Rowdy Rooster Fried Chicken Sandwiches
These delightfully crispy, unforgettably delicious fried chicken sandwiches come from 2022 F&W Gamechanger Chintan Pandya — the chef behind popular New York City Indian restaurants Dhamaka, Adda, Semma, and Rowdy Rooster. Rowdy Rooster, where you'll find these spicy sandwiches, celebrates different styles of fried chicken across the Indian subcontinent, as well as other street food like pakora and vada pao. For the sandwiches, boneless, skinless chicken thigh pieces go through two stages of marination and are fried twice to deep brown perfection, locking in flavor and moisture with a crunchy exterior. After a quick dip in spiced melted butter, they're ready for the sandwiches. Pandya opted for a bright Mint Chutney, Amchur Onions, and Scallion Yogurt to round them out — and when you take a bite, you'll see how everything melds together perfectly. The chaat masala helps balance the heat from the Kashmiri chili powder in the butter. If you find yourself with leftovers, try reheating the chicken in an air fryer instead of a microwave so you can preserve that crispy coating.
Hawaij-Spiced Fried Chicken Sandwiches
In these decadent fried chicken sandwiches from Hakim Sulaimani, proprietor of Yafa Cafe in Brooklyn, boneless, skinless chicken breasts are infused with golden color and warming flavors from a buttermilk brine seasoned with hawaij, a Yemeni spice mixture usually consisting of cardamom, turmeric, black pepper, cloves, and coriander. Nutmeg in the crunchy panko coating for the fried chicken further spices up the sandwich, as does the slightly smoky adobo chile and plum sauce. Fresh coleslaw and pickles add a crisp bite and a subtle vinegary punch.
Fried Chicken Sandwiches with Anchovy-Garlic Dressing
2019 F&W Best New Chef Caroline Glover's crispy fried chicken sandwich starts with her Ultimate Buttermilk-Marinated Fried Chicken Breasts, which get drizzled with a creamy homemade anchovy-garlic dressing, fresh radicchio, Castelvetrano olives, and spicy Calabrian chiles. The dressing gets an additional umami boost from Parmesan cheese and a balancing touch of acidity from white wine vinegar. It all adds up to make one incredibly flavor-packed, satisfying sandwich.
Muffuletta
This classic Muffaletta sandwich gets its flavor from layers of cheese, Italian meats, and tangy olive relish stuffed into perfectly crusty ciabatta. The ideal make-ahead meal, this sandwich should rest at least an hour to let the flavors meld, but it is delicious the next day, too. Slideshow: More Sandwich Recipes
Fried Chicken Sandwiches with Hot Sauce Aioli
This is one damn-good sandwich from Larry McGuire and Tom Moorman. The chicken is tender and crisp, and it's topped with a crunchy, tangy slaw and spicy aioli. It's messy and delicious and completely irresistible.
WLTs (Wurst, Lettuce and Tomato Sandwiches)
Food & Wine’s Justin Chapple loves a BLT, but here he opts to mix it up, using juicy bratwurst in place of bacon. Slideshow: More Sandwich Recipes
