Backyard BBQ (2)
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.
A staple of Southern garden clubs and church luncheons, the tea sandwich takes on a more satisfying dimension with the addition of artichokes.
Tangy, buttery, smoky, and salty—this sandwich has it all.
Canned tuna has a newly prestigious image now that pricey brands of the ubiquitous fish are flying off the shelf.
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.
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.
The smoky flavor of the bacon takes this simple sandwich to another dimension.
We enjoyed these simple sandwiches at Watermen’s Inn in Crisfield, Maryland.
This sandwich is a triumph of leftovers: a simple zuke sautée meets linguine cacio e pepe on a tender slab of pizza bianca. It's a meal that, true to sandwich form, is far greater than the sum of its parts.
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