Sandwiches
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Chef Way Austin's The Mighty Cone food trailer has become famous for its Hot-and-Crunchy Cones: fried chicken coa...
Deborah Madison became a hero to vegetarians in the late 1980s, when she published the Greens Cookbook. She became a ...
Sandwiches are a classic choice for a tailgate, but Ken Oringer likes to go beyond plain ham-and-cheese. For these c...
Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy...
The spinach filling in these fatayer, inspired by a recipe from Palestinian-born baker Maha Ziadeh, isn't flavored wi...
Chef Way Seamus Mullen's gooey Spanish version of a grilled cheese contains Mahón, Manchego and Idiazáb...
Approaching tuna-melt perfection, Tommy Habetz's sandwiches have the ideal tuna-to-cheese ratio. His smart idea: usin...
At The Sentinel, Dennis Leary's riff on a Reuben uses locally made corned beef and fresh focaccia, but the sandwiches...
These open-faced sandwiches with crisp asparagus, prosciutto and three layers of melted cheese are gooey and crunchy.
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