The simple combination of creamy goat cheese and avocado is a delicious sandwich-topper. Andr¿ Baranowski
The after-school snack is a complex beast. We like to think of it as a precisely calibrated mini-meal: hearty enough to tamp down a raging post-school appetite, but not so filling as to ruin dinner. It should be small, but not too small, and easy to prepare or make ahead. And we also think it should be cheesy, just because, well, everything should be. That’s why we’re focusing on everything from snack-sized sandwiches to flaky spring rolls. With so many tasty snacks to pick from, you may want to eat them all up before your kid even gets home from school.
Fatty Bacon and Onion Buns
When made with properly fatty bacon, the filling in these rustic buns melts into an irresistible fondant of smoked pork and onions, each one indistinguishable from the other. To replicate the rolling, radiant heat from the traditional Latvian cepeškrāsns (wood-fired ovens) that give these buns their burnished tops, bake in a very hot oven for the first several minutes of baking. Get the recipe for Fatty Bacon and Onion Buns »
No matter how tempting the aroma coming from your kitchen, don’t open the oven to check popovers until about 5 minutes before they’re finished baking, or they will deflate.
Deep-Fried Pork Spring Rolls (Lumpia)
Best known in their deep-fried iteration, lumpia often crackle beneath the teeth. But not always; some come wrapped in fresh egg crepes, while others are wrapper-less. Connoisseurs pine for a version made with shrimp, pork, and shredded coconut palm. The freshly fried version is a marvel, the wrapper crisp, the filling’s texture delicate and yielding. Instead of the common sweet-sour dipping sauce, chef Dale Talde opts for the condiment he used growing up—a mixture of vinegar and soy sauce spiked with raw garlic and fiery chiles—which he likens to the salt and pepper of Filipino food. Get the recipe for Deep-Fried Pork Spring Rolls (Lumpia) »
Supposedly invented in the 1930s by a California date farmer, date shakes are a popular drink at roadside stands in the Coachella Valley.
This recipe makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish—not only with sandwiches but also on the plate with roasted or grilled meats (or game). If there are chips left over, cover them loosely with aluminum foil and store in a cool, dry place. Get the recipe for Potato Chips »
Turkish Grilled Cheese (Kumru)
This specialty of Çesme, a small beach town in Turkey, is one of the world’s great grilled cheese sandwiches, in which the cheese itself is grilled before getting slipped into toasted bread with raw tomato and optional (but highly recommended) toppings of griddled sausage and pickled cucumbers and chiles. Get the recipe for Turkish Grilled Cheese »
Our favorite fillings for light, dainty Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef. Serve a selection open-faced for a colorful, eye-catching presentation.
A smoky, sweet, and savory condiment as versatile as ketchup. This version is adapted from Tim Wiechmann, of Boston’s Playska, a Balkan-style sandwich shop. Get the recipe for Ajvar »
Ricotta and Honey Sandwich
A dollop of ricotta on earthy-sweet oat bread is delicious; add a drizzle of sourwood honey and it’s elevated to the exquisite. (For a bit of sophisticated heat, top with a sprinkle of freshly-crushed red pepper flakes.)
Radish and Butter Sandwich
It’s tres French to pair crisp, spicy radishes with softened, salted butter; a thin-sliced baguette is the perfect vehicle.