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Entries tagged with 'Sandwich'

Burger Toppings Week: The Smashed Reuben Burger

Daniel Gritzer 2 comments

Sure, the Reuben sandwich is a classic that can't be improved. That doesn't mean magic won't happen when it's reimagined as a hamburger. Here, we take a page from the Gospel of Slider and the Gospel of Smashed, to create a gooey, dripping, crusty, delicious Reuben burger. More

Smashed Reuben Burgers

Serious Eats Daniel Gritzer 1 comment

Sure, the Reuben sandwich is a classic that can't be improved. That doesn't mean magic won't happen when it's reimagined as a hamburger. Here, we take a page from the Gospel of Slider and the Gospel of Smashed, to create a gooey, dripping, crusty, delicious Reuben burger. More

Burger Toppings Week: Vamos a Mexico With the Cemita Burger

Daniel Gritzer 10 comments

What do you get when you take Mexico's greatest sandwich and combine it with a good ol' all-beef burger from the U.S. of A.? Why, the cemita burger, claro! Refrieds, chipotle, avocado, shredded cheese, lettuce, tomato, and more come together for this extravaganza of burger toppings. More

Cemita Burger With Refried Beans, Chipotle Mayo, Avocado, and Oaxacan Cheese

Serious Eats Daniel Gritzer 6 comments

What do you get when you take Mexico's greatest sandwich and combine it with a good ol' all-beef burger from the U.S. of A.? Why, the cemita burger, claro! Refrieds, chipotle, avocado, shredded cheese, lettuce, tomato, and more come together for this extravaganza of burger toppings. More

Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Cook the Book Maggie Mariolis 3 comments

Debi Mazar calls this this sandwich from her new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, co-written with husband Gabriele Corcos, "sexy." And there is something a little sultry about how the salty, fat-licked prosciutto, the funky cheese, the bracing radicchio, and the sweet fig jam come together. More

Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Serious Eats Maggie Mariolis 1 comment

Debi Mazar calls this this sandwich from her new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, co-written with husband Gabriele Corcos, "sexy." And there is something a little sultry about how the salty, fat-licked prosciutto, the funky cheese, the bracing radicchio, and the sweet fig jam come together. More

12 Must-Eat Breakfast Sandwiches Across America

The Serious Eats Team 38 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 2 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

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

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