This homemade play on Arby's Beef n' Cheddar sandwich—a roast beef sandwich blanketed in cheese sauce—is made with a full-flavored sharp Cheddar-cheese sauce and gets some extra oomph from a bracing, nose-clearing horseradish sauce.
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A Rachel sandwich—hot pastrami on rye with swiss cheese, cole slaw, and Thousand Island dressing—made with fried New Jersey pork roll in place of the pastrami.
For those who were not raised with HP sauce, its flavor is savory and acidic, sweet and salty, and many of us consider it one of the world's great meat condiments. This classic sandwich couldn't be easier to make. The only ingredients are a pound of bacon and some crusty rolls, but the addition of HP makes the sum more than its parts.
Salame ala Diavolo is Maialino chef Nick Anderer's contribution to The Big New York Sandwich Book. You're not going to find it on Maialino's lunch menu, but it's the kind of sandwich you could assume that he and his kitchen crew munch on—a play on an Italian sub assembled from salumi scraps and focaccia ends that haven't made it to the bread basket, with a pepper-olive relish that ties it all together.
Have you ever found yourself with an unexpected group of hungry guests and nothing planned for lunch? Well, you're not alone. Actress, country singer, blogger and new cookbook author Gwyneth Paltrow has found herself in the very same situation, proving that even celebrities find themselves in awkward spots. These Grilled Tuna Rolls from My Father's Daughter came into being as an impromptu summer lunch, when Paltrow found herself having to feed a crowd with just a few tuna steaks and a bag of hot dog buns on hand.
Croque-monsieur is, very simply, a grilled ham and cheese; the easy addition of a fried egg on top transforms it into a croque-madame. There are many different versions of this classic French fast food, including smothering the final product with cheesy mornay sauce. Here I've opted for the plain version, but as with any sandwich, you should feel free to explore all the different variations until you create your own perfect version.
I can't believe I've never heard of this sandwich before. The Israeli specialty pairs fried eggplant with hard boiled eggs, hummus, a fresh salad, and some kind of spicy component. As soon as I read about it, I knew I had to have it.
By first caramelizing onions in the skillet and removing them, you build up a patina of sticky, browned onion juice that fuses itself to the beef when you smash the patties into it.
All the flavors of Daube on a roll: tender beef, punchy orange and olives, sweet onions and carrots, earthy herbes de Provence, and deep wine and stock. A perfect way to update and cheat your way back on a French classic.
There are "grilled cheese people" and then there are people who could honestly take it or leave it. It's not that I don't have some serious nostalgia tied to the sandwich. Shoot, I might even crave it when I'm sick. But I usually find them boring, heavy, and one-dimensional. But I was immediately attracted to this Gourmet recipe that spruced everything up with curry mayonnaise and thinly sliced fennel. It's still indulgent, but the curry powder helps enliven each bite, and the fennel adds some crunch.
You either grew up with ham salad or you find the whole idea repulsive. There's not much I can do. I admit that I was indoctrinated early on, having encountered the salad at a hundred different potlucks and socials. Usually it was found heaped into croissants, and while it could occasionally achieve perfection, mostly it was either completely underwhelming or a horrible pasty pink sludge. But not this stuff.
Is there a time and place for grilled skinless, boneless chicken breasts? When it somehow doesn't come out all dried-out and tasteless? I say yes, and this blackened chicken sandwich is proof.
It's basically just chopped-up hard boiled eggs, mayonnaise, and curry powder, but it has a few elements that make it a tad more interesting. The arugula helps add a peppery bite, and the pistachios add an unexpected crunch. Also, the pita is a little less obtrusive than regular white sandwich bread.
The words "milk and honey" were bouncing around in my head when I was thinking about a new bread recipe. I didn't want a sweet bread, though. I wanted something that would be savory and interesting, but also useful for sandwiches.
I'm just slowly moving past my BLT binge, which consumed nearly all of my sandwich-making capabilities for the whole summer. Luckily, I ran into some figs at the produce shop, and before I knew it I was at the Chocolate and Zucchini site, gawking at this warm sandwich. How could I not go for this? It seemed soothing and a perfect dish for the slight cool in the air.
Note: Use only the best summer tomatoes and high quality bread for this recipe. The mayonnaise can be made completely manually with a whisk. To keep the bowl steady, drape a clean dish towel over the top of a medium-sized...
[Photograph: J. Kenji Lopez-Alt] This chili ends up with a homogeneous, saucy texture perfect for topping burgers, hot dogs, or fries. Leftover chili can be stored in the fridge for up to 1 week. The chili is best with the...
The only justification I have for desecrating BLT glory with avocado and shrimp is that it works. This isn't traditional or authentic in any way. To be honest, it kind of bugs me that I'd even enjoy something that messes with the holy trinity of bacon, lettuce, and tomato on bread. Why mess with perfection? But I do enjoy it. So here it is, ready to be scrutinized.