Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile—ancho chile powder
and chipotle in adobo sauce—then adding peanut butter for sweetness. The sauce takes some time to prepare, but by doubling
the recipe, it can be made in one large batch and kept in the refrigerator for up to two months.
Grilled Gruyère-and-Zucchini Sandwiches with Smoky Pesto
"Anything herby or vegetabley is usually great with Sauvignon Blanc," says F&W's Marcia Kiesel, since the wine often has an
herbal, grassy edge. She adds grilled zucchini and a smoked-paprika pesto to her grilled cheese sandwiches to enhance the
Broiled, open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they
combine bubbling hot Gruyère with white wine and kirsch, a cherry-flavored spirit.
Make this healthy club sandwich with omega-3-rich salmon grilled in a lightly sweet, tangy tamarind sauce. The extra sauce
here can be refrigerated for up to 1 week and is delicious on chicken or pork chops.
Most veggie burgers are a pale imitation of the all-beef original, but these robust patties with roasted red pepper spread
are moist and delicious. The spread doubles as a fantastic dipping sauce for French fries.
The best grilled cheese is the gooiest grilled cheese, says author Laura Werlin: "After you bite into it, the cheese should
stretch out past your face as far as your arm will reach. Otherwise, it's just not right."
Little slices of party rye are a Southern favorite for tea sandwiches: "You don't see regular rye down here every day," Martha
Hall Foose says. If party rye isn't available, use a cookie cutter to create rounds from regular bread slices.
Turkey burgers are a popular lunch at Gwyneth Paltrow's house, where she serves them on toasted brioche buns. She usually
adds a topping or two, like Swiss cheese and a few pickled jalapeños. Jarred barbecue sauce adds a ton of flavor to the
burgers and helps keep them from drying out. Paltrow got that tip from her friend Lee Gross, a macrobiotic chef who is obviously
not averse to the occasional burger.
These sandwiches boast a spicy blend of hot Italian sausage, red bell peppers, kalamata olives, and Italian Fontina cheese.
If you're looking for a savory sandwich with just the right amount of kick, this is it.
Silken tofu blended with lemongrass and lime juice is a terrific dairy-free stand-in for mayonnaise in this riff on the Vietnamese
banh mi sandwich. Adam Erace sometimes makes the sandwich with local scrapple (a hash of pork scraps and trimmings combined
with cornmeal and shaped into a log or loaf).
Inspired by the sliders at White Manna in Hackensack, New Jersey, Adam Fleischman creates beef patties by flattening balls
of ground meat on the griddle.Tip: Burger purists handle ground meat as little as possible; over-working the beef can create
a tight, meatloaf texture.