This is a great little vegetarian pate for (usually) meat-heavy charcuterie boards.
Not to be confused with the sandwich you buy at your deli, this is the sandwich you buy with the...
This is about a vehicle that can support ripe tomato pulp and nectar to deliver its essence without the intrusion of skin or bread that's turned to mush.
One messy sandwich. That's what you get when you put an entire celebration dinner's worth of courses (minus dessert) into a sandwich and press down with both hands.
I know. Snort. Roll your eyes. Smirk. I did too. But then, seriously, make this anyway.
They made hundreds of soft, creamy, crust-less delicacies--expert hands at work.
Plantain pieces are pan-fried like a common grilled cheese sandwich, with tangy guava paste.
Bread that is buttered on both sides and fried until crispy, chill to spike the mayo.
Pillowy but powerfully salty, sweet and tangy. Definitely worth the effort to make the marinade and the sauce for which the sandwich is named.
This sort of combines the best of those open-faced sammies with one of best thing on earth: poutine.
This sandwich is awesome because of the texture of the jackfruit but also because of this sticky, sweet barbeque sauce--which has a little kick.
(the most indulgent sandwich week ever) If we’re going to try to make the most awesome sandwiches, we can’t overlook the condiments. They may not make or break a sandwich, but the best condiments catapult humble sandwiches to another level. Store-bought mustards...