Chef Ally
Peak Season Tomato Tartine
Sun-warmed tomatoes at their peak, sliced thick onto charred country bread, finished with nothing more than your finest olive oil and flaky sea salt, because perfect ingredients need almost nothing done to them.
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 Thomas
Pease Pudding and Ham Stottie
A slab of dense, pale stottie stuffed with golden pease pudding and thick ham pulled straight from the bone, the kind of sandwich that settles an argument with nothing but its weight.
Chef Freja
Pebersild
Pickled herring marinated in cracked black pepper, laid on toasted rugbrod spread with pepper mayonnaise, finished with crisp fried capers, paper-thin shallot rings, and fresh cress. The boldest piece at a Danish lunch.
Chef Lupita
Pellizcadas Oaxaqueñas con Asiento y Frijol Negro
Oaxaca's pellizcadas, pinched from fresh masa and spread with asiento, the dark caramelized sediment from the chicharron pot, then layered with black beans perfumed by hoja de aguacate, salsa verde, and crumbled queso fresco.
Chef Lupita
Pepito de Bistec
Mexico City's pepito de bistec, a hot telera packed with thin-seared steak, melted queso Oaxaca, frijoles refritos, and avocado. The taquería's honest answer to a steak sandwich.
Chef Isabel
Pepito de Ternera Madrileño
Pepito de ternera is Madrid's quick steak bocadillo: thin beef, hot plancha, good barra, and the pan juices pressed into the bread before they escape.
Chef Lupita
Acapulco Fried Fish Turnovers (Pescadillas)
Guerrero's beach-side pescadillas fold white fish into corn tortillas, seal the edges by hand, fry them crisp, and finish them with the green salsa every Acapulco palapa keeps ready.
Chef Dean
Philadelphia Roast Pork Italian
Fork-tender roast pork piled onto a seeded Italian roll with sharp provolone and garlicky broccoli rabe, finished with a splash of porky jus. The sandwich that locals choose when tourists aren't watching.
Chef Dean
Philly Cheesesteak
Paper-thin ribeye sizzled until caramelized, draped with molten cheese, and tucked into a hoagie roll with a crackling crust and pillowy crumb. This is Philadelphia on a plate, no pretension required.
Chef Graziella
Piadina with Prosciutto, Squacquerone, and Arugula
The street food of Romagna, where a thin flatbread made with lard becomes the vessel for prosciutto, tangy fresh cheese, and bitter greens. Three fillings. Nothing more.
Chef Graziella
Piadina with Sausage and Stracchino
The working person's lunch from Romagna, where thin, lard-enriched flatbread folds around crumbled sausage and soft, melting cheese. This is not a wrap. This is piadina.
Chef Lupita
Piedras Yucatecas
Mérida's stadium snack: hand-formed masa balls stuffed with chicharrón prensado and black beans, fried in lard until the shell turns mahogany and hard as the stones they are named for.
Chef Dean
Pimento Cheese Sandwich
The South's answer to French pâté: tangy sharp cheddar, sweet roasted pimentos, and creamy mayonnaise spread thick between slices of pillowy white bread, as honest a sandwich as ever graced a picnic basket.
Chef Isabel
Pincho de Champiñón de Logroño
This Riojan pincho is bread, griddled mushroom caps, a prawn, and hot garlic oil. The whole trick is searing the mushrooms hard enough that they brown before they flood the pan.
Chef Lupita
Pishul de Tapijulapa
Tabasco's Sierra opens this giant slow-toasted totoposte with frijol negro, cerdo guisado, queso fresco, and chile amashito salsa, a Tapijulapa antojito that does not need permission from Oaxaca.
Chef Thomas
Ploughman's Sandwich
The pub ploughman's board folded between two slices of crusty bread: sharp Cheddar, sticky pickle, cold apple, and soft lettuce, wrapped in greaseproof paper and taken outside.
Chef Thomas
Poached Egg on Toast
A soft poached egg on buttered toast, for the kind of evening when the simplest thing you can make turns out to be exactly the right thing, the yolk waiting to be broken.
Chef Dean
Portland Crispy Chicken Sandwich
A Pacific Northwest tribute to the fried chicken sandwich: buttermilk-brined thighs fried until shatteringly crisp, draped with melting Tillamook cheddar, crowned with tangy pickled jalapeños, and finished with a housemade spicy mayo that ties the whole beautiful mess together.
Chef Thomas
Potted Shrimp on Toast
Tiny brown shrimp potted in butter spiced with mace and cayenne, turned out onto hot toast so the butter runs into the bread and the kitchen smells of the Lancashire coast.
Chef Thomas
Prawn Marie Rose Sandwich
Cold prawns in a pink sauce that the nation adopted in the 1960s and has quietly refused to give up, piled onto soft bread with shredded iceberg and eaten without ceremony.
Chef Margarida
Prego com Ovo
The sandwich that waits for you at 3am, garlic-kissed beef seared fast and hot, a fried egg with its yolk still running, all of it caught in crusty bread. This is what Portuguese nights out are made of.
Chef Margarida
Prego em Bolo do Caco
The steak sandwich of Madeira, where garlic-soaked beef meets the island's legendary sweet potato flatbread. Prego means 'nail it to the grill.' That's exactly what you do.
Chef Margarida
Prego no Pão
The steak sandwich of Portugal's streets and tascas, where thin beef meets hot iron, garlic perfumes the air, and a crusty papo seco catches every drop of those golden pan juices.
Chef Lupita
Pressed Chicharron Quesadillas from Guadalajara
Jalisco's market quesadilla, built with chicharron prensado softened in salsa de chile de arbol from Yahualica, queso adobera, and corn tortillas pressed fresh on the comal.
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