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Recipe (190)
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04/03/2011
Chef Tom Colicchio based this sandwich, with cilantro, cucumber fennel, lime, chile, and calamari, on his memories of eating street food in Singapore.
Issue #137
03/31/2011
Chef Pichet Ong, of Spot Dessert Bar in New York City, gave us this recipe for an ice cream sandwich based on those he ate as a child in Bangkok.
Issue #137
03/30/2011
This sumptuous grilled sandwich is a crusty roll filled with roast pork, ham, Swiss cheese, and pickles.
Issue #137
03/24/2011
Found in train stations all across Italy (hence the name), this simple sandwich of salty speck, crunchy arugula, and creamy fontina is the perfect on-the-go sandwich.
Issue #137
03/22/2011
In this adaptation of a Philadelphia favorite, created at McNally's Tavern in Chestnut Hill, roast beef and griddled salami are stacked on a kaiser roll with cheese, tomato, and onion.
Issue #137
03/22/2011
This flavorful sandwich is made with SPAM, shredded cheddar and Jack cheeses, and kimchi.
Issue #137
03/22/2011
This hearty German sandwich on thick-sliced country bread calls on a classic combination: cured ham and fried eggs.
Issue #137
03/22/2011
Chef Yossi Elad makes this spicy pita sandwich at Machneyuda, his restaurant in Jerusalem.
Issue #137
03/22/2011
This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then "drowned" in a spicy chile de árbol sauce.
Issue #137
03/22/2011
This sweet sandwich, from Tartine Bakery & Café in San Francisco, is pressed and griddled to melt the creamy banana, cheese, and quince filling and toast the bread.
Issue #137
03/22/2011
Brazil's bauru smothers roast beef with melted mozzarella and tomato.
Issue #137
03/22/2011
This update on the classic sardine sandwich combines spicy horseradish cream with rich French sardines and pickled onions.
Issue #137
03/22/2011
Vegetables nearly upstage the meat in the Bolivian sanduíche de chola, in which roast pork is seasoned with yellow salsa and vegetables en escabeche.
Issue #137
03/21/2011
This decadent creation combines hollandaise, spinach, and a homemade sausage patty that cleverly encases a runny egg yolk on a toasted English muffin, for an out-of-this-world breakfast sandwich.
Issue #137
03/21/2011
DiNic's, in Philadelphia, serves this sandwich of luscious wine- and herb-braised pulled pork, sharp provolone, and roasted long hot peppers.
Issue #137
03/21/2011
This sandwich is a vegetarian version of a hoagie served at Chickie's Italian Deli in Philadelphia.
Issue #137
03/21/2011
This hefty sandwich combines bologna and french fries with piri-piri hot sauce.
Issue #137
03/21/2011
The ultimate grilled cheese sandwich, according to author Francine Prose, includes Aleppo pepper, which adds a dimension of spiciness to balance the tangy sourdough bread and the creamy mozzarella.
Issue #137
03/21/2011
At Central Grocery in New Orleans, they use their famous olive salad to dress deli meats and cheeses in an irresistible sandwich.
Issue #137
03/21/2011
This Venezuelan specialty is sandwiched between two slices of crispy fried plantain.
Issue #137
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