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.
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.
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Chicago-Style Italian Beef
Ingredients
Method
- Heat the oven to 325°F and season the top round roast with the salt and black pepper.
- Heat the vegetable oil in a covered Dutch oven over medium-high heat and brown the roast for 4 minutes per broad side.
- Pour in the broth and Worcestershire sauce, then stir in the oregano, garlic powder, onion powder and crushed red pepper around the beef.
- Cover and roast for 70 to 90 minutes, turning once, until the center reaches 145°F.
- Transfer the beef to a board, rest it for 15 minutes and chill it in the freezer for 30 minutes until firm but not frozen.
- Slice the beef as thinly as possible across the grain, using a sharp slicing knife.
- Skim excess fat from the jus, return the slices to the pot and warm them gently for 5 to 8 minutes until saturated and at least 165°F without boiling them tough.
- Split the rolls without cutting through the hinge, fill each with hot sliced beef and spoon over 2 tablespoons jus.
- Top each sandwich with 2 tablespoons giardiniera and serve with additional 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.
New Orleans Shrimp Po'boy
Ingredients
Method
- Stir the mayonnaise, Creole mustard and pickle brine together, then refrigerate the remoulade while the shrimp cooks.
- Pour the buttermilk over the shrimp in a bowl and let it stand for 10 minutes.
- Whisk the flour, cornmeal, Cajun seasoning and salt in a shallow dish, then lift the shrimp from the buttermilk and press them into the dredge.
- Heat the oil in a heavy pot to 350°F, keeping the pot no more than halfway full.
- Fry the shrimp in three uncrowded batches for 2 to 3 minutes, maintaining 340°F to 350°F, until crisp and the centers reach 145°F.
- Move each batch to a wire rack over a sheet pan and let excess oil drain without stacking the shrimp.
- Split the rolls, spread both sides with remoulade and layer each with lettuce, 2 tomato slices, 4 pickle chips and one-quarter of the fried shrimp.
- Close each po'boy firmly and serve while the shrimp and crust are still 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.
Philly Cheesesteak with Provolone
Ingredients
Method
- Freeze the ribeye for 25 minutes, then slice it across the grain as thinly as possible.
- Heat 1 tablespoon oil on a large griddle or skillet over medium-high heat and cook the onion for 8 to 10 minutes until browned at the edges.
- Push the onion aside, add the remaining oil and spread the beef in a thin layer over the hottest part of the pan.
- Season with the salt and black pepper, then chop and turn the beef with two spatulas for 3 to 4 minutes until no pink patches remain and it reaches 145°F.
- Mix the onions into the beef and divide the filling into 4 roll-length piles.
- Lay 2 provolone slices over each pile, cover the pan for 30 to 45 seconds and let the cheese collapse around the meat.
- Open each roll over a pile, scoop the meat and cheese inside and close the sandwich without compressing the bread flat.
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.
Pressed Muffuletta
Ingredients
Method
- Stir the green olives, black olives, giardiniera, vinegar, olive oil and oregano together and let the olive salad stand for 10 minutes.
- Slice the loaf horizontally and pull only a thin layer of soft crumb from the top half so the filling has room.
- Spread half the olive salad over the bottom, carrying the oily dressing all the way to the edge.
- Layer the mortadella, salami, capicola, provolone and mozzarella evenly, folding the slices instead of stacking them into one dense block.
- Spread the remaining olive salad under the top half and close the loaf.
- Wrap the sandwich tightly in parchment, set a skillet on top and press it for 30 minutes at room temperature.
- Unwrap the loaf and cut it into 6 wedges, keeping the layered filling inside each piece.
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.
Mojo Pork Cubano
Ingredients
Method
- Heat the oven to 325°F and place the pork shoulder in a small covered baking dish.
- Whisk the orange juice, lime juice, garlic, cumin, oregano and salt, pour it over the pork and cover the dish tightly.
- Roast for 2 1/2 to 3 hours, turning once, until the pork reaches about 195°F and pulls apart with light pressure.
- Rest the pork for 10 minutes, shred all of it and moisten it with 1/4 cup of the roasting liquid.
- Split the rolls and layer each with mustard, Swiss, ham, warm roast pork, pickle slices and a second slice of Swiss.
- Close the sandwiches, spread the exteriors with butter and place them in a preheated sandwich press or heavy skillet over medium heat.
- Press for 3 to 4 minutes per side, weighting skillet sandwiches with a second pan, until deeply crisp and the center reaches 165°F.
- Cut each Cubano diagonally into 2 halves and 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.
Louisville Hot Brown
Ingredients
Method
- Heat the broiler with a rack 6 inches from the element and toast the bread on both sides until firm and pale gold.
- Melt the butter in a saucepan over medium heat, whisk in the flour and cook for 1 minute without browning.
- Whisk in the warm milk gradually and simmer for 4 to 5 minutes until the sauce coats a spoon.
- Remove the pan from the heat and whisk in 3/4 cup Pecorino, the salt and nutmeg until smooth.
- Place each toast in a broiler-safe shallow dish and cover it with 3 ounces turkey and 2 tomato slices.
- Spoon the Mornay over each sandwich, scatter on the remaining Pecorino and cross 2 bacon slices over the top.
- Broil for 3 to 5 minutes until the sauce bubbles and browns in spots and the turkey layer reaches 165°F.
- Rest the Hot Browns for 2 minutes before carrying the hot dishes to the 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).
Warm Pastrami on Rye
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.
Slow-Braised French Dip
Ingredients
Method
- Heat the oven to 325°F and season the chuck roast with the salt and black pepper.
- Heat the oil in a Dutch oven over medium-high heat and brown the roast for 4 minutes on each broad side.
- Add the onion, broth, Worcestershire sauce and garlic, cover and braise for 2 1/2 to 3 hours until the beef reaches about 195°F and separates easily.
- Rest the beef for 10 minutes, then shred it and discard any large seams of fat.
- Strain the braising liquid into a saucepan, skim the fat and simmer the jus for 5 minutes; return the beef to enough jus to keep it moist and heat it to 165°F.
- Split the rolls, butter the cut sides and toast them in a dry skillet until crisp at the edges.
- Fill each roll with hot beef and ladle the remaining jus into 6 small bowls for dipping.
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.
Carne Asada Torta
Ingredients
Method
- Rub the skirt steak with the lime juice, oil, cumin and salt and let it stand for 15 minutes while a griddle heats over high heat.
- Cook the steak for 3 to 5 minutes per side until browned and the thickest section reaches 145°F.
- Rest the steak for 5 minutes, then slice it thinly across the grain.
- Split the bolillos and toast the cut sides on the griddle for 1 to 2 minutes until crisp.
- Spread the bottom halves with warm beans and the top halves with crema.
- Layer the steak, Oaxaca cheese, avocado, tomato and pickled jalapeños over the beans.
- Close each torta, press it gently and serve while the bread is crisp and the cheese has 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.
Lemongrass Pork Banh Mi
Ingredients
Method
- Toss the carrot and daikon with the rice vinegar, granulated sugar and 1/2 teaspoon salt, then let the pickles stand for 30 minutes.
- Mix the pork with the lemongrass, fish sauce, brown sugar, oil and remaining salt and let it stand for 15 minutes.
- Heat a wide skillet over medium-high heat and cook the pork in 2 batches for 2 to 3 minutes per side until browned and it reaches 145°F.
- Rest the pork for 3 minutes while you split the baguettes without cutting through the hinge.
- Spread the baguettes with mayonnaise, then add pork, drained carrot-daikon pickle, cucumber spears, cilantro and jalapeño.
- Close each banh mi lightly so the crust stays intact and serve before the bread softens.
Griddled Patty Melt
The best patty melts take the best parts of a grilled cheese and a burger and unite them. Use whatever bread you want, but I think seeded rye is the perfect choice, with the top notes of caraway acting as a counterpoint to the gooey center.
Griddled Patty Melt
Ingredients
Method
- Heat 1 tablespoon oil in a skillet over medium heat and cook the onion for 15 to 18 minutes until soft and deeply browned.
- Shape the beef into 4 thin oval patties slightly larger than the bread and season both sides with the salt and black pepper.
- Heat the remaining oil on a griddle over medium-high heat and cook the patties for 3 to 4 minutes per side until they reach 160°F.
- Layer 1 rye slice, 1 Swiss slice, a patty, onions, another Swiss slice and a second rye slice for each sandwich.
- Spread the outer bread with butter and griddle the melts over medium heat for 3 to 4 minutes per side until crisp and the cheese is fluid.
- Rest for 2 minutes, then cut each patty melt diagonally.
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.
Sharp Cheddar Tuna Melt
Ingredients
Method
- Break the drained tuna into flakes and fold it with the mayonnaise, celery, pickles, Dijon and black pepper.
- Lay out 4 bread slices and top each with 1 cheddar slice, one-quarter of the tuna mixture and a second cheddar slice.
- Close with the remaining bread and spread the sandwich exteriors with butter.
- Heat a covered skillet over medium-low heat and cook the melts for 3 to 4 minutes on the first side.
- Turn the sandwiches, cover for 2 minutes to heat the centers to 165°F, then uncover and cook 1 to 2 minutes until the second side is crisp.
- Rest each melt for 1 minute before cutting it in half.
Chicken Salad Bacon Melt
There's nothing wrong with a chicken salad sandwich but serving it hot really kicks it up. The melted cheese, bacon, and scallions in this recipe turn this from a way to just use up leftover chicken to a solid meal in its own right.
Chicken Salad Bacon Melt
Ingredients
Method
- Mix the chicken, mayonnaise, scallions, smoked paprika and bacon until the pieces are evenly coated.
- Place 1 cheddar slice on each of 4 bread slices and divide the chicken salad over the cheese.
- Add the remaining cheddar and bread, then butter the outside of each sandwich.
- Cook in a covered skillet over medium-low heat for 4 to 5 minutes on the first side.
- Turn and cook for 4 to 5 minutes more until both sides are browned, the cheese melts and the center of the filling reaches 165°F.
- Rest for 2 minutes before cutting so the filling stays inside.
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.
Mushroom Swiss Melt
Ingredients
Method
- Heat the olive oil in a wide skillet over medium-high heat and add the mushrooms in an even layer.
- Cook without stirring for 4 minutes, then add the onion, thyme, salt and black pepper and cook for 7 to 9 minutes until dry and browned.
- Cool the mushroom mixture for 3 minutes so it does not immediately steam the bread.
- Build each sandwich with 1 Swiss slice, one-quarter of the mushrooms and a second Swiss slice between 2 sourdough slices.
- Butter the exteriors and griddle over medium heat for 3 to 4 minutes per side until the bread is crisp and the cheese melts.
- Let the melts stand for 1 minute, then cut them in half.
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.
Triple-Decker Turkey Club
Ingredients
Method
- Toast all 12 bread slices until crisp and let them cool on a rack so the undersides stay dry.
- Spread one side of every toast slice with mayonnaise and season the tomato slices with black pepper.
- Top 4 slices with half the turkey, half the lettuce and 1 tomato slice each.
- Add a second toast slice mayonnaise-side up, then layer on the remaining turkey and lettuce, 2 bacon slices and 1 tomato slice per sandwich.
- Close with the last toast slices, mayonnaise-side down, and secure each sandwich with 4 sandwich picks.
- Cut each club into 4 triangles through the picks and 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.
Grilled Chicken Avocado Club
Ingredients
Method
- Heat a grill pan over medium-high heat and rub the chicken cutlets with the oil, salt and black pepper.
- Grill the chicken for 4 to 6 minutes per side until marked and the thickest part reaches 165°F.
- Rest the chicken for 5 minutes, slice it across the grain and toast the bread until crisp.
- Spread the toast with mayonnaise and build the first layer with chicken, avocado and lettuce.
- Add a second toast slice, mayonnaise-side up, followed by bacon, tomato and more lettuce.
- Close with the final toast, secure each club with 4 picks and cut it 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.
Roast Beef Horseradish Club
Ingredients
Method
- Toast the rye until crisp, then cool it completely on a wire rack.
- Stir the mayonnaise, horseradish and black pepper together and spread it over one side of each toast slice.
- Layer 4 toast slices with half the roast beef, 4 cheddar slices and half the arugula.
- Add the middle toast slices spread-side up, then layer on the remaining beef, cheddar, arugula and tomato.
- Close with the final toast slices, secure each club with 4 picks and press only hard enough to steady it.
- Cut each sandwich 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.
Pepper-Crusted BLT
Ingredients
Method
- Heat the oven to 400°F and arrange the bacon in a single layer on a foil-lined sheet pan.
- Bake for 16 to 20 minutes until crisp, then drain the bacon on a rack.
- Season the tomato slices with the salt and let them drain on paper towels for 10 minutes.
- Toast the bread and stir the coarse black pepper into the mayonnaise.
- Spread all 8 toast slices with pepper mayonnaise and layer 4 with lettuce, 3 tomato slices and 3 bacon slices each.
- Close the sandwiches, cut each in half and serve before the 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.
Skillet Reuben
Ingredients
Method
- Stir the mayonnaise, ketchup and relish together to make the Russian dressing.
- Spread dressing on one side of each rye slice and build each sandwich with Swiss, corned beef, sauerkraut and another Swiss slice.
- Close with the remaining bread and butter both exterior sides.
- Cook the Reubens in a covered skillet over medium-low heat for 4 minutes until the first sides are deeply browned.
- Turn, cover and cook for 4 to 5 minutes more until the cheese melts and the corned beef reaches 165°F.
- Rest the sandwiches for 2 minutes and cut them 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.
Diner Monte Cristo
Ingredients
Method
- Spread 4 bread slices with Dijon and layer each with Swiss, ham, turkey, another Swiss slice and a second piece of bread.
- Press the sandwiches gently and trim only any loose meat that extends beyond the bread.
- Whisk the eggs, milk and salt in a shallow dish until no streaks remain.
- Melt half the butter on a griddle over medium-low heat, dip 2 sandwiches quickly on both sides and place them on the griddle.
- Cook for 3 to 4 minutes per side until golden, the egg coating is set and the center reaches 165°F; repeat with the remaining butter and sandwiches.
- Dust each sandwich 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.
Mozzarella Meatball Sub
Ingredients
Method
- Heat the oven to 425°F and line a rimmed sheet pan with parchment.
- Mix the beef, breadcrumbs, Parmesan, egg, milk, oregano and salt just until combined, then shape 16 compact meatballs.
- Bake the meatballs for 12 to 15 minutes until browned and the centers reach 160°F.
- Warm the marinara in a saucepan, add the meatballs and simmer for 8 minutes until the sauce and meatballs reach 165°F.
- Split the rolls without cutting through and toast them cut-side up for 3 minutes.
- Place 4 meatballs and sauce in each roll, top with mozzarella and broil for 2 to 3 minutes until the cheese bubbles.
- Rest the subs for 2 minutes before serving so the cheese stops 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.
Nashville Hot Chicken Sandwich
Ingredients
Method
- Pound the chicken thighs to an even 1/2-inch thickness and soak them in the buttermilk and hot sauce for 20 minutes.
- Whisk the flour with the salt, lift each thigh from the buttermilk and press it firmly into the flour mixture.
- Heat the vegetable oil in a deep heavy pot to 350°F, keeping the pot no more than halfway full.
- Fry 2 thighs at a time for 6 to 8 minutes, turning once and maintaining 340°F to 350°F, until crisp and the centers reach 165°F.
- Drain the chicken on a wire rack and carefully measure 1/3 cup hot frying oil into a heatproof bowl.
- Whisk the cayenne, brown sugar, paprika and garlic powder into the measured oil and brush the mixture over both sides of each fried thigh.
- Place one hot chicken thigh and 4 pickle chips in each bun, close the sandwiches and 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.
Carolina Pulled Pork Slaw Sandwich
Ingredients
Method
- Heat the oven to 300°F and rub the pork shoulder with the salt and black pepper.
- Place the pork in a covered Dutch oven with 1/2 cup vinegar and roast for 3 1/2 to 4 hours until it reaches about 195°F and shreds easily.
- Whisk the remaining vinegar with 1 tablespoon brown sugar and the crushed red pepper.
- Rest the pork for 15 minutes, shred it and toss it with half the vinegar mixture; return it to the pot until it is steaming and at least 165°F.
- Stir the cabbage with the mayonnaise, mustard, remaining brown sugar and 3 tablespoons of the remaining vinegar mixture.
- Pile hot pulled pork onto each bun and top it with 1/2 cup slaw.
- Close the sandwiches and serve before the cabbage loses its 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.
Crispy Cod Sandwich with Tartar Sauce
Ingredients
Method
- Stir the mayonnaise, pickles and lemon juice together and refrigerate the tartar sauce.
- Pat the cod dry, season it with the salt and coat each piece first in flour, then beaten egg and finally panko.
- Heat the oil in a deep skillet to 350°F and keep the pan no more than halfway full.
- Fry 2 fillets at a time for 3 to 4 minutes per side, maintaining 340°F to 350°F, until deeply crisp and the centers reach 145°F.
- Drain the fish on a wire rack and toast the buns cut-side down in a dry skillet for 1 minute.
- Layer each bottom bun with lettuce and one cod fillet, spread tartar sauce on the top bun and close the sandwich.
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.
Indiana Breaded Pork Tenderloin Sandwich
Ingredients
Method
- Butterfly each pork piece, open it flat and pound it between parchment to an even 1/4-inch thickness.
- Season the pork with the salt, coat it in flour, dip it in beaten egg and press it into the combined panko and cracker crumbs.
- Heat the oil in a deep skillet to 350°F, keeping the skillet no more than halfway full.
- Fry 2 cutlets at a time for 2 to 3 minutes per side, maintaining 340°F to 350°F, until crisp and the centers reach 145°F.
- Drain the cutlets on a wire rack for 3 minutes so the bottom crust stays firm.
- Spread the buns with mustard and add one pork cutlet, 4 pickle chips and sliced onion to each.
- Close the sandwiches without trimming the crisp edges that extend beyond the buns.
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.
Glazed Meatloaf Sandwich
Ingredients
Method
- Heat the oven to 375°F and line an 8-inch square pan with parchment.
- Mix the beef, breadcrumbs, egg, milk, salt, black pepper, 1/4 cup ketchup and Worcestershire sauce just until combined.
- Press the mixture into an even 1 1/2-inch-thick loaf in the pan, spread the remaining ketchup over it and bake for 35 to 45 minutes until the center reaches 160°F.
- Rest the meatloaf for 10 minutes, then cut it into 6 firm rectangular slices.
- Heat the oil on a griddle over medium heat and cook the onion for 8 minutes until browned; move it aside and griddle the meatloaf slices until their centers reach 165°F.
- Toast the sourdough on the griddle, spread it with mayonnaise and add one meatloaf slice and browned onion to each sandwich.
- Close the sandwiches and cut them once through the 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.
Turkey Cranberry Brie Melt
Ingredients
Method
- Spread cranberry sauce over 4 bread slices and divide the Brie evenly over the other 4 slices.
- Layer the turkey and spinach over the cranberry sauce and close the sandwiches with the Brie-topped bread.
- Butter the outside of each sandwich from edge to edge.
- Cook in a covered skillet over medium-low heat for 4 minutes on the first side.
- Turn and cook for 4 to 5 minutes until the bread is crisp, the Brie is soft and the turkey in the center reaches 165°F.
- Rest for 2 minutes and cut each melt 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.
Dill Pickle Egg Salad Sandwich
Ingredients
Method
- Place the eggs in a saucepan, cover them with 1 inch of water and bring the water to a full boil.
- Cover the pan, remove it from the heat and let the eggs stand for 12 minutes so the yolks are fully set.
- Transfer the eggs to ice water for 5 minutes, then peel and chop them into 1/3-inch pieces.
- Fold the eggs with the mayonnaise, pickles, celery, Dijon, salt and black pepper without mashing the whites smooth.
- Chill the egg salad for 20 minutes, then divide it over 4 bread slices and top each with a lettuce leaf.
- Close with the remaining bread and cut each sandwich in half.
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.
Cucumber Dill Cream Cheese Sandwich
Ingredients
Method
- Spread the cucumber slices on paper towels, sprinkle them with the salt and let them drain for 15 minutes.
- Stir the cream cheese, dill, lemon juice and black pepper until evenly combined.
- Blot the cucumber firmly with dry paper towels so no beads of water remain.
- Spread the dill cream cheese over one side of all 8 bread slices.
- Overlap the cucumber on 4 slices in 2 even layers and close with the remaining bread.
- Trim the crusts if desired, then cut each sandwich 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.
Curried Chickpea Salad Pita
Ingredients
Method
- Mash half the chickpeas with the mayonnaise, lemon juice, curry powder and salt until chunky rather than smooth.
- Fold in the remaining whole chickpeas, celery and apple.
- Warm the pitas in a dry skillet for 20 seconds per side until pliable.
- Cut each pita in half and gently open the pockets without tearing the bottom seam.
- Place spinach inside each pocket and divide the chickpea salad evenly among the 8 halves.
- Serve immediately or wrap the filled pitas tightly and chill for 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.
Caprese Pesto Focaccia Sandwich
Ingredients
Method
- Lay the mozzarella and tomato slices on separate paper towels for 10 minutes to remove surface moisture.
- Slice the focaccia horizontally and spread the pesto over both cut faces.
- Layer the mozzarella and tomato across the bottom half, then season them with the salt and black pepper.
- Add the basil leaves and drizzle the balsamic glaze in thin lines over the filling.
- Close the focaccia, wrap it in parchment and press it under a skillet for 10 minutes.
- Unwrap the sandwich and cut it 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).
Smoked Salmon Bagel Sandwich
Ingredients
Method
- Split the bagels and toast only the cut sides under the broiler for 1 to 2 minutes until pale gold.
- Stir the lemon juice and black pepper into the whipped cream cheese.
- Spread the cream cheese over both cut faces of each cooled bagel.
- Fold 2 ounces smoked salmon over each bottom half and layer on cucumber, red onion and capers.
- Close each bagel gently so the filling stays in distinct layers.
- Cut each sandwich in half with a serrated knife and 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.
Southern Pimento Cheese Sandwich
Ingredients
Method
- Beat the cream cheese and mayonnaise with a spoon until smooth.
- Fold in the cheddar, pimentos, garlic powder, cayenne and black pepper, keeping visible shreds of cheese.
- Chill the pimento cheese for 20 minutes so it firms enough to spread thickly.
- Divide the spread among 4 bread slices, taking it almost to the edges.
- Close with the remaining bread and press only lightly with a flat palm.
- Cut each sandwich diagonally and 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.
Hatch Green Chile Grilled Cheese
Ingredients
Method
- Blot the chopped green chiles with paper towels, then stir them with the cumin and salt.
- Divide half the Monterey Jack over 4 bread slices and spread the chile mixture evenly over the cheese.
- Add the remaining cheese and close with the other bread slices.
- Butter the sandwich exteriors and place them in a skillet over medium-low heat.
- Cover and cook for 3 to 4 minutes per side, then uncover and cook each side for 1 minute more until crisp and fully melted.
- Rest the grilled cheese sandwiches for 1 minute before cutting 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.
Maine-Style Lobster Roll
Ingredients
Method
- Pat the lobster meat dry and fold it gently with the mayonnaise, celery, lemon juice, salt and black pepper.
- Chill the lobster salad for 15 minutes while the buns are prepared.
- Spread the flat outer sides of each split-top bun with butter.
- Griddle the buns over medium heat for 1 to 2 minutes per side until golden while the interiors remain soft.
- Divide the cold lobster salad among the warm buns without packing it down.
- Serve immediately while the bun exteriors 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.
