Sandwiches

Smoky Tempeh Sandwich with Sundried Tomato Pesto

Smoky Tempeh Sandwich with Sundried Tomato Pesto
Source of Recipe
My New Roots, April 1, 2013
Serves/Makes/Yields
makes 1 sandwich

One thing I love about being in America are the amazing sandwiches you can get just about anywhere. On our California honeymoon I ate my fair share, and although Kauai seems rather far away from the mainland, there are health food stores selling amazing things between two slices of bread all over this island. Hoorah!

Breakfast Burritos

Breakfast Burritos
Source of Recipe
Mark Bitman From the How to Cook Everything Vegetarian® app
Serves/Makes/Yields
4

Just about every fast‐food joint now sells breakfast burritos, but few will be as good as yours. Fill them as you would tacos, with ingredients like chopped fresh tomatoes, cilantro, black olives, or scallions; minced fresh chiles; avocado slices or chunks; or small cubes of Crisp Panfried Potatoes (Home Fries). If you're really addicted to a hot and hearty meal on the run, double or triple the recipe, wrap the burritos well in plastic or foil, and tuck them away in your freezer.

Classic Grilled Cheese Sandwiches

Recipe Photo: Classic Grilled Cheese Sandwiches
Source of Recipe
cookscountry.com
Serves/Makes/Yields
4

You might not think you really need a recipe for a grilled cheese sandwich, but the technique and the ingredients you choose can make all the difference between a good sandwich and a great sandwich. We wanted to make the perfect grilled cheese sandwich. Here’s what we discovered:

Blackened Catfish Po' Boys

Recipe Photo: Blackened Catfish Po' Boys
Source of Recipe
The Boston Globe, July 28, 2010
Serves/Makes/Yields
4

Tossed into a red-hot cast iron skillet, a pristine fillet of catfish is burnished (not burned) with a peppery spice blend that — much like a breaded coating — helps keep the flesh steamy-moist. As the skillet enters the oven for the five-minute finish, that’s the cue for the butter-slathered roll to follow suit, ensuring the only thing not sizzling-hot when the plate emerges tableside is the cold, creamy salve of bracing remoulade (and a smattering of crunchy garnish). One bite and you’ll forget the ’80s ever hijacked Cajun cookery and used its powers for evil.

Pan Bagnat

Recipe Photo: Pan Bagnat
Source of Recipe
The Boston Globe, July 11, 2010, By Adam Ried
Serves/Makes/Yields
Makes 1 large sandwich, serving 2 to 4

Provencal picnic -Celebrate Bastille Day with a menu to enjoy en plein air.

Chickpea Burgers

Recipe Photo: Chickpea Burgers
Source of Recipe
The Boston Globe - April 14, 2010 by Lisa Zwirn
Serves/Makes/Yields
4

Piquillo Pepper and Sardine Tartines

Recipe Photo: Piquillo Pepper and Sardine Tartines
Source of Recipe
Bon Appétit | February 2010 by Jeanne Thiel Kelley
Serves/Makes/Yields
12

Tartines are essentially French open-face sandwiches. In this nibble, crunchy toasts are topped with roasted Spanish piquillo peppers and rich, savory sardines. A few drops of spicy sriracha sauce give this sophisticated starter a bit of heat.

What to Drink:

With the tartines, pour a refreshing Albariño, a white wine from Spain. We like the Carballal 2008 "Sete Cepas" from Rías Baixas ($15). The wine's mineral notes are balanced beautifully by stone-fruit flavors.
 

Pineapple Breakfast Sandwich

Recipe Photo: Pineapple Breakfast Sandwich
Source of Recipe
Whole Foods
Serves/Makes/Yields
2

This open-face sandwich makes for a bright, filling breakfast. For a tropical twist, skip the strawberries and walnuts and top with bananas and shredded coconut instead.