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magazine 2013 sandwich primer
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Culture
One night, 14 epic sandwiches. Whose bread-based creation will conquer Feast Portland's Sandwich Invitational? Julia Kramer reports from the judges' table
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Add these to your jarred arsenal. Thank us later.
Recipes
Is it the bun, the beef, or the processed cheese that makes a Philly cheesesteak America’s most famous hero sandwich? Some say all three are equally important. Suffice it to say that from my research, there will never be agreement on this issue. We can all agree, though, that this whole-grain, low-fat sandwich is a different kind of hero.
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Panino alla Primanti
Just down Smallman Street from our Lidia's restaurant, I have serious sandwich competition in Primanti's, a Pittsburgh institution. I am charmed by their incredibly oversized warm capicola sandwich stuffed with French fries and coleslaw. I am not sure where in the U.S.A. this tradition of stuffing a sandwich with French fries became Italian, but the sandwich was so tall that I could not open my mouth wide enough to get my first bite. Primanti's started as a sandwich pushcart, manned by Joe Primanti, in the Strip in the 1930s, selling sandwiches to truck drivers. One night, a trucker wanted to check if his load of frozen potatoes were good, so Joe Primanti cooked them up. Customers began asking for them, and to expedite the service they were added to the sandwich.
Just down Smallman Street from our Lidia's restaurant, I have serious sandwich competition in Primanti's, a Pittsburgh institution. I am charmed by their incredibly oversized warm capicola sandwich stuffed with French fries and coleslaw. I am not sure where in the U.S.A. this tradition of stuffing a sandwich with French fries became Italian, but the sandwich was so tall that I could not open my mouth wide enough to get my first bite. Primanti's started as a sandwich pushcart, manned by Joe Primanti, in the Strip in the 1930s, selling sandwiches to truck drivers. One night, a trucker wanted to check if his load of frozen potatoes were good, so Joe Primanti cooked them up. Customers began asking for them, and to expedite the service they were added to the sandwich.
Recipes
If you’re a fan of the BLT then get ready for a new sandwich favorite to enter the ranks. This exclusive sandwich comes from one of Atlanta’s mainstays, Fred’s Meat and Bread—the sandwich spot from Chef Todd Ginsberg, Shelley Sweet, and Jennifer and Ben Johnson a.k.a. the folks behind The General Muir. Their “PLT” is made with crisp pastrami, lettuce, and tomato and comes complete with the perfect finish—a generous slather of NEW Heinz® Mayonnaise. You bet we’re totally getting down with PLT.
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Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it’s made using the reverse-sear method for a super-tender, evenly cooked interior and an extra-crispy crust.
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Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.
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The best thing since sliced bread is a bunch of stuff between sliced bread.
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It takes only a few minutes to make this out-of-this-world steak sandwich. Smoked paprika is what adds the “ultimate” to this dish.
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My favorite American sandwich is a BLT, yet it almost didn't make it into this book; the world doesn't need another recipe for it. But after eating at 'ino, a tiny sandwich shop in Greenwich Village in New York, I decided their version—a PLT—was a different story. P is for pancetta, sold at Italian delis and upscale markets. Cut from a large salami-like roll, it is the Italian version of bacon, unsmoked and cured with salt and spices. This is strictly a seasonal sandwich; I forbid you to make it at any time except when tomatoes are at their prime—ripe, juicy, and sweet.
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Peanut allergies shouldn't leave fans of the famed PB&J sandwich hopeless. Here are six just-as-delicious alternatives.
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Lucy's Whey
The grilled cheese sandwich at Lucy's Whey has garnered an extensive group of followers. These devotees appreciate the careful attention that goes into each bite. With so few ingredients, each one should be extraordinary. If you follow this advice at home, you will see how a humble cheese sandwich can turn heads. You can make as many sandwiches at once as you have room for on a panini press (or in a ridged grill pan weighted on top with a skillet).
Articles
(94)
techniques
From bread to stuffing to condiments, everything you need to know to make the best sandwiches you'll ever eat
Bon Appétit
Restaurants
Marrow only makes 10 sandwiches a day, so if you’re in Detroit, snag one.
Alex Beggs
Cooking
A few of our favorite home cooks, authors, and chefs share their go-to sandwich combos for busy weekdays.
Christina Chaey
techniques
To make a great sandwich, every component needs careful consideration. Here's how to deconstruct and reconstruct your next masterpiece
Bon Appétit
Culture
Our editor in chief, Adam Rapoport, showed excellent form with his monster egg sandwich this weekend
Danielle Walsh
Culture
The 'Ballers' actor reminisces about his favorite sandwich for our new series, Hometown Hero.
Alyse Whitney
Videos
(98)
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Chef Joe Nicolosi of Tommy DiNic’s in Philadelphia shares how to make their roast pork sandwich. While the Philly Cheesesteak may be the sandwich you think of first, some may argue that the roast pork sandwich is the real star of Philadelphia. With 3-day roast pork, broccoli rabe, and sharp provolone on an Italian roll, Philly’s best sandwich is not what you think.
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Meet Caroline Fidenza, owner of Saltie in Brooklyn, New York.
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Meet Noah Bernamoff, owner of Mile End Sandwich in New York City.
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Bon Appétit spends a day on the line with chef Salvatore La Rosa at Salvo’s in NYC. What started as Sal making sandwiches in his home kitchen, delivering them himself, has now evolved into a brick-and-mortar shop making 100+ sandwiches a day. From eggplant parm and fried mortadella to slow-cooked Neapolitan ragù, see how a one-man operation became a neighborhood favorite.
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Join Carla Lalli Music, Alex Delany, Sohla El-Waylly, Amiel Stanek, Priya Krishna, Molly Baz, Chris Morocco, Rick Martinez, Brad Leone and Claire Saffitz for another episode of Test Kitchen Talks. In this episode, our beloved pro chefs make their favorite sandwiches.
Read more: Our Best Sandwich Recipes
Read more: Our Best Sandwich Recipes
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Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Amiel Stanek, Alex Delany, Rick Martinez, Christina Chaey and Molly Baz as they make their best pantry sandwiches. Tuna melts, shrimp salad sandwiches and Brad's untitled cold meatloaf masterpiece, oh my!
Read more: Our Best Sandwich Recipes
Read more: Our Best Sandwich Recipes