Think a sandwich just isn't a sandwich without some sort of meat? Then you haven't tried these sammies stuffed with baked tofu, roasted veggies, and mock chicken. All vegetarian, but hearty and full of bold flavors, enjoy one of these delicious sandwiches for lunch or dinner.
A sandwich from 'Wichcraft is relatively easy to make at home, as Between the Bread shows us in this tuna and fennel sandwich recipe post.
The mayo-free tuna sandwich at 'Wichcraft is one of my favorites, and compared to many of the other recipes in the cookbook 'Wichcraft: Craft a Sandwich Into a Meal — and a Meal Into a Sandwich, this one is relatively simple. The resulting meal is so magnificently complex and and innovative, I couldn't believe I'd made it all by myself.
As I learned making 'Wichcraft's goat cheese with avocado and celery, this cookbook gives you the option (and the recipes) of making many of the ingredients from scratch. In this case, I skipped the homemade lemon mayo but did make the lemon confit, which was extraordinary. I have since used the thinly sliced, cured lemons on numerous sandwiches and salads, and it's a great accent to have in the fridge.
Now that we've sorted out the burgers from the burger impostors, it's time to turn our attention to sandwiches. How do you define a sandwich? Does it have to have two pieces of bread or is open-faced OK? Do burgers and hot dogs count? Click through to cast your vote on 10 maybe-sandwiches.
After getting into a regular routine of packing lunch, it's easy to wind up pressed for fresh and creative sandwich ideas. Kitchen Goddess member Fuzzles writes in:
The really hot UPS drive delivered my spanking-new panini press today! I broke it in for dinner tonight (the press, not the hot UPS guy), filling the sandwich with layers of paper-thin tavern ham slices from the deli, aged white cheddar, and thin slices of local HoneyCrisp apples. Now I'm asking for your favorite fillings for inspiration. Let the panini marathon begin!
It doesn't get much more delicious than cheddar and crispy, tangy apple slices, but if I were to recommend an en fuego panini combination, I'd suggest manchego, quince paste, and jamón serrano for some Spanish flair or, if I were feeling really bling, chunks of lobster, watercress, and fontina cheese. What goes into your favorite panini?
Source: Flickr User stevendepolo
Graham Elliot Bowles is just one of America's celebrity chefs with a sandwich obsession. Between the Bread visits Chicago and stops into his new-ish eatery, Grahamwich.
Like chefs Tom Colicchio and Dennis Leary before him, Graham Elliot Bowles has a sandwich side project. Last fall, the Michelin-starred owner of Graham Elliot opened Grahamwich in downtown Chicago, so when I visited my peeps at PopSugar Chicago last week, we had our lunch meeting over sammies — or should I say "grahamies"? Though not as avant garde as No. 7 Sub, Grahamwich gives nostalgic favorites a modern, quirky twist. Click through to see what we ate.
Want more? Start following Between the Bread for more sandwich deliciousness, then get crackin' on your own food blog. You may even wind up featured here.
Have you been celebrating National Panini Month? OnSugar blogger House of Anais has! Here, she shares her scrumptious-looking sandwich.
I just read from YumSugar about August being national panini month and decided to have my own little lunch-time panini celebration. This is how the house of Anaïs panini turned out - it was delicious and the key ingredients included multi-grain bread, Swiss cheese, roma tomatoes, roasted chicken, Parma ham, organic lettuce mix and of course Dijon mustard (my favourite kind of mustard).
Want more? Start following House of Anais, then upload your favorite panini recipes by creating your own OnSugar blog.
It's National Panini Month and although a panini in Italian refers to any kind of sandwich, I always think of a panini being a hot pressed sandwich. A crispy panini with gooey melted cheese makes a stellar meal, but it's easy to get caught up in a sandwich filling rut. Tired of the same old ham and cheese? Here's how you can make a more exciting panini:
What's your favorite panini filling?
Source: Flickr User stevendepolo
San Francisco's Outside Lands Music Festival isn't just about the tunes — food and drink play a big part, too. Case in point: the sandwich offerings, as documented by Between the Bread.
I have yet to dine at Maverick or Flour + Water, though both are on my list. So in between catching sets by MGMT, The Roots, Vetiver, Mavis Staples, Beirut, and many more at this weekend's Outside Lands festival in Golden Gate Park, I sampled sandwich offerings from these two must-eat San Francisco eateries.
I love that Outside Lands eschews typical festival fare for booths from local restaurants, including my beloved Phil'z Coffee, Andalu, Memphis Minnie's, Namu, and on and on.
Read ahead to get a glimpse of the dynamic food offerings at this year's Outside Lands.
Nobody doesn't like grilled cheese — but how about a grilled cheese martini? Between the Bread investigates.
I love sandwiches and cocktails — often together. But I've never eaten a grilled cheese and thought, "you know what would be good with this? A martini." Apparently, that comfort food and booze combo makes sense at Beecher's.
The Seattle cheese emporium, which recently opened in NYC, has an off-menu item called the grilled cheese martini, which is exactly what it sounds like: grilled cheese sandwich-infused vodka, shaken with fresh tomatoes, muddled basil, and tomato juice.
Now here's the really terrifying part: Beecher's isn't the first to mix up a grilled cheese martini. Clive's in Victoria, BC, makes one with grilled cheese rum.
Would you dare order one?
Want more? Start following Between the Bread, and get going on your own food blog. You may even wind up featured here!
In case you weren't aware, it looks like you'll be having a sandwich or two in your future: those meat, cheese, and bread creations are stacking up to be pretty hot right now. Last night, Jeff Mauro — aka "The Sandwich King" — was crowned the latest Food Network star. His show, aptly named Sandwich King, teaches viewers how to "turn any meal into a sandwich and any sandwich into a delicious meal." Maybe Tom Colicchio was onto something?
Sandwich chains are all the rage, and they're only going to get bigger. Earlier this Summer, Flip video camera founder Jonathan Kaplan announced a new mobile-driven grilled cheese concept The Melt, with plans to spawn 500 national locations by 2015. If that weren't enough, 100 Montaditos, which is being described as a "Spanish Starbucks for sandwiches," will roll out 4,000 US locations in the next five years.
While there's no denying that the sandwich is essential to American cuisine, it remains to be seen if it can shrug off its brown-bag lunch image and venture into serious dinner territory. Are you excited about the new era of sandwiches — and do you see them being appropriate to eat for every occasion?
Source: Flickr User diekatrin
