Sandwich

Mardi Gras is on Tuesday. Do you have plans? We’ve got a fun, super easy recipe for an impromptu party—hot dogs! But they’re gussied-up hot dogs, boiled in a spicy broth and served with saucy onions.This recipe comes from chef David Guas, a New Orleans native who owns the Bayou Bakery in Arlington, Virginia. David says these spicy dogs are a classic Mardi Gras food; people serve them along the parade route or at parties.

Last week we introduced you to the Swedish Smörgåstårta (aka Sandwich Cake). Did you love the idea? Were you perhaps just curious about it? I was indeed curious, but I didn’t want to shell out big bucks for a ton of seafood if it didn’t work out. Instead, I made something a little more Super Bowl friendly and recognizable to American palates. Think of it as a club sandwich on steroids. (And in this case, that’s a good thing!

Smoked fish, tender seafood, fresh veggies, creamy binders and soft fresh baked bread; Layer it all together and what do you have? Smörgåstårta. It’s a Swedish staple that’s perfect for parties, brunches, and those days where your family never seems to eat at the same time. Plus, come on — it’s a cake made of sandwich! You know you want it! A Smörgåstårta isn’t quite cake and it isn’t quite sandwich.

I have to apologize. See, I got so excited about the idea of homemade hamburger buns that….well, I forgot the burger. When you make these, be sure you don’t do that because these soft and oh-so-fluffy buns deserve to be crowned with some mighty fine burgers.These buns are pillow soft but with just enough chewiness to make them interesting. They taste yeasty and just slightly sweet.

The BLT is a crowd-pleaser at any time of year, but when tomatoes are at their peak during the summer, this sandwich is good enough to be the star of the party. Over at Saveur, they have some ideas for organizing an easy and economical BLT party for a crowd.Winnie Yang throws an annual BLT party for around 50 guests, and she shares her tips for planning and timing an even like this. Almost everything can be done ahead of time, she points out, like making homemade mayonnaise the week before.

When we got a basketful of nectarines from our CSA, we initially thought of turning them into a dessert … but the fruits were so juicy and sweet in their own right that it seemed a crime to cover them up with sugar! Thus, we came up with the nectarine tartine. Not only is it fun to say but it has all the qualities of our favorite kind of summer dish – light, fresh, little or no heat required, and taking full advantage of the season’s produce.

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!

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.

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.

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.

Since we’ve been without the use of our stove for awhile now, Spring is a much welcomed season. We’ve been able to bust out the grill and have used it for almost all of our cooking needs. One of our favorite lunch snacks has become these rolled sandwiches are self contained making them easy to eat at work or on the go and are perfect for a lunch or dinner party. Plus — come on, look at those grill marks! My husband and I are just as busy as most of you.

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.

Here’s an interesting take on the turkey sandwich from Saveur!Plain turkey gets dressed up with a fragrant sauce of garlic, pumpkin seeds, and light beer. Piled into a crusty baguette with a handful of greens, this spicy sandwich sounds like exactly what we need after the richness of Thanksgiving.The only trick is adapting the recipe to leftovers. Here is how we’re planning to do it.

What does it say about the national palate of Uruguay that their national dish is a sandwich of such unparalleled deliciousness — a sandwich of sheer amazing brilliance?Let’s list the basic parts of a chivito:• Steak• Mozzarella• Mayonnaise• Bacon• Olives• A fried egg (just to, you know, top it off…) It’s like a whole pantry of our very favorite things to eat!

While we’re on the topic of favorite sandwiches — here’s mine. A hot, gooey, toasted, juicy mozzarella and tomato sandwich.This sandwich just bursts with flavor, and yet it is so simple. It reminds me vividly of the summer I spent in northern Italy, wandering through city streets and stopping in student cafés for a sandwich and a tall, cold glass of fizzy water. The water cleansed my palate and let the vibrant flavors of fresh, scarlet tomatoes explode in my mouth.

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.

Yeah, we know. It’s hard to see the raisins. Looks like a plain old grilled cheese. But trust us, they’re there. And they made our cobbled-together lunch a smidge more delicious.It helps that our raisin bread was raisin challah bread, too. It’s sweeter in general than regular bread, so it made a nice foil to our sharp cheddar cheese.Raisin bread isn’t something that’s normally on our radar.

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.

Talk about the ultimate dinner-to-lunch meal! Find a good meatloaf recipe and you’ve got yourself a fantastic Sunday dinner (your mom would be proud!), plus lunch for the week. We’ve been craving meatloaf and its sandwich iteration for a while now. As far as lunches go, this might just be the endgame. Don’t you agree?Meatloaf done right is a beautiful thing. It’s soft and chewy, definitely not mushy or (shudder) rubbery.

Have you ever wanted to make a panini or some other form of pressed sandwich, but you didn’t want to shell out the money for an unitasker like a sandwich press? Besides, sandwich presses take up space. In this post, we’ll show you how you can make panini-like sandwiches using kitchen equipment that you probably already have!What You Need• Two cast iron skillets.

Recent posts highlighting the pleasures of the ploughman’s lunch and the hotly-debated mayonnaise led to our intense craving for a British-style cheese and onion (and mayo) sandwich. To the uninitiated, this combination might sound odd or, at the very least, like a breath killer. Well, we can’t promise you won’t want to brush your teeth afterward, but we do urge you to give this humble yet satisfying sarnie a try.

Just because we’re eating a little lighter this month, doesn’t mean we don’t have the craving for a fat, tasty burger. This meatless version is flavorful enough, you don’t even miss your usual source of proteins. A quick and tasty, homemade option for sure!A weeknight burger is usually a quick fix. Patty and cook, that’s all it takes for your family to be eating in a hurry, but to our surprise, this recipe was just as quick.

September always feels like a busy time of year. School is back in session, and the busyness of fall replaces the more leisurely pace of summer. We’re always looking for some good quick meals this time of year. So we are going to focus on fast, easy, and healthy weeknight meals all month. In fact, we have a contest coming up with some serious prizes to be won — stay tuned for details! And for right now, here’s a favorite fast weeknight meal of our own.

Can you tell that we’re wild about radishes right now? They’re such a refreshing vegetable in the springtime, with their pleasant crunch and gorgeous color, creamy inside and scarlet outside. We threw together this very, very quick appetizer last weekend for some guests. We were subliminally inspired by Elizabeth’s afternoon snack suggestion, and these simple little tartines were a big hit.

We’re not exactly going to win a medal for figuring this one out, but still. We’ve eaten this simple, creamy, peppery dish several times at Cafe Gitane in New York City (for breakfast as well as an appetizer at dinner) and finally made it at home…We don’t know the restaurant’s exact preparation, but the bread is always a thick, nutty whole grain and there’s a kicker — a big sprinkling of red pepper flakes over the top of the mashed-up avocado.

Oh, we’ve been waiting for this for a while…Tomatoes finally showed up in our CSA this week, and we got straight to eating them. First it was a no-cook tomato sauce for dinner. Today, tomato sandwiches for lunch.This is how we make ours. Nothing fancy — no bacon or lettuce or even toasted bread. Just plain, white bread, lots of mayonnaise, salt, and pepper. The tomato juice runs out with the mayonnaise, leaving milky, pink drips on the plate… Heaven.