Embracing the sandwich

Edited by Gail Bellamy

Hot or cold, sandwiches are cool. While the rise of casual dining has contributed to the growth of these hand-held wonders, sandwiches have proven themselves to have great staying power with an impressive number of classic combos. This month’s recipe section demonstrates how sandwiches can be image-makers as well as money-makers.

It seems appropriate that a restaurant named California Avocado Grill is sharing a recipe for the Grilled Avocado Caprese Panini. Meanwhile, the Pulled Duck Sandwich with Dried Fig Relish and Toasted Georgia Peanuts is filled with regional flavors at One Flew South in Atlanta. Elsewhere, cheese adds pizzazz to inspired sandwich creations such as the Roasted Lamb Sandwich with Mint Pesto and Burrata at Ford’s Filling Station in Culver City, CA, and the Blue Cheese and Bacon Jam Panini with Caramelized Pears served at Rattlesnake Club in Detroit. At Kuba Kuba in Richmond, VA, slow-roasted pork, ham, and chorizo star in the Kubanaso Sandwich alongside Swiss cheese, and at La Fisheria in Houston, cheese is paired with avocado in the Avocado and Queso Panela Tortas.

And don’t forget that side of fries: You’ll find recipes for Parmesan Polenta Fries with Tomato Marmalade, as well as Greek Fries from Prairie Fire in Chicago. Look for these recipes, and more, on the pages that follow.

• Blue Cheese and Bacon Jam Panini with Caramelized Pears

• Carnitas

• Pulled Duck Sandwich with Dried Fig Relish and Toasted Peanuts

• Parmesan Polenta Fries with Tomato Marmalade

• Avocado and Queso Panela Tortas

• Peanutty Peppered Pork Sliders

• Hickory-Maple Pulled Lamb Shoulder

• Kubanaso Sandwich

• Greek Fries

• Roasted Lamb Sandwich with Mint Pesto and Burrata Cheese

• Grilled Avocado Caprese Panini