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This Isn't Your Average Sandwich


Since 1944 Kalustyan's has been a reliable repository of Indian spices for New Yorkers, both home cooks and chefs alike. The two-story establishment is situated in the heart of the Flatiron district, between 28th and 29th on Lexington, where upon entering, customers are greeted by the wafting aromas of exotic teas and spices. The first story is filled floor to ceiling with everything from whole allspice to turmeric roots, amaranth to whole wheat berries; friendly staff are there to guide customers through it all. Wander upstairs, however, and around the corner you will find a small deli staffed by a couple of friendly old men.

Don't let their affable demeanor fool you though. These guys really take their craft seriously. They make a mean sandwich, and it's not just any meat-and-mustard-between-two-slices kind of deal. These are Lebanese pita sandwiches, and they are works of art. Make sure to get the kibbeh pitas, savory and satisfying with cakes of cracked bulgur wheat and spiced ground beef. Don't skimp on the hot sauce, and to balance out the heat, ask for some homemade lebney, a smooth, creamy derivative of Greek whole yogurt with olive oil. A word of caution: no matter how neatly constructed these sandwiches are, somehow, they always manage to fall apart.

Vegetarian options are also plentiful. Staples such as the mujaddara, or lentils cooked with rice and onions, foul mudammas, fava beans with garlic, lemon, and olive oil, and piazos, spicy lentil fritters, are definitely worth a try. Many of these items are available as either sandwiches or platters, and come with a side of pickled vegetables and marinated olives.

There are a few tables by the window looking out onto the street, but most customers choose to take their food to go. On their way out, they usually take home a few pints of the excellent olives, some dolmas, or imported Mediterranean cheeses. With sandwiches this good, reasonable prices, and a shop stocked with thousands of spices from around the world, it's no wonder customers keep coming back to Kalustyan's.


35+ Best Turkey Sandwich Recipes for Your Prized Thanksgiving Leftovers

Gobble these up&mdashbefore another family member does.

Thanksgiving dinner is fine and all, but it's only one meal. The fun really begins the next day, when you've got a fridge full of leftovers to play with! Call us crazy, but we think the best and most delicious part of the yearly Thanksgiving menu might just be the easy leftover turkey recipes. Here, we've rounded up the very best turkey sandwich recipes out there to help you transform your carefully cooked bird into an unbelievably delicious treat awaiting your return from Black Friday shopping. Even your grandma's famous pecan pie recipe might pale in comparison to these scrumptious lunches, most of which are helped along by a few other delicious leftover additions&mdashhomemade cranberry sauce, a bit of stuffing, and gravy, to name just a few.

Odds are, you've eaten a "Thanksgiving sandwich" before&mdashthe legendary combo of leftover turkey and Thanksgiving side dishes. But here, we're kicking the hot turkey sandwich game up a notch with creative ingredients, homemade condiments, and a bit of imagination (turkey salad, anyone?). You simply can't beat the sinfully good taste of a waffled cranberry cream cheese turkey sandwich or a buttery, bite-size turkey slider. And even the most adventurous eaters among you will have a hard time thinking up a more glorious post-Thanksgiving recipe than a waffle melt with turkey, smashed avocado, cranberries, brie, and mashed potatoes. Take a look at our all-time favorite turkey sandwich ideas&mdashthen head to your fridge, choose a few ingredients, and get started on your very own masterpiece. (If you've still got leftover turkey after all this, check out our other easy leftover turkey recipes.)


Chef Fults Not Your Average Chicken Sandwich

In Small bowl put mayo/ mustard/ sugar / claymore / vinegar together. Use a whisk and whisk together until the desired flavor. It should be sweet and tangy with a little kiss of heat. Add lettuce after 20 minutes of sauce resting.

I use mesquite and pecan. That’s what is available where I’m at. There is a world of wood don’t be shy to use what you got or what’s around you. Oak, apple, avocado, etc. I don’t need to hold your hand. If you got an apt George Forman will work just fine. Even a pan, you just need to cook the chicken. Use chicken breast if you like. Let your imagination run wild!

Now that we got that established. Start your fire. Let the embers settle. I look for a white-hot on my coals. (Still got some fire, some smoke) add your chicken thighs. Let the thighs cook. Pending what you have I would say an average of 5 minutes per side. I like to stack the meat on top of one another off to the side and let them steam kinda. The wood smoke will give a nice smoky flavor.


7 Texas Chefs Share Their Favorite Sandwich Recipes

Liven up your lunch (and breakfast, and midnight snack) with brisket and eggs, peanut butter and pickles, and more.

Few things in life are as satisfying as a superbly constructed sandwich. A sandwich can be a meal or a snack, suitable for breakfast, lunch, dinner, or bed at 2 a.m. Thanks to its endless range and versatility, there’s a sandwich to fit every palate. For some, a smear of creamy peanut butter between two slabs of brioche is enough to sate the appetite, while others prefer mounds of warm pastrami dripping with melted Swiss cheese. Whether you throw together the nearest meats and cheeses or spend hours braising a brisket filling, there is no wrong way to build a sandwich. The weight of the bread in your hands, loaded with fillings of your choosing, should provoke joy—and if it doesn’t, Texas chefs are here to help.

2020 left many people to their own devices in the kitchen, and many of us sought solace in the foods we chose to cook. Luckily for weary home chefs, assembling a sandwich doesn’t require an extensive set of culinary skills. Sandwiches don’t call for a bunch of fancy kitchen gadgets, so you can forget about a sink piled with dirty dishes. Sandwiches are fun. They’re straightforward. They don’t take themselves too seriously. And above all else, sandwiches are a comfort food. They can make you nostalgic for simpler times or provide an opportunity for innovation.

Most of us have a few go-to sandwich recipes (doesn’t everybody have a preferred way to make a grilled cheese?), but sometimes, especially after a year of at-home lunches and anxiety-fueled midnight snacks, the repertoire needs something new. To elevate our collective sandwich game, we asked seven Texas chefs from around the state to share a recipe that reflects their cooking style. There are melted leeks atop thick slices of bacon, mangoes that mingle with peanut butter and mint, and, yes, even a take on grilled cheese. The results are personal, playful, and most important, delicious. Here’s hoping they provide you with a taste of perfection.

Catherine Downes

The PBP

Anita Jaisinghani, Pondicheri

The old-school combination of peanut butter and jelly has never appealed to Anita Jaisinghani, the chef and co-owner of Houston’s Pondicheri. “It’s too sweet, and I found myself wanting to add something spicy to it,” she says. After playing around in her kitchen, the chef came up with her own rendition of the classic pairing, drawing upon the ingredients and spices of Indian street food she uses at her restaurant. The result is the PBP sandwich: warm slabs of sourdough slathered with crunchy peanut butter and then layered with sliced mango, chopped herbs (cilantro, basil, or mint, depending on what’s available), and masala-coated Indian pickles. This sandwich is bursting with complementary flavors and textures and is way more fun to eat than the brown-bag lunch staple that inspired it.

2 slices of sourdough bread
Crunchy peanut butter
Indian pickles, preferably lemon or mango
Fresh herbs (mint, cilantro, or basil), coarsely chopped
1 mango, sliced

  1. Toast sourdough slices.
  2. Spread peanut butter on top layer of bread. Spread Indian pickles on bottom layer of bread. Stack mango and chopped herbs in between and close.

Egg and Soy Sauce Breakfast Sandwich

Donny Sirisavath, Khao Noodle Shop

Scrambled eggs served over rice with soy sauce was a breakfast staple in Donny Sirisavath’s Laotian home growing up. One morning, when the chef was around seven years old, he recalls scooping up the sauce-drenched eggs with two pieces of bread as he ran out the door to catch the bus. Even as a child, he was taking inspiration from his mother’s dishes and forming them into his own. His Dallas restaurant, Khao Noodle Shop, is an homage to those formative years spent in the kitchen learning her cooking techniques, and this sandwich is a slightly reimagined ode to those egg-filled mornings.

2 pieces of wheat bread
1 garlic clove, chopped
Oil of your choosing
2 eggs
1 scallion, chopped
1 teaspoon soy sauce
Freshly ground black pepper, to taste
Mayonnaise (however much you’d like on your sandwich)
1 lime wedge
1 or 2 slices of provolone cheese
1 or 2 slices of Vietnamese ham (regular ham is fine too)
1 tomato, sliced
Handful of arugula

  1. Toast the bread.
  2. Heat garlic and a splash of oil in a pan.
  3. Whisk eggs in a bowl, then mix in scallion, soy sauce, and pepper. Add mixture to the pan. Lightly scramble and then fold eggs into the shape of a square (like a mini omelet).
  4. Mix mayonnaise in a bowl with more black pepper and a squeeze of lime.
  5. Slather toasted bread with mayonnaise. Layer all other ingredients as you please.

Torta de Pollo Adobado

Iliana de la Vega, El Naranjo

Iliana de la Vega grew up eating tortas. She praises the Mexican sandwiches for their versatility, as well as their portability. “Anything can go inside a torta the same way that anything can go inside a taco,” she says. “And they travel well—you can eat them in the streets.” While the former is true for her torta de pollo adobado, the latter is up for debate. (You might want to have a tub of baby wipes and a spare shirt handy if you plan to eat this while walking.) This gussied-up torta touts a piquant blend of poblano peppers, mashed avocado, refried black beans, and marinated chicken. It’s a nod to the traditional Mexican fare served at the chef’s Austin restaurant. “I think it combines a little bit of everything we like and what people expect from Mexican cooking,” she says. “It’s easy to make and it’s also super delicious. The flavors are out of this world.”

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For the chicken:

4 ancho chiles, seeds and stems removed

2 guajillo chiles, seeds and stems removed
2 medium garlic cloves
¼ small onion
2 black peppercorns
¼ teaspoon dried marjoram
¼ teaspoon dried Mexican oregano
½ teaspoon cumin seeds
3 tablespoons butter
1 tablespoon white vinegar
1 tablespoon rice vinegar
Salt
6 small chicken breasts, (deboned, skinned, and flattened)

  1. In a dry cast-iron skillet, slightly roast the chiles and then soak them in ¾ cup hot water for roughly 90 minutes. When time is up and the chiles are tender, drain and discard the water.
  2. Transfer chiles to a blender along with garlic, onion, peppercorns, marjoram, oregano, and cumin seeds. Add enough water to make the mixture blendable. Blend and strain.
  3. Melt the butter in a small saucepan, add the chile mixture, and cook over medium heat, stirring constantly, for 10 minutes. Add the vinegars, stir, and cook over low heat for 20 minutes or until the sauce thickens. Season with salt to taste.
  4. Allow the sauce to cool, then spread the adobo on chicken breasts and marinate for 30 minutes to 1 hour.
  5. Preheat the grill, oil the chicken pieces, and cook the marinated chicken fillets on the grill or in a sauté pan until cooked through. Keep the chicken warm.

For the torta:

2 poblano chiles

6 bolillo or telera rolls
1 tablespoon butter
1 avocado, mashed
½ cup refried black beans
Sliced jalapeños en escabeche (optional)

  1. Peel the chiles, remove seeds and stems, and slice. Reserve.
  2. Cut off ends of the rolls, then slice in half lengthwise. Melt the butter on a griddle set over medium-low heat. Warm the bread cut side down, then spread each bottom half with a layer of beans.
  3. Season the mashed avocado with salt to taste, then spread it on the top halves of the bread.
  4. Divide the reserved adobado chicken among the bottom rolls, thenlayerwith poblano chile slices andbread tops. Warm again on the griddle if needed. Cuttortasin half diagonally and serve with jalapeños en escabeche on the side.

Off-Season BLT

Mark Clayton, Squable

The most important component of a BLT, according to Houston chef Mark Clayton, is the tomatoes. But there are times, for instance in midwinter, when getting one’s hands on ripe, garden-grown beefsteaks or luscious Black Krims isn’t possible. This sandwich, which the Houston chef describes as a “slightly reimagined version of a BLT,” takes the stress off finding the perfect, plump tomato. The fruit is sliced thin, making it suitable for all seasons. Melted leeks, marinated tomatoes, and toasted tomato paste surround thick cuts of crisp bacon. While the sandwich is based on a simple classic, the recipe requires a bit of patience, a smidgen of skill, and lots of pots and pans. It’s just the type of elevated comfort food you might find on the upscale European menu at Squable, which we named one of Texas’s best new restaurants in 2020.

For the braised bacon:

1 pound bacon, thick-sliced or slab

Leek tops (green part), washed, from 1 medium sized leek
2 garlic cloves, smashed
2 bay leaves
1 big pinch of red chili flakes
1 small sprig of fresh thyme (or a small pinch of dried thyme)
1 teaspoon white or regular soy sauce
1 cup chicken stock

  1. Preheat oven to 350 degrees. Then, using stovetop, sear bacon over medium heat in an oven-safe pan with a lid that fits (you will be using the same pan to braise the bacon later).
  2. Remove bacon and set it off to the side on a plate. Keep fat in the pan.
  3. Add the leek tops, garlic, bay leaves, chili flakes, and thyme to the rendered bacon fat and cook until fragrant, about 1–2 minutes. Transfer aromatics into cheesecloth and tie into a sachet.
  4. Place sachet in the pan you used to sear the bacon, and add the bacon back to the pan. Add soy sauce and chicken stock.
  5. Cover pan with lid, place in oven and cook for about 2–2.5 hours, until bacon is just tender enough to easily pierce with a knife. (If using sliced bacon, cook time will be significantly shorter.)
  6. Cool bacon in braising liquid before removing to slice.
  7. Remove fat from cooled braise and discard. Reduce the braising liquid down to a salty syrup and save for later when you sear the sliced, braised bacon.

For the toasted tomato paste:

2 tablespoons canola oil
1 ½ shallots, chopped
2 garlic cloves, smashed
1 tablespoon sugar (can substitute honey or agave)
½ cup tomato paste

2 tablespoons apple cider vinegar
2 tablespoons white soy sauce (can substitute regular soy sauce)
⅓ teaspoon smoked paprika
⅓ teaspoon cayenne pepper
½ cup mayonnaise

  1. Add oil, shallots, garlic, and sugar in a sauce pot over medium heat and cook until shallots and garlic are caramelized.
  2. Add tomato paste and cook until it is bronzed.
  3. Add vinegar, soy sauce, smoked paprika, and cayenne pepper.
  4. Remove from heat and blend until smooth.
  5. Add tomato paste to mayonnaise to create the “tomayo.”

For the melted leeks:

3 or 4 leeks (light green and white part), split lengthwise and cut into 1/8-inch half-moons (about 2 cups)
1 tablespoon olive oil
¼ teaspoon ground white peppercorns
1 tablespoon apple cider vinegar
1 teaspoon thyme leaves

½ teaspoon salt

  1. Place leeks and olive oil in a sauté pan over medium-low heat. Season with salt.
  2. Once leeks begin to sizzle, reduce the heat to low and allow leeks to slowly cook without getting any color.
  3. Once leeks are tender and translucent, remove from heat and add white pepper, vinegar, and thyme leaves, then mix. Taste the leeks, which should be fairly acidic. If you enjoy vinegar, you can add more to taste.

For the marinated tomatoes:

¼ pound of tomatoes sliced as thin as you can manage
1 tablespoon extra virgin olive oil
2 tablespoons red wine vinegar

1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon sugar
¼ teaspoon either dried thyme, dried basil, or dried oregano

  1. Arrange the sliced tomatoes on a cooling rack set over a lined baking sheet.
  2. Mix oil and vinegar into a loose vinaigrette, then drizzle it over the tomatoes. Season tomatoes with salt, pepper, sugar, and herbs.
  3. To partially dry the tomatoes, set in the turned-off oven with the newly braised bacon, leaving the oven door open a crack.

To assemble the sandwich:

  1. If it’s not precut, slice the braised bacon. Sear the slices in a cast-iron skillet or a nonstick pan. When finished, brush with reduced bacon braising liquid for extra flavor and set aside.
  2. Toast some good sandwich bread (the chef uses pain de mie) in butter or oil, on just one side. Spread tomayo on the untoasted sides of the bread.
  3. Arrange one piece of bread toasted side down, and top with romaine, butter lettuce, or whatever lettuce you have in the fridge.
  4. Retrieve your tomatoes, which should be partially dried by now. Arrange tomatoes on top of the lettuce. (“Go with a single layer here—you don’t want to create the dreaded tomato slide,” says Clayton.)
  5. Top tomatoes with as much seared, braised bacon as you desire.
  6. Top bacon with melted leeks.
  7. You can stop here and top the leeks with the remaining slice of bread. Or, as the chef suggests, you can put some salt and vinegar potato chips on top of the leeks, top with the remaining slice of bread, and press down for a crushed chip garnish.

The Tickler

John Russ, Clementine

John Russ doesn’t mess around with boring cheddar. Not even when he’s building a grilled cheese at home for his wife and kids. “It’s not within the realm of what I do,” he says. And so, when a sample of Tickler cheddar arrived at his family-owned, Southern-oriented San Antonio restaurant last year, he was instantly sold on its sharpness and depth. He had a surplus of duck confit at the time, having just taken it off the restaurant’s menu, and this sparked an idea: he would make a sandwich. “It’s just such a fun way to utilize two products that would generally not meet.” Tender shredded duck and melted cheese meld together on toasted sourdough bread. Russ suggests pairing it with a light salad. We suggest licking your fingers clean.

3 ounces Tickler cheddar cheese
3 ounces shredded duck confit (available at fine grocery stores, or you can make your own)
4 tablespoons olive oil
2 thick slices rustic sourdough

  1. Heat your griddle to medium-low heat (the chef recommends 315 degrees). If you don’t have a griddle, you can use a cast-iron skillet.
  2. Shred the cheese using a large-hole grater, then toss it together with the duck confit.
  3. Evenly distribute the cheese and duck mixture between the bread slices.
  4. Oil the griddle and place the built sandwich on it, then top sandwich with a heavy plate or a grill weight to help create crispy and evenly cooked toast. Flip after 4 to 6 minutes to ensure golden-brown toasting on opposite side.

Brisket and Egg on a Roll

Mark Scott, Convenience West

Mark Scott fell in love with the bodega-style egg sandwich while in Manhattan on a work trip last February. After returning home to Marfa, he realized there wasn’t anything like it in town. “If I wanted it, I would have to make it myself,” he says. And so, he did, but with some Texas tweaks. He says he often has extra brisket lying around in his fridge (must be nice!), and one day he sliced some up and added it to the sandwich. He also added cream cheese, hot sauce, and fresh basil from his wife and business partner Kaki’s garden. Being a pitmaster at a popular barbecue joint like Convenience West is laborious, and some days he’s on his feet for fifteen hours with barely enough time to cram in one quick meal. He’s found that this sandwich is substantial enough to hold him over while also satisfying his desire for something delicious. New York bodegas got nothing on this.

2 eggs
Sliced brisket (leftover brisket works great)

2 tablespoons butter, divided
Shredded cheddar cheese
Cream cheese
Fresh basil
Mayonnaise (preferably Duke’s)
Soft roll (preferably Martin’s Potato Rolls)
Hot sauce (optional)

  1. Crack eggs into bowl and whisk until fluffy. Set aside.
  2. Bring pan to medium heat, and sear brisket slices on both sides—a few minutes on each side should do. Once slices are heated, turn off the burner, leaving the brisket in pan. Set aside.
  3. In a second pan, also over medium heat, melt 1 tablespoon of butter and toast roll. Remove roll and set aside.
  4. Add the second tablespoon of butter to the roll pan and let melt. Pour your eggs into the pan and sprinkle a small handful of shredded cheddar cheese over the top. Cook into a simple omelet or scramble.
  5. Smear a layer of cream cheese on the bottom half of the roll, then layer on cooked brisket slices, followed by eggs. (Now’s a great time for just a touch of salt on top of the eggs.) Sprinkle more cheddar cheese on top of the eggs, add a few basil leaves, and smear a bit of mayo on the top half of the roll. Add a few dashes of your favorite hot sauce to kick it up a bit.

Pork Rillettes and Collard Greens

Misti Norris, Petra and the Beast

Growing up, Dallas chef Misti Norris’s favorite sandwich was American singles and turkey on white bread with mayonnaise. Now that her palate and skills have evolved, she’s pushing the boundaries of bread and cheese. The result is a sandwich she terms the embodiment of solace squished between two slices of bread. “It’s just a comfort food kind of thing,” she says. “It’s everything I like.” Rich and fatty pork rillettes are fried and topped with collard greens, cheese, and a dill pickle emulsion, then stacked between pan de cristal, or a country loaf if you prefer. The dish is rich, acidic, and akin to the locavore fare Norris serves at her Dallas restaurant.

For the pork rillettes:

1 kilogram (just over 2 pounds) pork shoulder

2 cloves garlic, cut in half horizontally
4 sprigs of thyme
1 cup pork fat

Potato starch for dusting
Salt to taste

  1. The day before you plan to eat, set pork shoulder in a baking dish or Dutch oven and cover with garlic and thyme. Cover with water, and braise in oven until tender, about 2 ½ to 3 hours at 325 degrees.Remove and let cool once it’scool enough to handle,drain, reserving cooking liquid. Add melted pork fatto cooked shoulderand shred. Add in 1 cup of cooking liquid. Mash together with your hands until combined. Line a loaf pan with parchment. Pour mixture in and press down to make sure there are no air pockets. Place in refrigerator overnight to set.
  2. The next day, cut a slice about ½-inch thick. Dust with potato starch and panfry in a cast-iron skillet.

For the collards:

1 medium onion, diced

2 cloves garlic, chopped
6 tablespoons butter
2/3 cup lemon juice
A big pinch of fennel seed
4 large bunches (about 10 cups packed) of collard greens

  1. In a medium pot, over medium heat, add onion, garlic, butter, and fennel.
  2. Sweat until the onions are translucent.
  3. Add the collards and cover, then turn heat down to low and stir every 10 minutes, until soft. (This will take up to 90 minutes.) Add lemon juice.
  4. Separate greens from liquid and reserve liquid.

For the dill pickle emulsion:

1 cup chopped or sliced dill pickle

2 egg yolks
1 cup jus from greens
Salt to taste
2 ½ cups grapeseed oil


Grandma’s Pittsburgh Fried Bologna Sandwich

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

There are days when I miss certain family members more than normal. See I was really, really close to my grandmother growing up. She was the only grandmother I knew and I can remember spending every single Saturday with her for the longest time. She&rsquod pick me up and take me to her local drug store. She&rsquod play her &lsquonumbers&rsquo and then we&rsquod go to the back of the drug store where they served food. Wasn&rsquot the greatest but it was time with Grandma. It was &ldquoour&rdquo special time. Now see my Grandma was cool, I mean seriously rockin&rsquo cool. Sure she was older but my Grammy drove a souped-up Chevy Nova that had white leather interior, metallic flake cherry red paint and an engine that was as loud as could be. I don&rsquot think she had an exhaust system on it. LOL She had cat-eye glasses and every week her hair was a different color &ndash purple or pink. No, really &ndash we&rsquore talking purple or pink. She was amazing. I can remember sitting in her tiny kitchen and her teaching me how to bake things and explain how things were done in &lsquoher days&rsquo. Now mind you, this is the same Grandma that one year decided to save money she would use paper plates for a holiday dinner. No big deal right? Yeah um&hellip I guess I should mention that she always wrapped them in plastic wrap so we could re-use them. LOL Hey times were tough but that was a new one for me.

Anyway, after our breakfast we&rsquod go to the local grocery store to which whether we had to stop and get just milk or full-blown shopping we had to walk up and down every single aisle.. just in case something popped out that we may need. Thanks to her, I still do that to this day. Habits are hard to break plus maybe part of me takes that time to think about her still considering it &ldquoour time&rdquo. After shopping we&rsquod go back to her place and either we&rsquod play Barbies, look through my umpteen sticker books, color or just talk. Around 10:30am we&rsquod have tea and then at 11:30 we&rsquod have lunch. Lunch was always her special fried bologna sandwiches. God I loved those.

Well a few weeks ago I was at home going through the store ads, making my grocery list and I saw that bologna was on sale. Now to be honest I bet you it has been 17 years since Gram had passed and since I had bologna. I just didn&rsquot eat stuff like that anymore. So later that night I kept thinking about her and our times together really missing her more than normal. Then out of no where I got the most incredible craving for one of her Pittsburgh Fried Bologna Sandwiches. No, you don&rsquot understand how intense it was. I literally contemplated going to the store and buying the stuff for it. Alas I decided against it as well, I didn&rsquot feel like putting on real pants (or a bra for that matter.. I know, TMI but hey if you&rsquore a woman these are things we have to think about). Now mind you where I live shopping in your pajamas is kinda not surprising as I&rsquove seen it one too many times to be shocked by it.

So that weekend as I was doing my shopping I bought 4 slices of bologna (yeah you should have seen the look the deli girl gave me), grape jelly and white sandwich bread (only because I didn&rsquot have any made up and I didn&rsquot feel like waiting). I rushed home, put the groceries away and got ready. Now it&rsquos funny because as I was making this I would catch myself beaming from ear to ear. It&rsquos as if she was there with me. I can remember when she was making them for me she&rsquod have the bag of chips open on the table and I&rsquod do my very best to sneak a few extra while she had her back turned. However no matter how slow I&rsquod go I&rsquod still manage to crinkle the bag and she&rsquod turn and give me the stern look but then follow with a big old grin and wink. LOL

As I was plating this and cutting through it I sat there for a minute and just felt, I don&rsquot know, sad because she wasn&rsquot there with me, eating her sandwich as well but I felt comforted if you will. Something so simple, so peasant just brought out such emotion for me. It touched me, this stupid little sandwich truly touched my heart. So yes as I ate this, it made me feel comforted &ndash like she was there with me. And yes as I reached to grab a chip from the bag, I hit my arm against the side making that crinkle noise and I chuckled a bit. As if I was waiting for her to turn around, give me that stern look then a big old grin and wink.

To me, this was pure and simple food. It was what we could afford but more importantly it was something that truly made those Saturdays with my Grandma just so much more personal.


The Ultimate Party Sub

There are no two ways about it: A dressed-up, extra-large sandwich is the easiest way to feed a hungry crowd. So for your next picnic/barbecue/family gathering, make one (or several) yourself instead of ordering out. In this recipe, we use some of our favorite toppings, but you can remix it to suit your tastes. Serve the sub with a few sides (potato salad, veggie chips and pickles should do the trick) and you&rsquoll be sure to get the party started.

1 head butterhead lettuce, roughly torn

2 tomatoes, thickly sliced

6 ounces sliced Swiss cheese

6 ounces sliced provolone cheese

4 ounces sliced soppressata

1. Use a sharp serrated knife to cut the bread in half lengthwise. Place the halves cut side up on a large piece of parchment paper.

2. In a small bowl, whisk the mayonnaise with the mustard to combine. Spread the mixture evenly across both halves of the bread.

3. Layer the lettuce, tomatoes and onions on the left half of the bread.

4. Layer the cheeses and meats on the right half of the bread. Put the two halves together.

5. Wrap the finished sandwich tightly in the parchment paper. The sandwich can be stored like this, refrigerated, for up to 4 hours.

6. When ready to serve, slice the sandwich while still wrapped in the paper. Serve immediately.


Dutch Crunch Is The Best Sandwich Bread You've Never Heard Of

Northern California may not have a single signature sandwich, but a signature sandwich bread? Absolutely, and its name is Dutch Crunch.

Sure, there&aposs sourdough in San Francisco, and your average assortment of sliced bread and sandwich rolls. But Dutch Crunch is something truly distinctive. Each oblong loaf is slathered in a paste of rice flour and sugar before baking, which crisps up into a speckled, crackly top. There&aposs a similar bread in the Netherlands named tijgerbrood, or "tiger bread," thus the "Dutch" part of the name the "Crunch" is self-explanatory. Why it&aposs made few inroads beyond the Bay Area is anyone&aposs guess.

The bread Its virtues as a sandwich bread are undeniable. It&aposs dense and doughy with just a hint of sweet, and it has a squishy crumb that can support a hefty pile of sliced meat. Just like the cinnamon streusel is the best part of a coffee cake, the crust is the best part of Dutch Crunch.

"Dutch Crunch rolls have a sweet flavor reminiscent of the white bread you always wanted as a kid, but maybe didn&apost get if you had whole-wheat parents, as so many of us Californians did," says San Francisco�sed food writer Lauren Sloss. "And Dutch Crunch rolls should be soft--really soft. They mold around sandwich fillings, but the tiger-striped top adds texture."

The filling There&aposs no single classic Dutch Crunch order, but the best of the genre, as with Italian heroes or subs, stacks layers of cold cuts, cheese and vegetables in a neat, orderly structure. Pickles, onions, and peppers are all more or less standard, and since this is California we&aposre talking about, avocado is often an option, too.

Where to get it:

Arguello Market "Its Dutch Crunch always tastes fresh," says Sloss, "and the turkey sandwiches feature a freshly roasted strata of dark and white meats. Get the works� avocado and pepper jack𠅊nd you have happiness on a roll."

Ike&aposs Place "Ike has established himself as the sandwich king of San Francisco," according to Sloss, with locations in the city and throughout the Bay Area. Sandwiches have whimsical names, often with a San Francisco tie-in. "I&aposm pretty into the Lincecum and the SF Giants"--both turkey-avocado-bacon variants--but if getting mozzarella sticks and/or jalapeño poppers on sandwiches is your thing, they&aposve got that, too," she says.

Little Lucca Moving down the Peninsula, this no-frills shack in South San Francisco serves every sandwich (unless otherwise requested) with garlic sauce and jalapeño relish, delivering a powerful one-two flavor punch that soaks into the sandwiches&apos always-fresh Dutch Crunch bread.

The Village Cheese House Down in Palo Alto, this hidden-away deli in the back of the Town & Country shopping center has been a favorite of locals and Stanford students for decades, and the best sandwiches come on Dutch Crunch. Turkey and avocado is never a bad idea.


Vegan Sloppy Joes

These vegan Sloppy Joes have a zingy lentil filling that tastes just as good as the meaty version. Put it on a toasted bun with some bread and butter pickles, and WOW! You’re going to love this one (promise). A fantastic plant-based meal for people who are on the fence about veggies, they're crowd pleasing and have a cozy, comforting vibe!


10 Ham Sandwich Recipes

For this Reuben, we&aposre swapping out corned beef for another fave deli meat—ham!

Arugula, Ham & Gouda Omelet Rolls

This fun "sandwich" uses a thin onion, cheese & ham omelet as the wrap. It&aposs a unique remix on the classic egg breakfast burrito.

Ham, Cheese & Apple Pie-Ninis

Photography by Peter Ardito

The secret ingredient? Apple pie! The ham and cheese gives a nice salty balance to the the sweetness of the pie.

Greens, Eggs & Ham Biscuits

We think Dr. Seuss would approve of this one. And you will, too! 

Triple Porker Sandwich

Photography by Heidi&aposs Bridge

Three&aposs a party! Celeb chef Jeff Mauro makes the ultimate porker sandwich with crispy bacon, ham and melt-in-your-mouth pork tenderloin. 

Ham & Cheese Pretzel Paninis

Photography by Christopher Testani

This party food will be the talk of the town after your next party. They&aposre fun for adults and kids alike!

Ham, Egg & Cheese on the Grill

Photography by Christopher Testani

Fire up the grill for a breakfast of champions!

Cuban Reuben

Photography by Sarah Ann Ward

We&aposre mixing up the Reuben yet again, and adding ham and pastrami this time. More meat, more fun!

Ham & Cheese Crepes

Your ham and cheese sandwich just got a whole lot more elegant (thanks, France!).


Spicy Chicken Katsu Toasted Sesame Steamed Buns

With a kick from sambal, a spicy Asian vinegary hot sauce paste, a hint of tartness from quick pickled cucumbers, and a pop of herbal freshness from cilantro, this chicken katsu steamed bun recipe results in one heck of a spicy chicken sandwich.