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Pizza & Sandwiches
Summer Squash Pizza with Goat Cheese and Walnuts
Zucchini and yellow squash can both be mild in flavor, but nothing about this tangy, herby pizza is bland. The summer squash is sliced into slender coins, then roasted in a hot oven until it's lightly caramelized, bringing out its
Pizza & Sandwiches
Breakfast Pizza
Pizza is always a solid choice at breakfast time, and this particular pie, topped with sausage, eggs and cheddar cheese, is always a hit. If you wish, you could add or substitute leftover cooked greens or roasted vegetables, sliced ham or crisp bacon.
Pizza & Sandwiches
Grilled Asparagus Pizzas with Gremolata
The heat of the grill can wilt the freshest toppings, so Daniele Uditi spoons something bright
Pizza & Sandwiches
Fennel and Sweet Onion Pizza with Green Olives
At Harry's Pizzeria, Miami chef Michael Schwartz uses brown ale and whole-wheat flour to flavor his chewy crust. Toppings can range from potato and house-cured bacon to this pie, made with Pernod-braised fennel, caramelized onions and Trugole, a semisoft Italian cheese that melts beautifully.
Pizza & Sandwiches
Mushroom and Goat Cheese Béchamel Pizzas
To give these individual pizzas an extra-luxe topping, Andres Barrera makes a velvety béchamel sauce with goat cheese and freshly grated nutmeg, then adds dollops of sautéed mushrooms.
Pizza & Sandwiches
Nancy Silvertons Tomato Oregano Pizza
Nancy Silverton's outstanding Neapolitan-style pizza is topped with only tomato sauce and oregano.
Pizza & Sandwiches
Portobello Mushroom and Red Pepper Pizza
This substantial pizza features meaty portobello mushrooms and bright red bell peppers, simply paired with fresh salted mozzarella, grated Parmesan, and fresh basil. If you don't have fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza.
Pizza & Sandwiches
Scallop and Bacon Pizza
A quick, garlicky béchamel stands in for crème fraîche and cheese in this luxurious white pizza.
Pizza & Sandwiches
Club Sandwich
This triple-decker sandwich with turkey, bacon, lettuce, and tomato is a classic for a good reason.
Pizza & Sandwiches
Croque Madame
Layers of melted cheese, crisp white bread, and smoky ham form this opulent yet comforting sandwich, ready in mere minutes.
Pizza & Sandwiches
Pan Bagnat Niçoise Salad Sandwich
Essentially a Niçoise salad in sandwich form, the pan bagnat is sold at nearly every outdoor market in Nice, France, as well as at bakeries and restaurants. For this version, tuna is pureed with red wine vinegar, olive oil, anchovies, and garlic to form a unique sandwich spread inspired by tonnato sauce. Spreading a tangy tuna dressing on the cut sides of the ciabatta allows it to get absorbed into the bread, giving the sandwich plenty of flavor while also making it easier to eat.
Pizza & Sandwiches
Monte Cristo
If you are the kind of person who hates picking between sweet and savory dishes at breakfast or brunch, the Monte Cristo is perfect for you. Ham and Gruyère cheese are at the center of this sandwich, but the raspberry jam and Dijon mustard inside are a hint that this is more than just a ham sandwich. Assemble the sandwiches, then dip them in an egg batter lightly spiced with cinnamon, nutmeg, and vanilla before frying them in butter.
Pizza & Sandwiches
The Best Cucumber Sandwich
The only reason you think cucumber sandwiches are boring is because you haven't had one that is made right, says chef Vishwesh Bhatt. Benedictine, a creamy spread of cucumber and herbs; along with a spicy and herbaceous peanut pesto with serrano chile, cilantro, and citrus; and chaat masala add verve to these sandwiches.
Pizza & Sandwiches
Cubano Sandwiches
These Cuban sandwiches get an extra kick of flavor from a classic Cuban mojo used as both a marinade and a sauce. Like most Cuban mojos, this one by Anya Von Bremzen starts with orange juice, then cumin, garlic, oregano, cilantro and red onions add complexity and kick.
Pizza & Sandwiches
The Oriole Ham Sandoval
Nutty raclette cheese melted on toasted baguette gets piled high with rich country ham and silky mortadella studded with cinnamon and black pepper in this exquisite ham sandwich from 2017 F&W Best New Chef Noah Sandoval of Oriole in Chicago. Tangy walnut mustard aïoli, peppery arugula, and poppy-citrus dressing cut through the richness and add fresh flavor to every bite. "When I first started out as a cook in Richmond, Virginia,
Pizza & Sandwiches
Vegetarian Muffulettas
In this meatless take on the classic New Orleans sandwich, garlic-infused roasted vegetables take the place of the traditional Italian cold cuts. You might want to make a double batch of the tangy olive relish—it's also delicious in pasta or bean salad, or served on top of grilled or roasted fish.