Want to add a bit of additional texture, flavor, and excitement to your typical sub rolls? This multi-seeded roll recipe will do just that and leave you with a soft ...
A croque monsieur is the same as a croque madame minus the sunny-side-up egg hat. This is a gooey and cheesy sandwich packed full of flavor and textures for an ...
Here's a crispy and savory steak sandwich that brings lots of spicy flavors from the fire paste that get cooled down some from the crunchy cabbage and red onion slaw.
This crispy chicken cutlet-focused sandwich is inspired by a menu item from Varsi Deli in Queens, New York. Crunchy, pan-fried chicken with prosciutto, fresh mozzarella, and seasoned roasted red peppers ...
This salmon cake sandwich includes a slightly crispy but still really soft salmon patty that's perfectly ready for some tartar sauce and a bun. Bring your favorite toppings to round ...
Crunchy and slightly sweet, this granola is great sprinkled on top of yogurt or on its own as a snack. There are a couple of comments about substitutions in the ...
This is a Polish zapiekanka combined with Chicago's Maxwell Street Polish sandwich which creates a crunchy, cheesy, savory sausage experience in an open-faced sandwich.
Zapiekanka is an open-faced sandwich popularized in Poland in the 1970s. These are savory, cooked mushrooms, onions, and melty cheese on top of a slice of French bread, baked to ...
This recipe for Brown County fried biscuits is from Chef Paul Fehribach's cookbook Midwestern Food. In this book, you can find many more recipes and a lot of history of ...
This recipe for apple butter is from Chef Paul Fehribach's cookbook Midwestern Food. In this book, you can find many more recipes and a lot of history of Midwestern food ...