Chef Thomas
Egg and Cress Sandwich
Boiled eggs mashed with mayonnaise and peppery cress on soft buttered white bread, the kind of sandwich that says more about care than ambition, and means every word.
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 Thomas
Egg Mayonnaise Sandwich
Chopped eggs folded into good mayonnaise with a touch of mustard and white pepper, spread thickly on soft buttered bread, then cut corner to corner because that is how a proper sandwich is made.
Chef Ally
Egg Salad with Garden Herbs
Farm eggs from hens that scratch in the dirt, gently mashed with homemade mayonnaise and snipped garden herbs, piled onto soft bread with the tenderest lettuce you can find.
Chef Lupita
Empanadas de Mole Amarillo con Hoja Santa
Oaxaca's empanadas de amarillo, fresh corn masa folded around mole amarillo built on chilcostle chiles and shredded chicken, a hoja santa leaf pressed inside each one, toasted on a comal until the edges turn golden and crisp.
Chef Lupita
Empanadas Oaxaqueñas de Mole Verde
Oaxaca's green mole folded into hand-pressed corn masa with shredded chicken and pulled quesillo, toasted on a hot comal until the surface darkens and the edges crisp. The herb mole that defines the markets of Oaxaca de Juarez.
Chef Lupita
Enchiladas de Cacahuate Huastecas
Northern Veracruz's enchiladas de cacahuate: toasted peanut and dried chile cascabel ground into a sauce as smooth as any mole, folded into warm corn tortillas and set beside seared cecina and a bowl of black beans cooked with epazote.
Chef Lupita
Enchiladas de Pepián Huastecas
The Huasteca veracruzana's empepianadas: corn tortillas dipped and folded under a green sauce of ground toasted pepitas and chile serrano, finished with crumbled queso fresco and raw onion. Cecina on the side, the way they eat it up north.
Chef Lupita
Enchiladas de Valladolid
Valladolid's enchiladas, corn tortillas bathed in a chile ancho and Mexican chocolate sauce, stuffed with smoked longaniza, crowned with a fried egg and a tangle of habanero-pickled red onion.
Chef Lupita
Enchiladas Huastecas con Cecina
From the green, humid Huasteca where Veracruz climbs north into San Luis Potosí, corn tortillas bathed in toasted chile cascabel and jitomate salsa, layered with salt-cured cecina, black beans from the pot, and crumbled queso fresco.
Chef Lupita
Enchiladas Mineras de Guanajuato
Guanajuato's mining-city enchiladas are corn tortillas dipped in guajillo salsa, fried in manteca, filled with queso fresco, and served with papa, zanahoria, chicken, and chiles en escabeche.
Chef Lupita
Enchiladas Potosinas (Masa Teñida de Rojo)
San Luis Potosí's red masa half-moons, born in Soledad de Graciano Sánchez, folded around queso fresco and onion, sealed on the comal, then crisped in manteca until the edges go firm.
Chef Lupita
Enchiladas Queretanas con Pollo Entero
Queretaro's Bajio plate of corn tortillas bathed in jitomate and guajillo, served with a whole bone-in chicken pieza, fried potatoes and carrots, and chiles en escabeche on the side.
Chef Lupita
Enchiladas Veracruzanas
Veracruz home cooking at its most honest: corn tortillas softened in lard, passed through a jitomate salsa lit up with wild chiltepin, rolled around shredded chicken, and crowned with crema, queso fresco, and raw onion rings.
Chef Freja
Esrommad paa Rugbrod
Pungent Esrom from North Zealand on dark rye with paper-thin radish and fresh chives. The cheese course that closes a proper Danish smorrebrod spread, one of the quietest, most satisfying bites in the whole tradition.
Chef Lupita
Estrujadas Huastecas
Northern Veracruz crushes its tortillas open on the comal and calls them estrujadas: torn ridges built to catch a cascabel-and-peanut salsa, dark cecina off the asador, refried black beans, queso fresco, and cool avocado.
Chef Ally
Falafel Pita with Market Vegetables
Golden, herb-flecked chickpea fritters fried until shatteringly crisp, tucked into warm pita with cool vegetables and a drizzle of lemony tahini. Street food that tastes of where it came from.
Chef Ally
Farmers Market Vegetable Sandwich
Grilled summer vegetables, creamy herbed goat cheese, and peppery greens layered on crusty bread. A sandwich that tastes like a Saturday morning at the market.
Chef Ally
Farmhouse Grilled Cheese
Local cheddar from a farmer you trust, slow-cooked onions turned to jam, and bread with character, all pressed together until the cheese pulls in golden strands and the crust shatters at first bite.
Chef Isabel
Figatell Valenciano
Figatell is Valencian esmorzaret food: pork and liver minced with garlic, parsley, and pine nuts, wrapped in caul fat, then grilled until cooked through and still juicy inside.
Chef Klaus
Fischbrötchen mit Backfisch
The hot fish roll of the northern coast: pale cod or saithe in a crisp batter, tucked into a split Brötchen with sharp onion, pickle, and made remoulade.
Chef Thomas
Fish Finger Sandwich
Homemade fish fingers in soft buttered white bread with a sharp tartare sauce. The kind of sandwich that bridges the gap between who you were at eight and who you are now, without apology.
Chef Freja
Fiskefilet med Remoulade paa Rugbrod
Crisp breaded plaice on dark rugbrod with a stripe of remoulade, paper-thin cucumber, and a squeeze of lemon. The Danish weeknight sandwich that turns a simple fish into something worth setting the table for.
Chef Freja
Fiskefrikadeller paa Rugbrod
Soft cod fish cakes fried golden in butter, set on dark rugbrod with remoulade, cool cucumber salad, and capers. Honest weeknight cooking from the Danish coast.
Chef Freja
Flaeskesteg paa Rugbrod
Cold Danish Christmas roast pork with crisp golden crackling, served on dark rugbrod with sweet-sour red cabbage, cool cucumber salad, and a thin twist of orange. The julefrokost plate gathered into a single bite.
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