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Broil (14) Chill (5) Brine (4) Roast (4) Slow Cook (4) Braise (1) Marinate (1) Poach (1) Steam (1) Stir-Fry (1) Topic Recipe (190) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Sandwich"; var omni_prop8 = "Course:Sandwich"; var omni_pageName="saveur:"+omni_prop12; 10/13/2009 Jerusalem Mixed Grill A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods. Issue #124 10/13/2009 Eggplant and Cucumber Salad Sandwich An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini, parsley, amba (a mango relish), and cucumber salad goes into this vegetarian sandwich, which is based on a traditional Shabbat breakfast of Iraqi Jews. Issue #124 04/14/2010 Lamb Burger Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. Continue... Issue #122 02/25/2009 Artichoke Tea Sandwiches A staple of Southern garden clubs and church luncheons, the tea sandwich takes on a more satisfying dimension with the addition of artichokes. Issue #118 02/11/2010 The Ultimate Grilled Cheese Sandwich The secrets to making a perfect grilled cheese sandwich are low heat and lots of butter. Continue... Issue #117 09/13/2008 Chickpea Masala Sandwich A legacy of the East Indian indentured workers, doubles consist of two pieces of savory flatbread filled with spiced, stewed chickpeas. Issue #114 07/18/2008 Grilled Bratwurst with Shoestring Gremolata Fries Garlic and lemon coated fries are the perfect accompaniment to a hearty bratwurst. Issue #113 02/08/2010 Muffuletta This is the hero to beat all heroes. Invented by Salvatore Lupo, a Sicilian immigrant, in the 1930s at the Central Grocery in New Orleans, the muffuletta once served—and still does—as a hearty lunch for local workers. Continue... Issue #108 12/19/2007 Chicken Salad, Walnuts, Roasted Tomatoes, Pickled Red Onions, and Frisée on Multigrain Bread We love modern renditions of old favorites, and Tom Colicchio's New York–based sandwich emporium has done just that with this recipe. Issue #108 12/19/2007 Reuben Sandwich This classic is the epitome of a New York Jewish-American delicatessen sandwich. Issue #108 12/19/2007 Boston Baked Bean Sandwiches Little known outside of Massachusetts, this dish is a by-product of that state's long tradition of Saturday night baked bean suppers. Issue #108 08/23/2007 Italian Beef Sandwiches Found in "beefstands" all over Chicago, this favorite sandwich is a meat lover's dream. Issue #105 07/13/2007 Open-Face Avocado and Goat Cheese Sandwiches Tangy, buttery, smoky, and salty—this sandwich has it all. Issue #104 07/13/2007 Open-Face Herring Sandwiches This open-faced herring sandwich is traditional fare on the Russian table. Issue #104 04/02/2007 Knife-and-Fork Egg Salad Sandwiches with Chives This egg salad is equally delicious atop bread or eaten on its own. Issue #101 09/04/2007 Panes con Pavo (Salvadoran Turkey Sandwich) This gently spiced sandwich is a unique and tasty way to serve turkey. Issue #97 01/16/2008 Creamed Chipped Beef on Toast (Shit on a Shingle) This recipe for the well-known grub, nicknamed S.O.S., is delicious and satisfying—a great way to start the day. Issue #96 01/16/2008 Creamed Tuna on Toast (Apcray on Apcray) To feed a larger crowd, you can expand the version of this recipe with more white sauce or vegetables. You can also substituted boiled chicken for the tuna. Issue #96 01/25/2008 Pulled Pork Barbecue This is an easy and tasty recipe for pulled pork. Issue #94 01/28/2008 Crab Sandwiches In Cornwall, England these "sarnies" (sandwiches) are made with brown crabs but claw or lump crabmeat will do. Issue #93 « Previous 1 2 3 4 5 . . .10 Next »