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 Dean
The quintessential Jewish deli sandwich: piles of warm corned beef, tangy sauerkraut, and molten Swiss cheese pressed between slices of seeded rye until golden and crisp, dressed with homemade Russian dressing that ties every layer together.
Chef Dean
Cleveland's magnificent mess of grilled kielbasa, crispy fries, tangy coleslaw, and smoky barbecue sauce piled onto a sturdy bun. This is blue-collar genius, a sandwich that refuses to apologize for being exactly what it is.
Chef Remy
Butter-soft pulled pork roasted low and slow with Cajun spices, piled generously onto crispy French bread with cool, crunchy slaw and sharp Creole mustard, the kind of sandwich that makes you close your eyes and think of Jazz Fest.
Chef Dean
Sweet chunks of warm lobster meat glistening with drawn butter, piled into a crisp, golden-toasted split-top bun. This is Connecticut's gift to American cookery: pure luxury without pretension.
Chef Thomas
Yesterday's roast chicken torn into a golden, gently curried mayonnaise with sultanas and mango chutney, piled generously between two slices of good buttered bread. The sandwich that makes leftovers feel deliberate.
Chef Thomas
Brown and white crabmeat on buttered toast, dressed with almost nothing, because good crab needs little more than lemon and your attention. The kind of meal that makes a Tuesday feel like the coast.
Chef Remy
Sweet Louisiana crawfish folded into a creamy, Cajun-spiced salad with the crunch of fresh celery and the bite of green onions, cradled in cool butter lettuce cups that shatter with each bite.
Chef Thomas
Leeks softened slowly in butter, folded into cream with mustard and nutmeg, and piled onto thick toast. An October supper that needs nothing else and asks very little of you.
Chef Thomas
Mushrooms softened in butter and thyme, finished with cream and spooned generously onto thick toast. The kind of supper that asks almost nothing and gives back more than it should.
Chef Thomas
Flaked smoked haddock folded into a light, savoury cream sauce and spooned over thick toast, the kind of supper that turns a dark January evening into something worth coming home to.
Chef Remy
Sweet Gulf crab formed into golden, crispy cakes kissed with Creole spice, nestled on buttery toasted brioche with tangy mustard aioli, the kind of sandwich that makes you close your eyes and taste the coast.
Chef Remy
A thick, juicy beef patty kissed with Creole spices, buried under a tangle of mushrooms sautéed with the holy trinity, blanketed in melted Swiss, and finished with a smear of spicy remoulade on a buttery toasted bun.
Chef Thomas
Two slices of well-buttered white bread, a packet of ready salted crisps crushed between them, and the quiet satisfaction of something that has no business being this good.
Chef Thomas
Paper-thin cucumber between slices of crustless buttered bread, the quietest sandwich in the English kitchen and, on the right afternoon, one of the most satisfying things you'll eat.
Chef Dimitra
Cyprus wraps parsley-scented pork in caul fat, grills it until the lace melts and crisps, then packs it into warm pocket pita with tomato, cucumber, onion, and lemon.
Chef Freja
Danish blue cheese layered on dark rye with a raw egg yolk nestled on top, red onion rings, and chives. The last piece at a Danish lunch, and the one that stays with you longest.
Chef Freja
Thick-sliced Danbo on properly buttered rugbrod with sweet pepper rings and a crown of garden cress. The cheese smorrebrod that lives in every Danish lunchbox, from the first day of school to the last day at the office.
Chef Elsa
The Würstelstand classic: bright red paprika sausage, scored and seared golden, served with sharp mustard, freshly grated Kren, and a warm Semmel the way Austrians have been eating it for generations.
Chef Dean
The Motor City's beloved street food: a snappy natural-casing frank buried under savory, all-beef coney sauce, bright yellow mustard, and a snowfall of raw onion, all cradled in a steamed bun that yields to the bite.
Chef Thomas
Brandy-soaked prunes stuffed with almonds, wrapped in streaky bacon, and roasted until the kitchen smells like December, piled onto hot buttered toast with the sticky pan juices spooned over the top.
Chef Lupita
Hermosillo's late-night carreta classic, a bacon-wrapped beef frank tucked into a soft steamed bolillo with pinto beans, tomato, onion, three squeeze-bottle stripes, and a chile guero toreado on the side.
Chef Dean
The Pacific Northwest's proudest sandwich: sweet hand-cracked Dungeness crab barely dressed with lemon-brightened mayo, piled into a butter-toasted split-top bun that shatters against tender crab.
Chef Freja
Copenhagen's most storied smorrebrod: leverpostej, cold salt beef, trembling aspic, onion rings, and fresh cress on dark rugbrod. Invented at Oskar Davidsen's in the 1880s for a hungry veterinarian and still one of the great pieces of the Danish lunch table.
Chef Takumi
A shrimp cutlet sandwich lives or dies on texture: sweet pieces of shrimp bound just enough, panko kept crisp, soft shokupan, cold cabbage, and tartar used as a seasoning, not a blanket.
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