Nashville knows best.
Ricotta and a mystery pesto convinced this carnivore hunt down (and simplify) the recipe.
It's called uitsmijter, which also means "bouncer" (like the guy who kicks you out of the bar)
It lives a quiet life in New Jersey.
A streamlined technique for those grinders/hoagies/subs we all love
Because they’re good for more than just dipping.
Have your slab sandwich and eat it, too.
Chorizo-potato and eggplant-parm face off.
We don't know who invented the oozy, cheesy delight, but we know the recipe(s).
A subtle, almost invisible ingredient offers a twist on the classic.
No meat, no smoke, all flavor.
And majorly Instagram-worthy, to boot!
Stuff bright, zippy pickles in your sandwich.
From muffuletta to meatball
A buttery, crisp Monte Cristo sandwich is the ultimate use for your leftovers.
Like a French onion soup in sandwich form, but better (and less fussy!)
Fruity, cheesy, and perfect for fall.
Revisiting a snack from my mother's youth.
From to Nordic baked goods to, erm, cricket flour
Why dirty one pan when you can dirty zero pans?
No meat? No problem.
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Well played. You deserve a cookie.
Name your first collection or try one of these: