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      Reading of the Day

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      • The 20 best sandwich recipes

      The 20 best sandwich recipes

      • Posted by Gustavo Cruz
      • Date November 13, 2020

      By Allan Jenkins│theguardian.com│3 min

      Ver original

      Halloumi and apricot jam sandwich by Georgina Hayden. Prop styling Kate Whitaker. Food styling India Whiley-Morton.
Photograph: Kate Whitaker/The Observer
      Halloumi and apricot jam sandwich by Georgina Hayden. Prop styling Kate Whitaker. Food styling India Whiley-Morton. Photograph: Kate Whitaker/The Observer

      A bold boast maybe, but we proudly stand by it. Presenting 20 of the world’s best sandwiches by some its best food writers and cooks. Maybe start here: Pierre Koffmann’s croque monsieur! The definitive recipe for France’s finest sandwich by one of her greatest chefs. Add James Cochran’s buttermilk chicken, Rick Stein’s grilled mackerel baguette, Giorgio Locatelli’s Milanese panini and Claridge’s posh tea selection. We humbly offer Uyen Luu’s crispy pork belly bahn mi, Georgina Hayden’s halloumi, Signe Johansen’s fish finger sandwich, and the sweet perfection that is Claire Ptak’s peanut butter and jelly. Trust us. Your working-from-home lunch will never be the same again.

      Halloumi and apricot jam sandwich by Georgina Hayden (pictured above)

      Salty tang marries sweet tartness to produce an irresistible combination

      Crab sandwich by Calum and Tracey Greenhalgh

      The freshest ingredients are all that’s needed, and it’s best eaten immediately

      Crab sandwich by Calum and Tracey Greenhalgh. Photograph: Kate Whitaker/The Observer
      Crab sandwich by Calum and Tracey Greenhalgh. Photograph: Kate Whitaker/The Observer

      Uyen Luu’s banh mi with five-spice crispy pork belly, pickled carrot, chilli, coriander and cucumber

      This Vietnamese baguette has a satisfying mix of flavours and textures

      Vietnamese banh mi with five spice crispy pork belly by Uyen Luu. Photograph: Kate Whitaker/The Observer
      Vietnamese banh mi with five spice crispy pork belly by Uyen Luu. Photograph: Kate Whitaker/The Observer

      Roasted beetroot, carrot, spiced nuts and whipped feta by Rebecca Oliver

      An earthy, sophisticated sandwich filling that’s also good eaten as a salad

      Roasted beetroot, carrot, spiced nuts and whipped feta by Rebecca Oliver. Photograph: Kate Whitaker/The Observer
      Roasted beetroot, carrot, spiced nuts and whipped feta by Rebecca Oliver. Photograph: Kate Whitaker/The Observer

      Sausage and egg sandwich by Max Halley

      Breakfast like a champion on this winning combination, which can also be made with giant crumpets

      Sausage and egg sandwich by Max Halley. Photograph: Max Halley
      Sausage and egg sandwich by Max Halley. Photograph: Max Halley

      Smoked salmon deluxe by Mark Ogus

      A deli classic that’s taken up a notch with freshly baked bagels and lean fish

      Smoked Salmon Deluxe by Mark Ogus. Photograph: Kate Whitaker/The Observer
      Smoked Salmon Deluxe by Mark Ogus. Photograph: Kate Whitaker/The Observer

      Ham sandwich in a French bar by David Tanis

      A simple, but flawless, baguette that’s not so easy to find outside of Paris

      Ham sandwich in a French bar by David Tanis. Photograph: Christopher Hirsheimer
      Ham sandwich in a French bar by David Tanis. Photograph: Christopher Hirsheimer

      The Highway Dan by Gabriel Pryce

      A Chinese twist gives the devilled egg sandwich a spicy, umami-laden hit

      The Highway Dan by Gabriel Pryce. Photograph: Kate Whitaker/The Observer
      The Highway Dan by Gabriel Pryce. Photograph: Kate Whitaker/The Observer

      Kiwi & Roo’s ‘lucky beef’ steak sandwich by Lara Lee and Fiona Hannah

      A flavour mashup that’s a tribute to Antipodean and Asian heritage

      Kiwi & Roo’s ‘lucky beef’ steak sandwich by Lara Lee and Fiona Hannah. Photograph: Kate Whitaker/The Observer
      Kiwi & Roo’s ‘lucky beef’ steak sandwich by Lara Lee and Fiona Hannah. Photograph: Kate Whitaker/The Observer

      Bombay sandwich by Nik Sharma

      An iconic street food of India that’s best served hot and buttery

      Bombay sandwich by Nik Sharma. Photograph: Kate Whitaker/The Observer
      Bombay sandwich by Nik Sharma. Photograph: Kate Whitaker/The Observer

      Buttermilk chicken, scotch bonnet jam, pickled cabbage and crispy shallots by James Cochran

      Yin and yang come together harmoniously in this doorstopper, with extras that last forever

      Buttermilk chicken, scotch bonnet jam, pickled cabbage and crispy shallots by James Cochran. Photograph: Kate Whitaker/The Observer
      Buttermilk chicken, scotch bonnet jam, pickled cabbage and crispy shallots by James Cochran. Photograph: Kate Whitaker/The Observer

      Rick Stein’s balık ekmek – griddled mackerel in a baguette with tomato, lettuce, onion, chilli and sumac

      A delicious sandwich that’s ubiquitous along the shores of the Bosphorus in Istanbul

      Rick Stein’s balık ekmek - griddled mackerel in a baguette with tomato, lettuce, onion, chilli and sumac. Photograph: James Murphy
      Rick Stein’s balık ekmek – griddled mackerel in a baguette with tomato, lettuce, onion, chilli and sumac. Photograph: James Murphy

      Giorgio Locatelli’s Milanese and gremolata panini

      Savour a taste of Milan, and the Italian chef’s childhood, with this brilliant focaccia sandwich

      Milanese and gremolata panini by Giorgio Locatelli. Photograph: Kate Whitaker/The Observer
      Milanese and gremolata panini by Giorgio Locatelli. Photograph: Kate Whitaker/The Observer

      Pierre Koffman’s croque monsieur

      Memories of toasting this bistro classic over coals at his grandmother’s house still make the French chef’s mouth water

      Croque-monsieur by Pierre Koffmann. Photograph: David Loftus
      Croque-monsieur by Pierre Koffmann. Photograph: David Loftus

      Fish finger sandwich with Nordic dill salsa by Signe Johansen

      A fresh green sauce takes this humble sandwich to the next level

      Fish finger sandwich with Nordic dill salsa by Signe Johansen. Photograph: Patricia_Niven/Patricia Niven
      Fish finger sandwich with Nordic dill salsa by Signe Johansen. Photograph: Patricia_Niven/Patricia Niven

      Claire Thomson’s grilled cheddar and jalapeño popper sandwich

      A kick of heat and a touch of spice – plus bacon – turbo-charges this old classic

      Grilled cheddar and jalapeño popper sandwich by Claire Thomson. Photograph: Sam Folan
      Grilled cheddar and jalapeño popper sandwich by Claire Thomson. Photograph: Sam Folan

      Chicken S+Dwich by James Ramsden and Jaqueline Barbosa

      Crispy chicken, herby sauce, miso mayo: this is one to eat all by yourself, not share

      Chicken S+Dwich by James Ramsden and Jaqueline Barbosa. Photograph: Kate Whitaker/The Observer
      Chicken S+Dwich by James Ramsden and Jaqueline Barbosa. Photograph: Kate Whitaker/The Observer

      Claire Ptak’s peanut butter and jelly sandwich

      A quintessential American combination that works just as well with smooth peanut butter as it does with crunchy

      Peanut butter and jelly sandwich by Claire Ptak. Photograph: Kate Whitaker/The Observer
      Peanut butter and jelly sandwich by Claire Ptak. Photograph: Kate Whitaker/The Observer

      Simon Hopkinson’s bacon du bedat

      The idea of a toasted sandwich with bacon, smoked salmon and mango chutney is curious, but surprisingly delicious

      Bacon du bedat by Simon Hopkinson. Photograph: Kate Whitaker/The Observer
      Bacon du bedat by Simon Hopkinson. Photograph: Kate Whitaker/The Observer

      Claridge’s tea sandwiches by Martyn Nail and Meredith Erickson

      The luxury hotel reveals its five golden rules for perfect sandwiches, and shares a recipe for its cream cheese filling

      Claridge’s tea sandwiches. Photograph: Claridge
      Claridge’s tea sandwiches. Photograph: Claridge’s

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