Chef Freja
Tatar paa Rugbrod
Hand-chopped raw beef on dark rugbrod, crowned with a golden egg yolk, capers, grated fresh horseradish, and raw onion. The bold piece of smorrebrod that opens the meat course at a proper Danish lunch.
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 Dean
Taylor Ham, Egg, and Cheese
The Garden State's most treasured morning ritual: salty, crispy-edged pork roll nestled against a runny-yolked egg and molten American cheese, all cradled in a fresh kaiser roll that knows its place is to absorb the glorious mess.
Chef Makoa
Teriyaki Burger Plate Lunch (Hawaiʻi Local Shoyu-Ginger Burger)
Hawaiʻi's Local drive-in burger: a juicy beef patty glazed with shoyu, ginger, and sugar, tucked in a soft bun with grilled pineapple, then plated with rice and mac salad.
Chef Dean
Texas Brisket Sandwich
Smoke-kissed beef brisket with a peppery black bark, sliced thick and piled onto impossibly soft white bread with nothing but pickles, raw onion, and a smear of tangy sauce—this is Texas BBQ distilled to its purest form.
Chef Ally
The Farm Burger
Grass-fed beef from a farm you trust, grilled simply over open flame, piled with garden greens and quick pickles on a bun worth eating. This is what a burger should be.
Chef Dean
The Hot Bobbie
Wilmington's gift to American sandwich culture transforms your Thanksgiving leftovers into a toasted masterpiece of tender turkey, savory stuffing, and tart cranberry, all bound together with honest mayonnaise on a proper Italian roll.
Chef Ally
The Perfect BLT
A sandwich that exists for one reason: the August tomato at its absolute peak, supported by thick-cut bacon, crisp lettuce, and homemade mayo on honest toast. Only make this when the tomatoes are right.
Chef Dimitra
Thessaloniki Panseta se Pita (Πανσέτα σε Πίτα)
Thessaloniki's pork-belly pita is slow-grilled until the fat turns crisp, then wrapped with mustard, tomato, onion and fries. The fire must be patient. That is the shop lesson.
Chef Zohra
Thon o'lahrour (Tuna and Chili Baguette)
A Casaoui street sandwich of canned tuna crushed hot with harissa, olive oil, and chili, then packed into a split baguette for beaches, school breaks, and hungry walks home.
Chef Zohra
Thon o'lahrour
A Casaoui cart sandwich of tuna, harissa, and bread: sharp, oily, hot, and made in five minutes for the child, the worker, or the friend who just arrived.
Chef Klaus
Thüringer Rostbratwurst
The Thuringian grill sausage is long, lean, and herbal with marjoram, made for the hot Rost, the grill grate, and a split Brötchen with sharp mustard.
Chef Zohra
Tihane (Stuffed Moroccan Spleen Sandwich)
A medina sandwich with a deep memory: beef or camel spleen stuffed with kefta, fat, herbs, and spices, baked until firm, then sliced hot into khobz.
Chef Zohra
Tihane (الطحال المعمر)
A medina sandwich of beef or camel spleen stuffed with kefta, fat, garlic, herbs, and warm spices, baked until firm, then sliced into khobz with cumin and salt.
Chef Lupita
Tijuana-Style Tacos al Pastor
Tijuana's adobada-leaning pastor: pork marinated overnight in guajillo, ancho, and achiote, roasted on a home trompo with pineapple, then chopped fine and folded into doubled-up corn tortillas with onion and cilantro.
Chef Thomas
Tinned Spaghetti on Toast
A tin of spaghetti hoops warmed through and spooned over thick buttered toast with melting Cheddar, the kind of supper that asks nothing of you and gives back more than it should.
Chef Lupita
Tlayuda Clásica con Tasajo de los Valles Centrales
The canonical tlayuda from Oaxaca's Valles Centrales: a massive comal-dried tortilla spread with asiento and black beans fragrant with hoja de aguacate, pulled quesillo, grilled tasajo, and roasted chile de agua. This is not a big tostada. This is architecture.
Chef Lupita
Tlayuda con Cecina Enchilada
Oaxaca's oversized blistered tortilla spread with asiento and black beans, piled with cecina enchilada rubbed red with guajillo and ancho, pulled quesillo, fresh chepiche, and sliced chile de agua from the Valles Centrales.
Chef Lupita
Tlayuda con Chapulines y Aguacate
Oaxaca's street-level monument: a charred, oversized tortilla spread with asiento and black bean paste, buried under quesillo, garlic-lime chapulines, ripe avocado, and strips of roasted chile de agua.
Chef Lupita
Tlayuda con Chorizo Oaxaqueño y Quesillo
Oaxaca's oversized corn tortilla, spread with asiento and refried black beans, loaded with the vinegar-sharp chorizo of the Valles Centrales and long strings of melted quesillo, finished with finely shredded raw cabbage.
Chef Lupita
Tlayuda Doblada con Camarón Seco del Istmo de Tehuantepec
The Istmeña folded tlayuda from Oaxaca's Isthmus of Tehuantepec: a smaller, crunchier base spread with asiento and black beans, filled with dried shrimp from the lagoons and crumbled queso seco istmeño, toasted on a comal until it cracks.
Chef Lupita
Tlayuda Doblada con Pescado y Pitiona de la Costa
The Oaxacan coast's folded tlayuda, spread with asiento and frijol negro, filled with grilled huachinango, pitiona herb, sliced avocado, and quesillo, served with a salsa de chile costeño rojo that carries the heat of the Pacific lowlands.
Chef Lupita
Tlayuda Extendida del Mercado con Asiento y Quesillo
Oaxaca's open-faced tlayuda, spread with asiento and frijol negro cooked with avocado leaf, draped with quesillo that melts into strings over the comal. No meat. The mercado version, extended flat, the way the senoras at 20 de Noviembre have always made it.
Chef Lupita
Tlayuda Mixteca con Cecina y Maíz Criollo
The Mixteca Alta's oversized, shatteringly crisp tlayuda built on native criollo corn, spread with asiento and frijol negro, loaded with cecina enchilada, quesillo, and a salsa de chile de árbol that wakes up the whole plate.
Chef Lupita
Tlayuda de la Sierra Norte con Hongos y Quelites
Oaxaca's Sierra Norte tlayuda, spread with asiento and frijol negro paste, piled with sauteed wild mushrooms, quelites, and flor de calabaza, folded over quesillo, and toasted on a clay comal until the edges char.
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