Doughnut sandwich
In today's world, Doughnut sandwich is a topic that has captured the attention of millions of people around the world. Since its foray into modern society, Doughnut sandwich has generated passionate debate, inspired in-depth research, and captured the imagination of individuals of all ages. As we continue to explore the different aspects of Doughnut sandwich, it is evident that its impact extends to multiple areas of our lives, from popular culture to world politics. In this article, we will delve into the fascinating world of Doughnut sandwich and explore its implications for contemporary society.
A doughnut sandwich is a combination of a doughnut and a sandwich, typically constructed using a glazed, deep-fried flour doughnut and split in the middle like a bagel. Various types of foods, such as cheese, bacon, peanut butter and more, are usually added between the slices creating a sandwich. There are different types of doughnut sandwiches, some made with cake doughnuts
The doughnut breakfast sandwich is usually made with bacon, eggs, sausage and some type of cheese like cheddar or American cheese. Some variations may include sausage. The Luther Burger is a bacon cheeseburger served on a doughnut bun. The doughnut chicken sandwich is made with fried chicken. A ham variation can be made with ham, Swiss cheese and a condiment like fruit preserved or spicy mustard. Dessert versions are made with ice cream.
References
- ^ Kaplan, Sarah (August 15, 2013). "Franken-Desserts". Washington City Paper. Retrieved 22 November 2013.
- ^ Grimes, Susan Harpt (October 9, 2013). "Drilling's Panther Pub serves food and hospitality". Express Milwaukee. Archived from the original on 18 October 2013. Retrieved 22 November 2013.
- ^ "Cake Doughnut Breakfast Sandwich". Food and Wine.
- ^ a b Russo, Susan. The Encyclopedia of Sandwiches.
- ^ "This Glazed Donut Breakfast Sandwich Proves You Really Can Have It All". Thrillist.com.
- ^ Brown, Ellen. Donut Nation: A Cross-Country Guide to America's Best Artisan Donut Shops. Running Press. p. 47.
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