For those unfamiliar with 'Wichcraft (locations in New York City, Las Vegas, and San Francisco), it's not a place that turns out sandwiches like the ones you used to brown bag in middle school. This is "real food, hand-crafted." Certainly, some of these recipes are more time-consuming than you would expect, but this is the quality and care that goes into these sandwiches at 'Wichcraft. Take the book's subtitle to heart. These sandwiches are complex and flavorful enough to be a meal, so you can expect to spend a little to a lot more time making them than your usual cheese sandwich. (That's not to say that the cold American cheese sandwich doesn't occupy a cozy corner in my heart.)
This week our Cook the Book selection is 'Wichweek, so get ready for a new recipe every day to upgrade your sandwich repertoire and introduce some interesting flavors. Look out for fried eggs with bacon, gorgonzola, and frisée, and a vegetarian asparagus, red onions, basil, and Vacherin. Longing for the classics? The PBJ from 'Wichcraft has a surprisingly easy rhubarb jelly to try your hand at. —Grace Kang
Courtesy of Clarkson Potter, we're giving away five (5) copies of 'Wichcraft. In the comments below, tell us the upscale sandwich that you wish 'Wichcraft would make.
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