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.
543 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Remy
Two thin, aggressively seasoned beef patties smashed until crispy on screaming-hot cast iron, draped with melty pepper jack, and dressed with a spicy Creole sauce that reminds you where you are: Louisiana, where we don't do anything halfway.
Chef Dean
Sashimi-grade tuna wearing a crackling coat of black and white sesame seeds, seared just long enough to warm the exterior while leaving the ruby center cool and silky, stacked on a toasted ciabatta with wasabi-spiked mayo and buttery avocado.
Chef Dean
The triple-decker club sandwich reimagined with California's bounty: silky avocado, sun-ripened tomatoes, and honest roasted turkey stacked high between three slices of properly toasted bread.
Chef Dean
The sandwich that defined a generation of West Coast health food, piled high with creamy avocado, crisp vegetables, and tangy herbed cream cheese on bread with enough character to hold its own.
Chef Isabel
The campero is Málaga's round plancha sandwich: soft bread pressed flat, chicken and cheese melted inside, then the cool lettuce, tomato, and mayonnaise doing their proper work.
Chef Isabel
Carne mechada Canaria is the Canary Islands' beef for bocadillos: a tied roll braised in onion, garlic, wine and tomato until it falls into glossy strands, with the slow sofrito doing the real work.
Chef Makoa
A Tahitian roulotte lunch in both hands: crisp baguette, seared steak, hot fries, tomato, lettuce, and sauce, the colonial loaf made local and fed without fuss.
Chef Lupita
Puebla's domed sesame cemita stacked with thin-sliced árabe pork, quesillo, avocado, pápalo, and chipotle en adobo. The Lebanese-Mexican handshake, all on one roll.
Chef Lupita
Puebla's round sesame cemita, stacked with crisp milanesa, strings of Oaxacan quesillo, ripe avocado, smoky chipotle adobado, and the herb that makes it real, pápalo. Anybody who calls this a torta has not been to Puebla.
Chef Lupita
Puebla's chanclas: oval rolls toasted in lard, filled with braised pork and avocado, drowned in a warm guajillo and pasilla salsa, finished with vinegared onions and crumbled queso fresco. Eaten with a fork.
Chef Thomas
Two ordinary suppers married under a hot grill: baked beans spooned over buttered toast, buried in cheddar and blistered until the kitchen smells like a Tuesday evening when nobody wants to try too hard.
Chef Thomas
Grated mature cheddar and raw white onion sliced thin on buttered bread, the kind of sandwich that has no business being as good as it is, and yet here we are.
Chef Thomas
Thick bread, real butter, a slab of mature cheddar and a generous spoonful of Branston pickle. Five minutes between the thought and the eating, and every one of them worth it.
Chef Thomas
The simplest, most democratic supper in Britain. Good bread, strong cheddar, a hot grill, and the kind of evening where you need something warm in about ten minutes flat.
Chef Dean
Paper-thin slices of herb-roasted beef swimming in aromatic jus, stuffed into a crusty Italian roll until the bread threatens to surrender, crowned with fiery giardiniera and silky sweet peppers. This is Chicago's gift to American sandwiches.
Chef Dean
An all-beef frankfurter loaded with mustard, neon relish, onion, tomato, pickle, and fiery sport peppers on a steamed poppy seed bun. This is Chicago's gift to American street food, assembled with precision and eaten with pride.
Chef Takumi
A good chicken katsu sando is decided before assembly: pound the cutlet thin, fry it crisp, then sandwich it while the crumb still has its bite.
Chef Ally
Spiced chicken tucked into warm pita with tangy pickled turnips, creamy garlic sauce, and vegetables so fresh they still carry the morning. Bold flavors grounded by honest ingredients.
Chef Takumi
A Sapporo bakery roll with a plain secret: good chikuwa, tuna mayo that isn't wet, and soft bread wrapped loosely enough to rise around it.
Chef Thomas
Hot, salt-scattered chips pressed between thick slices of buttered white bread. A sandwich that has no business being this good and knows it, and doesn't care.
Chef Lupita
Sonora's deep-fried burro, the chivichanga, built on a paper-thin sobaquera, packed with chile colorado carne deshebrada and asadero, fried in manteca until the shell blisters golden.
Chef Remy
Sweet Gulf shrimp in a shattering cornmeal crust, piled high on toasted French bread with crisp lettuce, ripe tomatoes, and a remoulade that bites back, the kind of sandwich that built New Orleans one lunch counter at a time.
Chef Remy
A magnificent round of sesame-crusted bread piled high with four Italian cured meats, sharp provolone, and the tangy olive salad that made Central Grocery famous, pressed until the flavors become one glorious bite.
Chef Dean
A towering stack of peppery, garlicky pastrami on honest seeded rye, slathered with spicy brown mustard and served with a crisp dill pickle. This is the sandwich that built empires on the Lower East Side.
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