Chef Thomas
A British BLT
Back bacon crisped in a hot pan, a ripe tomato that actually tastes of something, crisp lettuce and real butter on proper toast. A sandwich that earns its place in the notebook.
Recipe Archive
Sandwiches & Wraps
Sandwiches and wraps are practical food with plenty of room for craft: layered fillings, good bread, deliberate sauces, and formats that travel well.
543 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Isabel
Almussafes Valenciano
Almussafes is Valencian bar-counter food: a crusty roll filled with sobrasada, cheese, and onion, then pressed on the plancha until the bread crisps and the filling runs together.
Chef Takumi
Amerikan Doggu (アメリカンドッグ, corn dog)
A sausage on a stick, sweet batter, clean hot oil, and no cornmeal. Amerikan doggu is festival food made plain, with the batter thick enough to cling.
Chef Thomas
Anchovy Toast
Salted anchovies pressed into hot buttered toast, sharp with lemon and cayenne, the kind of thing you eat standing at the kitchen counter with a glass of cold wine and nothing else planned.
Chef Remy
Andouille Patty Melt
A Louisiana riff on the diner classic where smoky andouille gets ground right into the beef, topped with melting Swiss and sweet caramelized onions, all pressed between buttery rye bread until golden and gloriously messy.
Chef Thomas
Angels on Horseback on Toast
Oysters wrapped in smoky bacon, grilled until the fat crisps and the sea-sweetness swells inside, set on hot buttered toast. The old savoury course, brought back to the table where it belongs.
Chef Dean
Animal-Style Burger
The legendary California drive-thru creation brought home: a thin beef patty smashed to a crispy-edged crust, painted with mustard, draped in American cheese, piled with sweet grilled onions, and slathered in tangy-sweet special sauce.
Chef Thomas
Asparagus on Toast
English asparagus, steamed until just tender and laid across thick buttered toast with warm butter pooling beneath it. A dish that belongs to May and asks almost nothing of you except good ingredients and a few minutes of attention.
Chef Dimitra
Athenian Kalamaki Hoirino se Pita (Καλαμάκι Χοιρινό σε Πίτα)
Athens calls it kalamaki: pork cubes charred on skewers, slid into warm pita with tomato, onion, and tzatziki. The meat needs a little fat, or the grill punishes it.
Chef Dimitra
Athenian Pita gia Souvlaki (Πίτα για Σουβλάκι)
The pocketless pita of the Athenian souvlaki shop is soft, oiled, and griddled fast, made to bend around meat, tomato, onion, tzatziki, and fries without splitting.
Chef Dimitra
Athens Chicken Gyros in Pita (Γύρος Κοτόπουλο σε Πίτα)
Athens psistaria chicken gyros belongs in a soft, warm pita: thigh meat charred at the edges, cold tzatziki, ripe tomato, sharp onion, and just enough potato if you like it.
Chef Dimitra
Athens Grill-House Skepasti (Σκεπαστή)
Athens grill-house skepasti is the covered pita: gyros, kasseri, tomato, onion, tzatziki, and fries pressed between two pitas until the cheese binds it together.
Chef Dimitra
Athens Souvlaki Kotopoulo se Pita (Σουβλάκι Κοτόπουλο σε Πίτα)
Attica's weeknight pita wrap lives by timing: lemon-and-oregano chicken browned hard on the skewer, then folded with tomato, onion, and a cool spoon of tzatziki.
Chef Dimitra
Athens-Style Pork Gyros in Pita (Γύρος Χοιρινός σε Πίτα)
Athens-style pork gyros is shaved, crisp-edged pork folded into warm pita with tzatziki, tomato, onion, and fries. The meat must be stacked tight before it is sliced.
Chef Takumi
Atsuyaki Tamago Sando (厚焼き玉子サンド)
Atsuyaki tamago sando looks like a trick of the kissaten counter, but it is only soft bread, clear dashi, patient eggs, and one brave warm cut.
Chef Dimitra
Attica Bifteki se Pita (Μπιφτέκι σε Πίτα)
Attica's grill-shop bifteki is not a burger. It is a soft minced-meat patty, scented with oregano, grilled hard, and folded into warm pita with tomato, onion, and tzatziki.
Chef Dean
Avocado Toast with Charred Corn and Cotija
Thick-sliced bread grilled until golden, piled with creamy smashed avocado and blistered summer corn. Salty cotija, bright lime, and a whisper of heat make this California classic worth every minute of peak corn season.
Chef Dean
Bacon Egg and Cheese on a Roll
The iconic New York bodega breakfast: shattering-crisp bacon, a golden-yolked fried egg, and molten American cheese tucked into a soft kaiser roll. This is the sandwich that built a city.
Chef Dean
Bagel with Lox and Cream Cheese
New York's definitive breakfast: hand-sliced lox layered over schmeared cream cheese on a properly chewy bagel, crowned with paper-thin onion, ripe tomato, and briny capers. This is the sandwich that built a culinary tradition.
Chef Zohra
Batbout Farci (بطبوط)
Small semolina breads cooked in a pan until they puff, then split and filled generously. Batbout farci is the sandwich you make for picnics, school bags, and one more guest.
Chef Juliana
Bauru Clássico (Ponto Chic)
You don't need a lanchonete password. Hollow the pão francês, soften four cheeses in hot water, tuck in real rosbife, tomato, and picles, and São Paulo dinner lands in your hand.
Chef Dean
Beef on Weck
Buffalo's proudest sandwich: silky rare roast beef mounded on a crusty roll showered with caraway and coarse salt, the top dipped in warm jus, the whole thing demanding horseradish and a cold beer.
Chef Dean
Beer-Battered Halibut Fish Sandwich
Shatteringly crisp beer-battered halibut piled on a buttery bun with tangy homemade tartar sauce and crunchy coleslaw. This is the Pacific Northwest on a plate, the kind of sandwich worth driving to the coast for.
Chef Juliana
Beirute Paulistano
You don't need a lanchonete counter to make this. Pão sírio, roast beef, cheese, egg, salad, and a hot pan solve dinner without powder, drama, or fear.
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