Recipe Archive
Sandwiches and wraps are practical food with plenty of room for craft: layered fillings, good bread, deliberate sauces, and formats that travel well.
545 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Remy
Sweet Louisiana crawfish folded into a creamy, Creole-spiced salad, heaped onto crusty French bread, and broiled until the pepper jack turns golden and bubbling, a bayou twist that puts the ordinary tuna melt to shame.
Chef Dean
Golden-crusted Pacific oysters tucked into a crackling baguette, dressed with cool shredded lettuce, ripe tomato, and a remoulade that carries just enough heat to remind you this sandwich has Louisiana in its bones.
Chef Isabel
Pa amb oli is Mallorcan, not Catalan pa amb tomàquet by another name: dense brown bread, ramellet tomato, good olive oil, salt, and the topping the table can afford.
Chef Isabel
Pa amb tomaquet is Catalan bread made plain and exact: rough toasted bread, ripe tomato rubbed into the crumb, good olive oil, and salt. The tomato must soak in, not sit on top.
Chef Dean
Hand-formed salmon patties seasoned with fresh dill and lemon zest, grilled until golden and served on a toasted brioche bun with tangy caper-dill sauce and peppery greens. This is the burger the Pacific Northwest deserves.
Chef Dean
Buttery cold-smoked salmon from the Pacific Northwest piled high on crusty sourdough with a generous spread of herb-flecked cream cheese, briny capers, paper-thin red onion, and peppery watercress. This is the sandwich that built Seattle.
Chef Lupita
Guanajuato's Bajio pambazo is a bolillo dipped in chile guajillo, fried in manteca, opened while warm, and filled with potato and pork chorizo.
Chef Lupita
Veracruz's original pambazo, before Mexico City dipped it in red chile. A pale, flour-dusted roll split and loaded with lard-rich black refried beans, crumbled chorizo, and smoky chipotle. La Tercera Raíz on one plate.
Chef Lupita
Bolillo bathed in a guajillo and pasilla oaxaqueño sauce, fried on a comal until the crust turns brick-red and crisp, then stuffed with chorizo oaxaqueño and potatoes fried in lard. A street-cart sandwich from Oaxaca, not salon food.
Chef Lupita
Veracruz's mountain capital claims the original pambazo: a soft, faintly sweet roll dusted in flour to mirror the snow on the Cofre de Perote, split warm and filled with refried black beans and chorizo.
Chef Lupita
Yucatán's pambazo, a pan de huevo split, toasted on the comal with lard, and packed with cochinita pibil and a tangle of habanero-pickled red onions. Not the Mexico City pambazo. This one is never dipped in chile.
Chef Ally
The Provençal sandwich that improves with time: crusty bread bathed in olive oil, layered with summer tomatoes, oil-packed tuna, eggs, olives, and basil, then pressed until the flavors become inseparable.
Chef Lupita
Chiapas highland pan francés, small and sturdy, filled the Comitán cenaduría way with frijol colorado, pierna deshebrada, queso añejo, mayo, and sharp pickled carrot on a warm comal.
Chef Lupita
Pomuch's wood-fired handheld from northern Campeche: pan francés baked in stone ovens, split and stuffed with ham, queso Daysi, and pickled jalapeño, then fired again until the crust crackles and the cheese binds the layers.
Chef Graziella
The Lombard panino in its purest form: air-dried beef from Valtellina, wild arugula, aged Parmigiano, and nothing else. Four ingredients that prove restraint is the highest skill.
Chef Graziella
The workingman's lunch of Florence, where the fourth stomach of a cow becomes something noble through hours of patient braising and the alchemy of salsa verde.
Chef Graziella
The porchetta of Umbria, seasoned with wild fennel and enriched with a whisper of liver in the stuffing, sliced thick and pressed into a crusty roll. This is market-stall food at its most honest.
Chef Graziella
The sandwich that has fed Romans for centuries: herb-scented roast pork with crackling skin, sliced onto a crusty roll. Nothing more. Nothing needed.
Chef Lupita
Yucatán's classic antojito: a puffed corn tortilla split open and packed with refried black beans, fried in lard, then crowned with achiote-stained cochinita pibil, magenta pickled onions, and a habanero salsa that does not negotiate.
Chef Lupita
Mérida's panuchos topped with eastern Yucatán pavo en escabeche oriental: turkey simmered in vinegar, clove, cinnamon, and charred chile xcatic, piled on bean-stuffed tortillas crisped in lard.
Chef Lupita
Yucatán's panucho, the bean-stuffed tortilla fried in lard, topped with turkey in the burned-chile black recado that gives the Peninsula its darkest, smokiest sauce. Mérida on a plate.
Chef Lupita
Tabasco's panucho is a fried corn tortilla split and filled with black beans, then topped with shredded pork or charcoal-roasted pejelagarto, lettuce, and chile dulce salsa.
Chef Graziella
The stuffed bread of Gragnano, where Neapolitan pizza dough becomes a pocket for crumbled sausage and bitter greens. This is what the pizza makers eat when they are hungry.
Chef Margarida
Smoky chouriço wrapped in soft bread dough and baked until the fat renders through every bite, the street food that fuels Portugal's festivals, late nights, and ordinary Tuesdays
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