A weeknight-friendly riff on slow-roasted pulled pig that juxtaposes tangy sauce, sweet pork, and old-fashioned slaw, all in a jiffy.
Pain de mie is perfectly rectangular and, as such, perfect for toast and sandwiches. It’s traditionally made in a Pullman pan but we show you how to use any old loaf pan.
Easy. Healthy. Spicy. Vegan. And satiating as heck. That’s what you get from this inspired collision of ingredients that come together in the form of a veggie burger.
Incomparably easier than traditional English muffins yet with all the requisite nooks and crannies that God—and the British—intended.
Rest assured, dear reader, this chocolate sandwich is a far cry from Wonder bread and Hershey’s. Ooooooooh soooooooo far.
Most definitely not your grandma’s egg salad. It’s crammed full of gently caramelized onions and it’s sooo surprisingly lovely you won’t even miss the mayo. Swear.
A nifty little ooh- and aah-inducing riff on the classic croque madame that’s perfect to assemble ahead of time for big batch brunches.
Calling this crazy indulgent Monte Cristo a leftover ham sandwich is like saying Julia Child could cook pretty decent.
Who first thought to smother a hot dog with chili and strew it with cheese and cram it into one’s face? We’re talking hero status.
A grilled mac and cheese sandwich? You better believe it. Here’s how to make it.
This came into existence when a line cook wondered what would happen if he put literally everything on a sandwich. Something spectacular ensued.
Here’s how to embellish a childhood classic with the help of a little leftover holiday ham and some fancy French mustard.
Leftover turkey never had it so swell as in this iconic, incredible hot brown sandwich made with bacon and bubbling hot cheese sauce.
“These hit the flavor spot.” “Delicious.” “I’ll make these again.” That’s what folks are saying about this recipe.
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