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Entries from the ‘Sandy’s Sandwiches’ Category

Sandy's Sandwich: Soy-Ginger Grilled Chicken Sandwich

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Skinless, boneless chicken breast cooks up moist and juicy after marinating overnight in a mix of ginger, soy, and toasted sesame oil along with a splash of orange [&hellip…

Sandy's Sandwich: Vegetarian Peking Duck

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Seitan is a vegetarian alternative to meat. Made from wheat gluten, its texture can be spongy or chewy. Used here, it’s meant to mimic the consistency of duck [&hellip…

Sandy's Sandwich: Focaccia with Provolone, Chimichurri, and Roasted Peppers

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Aged provolone is slightly sharper and a little saltier than a young provolone. In this recipe, it’s combined with a little Cheddar cheese to soften the sharpness without [&hellip…

Sandy's Sandwich: Cheddar Cheese Bread with Smoked Turkey and Mango Chutney

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While working on “The Beekman 1802 Heirloom Cookbook” with my pals and fellow authors Brent Ridge and Josh Kilmer Purcell, I developed a cheese bread similar to the [&hellip…

Sandy's Sandwich: Chili-Sesame Beef and Spicy Slaw in Pita

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Thin slices of meat briefly marinated in a spicy sauce get a slight char on them while cooking and deep flavor. The same sauce mixture along with a [&hellip…

Sandy's Sandwich: Grilled Pork Sandwich with Pineapple and Cheddar

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Pork cutlets, sprinkled with a little bit of spice and grilled, make for a super quick sandwich. While I’ve seasoned them with a little bit of storebought garam masala, [&hellip…

Sandy's Sandwich: Chicken and Waffle Sandwiches

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Chicken and waffles, which is served for breakfast and brunch at lots of restaurants, seemed like a sandwich combo made in heaven. Crunchy waffles, with a hint of Parmesan [&hellip…

Sandy's Sandwich: BLT Wisconsin-Style

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Having just returned from Wisconsin with nine packages of Neuske’s bacon, it made perfect sense to make today’s sandwich a BLT. Now for the bread– a biscuit made with [&hellip…