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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
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
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
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
04/23/2011
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
04/13/2011
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
04/11/2011
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
04/07/2011
The lomito completo, popular in Uruguay and Argentina, lavishes sirloin steak in sauerkraut, mayonnaise, ketchup, mustard, and a runny fried egg.
Issue #137
03/30/2011
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
03/29/2011
This sumptuous grilled sandwich is a crusty roll filled with roast pork, ham, Swiss cheese, and pickles.
Issue #137
03/23/2011
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
03/21/2011
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
03/21/2011
This flavorful sandwich is made with SPAM, shredded cheddar and Jack cheeses, and kimchi.
Issue #137
03/21/2011
This hearty German sandwich on thick-sliced country bread calls on a classic combination: cured ham and fried eggs.
Issue #137
03/21/2011
Chef Yossi Elad makes this spicy pita sandwich at Machneyuda, his restaurant in Jerusalem.
Issue #137
03/21/2011
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
03/21/2011
Brazil's bauru smothers roast beef with melted mozzarella and tomato.
Issue #137
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