Joanne Chang begins her recipe for Flour Bakery's lamb sandwich with a series of quotes from customers, like "I have dreams about your lamb sandwich" and, "I want to marry your lamb sandwich." While I'm pretty sure I'd never attempt to run off with a stack of her sandwiches, I can understand the sentiment: This sandwich is a commitment, but well worth it.
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Pimento cheese is one of my favorites from the Southern canon, and I find it is at its best with sandwiched between buttered white bread and grilled until crisp on the outside and gooey on the inside. So when I run into a pimento grilled cheese recipe in a cookbook, it's one of the first things I bookmark. That said, the Pimento Jack Cheese Sandwich in Richard Blais's new cookbook, Try This at Home, is nothing like a pimento cheese sandwich you'd see down south. There is pepper jack where there should be sharp cheddar. There are homemade roast poblanos instead of jarred red pimentos. There is cilantro and lime zest. Surprisingly, these apparent foibles turn out to be assets once the sandwich takes shape, and I immediately regretted scoffing at the ingredients once taking a bite.