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12/07/2012
The beef cut of choice for California barbecue and grilling, tri-tip steak (also called Newport, Santa Maria, or triangle steak) comes from the lean bottom sirloin. Here it's sliced and seasoned with rosemary, chiles, garlic, and cumin in a tender filling for tacos.
Issue #152
10/21/2012
Both hands are needed to eat this overstuffed tuna sandwich, lavished with fiery condiments and stacks of fixings, a North African take on a French pan bagnat.
Issue #151
10/30/2012
Pan bagnat, or "bathed bread," is a sandwich found at every bakery and market in the French region of Provençal.
Issue #150
07/16/2012
The bolillo, a French-style crusty white bread roll from Mexico, is the traditional foundation of this comforting dish, but a kaiser or most any other sandwich roll will work well.
Issue #149
07/16/2012
These salsa-dunked and griddled sandwiches, an iconic Mexico City street food, are named for the pambazos—soft, oval rolls—they're typically made with. Telera and kaiser rolls make fine substitutes.
Issue #149
07/13/2012
The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aïoli on ciabatta buns accompanied with herb-strewn fries.
Issue #148
06/13/2012
Lemon curd and goat cheese lends this breakfast sandwich from chef Elizabeth Morehead at The Big Egg a pleasing tanginess.
Issue #148
03/20/2012
Our favorite fillings for Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef.
Issue #145
01/25/2012
The oysters are fried in a spicy cornmeal breading for this classic New Orleans sandwich, the recipe for which comes from Crabby Jack's restaurant in Jefferson, Louisiana.
Issue #144
01/20/2012
Classic cured salmon is served with a bright mustard-honey sauce in this recipe.
Issue #144
07/11/2011
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash.
Issue #140
06/07/2011
This delicious Alabama sandwich is distinguished by a creamy sauce that bastes and dresses the chicken.
Issue #139
02/25/2013
A staple of Mumbai street stalls, these aromatic fried potato-fritter sandwiches are slathered with coriander and tamarind chutneys and served on a buttered, toasted roll.
Issue #137
09/11/2012
Classic Southern pimento cheese makes for an excellent lunchbox sandwich with lettuce and tomatoes. Author Rachel Wharton uses Rick's Picks brand of pickled red peppers in this sandwich, but if you can't find them, use regular jarred pimientos in brine.
Issue #137
06/22/2012
This ice cream sandwich, sold as a street snack in Singapore, comes in an array of colors and flavors.
Issue #137
04/24/2011
The mayonnaise-based sauce in this hearty vegetable and cheese sandwich from Pasquale Hermanos, chef Gastón Acurio's chain of sandwich shops based in Lima, Peru, is flavored with ground fresh rocoto, a spicy South American chile.
Issue #137
04/14/2011
The croque monsieur, the classic French ham and cheese sandwich covered in cheesy béchamel, becomes a madame when a fried egg is placed on top of it.
Issue #137
04/12/2011
If serving these elegant sandwiches for afternoon tea, remove the crusts and cut each into 4 triangles or 2 rectangles. Arrange in stacks of 2 alongside the rest of your tea sandwiches.
Issue #137
04/08/2011
The lomito completo, popular in Uruguay and Argentina, lavishes sirloin steak in sauerkraut, mayonnaise, ketchup, mustard, and a runny fried egg.
Issue #137
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