12款來自全球各國的特色三文治，你試過多少款呢？[轉載]

~VaDeR~

三文治準備起來快捷簡單，所以非常適合不願意在外就餐的上班族和學生，不過總是煎蛋芝士加火腿的組合也未免太無趣了些。想天天都能變著花樣嗎？那麼快來隨小編一起來看看其他國家有著怎樣的特色三文治吧！有菜譜供大家參考，讓你不出家門也可以品嚐到環球風味哦。



BÁNH MÌ, 越南

BÁNH MÌ是越南語，直譯為“麵包”，是一款具有法式越南風情的三文治，可以說是法國殖民的產物。雖然內容物大不同，從最初只有黃油、火腿和肉醬或肝醬，到現在更為豐富，增加了蛋黃醬、烤肉或凍肉、青瓜、香菜、醃菜和辣椒，但有一樣東西由始至終未曾改變，那麼就是外層的法棍，那由法國人帶來的麵包。

Ingredients:

For Lemongrass Pork:
1.5 lb pork shoulder
1 shallot, minced
3 cloves garlic, minced
1/8 cup lemongrass, minced
1 tbsp sesame seeds
1 tbsp 2 tsp sugar
1 tsp pepper
2 tsp honey
2 tbsp fish sauce
1 tsp sesame oil
1 tsp vegetable oil

Toppings:
French bread, enough to make 4 foot long sandwiches
1/2 cucumber, julienned
1 bunch cilantro
2 serrano peppers, sliced
1/8 cup pate
1/8 cup mayo
pickled carrots and daikon recipe, click for recipe

Directions:
Mix all ingredients for lemongrass pork together in a large bowl and let it marinated overnight or for at least 4 hours. Grill the pork over medium heat, letting it char slightly.

Slice open the baguettes and toast them in the oven at 400 degrees Fahrenheit for a few minutes until slightly toasted. Open each baguette and spread about a tablespoon of pate on one side and one tablespoon of mayo on the other. Fill the loaves with the grilled lemongrass pork and as much toppings as your heart desires!

~VaDeR~

BROODJE KROKET, 荷蘭

這款三文治雖然被劃分到了荷蘭特色菜餚的行列，但實際上卻源於法國，荷蘭人在18世紀才第一次品嚐到這外來的美味。傳統的Broodje Kroket是將燴肉裹上麵包糠進行油炸，然後夾在麵包中並塗抹上大量芥末。在荷蘭，不僅可以在餐廳吃到這款三文治，就連當地的自動販售機“automatieks”也有賣哦，可見有多受歡迎。據說麥當勞為了迎合當地人喜好，還特意推出了McKroket。

(Makes 4)

For the bechamel sauce
2 tbsp (25g) butter
25g plain flour
Small grating of nutmeg
125ml hot milk
Sea salt and white pepper, to taste

For the filling
150g cold roast beef, chopped
½ small onion, very finely chopped
Small handful of button mushrooms, finely chopped
1 tsp kecap manis (sweetened soy sauce)
1 tbsp chopped fresh thyme leaves

For the coating
Plain flour
1 egg, beaten
Milk
Fresh breadcrumbs
Vegetable oil, for deep-frying

To serve
Soft white rolls, split open
Spicy mustard

To make the bechamel sauce:
Melt the butter in a small, heavy-based saucepan. Add the flour, stirring constantly, to make a smooth paste or roux. Keep stirring for several minutes. Grate the nutmeg into the milk, then gradually add it to the roux, stirring constantly. Bring this mixture gently to a boil, stirring, then simmer for about five minutes. Remove from the heat, season with salt and a little white pepper, and then let cool, covered with a piece of greaseproof paper to stop it forming a skin.

To make the filling:
Put all the ingredients into a food processor and blend until well combined. Mix with the cooled bechamel sauce and season with more salt and white pepper if necessary. Place the mixture in the refrigerator until it is well chilled (a couple of hours or so), then form into four log shapes (krokets), each about 7.5cm long.

For the coating:
Cover a plate with some flour. In a separate wide dish, mix the beaten egg with a splash of milk. Cover another plate with breadcrumbs. Dip each kroket first in the flour, then in the beaten egg mixture, and finally in the breadcrumbs to coat all over.

Meanwhile, pour some vegetable oil into a deep-frying pan or an electric deep-fat fryer and heat to 180C. Deep-fry the krokets in two batches for about five minutes or so, turning occasionally, until golden brown all over. Drain on paper towels. The cooked krokets can be kept warm in a low oven while you cook the second batch.

Serve the warm krokets in soft white rolls with plenty of spicy mustard on the side.

~VaDeR~

CHIP BUTTY, 英國

來自英國的Chip Butty可以說是今天要介紹的三文治當中最沒有技術含量，但卻最容易被人接受的三文治，初見於英國舊時勞動階層去的酒吧。兩片白麵包夾著薯條，最後點綴上番茄醬即成，不過熱量頗高，減肥人士慎選哦！


Butter your bread. Make sure you have a good layer of butter on each slice of bread - chip butties are well known for being sopping with butter! Only real butter will do, no cheating with margarine.


Add the chips. Place a heaping layer of hot chips on your bread. Chips (called french fries in the USA) are what give the chip butty its name. The chips should make up the main portion of the sandwich.


Add optional toppings. A chip butty should be enjoyed with a few dollops of ketchup or HP sauce; however, you can add an extra surge of flavour by adding cheese, sliced meats, tomato, or your favourite sauces. Salt & pepper would not be out of place on a chip butty, either.


Finished.

~VaDeR~

CROQUE MONSIEUR, 法國

如果你很愛芝士，那麼法國人發明的這道Croque Monsieur你一定不能錯過。方包內夾著火腿和芝士，外層還有芝士包裹，在黃油中煎得焦香，超級高卡路里，但絕對可以讓芝士狂熱粉大呼滿足。地道的Croque Monsieur一般會用Emmental或Gruyère這兩種芝士，想吃得更fancy一點的朋友可以在奶酪火腿三文治上加一枚水波蛋。

12   slicesfresh white bread
200 gmthinly sliced smoked ham
1    smoked sausage (180gm), such as kransky or Morteau, sliced into thin rounds (see note)
200 gm  grated Gruyère

Béchamel

90 gm  butter, coarsely chopped
90 gm  plain flour
1 litre (4 cups)milk
Pinch of nutmeg
1  egg yolk

Pickled Spanish onion

1  Spanish onion, thinly sliced
1 tbsp caster sugar
2 tbsp  red wine vinegar

Method
01
For béchamel, melt butter in a saucepan over medium heat, add flour and whisk continuously until sand-coloured (2-3 minutes), then gradually add milk, whisking continuously. Season to taste, add nutmeg and whisk occasionally until thick and smooth (12-15 minutes). Set aside to cool slightly (5 minutes), then gently whisk in yolk, cover directly with plastic wrap, set aside to cool, then refrigerate until set (20-30 minutes).

02
Meanwhile, for pickled Spanish onion, combine onion, sugar and 1 tsp salt in a bowl, stand until onion is soft (5 minutes), add vinegar and set aside to pickle (20 minutes, or until required).

03
Spread 2 tbsp béchamel onto each slice of bread. Divide ham, pickled Spanish onion, smoked sausage and half the Gruyère among half the bread slices, then sandwich with remaining bread slices with the béchamel side up. Scatter with remaining cheese and refrigerate to set (30 minutes).

04
Preheat oven to 180C. Place sandwiches on a large oven tray lined with baking paper and bake until cheese is melted and bubbling (15-20 minutes). Cut in half and serve warm.

~VaDeR~

DÖNER KEBAB, 土耳其

由土耳其大廚Mahmut Aygun發明的Döner Kebab可以說是不少醉漢的福音。pita餅中間夾著香嫩多汁的薄切烤羊肉、生菜絲、番茄、青瓜、薄荷和酸奶醬，光看這組合就知道必定美味。

PS：Döner Kebab首次亮相其實是在德國，Mahmut Aygun在1971年從土耳其移居到了德國，然後在柏林開了家簡餐，那裡正是這土耳其風味三文治的誕生地。

Ingredients
500g lean lamb mince
3 garlic cloves, crushed
1 tablespoon plain flour
2 tablespoons each olive oil and chopped parsley
2 teaspoons each ground cumin and cinnamon
3 teaspoons ground coriander
1 egg, beaten
Lemon, warmed pita, salad, natural yoghurt and mint, to serve

Method
Step 1
Preheat grill to medium-high. Line base of a 28cm x 8cm lamington pan with baking paper and lightly grease. Combine lamb, garlic, flour, oil, parsley, spices, egg, salt and pepper in a bowl. Press into an even layer in the pan.
Step 2
Place pan under the grill for 4 minutes or until lightly browned. Drain off any liquid, then invert onto a board. Discard paper, then return meat to pan, sealed- side down, and grill for 2 minutes until cooked through. Slice meat into thin strips, squeeze over lemon, then pack into pita with salad, yoghurt and mint.

~VaDeR~

PAV BHAJI, 印度

19世紀50年代，孟買紡織廠的工人午飯時間非常短，為了滿足他們飽足但必須能快快吃完的兩大需求，Pav Bhaji誕生了，並且意外成為了印度的人氣快餐食品。製作Pav Bhaji，首先需要在鍋中燉煮蔬菜，但燉菜變得軟爛，即可塗在鬆軟的黃油圓麵包上，然後就著生洋蔥碎、檸檬和香菜葉食用。

Ingredients
2 medium size potatoes
1 cup chopped cauliflower
1 cup chopped carrot
1 cup peas, fresh or frozen
½ (half) cup chopped french beans (optional)
1 large onion - finely chopped
2 to 3 large tomatoes - finely chopped
1 capsicum/green bell pepper
2 to 3 tsp ginger-garlic paste
1 or 2 green chilies, chopped
1 or 2 tbsp pav bhaji masala
½ tsp garam masala powder (optional)
1 tsp chilly powder or freshly pounded 1-2 dry deseeded red chilies - the latter works much better and imparts a beautiful orange color to the bhaji
1 tsp turmeric powder
1 tsp cumin seeds
amul butter as much you want
salt
12 pavs

Instructions

Preparing the Bhaji:
Boil all the vegetables except onions, tomatoes and capsicum in a pressure cooker or microwave oven.
Mash the vegetables and keep aside.
Just lightly mash. Don't make a puree.
In a pan, add butter.
When the butter melts, add cumin seeds. When they sizzle, add the chopped onions.
Fry the onions till they become transparent. Now add the ginger-garlic paste.
Fry till the raw smell of the ginger-garlic paste disappears.
Add chopped green chilies and fry for a minute.
Add the tomatoes and fry them till they become soft and mushy.
Add the chopped capsicum. Now add the chilly powder, turmeric powder and pav bhaji masala.
Mix the dry masalas well. Fry for few minutes till the capsicum become a little soft.
You don't need to make the capsicum very soft. A little crunch is alright.
Now add the mashed vegetables.
Combine the mashed vegetables well with the masala.
Add some water. Keep on stirring and let the vegetable simmer for 7-8 minutes.
If the vegetable becomes too dry and then add some more water.
When done, garnish with coriander leaves. Serve with chopped onions and chopped lime.
While serving, add amul butter to the bhaji and serve with buttered pavs.
You can add more butter, if you like it. In fact, with more butter, the pav bhaji tastes very good.

To make the buttered pavs:
Slice the pavs .
On a flat pan, heat some butter.
When the butter melts, keep the pavs on the melted butter so that it absorbs the butter and fry for a minute.
If you want to make the pav crisp, fry for a few more minutes. Serve the pavs hot with the bhaji.

~VaDeR~

CHACARERO, 智利

Chacarero是一款傳統的智利三文治，又脆又硬的麵包裡頭夾著薄切的牛排肉或豬肉、番茄、搗爛的牛油果和辣椒醬，最後加上煮軟的青豆角即可。

Chacarero sandwich

1 sirloin steak, sliced thin
olive oil
1/2 tsp paprika
1 clove garlic
salt
large handful green beans
2 small tomatoes
1 avocado
a squeeze of lemon
small handful cilantro
hot sauce
sourdough bread
Crush the garlic and mix with a glug of olive oil, the paprika, and a good pinch of salt. Marinade the meat for 30 minutes. Meanwhile, boil the green beans till tender and then julienne. Put them in a bowl and mix with some oil and salt. Slice the tomato and salt it too.

Fry the steak in a nonstick pan for a minute on each side, or until done as you like it. Cut into 1 inch slices. Toast the bread. Mash the avocado into a spread and add salt and a little lemon juice.

To assemble the sandwich, spread a slice of bread generously with avocado, then layer on steak, tomatoes, and green beans. Top with cilantro leaves and hot sauce. Enjoy your entry into the wonderful world of the Chilean sánguche…

~VaDeR~

AREPA, 委內瑞拉

Arepa是來自委內瑞拉的美味，由舊時的土著部落發明，至今已有百年曆史。外層的麵包改以壓扁的玉米麵團來代替，裡面的餡料任君選擇，想豐富一點的話記得肉排加厚，另外撒上芝士哦！

Ingredients
1 tablespoon vegetable oil
1 1/2 pounds boneless pork shoulder, cut into 2-inch cubes
1 small onion, finely chopped (about 1/2 cup)
2 medium cloves garlic, grated on microplane grater (about 2 teaspoons
1 roasted poblano or hatch chili, fresh, frozen, or canned, finely chopped
2 cups low sodium homemade or store-bought chicken broth
2 bay leaves
1 cup finely crumbled queso fresco, cotija, or feta
1/2 cup fresh cilantro leaves
Kosher salt and freshly ground black pepper
Double recipe Venezuelan-style Arepas
Procedures
1
Heat vegetable oil in a large Dutch Oven over high heat until smoking. Add pork shoulder and brown on all sides, about 10 minutes total. Transfer to a large plate.

2
Reduce heat to medium-high. Add onions and garlic and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add chili and chicken stock and scrape up browned bits with a wooden spoon. Return pork to the pot along with bay leaves. Bring to a boil, then reduce to a bare simmer. Cover and cook until pork is completely tender, about 2 1/2 hours.

3
Remove pork from pot with a slotted spoon and transfer to a medium bowl. Discard bay leaves, and increase heat to high. Boil until liquid is reduced to 1/2 cup. Meanwhile, shred pork with two forks. Add liquid to pork and season to taste with salt and pepper (it may not need any salt).

4
Set aside while you make the Venezuelan-style arepas. Split arepas, stuff with pork, top with crumbled cheese and cilantro, and serve with lime wedges and avocado slices if desired.

~VaDeR~

TORTA, 墨西哥

墨西哥的Torta可以說是墨西哥菜典型食材的一個大集合，墨西哥式麵包卷Bolillo裡頭藏著醃jalapeños辣椒、牛油果、黑豆醬，還有各種各樣的Taco肉類餡料，有的人愛放醬豬肉，有的則偏愛Chorizo香腸。自己自家做的話，簡單煮個墨西哥辣牛肉醬估計也會不錯，吃不完還可以拌飯或者配Nacho哦~

Ingrident:

1 tablespoon vegetable oil, plus more for brushing
1/2 pound fresh Mexican chorizo, casings removed
Two 15-ounce cans black beans, drained
Salt and freshly ground pepper
4 Mexican bolillo or telera rolls (see Note), or kaiser rolls, split
4 ounces fresh goat cheese, softened
1 Hass avocado, thinly sliced
Shredded romaine lettuce and sliced pickled jalapeños, for garnish

1.In a large skillet, heat the 1 tablespoon of vegetable oil. Add the chorizo and cook over moderate heat, stirring to break up any lumps, until the meat is browned and no trace of pink remains, about 10 minutes. Add the beans and, using a potato masher, mash until creamy. Cook, stirring often, until hot, about 4 minutes. Season with salt and pepper, cover and keep warm.

2.Heat a griddle or large skillet over moderately high heat. Using your hands, pull out some of the bread from the centers of the rolls to create a small cavity. Brush the cut sides of the rolls with vegetable oil. Transfer the rolls, cut sides down, to the griddle and cook until toasted, about 2 minutes. Turn and cook for about 1 minute longer, until slightly crisp. Transfer to a work surface, cut sides up.

3.Spread the tops of the bolillo rolls with the goat cheese. Spread the bottoms with 2 cups of the mashed black beans; reserve the remaining beans for another use. Top the beans with the avocado, lettuce and pickled jalapeños. Close the sandwiches, cut in half and serve.
MAKE AHEAD The chorizo-and-black-bean filling can be refrigerated for up to 2 days. Reheat gently before using. NOTES Bolillo and telera rolls, the two classic breads for Mexican tortas, are 6-inch-long oval rolls that are similar to hoagies or soft baguettes; telera rolls are slightly flat. Both types of rolls are available at Latin supermarkets.

~VaDeR~

SKAGENRÖRA, 瑞典

一看這賣相和用料就知道肯定是北歐國家的出品。Skagenröra一款傳統的瑞典夏季菜式，以丹麥最北的小鎮Skagen來命名。要做這款三文治非常容易，只需將鮮蝦放進加入了蒔蘿、紅皮洋蔥、檸檬和酸奶油的蛋黃醬中拌勻，然後放在烤麵包片上即可。

Ingredients

Should make two bottles
1 pack frozen mixed berries (200g),
100g Lingonberries
450g sugar,
pint of water,
half bottle of cheap vodka (500ml)
Potato masher, sieve,
Fancy bottles for decanting, or Kilner type jar

Instructions…

Make sure you sterilize your bottles using milton’s fluid or similar baby bottle sterilizer. Then Dry
Microwave mixed berries until thawed, then add lingonberries. Microwave further until they all begin to breakdown and you can see some of the juice
Now add the sugar to the mix, and mash together into a pulp.
Place the bowl back into the microwave and bring to the boil, this will also sterilise the mixture
Strain the mixture using a sieve and let it cool.  It should then resemble a thin syrup, add the water and vodka and stir. Decant into your bottle, jar, or stomach.

~VaDeR~

MONTREAL-STYLE SMOKED MEAT SANDWICH, 加拿大

來自加拿大的蒙特利爾熏肉三文治雖然看起來平凡，但入口絕對讓你驚艷。蒙特利爾熏肉精選胸肉來醃製，香料下得足，口感扎實、滋味香濃，再配上黑麥麵包和芥末醬，是非常具人氣的三文治。

Ingredients

For the Cure
1 cup Kosher salt
3 tablespoons ground black pepper
3 tablespoons ground coriander
1 tablespoons pink salt (aka InstaCure, Prague Powder)
1 tablespoons sugar
1 teaspoon ground bay leaf
1 teaspoon ground cloves

1 whole brisket, around 12-14 pounds, fat cap trimmed to %u215B-inch

For the rub
3 tablespoons coarsely ground black pepper
1 tablespoons ground coriander
1 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dill weed
1 teaspoon ground mustard
1 teaspoon celery seed
1 teaspoon crushed red pepper

2-3 fist-size chunks of medium smoking wood, such as oak or hickory

Procedure

1.To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.

2.Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.

3.To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.

4.Fire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.

5.Transfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.

6.Transfer brisket to cutting board and let cool slightly. Slice and serve, preferably on rye with mustard.

~VaDeR~

DOUBLES, 千里達及托巴哥

Doubles是千里達及托巴哥的特色三文治，在1936年首次露面。由於發明這款美食的店家有賣咖喱鷹嘴豆和黃薑味油炸扁麵包，因此他突發奇想決定將兩者混搭來出售。

Barra (recipe courtesy of Amazing-Trinidad-Vacations.com) - Step 1
This recipe makes approximately 36 barra (18 doubles)
4 cups - all purpose flour
2 teaspoons - saffron powder
1 teaspoon - ground geera (cumin, preferable roasted)
3 teaspoons - yeast
½ teaspoon - sugar
1 teaspoon - salt (adjust to taste)
Cranola oil for frying
Put 1 cup of lukewarm water in a small bowl, add sugar and sprinkle with yeast. Then leave mixture until it swells to twice its size.
Combine flour, salt, saffron and geera in a large bowl.
Add yeast to flour mixture along with 1¼ cups of water and mix into slightly firm dough. Mix well but try to handle dough as little as possible, cover and let it rise to double its size, then form dough into 36 small balls and then let rise for another 10 to 15 minutes.
Take a ball of the barra dough and pat into a flattened 4-inch circle with both hands. If the dough sticks to your hands dampen hands with water. Fry immediately after shaping in hot oil, turning once. Drain on paper towels and allow to cool to room temperature.
Channa - Step 2
1 (16oz) can - channa (chick peas or garbanzo beans)
1 teaspoon - ground coriander
1 tablespoon - ground geera (cumin, preferably roasted)
2 tablespoons - cranola oil
1 small - onion
4 cloves - garlic
2 tablespoons - chive
½ teaspoon - turmeric powder ½ teaspoon each - salt and black pepper (adjust to taste)
Dice onion, garlic and chive, keeping each separate.
Put oil in a pot along with finely chopped onion and saute on medium heat until onion begins to caramelize.
Add all remaining ingredients and mix thoroughly.
Add enough water to cover channa by about 1½ inches, and then boil channa until it's very soft. Depending on the type of pot you use, and how often you remove the lid to stir, you may need to add water during this process. When you are finished cooking there must be some liquid left in pot, don't let it dry out.
Cucumber Chutney - Step 3
There are a variety of sauces and chutneys that can be used to spice up the basic Trinidad Doubles recipe, the most common of these are made from shadow benne, hot pepper, mango, tamarind, cucumber, and coconut. Try this Cucumber Chutney to add an extra dimension to your doubles...

1 large - cucumber
1 tablespoon - shadow beni (cilantro)
1 tablespoon - chives
1 - scotch-bonnet pepper (habanero pepper)
4 cloves - garlic
2 teaspoon - fresh Caribbean lime juice
½ teaspoon each - salt and black pepper (adjust to taste)
¼ teaspoon - brown sugar
Julienne ¾ of cucumber into relatively small pieces. Cucumber seed and skin can be removed if you choose. We leave about a ¼ of skin to add color to chutney. Grate remainder of cucumber and add to mixture, which adds moisture to chutney.
Finely dice garlic, cilantro and chives and add to mix.
Finely dice pepper without touching it if possible, you don't want to inadvertently get this pepper in, or near, your eye.
Gradually add the diced pepper to mix until it is spicy enough for your taste. Optionally, you may leave out some, or all, of the pepper, and use a tasty Caribbean pepper sauce to add the level of spice you desire when preparing individual Doubles.
Tamarind Hot Sauce (Recipe Courtesey of Eric Ackerson) - Step 4
1 peeled carrot
2-3 hot peppers (not deseeded)
1 tablespoon of vinegar
a pinch of salt
1/4 cup orange or grapefruit juice
5 whole tamarind pods peeled and deseeded or about 1/8 cup of tamarind pulp

Whirl that food processor till everything has reached a nice consistency and then allow 1/2 hour for the flavors to meld.

Trinidad Doubles -  Final Step
With all the elements prepared, it is now time for the last step in the assembly of your Trinidad Doubles recipe. On a plate, place 2 barra side-by-side but overlapping slightly. Now, add a tablespoonful of channa and a liberal garnish of cucumber chutney, then finally, a drizzle of Trinidad pepper sauce to create the level of spiciness you desire. Enjoy.

~VaDeR~

Thanks for watching~~!!!

mickys101

越南法式三文治好正

limc

好多選擇啊!

BB29

各國的三文治各有特色

Liukl

寡聞呀，印度和越南居然也有。

Peers123

我中意地道的腿蛋治多D

pigpig007

洗樓王子 發表於 2014-4-22 14:43
Thanks for watching~~!!!

全部刀巧巧味咁喎

t_w

三文治簡單方便，我都喜歡