Sandwich Recipes and Tips

Sandwich Recipes and Tips

HLT (Hummus, Lettuce & Tomato)
It's terribly tempting to over-stuff a pita, but Chef Vanessa says to resist. More often than not, you'll just end up tearing the bread, making it hard to manage spillage.

When she's loading up an HLT pocket, she spoons hummus into the bottom, and stacks it with cucumber and tomato slices, baby lettuce, carrot shreds and peppers. However, if she's building it on whole wheat bread, it gets another layer of hummus on top. It's a cinch to make hummus at home, but there are plenty of perfectly delicious pre-made brands available.

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Black Cat Cafe & Bakery

Grilled Cheese
Chef Vanessa Daou of the Black Cat Café makes the single best grilled cheese we've ever tasted. Her secret? She spritzes both sides of the bread with cooking spray and always heats the separate bread slices cheese side up to ensure a crispy outside and an ooey-gooey center.

She's also not afraid to play around with the fixins. The Wild Julia, pictured, is stacked with sharp cheddar, vine-ripened tomatoes, crispy bacon, crunchy pepita seeds, and a dash of hot sauce. Share your favorite add-ons in the comments below.

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Black Cat Cafe & Bakery

Italian Melt
Mozzarella melds with savory pesto and vine-ripened tomatoes for an Italian twist on a classic grilled cheese. Chef Vanessa insists upon thick, sturdy bread like cibatta for a no-tear sandwich, and relies on her trusty panini grill for a beautiful, professionally pressed crust. Reliable models are a steal for under $30. Vanessa leaves the traditional walnuts out of her pesto to accommodate diners with allergies, but notes that store-bought brands are dandy for home use should you not wish to go to all that fuss.

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Black Cat Cafe & Bakery

Tuscan Chicken
Take a tasty tip from Chef Vanessa and toast bread, no matter what sandwich you're serving. Just one minute will make it taste fresher.

The Tuscan is all about stacking ingredients to maximize flavor and minimize sogginess. Slather the bottom slice of sturdy bread with two spoonfuls of pesto, then stack on a warm chicken breast that's been marinated overnight in lemon juice or olive oil, garlic and salt and lightly grilled. On the top slice, layer mozzarella, vine-ripened tomato slices and an artichoke heart and press it all together until the cheese is melted. Before serving, slip lettuce beneath the tomato layer. It's a cool texture treat amidst the melt.

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Black Cat Cafe & Bakery

Hanger Steak
Start with succulent grilled or pan-seared steak, and you're halfway there. Chef Alex Webster of Cooperstown, NY's Alex & Ika Restaurant ditches the traditional horseradish, cheese and mushrooms and opts instead to top his with sauteed shallots and cherry peppers and a savory swipe of homemade pesto on a baguette. His version tweaks the traditional all-basil model and swaps half the leaves for gently peppery, nutty arugula, and picks walnuts over pignoli. The lighter taste allows the sumptuous steak flavor a starring role. Just pick your favorite pesto recipe and make the switch.

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Alex and Ika Restaurant

Ham & Cheese
Don't fear the frying pan or the grill says Chef Alex. Let your bread cook long enough to build up a good, solid crunch, and make sure to select one that'll stand up to the task. Cibatta and baguettes are solid bets.

We won't mince words -- Alex's chopped prosciutto and gouda is the best ham and cheese sandwich in the world. Give Swiss a miss and consider a bolder, sharper cheese like gouda, gruyere or aged cheddar. And while you're at the deli counter, perhaps pass over the boiled ham and give a distinctive cured variety like prosciutto, coppa or capicolla a shot.

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Alex and Ika Restaurant

BLT
Pay attention to the quality of your ingredients, and it'll reward you with a superior sandwich, says Chef Alex. Just taking the time to roast the tomatoes in a pan or the oven, select crisper lettuce leaves, or opt for a thicker cut of bacon (he prefers an apple wood smoked variety) and chewy cibatta can loft a simple lunchtime sandwich into a memorable meal. Pass on the mayo and balance the bacon's saltiness with a sweet, tangy honey mustard vinaigrette.

Make a dressing
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Alex and Ika Restaurant

Thanksgiving
Since 1952, folks have flocked from miles around to savor the sandwiches at Duanesburg, NY's Gibby's Diner. Their Colleen's Favorite, which we've seen on various menus as a Thanksgiving, is a particular standout, thanks to the clever meld of temperatures. Cranberry sauce and fresh turkey slices are both presented cold, but nestled between is a thick, hot layer of wonderfully savory stuffing. Gobble, gobble!

Make a perfect turkey
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Cook up cranberry sauce

Gibby's Diner

Turkey or Chicken Club
We've all seen club sandwiches before, but what makes Gibby's rendition so addictive is that they roast fresh turkeys daily, and aren't stingy with the thickness of the slices. Chances are that most folks don't have the time or wish to do that, but more and more grocery stores are offering whole or partial rotisserie birds hot in their deli section. Swing by their bakery section for a freshly-baked loaf or rolls (Gibby's makes theirs daily), and you've got the makings of a sandwich that's fit for an evening meal.

Make a roasted chicken
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Bake up some fresh bread

Gibby's Diner

Open-Faced Meatloaf
Not every sandwich has to be hand-held; some even require a knife and fork. We appreciate that everyone's got their own take on what makes an ideal meatloaf (please let us know in the comments below), but what's key in Gibby's wonderfully sloppy hot sammy here is that it's so thoroughly drenched in savory turkey gravy. Next time you're making a big bird, freeze some gravy (not to mention stuffing), so when you're craving an open-faced feast, you can just pop a portion in the microwave.

Make meatloaf tonight
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See our favorite mashed potato recipes

Gibby's Diner