Sandwich

A tartine is really just a fancy name for an open-faced sandwich. It sounds so much more elegant than sandwich, doesn’t it? It seems fitting for this impromptu lunch we had this week. We were pressed into quick action by all the arugula rocketing up in our garden and the need to cut some before it bolted to seed. chopped them all, sauteéd in a little butter, added an egg, and slathered it all over thick slices of toasted pepper and Asiago cheese bread.

It instantly upgrades everything it touches.

We first became addicted to this sandwich when it appeared on the deli menu at City Feed and Supply, and quickly adapted it to our own kitchen! With grainy mustard, sharp cheese, and some crunchy apples, this is the perfect sandwich for a light summer meal outdoors. With a simple sandwich like this, using the best ingredients possible is key. Get yourself a really good cheddar – one that’s a bit crumbly and so sharp that you might not think of eating it on its own.

Inspired by Elvis and his love for sweet, savory, and all manners of crazy (bacon, marshmallow cream and Miracle Whip, to name a few ingredients) stuffed in between two humble slices of bread, I came up with my new favorite lunch. This panino is layered with sharp cheddar, hazelnut butter, dried figs, and arugula, wedged between hearty wheat bread and grilled in my waffle iron!

Although most folks prefer to layer up a sandwich between two really great pieces of bread and place their ingredients inside, I think a little differently. I’ll eat just about anything if it’s actually baked inside the loaf of bread itself! Stuffed sandwiches are easy to make, freeze, store and they’re as filling as they are tasty! Now if you’ve ever lived in a town with the fast food chain Runza, this idea isn’t anything new to you.

From apple, brie, and turkey to a peanut butter and granola-filled wrap, there's something here for every passenger.

When a yogurt parfait or smoothie just won’t cut it in the morning, a breakfast sandwich will surely be your ticket to breakfast success. What recipe do you fall on to keep hunger at bay? Do you go the classic bacon, egg, and cheese route? Do you reach for a bagel? Do you opt for the freezer-friendly breakfast sandwich? Well, the internet has spoken. Pinterest has dubbed this the most popular breakfast sandwich on its platform — it has been saved over 75,000 times.

Looking for an exciting new lunch to bring to the office? One you’ll actually want to eat instead of ordering takeout? Need a picnic- or beach-friendly midday meal option? This veggie-packed sandwich is just the ticket. For a sandwich to be truly great, it needs to have a balance of flavors and textures.

Figuring out what to make for lunch every day can be tricky. You want something relatively easy to whip up that will give you energy to fuel through the rest of your day. A sandwich is always a good bet — especially if it’s this vegetarian chickpea and avocado one. Sure, a turkey sandwich is a classic, but if you don’t eat meat or you’re trying to eat less of it, this protein-packed alternative will hit the spot just as well. The best part?

The most flavor-packed chicken salad sandwich you'll pack in your lunch.

I think of myself as sandwich agnostic. It’s not that I don’t believe in them, per se; I just rarely acknowledge their existence. I need cold, hard evidence; you have to really shove a good sandwich in front of me, and then all of a sudden I become a believer all over again.

This is one of those versatile recipes that can serve more than one purpose — dip, sandwich filling, pasta sauce — and it makes use of all those beautiful eggplants that are in season… Credit goes to my dad for creating this caponata, which he calls “the eggplant dip,” although we’ve tweaked and fiddled with it over time. It’s a traditional, stewy mix of eggplant, pepper, onions, and tomato with some salty olives and a dash of vinegar.

There are a lot of vegetable sandwich options out there. Most involve roasted vegetables, and those are just fine for another occasion. For this sandwich, though, we’re talking a salad on two slices of bread. It’s so refreshing and satisfyingly crunchy. If you fear it won’t be filling enough, add some cheese (a smear of cream cheese is good, too).And blame it on Subway, but two things we absolutely, positively have to have are banana peppers and dill pickles.

If you happen to live in Saigon/Ho Chi Minh City, Southern California, New York, or anywhere with a Vietnamese population, I hope you have experienced the wonders of bánh mì – baguettes filled with pickled carrots and daikon, fresh cilantro, and meat or tofu. The sandwiches are crisp, salty, tangy, and sweet; the perfect marriage of French and Vietnamese influences.

biga starter Whole Wheat Sandwich Bread with Oats and Pecans Made with Biga Starter Makes two 9 x 5-inch loaves Equipment: two 9 x 5-inch loaf pans, oiled Mildly sweet and slightly crunchy, our version of whole wheat–oatmeal bread is great for tuna sandwiches. Cut in thick slices, it’s perfect for French toast. Shape it into rolls for a dinner party or a family picnic.

A tuna fish sandwich is a classic lunch choice, but for a variety of reasons some people are staying away from tuna these days. Here’s a vegetarian alternative for those who miss that tangy, creamy lunchtime treat. Ask any mermaid you happen to see, this version is a winner! Depending on what kind you buy, it can be unethical, not to mention downright dangerous, to consume tuna.

I grew up eating my grandmother’s split pea soup, and it’s one of the first things I learned to cook when I moved away from home. For this version, I omitted one harder-to-find ingredient so I can make it without a trip to a specialty store! To me, split pea soup tastes like home. However, when I tried to replicate our family recipe on my own, I always had trouble finding a ham bone. My local grocery store just wouldn’t sell me ham hocks or a ham bone.

Don’t like those plastic-packaged, mass-produced logs of deli meat that they sell at the grocery stores? Me neither. I’m thinking of trying my hand at some deli-style roast beef or even homemade bologna, starting with these recipes.1. Reverse Sear Roast Beef – – This slow-cooked roast beef seems like one of the easiest ways to ease into making our own deli meat.2.

Maybe I should have waited until Father’s Day to feature my dad and his particulars when it comes to a cheese-related topic, but considering our lunch theme this week, I thought this may be appropriate nonetheless.My dad doesn’t cook. At all. Except for one thing, which happens to be particularly satisfying at lunchtime: grilled cheese sandwiches.I follow this simple process, as written by my dad, which I happened to dig up recently during a big cleanup of my food files.

On weekends, I occasionally get distracted with projects and errands and forget to eat lunch, leaving me a quivering mass of low blood sugar and belly rumbles by 2PM. As our parents knew all too well, a peanut butter and jelly sandwich is a perfect pick-me-up for moments like these, offering a quick hit of protein and a satisfying touch of sweet in every bite.

What does a loaf of white sandwich bread make you think of? For me, these pillowy, slightly sweet loaves conjure PB&J sandwiches in wax paper, French toast on Saturday mornings, and picnics in the park. If you’ve been thinking of trying your hand at homemade sandwich bread, here’s a great recipe to make first. White sandwich bread should be sturdy enough to support a generous spread of mayo and few layers of deli meat, but still soft enough to chew easily.

Peanut butter and jelly never gets old. My fondness for this classic combo has only grown stronger since my days of pulling crustless peanut butter and jelly sandwiches from my Care Bears lunch box. These baked pockets give us just the slightest twist on the classic. All the great peanut flavor and sticky jam, but made ahead (and frozen!) for easy lunches through the week.There’s a double dose of peanut in these calzone-like sandwiches.

Even though I work from home about ten steps away from the kitchen, I have a terrible habit of not breaking for food. Fortunately I’ve gotten a bit better since setting pop-up alerts on my computer (“eat breakfast!” “lunch time!”) and planning for meals like these vegetarian chickpea pitas. They’re refreshing, filling, best made ahead of time, and easy to eat. No excuses!

I spent three days of my holiday break on a quest to make the perfect French onion soup, beginning from scratch with the beef stock. And while it was incredible, it is not very often that I have the time or energy to really put that much effort into dinner. I decided there must be an easier way, and as it turns out, there is! Basically, I seem to prefer my soup in sandwich-form.My ultimate “bowl” of onion soup is one part soup, one part toasted bread, and one part melty cheese.

I have absolutely zero interest in football, basketball, or baseball — so for me, gatherings around game days are all about the food. The spread always includes a few of the grubby, nostalgic snacks we grew up with — cheesy queso dip, I’m looking at you — as well as some fresher, lighter snacks that often incorporate flavors from one of the many international cuisines that surround us here in Los Angeles.

Tuna salad, chicken salad, and egg salad are staples in my house, and they are almost always made better with melted cheese. (The first time I tasted an “egg salad melt” — just recently — was a revelation!) I usually throw any one of these together for lunch as an afterthought, until it dawned on me that they could use some special attention.

One summer I spent a week in Boston, staying with some good friends in their cozy Somerville apartment. A short walk from their house, I discovered 3 Little Figs Bakery & Cafe, and their roasted sweet potato sandwich quickly became a lunchtime ritual.

If you’re looking for a way to repurpose your turkey beyond round two at the buffet, might I suggest a (slightly over the top) Kentucky “Hot Brown”? Normally I make this open-faced sandwich as part of my Derby day spread, but the Southern specialty also makes a perfect reprieve from Thanksgiving casserole overkill.

I look forward to Thanksgiving all year long, so it feels totally wrong to only enjoy that wonderful food, the great company, and those festive cocktails for just one afternoon. I like to keep the party going all weekend long by using the Thanksgiving leftovers in as many different ways as I can. This simple grilled cheese sandwich is a great way to use up any leftover cranberry sauce and cheese from your Thanksgiving spread.

Generally speaking, I try not to eat sandwiches for lunch. I’m not carbo-phobic, but bread is one of the densest sources of calories among my usual lunch options. Sometimes, though, I get a strong sandwich craving. When that happens, I try to split the difference between sandwich and no-sandwich by making it open-faced, one piece of toast with the ingredients on top, eaten with a knife and fork.

Does the world really need another avocado toast recipe? I mean, we all know that just the combination of avocado and bread is already pretty amazing. But let’s be a little adventurous and take it to the sweet side for breakfast! Although avocados are usually seen in savory dishes, they’re also used in desserts in some cuisines.

I remember almost nothing about my first visit to Philippe’s restaurant in Los Angeles except for the most important thing: the French dip sandwiches. Before going, this Midwestern girl didn’t even know what a French dip was. But after that first encounter, I don’t think it’s too much of a hyperbole to say that I was completely smitten.

Club sandwiches are usually best in the summer when tomatoes are at their peak, but what do you when the craving hits in cold-weather season and the only tomatoes available are rock-hard and sad? Just pop those tomatoes into a hot oven and you’ll have juicy oven-roasted tomatoes in just 30 minutes. Stack them into a club sandwich that you can enjoy — even with a few feet of snow outside.

One of my favorite lunches while living in Paris was the simple baguette sandwich that any corner bakery carried. Unlike overstuffed American sandwiches, these usually only had butter and thin layers of ham and cheese. The baguette holding it all together was the key here — it had to be fresh, with a crispy outside and fluffy interior. Here’s my latest version; it that can be eaten for either breakfast or lunch! This baguette sandwich is a fun little twist on egg salad.

If you haven’t already heard of it, let me introduce you to a non-traditional sandwich that is well worth adding to your repertoire: Welsh Rarebit. This classic British dish is made of toasted bread covered in a fondue-like sauce of melted cheese and dark ale, and we’ve taken the liberty of adding a few slices of ham to it too. There are many versions of Welsh Rarebit, and some throw the whole thing in the broiler to get browned on top.

Meatball sandwiches are one of those hearty meals that I don’t mind eating as a filling lunch or for dinner — whenever the craving hits for some comfort food. Marinara sauce and mozzarella are a classic combination, but with the help of some enchilada sauce and Monterey Jack cheese, these meatballs can go in a spicy Mexican direction instead.

Whenever I see a seafood po’ boy on a restaurant menu, I’m usually tempted to order it because I’m such a fan of the combination of crispy fried seafood, cool lettuce, and creamy mayo on a soft roll. A deep-fried po’ boy is not usually something I’d attempt in my own kitchen, but this version of it — with quickly sautéed shrimp — is easy enough to throw together on a busy weeknight.

Getting breaded fish nice and crispy usually involves deep-frying or resorting to buying frozen breaded fish that was probably deep-fried in the first place. But what if there was an easy way to get a golden-brown coating onto homemade baked fish? Here’s a little trick that’s a game-changer if you want the ultimate crunchy coating. Japanese panko breadcrumbs are often touted as the secret ingredient to making crispy breaded foods.

The only thing better than breaking open a flaky dinner roll that’s still warm from the oven is a roll that’s warm and filled with roasted asparagus, ham, and melty Gouda cheese. To keep these buns simple, I used store-bought biscuit dough — like the kind you’d buy in a tube that pops and scares you half to death every time. Not a fan of the canned biscuits? Substitute purchased or homemade pizza dough.

My husband’s family has a little house on Southport Island, Maine. Every summer we trek to this beautiful, quiet oasis to unplug and relax — and eat lobster, of course. The classic lobster roll, however, leaves much to be desired; the sad, lifeless hotdog bun really ruins it for me every time. Enter: the garlic bread hoagie. While lobster roll purists may scoff at this idea, I think it’s rather ingenious.

When it comes to avocado toast, the best slices go well beyond two ingredients. If you require further proof, let us present this caprese avocado toast. All the components of a caprese salad — from the ripe tomatoes and the creamy mozzarella to the fresh basil and the tangy balsamic glaze — are a good friend to the cool avocado. If there was ever an example of when the whole is better than the sum of its parts (and we’re talking about irresistible parts!

This sandwich, a classic of southern France, is perfect picnic fare. It’s a Niçoise salad in a sandwich that wants — nay, needs — to be made in advance, so the bread soaks up the delicious flavors. Since this recipe is practically a salad in a sandwich, try to track down the freshest, most vibrant produce you can. It’s worth the hunt through the farmers market to find onions that make you swoon, leafy parsley, and green beans fresh from the garden.

What makes this new take on tomato toast different is the magic of chunky slices of ripe tomatoes that sit right on the cusp of sweet and savory, between fruit and vegetable. A pinch of salt brings out their juiciness, honey highlights their sweetness, and the nuttiness of whole-grain bread grounds the sandwich with a hearty foundation. Every ingredient supports those fat slices of tomatoes. And it all comes together in just a minute. We all have our favorite tomatoes sandwiches.

Summer is all about casual and relaxing meals. With the sun shining bright, it’s prime time to spend more time outside than caught up in the kitchen. Enter: the sandwich. Sandwiches are the perfect way to spend less time in the kitchen and less time cleaning while still feeling satisfied after a meal. They come together quickly and, since you don’t need any silverware, you can skip cleaning some dishes. Plus, it’s always more fun to eat with your hands.

Grilled cheese with fresh tomato always seems like a really satisfying sandwich — until you sit down and eat one, that is. The problem is that melty cheese and wet tomatoes make for a very unstable sandwich. By making an open-faced grilled cheese and adding fresh tomatoes that have been patted dry, we can avoid many of the pitfalls that plague what should be a perfect pair. This sandwich is a little bit more involved than your classic grilled cheese.

Don’t mistake sandwiches as a lunchtime-only food. Yes, PB&J might not be the most exciting dinner, but there are plenty of complex (but not complicated) sandwiches out there that will satisfy you for your evening meal. Here are a dozen of our favorite dinner-worthy sandwiches. You’ll be happy to know that making bánh mì sandwiches at home is easier than you might think — especially this tofu version. The Cuban sandwich is one of our favorites.

If I've learned one thing about making breakfast sandwiches over the years, it's that it's always necessary to have a creamy element to bring the whole thing together.