Sandwiches might be the category where American food has the most natural regional and ethnic diversity.
Unlike, say, pizza or barbecue, excellent regional sandwich variations are found nationwide, not just in one specific section of the country. And as a result, the sandwich really does highlight the breadth and variety of American flavors.
Chicken Bacon Ranch Sandwich on Garlic Butter Bread
Recipe by Tori Hammontree
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Tori bakes two loaves of homemade bread, brushes them with garlic butter and fills them with ranch-seasoned chicken and bacon. The dough works in a stand mixer or by hand.
Diner-Style Smashburger and Spicy Tomato Soup
Recipe by Buddy Love
Welcome to Poor Girl’s trip back home to New York, Day 3. Today I’m making soup and sandwich diner style.
Sweet Heat Tandoori Chicken Melt with Mango Habanero Chutney
Recipe and video by
This is my tandoori chicken melt with mango habanero chutney, pickled red onion, and a cool mint yogurt.
Chicago-Style Italian Beef
Ever since The Bear dropped a few years ago, the Italian beef has been in the national spotlight more than ever. It's a pretty simple sandwich, but what makes it truly special is the giardiniera topping, which is easy to find in Chicagoland. If not, it's not hard to make at home.
Ingredients
Method
- Heat oven to 325°F; season roast with salt and pepper.
- Heat oil in a covered Dutch oven over medium-high; brown roast 4 minutes per broad side.
- Add broth and Worcestershire; stir oregano, garlic powder, onion powder, and red pepper around beef.
- Cover; roast 70 to 90 minutes, turning once, until center reaches 145°F.
- Transfer to a board; rest 15 minutes. Freeze 30 minutes until firm, not frozen.
- Slice as thinly as possible across grain with a sharp slicing knife.
- Skim excess fat from jus; return slices. Gently warm 5 to 8 minutes until saturated and at least 165°F, without boiling tough.
- Split rolls, leaving hinges intact. Fill each with hot beef and 2 tablespoons jus.
- Top each with 2 tablespoons giardiniera; serve extra strained jus for dipping.
New Orleans Shrimp Po’boy
Of all of the po'boy variations in Louisiana, shrimp might be my favorite. The balance of crispy fried shrimp, crusty French roll, and gooey toppings means eat it fast and then… laissez les bons temps rouler.
Ingredients
Method
- Mix mayonnaise, Creole mustard, and pickle brine; refrigerate while cooking shrimp.
- Soak shrimp in buttermilk 10 minutes.
- Whisk flour, cornmeal, Cajun seasoning, and salt in a shallow dish. Lift shrimp from buttermilk; press into dredge.
- Heat oil in a heavy pot to 350°F; keep pot no more than half full.
- Fry shrimp in three uncrowded batches 2 to 3 minutes, maintaining 340°F to 350°F, until crisp and centers reach 145°F.
- Drain batches unstacked on a rack over a sheet.
- Split rolls; spread both sides with remoulade. Fill each with lettuce, 2 tomato slices, 4 pickles, and one-quarter shrimp.
- Close firmly; serve while shrimp and crust remain crisp.
Philly Cheesesteak with Provolone
Purists don't come at me. While Cheez Whiz is considered de rigueur by many Philadelphians, provolone has been used longer, and I think it's just plain better in context.
Ingredients
Method
- Freeze ribeye 25 minutes; slice across grain as thinly as possible.
- Heat 1 tablespoon oil on a large griddle or skillet over medium-high. Cook onion 8 to 10 minutes until edges brown.
- Push onion aside; add remaining oil and spread beef thinly on hottest area.
- Season with salt and pepper. Chop and turn with two spatulas 3 to 4 minutes until no pink remains and beef reaches 145°F.
- Mix in onions; divide into 4 roll-length piles.
- Top each with 2 provolone slices. Cover 30 to 45 seconds until cheese melts around meat.
- Open rolls over piles; scoop filling inside and close without flattening bread.
Pressed Muffuletta
When in New Orleans, there's nothing like going into the crowded aisles of Central Grocery and having a hot and fresh muffuletta sandwich at the counter, a whole deli counter of cold cuts, cheese, and pickles stuffed into an Italian loaf, all pressed and oil-soaked.
Here's a decent facsimile for those of us outside the Big Easy.
Ingredients
Method
- Mix green and black olives, giardiniera, vinegar, oil, and oregano; rest 10 minutes.
- Split loaf horizontally; remove only a thin layer of top crumb for filling space.
- Spread half olive salad on bottom, carrying dressing to edges.
- Layer mortadella, salami, capicola, provolone, and mozzarella evenly, folding slices rather than stacking densely.
- Spread remaining salad under top; close.
- Wrap tightly in parchment; weight with a skillet 30 minutes at room temperature.
- Unwrap; cut into 6 wedges, keeping filling inside.
Mojo Pork Cubano
Despite the name, the Cubano sandwich is all-American, tracing its roots to Cuban immigrants in Florida. The citrusy mojo sauce provides the perfect balance to rich, tender pork shoulder.
Ingredients
Method
- Heat oven to 325°F; place pork in a small covered baking dish.
- Whisk orange juice, lime juice, garlic, cumin, oregano, and salt. Pour over pork; cover tightly.
- Roast 2 1/2 to 3 hours, turning once, until about 195°F and easily pulled apart.
- Rest 10 minutes; shred all pork and moisten with 1/4 cup roasting liquid.
- Split rolls; layer each with mustard, Swiss, ham, warm pork, pickles, and a second Swiss slice.
- Close; butter outsides. Put in preheated sandwich press or heavy skillet over medium.
- Press 3 to 4 minutes per side until deeply crisp and center reaches 165°F, weighting skillet sandwiches with another pan.
- Cut diagonally into 2 halves; serve immediately.
Louisville Hot Brown
The Louisville hot brown is something of a forgotten classic that deserves a revisit. It's kind of like a club sandwich gone open-faced, with the cheese subbed out for a gooey Mornay sauce that clings to the meats.
Ingredients
Method
- Heat broiler with rack 6 inches from element. Toast bread on both sides until firm and pale gold.
- Melt butter in a saucepan over medium heat. Whisk in flour; cook 1 minute without browning.
- Gradually whisk in warm milk; simmer 4 to 5 minutes until sauce coats a spoon.
- Remove from heat; whisk in 3/4 cup Pecorino, salt, and nutmeg until smooth.
- Place each toast in a broiler-safe shallow dish; cover with 3 ounces turkey and 2 tomato slices.
- Spoon Mornay over sandwiches; scatter remaining Pecorino and cross 2 bacon slices over each.
- Broil 3 to 5 minutes until sauce bubbles and browns in spots and turkey reaches 165°F.
- Rest 2 minutes before carrying hot dishes to table.
Warm Pastrami on Rye
New York is filled with the divine perfume of hot pastrami and fresh rye bread. Deceptively simple but truly excellent, it screams out for dill pickles on the side and a tall glass of celery soda (it's amazing, I promise).
Ingredients
Method
- Set a steamer basket over 1 inch of simmering water and keep the water below the basket.
- Loosely pile the pastrami in the basket, cover and steam for 4 to 6 minutes until supple and heated to 165°F.
- Spread 1 tablespoon mustard on one side of each rye slice.
- Divide the hot pastrami over 4 slices, folding rather than compressing it so steam can escape.
- Close each sandwich with a second rye slice, mustard-side down, and cut it once through the center.
Slow-Braised French Dip
I have to confess I had a longstanding bias against the French dip sandwich because of too many grim school lunches. However, with simple, quality ingredients, it's a treat. And dipping the sandwich in the broth is a bit like mopping up the last bits of a great beef stew with a chunk of bread.
Ingredients
Method
- Heat oven to 325°F; season chuck roast with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat. Brown roast 4 minutes on each broad side.
- Add onion, broth, Worcestershire, and garlic. Cover; braise 2 1/2 to 3 hours until beef reaches about 195°F and separates easily.
- Rest beef 10 minutes; shred, discarding large fat seams.
- Strain braising liquid into a saucepan; skim fat. Simmer jus 5 minutes. Return beef to enough jus to keep moist; heat to 165°F.
- Split rolls; butter cut sides. Toast in a dry skillet until edges crisp.
- Fill rolls with hot beef; divide remaining jus among 6 small dipping bowls.
Carne Asada Torta
Given the absolute dog pile of ingredients, this is not the most technically easy sandwich to build. However, the flavor is very much the reward, with skirt steak, fresh veggies, Oaxaca cheese, and refried beans on a bolillo roll coming together into a perfect bite.
Ingredients
Method
- Rub steak with lime juice, oil, cumin, and salt. Let stand 15 minutes while a griddle heats over high heat.
- Cook steak 3 to 5 minutes per side until browned and thickest section reaches 145°F.
- Rest steak 5 minutes; slice thinly across the grain.
- Split bolillos; toast cut sides on griddle 1 to 2 minutes until crisp.
- Spread bottom halves with warm beans; spread tops with crema.
- Layer steak, Oaxaca, avocado, tomato, and pickled jalapeños over beans.
- Close tortas; press gently. Serve with bread crisp and cheese softened.
Lemongrass Pork Banh Mi
The banh mi powered my journey as a broke backpacker in Vietnam and Laos. Fillings are myriad, but a simple, lightly stir-fried mix of pork slices and lemongrass is a classic for a reason, with quick-pickled veggies, chilis, and cilantro on top.
Ingredients
Method
- Toss carrot and daikon with rice vinegar, granulated sugar, and 1/2 teaspoon salt. Let stand 30 minutes.
- Mix pork with lemongrass, fish sauce, brown sugar, oil, and remaining salt. Let stand 15 minutes.
- Heat a wide skillet over medium-high heat. Cook pork in 2 batches, 2 to 3 minutes per side, until browned and 145°F.
- Rest pork 3 minutes while splitting baguettes, keeping hinges intact.
- Spread baguettes with mayonnaise. Add pork, drained carrot-daikon pickle, cucumber, cilantro, and jalapeño.
- Close lightly to keep crust intact; serve before bread softens.
Sharp Cheddar Tuna Melt
Tuna melts are actually a bit trickier than you might think; the soft texture of the tuna salad can get too gooey too fast. A mix of chewy sourdough, quick cooking in a high-heat skillet, and a resting period to let everything come together solves this issue.
Ingredients
Method
- Flake drained tuna; fold with mayonnaise, celery, pickles, Dijon, and pepper.
- Top each of 4 bread slices with 1 cheddar slice, one-quarter tuna mixture, and a second cheddar slice.
- Close with remaining bread; butter exteriors.
- Heat a covered skillet over medium-low heat. Cook melts 3 to 4 minutes on first side.
- Turn; cover 2 minutes to heat centers to 165°F. Uncover; cook 1 to 2 minutes until second side crisps.
- Rest 1 minute before halving.
Mushroom Swiss Melt
Like many teenagers who wanted to save the world, I too was a vegetarian for four years. And one thing I retain from that time in my life is a belief in the power of the mushroom to complete a dish- no meat required- and this sandwich proves the point.
Ingredients
Method
- Heat olive oil in a wide skillet over medium-high heat; add mushrooms in an even layer.
- Cook undisturbed 4 minutes. Add onion, thyme, salt, and pepper; cook 7 to 9 minutes until dry and browned.
- Cool mushrooms 3 minutes to avoid steaming bread.
- Build each sandwich with 1 Swiss slice, one-quarter mushrooms, and a second Swiss slice between 2 sourdough slices.
- Butter exteriors. Griddle over medium heat 3 to 4 minutes per side until bread crisps and cheese melts.
- Rest 1 minute; halve.
Triple-Decker Turkey Club
Making a club sandwich is as much a skill test for your knife work as it is for getting lunch ready, and eating it can sometimes feel like playing Jenga. I strongly recommend building your sandwich as symmetrically as possible for structural integrity, and don't be afraid to use extra toothpicks if need be.
Ingredients
Method
- Toast all 12 slices crisp; cool on a rack to keep undersides dry.
- Spread one side of each toast with mayonnaise; season tomatoes with pepper.
- Top 4 slices with half the turkey, half the lettuce, and 1 tomato slice each.
- Add middle toast mayonnaise-side up; top with remaining turkey and lettuce, 2 bacon slices, and 1 tomato slice each.
- Close with final toast mayonnaise-side down; secure each with 4 picks.
- Cut each into 4 triangles through picks; serve chilled or at room temperature.
Grilled Chicken Avocado Club
Grilled chicken makes for a fun variation on the classic club sandwich, and I think warm, fresh chicken breasts and a slice of avocado make this sandwich feel much more whole. Resting the chicken is critical, both to retain juices and to ensure the chicken doesn't cook the fresh veggies.
Ingredients
Method
- Heat grill pan over medium-high; rub chicken with oil, salt, and pepper.
- Grill 4 to 6 minutes per side until marked and thickest part reaches 165°F.
- Rest 5 minutes; slice across grain. Toast bread crisp.
- Spread toast with mayonnaise; layer first with chicken, avocado, and lettuce.
- Add middle toast mayonnaise-side up; layer bacon, tomato, and more lettuce.
- Close with final toast; secure each with 4 picks and cut into 4 triangles.
Roast Beef Horseradish Club
Roast beef is an ingredient that can take on heavy-hitter flavors, and the intense pungency of good-quality horseradish and arugula, as well as the tang of sharp cheddar, act as a balance. Jarred horseradish is totally fine, but if you've got access to it, horseradish grated fresh into mayonnaise is absolutely epic.
Ingredients
Method
- Toast rye crisp; cool completely on a rack.
- Mix mayonnaise, horseradish, and pepper; spread on one face of each toast.
- Layer 4 slices with half the beef, 4 cheddar slices, and half the arugula.
- Add middle toast spread-side up; layer remaining beef, cheddar, arugula, and tomato.
- Close with final toast; secure each with 4 picks, pressing only enough to steady.
- Cut each into 4 triangles with a serrated knife.
Pepper-Crusted BLT
The BLT is at its best at the peak of summer tomato season, and I personally wouldn't make one any other time of year. Make sure not to make the bacon too crispy; thick slices are your friend here.
Ingredients
Method
- Heat oven to 400°F; arrange bacon in one layer on a foil-lined sheet.
- Bake 16 to 20 minutes until crisp; drain on a rack.
- Salt tomatoes; drain on paper towels 10 minutes.
- Toast bread; mix pepper into mayonnaise.
- Spread all 8 slices with pepper mayonnaise; top 4 with lettuce, 3 tomato slices, and 3 bacon slices each.
- Close and halve; serve before toast softens.
Skillet Reuben
The Reuben is the greatest sandwich of all time, and I will die on this hill: corned beef, rye bread, Russian dressing, Swiss cheese, and sauerkraut come together like Captain Planet. I really recommend whipping up the Russian dressing at home, as it takes all of 30 seconds and is light-years better than anything that comes in a squeeze bottle.
Ingredients
Method
- Mix mayonnaise, ketchup, and relish for Russian dressing.
- Spread dressing on one face of each rye slice. Layer sandwiches with Swiss, beef, sauerkraut, and another Swiss slice.
- Close with remaining bread; butter both outsides.
- Cook covered in a skillet over medium-low 4 minutes until undersides deeply brown.
- Turn and cover; cook 4 to 5 minutes more until cheese melts and beef reaches 165°F.
- Rest 2 minutes; cut diagonally.
Diner Monte Cristo
Monte Cristo sandwiches are a relative rarity nowadays, which is a shame; it's a croque-monsieur and French toast united as one, mixing sweet and savory flavors. A touch, just a touch, of powdered sugar works far better than you'd expect.
Ingredients
Method
- Spread 4 slices with Dijon; layer each with Swiss, ham, turkey, another Swiss slice, and another bread slice.
- Press gently; trim only loose meat beyond bread.
- Whisk eggs, milk, and salt streak-free in a shallow dish.
- Melt half the butter on a griddle over medium-low. Quickly dip 2 sandwiches on both sides; place on griddle.
- Cook 3 to 4 minutes per side until golden, egg sets, and center reaches 165°F. Repeat with remaining butter and sandwiches.
- Dust each with 1/2 teaspoon powdered sugar; cut diagonally and serve hot.
Mozzarella Meatball Sub
My hot take is that a meatball sandwich is just too structurally problematic to be eaten with your hands. Fortunately, that frees you up to make this as marinara-laden and cheesy-delicious as you want.
Ingredients
Method
- Heat oven to 425°F; line a rimmed sheet with parchment.
- Mix beef, breadcrumbs, Parmesan, egg, milk, oregano, and salt just until combined. Shape 16 compact meatballs.
- Bake 12 to 15 minutes until browned and centers reach 160°F.
- Warm marinara in a saucepan. Add meatballs; simmer 8 minutes until sauce and meatballs reach 165°F.
- Split rolls without cutting through; toast cut-side up 3 minutes.
- Fill each with 4 meatballs and sauce; top with mozzarella. Broil 2 to 3 minutes until cheese bubbles.
- Rest 2 minutes to keep cheese from sliding.
Nashville Hot Chicken Sandwich
The Nashville hot chicken has truly gone national, and it's easy to see why: the use of cayenne pepper whisked into the oil rather than a hot sauce fully infuses the chicken with heat. Feel free to play around with gochugaru, chipotle, or whatever other dried chilis you love.
Ingredients
Method
- Pound thighs evenly to 1/2-inch thickness; soak in buttermilk and hot sauce 20 minutes.
- Whisk flour and salt. Lift thighs from buttermilk; firmly press into flour.
- Heat oil in a deep, heavy pot to 350°F; keep pot no more than half full.
- Fry 2 thighs at a time 6 to 8 minutes, turning once and maintaining 340°F to 350°F, until crisp and centers reach 165°F.
- Drain on a rack; carefully measure 1/3 cup hot oil into a heatproof bowl.
- Whisk cayenne, brown sugar, paprika, and garlic powder into measured oil; brush both sides of each thigh.
- Fill each bun with one hot thigh and 4 pickle chips. Close; serve immediately.
Carolina Pulled Pork Slaw Sandwich
We think so often about flavor contrast, but sometimes temperature contrast is just as interesting. The soft texture of hot roasted pork shoulder and the cool, crispy cabbage are a contrast as perfect a pairing as Penn and Teller here.
Ingredients
Method
- Heat oven to 300°F; rub pork with salt and pepper.
- Roast covered in a Dutch oven with 1/2 cup vinegar for 3 1/2 to 4 hours until about 195°F and easily shredded.
- Whisk remaining vinegar with 1 tablespoon brown sugar and red pepper.
- Rest pork 15 minutes; shred and toss with half vinegar mixture. Return to pot until steaming and at least 165°F.
- Mix cabbage, mayonnaise, mustard, remaining brown sugar, and 3 tablespoons remaining vinegar mixture.
- Pile hot pork on each bun; top with 1/2 cup slaw.
- Close; serve before cabbage loses crunch.
Crispy Cod Sandwich with Tartar Sauce
As much as people rave about fish and chips, I really do prefer this New England version over the old one. The panko breadcrumb crust, especially, feels much purer and lighter than a batter, and a good homemade tartar sauce should give you that down-at-the-pier experience.
Ingredients
Method
- Mix mayonnaise, pickles, and lemon juice; refrigerate.
- Pat cod dry; salt and coat in flour, beaten egg, then panko.
- Heat oil in a deep skillet to 350°F; keep pan no more than half full.
- Fry 2 fillets at a time 3 to 4 minutes per side, maintaining 340°F to 350°F, until deeply crisp and centers reach 145°F.
- Drain on a rack; toast buns cut-side down in a dry skillet 1 minute.
- Layer bottoms with lettuce and one fillet each. Spread sauce on tops; close.
Indiana Breaded Pork Tenderloin Sandwich
Speaking as a native Iowan, I call Indiana's claims to this masterpiece into question because this is what I eat every time I go home. It should look absolutely ridiculous, the tenderloin sticking out well beyond the bun. Trust me, it's vital to the experience.
Ingredients
Method
- Butterfly pork pieces; flatten between parchment to an even 1/4-inch thickness.
- Salt pork; coat in flour, beaten egg, then combined panko and cracker crumbs.
- Heat oil in a deep skillet to 350°F; keep skillet no more than half full.
- Fry 2 cutlets at a time 2 to 3 minutes per side, maintaining 340°F to 350°F, until crisp and centers reach 145°F.
- Drain on a rack 3 minutes to keep bottom crust firm.
- Spread buns with mustard; add one cutlet, 4 pickles, and onion each.
- Close without trimming overhanging crisp edges.
Glazed Meatloaf Sandwich
There are as many meatloaves in America as there are homes, so use this meatloaf recipe as a jumping-off point rather than a dictum. Personally, I like to mix ketchup in with Kansas City barbecue sauce for a spicier, more complex meatloaf.
Ingredients
Method
- Heat oven to 375°F; line an 8-inch square pan with parchment.
- Mix beef, breadcrumbs, egg, milk, salt, pepper, 1/4 cup ketchup, and Worcestershire just until combined.
- Press evenly into a 1 1/2-inch-thick loaf in pan. Spread remaining ketchup over top; bake 35 to 45 minutes until center reaches 160°F.
- Rest 10 minutes; cut into 6 firm rectangles.
- Heat oil on a griddle over medium. Brown onion 8 minutes; move aside. Griddle meatloaf slices until centers reach 165°F.
- Toast sourdough on griddle; spread with mayonnaise. Fill each sandwich with one meatloaf slice and onion.
- Close; cut once across middle.
Turkey Cranberry Brie Melt
We've all had the leftover turkey and cranberry sauce sandwich after Thanksgiving, but to be honest, I was never a fan. However, a good-quality Brie and real cranberry sauce (not the gelatinous block with the can indents) absolutely elevate the leftover turkey.
Ingredients
Method
- Spread cranberry sauce over 4 slices; divide Brie over other 4.
- Layer turkey and spinach over cranberry; close with Brie-topped bread.
- Butter outsides edge to edge.
- Cook covered in a skillet over medium-low 4 minutes on first side.
- Turn; cook 4 to 5 minutes until bread is crisp, Brie soft, and turkey center reaches 165°F.
- Rest 2 minutes; cut diagonally.
Dill Pickle Egg Salad Sandwich
Egg salad is one of my favorite templates for culinary ideas. Dill pickles and celery are great here, but honestly, go crazy with the spices and other pickled and aromatic ingredients. Curry powder might be a personal favorite addition.
Ingredients
Method
- Cover eggs with 1 inch water in a saucepan; bring to a full boil.
- Cover; remove from heat and rest 12 minutes until yolks fully set.
- Chill in ice water 5 minutes; peel and chop into 1/3-inch pieces.
- Fold with mayonnaise, pickles, celery, Dijon, salt, and pepper, retaining white texture.
- Chill 20 minutes; divide over 4 bread slices and top each with lettuce.
- Close with remaining bread; halve.
Cucumber Dill Cream Cheese Sandwich
As silly and prim as they seem, a cucumber and cream cheese sandwich with the crusts cut off can be genuinely delicious, even if I'm still going to put on a fake English accent and stick out my pinky as I eat. In this recipe, dill provides some much-needed aromatic balance.
Ingredients
Method
- Salt cucumber slices on paper towels; drain 15 minutes.
- Thoroughly mix cream cheese, dill, lemon juice, and pepper.
- Blot cucumber firmly with dry towels until no water beads remain.
- Spread dill cheese on one face of all 8 slices.
- Overlap cucumber on 4 slices in 2 even layers; close with remaining bread.
- Trim crusts if desired; cut each into 2 rectangles and serve cold.
Curried Chickpea Salad Pita
Chickpeas might be the most delicious legume there is, and while it might seem counterintuitive as a sandwich ingredient, it works here. The pita prevents the filling from spilling everywhere, and the curry and apple work so well together to provide lift and flavor.
Ingredients
Method
- Mash half the chickpeas with mayonnaise, lemon juice, curry powder, and salt until chunky, not smooth.
- Fold in remaining whole chickpeas, celery, and apple.
- Warm pitas in a dry skillet 20 seconds per side until pliable.
- Halve; gently open pockets without tearing bottom seams.
- Line pockets with spinach; divide salad evenly among 8 halves.
- Serve immediately or tightly wrap and chill up to 4 hours.
Caprese Pesto Focaccia Sandwich
While I'm sure Italians are aghast at this version of the Caprese sandwich, I think that pesto adds a great twist. Personally, I like to make pesto in big batches, freeze it in individual serving sizes, and deploy it as needed.
Ingredients
Method
- Drain mozzarella and tomatoes on separate paper towels 10 minutes.
- Split focaccia horizontally; spread pesto on both cut faces.
- Layer mozzarella and tomato on bottom; season with salt and pepper.
- Add basil; drizzle glaze in thin lines.
- Close; wrap in parchment and press under a skillet 10 minutes.
- Unwrap; cut into 4 equal rectangles.
Smoked Salmon Bagel Sandwich
A smoked salmon bagel is something where you should never compromise on quality, both in terms of the smoked salmon and the bagels. Use the best quality smoked salmon you can budget for, and find a reliable bakery for your bagels (and while I can hear New Yorkers' objections, decent bagels can be found outside the five boroughs).
Ingredients
Method
- Split bagels; broil only cut sides 1 to 2 minutes until pale gold.
- Mix lemon juice and pepper into cream cheese.
- Spread cheese on both cut faces of cooled bagels.
- Layer each bottom with 2 ounces salmon, cucumber, red onion, and capers.
- Close gently, preserving distinct layers.
- Halve with a serrated knife; serve cold.
Southern Pimento Cheese Sandwich
There's a lot of lousy pimento cheese that comes in a tub, but it's honestly quite easy to make at home with cream cheese, cheddar, mayo, and quality diced pimentos. Use a top-tier English cheddar for that real country club experience.
Ingredients
Method
- Beat cream cheese and mayonnaise smooth with a spoon.
- Fold in cheddar, pimentos, garlic powder, cayenne, and pepper, retaining visible cheese shreds.
- Chill 20 minutes until firm enough to spread thickly.
- Divide among 4 bread slices, spreading almost to edges.
- Close; press lightly with a flat palm.
- Cut diagonally; serve cold.
Hatch Green Chile Grilled Cheese
There's no substitute here; Hatch green chiles from New Mexico are at the front and center of this sandwich. Resist the urge to add more toppings, and let the green chiles and the cheese work their magic.
Ingredients
Method
- Blot chiles with paper towels; mix with cumin and salt.
- Divide half the Jack among 4 slices; spread chiles evenly over cheese.
- Add remaining cheese; close with remaining bread.
- Butter outsides; place in a skillet over medium-low.
- Cover; cook 3 to 4 minutes per side. Uncover; cook each side 1 minute more until crisp and fully melted.
- Rest 1 minute; cut diagonally.
Maine-Style Lobster Roll
I far prefer the Maine-style chilled lobster roll with mayonnaise over the warm, melted-butter version found in Connecticut. Fresh lobster is ideal, but frozen tails will do in a pinch.
Ingredients
Method
- Pat lobster dry; gently fold with mayonnaise, celery, lemon juice, salt, and pepper.
- Chill salad 15 minutes while preparing buns.
- Butter flat outer sides of split-top buns.
- Griddle over medium 1 to 2 minutes per side until golden with soft interiors.
- Divide cold salad among warm buns without packing.
- Serve immediately while outsides are crisp.
Bread first: matching the loaf to the filling
I'm a pretty serious home baker, so for me, a sandwich is usually a way of highlighting whatever bread I made recently, and I do think that the choice of bread is critical, regardless of whether you bake it at home or not.
And I think this is the best way to think about the art of the sandwich: start with the bread, and let that dictate the fillings.
The order you build a sandwich in, and why it matters
With hot sandwiches especially, special care must be paid to how the sandwich is layered. Cheeses, meats, and other flat ingredients act as anchors, sauces as glues, and veggies as free elements that must be held in place. For melts, the rule is cheese on the outside, other fillings on the inside, with the melted cheese holding them in place.
