2024 year-in-sandwich-review

I made a whole lot of sandwiches in 2024. I wrote at least 52 posts throughout the year about bread, sandwiches, and sandwich-adjacent items. To recap the year in sandwiches, I’ve selected some of my favorites with quick descriptions and comments to hopefully describe the sandwich in a way that might entice you to click through and read.

This was a big year. I nuked my Twitter/X account of 17 years and fully switched over to Bluesky for my short, mostly text-based social media needs. Follow me over there if you want to keep up with my antics.

Montadito de Pringá

In January we all learned about a meat-focused Spanish sandwich known as the montadito de pringá. This sandwich starts with various cuts of pork, beef, and chicken and creates a super savory and carnivorous sandwich experience inside of a piece of crusty ciabatta-style bread.

California Pizza Hut Kitchen BBQ chicken melt

This is a fantastically melty handheld wrap that’s filled with chicken, red onion, barbecue sauce, and cilantro. The bread used to wrap this sandwich is a soft homemade flatbread that’s topped with a savory parmesan-focused breadstick seasoning.

The McPorkBelly

The McRib is supposedly back at McDonalds but I’m sure it will go away soon. But you can make my McPorkBelly whenever you want and it’s way better than what you can get at Ronald’s house.

Which came first? The pepper or the egg?

February brings the season of Lent so I tackled one of Chicago’s favorite Friday meat-free meals. This is a comforting sandwich filled with soft scrambled eggs and savory peppers inside of a homemade roll.

Best thing since sliced cheese

In February I got my sodium citrate back out and made three different fun-flavored cheese slices and put them to work in a couple of sandwiches. The sandwich pictured contains flavorful roast beef, gravy, and melty giardiniera cheese slices packed inside a slightly crusty roll.

Introducing the Big Lou

The Lou is a great combination of vegetarian ingredients and a popular choice at the pizza-focused restaurant chain Lou Malnottis. I turned it into an even better pressed panini-style sandwich.

Redhot Ranch double cheeseburger

In March I possibly definitely wrote too many words about how easy it is to recreate one of Chicago’s most popular fast-food burgers in your own kitchen. Go read and learn how to make a fantastic smash-style RHR double cheeseburger.

Choriqueso in a panuozzo

Combining a chorizo-stuffed sandwich with a circle of folded-over pizza dough helped me create this great, meaty, and cheesy handheld that’s easy to make, exciting to pronounce, and fun to eat.

Mother of Baconator

You’ve likely heard of Baconator and Wendy’s also sells Son of Baconator but I think that neither has enough bacon in them.

I fixed that and created Mother of Baconator.

Mt. Airy’s famous pork chop sandwich

This year, I visited my in-laws and tried a famous sandwich that I hadn’t had since my wedding day. Then I rebuilt it in my own kitchen and shared the recipes. This is my attempt to recreate the pork chop sandwich at Snappy Lunch in Mt. Airy, North Carolina.

Revisiting sriracha meatloaf

One of my first blog posts was a sriracha-focused meatloaf sandwich and since I wasn’t fully in the swing of blogging about sandwiches at that time I felt I needed to make the sandwich again and see if anything needed tweaking.

Ultimate fried pork chop biscuit

Fried pork chop and gravy on a homemade lemon pepper biscuit. Do I really need to write any more words here?

I do not. But I did.

Crispy Cajun catfish cook-up

It seems that I was thinking about fish and seafood in June because I first tackled this super tasty crispy catfish sandwich.

A deep dive into lobster rolls

And then I spent a bit of time and money to create two different types of lobster rolls out of both frozen tails and fresh lobsters in my attempt to make great crustacean-filled sandwiches.

Creamy, spicy, crunchy grilled chicken sandwich

I spent some time at the grill in July and one of my favorite sandwiches that came out of the month is this texturally diverse grilled chicken sandwich.

This sandwich is a BLAST!

I revisited a sandwich that used to be very popular in my neighborhood of Chicago. This is my version of the BLAST: bacon, lettuce, avocado, shrimp, and tomato sandwich from the now-closed neighborhood favorite, Brown Sack.

Creamy mustard pork and garlic spinach

This is a sandwich that’s stuffed with a great pork chop recipe that I converted to work in sandwich form. You could also turn the garlicky spinach with chopped red pepper components into a side dish.

You never Sausage an adventure

Bobak’s brand sausage company in Chicago sent me some sausages and I created three different recipes for sausage sandwiches you can grill in your own backyard.

Crispy and garlicky chicken Caesar sandwich

Caesar salads are great. Fried chicken is great. Put them together for a terrific sandwich experience on a homemade crunchy sandwich roll.

Drowning sandwiches is legal in 42 states

This torta ahogada is a fantastic sandwich that I spent a bit of time writing about. I shared two different ways to serve the sandwich—a messy way, and a neat way.

Most potato sandwich of all time

In September I shoved potatoes into all the ingredients that a sandwich could hold. Go read about my potato-filled adventure.

Sweet, spicy, and cheesy beef

This is a gochujang and cola simmered beef roast that was added to melty mozzarella and crunchy, tangy pickled veggies to create a fantastic sandwich experience.

Fried-onion burgers are a gateway burg

Deep in October, it became time to address one of America’s best regional burger styles. This was an oniony burger adventure and I shared recipes for you to tackle them at home.

Puppies from Porto

I took a trip to Porto this year and tried some really good, unique sandwiches. This is the cachorrinho which means puppy in Portuguese. I visited the restaurant that claims to have invented it and then spent some time coming up with my version and then sharing the recipes.

It’s not delivery. It’s leftovers.

DiGiorno started releasing a Thanksgiving pizza last year and they brought it back for a very limited time in 2024. I bought one and then came up with processes and a recipe for you to make a personal-sized Detroit-style pizza with your own leftovers.

Will this sandwich see its Shadoe

I built a tool to help you calculate how many ingredients you need for a focaccia based on the dimensions of your pan. Since I had so much focaccia from the testing, I made this awesome skirt steak, chimichurri, slaw, and pimento cheese sandwich to go in between the slices.

Sub sandwich rolls 101

One of my final sandwich blog posts of 2024 was a deep dive into how to make the best American-style sub rolls that we can possibly make. I shared a bunch of tip and tricks and a few great sandwich components along the way.