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Narrow Results You've Selected: Sandwich Summer Remove all Source Saveur (31) All Recipes (1) Apple Pie, Patis, and Pate (1) Chow (1) Esquire (1) Show all... Food Blogga (1) Hot Off the Garlic Press (1) Life's Ambrosia (1) Love and Olive Oil (1) Off the Broiler (1) Panini Happy (1) PattyCake Baking Co. (1) People (1) Serious Eats (1) Smitten Kitchen (1) The Bitten Word (1) The Kitchn (1) The Parsley Thief (1) Difficulty Easy (43) Medium (2) Main Ingredient Bread (18) Vegetables (16) Pork (14) Beef (7) Cheese (7) Show all... Shellfish (7) Chicken (4) Eggs (3) Fish (3) Lamb (3) Tomato (3) Fruit (2) Potato (2) Shrimp (2) Beans (1) Pasta (1) Course Sandwich (48) Main Course (6) Salad (3) Side Dish (3) Appetizers (2) Show all... Breakfast/Brunch (2) Cuisine American (33) Italian (4) Southern/Soul Food (3) English/Scottish (2) French (2) Show all... Mexican (2) Moroccan (2) Cajun/Creole (1) German (1) Tex-Mex (1) Vegetarian (1) Occasion Backyard BBQ (7) Cocktail Party (1) Easter (1) Technique Fry (9) No Cook (9) Grill/Barbecue (7) Saute (7) Bake (4) Show all... Broil (2) Chill (2) Marinate (1) Poach (1) Roast (1) Slow Cook (1) Steam (1) Topic Recipe (48) 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 = "Season:Summer"; var omni_prop8 = " Course: Sandwich,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 07/13/2012 Porchetta Sandwiches 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 Ham, Cheese, Egg, and Lemon Sandwiches Lemon curd and goat cheese lends this breakfast sandwich from chef Elizabeth Morehead at The Big Egg a pleasing tanginess. Issue #148 07/11/2011 Spiedies These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. Issue #140 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 07/18/2008 Grilled Bratwurst with Shoestring Gremolata Fries Garlic and lemon coated fries are the perfect accompaniment to a hearty bratwurst. Issue #113 07/13/2007 Open-Face Avocado and Goat Cheese Sandwiches Tangy, buttery, smoky, and salty—this sandwich has it all. 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 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 12/06/2005 Tea Sandwiches Make these delightful sandwiches using leftover roast beef and chicken, and then slather the bread-most tearooms remove the crusts-with freshly made butter. Issue #84 10/10/2005 Oyster Po'boy This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans. Issue #81 12/15/2005 German Potato Salad Some recipes for this salad call for sautéing the onions in the bacon fat, but we prefer them left raw. Issue #79 10/23/2007 Tuna Salad Sandwiches Canned tuna has a newly prestigious image now that pricey brands of the ubiquitous fish are flying off the shelf. Issue #69 01/28/2008 Loosemeats Sandwich Part hamburger, part sloppy joe (minus the sauce) this simple sandwich was created in Sioux City in 1924. Issue #67 07/20/2007 Classic Hamburger The higher the meat's fat content, the juicier the burger will be but the more it will shrink; we prefer 80 percent lean beef. Issue #60 03/06/2007 Bacon Cheeseburger We like ours with lettuce and cheddar, tamari sauce, and french-fried potatoes—is this your cheeseburger in paradise? Issue #60 03/06/2007 Lobster Roll From celebrated chef Jacques Pepin, here is a French twist on a New England classic. Issue #52 03/16/2010 Asparagus on Toast with Cream In Hadley, Massachusetts, asparagus is the prized local crop; we got this recipe from the Barstow family, longtime Hadley residents and asparagus aficionados. The Barstows were profiled in "Hadley Grass," an article in SAVEUR’s April 2001 issue. Issue #50 04/19/2007 Asparagus and Bacon on Toast The smoky flavor of the bacon takes this simple sandwich to another dimension. Issue #50 « Previous 1 2 3 Next »