Chef Lupita
Huaraches de Bistec
Mexico City's huarache de bistec, an oblong masa sole crisped on the comal and piled with refried beans, chopped grilled steak, salsa, onion, crema and queso fresco. Born in the puestos of the chilango streets.
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 Ally
Hummus and Roasted Vegetable Wrap
Roasted seasonal vegetables tucked into warm flatbread with silky homemade hummus, a handful of greens, and fresh herbs torn at the last moment. The kind of lunch that makes you feel genuinely good.
Chef Dean
Iowa Loose Meat Sandwich
Finely crumbled beef simmered tender in its own juices, piled onto a steamed bun with yellow mustard, raw onion, and dill pickles—the Midwest's answer to the hamburger, perfected in small-town Iowa diners since 1926.
Chef Dean
Italian Hero
The definitive New York Italian sub, stacked high with capicola, salami, and mortadella, layered with provolone, shredded lettuce, and ripe tomatoes, dressed in fruity olive oil and sharp red wine vinegar, all embraced by crusty bread with a tender crumb.
Chef Dean
Italian Hoagie
The sandwich that built South Philly: three Italian cured meats layered with sharp provolone, crisp vegetables, and a garlicky oil-and-vinegar dressing on bread that crackles when you bite through it.
Chef Takumi
Japanese Hot Dog (ホットドッグ, Hottodoggu)
A Japanese hot dog is a bakery lunch, soft and direct: sweet koppepan, a hot frankfurter, neat cabbage, and clean stripes of ketchup and mustard.
Chef Dean
Jibarito
Crispy fried plantains replace bread in this Chicago-born Puerto Rican sandwich, stuffed with sazón-rubbed skirt steak, melted American cheese, and a garlic mayo so assertive it announces itself from across the room.
Chef Dean
Kansas City Burnt Ends Sandwich
Smoke-kissed cubes of brisket point, lacquered in tangy-sweet Kansas City sauce until they turn sticky and caramelized, piled high on a pillowy bun with nothing but pickles and onion to compete for your attention.
Chef Freja
Karrysild
Pickled herring in a warm yellow curry dressing with apple and shallot, piled on buttered rugbrod and finished with egg and cress. A Copenhagen lunch counter classic, better the day after you make it.
Chef Freja
Kartoffelmad med Bacon og Purløg
Thin slices of cold potato on buttered rugbrød, crisp bacon scattered on top, a drizzle of spiced mayonnaise and a green fall of chives. The smørrebrød Danes reach for first when asked to name a favorite.
Chef Elsa
Käsekrainer
Vienna's midnight Würstelstand sausage, smoked pork packed with cubes of Emmental that melt into golden pools on the grill. Eaten standing up with sharp mustard, grated Kren, and a torn Semmel.
Chef Dimitra
Kebab Smyrneiko se Pita (Κεμπάπ Σμυρνέικο σε Πίτα)
Smyrna's kebab belongs to cumin, cinnamon, and rested mince, grilled until charred at the edges, then tucked into warm pita with thick yogurt, tomato, onion, and parsley.
Chef Dean
Kentucky Hot Brown
Louisville's legendary open-faced sandwich: thick-sliced roasted turkey piled on toast, blanketed in bubbling Mornay sauce, crowned with crispy bacon and ripe tomato, then broiled until gloriously golden and irresistible.
Chef Thomas
Kipper Pâté on Toast
Smoky kipper pounded with butter and lemon, spread thick on proper toast, the kind of supper that takes fifteen minutes and tastes like you've been thinking about it all day.
Chef Takumi
Korokke Pan (コロッケパン, croquette roll)
Korokke pan is not a trick of the bakery case. Make one good potato croquette, keep the shell crisp, and let the soft bread catch the sauce.
Chef Klaus
Krabbenbrötchen
A North Sea roll lives on the sweet brown shrimp: butter the bread, drain the Krabben, and keep the lemon sharp but late, because this sandwich has nowhere to hide.
Chef Freja
Kryddersild
The spiced herring of the Danish julefrokost, cured for weeks in a brine of allspice and clove. Served cold on dark rugbrod with sour cream, raw red onion rings, and whole capers alongside.
Chef Dimitra
Kypriako Souvlaki se Pita (Κυπριακό Σουβλάκι σε Πίτα)
Cyprus gives souvlaki its own surname: pork grilled hard over heat, tucked into a thick pocket pita with tomato, cucumber, parsley, and lemon, never fries.
Chef Dean
LA Bacon-Wrapped Street Dog
The unmistakable sizzle and smoke of Los Angeles after dark, where street vendors work their griddles and wrap all-beef franks in spiraling bacon, grilling them until shatteringly crisp and nestling them into soft bolillo rolls with a riot of toppings.
Chef Ally
Lamb Burger with Feta and Mint
A summer burger built on honest lamb from animals raised on pasture, crowned with salty feta, cool mint, and the sharp bite of red onion. Mediterranean simplicity at its best.
Chef Elsa
Leberkäsesemmel
A thick, golden-crusted slice of homemade Leberkäse tucked into a fresh Kaisersemmel with a smear of sweet mustard, the sandwich every Austrian reaches for when hunger won't wait.
Chef Thomas
Leek and Caerphilly Rarebit
Softened leeks folded into a bubbling Caerphilly and ale rarebit, grilled until blistered and golden on thick toast. A Welsh evening on a plate, made in the time it takes to set the table.
Chef Freja
Leverpostejmad med Syltede Rodbeder
The everyday Danish open sandwich that raised a generation: cold leverpostej on dark rugbrod, jewel-bright pickled beetroot, cool cucumber, and a small pinch of cress to finish.
Chef Isabel
Llonguet de Sobrassada Mallorquí
Mallorca's llonguet is a small crusty roll with a split crown, filled here with soft sobrassada, Mahón cheese, and honey, then warmed just enough for everything to go glossy.
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