Jul 01, 2009 -
You can do pretty much anything with the succulent, summery caprese salad concept, from caprese skewers to caprese nachos. So when heirloom tomatoes started showing up at my farmers market, I whipped up a sandwich featuring the classic combination of fresh basil and mozzarella cheese.
I'm almost embarrassed by how easy it is to make, but that's why this sandwich is perfect for the season.
- 0 Comments
Jun 24, 2009 -
A friend of mine recently gave me some fresh eggs from her backyard chicken coop, complete with the hugest, yellowest yolks I've ever had the pleasure of eating. Since I love a sweet and savory breakfast sandwich, I got out the strawberry and meyer lemon marmalade that had done me so right before and combined it with crisped prosciutto and my favorite English muffins.
Though this is technically a breakfast sandwich, I had it for dinner.
- 9 Comments
Jun 17, 2009 -
Since I make my sandwich obsession so public, my friends and family are always passing along recommendations and recipes. I was especially tickled by an article my mom tore out of an old Esquire magazine from 1989, entitled "New Hope For the Bread." My dad and I share a love of Esquire, so these sandos are well-suited to Father's Day.
- 3 Comments
Jun 03, 2009 -
At the farmers market near the Sugar offices, there's an Afghan food stand that sells all sorts of innovative breads and spreads, including a pesto sauce made from cilantro instead of the standard basil. I love the simplicity of the classic margherita pizza, and used that as inspiration for this panino.
The cilantro pesto combines perfectly with fresh tomato and grilled chicken.
- 8 Comments
May 27, 2009 -
Grilled cheese sandwiches are typically a wintertime comfort food, but add some summery farm-stand flavor, and this favorite sandwich adopts an easy, breezy attitude for the warmer months. I got the idea for this recipe when I scored a jar of delicious strawberry and meyer lemon marmalade from Blue Chair, which has an effervescent citrus flavor and a hint of rosiness. With fresh green pea sprouts, it transforms the grilled cheese from classic cold-weather meal into a tribute to Summer farmers markets.
- 14 Comments
May 20, 2009 -
With this grilling-centric holiday upon us, I'm looking beyond burgers and dogs and drooling over gourmet sausages. I love the traditional toppings of grilled onions and red peppers, but rather than use a bun, I like to split the sausage in half and toss the goods onto some fancy-schmancy artisan bread for a surprising sammie that tastes like Summer. I'm lucky enough to live near Rosamunde Sausage Grill, which sells a delicious chicken-cherry sausage, but I recommend any salty-sweet combination, such as chicken-apple sausage, for this recipe.
- 3 Comments
May 13, 2009 -
Prosciutto and melon is a classic Italian appetizer, but right now, the abundance of juicy, summery mango is too tempting to resist. Combined with the salty, cured ham, this tropical fruit works just as well, especially when freshly cut mint from your garden (or grocery store) is added to the mix.
To balance out the bold trio of mango, prosciutto, and mint, I went basic with the rest of the ingredients: bitter arugula to cut the sweetness, simple hollowed-out ciabatta for the bread, and mild mozzarella to meld it all together.
- 10 Comments
May 06, 2009 -
As you've probably noticed, we are sort of obsessed with avocados here, and on the rare occasion when I have leftover guacamole, I cannot bear to see it go to waste. So after whipping up a batch of homemade guac for a recent party, I used the remaining deliciousness to make a vegetarian sandwich on my new favorite chili bread.
If you've got some of Cinco de Mayo's best condiment lying around, make your own seis (or siete or ocho) de Mayo sandwich.
- 8 Comments
Apr 29, 2009 -
Sometimes serendipity leads me to sandwiches at the most surprising times — like when I once found myself at an antique mall, housed in an old grocery store, with a restaurant in the middle. I ordered the feta BLT, which turned out to be an unfussy yet decadent, creamy, and salty twist on the crispy classic. Luckily, the woman who owned the restaurant also had a cookbook, and I got my hands on the recipe.
- 7 Comments
Apr 22, 2009 -
I love celebrating Easter, mainly because it means I get to make sandwiches with the leftover ham. This year, I decided to come up with a new sandwich that satisfies all year round.
I had way too much cabbage, but I didn't want to go to the trouble of cooking it, so I came up with the idea of pressing it raw into a panini.
- 5 Comments
