Sandwiches
198 recipes found
Bacon, Egg and Cheese Sandwich
For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese “is everything you need: salty, crunchy, creamy, filling.” Because the iconic New York sandwich (which is also known as a “baconeggandcheese” or “B.E.C.” when you’re in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn’t think to cook one at home. But if you’re desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you’ll miss is waving goodbye to the bodega’s owner and cat.
Ricotta Toasts With Melon, Corn and Salami
Fresh cantaloupe and corn star in these meal-worthy toasts. They are mixed with spicy salami to complement their sweetness. You can use any cured meat with a kick, such as black pepper salami, cubed Spanish chorizo or torn soppressata. Whole-milk ricotta, made extra creamy with “milk” scraped from the corn cobs, is spread on crusty bread, then topped with the salad of melon, corn, salami, plus almonds and cilantro. Play with the balance of sweet, spicy, juicy and crunchy by adding fresh chile, thinly sliced cucumbers or snap peas or swapping the melon for stone fruit.
Chickpea Salad Sandwich
This quick recipe makes simple canned chickpeas into a bold and hearty vegetarian meal. Chickpeas are mashed in a creamy, rich lemon-tahini dressing, then mixed with crunchy celery and scallions for fresh bite. Earthy alfalfa sprouts, crisp lettuce, creamy avocado and sweet tomatoes bring contrasting textures and flavors to the sandwich. The chickpea salad can be made a few hours ahead and kept refrigerated. Any leftover salad makes a tasty dip served with tortilla chips or crackers. For a vegan alternative, omit the cheese for sandwiches that still boast layers of flavor.
Slow-Roasted Beef
With the aid of a digital thermometer and plenty of hands-off time, this recipe makes the best of an inexpensive beef roast, which really shines when thinly sliced and reused in flavor-packed dishes over the next week. Though the recipe suggests a 2- to 3-pound roast, it will work for one of any size. (Just be aware that the timing will change accordingly.) As the beef rests in the fridge, it will initially darken in color and may later turn brown or gray; this is due to the oxidation of muscle pigments and is expected. Once you start cooking, always rely on your thermometer, not your timer. To test for doneness without a thermometer, insert a thin metal skewer all the way through the meat and hold it there for 10 seconds. Rapidly remove the skewer and touch it to the skin under your lower lip. It will feel like a hot bath water at rare.
Konbi’s Egg Salad Sandwich
This famous egg salad sandwich comes from Konbi, the tiny Los Angeles cafe run by the co-chefs Akira Akuto and Nick Montgomery. It’s not always the case that sensational, Instagram-famous dishes are carefully calibrated to taste so good, but this one breaks the mold: It’s as pretty as it is delicious. The egg salad is brightened with a touch of rice wine vinegar and mustard and bound with Kewpie mayonnaise. When making it at home, be careful not to undercook the eggs or you’ll cross that fine line between jammy and runny. At the heart of the sandwich is a perfect hard-boiled egg, and we suggest cooking a couple extra in case they break or you have trouble peeling them. Extra eggs, still warm, with a touch of salt and pepper, make for a great snack while you're assembling.
Chicken Salad Sandwiches With Mango Chutney
This delicious and easy chicken salad is a far cry from the standard mayonnaise-based concoction. Here, the few ingredients, including spicy mango chutney, are bound together with Greek yogurt, which lightens it all up and gives it a tang brought out even more by a little lemon juice. It is a grown-up chicken salad that would be welcome in a child’s lunch box.
Chris Gesualdi’s Sloppy Joes
Some foods are memory triggers, meals that send you back to long-forgotten moments in your life. The sloppy Joe sandwich is one such time machine. This version is an adaptation of one developed by Chris Gesualdi, the chef at TriBakery in Manhattan. It's a tribute to the one his mother, Rose, used to make for him as a child, and it is perfect: a sweet and spicy hill of thick sautéed ground beef spilling out of a toasted homemade kaiser roll. He tops his with melted cheddar, and that can't be a bad thing. All in all, it is a terrific antidote to adulthood.
Cucumber-Ricotta Sandwiches
Part sandwich, part salad, this is an extremely refreshing and satisfying meal. It’s very simple, but there are two requirements: freshly baked bread, with a crisp crust and tender crumb, and the best ricotta you can find, preferably basket ricotta. Skip the low-fat supermarket type: Instead, make your own or use natural cream cheese or queso fresco.
Muhammara Chicken Sandwiches
In this picnic-perfect sandwich, sliced chicken breast is enlivened by muhammara, an earthy Middle Eastern spread of roasted red peppers, walnuts and lemon that includes a little pomegranate molasses for sweetness. Poaching is an ideal technique for keeping chicken tender and juicy for these sandwiches, but you can swap in roasted, grilled or rotisserie chicken as well. Baby arugula, or a similar leafy green, adds a peppery bite. Be sure to use bread that can hold up to the sandwich fillings — one with a firm crumb and crunchy crust.
Sheet-Pan Grilled Cheese
Ever dream of serving warm grilled cheese sandwiches to a crowd without feeling like a short-order line cook or getting stuck with a slightly soggy sandwich? A sheet pan can help: It allows you to cook four sandwiches at once, with less attention than they require on the stovetop, and provides the opportunity to add cheese to the outsides for a crisp, chip-like contrast to the gooey filling. This oven technique is amenable to different kinds of breads and cheeses, and can take additions for melts. Grilled cheese just got even more convenient.
Superiority Burger’s Crispy Fried Tofu Sandwich
Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the “Superiority Burger Cookbook” (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the “tofu-fried tofu” sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It’s then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it’s also achievable in any home kitchen.
Smashed Avocado-Chicken Burgers
These zippy chicken burgers are loaded with ginger, garlic, cilantro and scallions for fresh flavor and some textural crunch. The secret ingredient is a little mashed avocado that’s added to the ground chicken before cooking, which keeps the burgers tender and light. A citrusy soy mayonnaise is used both inside the patties and slathered on top. (Fish sauce could be used in place of the soy. Decrease the amount and adjust to taste.) Kewpie is a Japanese mayonnaise made with rice wine vinegar and egg yolks rather than distilled vinegar and whole eggs, but you can just as easily use your preferred mayonnaise. Fresh jalapeños offer a satisfying crunch when biting into the burger, though pickled ones could be used for extra acidity.
Cheesy French Toast With Kimchi
When French toast meets kimchi grilled cheese, we arrive at a surprising and joyous union. While any bread can be used here, choosing a soft, plump variety like brioche or milk bread will ensure that the center of the sandwich becomes super custardy. The trickiest part of this recipe is getting the cheese to melt before the toast gets too golden; American cheese melts faster, but other firm cheeses like Cheddar or Monterey Jack work, too. Combining grated cheese with the kimchi encourages faster, even melting, while cooking on low heat and covering with a lid slows browning. If you do find that the outside of your toast is getting too dark before your cheese has melted, simply place the sandwich in a 300-degree oven. (You can also do this to keep your sandwich warm if you are making more than one.)
Gilgeori Toast (Korean Street Toast With Cabbage and Egg)
Gilgeori toast, which literally means “street toast” in Korean, is a popular salty-sweet egg sandwich sold by many street-food vendors in Korea. For many who grew up there, it's a nostalgic snack, reminiscent of childhood. Eaten for breakfast or lunch, it’s quick, easy and adaptable. If you don’t have cabbage on hand, toss in any vegetables you have that would add crunch and flavor, such as sliced scallions or julienned zucchini. For a modern twist, try substituting the sugar with different flavors of jam, or dress the sandwich up with your favorite condiments and sandwich fixings.
Vegetarian Reuben Sandwich
The Reuben sandwich — corned beef, sauerkraut, Swiss cheese and Russian dressing on rye bread — has inspired many meat-free versions. Tempeh, seitan, vegetables and mushrooms have stood in for the corned beef, but they’re not really needed, because outsize quantities of the other traditional elements make a punchy, gooey sandwich on their own. Both sides of the buttered rye get melted Swiss. The mountain of sauerkraut doesn’t warm long enough to lose its crunch. The specks of pickles and onion in typical Russian dressing become layers in the sandwich. And while the dressing has mayonnaise and ketchup, as usual, it also has coriander and black pepper to evoke corned beef’s brine, plus hot sauce for kick. Because this rejiggered sandwich relies mostly on condiments and pantry staples, this homemade Reuben is within reach any day.
Air-Fryer Grilled Cheese
This easy air-fryer grilled cheese recipe yields an evenly toasted exterior, crisped frico edges and a perfectly melted middle — in record time. As Julia Moskin points out in her stovetop recipe, some patience and attention are required to ensure that the outside doesn’t burn before the cheese melts. But the air fryer’s convection heat results in the ideal grilled cheese with minimum effort. Like Ali Slagle’s sheet-pan recipe, this version is flexible: You can use any sliced bread or melting cheese. A schmear of your favorite condiment is also welcome here; try gochujang, kimchi or sauerkraut. If you have a larger air fryer, this recipe can easily be doubled to fit more than one sandwich.
Mozzarella in Carrozza (Fried Mozzarella Sandwiches)
This Italian snack is essentially a mozzarella stick in sandwich form: Mozzarella cheese tucked inside plush bread, crusted with bread crumbs (use panko for extra crunch) and fried. In parts of Italy, you might also find anchovies, 'nduja or prosciutto in it, or marinara sauce or pesto served alongside for dipping. But gooey cheese in every bite? That's guaranteed: According to the food writer Emiko Davies, it’s called mozzarella en carrozza, or mozzarella in carriage, because the strands of melted mozzarella that pull from the sandwich resemble the reins of a horse and carriage. For best results, skip the fresh mozzarella and look for low-moisture mozzarella — the kind found sealed in plastic without liquid in your supermarket's dairy section. And try to set out your ingredients just before you begin: It'll help the process go more smoothly. (Watch the video Ali Slagle making mozzarella in carrozza here.)
Smoked Gouda and Broccoli Flatbreads
There are equal amounts of cheese and broccoli on this flatbread, but it’s the smoked Gouda that grabs your attention. Its buttery and lightly smoked flavor is accentuated by the scallions, which sweeten and brown as they roast. These are super speedy with the help of store-bought flatbread, naan or pocketless pita, but because the breads vary in size, adjust the quantity of topping to cover yours. (If you have extra toppings, make a melt on toast). Feel free to adapt with what you have: Swap out Gouda for another melting cheese like Cheddar or fontina; and for the broccoli, substitute spinach, kale, thinly sliced brussels sprouts or another quick-cooking vegetable.
Classic Tuna Salad Sandwich
Here is Craig Claiborne’s version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.
Turkey and Apple Sandwiches With Maple Mayonnaise
Here’s a new fall classic for a young student’s lunch box: a fresh sandwich of turkey and apple, bound together with mayonnaise spiked with maple syrup. For a kick, swirl a little Sriracha sauce into the mayonnaise.
Grilled Cheese With Jalapeño, Tomato and Fried Egg
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. Sometimes I get it into my head to make a fancy grilled cheese sandwich. I don’t have a recipe because you don’t really need a recipe to make grilled cheese sandwiches. You just need desire, and a triangle in your head: salt; crunch; melting ooze. So I’ll slice some mild Cheddar. Get some decent bread, a sliced jalapeño, the tail end of a beefsteak tomato. Then, sizzle-sizzle-flip-flip in some unsalted butter, and top with a sunny-side-up egg. It’s the simplest kind of cooking, and on a weeknight that’s exactly what most of us need. Make grilled cheese! Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
Ham and Radicchio Toast
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. Take a quick trip to the supermarket on the way home: bread and a small head of radicchio, as well as a half-pound of thin-sliced ham at the deli counter and some good mustard. When you’re ready to eat, cut the ham and radicchio into ribbons, then sauté the radicchio in a medium-hot sauté pan with a few glugs of olive oil and some chopped garlic until softened. Take the pan off the stove, add the ham and toss to combine. Meanwhile, slice the bread — you want two slices per person — and toast it if you like. Either way, slash some mustard onto the slices. Pile the warm radicchio and ham on top and consume with good wine. Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
Toum Grilled Cheese
When I was a teenager, I remember getting freshly baked akkawi cheese manakeesh with sides of cucumber and beet-stained turnip pickles and little plastic containers of toum for dipping at a Lebanese bakery in Doha, Qatar. Cheese manakeesh, a topped flatbread found throughout the Levant, is delicious with toum, a sauce made by combining garlic, lemon juice, salt and oil. This grilled cheese hits those notes, skipping a trip to the bakery. Slathering the bread with toum instead of butter instantly gives it garlic bread vibes. Though you can purchase toum at many supermarkets and Middle Eastern specialty stores, making it at home gives it a more vibrant punch. It lasts for months and can be used anywhere a tangy, garlicky wallop is needed. Use in salad dressings, as a rub on roasted meats, as a sandwich condiment, or even as a dip for crudités.
Ham and Jam Sandwich
Nothing can compare to jambon-beurre, the iconic Parisian sandwich, which is really just a baguette with salted European butter and unsmoked ham. This rendition expands on that perfect trinity with a few additional pantry ingredients: Jam plays well with ham (like in a Monte Cristo), and Dijon and black pepper bring spice and spirit. Smoked ham adds yet another layer of savoriness, but any thinly sliced ham will work. The result is a hearty, complex but still delicate meal, appetizer or pick-me-up. While ham and jam sandwich doesn’t roll off the tongue quite like jambon-beurre, you have permission to call it a ham-jam-sam, if you like.