Occasional cooks: sandwiches

Here is your weekly thread to talk anything and everything food. 

Share what you're cooking this week, ask for tips or recipes for a dish, tell us about your meals out.

Via Good Food

How can a simple sandwich look so good? These are molletes (Spanish ham sandwich) - the recipe is from a chef who runs several Spanish restaurants in Melbourne.

Australia has come late to the sandwich game. We've always loved a sanga, but until recently, we never really had the idea of a particular sandwich variety, like the Reuben or a banh mi.

Instead, sandwiches are the staple of the school canteen or the cafes that cater to workers. They'll have a display full of different sliced meats, salad, condiments, etc, and make anything you want to order, but there aren't really set options.

Salad sandwich means tomato, lettuce, carrot, cucumber and beetroot; onion optional. Then add cheese or meat, and maybe some chutney or relish.

One of my favourites - a crusty white roll, salad, cheese and pineapple. Eat immediately, this is not a sandwich that travels. So fresh and juicy!

The other Australian sandwich staple is the jaffle. 

via bestrecipes.com.au

Jaffles are more of an at-home option. They're made in a jaffle iron - a sandwich press that crimps the edges of the bread together. Contents guaranteed to be piping hot, burns a real risk.

Not sure why cafes don't do these, unless it's the liability for burns...

Jaffle iron

Apparently, the inventor was playing on waffle iron, but the two words don't rhyme - think "jam" for that first syllable.

It's only a jaffle if the edges are crimped, if it's just flat, it's a toastie.

What's your perfect sandwich?