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You need this Café Vendôme baguette in your life

Owner Hamid Rouchdi, who previously lived in Morocco and France, missed traditional French pastries and cafe culture. So he decided to fill the void himself.

Georgia Tomato Sandwiches

How can one improve on the understated elegance of a tomato sandwich? Chef Ford Fry of JCT. Kitchen makes a good argument for just a little bit of fuss with this take on the classic recipe.

Cubano Sandwiches

A proper cubano sandwich is pressed flat until the weight of the griddle and the goo of the cheese seal shut the envelope into which the pork and ham have been stuffed. While most cubano recipes rely on roast pork shoulder, this sandwich, inspired by Eric Smith and Hector Ward at The Texas Cuban, is built on a base of roast pork tenderloin.

Toasted Pimento Cheese Points


It’s hard to improve upon the most basic formula for pimento cheese: hand-shredded sharp cheddar cheese, mixed with a jar of drained chopped pimentos and enough high-quality mayo for a spreadable consistency.

Ford Fry’s Brisket Sandwich

Dinners at the suburban home of Ford Fry, chef-owner of JCT Kitchen and No. 246, typically revolve around the Big Green Egg perched on the spacious deck in back. What emerges from the ceramic smoker takes him back to gatherings he attended as a youth at his grandfather’s ranch outside of Houston.

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