At a recent outdoor festival, a friend of mine ordered this sandwich, called the "Gutbuster," from a barbecue stand. The soft bun was piled with three kinds of meat — beef brisket, pulled pork, and beer-braised bratwurst — and topped with spicy sauce. Though it looks kinda gross, I have to admit that it was full of delicious flavor.
I love a good
leftover sandwich, so after whipping up
shrimp rémoulade the other night, I made sure to save some shrimp and sauce for a second dinner, sandwiched inside a crispy, sweet baguette. The flavor of the rich, robust rémoulade against the flaky French bread and cool, fresh shrimp was so yummy I wish I'd made sandwiches the first time around, rather than just serving the baguette on the side.
The recipe is equally easy as a from-scratch sandwich or a leftover reinvention. As with the rémoulade recipe, you can make the sauce a day in advance and let the taste intensify over time.
San Francisco's
Roxie Food Center is an unassuming corner store, located on an unlikely residential block, that's rumored to have remarkable sandwiches. I've been meaning to try it for months, so a few weeks ago I made a special trip just to get my jaws around one these sammies.
Though the store has all the usual varieties of bread and cold cuts, I'd heard great things about the Dutch crunch rolls, which are topped with a sugary, salty crust. The mere thought of the salty-sweet bread combined with jalapeños and pickles made my mouth water, so I ordered a ham and swiss sandwich, dressed with everything and warmed in the oven.
Not all of you were loving my last
vegetarian sandwich, so I thought I'd try again with a recipe inspired by a recent trip to San Francisco's (appropriately named)
Panini. Perfectly pressed in a warm panini grill, this sandwich taught me several lessons about making smushed sammies. First, I never think to put avocado on a hot sandwich, but it held up well in the heat and added a deliciously creamy texture.
Mexico's had a long love for
tortas — 48 yards, to be exact.
Earlier this month, Mexico City caterers created Central America's
longest-ever sandwich, coming in at 48 yards. With the help of 45 torta outlets, the oversized baguette took only five minutes to make.
Last week Jack in the Box
expanded their breakfast menu to include brunch bowls, and this week
Domino's Pizza has announced plans to introduce submarine sandwiches. The pizza delivery chain will offer four different kinds of baked sandwiches, including a Chicken Bacon Ranch sandwich and a Philly Cheese Steak sandwich. The $4.99 sandwiches will be delivered with or without a pizza order.With the sandwiches, which are available to order beginning on Aug.
These little
toaster bags quickly turn your toaster into a sandwich maker. While I think it's a creative concept, I'm also rather skeptical: How would a whole sandwich fit into a one-slice toaster. Wouldn't the melted cheese settle at the bottom of the bag.
Sandwiches stand out for different reasons, and it often has nothing to do with gourmet ingredients or fancy sandwich shops. Sometimes, a sandwich tastes good because of the memories it evokes — hence, the proverbial PB&J like mom used to make. Other times, it's more about the sandwich experience than the sammie itself, as is the case with this week's 'wich.I recently organized a goodbye get-together for some friends who are moving cross country.
With all this talk about
Chinese barbecue and
dim-sum Olympics parties, I've had Chinese food on the brain. So on my last trip to the farmers market, I picked up some Chinese broccoli, a yummy in-season green that tastes like a cross between asparagus, broccoli, and bok choy. After making a tofu stir-fry, I refocused the remaining ingredients into an elegant vegetarian sandwich.
