Cheese smørrebrød (Danish open-faced sandwich) are eaten to conclude a meal. This version with tangy blue cheese, mellow pear, and toasted hazelnuts is sweet without being cloying.
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The combination of chewy meat, crunchy pickles, and shredded horseradish give this smørrebrød (Danish open-faced sandwich) an irresistible blend of textures. To keep things simple, this recipe calls for prepared roast beef and bottled horseradish.
This classic Danish open-faced sandwiche features pickled herring with rich butter and dense, tangy sourdough rye bread.
Smoked turkey stands in well for barbecued pork in a Carolina-style sandwich. The hot, vinegary sauce adds moisture to reheated turkey, which makes for some very fine drippings over coleslaw.
Slices of turkey on top of a crisp stuffing waffle, all covered with a cheesy gravy sauce that gets broiled until browned and bubbly before being topped off with a fried egg. This is the stuff morning-after-Thanksgiving dreams are made of.
Prune's brunch is known as being one of the best in the city, and is worth the two hour wait, even on a chilly, hungover morning. One of the big draws is the Monte Cristo, an outrageous, deep-fried, French-toast/ ham-and-cheese hybrid. Gabrielle Hamilton shares the recipe in her new cookbook, Prune. She builds the triple-decker sandwich on white bread with loads of butter, French ham, Swiss Cheese, and roasted turkey. This gets soaked briefly in eggs and milk and griddled in clarified butter. And THEN deep-fried.
To make the best chicken Parm sandwich, just start with the best chicken Parmesan. Our version uses a buttermilk brine for extra juiciness and flavor. We take the leftovers and pack them into a full-sized loaf of toasted ciabatta, adding some extra sauce and cheese to keep the bread moist before cutting it up into single serving slices. This is a chicken Parm sandwich so good it's almost worth making the chicken Parm fresh just for the sandwich.
A juicy, flavor-packed salmon burger stuffed with dill, onions, and horseradish, served with a sweet and creamy honey-dijon mayonnaise and avocado slices on toasted buns. It's cooked with just one skillet, and finished in about 15 minutes.
This insanely delicious sandwich requires a little more prep work than most but it is absolutely worth it: Filled with juicy, shredded beef short rib, sweet and tender caramelized onions, melted Gouda cheese, and a sharp mustard sauce, then tucked into griddled marbled rye bread, they're far more than just an easy snack. This is an indulgent meal unto itself.
This is by no means a traditional turkey club sandwich: It is loaded with deeply roasted turkey-and-pork-belly shawarma, and accented with a flavorful bacon mayonnaise. All those rich ingredients are balanced with fresh tomato slices and peppery baby arugula. And while a classic turkey club has three layers of bread, we ditched the middle layer because we found it makes the sandwich too hard to eat without adding much that the other two bread slices don't already deliver.
Grilled flap steak, charred scallions, salami-cheese crisps, a rich pepper-and-onion sauce, all packed into a soft roll with salami baked into it. These sandwiches are the bomb. The reinvented Steak Bomb, to be exact.
These soft rolls are great for sandwiches. They have a moist, tender crumb and thin, crisp exterior. Most of the time spent here is just letting the yeast do it's thing. These rolls are a great way to ease into bread baking, easily mixed in a standing mixer and shaped by hand.
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.
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.
Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'
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.
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.
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.
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.
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.
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.