Chef Graziella
Puccia Salentina with Capocollo
The hollow bread of Salento, its puffed interior the perfect vessel for paper-thin slices of capocollo and oil-rich sun-dried tomatoes. This is what Pugliese workers carry to the fields.
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 Lupita
Quesadilla Sonorense
Sonora's giant flour tortilla folded around stretched-curd queso asadero and browned on the comal, the cheese pulling in long strings the moment you tear one open. The quesadilla of the Noroeste.
Chef Lupita
Quesadillas de Cazón Veracruzanas
From the Sotavento lowlands of Veracruz, fresh corn masa folded around shredded cazón braised with jitomate, green olives, capers, and chipotle, then pressed on the comal. A Lenten quesadilla that never needed cheese.
Chef Lupita
Quesadillas de Flor de Calabaza Bajiense
Guanajuato's Bajio quesadillas fold fresh flor de calabaza, epazote, chile serrano, and queso Oaxaca into hand-pressed corn masa, then brown them on a comal until the edges crisp.
Chef Lupita
Quesadillas de Hongos Silvestres con Epazote
Central Mexico's rainy season quesadillas, hand-formed from fresh corn masa, filled with foraged wild mushrooms cooked in lard with epazote, folded with quesillo, and toasted on a comal until the edges crisp and the cheese pulls in long strings.
Chef Lupita
Quesadillas de Huitlacoche con Hoja Santa
Fresh masa quesadillas from Oaxaca filled with huitlacoche sautéed in lard with garlic and epazote, layered with hoja santa and quesillo, pressed by hand and cooked on a darkened comal until the edges crisp and the cheese pulls in long threads.
Chef Lupita
Quesadillas de Huitlacoche Queretanas
Queretaro's Bajio quesadillas, made with fresh corn masa and a dark huitlacoche filling cooked with cebolla, ajo, chile serrano, epazote, and just enough queso to hold the fold.
Chef Lupita
Quesadillas Fritas de Comal
Mexico City's hand-pressed corn-masa quesadillas, stuffed with flor de calabaza and epazote, folded over and crisped in lard until the masa turns deep gold and crackles under a spatula. And yes, in CDMX they will ask if you want cheese in it.
Chef Lupita
Quesadillas Oaxaqueñas de Quesillo y Flor de Calabaza
Oaxaca's market quesadilla, hand-pressed from fresh masa, folded around threads of quesillo and squash blossoms cooked with epazote, comal-toasted until the cheese pulls in long, stubborn strings.
Chef Freja
Rejemad
The most beloved piece of smorrebrod in Denmark, a generous mound of small cold-water shrimp on buttered franskbrod with a thin layer of mayonnaise, a slice of egg, a lemon twist, and fresh dill.
Chef Thomas
Roast Beef and Horseradish Sandwich
Cold roast beef folded onto good bread with horseradish that clears your head and enough watercress to remind you this is still, quietly, a salad.
Chef Remy
Roast Beef Debris Po' Boy
Slow-braised chuck roast shredded into its own mahogany gravy, piled high on crusty New Orleans French bread that shatters when you bite through to the tender, savory beef swimming beneath.
Chef Freja
Roastbeef med Remoulade og Ristede Løg
Thin-sliced rare roast beef folded onto dark rugbrod with curry-yellow remoulade, freshly grated horseradish, and a generous pile of ristede løg fried to a deep amber crisp. The meat course of a proper Danish lunch.
Chef Ally
Roasted Beet Tartine with Goat Cheese
Earthy roasted beets layered over tangy goat cheese on toasted walnut bread, finished with fresh herbs and a drizzle of good olive oil. Winter produce at its simplest and best.
Chef Ally
Roasted Chicken Sandwich with Aioli
Tender slices of roast chicken nestled on crusty bread with a garlicky aioli you make by hand and a tangle of peppery arugula. The kind of sandwich that makes you grateful for last night's dinner.
Chef Dean
Rockfish Tacos with Lime Crema
Golden-battered Pacific rockfish nestled in warm corn tortillas with crisp cabbage slaw and bright lime crema, the kind of honest beach food that makes you understand why people move to the coast.
Chef Freja
Roget Al med Roraeg
Bronzed smoked eel on dark rugbrod under a soft mound of silky Danish scrambled eggs, finished with chives. One of the quietly grand pieces at any proper Danish lunch, and a fixture of the Easter table.
Chef Freja
Roget Hellefisk med Peberrodscreme
Greenlandic smoked halibut on dark rugbrod with a cool peak of fresh horseradish cream, cress, and a twist of lemon. A refined piece from the smorrebrodsjomfru's cold kitchen, made for the quieter moments of a Danish lunch.
Chef Freja
Roget Laks med Aeggestand
Silky cold-smoked salmon draped over a slice of aeggestand, the baked egg custard Copenhagen lunch counters have paired with it for more than a century, on buttered dark rugbrod.
Chef Freja
Roget Makrel paa Rugbrod
Smoked mackerel broken into flaky pieces on buttered rugbrod with sliced egg, radish rounds, and a stripe of mustard. Fifteen minutes from the fridge to the table, and as coastal Danish as lunch gets.
Chef Freja
Rullepolsemad
Spiced rolled pork belly cured, simmered, and pressed firm, then sliced thin onto buttered rugbrod with trembling aspic, raw onion, and fresh cress. The cold table jewel of Danish festive lunches.
Chef Freja
Rygeostmad med Radiser og Purlog
Funen's straw-smoked fresh cheese spread thick on buttered rugbrod, layered with crisp radish slices and a bright scatter of chives. The lightest smorrebrod in the Danish summer kitchen, and the only one built around a cheese that exists nowhere else.
Chef Takumi
Salada Pan (サラダパン, Shiga Takuan-Mayo Koppepan)
A soft roll, chopped takuan, and mayonnaise. That is nearly the whole dish, which is why the cut of the pickle and the softness of the bread decide everything.
Chef Lupita
Salbutes de Cochinita Pibil
Yucatán's salbut: a puffy fried corn tortilla, slightly thick, topped with achiote-stained cochinita pibil, pickled red onions, lettuce, tomato, avocado, and a slice of habanero on the side for the brave.
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