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'Wich of the Week: Fish and Farm Baguette

YumSugar — Wed, 01 Oct 2008 14:00:42 -0700

Faced with some random farmers market booty a few weeks back, I ended up inventing a rather out-there sandwich that may just be one of my favorite creations since I started this series. This pile of goodness combines quick stir-fried veggies with orange roughy fillets baked in a parchment paper pouch — or, in my case, a paper bag since I was out of parchment. Either one works equally well.I used zucchini, leeks, and peppers to take advantage of what's in season, plus some enormous trumpet mushrooms I couldn't resist buying. But you could easily adapt the veggies on this 'wich to correspond with the changing seasons. The sweet marinade for the fish reminded me of a delicious sea bass, and the Asian flavors played well off of the simple baguette. To see how I made this easy but surprising sandwich,

'Wich of the Week: Peanut Butter and Jelly Waffle 'Wich

YumSugar — Wed, 24 Sep 2008 14:00:51 -0700

Last weekend I was struck by a very intense craving for one of my nostalgic childhood foods, so I hightailed it to the grocery store to buy some frozen waffles. I've said before that some of the best sandwiches evoke memories, and this recipe goes back when I was maybe 7 or 8, and my mom fixed me some waffles before realizing we were out of syrup. She improvised to make this sandwich, and "peanut butter and jelly waffles" soon became one of my favorite meals.Like the nonwaffly version, this PB&J is very easy to make and can inspire countless variations: almond instead of peanut butter, different flavors of waffles or even waffles from scratch, honey in place of jelly, Elvis-style with bananas, and on and on. To see what I did,

'Wich of the Week: Grilled Chicken, Onion, and Apples

YumSugar — Wed, 17 Sep 2008 14:00:04 -0700

I have a serious weakness for savory-sweet combos, including sandwiches featuring apples. Since I've been craving baguette sandwiches lately, I decided to indulge my two sandwich fixations at a friend's recent barbecue (hence the paper plates).

These sandwiches are as easy as making kabobs, throwing them on the grill, and simply showcasing the ingredients on a fresh baguette. I coated the chicken with some poultry rub I found in my friend's pantry, but you could just as easily use salt and pepper, and if you don't own a grill, you can bake the skewers in the oven.

The important thing is charring the chicken just right and cooking the apples until they are warm but still juicy. Though some of the guests were puzzled at first by the combination of onions and apples, everyone loved the tender and tart results. To get the easy recipe,

Adventures in Expensive Sandwiches: The Sentinel Salmon

YumSugar — Wed, 10 Sep 2008 14:00:43 -0700

I am willing to pay a pretty penny for a good sandwich. But considering that one of my favorites is less than $3, I have very high standards for any sandwich that costs more than $8. I'll pay 10 bucks, but it better be good. Or huge. Or both.On that note, I'm introducing an occasional feature within 'Wich of the Week called Adventures in Expensive Sandwiches. First up: the smoked salmon with horseradish cream cheese, cucumbers, and fennel at The Sentinel. This tiny shop, located just a few blocks from Sugar HQ, was recently opened by Canteen's Dennis Leary. Since I love his fine-dining fare, I decided to give Sentinel a shot. To see what I thought,

'Wich of the Week: Shrimp Rémoulade Po'Boy

YumSugar — Wed, 03 Sep 2008 11:15:35 -0700

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. Though I used butter lettuce, you could also dress it with shredded iceberg or romaine. The most important thing is finding a perfectly fresh baguette (or freshening up the bread you bought the day before). To get the recipe,

'Wich of the Week: Ham and Swiss on Dutch Crunch

YumSugar — Thu, 28 Aug 2008 10:15:09 -0700

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. For the rest of my Roxie sandwich adventure,

'Wich of the Week: Avo Spinach Panini

YumSugar — Wed, 20 Aug 2008 14:00:42 -0700

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. I was also astounded at how much spinach was piled onto the massive sourdough slices — seriously, like a cup of spinach — but after a few minutes in the press, the spinach had wilted and the bread had flattened so that the sandwich was very compact and manageable. The contrast between the earthy greens and smooth avocado make for a delectable combo. To learn how to re-create it at home,

'Wich of the Week: Sunny Chicken Sandwich

YumSugar — Wed, 13 Aug 2008 14:00:04 -0700

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. Taking advantage of a sunny evening, we headed to the Alpine Inn in Portola Valley, CA, south of San Francisco. This 150-year-old roadhouse has an enormous beer garden, cheap suds, and totally no-frills food that's perfect for picnic tables.

The divey joint is mostly known for greasy burgers served on flattened French rolls. The chicken sandwich was prepared pretty much the same way, except with chicken. While the soft, toasted roll was a nice touch, the most notable thing about this sandwich was the warm Summer evening and good friends surrounding it.

What sentimental sandwich experiences have you had lately? Share them and find out how to make my sunny chicken sandwich when you

'Wich of the Week: Tofu and Chinese Broccoli

YumSugar — Wed, 06 Aug 2008 14:00:20 -0700

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. I used wheat bread, because that's what I had on hand, but any sliced bread will do. I also had some garlicky homemade almond butter leftover from another recipe, but if you don't want to make your own, I recommend mixing crushed garlic into regular peanut butter or almond butter for an Asian-inspired spread. To get both recipes and see how I made this tofu treat,

'Wich of the Week: 'Ino's Pancetta, Lettuce, and Tomato

YumSugar — Wed, 30 Jul 2008 14:00:24 -0700

I've let Nancy Silverton's Sandwich Book languish on my desk for too long, so this weekend I finally decided to make a recipe from this famously excessive sandwich collection. (Stay tuned for a full cookbook review.) Since I was having friends over for a casual dinner, I avoided the more labor-intensive recipes in favor of a simple but delicious sandwich that would showcase the fresh tomatoes I bought that morning at the farmers market.

This PLT — pancetta, lettuce, and tomato — is a variation on the classic BLT (from New York's 'Ino) using Italian pancetta and arugula. Silverton's book is designed so that, if you choose, you can prepare each ingredient without shortcuts — for instance, braising artichokes rather than buying jarred ones or even making bread from scratch. Since the recipe called for it, I opted to make my own lemon aioli from Silverton's recipe. But despite my ambition, this dinner ended up being something of a disaster. To find out why,

'Wich of the Week: Sloppy Jose

YumSugar — Wed, 23 Jul 2008 14:00:50 -0700

Food often tastes better on camping trips; it takes so much effort to make that I'm usually starving by the time I eat. Because I first tried Trader Joe's carnitas while roughing it, I had to revisit this tasty pork at home. Dare I say, it was better than I remembered. The fully cooked Mexican-style pork is easy to prepare — warmed in a saucepan with TJ's red mole sauce — but I wanted to expand its horizons.Naturally, I thought, "sandwich!" and imagined piling the pork onto soft bread with avocado, salsa, and cheese. Then I realized that the smoky, sweet flavor of the carnitas and mole reminds me of Sloppy Joes. Thus, the Sloppy Jose was born. To see how it came together,

'Wich of the Week: Pastrami Reuben

YumSugar — Wed, 16 Jul 2008 14:00:25 -0700

Not only is the Reuben one of my favorite sandwiches, but it's also sort of magical, since it takes three ingredients I'm not wild about (corned beef, rye bread, and thousand island dressing) and turns them into deliciousness. But since I rarely eat thousand island dressing, it ends up spoiling every time I buy it to make Reubens. So to meet my latest craving for this classic sandwich, I altered the recipe slightly, replacing the dressing with spicy mustard and the corned beef with pastrami.Pastrami is actually a variation on corned beef that involves smoking the meat. It's typically paired with mustard so this Reuben borrows flavors from two familiar sandwiches. Though I couldn't give up the sweet thousand island dressing forever, I must admit that this saltier Reuben was quite delectable. To get the recipe,

'Wich of the Week: Grilled Chicken and Mozzarella Panini

YumSugar — Wed, 09 Jul 2008 14:00:05 -0700

When it comes to sandwiches — or anything, really — it's hard to go wrong with melted cheese and tomato. Add a few leaves of fresh arugula and chicken cooked to moist perfection on an outdoor grill, and you've got a hot sandwich that showcases the best flavors of the warm months.

I enjoyed this melted panini on a recent weekend away with friends, where the house we rented handily had a panini maker. Better yet, it had a charcoal grill (which I do not have), so I got the rare treat of a sandwich made with chicken grilled fresh over charcoal. Even on a hot day, the juicy meat combined with fresh seasonal tomatoes tasted deliciously like Summer. However, if you don't own a grill or a panini maker, you can still make this whole sammie on the stove, so to get the recipe,

'Wich of the Week: Salami and Pickle Party Sub

YumSugar — Wed, 02 Jul 2008 14:00:18 -0700

Perhaps it's no surprise that when I host a party, I like to serve some type of sandwich. (You know, like a Caesar wrap at an Ides of March party.) The easiest thing to do is make one long party sub then slice it into individual servings. If you're serving the sandwich as a way to soak up booze (which is often the case at my parties), you can't go wrong with a salty but simple combination of salami, cheese, and pickles.

Though rather minimalist in its ingredients, this sub is incredibly easy to prepare, and your guests will gobble it up. Plus, the lack of any wet components, aside from a smear of mustard, means no messy sauces dripping all over your house. The crunchy pickles, creamy cheese, and decadent salami keep the sandwich from being dry. To get the recipe,

'Wich of the Week: Kaiser Egg and Sausage Sandwich

YumSugar — Wed, 25 Jun 2008 14:00:39 -0700

I love a good brunch, and not surprisingly, I'm also fond of ordering breakfast sandwiches. Both experiences are even better following a night of overindulgence. After attending a very long party on Saturday night, I stopped at San Francisco's Kate's Kitchen and was delighted to see an item had been added to the menu since my last visit: The Lauren Special.This egg and sausage sandwich is way better than your basic breakfast biscuit. Thanks to the fluffy scrambled eggs and soft Kaiser roll, it has a light and airy texture to distract you from the heavier (but heavenly) elements, including melted Monterey jack cheese, guacamole, and sausage. I handily devoured the whole thing, with a bowl of fruit on the side, and I can't wait to re-create it at home. To find out how you can too,

'Wich of the Week: Mediterranean "PB&J"

YumSugar — Wed, 18 Jun 2008 14:00:20 -0700

When I opened my fridge the other day and saw fig preserves and almond butter, I thought, "that's like the Mediterranean equivalent of peanut butter and jelly!" Remembering that I also had a block of feta cheese, I took that glimmer of an idea and came up with something weirder: a Mediterranean-inspired marriage of a PB&J and a grilled cheese. I spread the fig jelly and almond butter on apple-walnut bread (though any sweet bread, such as cinnamon raisin, would do). Then, I added some crumbled feta and grilled it in a skillet coated with olive oil. I figured the flavor combination would either be totally gross or totally good, and thankfully, it was the latter. This 'Wich of the Week is at once creamy, nutty, salty, and sweet. If that sounds like your sort of sandwich, check out the recipe and more photos when you

'Wich of the Week: Italian Pork With Goat Cheese

YumSugar — Wed, 11 Jun 2008 14:00:14 -0700

Though I love making sandwiches from scratch, some of the best sammies are the ones thrown together using the previous night's leftovers, don't you agree? In fact, when I sat down to eat this delicious stuffed pork the other night, I was already thinking about the sandwich I'd make with the leftovers.

So, if you decide to whip up Tuesday's Fast & Easy Dinner, I highly recommend saving at least one pork chop for the next day. That's all you need to make two of these yummy sandwiches; the filling is so decadent and creamy, I didn't even use condiments. To see how I made them,

'Wich of the Week: Tandoori Chicken Naanwich

YumSugar — Wed, 04 Jun 2008 14:00:09 -0700

When I saw naan, a traditional Indian flatbread, for sale at my local Trader Joe's, I immediately thought "naanwich!" and figured it was high time I experimented with one of my favorite Indian takeout orders, tandoori chicken.

Creating this full-flavored spice rack of a dish is as easy as making a yogurt-based marinade and popping some chicken thighs into the oven. Just slather some storebought chutney on the warm naan, and you've got a new sandwich invention I'm calling the Tandoori Chicken Naanwich. For extra flavor and texture, I added red onions, which bake with the chicken, as well as spinach, another crucial ingredient in my favorite Indian dishes. To get my recipe and more photos,

'Wich of the Week: Monte Cristo

YumSugar — Wed, 28 May 2008 14:00:26 -0700

If there were any doubts about my intense love for sandwiches, this post should put them to rest, because I consumed this Monte Cristo at Canter's Deli in Los Angeles a mere three hours after eating an enormous French Dip at Philippe's. Hey, I was only in town for a few days, and there were many iconic sandwiches to be consumed!

Like the French Dip, the Monte Cristo was invented in Southern California. Traditionally, a Monte Cristo is made with bread dipped in egg — essentially, French toast — and filled with ham, turkey, and swiss cheese. The sweet, salty delight is then topped with powdered sugar and strawberry preserves. For more history and a recipe for the Monte Cristo,

'Wich of the Week: Open-Face Balsamic Egg

YumSugar — Wed, 21 May 2008 14:00:08 -0700

One of my favorite SF brunch spots, Foreign Cinema, has a balsamic egg dish I've always wanted to recreate at home. Deglazing the fried egg in vinegar gives it a gentle saltiness that tastes gourmet and — I must admit — is highly suitable for hangovers. But instead of serving it with potatoes and greens like the restaurant does, I put a twist on the egg dish by making it into a sandwich.

As I suspected, the flavors were easy to reproduce on my own plate with some balsamic-reduction sauce, hearty multigrain bread, and mixed greens. I made two versions of the sandwich: one open-face with greens, and one closed-face with serrano ham. I preferred the open-face, without meat, which allowed the rich flavor of the balsamic egg to take center stage. To get the recipe (with both options) and more photos,

'Wich of the Week: Old-School Club

YumSugar — Wed, 14 May 2008 13:15:08 -0700

Club sandwiches are so ubiquitous that I usually take them for granted. I order them very occasionally, maybe from hotel room service or when I'm looking for a "healthy" option at a diner. But every time I eat a good one — when the bread is only lightly browned and there's just enough mayo to balance out the crispy bacon — I realize that the club sandwich deserves more credit.

The club is actually one of the oldest original American sandwiches, invented sometime around the 1890s. Originally, club sandwiches were single decker and usually made with chicken instead of turkey. So for this 'Wich of the Week, I went in search of an authentic old-school club and found the object of my affection at St. Francis Fountain, an 80-year-old diner and soda fountain in San Francisco. For more details and my recipe,

'Wich of the Week: Benedictine Cheese Tea Sandwiches

YumSugar — Wed, 07 May 2008 13:15:02 -0700

I love the tiny sandwiches, scones, and petit fours served at afternoon tea, but rarely do I make dainty crustless sandwiches at home. So for today's 'Wich of the Week, I used the Kentucky Derby as an excuse to make some teatime treats. These ladylike sandwiches are filled with Benedictine cheese, a creamy cucumber-and-scallion spread that's native to Louisville and often served on Derby Day.

The Benedictine is a twist on the usual cucumber and cream cheese sandwich, which is by far one of my favorite teatime combos. These sandwiches benefit from the added kick of scallions; in fact, they were so flavorful that no one even complained about the low-fat cream cheese. The only somewhat odd ingredient is green food coloring, but since that's the tradition, I went with it, and it gave the spread a nice pastel hue. To see how I made them, including a step-by-step photo gallery,

'Wich of the Week: Super Chicken Torta

YumSugar — Wed, 30 Apr 2008 13:13:35 -0700

Though most of you will probably celebrate Cinco de Mayo this weekend, I have already marked the occasion by devouring a torta, and looking at the photos again makes me want to eat another one right now. Similar to a submarine sandwich, the torta originated in Mexico, though you can get them at many taquerias in the States. The sandwich features your choice of meat, served on a white roll called a telera or a bolillo and typically garnished with avocado, lettuce, and tomato.

For my first-ever torta, I visited Super Tortas when I was down in Los Angeles. After all, this family business, which has three stores in LA, specializes in tortas, and I figured if I was trying a new sandwich, I might as well start with one that calls itself "super." For more photos and details,

'Wich of the Week: Soy-Ginger Chicken Sandwich

YumSugar — Wed, 23 Apr 2008 12:18:11 -0700

Like grilled cheese or my daily turkey creation, a chicken sandwich is something I never get sick of. When cooked just right and constructed well, a chicken breast on a bun makes for a simple but delicious meal. To make this old standby slightly more exciting, all you need is an interesting marinade, and since I've been wanting to do a chicken 'wich for weeks, I decided to experiment with a soy-ginger glaze.

Aiming for a richer chicken sandwich than usual, I used thigh meat instead of breast. Because you marinate and sauté the chicken in a tangy soy-ginger mixture, it's so moist that you hardly need any other condiments, though I added a bit of mustard, plus lettuce, tomato, and onion for texture. To enhance the sweetness, I served mine on Dutch crunch rolls, though any roll will do. To get the recipe,

'Wich of the Week: Philippe's French Dip

YumSugar — Wed, 16 Apr 2008 12:10:33 -0700

While I was down in Los Angeles for the PopSugar Tech Party, I couldn't pass up a trip to Phillipe the Original, the downtown LA institution that invented the French Dip. Celebrating its 100th anniversary this year, Phillipe's (as it's known to locals) offers everything you'd want from a historic restaurant, including old-timey signage, 10-cent coffee, and a sandwich whose construction has been honed over decades to perfection.

Typically, a French Dip sandwich involves hot roast beef served on a French roll with a side of au jus, a gravy whose name amusingly translates to "with juice." But don't expect a dipping bowl at Philippe's; what makes its legendary version oh-so-tasty is that the au jus is built right into the bun. For a firsthand account of my Philippe's adventure,

'Wich of the Week: Honey-Basil Grilled Cheese

YumSugar — Wed, 09 Apr 2008 12:13:31 -0700

When it comes to American comfort foods, it's hard to beat the classic grilled cheese sandwich. Clearly, I'm not the only one who thinks so, since April is Grilled Cheese Month, and this Sunday is Grilled Cheese Day. For this week's 'wich, I decided to celebrate early with a tasty twist on the old favorite.

For this version, which features creamy mozzarella and salty fontina, I recommend choosing a multigrain or wheat bread that's just a tiny bit sweet. It makes the perfect enclosure to a fresh, but decadent combination of sweet strawberry tomatoes, basil, and honey. For the recipe and step-by-step photos,

'Wich of the Week: Chicken Caesar Wraps

YumSugar — Wed, 02 Apr 2008 12:13:31 -0700

Possibly the only thing easier to make than a sandwich is a salad. So when I wanted an easy sandwich to make en masse for a recent party, I decided to toss up a Caesar salad and wrap up the results in Middle Eastern lavash bread. I figured that pretty much everyone loves Caesar salad, and the wrap-style 'wich made for fun finger food.

Since the sandwiches would be sitting out on a tray, I didn't want to make a traditional Caesar dressing with raw eggs. So I modified a healthier recipe that uses buttermilk and light mayo. It was incredibly easy, and the salad had a great kick to it, unlike some other healthy (and bland) Caesar salads I've tried. To get the recipe and for more photos,

'Wich of the Week: Easter Ham Slider

YumSugar — Wed, 26 Mar 2008 12:20:19 -0700

One of my favorite things about major holiday feasts is getting to make sandwiches with the leftovers. But while the post-Thanksgiving sandwich is probably the most popular, I think Easter is underrated in this regard. So for this 'Wich of the Week, I thought I'd do something a bit different and show you how I transformed my Easter ham and side dishes into a sandwich.

This probably isn't a sandwich you'd make from scratch — the individual components are fairly time intensive — but it would be delicious if you did. Or, you can easily re-create the meal and use the leftovers to make your own sandwich. To see how the meal became a sandwich, and to get the recipes,

'Wich of the Week: Truffled Grilled Cheese With Asparagus

YumSugar — Wed, 19 Mar 2008 11:13:58 -0700

I'm always looking for unexpected things to put between two slices of bread, so when GiggleSugar let me taste her asparagus panini the other day, I couldn't wait to create a similar concoction. The secret, she said, was truffle-infused Parmesan cheese she got at Bristol Farms, so I picked some up and put together my own version of the sammie.

Asparagus is both in season right now and good for you, and today's 'Wich of the Week combines the yummy Spring vegetable with equally bold cheese. The strong flavor combination is balanced out by cold-cut roasted chicken, wheat bread, and balsamic reduction sauce. For the recipe and step-by-step instructions,

'Wich of the Week: The Smokey Sherm

nancita — Wed, 12 Mar 2008 12:13:31 -0700

As I've mentioned before, one of my favorite sandwich shops in San Francisco is Estela's. The sandwiches are huge, fresh, relatively healthy, and easy to re-create at home. That said, I just couldn't resist bringing you one more sandwich from my recent Estela's excursion.

Unlike the vegetarian-friendly Carrot sandwich, today's 'Wich of the Week is designed with barbecue lovers in mind. Called the Smokey Sherm, it combines smoked turkey, smoked gouda, and barbecue sauce for a sandwich that's just slightly decadent but not too heavy. To find out how to make it,

'Wich of the Week: Avocado and Mango With Cilantro-Lime Mayonnaise

YumSugar — Wed, 05 Mar 2008 12:33:31 -0800

When a recipe calls for cilantro, I'm always forced to buy way more than I'll ever need, which leads me on a search for even more cilantro-centric recipes. That was the catalyst for today's 'Wich of the Week, which features an unorthodox combination of mango and avocado on healthy multigrain bread.

This vegetarian sandwich has a refreshing tropical flavor that's alternately tangy and mild. The creamy avocado balances out the zip of the lime and the sweetness of the mango. I decided to make two versions: one vegetarian and one with ham for the hardcore meat eaters. But we all agreed that the sandwich was better without the ham, since the cold cuts overpowered the more delicate fruits. I do recommend you add some clover sprouts for added texture; just steer clear of the recalled ones!

To get the recipe and step-by-step photos,

'Wich of the Week: Pulled Pork Sandwich

YumSugar — Wed, 27 Feb 2008 12:15:51 -0800

Unlike my past 'Wich of the Week recipes, this sandwich depends not on a perfect blend of flavors or expert construction, but on a single, superb ingredient served without flourish. In this case, it's pulled pork, and not just any pulled pork — this recipe comes from renowned chef Michael Mina, and it's mouth-wateringly good.

The pork is incredibly easy to make: You just coat a pork shoulder with Mina's special rub and slow-cook it for about five hours. It will be so tender when it's done that you barely need to make an effort to shred it, and the pork is moist and flavorful enough that you can skip the barbecue sauce. I served mine on basic white dinner rolls and added some homemade coleslaw for an extra kick. To find out how to make it,

'Wich of the Week: Mediterranean Tuna Melt

YumSugar — Wed, 20 Feb 2008 13:20:13 -0800

Tuna salad is one of the great sandwich standbys, but the usual mayonnaise-laced version can get old, not to mention unhealthy. For something slightly more sophisticated, I've been making this Middle Eastern-inspired version, served open face on crusty Italian bread.

Since I had lots of olives after making muffalettas, I decided to make the Mediterranean Tuna Melt today's 'wich of the week. It mixes canned tuna with chickpeas, green olives, and capers and uses a mustard and olive oil base rather than mayo. Shredded Parmesan cheese on top gets nice and crispy in the broiler. For the recipe and more photos,

'Wich of the Week: Bánh Mì

YumSugar — Wed, 13 Feb 2008 16:17:31 -0800

In continuing celebration of the Lunar New Year, today's 'Wich of the Week hails from Vietnam, which kicked off the 15-day Tet celebration last week. Bánh mì sandwiches are like the Vietnamese version of a sub, and a delicious side effect of French colonization.

The best thing about bánh mì? They usually cost less than three bucks. But even if they weren't such a bargain, bánh mì would easily be one of my favorite sandwiches. For my latest San Francisco-bánh mì adventure,

'Wich of the Week: Muffaletta

YumSugar — Wed, 06 Feb 2008 12:13:31 -0800

Yesterday was Super Tuesday and Fat Tuesday, so I decided to celebrate with the super-fat New Orleans sandwich known as the muffaletta. Though lesser-known than the Big Easy's other big-bread creation, the po'boy, today's 'Wich of the Week is just as beloved.

Invented about a century ago by the French Quarter's Central Grocery, this sandwich is made on massive rounds of Italian bread cut into quarters; one sandwich easily feeds two to four people. I've never been able to find the bread outside of New Orleans, so I substitute seeded kaiser rolls.

The key to a good muffaletta — which features piles of ham, salami, mortadella, and provolone cheese — is Italian olive salad. Central Grocery closely guards its recipe, but Boscoli's version is hard to beat. This time I decided to make my own, and I was quite pleased with the results; to get the recipe for the olive salad and the sandwich, plus lots of photos,

'Wich of the Week: Herb Roasted Turkey With Cranberry Sauce

YumSugar — Wed, 30 Jan 2008 12:11:31 -0800

After a morning of errands last weekend, I rewarded myself with an enormous Herb Roasted Sonoma Turkey sandwich from Pluto's, a local chain known for its sammies, salads, and comfort foods like mashed potatoes and stuffing. The aroma there always reminds me of Thanksgiving, so a sandwich made from freshly carved turkey and cranberry sauce was a must.

For today's 'Wich of the Week, I'll tell you how to create this traditional holiday leftover sandwich any time of year. After all, turkey and cranberry is such a delicious combination, it would be a shame to eat it only on Thanksgiving. To find out how to make it,

'Wich of the Week: Grilled Gruyere With Braised Leeks

YumSugar — Wed, 23 Jan 2008 16:33:31 -0800

Welcome back to 'Wich of the Week, where every Wednesday I'll feature a different sandwich I've eaten or prepared at home, complete with photos and instructions on how to re-create it.

I know I just featured a vegetarian sandwich last week, but it's been cold and rainy here in SF, and this weather makes me crave soup and grilled cheese. Of course, I couldn't just bring you any old grilled cheese, so I went looking for a more gourmet version in the Roadfood Sandwiches cookbook. Since leeks are in season, I settled on this recipe for Grilled Gruyere With Braised Leeks on Multigrain Bread, from a bakery-restaurant in Los Angeles called Clementine. For how to make it,

'Wich of the Week: Estela's "The Carrot"

YumSugar — Wed, 16 Jan 2008 12:13:33 -0800

Welcome back to 'Wich of the Week, where every Wednesday I'll feature a different sandwich I've eaten or prepared at home, complete with photos and instructions on how to re-create it.

Today's sandwich comes from a cheerful hidden gem called Estela's, which is one of my favorite sandwich shops in San Francisco. Not only are the creations humongous — piled with cold cuts, a variety of cheeses, and yummy condiments like artichoke spread and cranberry mustard — but they're also filled to the brim with fresh produce so you can feel good about devouring them.

Lately I've been leaning toward Estela's vegetarian options, particularly the Carrot. To find out what's in it,

'Wich of the Week: Sweet Serrano Panini

YumSugar — Wed, 09 Jan 2008 08:13:33 -0800

Welcome back to 'Wich of the Week, where every Wednesday I'll feature a different sandwich I've eaten or prepared at home, complete with photos and instructions on how to recreate it.

This week, I've made a variation on panini, which in Italian means "little bread." In the US, a panini sandwich can be pretty sizable, and the warm, melted delicacies are usually pressed and cooked on a grill. To make my panini, I actually made one giant sandwich in the oven, then sliced it up to make six smaller sandwiches. Good thing, too, because this sweet and savory recipe is very decadent.

I started by splitting a large loaf of ciabatta (about 10 inches long) horizontally, coating one side with fig preserves and the other side with a blue cheese and walnut spread. The yummy center is filled with salty Serrano ham, arugula, and sliced Fuji apple. To learn how to make it,

'Wich of the Week: Daily Turkey Delight

YumSugar — Wed, 02 Jan 2008 11:13:19 -0800

I spend a lot of time on YumSugar celebrating all sorts of gourmet indulgences. But it's not often enough that I pay tribute to one of my favorite and most simple foods: the sandwich. These deliciously portable meals come in countless forms, from humble PB&Js to international treats like Vietnamese banh mi. So this year I'm starting a new feature called 'Wich of the Week, where every Wednesday I'll feature a different sandwich I've eaten or prepared at home, complete with photos and instructions on how to recreate it.

I thought I'd start things off with the default turkey sandwich. I make this one when I want a good lunch that requires very little time or thought. It's turkey on multigrain, topped with sliced cucumber and cheese and toasted in the oven; I then toss on some sprouts for a little friction and avocado slices to hold it all together. To get the recipe,