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12 Must-Eat Breakfast Sandwiches Across America

The Serious Eats Team 27 comments

Quick! You've just woken up. You regret having a salad for dinner. Maybe you're a little hungover. You're hungry. So what are you craving? We asked our contributors around the country this very question. Here are their egg, bacon, and cheese-loaded answers. More

Salmon Banh Mi From 'Vibrant Food'

Cook the Book Maggie Mariolis 4 comments

Kimberley Hasselbrink's eye-catching bahn mi from her new cookbook, Vibrant Food is super-appealing: she uses fish-sauce-marinated salmon instead of traditional pork, which lightens the sandwich while still providing a touch of fatty richness. It's a sandwich I can see myself making many more times this summer. More

Salmon Banh Mi From 'Vibrant Food'

Serious Eats Maggie Mariolis 1 comment

Kimberley Hasselbrink's eye-catching bahn mi from her new cookbook, Vibrant Food is super-appealing: she uses fish-sauce-marinated salmon instead of traditional pork, which lightens the sandwich while still providing a touch of fatty richness. It's a sandwich I can see myself making many more times this summer. More

Rick Gencarelli's Favorite Sandwiches in Portland

Erin Jackson 2 comments

Lardo chef Rick Gencarelli doesn't need to go far to score a great sandwich, but even so, his cravings take him all over town. Find out his top picks, which range from barbecued pork banh mi to an unusual take on PB&J. More

How to Make Pupusas (Salvadoran Stuffed, Griddled Tortillas) With Masa

Lauren Rothman 14 comments

Salvadoran pupusas are a stellar corn flour-pancake that's griddled and stuffed with delicious fillings, like shredded cheese and braised meats. Our recipe features a layer each of simple refried beans and melty Oaxacan cheese, topped with a simple cabbage, carrot, and onion slaw. More

Cheese and Bean Pupusas (Salvadoran Stuffed, Griddled Tortillas) with Cabbage Slaw

Serious Eats Lauren Rothman 7 comments

Like its kissing cousin, the Mexican gordita, Salvadoran pupusas are a stellar corn flour pancake stuffed with fillings such as shredded cheese and braised meats, then griddled. Pupusas have the advantage of being stuffed before they're cooked, ensuring an irresistible gooey layer of cheese inside. Our recipe features a simple refried bean filling in addition to melted Oaxacan cheese, and gets topped with curtido, a simple cabbage, carrot and onion slaw. More

How to Make the Quickest Biscuit-Egg Breakfast Sandwiches Imaginable

Daniel Gritzer 6 comments

Delicious drop biscuits—quick and easy to make—are stuffed with scrambled eggs loaded with melted mozzarella cheese, a touch of feta, and plenty of fresh dill. On the surface, this may seem like a lot of work just for breakfast, but it actually couldn't be easier to prepare. More

Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches

Serious Eats Daniel Gritzer Post a comment

Delicious drop biscuits—quick and easy to make—are stuffed with scrambled eggs loaded with melted mozzarella cheese, a touch of feta, and plenty of fresh dill. On the surface, this may seem like a lot of work just for breakfast, but it actually couldn't be easier to prepare. More

From the Archives: Wicked Good Lobster Rolls

J. Kenji López-Alt Post a comment

A lobster roll consists of chunks of tender, sweet, cooked lobster meat barely napped in a thin coating of mayonnaise, all stuffed into a top-split, white-bread hot dog bun lightly toasted in butter. How do you make the best of such a simple creation? As with many things, it all comes down to attention to detail. Perfect selection and treatment of ingredients, balance, and above all, the ability to restrain yourself from over thinking. It's just a lobster roll, right? More

How to Make Juicy Turkey Burgers With Three Delicious Toppings

One-Pot Wonders Yasmin Fahr 3 comments

These tender, 30-minute turkey burgers are packed with flavor and come with three different toppings ideas: cumin-scented avocado mash with sprouts; crunchy, Asian-inspired slaw with charred scallions; and sautéed tomatoes with melted shallots, and fresh ricotta. More

Eggplant Meatballs From 'The VB6 Cookbook'

Cook the Book Kate Williams 10 comments

Hearty and versatile eggplant has got to be one of the best vegetable substitutes for meat. Mark Bittman uses the nightshade as the base for meat-less meatballs in his new VB6 Cookbook. Once baked, the tender "meatballs" are surprisingly flavorful (as long as you don't skimp on the salt), making it easy to forget that you may normally be eating beef. More

Eggplant Meatballs From 'The VB6 Cookbook'

Serious Eats Kate Williams 2 comments

Hearty and versatile eggplant has got to be one of the best vegetable substitutes for meat. Mark Bittman uses the nightshade as the base for meat-less meatballs in his new VB6 Cookbook. Once baked, the tender "meatballs" are surprisingly flavorful (as long as you don't skimp on the salt), making it easy to forget that you may normally be eating beef. More

Two Delicious and Easy Soft-Shell Crab Sandwiches to Celebrate the Season

Daniel Gritzer 4 comments

Bursting with tangy juices, soft-shell crabs are the perfect sandwich filling. Here we present two styles, one a riff on a classic Maryland soft-shell sandwich with the addition of a tasty tomato salsa, the other a banh mi-style sandwich with ginger-chile mayo, pickled vegetables, and fresh cilantro. More

Sautéed Soft-Shell Crab Sandwiches With Pickled Vegetables, Cilantro, and Ginger-Chili Mayo

Serious Eats Daniel Gritzer Post a comment

Inspired by both the Cantonese dish of crabs sautéed with scallions and ginger, and Vietnamese banh mi, these oversized soft-shell crab sandwiches feature lightly toasted soft baguettes packed with three crisp sautéed soft-shell crabs each, along with ginger-chili mayo, quick-pickled carrots and cucumbers, fresh scallions, and cilantro. More

Butter-Sautéed Soft-Shell Crab Sandwiches With Tomato Salsa

Serious Eats Daniel Gritzer Post a comment

The classic Maryland-style soft-shell crab sandwich usually comes on white sandwich bread with mayo, sliced tomato, and lettuce. In this variation inspired by the original, we add a delicious tomato salsa made from oven-dried tomatoes, olive oil, basil, and red wine vinegar. More

Sloppy Chori-Joes (Chorizo Sloppy Joes)

J. Kenji López-Alt 8 comments

I can't say that I've eaten tons of sloppy joes since my childhood, but I've been known to open the odd can of Manwich from time to time, and to be completely honest, it's usually a disappointment, much in the way that watching re-runs of He-Man makes me realize that cartoons weren't actually better when I was a kid—I was just less discerning. Seeing as I still had a ton of chorizo leftover from making tacos, I wondered if it'd make a good base for some homemade sloppy joes. Man, does it ever! More

Sloppy Chori-Joes (Chorizo Sloppy Joes)

Serious Eats J. Kenji López-Alt 2 comments

Spicy chorizo sautéd with avocado and poblano peppers makes for a flavor-packed, adult-friendly upgrade to standard sloppy joes while still maintaining the sweet and savory quality that makes the originals so darn delicious. Once you've got the chorizo on hand, this recipe comes together in under 30 minutes. More

How to Make Chicago-Style Italian Beef at Home

Nick Kindelsperger 17 comments

Chicago's iconic Italian beef is one of the most unwieldy sandwiches ever created by man. At first glance it looks like the less dignified cousin of the French dip, but instead of coming with a nice little side of au jus for you to wet the sandwich's ends with, this bad boy is saturated from the start. Ask for it "dipped" and the whole sandwich is dunked in meaty juices, soaking the bread to the core. There's no respectable way to eat one of these, but it's well worth the mess. If you don't live in the Chicagoland area, here's how to make one at home. More

Homemade Italian Beef

Serious Eats Nick Kindelsperger 7 comments

Recreating an authentic Italian beef at home sounds easy, but it's surprisingly hard to do without an industrial meat slicer. I don't know about you, but that's one piece of kitchen gear that I don't have. Fortunately, if you give up on roasting the beef yourself, there's another way. More

Mexican Gorditas (Fried Stuffed Corn Cakes)

Serious Eats Lauren Rothman 3 comments

Once you eat a Mexican gordita, your life may never be the same again: Corn cakes made from masa dough are pan-fried to create a crisp exterior and a steamy, tender interior, then stuffed with any number of traditional fillings, from spicy beans, to fresh white cheese and tender shredded meats. More

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