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magazine crispy pancetta burrata and tomato sandwiches
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There is no better beach, picnic, or party sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread.
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Hot sauce-doused peach salad, tomatoes with basil vinaigrette, and more ways to enjoy the lush Italian cheese.
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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.
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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.
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Pancetta, garlic, and jammy slow-cooked tomatoes bring big, concentrated flavor to these brothy clams.
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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.
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Olive oil–enriched mashed potatoes enclose a layer of zesty braised kale in this savory cake, which then gets topped with crispy breadcrumbs.
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Use very ripe—even overripe—tomatoes; they’ll give up even more juice.
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Articles
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Cooking
All kinds of creamy-tangy-custardy things are happening here.
Alex Beggs
Cooking
Chris's Recipe Review: Crispy Pancetta, Burrata, and Tomato Sandwiches
Chris Hall
Culture
Y'all pulled some MOVES
Rachel Sanders
Cooking
Like stuffed pumpkin and breakfast burritos.
The Bon Appétit Staff
Culture
The 11 hottest sandwiches we found on Instagram, from breakfast beauties and droolworthy tuna to a tower of Montreal smoked meat
Laura Loesch-Quintin
Culture
We challenge you to an open-face photo face-off
Rachel Sanders
Videos
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Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Amiel Stanek, Alex Delany, Rick Martinez, Christina Chaey and Molly Baz as they make their best pantry sandwiches. Tuna melts, shrimp salad sandwiches and Brad's untitled cold meatloaf masterpiece, oh my!
Read more: Our Best Sandwich Recipes
Read more: Our Best Sandwich Recipes
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Chris Morocco spent two entire days frying chicken in the Bon Appétit Test Kitchen—but came away with the perfect crispy fried chicken sandwich recipe.
Try Chris' Gochujang Glazed Fried Chicken Sandwich recipe for yourself: https://bonappetit.com/recipe/gochujang-glazed-fried-chicken-sandwich
Try Chris' Gochujang Glazed Fried Chicken Sandwich recipe for yourself: https://bonappetit.com/recipe/gochujang-glazed-fried-chicken-sandwich
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Join Molly in the Test Kitchen as she makes arancini (deep fried stuffed rice balls)! To make these Sicilian cheese-filled snacks, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It’s a labor of love that will make other people love you, which is reason enough to give this recipe a try.
Check out the recipe here: https://bonappetit.com/recipe/mozzarella-arancini-stuffed-rice-balls
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Bon Appétit spends a day on the line with chef Salvatore La Rosa at Salvo’s in NYC. What started as Sal making sandwiches in his home kitchen, delivering them himself, has now evolved into a brick-and-mortar shop making 100+ sandwiches a day. From eggplant parm and fried mortadella to slow-cooked Neapolitan ragù, see how a one-man operation became a neighborhood favorite.
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Bon Appétit spends a day on the line with chef Annisha Garcia of Son Del North in New York City. The viral NYC burrito shop serves up to 10,000 burritos a week, with its internet-famous bean-and-cheese burrito putting it on the map. Inspired by her childhood in Tijuana and Northern Mexican grilling traditions, see how a small West Village restaurant became one of New York City's most talked-about burrito spots.
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Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that’s been topped with a cool slaw.
Get the recipe: https://weightloss-tricks.today/recipe/chicken-cutlet-sandwiches-with-savoy-cabbage-slaw%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-jZgIDA eNtNee">