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03/22/2011
The Schmitter
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
SPAM and Cheese Sandwich
This flavorful sandwich is made with SPAM, shredded cheddar and Jack cheeses, and kimchi.
Issue #137
03/22/2011
Sweetbread Pita
Chef Yossi Elad makes this spicy pita sandwich at Machneyuda, his restaurant in Jerusalem.
Issue #137
03/21/2011
Pulled Pork Italiano
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
Pork Patty Breakfast Sandwich
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
Fried Tomato Hoagie
This sandwich is a vegetarian version of a hoagie served at Chickie's Italian Deli in Philadelphia.
Issue #137
03/21/2011
Patacón Maracucho (Fried Plantain Sandwich)
This Venezuelan specialty is sandwiched between two slices of crispy fried plantain.
Issue #137
03/21/2011
The Reuben
The key to this grilled corned beef, Swiss, and sauerkraut sandwich is making the rich, tangy dressing from scratch.
Issue #137
03/21/2011
Man'oushé (Herbed Vegetable Flatbread Sandwich)
Manaeesh are flatbreads spread with various fillings, then folded over for easy eating.
Issue #137
03/21/2011
Israeli Schnitzel Sandwich
This recipe is an adaptation of Schnitzi Schnitzel Bar's chile-flecked "Spanish" schnitzel.
Issue #137
03/21/2011
Italian Beef Sandwich
This spicy hot roast beef sandwich, a Chicago classic, is drenched in a garlicky gravy that permeates the crusty roll.
Issue #137
03/19/2011
Cemita Poblana (Puebla-Style Sandwich)
This regional Mexican favorite from the city of Puebla comes with a variety of fillings.
Issue #137
03/19/2011
Crab Cake Sandwich
This addictive sandwich is filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad.
Issue #137
03/19/2011
Banh Mi (Vietnamese-Style Sandwich)
The baguette for this iconic Vietnamese sandwich "should be light and airy, with a very delicate crumb that does not fight you, but just frames the sandwich."
Issue #137
12/12/2012
Hearts of Palm Fries with Chipotle Mayo
These addictive fries, served at Yerba Buena restaurant on New York City's Lower East Side, can be made with fresh hearts of palm for a crispier texture.
Issue #136
01/09/2011
Panelle (Chickpea Fritters)
These addictive fritters are a classic Sicilian street food.
Issue #136
10/08/2010
Pesce Spada alla Ghiotta (Swordfish with Olives and Capers)
This dish, based on one from the book My Calabria (See book review), matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers.
Issue #133
07/29/2012
Zucchini Fritters (Kolokitho Keftedes)
Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.
Issue #131
07/15/2010
Wild Greens with Fried Eggs (Horta me Avga Tiganita)
This dish from Epirus marries the silky richness of an egg with the pleasing, mild bitterness of wild greens.
Issue #131
07/15/2010
Rabbit and Onion Stew (Kouneli Stifado)
Sweetened with prunes and studded with pearl onions, this country-style rabbit stew is a home-cooked specialty on Crete.
Issue #131
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