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magazine 2013 sandwich primer
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Culture
Add these to your jarred arsenal. Thank us later.
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Culture
One night, 14 epic sandwiches. Whose bread-based creation will conquer Feast Portland's Sandwich Invitational? Julia Kramer reports from the judges' table
Recipes
If you’re a fan of the BLT then get ready for a new sandwich favorite to enter the ranks. This exclusive sandwich comes from one of Atlanta’s mainstays, Fred’s Meat and Bread—the sandwich spot from Chef Todd Ginsberg, Shelley Sweet, and Jennifer and Ben Johnson a.k.a. the folks behind The General Muir. Their “PLT” is made with crisp pastrami, lettuce, and tomato and comes complete with the perfect finish—a generous slather of NEW Heinz® Mayonnaise. You bet we’re totally getting down with PLT.
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Mornings on the go just got so much better with these Calabrian chile mayo–spiked egg sandwiches.
4.7
(4.72)
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The best thing since sliced bread is a bunch of stuff between sliced bread.
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Looking to majorly upgrade the classic grilled cheese sandwich? The combined power of mayonnaise and butter is calling.
3.6
(3.61)
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Peanut allergies shouldn't leave fans of the famed PB&J sandwich hopeless. Here are six just-as-delicious alternatives.
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Mark your calendar: It’s steak sandwich night in America. (Feeling virtuous? Remove the bread and…voilà: steak salad!)
4.5
(4.53)
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Lifestyle
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You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.
4.5
(4.5)
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This sandwich can be lunch, a snack, or a late-night thing. Eat it with potato chips and lemonade; it's also great with a simple green salad for dinner.
5.0
(5)
Easy
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Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.
4.6
(4.64)
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15 sandwiches went head-to-head as Feast Portland 2013 kicked off—and only one emerged triumphant. Which 'wich was it: the fried bologna? the lamb gyro?
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Any ground meat can be a patty melt if it dreams big enough. This twist on the diner classic touts spiced chorizo, pickled jalapeños, and creamy Oaxaca cheese.
4.6
(4.57)
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You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in.
5.0
(4.82)
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All the flavors of Ayesha Curry’s mom’s braised oxtails, repackaged as a festive prime rib roast.
4.0
(4.14)
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Juicy sweet peaches are leveled up with chili crisp and vinegar, becoming the star ingredient in this summer sandwich that’s sure to be your next picnic MVP.
4.3
(4.32)
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Store-bought picked crab meat and slaw mix make these celebratory sandwiches a breeze to prepare—just don’t skimp on the Old Bay mayo.
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(5)
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To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks.
4.0
(4.22)
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With the end of the cleanse in sight, Sara Dickerman comes up with a plan to thwart its biggest enemy: the restaurant meal
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Your gateway to a goooood day.
Vegan
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If you’re looking for a simple recipe for a tender sandwich bread—the kind of loaf that’d be great turned into a grilled cheese or crunchy croutons—this is it. This recipe from Bryan Ford is his Master Bread Dough, rolled into a tight log and baked until golden brown. We recommend slicing it and then freezing in a resealable plastic bag or airtight container for instant toast.
4.7
(4.69)
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These ham-and-cheese bites are the perfect cocktail party appetizer.
5.0
(5)
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One jar of kimchi does a lot in this saucy, one-pan dinner. The chopped kimchi adds texture and tang while the brine from the jar bulks out the pan sauce.
4.0
(4)