Tried-and-tested favourites plus rolls, jaf­fles and banh mi for kicks.

Gourmet Traveller (Australia) - - Food -

First there were bombers and muf­fulet­tas – now Perth boasts its own meaty sand­wich, the Con­ti­nen­tal roll, at deli Re Store (231 Ox­ford St, Leed­erville, WA, 08 9444 9644; 72 Lake St, North­bridge, WA,

08 9328 1877), while the béchamel­rich croque-mon­sieur at Bud­burst

Small Bar (406 Ox­ford St, Mount Hawthorn, WA, 08 9444 3406) con­tin­ues to draw ad­mir­ers. The Gruyère- and horse­rad­ish-spiked yabby jaf­fle at Mon­ster (Ho­tel Ho­tel, 25 Ed­in­burgh Ave, Can­berra,

02 6287 6287) is es­sen­tial eat­ing. At Ali­men­tari (251 Brunswick St, Fitzroy, Vic, 03 9417 2267) the

BEST – ba­con, egg, spinach, tomato, pro­volone and tomato rel­ish – is a cure for hang­overs. Ditto the clas­sic banh mi from N Lee Bak­ery

(220 Smith St, Colling­wood, Vic, 03 9419 9732) – crunchy bread roll, pâté, mayo, chilli, co­rian­der and pork. For the pas­trami sand­wich at

Esquire (145 Ea­gle St, Bris­bane, Qld, 07 3220 2123), the wagyu tri-tip is brined in honey and ju­niper for three weeks be­fore it’s bar­be­cued, smoked, and slow-cooked and then folded into a rye sour­dough roll with ketchup, Di­jon, Gouda and pick­les. The veal sweet­bread schnitzel sand­wich is a hot-ticket item at Fleet (2/16 The Ter­race, Brunswick Heads, NSW, 02 6685 1363). Soft white bread en­folds hot crumbed veal sweet­breads and an­chovy mayo. The blood-sausage sanger at Ester (46-52 Meagher St, Chip­pen­dale, NSW, 02 8068 8279) is pure Aus­traliana, while the mor­tadella and tomato sauce combo at Acme

(60 Bayswa­ter Rd, Rush­cut­ters Bay, NSW, 02 8068 0932) is a win­ner.

For a fiery salad sambo, go the nahm prik nuum at Boon Café (425 Pitt St, Syd­ney, NSW, (02) 9281 2114). At

Momofuku Seiobo (80 Pyr­mont St, Pyr­mont, NSW, 02 9657 9169), pray that Paul Carmichael is fry­ing up his sig­na­ture chicken sand­wich.

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