#sandwiches

#sandwiches

A sandwich might sound like a "boring" meal, but these vegetarian sandwiches are anything but uninspired! I've spent years testing different combinations of veggie sandwich fillings in my kitchen, and over the years I've collected my favorite ideas for making meatless lunches and dinners. These vegetarian sandwiches have become my go-to's for quick weeknight dinners and healthy lunches that actually make me look forward to the meal.

But lucky for us, Wagyu is a common occurrence at chef Chintan Pandya's kebab stand in the Market. Here at Kebabwala, marinated hunks of beef hit the grill, cozied next to skewered slices of onions and red peppers. Wonderfully charred, the kebabs are then finished with a fiery and aromatic dusting of red chili, cumin and dried mango powder. For us, we think it is more flavor than fire.

It's outfitted with pickleball courts, a fitness center, a sauna, a kitchen and wine bar - and despite its designation of "social club," it's open to the public. Early morning pickleballers can enjoy daily rotating pastries, breakfast sandwiches, egg bites and chia seed puddings; lunch offerings include cold sesame noodles, an umami kale chop salad, tuna and caper on focaccia and Bad Walter's ice cream for dessert.

Arguably one of the most enticing on-screen moments in the series is when Marcus nails that chocolate layer cake in Season One. But, behind the scenes, Lionel Boyce (the actor who portrays Marcus) didn't bake the cake. It was crafted by Sarah Mispagel-Lustbader, co-owner of local Chicago sandwich shop Loaf Lounge. Mispagel-Lustbader acts as "The Bear's" pastry consultant, and even helped Boyce hone his cake-frosting skills for the close-up piping shots.

Jimmy Seidel earned the nickname "Snarf" in college for his ability to snarf down food. He used this reputation as the compass to fuel his Boulder-based restaurant and his mission to make the world's finest sandwich using only first-class ingredients. Made on fresh bread delivered to stores six ways a week, a carefully curated assortment of meats and cheeses are layered and smashed into the bread, ensuring each bite is packed with flavor.

While researching its deli meats, one thing became abundantly clear - while many customers feel the chain's standards started to slip around the late '90s and early 2000's, things took a turn for the worse after the COVID-19 pandemic. Several reasons for this decline were noted by commenters who claimed to be former employees and managers, including a change in leadership that led to inconsistencies across various Potbelly establishments. Diners also reported the meat had a slimy texture and bland flavor.

It's no surprise that his new corner spot on Forest Avenue is well designed, a charming blend of weathered and new. The tiled floor, tin ceiling, and one textured wall were left over; the rich mahogany bar, its four seats, and a Faema espresso machine are La Rosa's touches. On a recent afternoon, the music - MJ Lenderman, not "Ave Maria" - played at a murmur. Caponata is scooped into a little silver ice-cream bowl, the chunks of eggplant still maintaining a bit of chew.

We all know that the modern American food system relies heavily on ultra-processed ingredients. But if you aren't careful, these processed foods can end up being a pretty significant part of your diet. And while thinking of ultra-processed foods probably has you envisioning items like big bags of Doritos chips and sleeves of Oreo cookies, new research has shown a surprising top source for ultra-processed calories in Americans' diets: sandwiches.

With an eye for industry trends and direct input from fans, Chase Center is introducing six new eateries this basketball season, as well as new premium dishes on rotation in the Chase Club, JP Morgan Club, courtside lounges, club suites, and theater boxes. I was invited to a tasting on Monday, and was impressed by the overall high quality of selections.

The Parkside outpost of Lou's Cafe upholds the mini-chain's reputation for stellar sandwiches. The menu of classic and more creative subs is big enough to fill a couple of massive blackboards, or you can make your own-but if you're faced with decision paralysis, we always endorse the melty, gooey tuna melt on dutch crunch. Whatever you get, make sure it's got a swath of house sauce and zingy jalapeño spread.

When autumn rolls in, seasonal-centric foodies start looking for ways to put their annual jar of farmstand apple butter to good use (and a slice of toast only gets you so far). Luckily, apple butter happens to go well with ham - especially hot ham sandwiches with cheese. This elevated, meaty take on a classic grilled cheese pairs tender pork with robust, sweet-spiced apple butter for a sandwich that's well-balanced, playful, and unexpected.

Publix can be a whirlwind of activity - especially around lunch hour or right after work - as customers swarm the aisles in search of their next reasonably-timed meal. If you're in a rush, avoid the deli counter - because there will be a wait - and you will not be alone. The deli counter is home to the beloved Pub Sub, as well as chicken prepared two ways - fried and oven-roasted, rotisserie style.

Sammy's is the new sandwich shop and cafe in Adair Park by chef Sam Pinner and ( Paul Rudd lookalike) Jason Furst. The duo has nailed the sandwich, mostly because they know where to find the best bread - premier Atlanta bakeries like Alon's, El Progresso, and Pan American. The Miami Sami ($14) Cuban sandwich with smoked pork and mojo mayo is a slam dunk, with bread from Pan American Cuban Bakery.

If you live on the East Coast or have spent at least 30 seconds there, you're familiar with the Wawa obsession. What started as a dairy in 1902 is now a sizeable network of convenience stores delivering fresh and packaged food, hot and cold beverages, and undeniably good energy. Born and raised in Pennsylvania, I'm certainly no stranger to the brand.

Adventurous foodies have no problem paying top dollar for unique restaurant experiences. What the average person might spend at a high-end steakhouse, a passionate foodie will spend for expensive versions of foods typically sold for cheap. Take sandwiches, for example. Many people say there is a growing trend of restaurants overcharging for sandwiches, and they make a pretty good case, considering that the minimum cost of a sub from Jersey Mike's is $15, compared to what Subway charged for a footlong during the '90s, which

Like a good summer movie, a great sandwich should be full of delightful familiar ingredients sparked with a few good surprises.

The U.K. is known for its sandwiches, with the earl of Sandwich attributed to their invention. Packaged sandwiches in Britain were worth 8 billion pounds as of 2017.

The Reuben, made with corned beef and sauerkraut, offers a hearty experience, while the Rachel, featuring pastrami or turkey with coleslaw, presents a lighter, creamier alternative.

Using cornbread as the base for sandwiches adds a unique Southern twist, making it a versatile alternative to traditional bread that beautifully complements various flavors.

Adding hot honey to a tuna melt elevates a classic sandwich with its sweet and spicy flavor, making it a perfect choice for summertime meals.

I recently made the move from Brooklyn to Manhattan, which, if you're from Brooklyn, know what a major adjustment that can be.

Bandit in the Dogpatch offers an extensive breakfast sandwich menu with eight options featuring unique combinations of scrambled eggs, meats, and vegetables, renowned for their velvety eggs.

If you're looking for a fresh way to enjoy tomatoes, consider this delightful open-face sandwich topped with feta, chives, and heirloom tomatoes.