Sandwich and Burger Recipes & Ideas
Page 9
Lunch Tip from Jamie Oliver: Toaster Cheese Sandwiches
Jamie Oliver is always full of surprises, but this one really takes the cake. Or the cheese, as it were. How do you make a crispy, warm, and bubbly cheese sandwich with nothing but a two-slot toaster? Jamie shows us how.This tip actually comes from an early episode of Jamie’s Kitchen, the British documentary where Jamie trains a group of unemployed, under-educated youths to run one of his restaurants.
Apr 13, 2011
Recipe: Rolled Grilled Sandwiches With Pork, Green Beans & Goat Cheese
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.
Apr 12, 2011
Tip: Use Your Thumb to Shape the Best Hamburgers
The approach of spring has us dreaming of warm-weather grilling and our favorite cookout staple, hamburgers. Zagat’s Chef Secrets series recently shared a one-finger trick from Bobby Flay for making the best burgers.First he recommends handling the meat as little as possible when forming the patties, which should be uniformly sized and about ¾-inch thick. Then comes the trick: after shaping the burgers, he uses his thumb to push a depression into the center.
Mar 14, 2011
Kitchen Hack: Make a Toaster Bag Out of Parchment Paper
Remember those Toastabags we showed you a few weeks ago? These reusable bags let you make quick, no-mess grilled cheese sandwiches in the toaster. Well, reader Jess wondered if she could find an even easier, cheaper alternative. Here’s what she came up with!Jess wrote: I enjoyed your post about Toastabags. I was reluctant to run out and buy them without knowing if I’d really use them. Then it occurred to me that I could use parchment paper the same way as a Toastabag.
Sep 16, 2010
Uruguay’s Amazing National Dish: The Chivito Sandwich
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!
Sep 16, 2010
Salty and Sweet: Grilled Cheese on Raisin Bread
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 cheeseRaisin bread isn’t something that’s normally on our radar.
May 13, 2010
How To Make A Pressed Sandwich: Without A Sandwich Press!
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.
Apr 13, 2010
Simple Pleasures Recipe: Cheese and Onion Sandwich
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.
Mar 12, 2010
Lunch at Work: How Do You Keep Your Sandwiches from Getting Soggy?
The other day we took this sandwich to work, only to bite into a very soggy piece of bread come lunchtime. We made a few crucial mistakes—ones we remedied the next day. Here are our tips… We don’t make sandwiches for lunch that often, so when we put mayonnaise on one slice of bread, topped it with juicy tomatoes and the rest of the vegetables, then smushed our sandwich into a container and let it sit for four hours, we weren’t really thinking of the consequences.
Jun 15, 2009
How To Build A Better Burger
We’ve always been real sticklers for the manner in which we build our burgers. We change up the ingredients going into the patty quite often, but today we’re talking about the physical order in which the ingredients are layered. By stacking your burger in a certain manner, you can actually help tame the rogue condiments and escaping vegetables (we’re looking at you tomato) and enhance the flavor of your burger!
May 27, 2009
Good Question: How Should I Reheat Chicken Wraps?
Here’s an interesting question from Bethany, who has also given us a very good idea for a chicken lunch dish! She asks: Yesterday for lunch I made some great chicken wraps with melted cheese and tortillas. The tortillas were super crunchy, which is how I like them. I made several extra to eat as leftovers. Last night when I went to eat one for dinner, it was completely soft. It didn’t have the same wow! factor as the first ones I’d made.
Mar 23, 2009
Restaurant Re-Creation: Avocado Toast from Cafe Gitane
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.
Aug 29, 2008
Good Eats: Ham, Brie, and Apple French Toast Panini
One of the things we like most about our friends over at Serious Eats is their unfailing eye for a delicious photo. This one above, of Ham, Brie, and Apple French Toast Panini from Serious Eats’ Cook the Book expedition through Panini Express looks so good that we want to go make one now. But then, how can you really go wrong with ham, brie, and brioche?More Serious Eats below, including another great photo of croissant innards, heart-shaped cucumbers, knorks, and caramel popcorn cupcakes.
Mar 6, 2008