September 6, 2019
It’s Better Between Bread
Article-Tuna-Melt-Sandwich-Recipe

From heroes to subs to sandos, and everything in between.

Peel back the aluminum foil and you’ll find that tuna, leftover spaghetti, and links of sweet longanisa sausage have a unifying force—they’re all just waiting to be given new life between two slices of warm garlic bread, spongy pan de sal, or cloud-like white bread. Toasted, diagonally cut, or lodged inside a hot dog bun, the brown bag mainstay welcomes any and all fillings.

These stories make the case for fruity, cream-dolloped sandos on pillowy milk bread and regional sloppy joes with no stewed ground meat in sight. We’ll teach you how to assemble a banh mi with soft-scrambled eggs for a proper breakfast, and to poach a whole chicken for a ginger-scallion-laced salad filling that will last you through the week. Because the best thing since sliced bread is what you put between it.

Seville's Sacrilegious Sandwich

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Seville's Sacrilegious Sandwich

One of Seville’s most popular tapas, the montadito de pringá, is loaded with boiled Spanish staples from the region’s home-cooked stews. But the swine-packed sandwich sheds light on a dark past.

The Breakfast Banh Mi

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The Breakfast Banh Mi

When two childhood cravings merge, a breakfast banh mi is born, full of scrambled eggs and crispy Chinese sausage.

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