to eat in Berlin at all hours of the day and night. Local sandwich shops and food stalls sell the meaty pita pocket from dawn to dawn. In other words, it&rsquos always &lsquodoner o&rsquoclock&rsquo in Berlin!

&rarr Discover 13 Berlin food favorites.

Part of the fun of eating a Doner Kebab is watching the server shave meat off a cylinder of shawarma. Another part is choosing condiments like chopped tomatoes, pickled beats and savory sauces. However, the best part is biting into the flavorful, meaty, pita-contained mess.

Warning
Once you eat one Doner Kebab, you&rsquoll want to repeat the experience every night that you&rsquore in Berlin. It&rsquos THE thing to eat after a &lsquolate night bender&rsquo.

15. Choripan (Argentina)

Topped with caramelized onion and garlic salsa instead of chimchurri, this Portuguese Choripan was a winner since its main ingredient was black pork chorizo. FYI, Portuguese butchers sell some of the best chorizo in the world.

Whether or not you agree that the Hot Dog is a sandwich (we&rsquore in the yes camp), there should be no debate that the Choripan belongs in any sandwich hall of fame. Though it resembles a humble Hot Dog, this savory South American sandwich is made with chorizo instead of frankfurters.

Available in countries like Argentina, Brazil, Chile and Uruguay, the Choripan is most prevalent in Argentina where it was invented. Typical preparation involves splitting or slicing the chorizo and adding a prodigious amount of green chimichurri sauce. Other topping options include chopped tomato salsa, spicy mayonnaise and guacamole.

16. Broodje Haring (Netherlands)

We ate this Broodge Haring at the Saturday Noordemarkt in Amsterdam. Though small in size, this funky, salty herring served in a soft, buttery roll was a flavorful treat.

While most Americans wouldn&rsquot consider eating a raw herring sandwich at home, the smart ones know to eat a Broodge Haring when they visit the Netherlands. Popular among locals, the Broodge Haring is an Amsterdam food favorite sold at stands called vishandels throughout the Dutch capital city.

&rarr Discover 14 Amsterdam food favorites.

While it&rsquos fun to eat a Broodge Haring at a vishandel next to a canal, seafood vendors also sell the fish sandwich at markets like Noordermarkt in Amsterdam. One is typically enough to satisfy our cured herring needs, especially when it&rsquos topped with sweet gherkins and chopped onions.

17. Lampredotto Panino (Italy)

Although this Lampredotto Panino looks like it&rsquos filled with roast beef or pork, it&rsquos actually filled with tripe. We ate it in Florence.

When it comes to tripe, most people fall into one of two categories. Some love the protein made from the cow&rsquos fourth stomach while most wouldn&rsquot eat tripe even if they&rsquore starving. In Florence, people in the first category queue to eat Tuscan sandwiches filled with Lampredotto.

&rarr Discover 29 Floernce food favorites.

Florentine kiosks sell Lampredotto Panini all over the city. Though it was originally a poor man&rsquos dish, all sorts of people now eat this sandwich filled with slow-cooked, succulent tripe.

Italians excel at slow cooking and they are highly skilled at rendering texturally questionable offals like tripe into a beefy, unctious concoctions that melts in the mouth. The Lampredotto Panini is one of those concoctions.

Pro Tip
Ask for your sandwich to be topped with zesty salsa verde for a full Lampredotto Panino experience.

18. Panino (Italy)

We ate this Panino at Ca&rsquo Pelletti in Bologna. It wasn&rsquot our first Panino and it won&rsquot be our last.

Not everybody who visits Italy will want to eat a Lampredotto Panino because&hellip tripe. However, there&rsquos no excuse when it comes to eating grilled Panini filled with more accessible cured meats and cheese.

When we&rsquore in Italy, we love eating Panini in cities like Bologna, Florence, Modena and Parma. While we haven&rsquot yet eaten a Panino that we haven&rsquot enjoyed, our favorite fillings include Mortadella, Salami, Artichokes and Anchovy.

19. Toastie (UK)

With ingredients like Keens Cheddar, onion and bacon, this toasted cheese sandwich at The Cheese Truck at the Maltby Street Market was an ooey-gooey delight.

Don&rsquot confuse Britain&rsquos Toastie with a Grilled Cheese. Sure, they&rsquore similar in many ways, but Brits are more serious when it comes to melting cheese between two pieces of bread.

Most Brits use a Breville sandwich maker, though frying pans will also suffice, when they cook this toasted mid-day comfort food. That being said, they also eat Toasties at markets and pubs.

Apparently Toasties don&rsquot have to include cheese, but to us that&rsquos just wrong. Less conventional fillings include ham, beans, haggis and Nutella.

&rarr Read our London market guide.

20. Montadito (Spain)

Why eat one Montadito when you can eat three? We ate this tasty trio at 100 Montaditos in Lisbon.

Popular throughout Spain, Montaditos are tiny tapas treats that can be eaten in a bite or two. But they&rsquore not just available in Spain. The Spanish restaurant chain 100 Montaditos has opened multiple locations in Europe and the Americas.

Montaditos come filled with a vast variety of hot and cold toppings. Since they&rsquore cheap in cost and small in size, there&rsquos no excuse not to pair several Montaditos with a glass or two of wine, beer or sangria.

21. Falafel (Middle East)

Our niece Olivia Fink ate and photographed this colorful Falafel at L&rsquoAs du Fallafel during her trip to Paris. Don&rsquot worry, she ate plenty of pastries too. | Photo / Olivia Fink

Although we&rsquove yet to visit Cairo, we&rsquove happily scarfed down loaded Falafels in global cities like Paris, Amsterdam and Philadelphia. However, our favorites so far have been in the Israeli cities of Jerusalem and Tel Aviv.

Deep fried chick pea balls are the star of any Falafel but ingredients like pickled vegetables, fresh veggies and tahini make this pita sandwich sing. The addition of hot sauce turns the Falafel song into a Falafel opera.

22. Paratha (India)

If you love Saag Paneer, then you&rsquoll want to eat a vegetarian Paratha filled with the Indian cottage cheese. Mindi ate this one in Old Delhi.

On its own, Paratha is an Indian flatbread. Once fillings like spicy potatoes, vegetables and lentils are added, Paratha becomes an Indian sandwich.

After eating her first Paratha sandwich on Gali Paranthe Wali during an Old Delhi food tour, Mindi became a Paratha fan. This introduction surely won&rsquot be the last time that she eats the crispy snack sandwich in India or beyond.

&rarr See what it&rsquos like to take an Old Delhi food tour.

23. Peameal Bacon Sandwich (Canada)

We ate this Peameal Bacon Sandwich at Carousel Bakery in the St. Lawrence Market during our self-guided Toronto food tour.

A Peameal Bacon Sandwich doesn&rsquot have peas and isn&rsquot big enough to be a meal, but don&rsquot let these anomalies stop you from trying the iconic Toronto sandwich. Created by Toronto butcher Joe Hoiner a half century ago, it&rsquos now both a signature sandwich and a must-eat food in Canada&rsquos biggest city. It&rsquos also the origin of what Americans call Canadian Bacon.

Not wanting to miss out on pork in Hogtown, we ordered Peameal Bacon Sandwiches at the Carousel Bakery in the St Lawrence Market. We then proceeded to greedily eat our soft roll sandwiches with a healthy dose of honey mustard.

24. Po Boy (USA)

We ate this Oyster Poor Boy at New Orleans&rsquo Parkway Bakery & Tavern. The fried oyster sandwich is only served at the famous eatery on Mondays and Wednesdays.

Ironically, the best Po Boy shops in New Orleans are the opposite of poor. Locals and tourists wait in line to spend their money for New Orleans&rsquo best sandwich every day of the week.

And who can blame them? Whether a crispy baguette is topped with fried oysters or juicy roast beef, a loaded Po Boy is a work of culinary art that rivals gumbo and jambalaya as the best cheap eats in NOLA.

The legendary sandwich is a wonderful combination of French, German and Italian influences. In other words, the Po Boy isn&rsquot just the best New Orleans sandwich. It&rsquos the quintessential American sandwich.

25. Piadina (Italy)

We ate this Piadina at a Rimini kiosk during the annual Al Meni festival. It&rsquos too bad we didn&rsquot have time to eat more.

Some sandwiches are too big to fit into a normal-sized mouth. The slender Piadina is not one of those sandwiches. Popular in Romagna cities like Ravenna and Rimini, the Piadina is a simple yet buttery flatbread sandwich best served hot off the grill.

Don&rsquot let this Italian sandwich&rsquos simplicity fool you. Thanks to the quality of Emilia-Romagna meats and cheeses like Proscuitto di Parma, Mortadella and Parmigiano-Reggiano, the Piadina doesn&rsquot need to be big to be great.

26. Gyro (Greece)

Despite the similarities, don&rsquot confuse this Gryo with a Doner Kebab. Focus your efforts on eating it instead. That&rsquos what we did in Athens.

Greece get major props for inventing the concept of democracy and hosting the original Olympics games, but one of the country&rsquos tastiest creations is arguably the Gyro. Also known as Souvlaki, the Gryo is a Greek pita sandwich that makes for a hearty snack or light meal.

We ate enough Gryos in Athens to create a guide with our ten favorite souvlaki stands. While each souvlaki was unique, they all stuffed meat, tomatoes, onions and tzatziki sauce inside fresh pita pockets. The best ones added french fries too.

&rarr Read our Athens souvlaki guide.

27. Bagel + Lox (Poland, USA and the World)

Bagels were invented in Eastern Europe but disappeared after World War 2. They&rsquore slowly retaking the region by storm in cities like Riga where we ate this Bagel + Lox at Big Bad Bagels.

Bagel + Lox is a global phenomenon that started in Poland and thrived in New York City. Eastern European Jews transported the fishy sandwich over the Atlantic Ocean and the rest is sandwich history.

More than a light bite, a Bagel + Lox starts with a boiled mound of dense dough with a hole in its middle. Lox adds salty protein while cream cheese finishes the equation. Sliced tomato, raw onion and capers are optional add-ons.

Beyond our home city of Philadelphia and nearby New York, we&rsquove enjoyed fine versions in cities like Edinburgh, London, Verona, Vilnius, Riga, Budapest and Shanghai. You read that right. Bagels have also traveled over the Pacific Ocean with lox in tow.

28. Taco (Mexico)

Although Tacos are a Mexican street food favorite, we ate these fine versions at Coyo Taco in Lisbon. They cost tens times as much as Mexican tacos, but that&rsquos a different story.

Mexico is nothing short of a street food paradise with the best food easily eaten on the go. We love it all from Guacamole to Esquites as well as sandwiches like Tortas, Burritos and Gorditas. But when it comes to picking our favorite Mexican sandwich, it has to be the Taco.

Readily available in Mexico and throughout North America, a Taco is a tortilla (either corn or wheat) filled with seasoned meat and topped with fresh ingredients like cilantro, chopped onions and salsa. Our absolute favorite is Mexico&rsquos Taco al Pastor made with marinated pork sliced to order from a rotating spit.

Ironically, the Taco is more of a specialty item in Europe with higher prices and lesser quality. This is why we run straight to a Mexican restaurant as soon as we arrive in the States for a visit.

29. Pulled Pork Sandwich (USA)

We have the whole world of barbecue in our hands with this dressed Pulled Pork Sandwich.

People barbecue all over the world in countries like China, Korea and South Africa. We like it all, but there&rsquos something special about American barbecue in cities like Memphis, Lockhart and Kansas City. Maybe we love American barbecue best because we&rsquore American. Or maybe Americans just do barbecue better.

Either way, the Pulled Pork Sandwich is a go-to sandwich when we want to eat barbecue with our hands. The all-American sandwich features juicy pulled pork (from the shoulder or whole hog), creamy coleslaw and sliced pickles. With the addition of tangy Carolina-style vinegar, this great sandwich tastes even greater.

30. Pork Bap (UK and Ireland)

Pork Baps are good choice at any time of the day. We ate this Breakfast Bap at Dublins herbstreet in the morning.

While America&rsquos Pulled Pork Sandwich is more about the meat, the focus of Britain&rsquos Pork Bap is the bap (a/k/a the bread). The seemingly simple roll is buttery vessel for eating porky products like porchetta, sausage and bacon.

Not every Pork Bap is the same. We ate excellent porchetta Pork Bops at a Shoreditch street market and in a Kentish Town pub in London as well as a tasty breakfast version in Dublin. The one thing they all had in common was the buttery bap.

&rarr Read our Dublin restaurant guide.

31. Sausage Roll (Ireland)

We started our Dublin morning with this well-seasoned Sausage Roll at Reference Coffee. It paired perfectly with our flat whites.

Proving that sandwiches aren&rsquot limited to the afternoon or evening, Ireland has embraced the breakfast roll as a popular morning meal in which utensils are purely optional. As lovers of both sandwich and coffee, we fully endorse this concept that allows us to be two-fisted with a breakfast roll in one hand and a coffee in the other.

After eating several breakfast rolls in Dublin, we&rsquove determined that the Sausage Roll is the best breakfast roll. Eating seasoned sausage inside flaky bread at Dublin coffee shops makes us happy. And, at the end of the day, that&rsquos the most important things of all.

&rarr Read our Dublin cafe guide.

32. Avocado Toast (Australia)

Our toast runneth over with avocado at The Park Cafe in Charleston. And then we ate it.

Australia&rsquos most famous sandwich may be filled with vegemite, but our favorite sandwich from down under is toast topped with smashed avocado and sprinkled with spicy red pepper.

Yes, Avocado Toast is an open sandwich and, yes, it&rsquos been co-opted by both hipsters and Instagram. But this hasn&rsquot stopped us from enjoying Avo Toast in cities like Amsterdam, Charleston and Los Angeles.

One day, we&rsquoll eat Avocado Toast in Melbourne where the Australian sandwich is as prevalent as flat whites. Until then, we&rsquoll make it at home and add scrambled eggs and chili crisp for good measure.

33. Pølse

Syverkiosken is the place to eat Pølser in Oslo. The Hot Dogs here are boiled in bone broth and served with homemade condiments.

Not your typical Hot Dog, a Norwegian Pølse is a cheap eats favorite in a country filled with expensive food choices. It&rsquos also a tasty sandwich that rivals Hot Dogs around the world.

During our visit to Oslo, we skipped eating Pølsen at the neighborhood 7-11 and instead shared a loaded Pølse at Syverkiosken. At this colorful kiosk, owner Erlend Dahlbo makes his condiements from scratch and boils his links in meaty, homemade bone broth.

What really makes the Pølse experience unique is that, instead of a bun, the Norwegians eat their Hot Dogs in a unique Lompe potato pancake wrapper. It&rsquos no wonder the Pølse is a Norwegian food favorite.

&rarr Discover 12 Norwegian food favorites.

34. Prego (South Africa and Portugal)

The Portuguese left their mark on South Africa as evidenced by the popularity of the Prego in the African country. We ate this saucy sandwich at the now-closed Sidewalk Cafe in Cape Town.

Although we live in Portugal, we got our introduction to Pregos in Cape Town. Like many countries around the globe, Portugal made it mark in South Africa during its era of world domination and colonization.

South Africans make their Pregos with steak typically cooked medium rare. Restaurants often serve them open faced and topped with beef gravy mixed with spicy piri-piri sauce that &lsquobrings the heat&rsquo.

&rarr Read our Cape Town food guide.

35. Tramezzino (Italy)

We ate this salmon Tramezzio at Mercato di Testaccio in Rome. The simple sandwich energized us during a frenzied day of food tripping.

As much as we love eating Neapolitan pizza, sometimes we want something different when we&rsquore eating on the go in Italy. The Tramezzino fits the bill in these rare instances.

Invented in Turin almost a century ago, Tramezzinos are triangular sandwiches filled with ingredients like tuna, cured meat and veggies. Smaller than Panini and Piadini (see both above), these sandwiches are ideal to pair with a coffee or beer for a quick snack between meals.


Related Stories

100 Montaditos Opening Miami Lakes Location Despite Bankruptcy Proceedings

We sat down at their new Brickell location with CEO of the Americas, Juan Gervas and chatted him up about product sourcing, menu changes and the wildly popular Dollarmania. (Which, by the way, will be around for the long haul.)

Short Order: How did 100 Montaditos get started?

Juan Gervas: It was established 12 years ago in the south of Spain, a very small restaurant, only 200 square feet, but it had some terrace space. Now in Spain we have around 300 restaurants and we stared the international development of the brand. We started in the U.S. in Miami close to two years ago, and we also have the opportunity to start operations in Mexico and Colombia.

Is your plan world domination?

Our plan is just to serve family, friends and clients the food that we believe is the best quality we can offer, and part of the Spanish culture we think we could share with the rest of the world.

Were these style of sandwiches already popular in Spain?

Well in Spain what we normally have is what we call the tapas, it's just a piece of bread and you put something on it. So we developed the montadito, which is a small piece of sandwich bread like the French baguette, where we put the ingredients inside. With our bread the good thing is that it is fresh and it is baked to order in our restaurants. Most of our ingredients have some influence of our Spanish cuisine, but we also use some of the ingredients that are popular in every place. For instance in the U.S. we have the hot dog and the pulled pork that is very popular.

Who handles menu development?

We have a chef in house (Silvia de Antonio) and she's in charge of the development of the menu and all the ingredients. Obviously she is a professional chef and shes been working as a professional chef in the U.S. for a couple of years, although she was born in Spain so she has the good thing of the two worlds. She knows the culture, she also knows our traditions very well and the way we use the cooking and ingredients in Spain, so she tries to do the best mixture she can. The menu is always the same in all places by country. We have some that are for the tasting of the country, for example, in Mexico we have the montadito al pastor, which is normally ingredients they use in tacos.

Do you take customer suggestions as far as new ideas?

You can do that by our social media. We receive a lot of messages through Facebook and Twitter and obviously when we get any suggestion we pass that to the chef and she makes some trials. We do at least one trial every two months in our kitchen where we try to introduce new changes to the menu and in most of the cases when we have suggestions from clients we try those suggestions. In Spain because we've been in operation for so long, one of the resources we have is that we make a contest every year with out clients. We select ten to come to our central kitchen and they create a montadito and the one that is the winner is incorporated in our menu.

Where are you headed next?

In Miami I think the forecast is that we have under construction around 8 more units that should be open before the summer of 2013. We have a couple under construction in Broward, Weston in Pembroke Pines and other locations. We are working on more in Orlando. We just opened in Orlando a month ago and we are working on more locations there. We have also moved forward to start selling our product outside of Florida. We're opening in Washington, DC in March, we have already signed for the opening of 16 locations in Manhattan and Brooklyn.

How did Dollarmania come about? And please tell me it's not going anywhere .

That was established in 2008 in Spain. In the beginning of the 90s, big fast food chains mainly the American ones, came to Spain with pizza, burgers. We also had in Spain really the growing experience of some Chinese retail shops where they sold everything at 100 pesetas (our currency before the Euro). They were very very popular in the country because they had everything in the store at 100 pesetas and the reason they used that price is because it was one of the smaller coins you could have in our currency.

In 2008 the crisis started in the whole world but also in Spain. We already had a couple promotions that were close to one Euro but we decided to put things in perspective for our customers that were starting to suffer from the crisis. We thought, why don't we have one day in all of our stores in the whole country when we put all of our menu to one Euro? And that was more or less the story. Also in Mexico on Wednesdays, everything is 15 pesos, and in Colombia it's 1000 pesos.

Do you source any of your food locally?

We try to buy most of our food locally, that's the reason we have the big chain supply department based here in Miami and we have our chef. The responsibility of our chef is to find locally the ingredients that have the exact taste that we need to have for the product mix of every montadito. Obviously Manchego cheese comes from Spain. I can give you a clue, we have already found a Manchego cheese that is made in Missouri. We're helping them with the recipe so we can have Manchego cheese made in the U.S. for U.S. stores. In two or three menu changes the Manchego in Manhattan stores will be from Missouri, with a Spanish recipe.

Do you have any plans to introduce vegan options?

We have thought about that and actually we are working on a new menu that will be really surprising but it's sort of a secret. We will tell you when it's the right time, but we're working on all that. That's been part of the brand from the beginning and we knew that the challenge of having 100 different was not just thinking of different ingredients to have 100, but also that you need to change that with the times to be oriented to the taste of our customers - what they like to taste and change every time. This is the fourth time we're changing the menu in the U.S. and we've been open only two years.

Some of our products are organic, but we also understand that the trend right now is that people want to see that what they are getting is organic so we are also working on that line too, also a line of the rolls with ingredients that are organic. And actually the ham you are getting here is the most organic thing you can get in the world. This is free range pig and the way these pigs are grown in Spain they are free in the countryside and they just eat acorns. They are really rare and well preserved and the quality standards are the highest you can find in food.

You can check out 100 Montaditos and their many promotions on their website.

Follow Hannah on Twitter @hannahalexs.

Keep Miami New Times Free. Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.


The Yards Welcomes Two More Retailers

Two more retailers have signed on at The Yards, D.C.’s new waterfront neighborhood. Forest City Washington, the project’s master developer, recently revealed that Pacers Running, a local runners resource store, and Philz Coffee, a growing San Francisco-based coffee shop, will both open new locations in the coming months.

Pacers’ new location will be the footwear provider’s sixth shop in the District. It will open in October, in the Boilermaker Shops at 300 Tingey St. SE.

The Boilermaker Shops is part of the retail heart of The Yards. It opened in 2012, bringing 33,540 square feet of retail space and 11,000 square feet of office space to the area. The new Pacers shop will join other tenants such as Bluejacket Brewery, Buzz Bakery, 100 Montaditos, Unleashed by Petco, Nando’s Peri-Peri, Wells Dry Cleaners, Willie’s Brew and Que, and Hugh & Crye. Pacer’s lease will bring the retail component of the Boilermaker Shops to full occupancy.


100 Montaditos Will Open at the Boilermaker Shops - Recipes


A weekday afternoon Nats game.

Over the past five years, UrbanTurf has profiled more than 50 neighborhoods in the DC area. Starting this week, we are revisiting each of those neighborhoods to update our profiles and see how they&rsquove changed over the years.

On a recent Friday afternoon, Capitol Riverfront is bustling. U.S. Department of Transportation employees line up at food trucks that surround Canal Park, office workers fill the patio seating at Bluejacket Brewery, and residents don their spandex for a lunchtime yoga class at Yards Park.

The scene is quite different from a few years ago, when the Southeast DC neighborhood had a fraction of its current daytime population of 32,000. Now, Capitol Riverfront is seeing long-planned projects come to fruition, parks, restaurants and retailers are drawing visitors from across the city, and the streets no longer resemble a ghost town.

Between a River and the Capitol

Capitol Riverfront refers to 500-acre area roughly bounded by South Capitol Street, the Anacostia River and the Southeast Freeway.

The name Capitol Riverfront emerged from the Capitol Riverfront Business Improvement District ( BID ) as the neighborhood was beginning to take shape in 2007, and the moniker stuck for business purposes. However, the growing population of residents seem to be choosing their own name. Many refer to it as Navy Yard, others place it &ldquoby the ballpark,&rdquo but relatively few use the BID -dubbed name. (UrbanTurf reported on the name debate here.)

A Stadium Leads to a Boom

During his tenure, Mayor Anthony Williams made a few decisions that led to the transformation of the area from a quiet industrial center into a manufactured neighborhood: in 2003, Williams launched the Anacostia Waterfront Initiative, charging the city to revitalize the Anacostia riverfront, and in 2004, he signed a bill funding the construction of Nationals Park.


Nationals Stadium

While the surrounding parcels of land were quickly snapped up by developers, the economic downturn put construction on hold for several years, and the area remained quiet. The baseball stadium opened in 2008, but fans tended not to linger in the neighborhood after the game ended. Yards Park was completed at the riverside in 2010, but park visitors often found themselves alone on the boardwalk.

When the economy turned around, cranes and wrecking balls rose up around the neighborhood. Now, according to the BID , there are eight apartment buildings built and leasing in the area. Four broke ground in 2013 and are under construction, and four more are expected to in 2014.

Packed Luxury Apartments, But Few Homes to Buy

Since 2010, Capitol Riverfront has increased its population from 2,781 to a current 4,100. By next year, the population is expected to reach 5,000. While those population numbers may seem paltry, consider that there are just about 2,760 residential units in the neighborhood right now.

The market is dominated by rental buildings. The newest one to come online is the 218-unit Twelve12, located at 1212 4th Street SE. Aimed at well-heeled millennials, the studios are going for $1,900 per month, and the largest two-bedrooms will rent in the $4,000 per month range. The 287-unit River Parc, at 1st and K Streets SE, will be the next to deliver this year, and the 433-unit Park Chelsea, at 880 New Jersey Avenue SE, will be completed in 2015.


Foundry Lofts

The high rents reflect current demand, but the coming wave of new apartments in the neighborhood and rest of the city will likely change the market in the near future.

Grant Montgomery, Senior Vice President of research firm Delta Associates, estimates that rents in the region will decline by 5 percent in the coming year and 2-3 percent the next. Capitol Riverfront is already seeing rents decline. Rents fell 2.6 percent in the neighborhood over the last twelve months, compared to 0.2 percent in the District as a whole.

Vacancy is also slightly higher than in the rest of the city: Montgomery notes that the vacancy rate in the neighborhood is 5.7 percent, compared to 4.8 percent in the rest of DC.

&ldquoIt&rsquos going to be very difficult to push rents upwards when you have as many units delivering as you have here,&rdquo Montgomery told UrbanTurf.

While the rental market is getting saturated, for-sale opportunities are few and far between.

&ldquoThere are people who are desperate for condos,&rdquo revealed David Garber, a four-year resident and ANC commissioner in the area. &ldquoThey feel invested here, love being next to the river and like what&rsquos going on, but there are no options to buy.&rdquo

The DC&rsquos scant condo market is magnified in Capitol Riverfront. The last new construction condo project, Velocity Condos, sold out last July. The massive townhouse project known as Capitol Quarter encompasses over 300 homes, but it has long been sold out.

The word is that a few developers are eying spots to put up boutique buildings. EYA is rumored to be considering a condo project across from Canal Park, and Garber hints at another project that is in the early planning stages.


Yards Park

42 Lively Acres in the Neighborhood

In 2004, developer Forest City was awarded the right to develop a plot in Capitol Riverfront through a public-private partnership with the city and the General Services Administration ( GSA ). The result is The Yards, a 42-acre development project that includes Yards Park, The Boilermaker Shops, The Lumber Shed, several apartment buildings and other yet-to-be developed parcels.

Following years of a stalled work schedule, Forest City completed Foundry Lofts, a 170-unit apartment project set in a former Navy building, in 2011. One of the first apartments to launch after the downturn, Foundry Lofts helped rebuild the buzz in the area and set the development ball rolling again.

Yards Park, with bridges, a tiered lawn, a verdant strolling area, a splash park, and a wide boardwalk, serves as a canvas for place-making, and the BID has been quick to &ldquoprogram&rdquo the space with a Friday night concert series and free fitness classes.

The Yard&rsquos Parcel N, across Tingey Street SE from the Boilermaker Shops, a retail space that spans the 300 block of the street, is currently under construction and will be home to a 325-unit apartment building, designed by Brooklyn-based architect Robert Stern. To the east of Boilermaker, across 4th Street, sits Twelve12, which will be anchored by a Harris Teeter and VIDA Fitness.


The Yard&rsquos Parcel N, designed by architect Robert Stern.

20 Restaurants, But Other Options Needed

&ldquoBluejacket Brewery changed everything,&rdquo said Garber. &ldquoIt&rsquos the first business outside of the baseball stadium that has drawn a really large audience from the rest of the city.&rdquo

On game days, the craft brewery, which anchors the Boilermaker Shops, is packed. The bar is standing-room only, and the patio is edged by a grill master serving hot dogs to supplement the pricier kitchen items. Boilermaker is also leasing to several other eateries, like Nando&rsquos Peri-Peri, Buzz Bakery, 100 Montaditos and Willie&rsquos Brew and Que.


Bluejacket at the Boilermaker shops

More food options can be found at the Lumber Shed in Yards Park, like the upscale Osteria Morini, Agua 301, and Sushi and Ice Cream Jubilee.

These new destinations bring the total number of dining options in the neighborhood up to 20, and more are on the way. Though the BID told UrbanTurf that the market still has a need for more eateries, some developers are concerned about restaurant fatigue and are starting to look beyond satisfying hunger.

For example, last fall, Forest City announced plans to anchor their next residential project, just east of the ballpark, with a 16-screen high-end movie theater. Many of the coming apartment buildings will have retail space on the ground level, and both residents and analysts are hoping that developers think beyond the norm when choosing tenants.

&ldquoIt would be nice to have a variety of small local businesses open in the area like clothing and shoe boutiques rather than big name retailers,&rdquo said Zaira Suarez, who moved to the area two years ago.


Bluejacket on opening day. Courtesy Bluejacket Brewery.

Heather Arnold, director of research and analysis at StreetSense, took Suarez&rsquos thinking a step further.

&ldquoWe need to stop thinking about ground level space in Capitol Riverfront as just for retail,&rdquo she said.

Arnold&rsquos thinking is dictated by the realistic possibility that the build-out of the neighborhood will provide more space than can serve the area. At the BID &rsquos sixth anniversary in January, Arnold noted that supply could be outstripping retail demand by a few hundred thousand square feet in 2018. Hence, a recommendation to make the uses for retail space in the neighborhood more flexible.

&ldquoThere are a lot of alternatives to fill retail space,&rdquo Arnold noted, indicating that educational and government uses are possibilities, as are museums and child care centers. &ldquoIn order for the area not to run into an over-supply issue, the plans for these spaces should be flexible.&rdquo

One Day in September

The Navy Yard received national attention last fall when a subcontractor passed through security to enter the Yard on the morning of September 16th, and proceeded to shoot and kill 12 people before being killed by the police. The shooting led to hours of chaos and confusion within the neighborhood as the police attempted to apprehend the shooter and understand the situation.

&ldquoThat afternoon, we received e-mails from our building concierge letting us know all our buildings would be locked until further notice,&rdquo remembers Zaira Suarez. &ldquoSome friends waited for days to hear from their co-workers, since they had been asked to run if they had not yet entered the Yard.&rdquo

The shooting reverberated through the community. Suarez noted that three close friends and neighbors resigned from their positions at the Navy Yard and moved out of the area after years of working and living there. However, any lingering feelings regarding safety in the area are the result of the area&rsquos past reputation.

&ldquoThere is still a perception of the area as unsafe, but that comes from the way the neighborhood was a few years ago, not the Navy Yard shooting,&rdquo Suarez said.


Yards Park

Another Stadium on the Way?

Besides the riverfront, the northern portion of the neighborhood, closer to the freeway, is also starting to develop.

In April, CBS Radio announced that they signed a 15-year lease to relocate from Maryland to 1015 Half Street SE. The station will be activating the street front with a &ldquoToday Show-style&rdquo studio facing L Street SE, and hopes to create a performance space as well. Construction is estimated for completion by the end of 2014. A few blocks away, Whole Foods will start construction on a market at 800 New Jersey Avenue SE on June 1st, and near that, a Harris Teeter will deliver in October.

Finally, one of the long-term projects in the works concerns one of the least-utilized views in DC: Buzzard Point. The area boasts a rare view of the point where the Potomac and Anacostia Rivers converge, but is currently an industrial waste land that is home to a scrap metal yard, parking lots, and a rusty old Pepco plant.

DC United is currently in talks to open up a new stadium at 2nd Street and T Streets SW, and the deluge of soccer fans would no doubt lead to a revitalization of the Point. Along with the stadium, plans would call for revamped pedestrian areas and easier-to-navigate streets.

The Bottom Line

Unlike many so-called developing neighborhoods in DC, which involve renovating existing rowhouses and replacing one population with another, Capitol Riverfront is developing in a truer sense of the word: residences are emerging where there were none, and a new population is filling the space.

Though much of the area still feels like a construction zone, enough projects have been completed to convey a sense of the new neighborhood&rsquos personality.

Because it is full of DC&rsquos take on a high-rise, Capitol Riverfront has a more urban feel, architecturally, than much of the city. New, glassy apartment buildings sit amidst repurposed industrial ones. Amenities tend to serve more than the scant population: the ballpark and the riverfront draw sports fans and outdoorsy folk, and Yards Park and Canal Park took their cues from the National Mall with a Friday night concert series and an ice skating rink.

As more projects come to fruition and space becomes more plentiful, time will tell if the demand is there to meet the growing supply.


Smoked Salmon Montadito with Mexican Crema

Smoked salmon montadito with Mexican crema is 100% a small bite with big flavor. Not only pleasing on the palate, it’s also a treat for the eye.

Today I decide to mix it up a little and post a recipe that is not Asian but great for the upcoming summer season. These smoked salmon montaditos will be a perfect appetizer for your next party that everyone loves!

Inspired by the salmon montadito we had at the restaurant, today I decide to gather the ingredients myself and make it at home. It took only fifteen minutes to make, and even better, the cost of all the ingredients is only half of what we pay at the restaurant.

What is Montadito?

Montadito is a staple food of Spain, popular in tapas bars. It’s very similar to a bite-sized open-faced sandwich. Simply pile a few flavorful toppings on a slice of baguette, here is your tasty montadito. They come in a variety of flavors.

To make the montaditos, I started by slicing a small loaf of baguette french bread diagonally into a few half-inch thick slices with a bread knife.

The next step is making the Mexican crema which will go directly onto the bread.

Since this is my first time making Mexican crema at home, I decided to follow an online recipe. I ended up using this recipe posted on epicurious. It’s super easy to make and tastes very similar to the crema used at the restaurant.

To construct the smoked salmon montatido, smear a generous portion of the rich Mexican crema on each baguette slice and top with a large slice of smoked salmon. Drizzle the honey and sprinkle with chopped almonds and scallions for garnish. As a finishing touch, I also put a small amount of sweet relish on top.

The almond, scallion and relish are more than just decoration, they also help add textures and flavors. They are important parts of the dish.

And that’s it! You now have an extremely easy-to-make appetizer that’s a little sweet, a lot creamy and super delicious!

I hope you enjoy making this tasty Smoked Salmon Montadito. If you like this recipe, please leave a rating and share it with your friends!


What is the best homebrew mash tun?

As usual, there isn’t a best mash tun. There is, however, a best mash tun for you. Do you have a large budget or a small budget? Are you replacing a mash tun or is this your first mash tun? What features are you most excited about? All of these questions help determine which is best for you.

SS Brewtech InfuSsion 10 gallon Mash Tun

The best insulated mash tun

The SS Brewtech InfuSsion Mash Tun is a beautiful piece of equipment. It is insulated with high-density foam and has all of the professional features you could hope for. The only drawbacks are the price and a few small oversights like the lack of welded sanitary fittings.

  • 1” thick insulated sidewalls and lid
  • 5° sloped floor with center drain
  • Gasket sealed false bottom
  • Etched volume markings gals/liters
  • No dead space

Integrated thermowell with digital thermometer

Ability to add vorlauf or recirculation accessories

Where to buy: MoreBeer

Stout Tanks MT9TW-RF-BO 9 gallon mash tun

Best mash tun for a recirculated mash

This Stout Tanks and Kettles 9-gallon mash tun is really nice. It really is a miniature commercial mash tun. It has a mirror polish with is a medical-grade finish. The only thing that could improve this mash tun is insulation.

  • False Bottom
  • Bottom Outlet
  • All Welded, Sanitary Fittings
  • Welded, Sanitary Thermowell with 1/2″ NPT fitting
  • Dial Thermometer
  • Upper 1.5″ Tri-clamp Recirculation Fitting
  • 1.5″ Tri-Clamps with gaskets

Mirror polish is the highest grade of finish in our round-up

Where to buy: Stout

Converted Igloo Cooler

Best mash tun if you’re on a budget

A converted igloo cooler isn’t the best looking mash tun, but boy does it work well. It actually makes it hard to justify the price of a stainless steel mash tun. If you are on a budget or just don’t want to “waste” the money on stainless, this is the perfect mash tun for you.

  • Insulated
  • Already converted so you don’t have to DIY
  • False bottom
  • Ball valve

Very good at holding mash temps

Where to buy: Amazon , MoreBeer

Blichmann Boilermaker G2 Mash Tun

Blichmann Engineering is probably the most well-known name in homebrewing. For a long time, they were the only company making high-quality, stainless steel equipment for homebrewers. The Boilermaker G2 continues that tradition. If you want a great kettle that is made in America, this is the only choice. Luckily, it’s also a great choice.

  • Made in America
  • SIght glass
  • Patented button louver false bottom
  • Patented Flow Control Valve

Designed from scratch with brewing in mind

Where to buy: Amazon , MoreBeer

Chapman 10 Gallon Thermobarrel Mash Tun

The Chapman 10-gallon ThermoBarrel mash tun is another insulated mash tun. However, it is a much better price than the SS Brew Tech InfuSsion. This is alternative to the InfuSsion has almost all of the same features at a more budget-friendly cost. I haven’t used this mash tun myself, but looking at reviews on Amazon, I would be a little cautious before ordering. Some people seem to love it while others have had bad experiences.

  • Insulated Stainless Steel Mash Tun
  • Recirculation port and thermometer port
  • Ports 1/2″ NPT compatible

Great features for the price

Where to buy: Amazon


Boilermaker

POUR whiskey to brim of shot glass and then manoeuvre shot glass so it is held tight up against the inside base of an upturned Boston glass. Then quickly flip the Boston glass over so that the bourbon is trapped in the now upside-down shot glass. Now pour beer into Boston glass over the whiskey filled shot glass.

Difford's Guide remains free-to-use thanks to the support of the brands in green above.

You must be logged in to add your own notes


13. It’s a Catholic country.

When Spain transitioned from a dictatorship to a constitutional monarchy, it required, of course, a new constitution. In it, a state religion was established and, following its historical significance, it was Catholicism. The Church has always had a large presence in Spain, and the reason modern-day Spain even exists is because of the Reconquista of Ferdinand and Isabella, a feat they accomplished under the banner of religious unity under God. Modern-day Spain, however, presents an interesting picture. There are cathedrals in every city and the state religion is still a thing, well into the 21st century. And if you ask people if they are religious, there is still a significant majority that identify as being Catholic. However, there is a large presence of atheists growing in Spain, coupled with a decreasing number of mass goers. The vast majority of the country, particularly the younger Spaniards, ignore the Church’s doctrines for more liberal views. Spain was the 4th country in the world to grant marriage equality and cohabitation is extremely common. Still, Spain’s reputation as a Catholic country remains.


Watch the video: Aussie Brew Pub set to open in old Lucky Dill location in downtown St. Pete