Chef Lupita
Sincronizadas Norteñas
Two paper-thin flour tortillas from the Noroeste pressed around ham, queso asadero, and a smear of pinto beans, crisped on a lard-slicked comal until the cheese pulls in long strings.
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 Freja
Skinkemad med Italiensk Salat
Boiled ham on buttered rugbrod with a generous spoonful of creamy Italian salad and a tuft of fresh cress. Clean, light, and loved at every Danish frokost.
Chef Dean
Smashed Double Cheeseburger with Caramelized Onions
Two lacy-edged beef patties with shattering crusts, draped in molten American cheese and crowned with deeply caramelized onions. This is the burger that diners once perfected and fast food corrupted. Time to reclaim it.
Chef Dean
Smoked Brisket Quesadilla with Pickled Jalapeños
Texas smokehouse brisket meets the Tex-Mex border in a shatteringly crisp tortilla layered with molten pepper jack, quick-pickled jalapeños, and a drizzle of tangy barbecue sauce that ties two traditions into one honest, satisfying bite.
Chef Thomas
Smoked Haddock on Toast
Pale smoked haddock poached in milk until it flakes at a touch, piled onto thick buttered toast with a spoonful of the smoky cooking liquor. A Tuesday supper that smells better than it has any right to.
Chef Thomas
Smoked Mackerel on Toast
Hot-smoked mackerel flaked onto buttered toast with lemon and black pepper, the kind of meal that takes five minutes and asks nothing of you but a good piece of fish and a thick slice of bread.
Chef Thomas
Smoked Salmon and Cream Cheese Sandwich
Smoked salmon draped over cream cheese on proper brown bread, with a squeeze of lemon and not much else, because a sandwich this good has nothing to prove.
Chef Thomas
Smoked Salmon and Scrambled Eggs on Toast
Slow, golden scrambled eggs folded with cold smoked salmon on thick toast, the kind of supper that feels like a gift to yourself and asks almost nothing in return.
Chef Ally
Smoked Trout Tartine with Watercress
Silky flakes of smoked trout on dense dark bread, a slick of horseradish cream beneath, and a tangle of peppery watercress on top. This is the kind of open-faced sandwich that makes lunch feel like an event.
Chef Remy
Soft Shell Crab Po' Boy
Crispy whole soft shell crabs, their shells shattering with each bite, tucked into crusty French bread with cool shredded lettuce and a remoulade sauce so good you'll want to eat it with a spoon.
Chef Freja
Sol over Gudhjem
Bornholm's most famous smorrebrod. Hot-smoked herring on dark rugbrod with a raw egg yolk sitting on top like the sun rising over the smokehouse chimneys, ringed with radish, chives, and red onion.
Chef Remy
Southern Fried Catfish Po' Boy
Crispy cornmeal-crusted catfish piled high on pillowy New Orleans French bread, dressed with tangy homemade remoulade, shredded lettuce, ripe tomatoes, and briny pickles. This is Louisiana's greatest sandwich.
Chef Elsa
Speckbrot (Tyrolean Smoked Bacon Bread)
Paper-thin Tyrolean Speck layered on dark rye bread with a swipe of butter and freshly grated Kren, the Alpine Jause that proves the best food needs the fewest steps.
Chef Freja
Spegepolsemad
Thin-sliced Danish cured salami on dark rugbrod with trembling cubes of meat aspic, paper-thin onion rings, and garden cress. The weekday piece of smorrebrod that tastes like home.
Chef Freja
Spraengt Oksebryst
Danish salt-cured brisket, brined for four days and simmered slowly, sliced paper-thin onto buttered rugbrod with a cold horseradish cream that rises through the cream in sharp waves.
Chef Dean
Springfield Horseshoe Sandwich
Springfield, Illinois's legendary open-faced monument to American excess: buttery toast, a seared beef patty, crispy hand-cut fries, and a river of sharp, beer-spiked cheese sauce cascading over everything.
Chef Dean
St. Paul Sandwich
St. Louis' own Chinese-American masterpiece: a golden, crispy egg foo young patty loaded with bean sprouts, tucked into soft white bread with crunchy pickles, sharp raw onion, and a generous smear of mayonnaise. Regional authenticity in every bite.
Chef Freja
Stegt Rodspatte i Smor
Whole plaice fillets pan-fried in browned butter and laid on dark rugbrod with parsley and lemon. The spring fish that tastes of the Kattegat and needs nothing more than butter and good bread.
Chef Freja
Stegte Sild i Eddike
Fried herring laid hot into a sweet-sour vinegar bath with bay leaf and onion, cured overnight, then served cold on dark rugbrod. The Danish Easter and Christmas lunch classic that makes itself while you sleep.
Chef Freja
Stegte Sild
Fresh herring fillets dredged in rye flour and fried in browned butter until the skin crackles, laid on dark rugbrod with remoulade, pickled onion, and dill. The warm piece at the cold Danish lunch.
Chef Freja
Stenbiderrogn med Aeg og Dild
Danish lumpfish roe piled onto warm toasted franskbrod with chopped egg, dill, and a squeeze of lemon. The first luxury of the Danish spring, the dish that arrives when the roe does.
Chef Freja
Stjerneskud
The crown jewel of the Danish cold kitchen. Fried and steamed plaice under a cascade of shrimp, white asparagus, caviar, and Marie Rose sauce on buttered bread. The piece you save for when it matters.
Chef Klaus
Strammer Max
The weeknight open sandwich from the north and east: dark bread, butter, fried ham, and a yolk that runs into the rye. Simple food, if you don't overcook the egg.
Chef Freja
Syltemad
Danish head cheese set firm in its own clear stock, sliced thin on dark rugbrod with sharp mustard, pickled beets, and raw onion rings. The julefrokost cold cut that deserves its place.
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