Makes 4 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or […]
Butifarra (Traditional Peruvian Ham Sandwich)
Makes about 24 sandwiches This recipe makes quite a bit of ham, so you may have leftovers (unless you have 24 hungry people to feed!). You can tightly wrap any remaining pork and freeze for later, if you like. You can find Peruvian-style chile pastes (we use ají panca and […]
Croque Monsieur
Croque Monsieur (Grilled Ham and Cheese Sandwich) Makes 8 servings Béchamel Sauce Ingredients 1/4 cup unsalted butter 1/4 cup all-purpose flour 4 cups whole milk Directions Melt butter in small saucepan over medium heat and whisk in flour. Cook flour until raw smell is gone, about 2 minutes. Whisk in […]
Falafel
Makes 8 portions Ingredients 1 lb dried chickpeas 1/2 bunch flat-leaf parsley 1/2 bunch cilantro 8 scallions 1 teaspoon cayenne 1 tablespoon ground cumin 2 teaspoons ground coriander 6 garlic cloves, peeled 1 teaspoon kosher salt, plus more as needed Pure olive oil, as needed, for deep-frying 4 pieces Pita […]
Fontina and Blackberry Grilled Cheese Sandwiches
Makes 4 servings Though fontina and blackberries are a great combination, you can switch up the fruits and cheeses to whatever you can find at your market. Freshly shredded cheese will melt best, but slices will work in a pinch, too!
Grilled Ham and Cheese Sandwiches
Makes 5 servings These are your basic grilled ham and cheese sandwiches, but as far as we’re concerned, they’re just a starting point for your foodie-creativity. Though, yes, these are perfect as is, especially beside some Cream of Tomato Soup, experiment with different breads, cheeses, meats, and even toppings. […]
Grilled Pork Banh Mi
Makes 4 to 6 servings
Italian-Style Sub Sandwich
Makes 4 to 6 servings This is a classic summer sandwich, perfect for a backyard picnic or road trip to the beach. Substitute your favorite deli meats, like turkey, roast beef, or even tuna fish salad, but don’t miss out on the mayo + toppings spread that makes every sandwich […]
Madeira-Glazed Portobello Sandwiches
Makes 8 servings Portobello mushrooms a dense, meaty texture when cooked. They can be prepared for this recipe a day ahead; cool the broiled mushroom caps completely and refrigerate until needed. Slice the mushrooms and allow them to return to room temperature before assembling the sandwiches. Use dry marsala or […]
Onion, Walnut, and Blue Cheese Roll-Ups
Makes 4 servings These roll-ups are a variation on an onion tart with blue cheese and walnuts. Red wine is a natural with this hearty appetizer. It was paired with Whitecliff Vineyard’s Merlot at a vegetarian wine tasting event in New York State’s Hudson River Valley. Both the roll-ups and […]
Pan Bagnat
Makes 8 Servings Sandwich & Dressing Ingredients 6 tablespoons red wine vinegar 2 tablespoons chopped basil 1/4 cup chopped flat-leaf parsley 4 anchovy fillets 1 jalapeño, roasted, peeled, seeded, and finely chopped 1 cup extra-virgin olive oil 8 ciabatta rolls or 2 baguettes 1 lb drained oil-packed tuna, flaked 1 […]
Reuben Sandwich
Makes 4 servings Reubens are New York deli favorites that are perfect for a less-than-virtuous dinner when you’re craving something messy and melty. This version uses corned beef, but you can use pastrami or even smoked turkey, if you prefer. This recipe is more just a suggestion of quantities, so […]