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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

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

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

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

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

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)

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

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

Spaghetti Squash-Pesto Crostini With Prosciutto

Serious Eats Lauren Rothman Post a comment

Spaghetti squash is fun, but It's never quite hearty enough to satisfy. Here, we toss it with a rich parsley pesto, pair it with meaty prosciutto and serve it on top of toasted bread for a dish that's light enough to serve as an hors d'oeuvres, but hearty enough to eat as a light lunch. More

The Best F&$king Grilled Chicken Sandwich Ever

Serious Eats Daniel Gritzer 20 comments

Packed with crushed potato chips, bacon, lettuce, tomato, and two different sauces, this juicy, drippy, delicious grilled chicken sandwich is not only surprisingly quick and easy, it'll also rival any burger out there. More

Sloppy Jessica, or Mac-and-Cheese-Chili Pizza on a Bun

Serious Eats Nick Kindelsperger 7 comments

Inspired by a TV sitcom, the Sloppy Jessica is a gloriously greasy, wonderfully messy beast of macaroni-and-cheese chili stuffed into a pizza-style bun that's dripping with melted mozzarella cheese. More

Open-Faced Egg Salad Sandwich With Bacon

Serious Eats Nick Kindelsperger 4 comments

It's important to know what a specific loaf of bread can and cannot do. So when I got my hands on the astonishing crusty bread, I decided to be as simple as possible, whipping up a straightforward batch of egg salad, and serving the result as an open-faced sandwich. More

Really Awesome Black Bean Burgers

Serious Eats J. Kenji López-Alt 41 comments

These black bean burgers have a complex, satisfying flavor and robustly meaty texture that even devout carnivores will love (seriously, try them with bacon on top). The mixture comes together in just 25 minutes and can be used to make patties for cooking either on the backyard grill or indoors in a skillet. More

Italian Sausage and Fontina Shooter's-Style Sandwich With Onions, Peppers, Fennel, and Sun-Dried Tomato-Caper Relish

Serious Eats J. Kenji López-Alt 4 comments

Juicy Italian sausage bound with melted Fontina cheese is all packed into a pressed sandwich with sautéed onions, fennel, and red peppers and stopped with a rich and tangy sun-dried tomato and caper relish to balance out the fat. This is one hell of a sandwich. More

Roast Duck Shooter's-Style Sandwich With Pickled Carrots, Daikon, Cucumber, and Hoisin Sauce

Serious Eats J. Kenji López-Alt Post a comment

Peking-style roast duck is packed into a sandwich with quick-pickled carrots and daikon radish, sliced cucumbers, and hoisin sauce. The flavors are inspired by Chinese sesame pancakes, but when pressed under heavy weights for several hours, it turns into a neat, flavor-packed meal. More

Roasted Vegetable and Goat Cheese Shooter's-Style Sandwich

Serious Eats J. Kenji López-Alt 5 comments

Roasted vegetables, caramelized onions, and goat cheese are packed into a hollowed out loaf of bread, wrapped tightly, and then pressed under heavy weights for several hours to pack all the flavors into a perfect, bite-height sandwich. More

Pork Carnitas and Oaxaca Cheese Shooter's-Sandwich With Spicy Refried Beans and Pickled Red Onions

Serious Eats J. Kenji López-Alt 3 comments

Mexican tortas are delicious, but messy. This sandwich, inspired by the same flavors, solves that problem by packing them all into a bread boat and pressing them under heavy weights until they form a single, intensely flavorful package with juicy pork, pickled onions, jalapeños, beans, and gooey melted Oaxaca cheese. More

Breakfast Torta With Bacon, Eggs, and Chipotle Guacamole

Serious Eats Nick Kindelsperger Post a comment

Ham and eggs is a very common torta filling in Mexico, and for a good reason. The salty slices bring texture and loads of porkiness to the game, while the eggs help bulk it out. But you know what is crispier and more intense than ham? That's right. Bacon. More

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