Food

Recipes from SAVEUR Issue #137: Sandwiches

March 29, 2011

All the recipes published in the April 2011 issue of SAVEUR Magazine.

See the RecipeTodd Coleman

Fancy Sandwich Loaf — Sandwich loaves were popular party foods in the 1940s and '50s. This updated version combines earthy mushrooms and pistachios with baked ham and fresh asparagus.Todd Coleman

Stir-Fried Vegetable Sandwich (Asaltado Vegetariano) — This sandwich combines stir-fried vegetables with a citrusy chile mayonnaise.Todd Coleman

See the RecipeTodd Coleman

Banh Mi Sandwich — According to Andrea Nguyen, author of Into the Vietnamese Kitchen (Ten Speed Press, 2006), 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."Todd Coleman

California Sandwich — A version of a California classic, this sandwich is a mix of vegetables, whole-grain bread, and Jack cheese, topped with ranch dressing.Todd Coleman

Cemita Poblana — Mexico's overstuffed cemita poblana brims with queso blanco, chipotle, pepper, avocado, papalo and crisp milanesa (a fried cutlet).Todd Coleman

The Chuck Schumer is a custom-made Subway roast beef with extra tomatoes, onions, and pickles named for New York's senior senator.Todd Coleman

The crab cake sandwich at David Lentz's Hungry Cat restaurants in Hollywood and Santa Barbara, California, comes with romesco sauce and shaved fennel, red onion, and arugula.Todd Coleman

The croque monsieur, the classic French ham and cheese sandwich covered in cheesy bechamel, becomes a "madame" when a fried egg is placed on top.Todd Coleman

Cubano (Cuban Ham and Cheese Sandwich) — A Cubano is a griddled white roll with Swiss cheese, boiled ham, dill pickle slices, and roasted pork.Todd Coleman

Take inspiration from the comic strip "Blondie" to make your own catchall sandwich with goods from the Thanksgiving table like greens, turkey, cheese, cranberry sauce, and more. See the recipe for The Dagwood »Todd Coleman

Egg and Watercress Sandwich — 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.Brian Beaver

Elena Ruz — Commonly served during merienda (afternoon tea) in Cuba, this sandwich of turkey, jam, and cream cheese on a roll is sweet and savory all in one. Try substituting leftover cranberry sauce for the strawberry jam.Todd Coleman

Fried Calamari Sandwich — Fiery sriracha sauce and fresh herbs and cucumbers balance the richness of chef Tom Colicchio's fried calamari sandwich.Todd Coleman

Todd Coleman

In South Africa, french fries, bologna, and achar was dubbed The Gatsby after the 1974 film The Great Gatsby, which played there at the time of the sandwich's invention. See the recipe for The Gatsby »Todd Coleman

See the RecipeMichael Kraus

A common street food in Lebanon, manaeesh are flatbreads spread with various fillings, then folded over for easy eating. This recipe is based on one in Barbara Abdeni Massaad's Man'oushé: Inside the Street Corner Lebanese Bakery (Alarm, 2005). See the recipe for Man'oushé »Todd Coleman

See the RecipeTodd Coleman

Muffuletta — Deli meats and cheese are elevated to greatness with an olive salad in this New Orleans classic.Todd Coleman

Fried Plantain Sandwich (Patacón Maracucho) — Who needs bread to make a sandwich? Venezuela's patacon maracucho uses fried plantains instead.Todd Coleman

See the RecipeTodd Coleman

This decadent creation from reader Denise Woodward, author of the blog Chez Us, 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. This recipe first appeared in our April 2011 special Sandwich Issue with the article Picture-Perfect.Denise Woodward/Chezus.com

Pulled Pork Italiano — Provolone and roasted long hot peppers top luscious wine-and-herb-braised pulled pork in a favorite from DiNic's in Philadelphia. Get the recipe for Pulled Pork Italiano »Todd Coleman

Several people named Reuben have been credited with inventing grilled corned beef, sauerkraut, Swiss Cheese, and creamy dressing on rye. See the recipe for The Reuben »Todd Coleman

Roast Pork Sandwich — Tuna mayonnaise gives April Bloomfield's roast pork sandwich at John Dory Oyster Bar in New York City a savory boost.Todd Coleman

Sardine Sandwich — Another easy and not-scary option if you're trying to ease your way into enjoying sardines.Todd Coleman

This update on the sardine sandwich provides an extra kick in the horseradish cream.Todd Coleman

See the RecipeTodd Coleman

Sloppy Joe was named for a cafe cook in Sioux City, Iowa. See the recipe for Sloppy Joe »Todd Coleman

The SPAM and Cheese Sandwich from Kogi, in Los Angeles, is made with a slider bun, Monterey Jack and cheddar cheeses, SPAM, sweet chile sauce, and kimchi. See Recipe For the SPAM and Cheese Sandwich from Kogi » Back to Classic Combination: Ham and Cheese »Todd Coleman

Though it takes a man's name, the Strammer Max butter-fried bread topped with ham and an egg, is actually German slang for male virility. See the recipe for Strammer Max »Todd Coleman

The cumin-spiced Sweetbread Pita from Yossi Elad of Jerusalem's Machneyuda has a bright topping of chopped preserved lemon and jalapeño.Todd Coleman

Torta Ahogada — This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then "drowned" in a spicy chile de árbol sauce.Todd Coleman

Blue Ribbon's Tuna Salad Capers and red onion lend piquancy to the tuna salad at Manhattan's Blue Ribbon Bakery. See the recipe for Blue Ribbon's Tuna Salad » Back to Salad Days »Michael Kraus

Cajun Shrimp Salad — Grilled and smoked shrimp are bound by a spicy cream cheese dressing in the Cajun shrimp salad at Hoover's Cooking in Austin. Get the recipe for Cajun Shrimp Salad »Michael Kraus

Coronation Chicken Salad — Made for Queen Elizabeth II's coronation lunch in 1953, this curry powder- and mango chutney-laced chicken salad has been wildly popular in Britain ever since.Michael Kraus

Katz's Chopped Liver New York City's Katz's chopped liver, made with both chicken and beef livers, gains its silky texture from the addition of schmaltz. See the recipe for Katz's Chopped Liver » Back to Salad Days »Michael Kraus

Lobster Salad — Chef Jasper White's lobster salad, a version of New England's lobster roll filling, gets crunch from scallions and cucumber.Michael Kraus

Neiman Marcus Chicken Salad — Neiman Marcus Chicken Salad, a classic department-store lunch item, gains richness from grapes, almonds, and a whipped cream dressing.Michael Kraus

Russian Egg and Mushroom Salad (Salat iz Yaits i Gribov) — Dill and dijon mustard add tang to Russian egg and mushroom salad, which is delicious on sourdough rye.Michael Kraus

Danish Smoked Herring, Beet, and Potato Salad (Sildesalat) — Danish smoked herring, beet, and potato salad is terrific on whole wheat.Michael Kraus

Southern Ham Salad — Southern ham salad is spiked with pickles and celery.Michael Kraus

Fromage Blanc, Banana, and Membrillo Sandwich — This sweet sandwich from Tartine Bakery & Café in San Francisco, is pressed and griddled to melt the creamy banana, cheese, and quince filling and toast the bread.Todd Coleman

This ice cream sandwich, sold as a street snack in Singapore, comes in an array of colors and flavors. Author Chris Tan advises using bleached all-purpose flour to produce a soft, Wonder bread-like crumb. See the recipe for Ice Cream Loti »Todd Coleman

Chef Pichet Ong, of Spot Dessert Bar in New York City, gave us this recipe for pok pok, an ice cream sandwich based on those he ate as a child in Bangkok. See the recipe for Pok Pok »Todd Coleman

Potato Fritter Sandwich (Vada Pav) — 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.Todd Coleman

Bauru (Brazilian Roast Beef Sandwich) — Brazil's Bauru is made by smothering roast beef with melted mozzarella and tomato. See the recipe For Bauru »Todd Coleman

Sanduíche de Chola — Vegetables nearly upstage the meat in the Bolivian Sanduiche de Chola, in which roast pork is seasoned with yellow salsa and vegetables en escabeche. See Recipe For Sanduiche de Chola »Todd Coleman

Lomito Completo — In the Lomito Completo, popular in Uruguay and Argentina, sirloin steak is lavished with sauerkraut, mayonnaise, ketchup, mustard and a runny fried egg. See the recipe for Lomito Completo »Todd Coleman

Roasted Pepper Salad (Mechwia) — This tart pepper relish from north Africa is a great topping for lamb kebabs and other sandwiches.Michael Kraus

Pickled Blueberries — Chef Tyler Kord of No. 7 Sub Shop in New York City created these sweet-tart pickled blueberries for his sandwich of brie, pistachios, and chervil.Michael Kraus

Yemenite Chile Relish (Schug) — Piquant schug makes a fantastic condiment for pita and falafel sandwiches.Michael Kraus

Tonkatsu Sauce — This popular Japanese condiment, flavored with Worcestershire sauce and dry mustard powder, is the key sauce on a fried pork tonkatsu sandwich.Michael Kraus

Our favorite Italian Panino features focaccia, Taleggio, speck (smoked cured ham), arugula, and balsamic vinegar. See Recipe For Italian Panino » Back to Classic Combination: Ham and Cheese »Todd Coleman

Todd Coleman

Todd Coleman

Sarah Kanabay

Latvian Rye Latvia's best-known rye bread is a dark, dense, 100 percent whole-grain rye called rupjmaize, which contrasts sourness with a mild sweetness. Latvian rye goes particularly well with smoked fish, charcuterie, and highly flavored cheeses, such as Roquefort.Todd Coleman

Michael Kraus

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