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Sandwich of the Week Map

Sandwich of the Week Map

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The sandwich: two or more slices of bread, or a split roll having a filling in between. When it comes to a self-contained meal, was anything more perfect ever invented? Struggle as you might, it's likely that nothing will immediately come to mind.

While you mull that over, consider the map below. Ponto Chic's Bauru, White House Sub Shop's White House Special, Beach Street Sandwiches' Smoked Ham and Cheese, and more. Hot dogs, burgers, melts, and lobster rolls, you name it, the map notes locations of some great sandwiches, the ones that have been highlighted in The Daily Meal's weekly feature: Sandwich of the Week. If you haven't checked these sandwiches off your list yet, you should get cracking.

Know a sandwich that should be featured? Email us or comment below! Better yet, become a contributor and write up your favorite today!

View The Daily Meal: Sandwich of the Week in a larger map

Previously Featured Sandwiches

Parish Café and Bar’s ‘Regal Regis’ (8/26/13)

Proof on Main's Fried Bologna (8/19/13)

Grand Isle's Shrimp Caminada Po-Boy (8/12/13)

Holy Schnitzel’s Franky Schnitzel (8/5/13)

Tender Greens' Herb Brushed Albacore Sandwich (7/29/13)

Mendocino Farms’ Kurobuta Pork Belly Bánh Mì (7/22/13)

The Oaks Gourmet’s Ultimate BLT (7/15/13)

Blues City Deli’s Valenza Special Muffuletta (6/25/13)

Olive & Thyme's Braised Short Rib (6/10/13)

Manzanilla’s Lunchtime Trifecta (5/24/2013)

The Noble Pig's Smoked Beef Tongue Sandwich (5/20/13)

The County General's Fried Chicken Thigh Sandwich (5/3/13)

Cone Pane's Italian Salami Sandwich (4/23/13)

John's Roasted Pork Sandwich (4/12/13)

Al's French Frys' Double Cheese (4/7/13)

Spreads' Hot Smoked Salmon, Bacon, and Pickled Tomato Jalapeño Salsa (3/31/13)

Harding's Giving Thanks (3/22/13)

Ike's Place's Super Mario (3/16/13)

Big Bad Breakfast's Southern Belly Sandwich (3/8/13)

25 Degrees' Number One Burger (3/1/13)

Bark Hot Dogs' Crispy Pork Sandwich (2/25/13)

Meat Cheese Bread's The Maple (2/17/13)

Hannah's Bretzel's Wild Alaskan Smoked Salmon Sandwich (2/9/13)

El Mago de las Fritas' Frita Caballo (2/3/13)

The Golden West's Short Rib (1/27/13)

Carousel Bakery's Peameal Bacon Sandwich in Toronto (1/21/13)

Chaps' The Raven (1/13/13)

Bar Gernika Basque Pub's Lamb Grinder (1/6/13)

Pork Slope's Brisket Sandwich (12/30/12)

Phil's BBQ's El Toro Tri-Tip (12/23/12)

A&A Coffee Shop's Bacon Cheese Burger (12/16/12)

Beef Frankfurter at Metzgerei Schreiber, Frankfurt (12/9/12)

Crave Real Burger's Luther (12/2/12)

Big-Ass Sandwiches' Pork Hammer (11/26/12)

Schwartz's Smoked Meat Sandwich (11/19/12)

Meander's Kitchen's Full Monte (11/11/12)

Grant's Stack at Home Grown (11/4/12)

The Gorbals' GLT (10/28/12)

Borinquen's Jibarito (10/21/12)

Black n' Bleu Tuna at Mr. Fish in Myrtle Beach, SC (10/14/12)

Zabar's Bagel and Lox (10/7/12)

Friedman's Lunch's B.E.L.T. (9/17/12)

The Chicken Shack's Chicken Sandwich (9/17/12)

Mel's Widowmaker Burger (9/14/12)

Spitzer's Fried White Catfish Sandwich (9/7/12)

Ray's Pizzeria's Cheesesteak (9/2/12)

Porchetta at SD26 (8/22/12)

The King Rib at Pride and Joy (8/18/12)

Crescentina with Whipped Lardo at Hostaria il Castelletto in Peschiera Borromeo (8/12/12)

Rocket Pig's Rocket Pig Sandwich (8/5/12)

Pulled Pork Sandwich at Bunk Sandwiches in Portland (7/27/12)

New Catch Herring at Russ & Daughters in New York City (7/23/12)

Sardine Sandwich at sandwHich (7/13/12)

Buffalo Chicken Salad Sandwich at Donna Bell's in New York City (7/4/12)

HD1's Eastbound & Down Hot Dog (6/29/12)

The Body Builder at Market Bar Chicago (6/18/12)

Panini Pete's Fresh Mozzarella and Tomato Panini (6/11/12)

Hot Lobster Roll at Abbott's in Noank, Connecticut (5/31/12)

Nerbone's Bollito Bagnato (5/25/12)

Made Fresh Daily's Deviled Egg Salad Sandwich (5/20/12)

Savarino's Cucina's Stevie B (5/13/12)

Houston's Famous French Dip Au Jus (5/6/12)

Central Grocery's Muffuletta (4/27/12)

Northstar Café's Northstar Burger (4/22/12)

Amato's Original Real Italian (4/16/12)

Turkey Crunch in the San Fernando Valley (4/8/12)

Fast Gourmet's Chivito (4/1/12)

Al's Deli's Smoked Turkey Sandwich (3/26/12)

Grilled Chipotle Pastrami at Sam La Grassa's in Boston (3/16/12)

Carne Asada Gordita at La Superior in Durham, N.C. (3/11/12)

Shelsky Smoked Fish's Brooklyn Native (3/4/12)

The Rolling Ficelle's Davis Sandwich (2/5/12)

2 Sparrows' Belly Sandwich (1/27/12)

Exploring New Mexico's Green Chile Cheeseburger Trail (1/23/12)

Paesano's Lasagna Bolognese Sandwich (1/13/12)

Ma Poule's Duck Sandwich at Torvehallerne (1/2/12)

QT Vietnamese Sandwich's Lemongrass Beef Bánh Mì (12/26/11)

QT Sandwiches (12/22/11)

Cecinas Soler's Loco Lomo Sandwich (12/12/11)

Campiello's Wood-Roasted Turkey Sandwich (11/21/11)

Pork Loin Baguette (11/20/11)

BiNA Osteria's Porchetta Sandwich (11/14/11)

Earl's Beer and Cheese's N.Y. State Cheddar Sandwich (10/31/11)

Garden Catering's Buffalo Chicken Wrap (10/24/11)

Reblochon and Jambon Cru at La Fermette (10/17/11)

Tortas Frontera's Cochinita Pibil Torta (10/10/11)

Flour Bakery's Breakfast Sandwich (10/3/11)

The Take 5 Reuben (9/26/11)

Flour Bakery's Grilled Tofu Sandwich (9/19/11)

Eastern Market's Soft Shell Crab Sandwich (9/11/11)

Cutty's Pork and Fennel Sandwich (9/5/11)

Oinkster Pastrami Sandwich (8/29/11)

Burgers, Shakes & Fries (8/22/11)

A Week of Eating Eataly's Sandwiches (8/15/11)

Food & Wine's Best Burgers in the US (8/8/11)

Hot Dog Nation (8/1/11)

Love Shack's Dirty Love Burger (7/25/11)

Maine's 10 Best Lobster Rolls (7/18/11)

X-Tudo Burger (7/11/11)

Old Doc's Ham Sandwich and Frosty Pepper (7/4/11)

Hocca Bar's Belíssima Sandwich (6/27/11)

Pork Loin Baguette with Apricot Aioli at Baguette Box (6/20/11)

Fried Green Tomato Sandwich at Merchants (6/13/11)

NOLA Between Two Pieces of Bread (6/06/11)

Enriqueta's Cubano (5/30/11)

Dwarf House Chick-fil-A (5/23/11)

Dixson Bar-B-Que's Pig Burger (5/16/11)

New Mexico's Green Chile Cheeseburger Trail (5/09/11)

Shake Shack vs. In-N-Out (5/02/11)

Pa amb Tomàquet amb Anxoves (4/25/11)

Pane Bianco's Tuna Sandwich (4/18/11)

New York's 10 Best Burgers to Eat Outdoors (4/11/11)

New York's Best Bauru (3/28/11)

America's Top 20 New Sandwiches (3/21/11)

La Carreta's Medianoche (3/14/11)

Boston Sandwich Search (3/7/11)

Bowery Beef (2/28/11)

La Breah Bakery's Marinated Artichoke and Ricotta (2/21/11)

West Palm Beach's Grease Beast (2/14/11)

Chicken Shawarma at Houston's Phoenicia Deli (2/07/11)

Olive-Oil Roll with Cured Pork Shoulder at Mas Gourmets, Madrid (1/26/11)

Escoveitched Snapper Sandwich at Round Hill, Jamaica (1/23/11)

Gott's Western Bacon Blue Ring Burger (1/18/11)

Defonte's Hot Roast Beef (1/09/11)

The Noble Pig's Smoked Duck Pastrami (1/03/11)

Richard's Bake & Shark (12/26/10)

Ispwich Clam 'Burger' (12/13/10)

Cuz's Blue Marlin Cutter (12/6/2010)

White House Special (11/29/10)

Beach Street Sandwiches' Smoked Ham and Cheese (11/21/10)

Ponto Chic's Bauru (11/15/10)

Num Pang's Ginger Barbecue Brisket (10/29/10)

Grill 'Em All's Behemoth Burger (10/24/10)

LAX International Dog (10/24/10)

Red's Lobster Roll (10/13/10)

Egg Salad Sandwich

If you&rsquove got a limited number of ingredients in your fridge and you need a healthy lunch idea ASAP, our best egg salad sandwich recipe is here to banish those midday hunger pangs. Loaded with a creamy combo of Greek yogurt and hard boiled eggs, this egg salad recipe stands out with fresh lemon, onion, capers, and dill. Piled on top of pumpernickel bread, it&rsquos a fast and filling pantry recipe you&rsquoll be making on repeat.

How do you make egg salad from scratch?

The key to making great egg salad is to make the dressing first, then fold in the eggs (rather than add dressing ingredients on top of the eggs). This ensures that your dressing is properly mixed and the eggs don&rsquot get too smashed as you stir. Here&rsquos how it&rsquos done:

&bull Whisk together the yogurt, lemon zest and juice, plus salt and pepper.

&bull Add hard-boiled eggs and gently mix. Don&rsquot overwork it here, chunkier bits of egg add great texture.

&bull Fold in the onion, capers, and dill.

&bull Pile egg salad onto toast and sprinkle with additional dill and cracked pepper. Enjoy!

How long do I boil eggs for egg salad?

To cook eggs for egg salad, gently lower them into boiling water and cook for 10 minutes. Transfer them to ice water to stop cooking. Peel and chop them if you&rsquore using them right away, or refrigerate them in their shells for up to a week.

What are some substitutes for egg salad ingredients?

&bull Mayonnaise: The Greek yogurt in this recipe keeps it on the lighter side, but you can absolutely use mayo instead. The result will be a little bit richer, but equally as delicious!

&bull Red or white wine vinegar: We love the flavor of fresh citrus in this recipe, but you can use red or white wine vinegar instead. Start with 2 teaspoons of vinegar and work up from there if you&rsquod like it a little punchier.

&bull Diced pickle, cornichons, or green olives: If you don&rsquot love capers, you can leave them out of this recipe and swap them for another briny ingredient like pickles or olives. Pickles will bring a bit more acidity so you might want to reduce the amount of lemon, and olives will add a little more salt.

&bull Fresh herbs: This recipe calls for dill, but you can substitute (or add!) any other tender herbs like basil, tarragon, parsley, or chives. Dried herbs won&rsquot work here.

How long does egg salad last?

Kept in a food storage container in the refrigerator, egg salad can last three to four days (according to the USDA). As always, if it looks or smells bad, toss it!

Your 1-Week Mediterranean Diet Meal Plan

Here's exactly how to start this plant-based, heart-healthy plan.

A panel of nutrition and weight-loss experts at U.S. News & World Report have named the Mediterranean diet the best overall diet for four years running, most recently crowning it the very best diet of 2021. While other top diets are often quite specific &mdash the DASH Diet, for example, focuses on cardiovascular health and blood pressure &mdash the Mediterranean diet can seem less structured. That's because it's more of a way of eating than it is a strict weight loss program. Stefani Sassos, MS, RD, CDN, a registered dietitian in the Good Housekeeping Institute, says she thinks of the Mediterranean diet as more of a lifestyle inspired by cultures in Greece, Spain, Italy, France, among others: "It's an approach to cooking that emphasizes vegetables, naturally leading to a ton of antioxidants, vitamins, and minerals in your diet," she explains.

Unlike other fad diets, the Mediterranean diet doesn't require you to completely cut out any of your favorites (yes, red wine included!). The diet is rich in produce, whole grains, and lean protein, supplying tons of antioxidants and heart-healthy unsaturated fats (think: olive oil rather than butter). You'll find that those following the Mediterranean diet enjoy plenty of fatty fish (especially salmon, which is considered a staple) alongside whole grain sides like farro, plenty of rich, crisp vegetables, and a dash of supercharged legumes, nuts, and seeds.

The Mediterranean lifestyle quickly rose to fame among doctors back in 2013 after a team at the University of Barcelona studied more than 7,000 participants that drastically improved their heart health after adopting the diet. The scientific evidence of the diet's effectiveness has piled up since then a study published in the BMJ journal Gut found that elderly individuals may vastly improve brain function and their own longevity by adopting the Mediterranean diet. Evidence suggests that this dietary routine can fight inflammation as we age, stopping the production of chemicals in the body that are known to contribute to cognitive decline. Plus, the diet may also prevent chronic diseases such as diabetes.

If you're already sold on giving the Mediterranean diet a try but don't know where to start, this collection of heart-healthy recipes is for you. Here's how to start the Mediterranean diet, with R.D.-approved ideas for breakfast, lunch, and dinner.

What makes the Mediterranean diet so great is that it&rsquos a lifestyle, not a traditional weight-loss plan. This meal plan won't have you counting calories or measuring portions (snooze), nor should any Mediterranean diet you attempt. You&rsquoll fill up on tons of veggies, fruit, 100% whole grains, and beans choose lean protein like seafood and eggs and enjoy sweets and alcohol as indulgences. The benefit of eating this way is that it emphasizes real, whole foods and limits ultra-processed ones, which tend to be higher in sodium, saturated fat, and added sugar. Since the Mediterranean eating style prioritizes the fun and enjoyment of your whole dining experience, flavorful ingredients are at the forefront &mdash so you&rsquoll never feel deprived. While this diet is renowned by nearly all leading experts, it's always best to talk about the pros and cons of a longterm diet with your doc &mdash be sure to bring this up at your next check in if you decide to stick with it.

Start the day with this flavorful and vibrant Shakshuka recipe, known as a staple breakfast dish throughout the Middle East. Serve with two slices of sprouted grain bread.

Freezing Sandwiches

It's often reported the word "sandwich" originated with John Montagu, 4th Earl of Sandwich. The Earl supposedly ate bits of meat between pieces of bread so he could continue to play cards while eating and not get his hands greasy from the meat. Sandwiches continue to be a popular food today because of their versatility and convenience. Freezing sandwiches offers several additional benefits:

  • Save money by making your own "fast food" sandwiches for a sack lunch or meal at home.
  • Save time by making several sandwiches at once.
  • Utilize "leftovers" or cook extra at a meal for use in tasty and different ways at future meals.
  • Control the type of bread (such as choosing a whole grain bread), type of filling and spread (amount, salt, fat and so forth) by being in charge of the ingredients.
  • Enjoy a wholesome, homemade sandwich as part of an inexpensive, quick meal!

Sandwich ingredients that DO and DO NOT freeze well

Some common sandwich fillings that DO freeze well include:

  • Peanut butter and other nut butters
  • Canned tuna and salmon
  • Cooked roast beef, chicken and turkey (especially tasty when the meat is finely chopped and mixed with a "salad dressing," such as Miracle Whip, to add flavor and moistness.)
  • Natural or processed hard and semi-hard cheeses, such as Swiss, Cheddar. NOTE: As frozen cheese may crumble more after thawing, you may be more satisfied with the result if you grate it before freezing it in sandwiches.

Some common sandwich fillings that DO NOT freeze well include:

  • Hard-cooked egg whites (freezing toughens them).
  • Jelly or jam (soaks into bread and makes it soggy).
  • Tomatoes, lettuce, pickles, onions, etc. become limp when thawed they can be added to thawed sandwiches just before eating them.

IMPORTANT: "Salad dressings," such as Miracle Whip, work better as a binder in sandwiches than mayonnaise. Mayonnaise tends to separate on thawing. In comparison to mayonnaise, a Miracle Whip-type salad dressing tends to have a sweeter, tangier flavor. So, experiment to see how you like the result before making a freezer full of sandwiches.

Basic steps in assembling, freezing and thawing sandwiches

The same basic steps may be followed for assembling most frozen sandwiches:

  1. For sandwiches where the filling might soak into the bread, spread a thin layer of soft butter or margarine to the edges of the sides of bread that will be the "insides" of the sandwich. DO NOT use melted margarine or butter. NOTE: Bread that is at least a day-old may be slightly firmer and easier to spread.
  2. Make your sandwiches "assembly line" fashion, completing one step for all sandwiches before moving on to the next step.
  3. A quick way to freeze sandwiches is to:
    1. Place them in zip-top/self-sealing type plastic sandwich bags, labeling the bag with the date and type of sandwich. Squish out as much air as possible before sealing them.
    2. Lay them in a single layer in the freezer on a cookie sheet or other flat surface and freeze them for about an hour until they hold their shape. Then place the sandwich bags in a larger freezer-quality bag, such as a gallon freezer bag. Squish out extra air before sealing. The thin sandwich bags aren't satisfactory for maintaining food quality during longer-term freezer storage.

    For further information on freezing prepared foods

    An excellent resource for additional ideas for freezing make-ahead foods is "Freezing Prepared Foods" by the University of Georgia Cooperative Extension Service.

    Tips on freezing foods for the first time

    The first time you try freezing a recipe, make just a small portion. Then check in about a month to see how you like it. Following are some sandwich recipes to get you started!

    Frozen Sandwich Recipes

    Frozen Beef, Chicken or Turkey Sandwich

    Beef, chicken or turkey sandwichThe same basic recipe may be used for all these frozen meat sandwiches. Make extra roast beef, chicken or turkey or use leftovers of these foods for frozen sandwiches. Use the leftovers within a day or two of preparing the original food. Then add your own toppings, such as lettuce, condiments, etc. just before eating the sandwiches. Variation: Add some grated cheese to your meat/poultry mixture.

    Ingredients for EACH sandwich:
    (may vary with bread size and personal preference):

    • 1/4 to 1/3 cup finely chopped cooked roast beef, chicken or turkey
    • 2 to 3 teaspoons of a "salad dressing," such as Miracle Whip
    • Soft butter or margarine (do not use melted form), about 2 teaspoons
    • 2 slices bread
    1. Mix beef, chicken or turkey with Miracle Whip-type salad dressing.
    2. Spread a thin layer of soft butter or margarine to the edges of the sides of bread that will be the "insides" of the sandwich. Top one of each pair of bread slices with meat mixture spread almost to the edges.
    3. Follow directions in previous section: "Basic steps in assembling, freezing and thawing sandwiches."
    Frozen Cheese Sandwich (for grilling)

    This is a great recipe for using up odds and ends of different cheeses!

    Ingredients for EACH sandwich:
    (may vary with bread size and personal preference)

    • 2 slices bread
    • 1/4 to 1/3 cup grated cheese (use natural or processed hard and semi-hard cheeses, such as Swiss, Cheddar, etc.)
    • For grilling later: soft butter/margarine (do not use melted form), about 2 teaspoons
    1. Top one of each pair of sandwich bread slices with grated cheese spread almost to the edges.
    2. Follow directions in previous section: "Basic steps in assembling, freezing and thawing sandwiches."
    3. These sandwiches may be grilled directly from the frozen state. Simply spread the OUTSIDES of the sandwiches with a thin coating of butter or margarine. Then grill in a double-sided grill (such as a George Foreman-type grill) until the cheese is melted and the outside of the sandwich is golden brown — about 4 to 5 minutes (check directions for your grill). Or, cook in a skillet on medium heat for 3 minutes per side or until cheese is melted and bread is golden brown.
    Frozen Peanut Butter and Jelly (or Honey) Sandwiches

    Jelly and honey typically appear in a list of foods that don't freeze well in sandwiches. The reason: They soak into the bread and make it soggy. The trick to making this sandwich successful is spreading peanut butter on BOTH insides of the bread slices then, spread jelly or honey in the middle so the peanut butter keeps it from soaking into the bread.

    Ingredients for EACH sandwich:
    (may vary with bread size and personal preference)

    1. Spread the inward-facing side of each slice bread slice with peanut butter.
    2. Spread jelly or honey on top of peanut butter on one of the bread slices. Cover with the other slice so the jelly/honey is between the peanut butter and won't soak into the bread.
    3. Follow directions in previous section: "Basic steps in assembling, freezing and thawing sandwiches."
    Tuna or Salmon Salad Sandwiches

    Use this basic recipe for your frozen tuna or salmon salad sandwiches. Then, just before serving the thawed sandwiches, pop in such additions as: tomato slices pickle relish lettuce a slice of cheese thin slice of your favorite onion chopped red, green or yellow peppers or a few pepper rings fresh basil leaves. NOTE: Check for water-packed versions of tuna or salmon prepared without added salt if you are limiting fat and/or sodium in your foods.

    Ingredients for EACH sandwich:
    (may vary with bread size and personal preference)

    Make Ahead & Freeze: Breakfast Sandwiches

    To make the thin egg crepes, heat a small skillet over medium heat. In the meantime, whisk together the eggs, water, and a pinch of salt and pepper, until frothy and combined.

    When the skillet is hot, grease the bottom with a thin coating of butter, then add just enough egg to cover the bottom of the pan. Cook for about one minute until the egg is mostly cooked through, then flip, and cook for another 15 seconds. Remove the egg crepe to a plate, and repeat the process with the remaining egg.

    To assemble the sandwiches, slice the bread in half, and place a piece of ham (or bacon), cheddar cheese, and one egg crepe on each one. Place the assembled sandwiches into a zippered plastic bag, and store in the freezer for up to 6 weeks.

    To reheat the sandwich, line a microwave-safe plate with a paper towel, and microwave each sandwich for 1 minute, until the cheese is melted and the sandwich is hot. Enjoy!

    I happen to be one of those strange morning people who wakes up ready to work and gets going practically the second I jump out of bed. Well, on the weekdays, at least. On the weekends I&rsquoll make a fresh, hot breakfast, like pancakes or waffles, and move at a more leisurely pace. But on weekday mornings, I usually want to eat something quick so I can apply all my morning energy to the tasks ahead.

    These make-ahead breakfast sandwiches are one of my go-to morning bites. What&rsquos nice about them is you can simply keep them in the freezer and pop them in the microwave whenever you need one. You can also vary the ingredients you use to keep things interesting. (Although I&rsquom pretty sure I will always find ham or bacon + egg + cheese + an English muffin or croissant rather interesting. Yummy!)

    Here&rsquos a view of the ingredients I normally use for these sandwiches. For the bread, sometimes I use mini croissants, sometimes English muffins. And for the meat, I use bacon or black forest ham. You could do breakfast sausage patties or something else that strikes your fancy. There are certainly options!

    To get started, we&rsquore going to make the egg crepes. I prefer thin folds and layers of egg in my sandwiches as opposed to the &ldquoegg puck&rdquo that many fast food places make, and it&rsquos really not as fussy as it might seem.

    Combine eggs with salt, pepper, and a splash of water.

    Whisk well until it&rsquos combined and frothy on top.

    Coat the bottom of a small skillet with butter, then add a very thin layer of the egg mixture to the pan.

    Let the egg cook for about a minute, then flip and let the egg crepe finish cooking through, which shouldn&rsquot take more than 10&ndash15 seconds.

    Once the egg crepes are all made, it&rsquos time to assemble the sandwiches.

    Layer on a slice of cheddar cheese and one egg crepe on the bottom half of an English muffin.

    1. Preheat the broiler.
    2. Broil the baguette, cut sides up, 6" from heat, for about 2 minutes, until the inside is lightly toasted.
    3. Rub each half with a half clove of garlic the crusty bread will release the garlic's essential oils, giving you instant garlic bread.
    4. Layer the bottom half of the baguette, alternating with slices of tomato, mozzarella, and basil leaves.
    5. Season evenly with salt and lots of fresh black pepper.
    6. Finish with a drizzle of olive oil and vinegar, then top with the other baguette half.
    7. Cut the whole package into four pieces.

    Eat This Tip

    Wanna add a little extra flair to your favorite sandwich? Your caprese will taste like a whole new meal when you add just a dab of your favorite spread or sauce. Here are a few healthy ideas to choose from:

    Grilled cheese and chutney sandwich recipe

    Melted cheese, fiery chilli, and mint and coriander chutney make for a great toasted sandwich. This guaranteed crowd-pleaser is your new favourite grilled cheese recipe.

    Recipe is from Gunpowder: Explosive Flavours from Modern India by Harneet Baweja, Devina Seth and Nirmal Save (Kyle Books, £25).


    • 1 pinch ground ginger or ¼ teaspoon grated fresh ginger
    • 1 pinch sea salt, to taste
    • 30 g mint, finely chopped
    • 15 g coriander, finely chopped
    • 50 g grated fresh coconut
    • 1 green chilli, finely chopped
    • 2 tsp cumin seeds, toasted
    • 50 ml freshly squeezed lime juice
    • 1 pinch ground ginger or ¼ teaspoon grated fresh ginger
    • 1 pinch sea salt, to taste
    • 1.1 oz mint, finely chopped
    • 0.5 oz coriander, finely chopped
    • 1.8 oz grated fresh coconut
    • 1 green chilli, finely chopped
    • 2 tsp cumin seeds, toasted
    • 1.8 fl oz freshly squeezed lime juice
    • 1 pinch ground ginger or ¼ teaspoon grated fresh ginger
    • 1 pinch sea salt, to taste
    • 1.1 oz mint, finely chopped
    • 0.5 oz coriander, finely chopped
    • 1.8 oz grated fresh coconut
    • 1 green chilli, finely chopped
    • 2 tsp cumin seeds, toasted
    • 0.2 cup freshly squeezed lime juice
    • 5 tbsp butter
    • 0.2 green pepper, finely chopped
    • 0.2 red pepper, finely chopped
    • 0.2 red onion, finely chopped
    • 100 g mild cheddar cheese, grated
    • 200 g mozzarella cheese, torn
    • 1 pinch chilli powder
    • 8 thick slices of bread
    • 5 tbsp butter
    • 0.2 green pepper, finely chopped
    • 0.2 red pepper, finely chopped
    • 0.2 red onion, finely chopped
    • 3.5 oz mild cheddar cheese, grated
    • 7.1 oz mozzarella cheese, torn
    • 1 pinch chilli powder
    • 8 thick slices of bread
    • 5 tbsp butter
    • 0.2 green pepper, finely chopped
    • 0.2 red pepper, finely chopped
    • 0.2 red onion, finely chopped
    • 3.5 oz mild cheddar cheese, grated
    • 7.1 oz mozzarella cheese, torn
    • 1 pinch chilli powder
    • 8 thick slices of bread


    • Cuisine: Indian
    • Recipe Type: Sandwich
    • Difficulty: Easy
    • Preparation Time: 5 mins
    • Cooking Time: 15 mins
    • Serves: 4


    1. In a bowl, mix together all the ingredients for the mint and coriander chutney and then set aside.
    2. Heat 1 tablespoon of the butter in a non-stick sauté pan, add the peppers and onion and sauté for 5 minutes or until tender. Remove from the heat and transfer to a bowl.
    3. Add the cheeses, chilli powder and half of the chutney. Mix well.
    4. Use the remaining butter to lightly butter one side of each of the bread slices and pile the cheese mix on four of the slices. Cover with the remaining bread to make four sandwiches.
    5. Heat a sandwich toaster or set a large frying pan over a high heat. Add a generous slick of butter to the sandwich toaster or the frying pan and toast the sandwiches until golden on each side, adding more butter, if necessary.
    6. Serve hot with the remaining mint and coriander chutney on the side.

    This recipe is from Gunpowder: Explosive Flavours from Modern India by Harneet Baweja, Devina Seth and Nirmal Save. Published by Kyle Books. Photography by Pete Cassidy.

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    What to Cook This Week

    Good morning. My colleague Margaux Laskey introduced me to Mississippi Roast (above). I wrote about the dish for The Times a short while later and, five years on, I still hear from people who make it monthly, sometimes as written and sometimes with gravy packets, sometimes with pork and often with venison. It’s the sort of flavor bomb that makes for a terrific dinner and great sandwiches with the leftovers on a following day. I think of it as a near-perfect Sunday supper, the kind that can simmer away all afternoon in a slow cooker or above a low flame on the stove, while you watch sports or read or prepare things for the freezer ahead of nights when you know you’re not going to want to start dinner from scratch.

    Lately, for me, that’s been these fish cakes with herbs and chiles. After you’ve put them together, you can freeze them on wax paper until they’re solid, then either store them in the freezer in individual sandwich bags or wrapped in wax paper in a larger one. To cook them, sizzle in oil about 8 minutes a side, or roast in a hot oven until they’re cooked through. I serve them with greens dressed in a lemony vinaigrette, alongside a dollop of mayonnaise or tartar sauce.

    (Is that a hard pass on the preparation of meats and creatures of the sea? Give these three-cup vegetables a try. The dish comes together quickly, so you’ll still have plenty of time in the afternoon to cook for the freezer in a different way. Spinach lasagna, maybe?)

    On Monday night, I think mushroom shawarma could be just the ticket, with some superfast hummus on the side for added flavor and bulk.

    A nice Wednesday meal, no fuss, big flavor, from our newest staff reporter, Priya Krishna, and her mom: Indian-ish nachos with Cheddar, black beans and chutney.

    How about maple-baked salmon for Thursday night, along with roasted potatoes?

    And then you can head into the weekend on Friday with a rush of heat and excitement, with Maangchi’s cheese buldak: “One of my all-time favorite recipes,” one subscriber noted below the recipe. “It has everything: sweetness, saltiness, heat, fat, and ginger. Love, love, love it.”

    Thousands and thousands more recipes you might consider cooking this week are waiting for you on New York Times Cooking. Go take a look around and see what piques your fancy. Save the recipes you like. Rate the ones you’ve cooked and, if you like, leave notes on them for yourself or others. Learn to make pancakes! It’s a whole scene we’ve got going over there. (Yes, you need a subscription. Subscriptions support our work. Please consider, if you haven’t already, subscribing today.)

    And we’ll be standing by, as always, to lend a hand if you get into trouble in the kitchen or on your device. Write us: [email protected] I promise someone will get back to you.

    Now, it’s nothing to do with tapioca pearls or frozen corn, but here’s something to think about: The cornerstone of St. Peter’s Basilica was laid in Rome on this day in 1506.

    I love it when Sarah Lyall writes about thrillers for The Times. From her latest column I learned about Flynn Berry’s “Northern Spy,” a novel about Irish sisterhood — and the modern I.R.A. I’m glad for that and hope you will be, too.

    Here’s Mazzy Star, “Fade Into You,” live in 1994.

    Finally, news from Wired: “TikTok Duets Are Reviving the Exquisite Corpse.” That’ll send you down some rabbit holes. I’ll be back on Monday.

    Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful plus, they're less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos.

    Edward Kim, of Mott St in Chicago, grills brisket with no seasoning at all. If using presliced meat, be sure to cook it all the way through. (Okay fine, you have to freeze this one and bring it to room temp, but it's seriously only on the grill for mere minutes).

    19 Delicious Microwave Recipes that Come Together in No Time

    Sometimes it happens: You need to make a meal and you don't have access to a working stove or range. Perhaps you're staying in a weird airbnb, or you're at a hotel&mdashor maybe you're just in the middle of a kitchen remodel and don't have all your appliances working yet. Whatever the reason, it doesn't mean you're stuck with cardboardy frozen dinners or heating up water for ready-made noodle soups. You can still cook fully from-scratch meals! All you need is a microwave and these recipes. From breakfasts to sides, from dinners to desserts, these nutritious and flavorful meals will ensure that you and the family are able to eat&mdashand eat well&mdasheven if you don't have a stove.

    Of course, if you've got other countertop appliances, then there are even more options. We have plenty of ways to use your Instant Pot, and if you have a top-rated air fryer, you can make tasty crispy chicken or pork chops in it, to say nothing of salmon or french fries. But you don't need to have any of those to eat well. From a tasty salmon salad to an easy-peasy risotto, from a giant breakfast sandwich to simple mac-and-cheese in a mug, these recipes are easy, fast, satisfying, and nutritious. Want something to satisfy your sweet tooth? Try the peanut brittle or mint Oreo bark. Want an easy breakfast? Check out the mason-jar omelettes. As long as you have a working microwave, we guarantee you won't go hungry&mdashand you won't need need to live on takeout.

    This cross between a typical hummus and baba ghanoush is a fast and satisfying dip for pita chips, or a sandwich spread. And all you need to do is steam-cook the eggplant in the microwave!

    Heat-beating and hands-off, this convenient corn-and-tomato risotto is simmered in the microwave from start to finish, so there's no endless standing and stirring at a steamy stove.


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