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Ham, Apple and Provolone Baguette Sandwiches

Ham, Apple and Provolone Baguette Sandwiches

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This tasty sandwich is reminiscent of the ones sold on Paris streets. It's sweet-spicy filling is delicious.MORE+LESS-


loaf Pillsbury™ refrigerated French bread


Granny Smith Apple, sliced thinly


slices provolone cheese

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  • 1

    Bake the Pillsbury™ French Baguette according to package directions.

  • 2

    One the bread is cooked and cooling, gather your ingredients.

  • 3

    Slice the loaf of bread open lengthwise. Spread one side with an even coat of grainy dijon mustard.

  • 4

    Layer the apple slices on the bread.

  • 5

    Top with ham, draping and folding each piece onto the bread. Fold the provolone slices in half and lay on top of the ham from end to end.

  • 6

    Cut the sandwich into four even pieces and serve.

No nutrition information available for this recipe

More About This Recipe

  • To celebrate Bastille Day, I took a stroll down memory lane. A French Street, to be precise.

    The last time I was in France, a decade ago, my friend and I were on tight college budgets and scrimping wherever we could. So, instead of sampling all of Paris’s best foods, we opted for inexpensive foods … like baguette sandwiches that could be purchased from street vendors and bakeries all over the city. And guess what? They were amazing.

    There is something about a great baguette made in Paris that’s simply breath-taking, with its crusty exterior and soft interior. Swoon.

    Though I haven’t found a baguette that compares here in the U.S., I do like Pillsbury French Baguette loaves for making my own baguette sandwiches at home. They’re hot, crusty and have a soft interior – like the ones we ate on the streets of Paris at 20.

    If you’re making these for a party, assemble a few varieties and cut them into eight pieces each so that everyone can sample several of them. Looking for inspiration? Try these two sandwiches that are big hits in my house:

    Ham, Apple and Provolone Baguette Sandwiches
    Turkey and Brie Baguette Sandwich

    And to make it a truly Parisian street experience, serve up some hot crepes for dessert. Preferably with chocolate hazelnut spread and bananas inside. YUM. If you want to learn more about how to make this French dessert part of an awesome party experience, check out this DIY Dessert Crepe Party post from Gabi M. ( Or if you're looking for a cocktail to compliment your sandwich, Michelle P. from Jelly Shot Test Kitchen created an amazing “let them eat cake cocktail,” the Strawberry Shortcake Martini.

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.

Everyone loves a fully loaded Italian sub packed full of Italian meats, salty cheeses, fresh veggies, and flavorful dressings - so why not try to make one yourself to make your lunchtime routine more exciting!

  1. Depending on how hungry you are, this thick flavorful sandwich can feed up to 2 or 4 people.
  2. As this sandwich sits, the flavors begin to meld and make it more flavorful over time. If you're waiting to eat it, be sure to wrap it tightly in butcher or wax paper so the ingredients stay in tack and the sandwich doesn't get soggy.
  3. Don't have these exact ingredients on hand? No worries! Any variation of Italian ingredients will do. Experiment with a mix of different lunch meats to see what you like best. Try to use different veggies and cheeses such as a nice pickle-y giardiniera with fresh mozzarella or roasted red peppers with asiago cheese.

50 Tea Sandwiches

Food Network Magazine has given an old-fashioned favorite a fun new twist.

Related To:


Food Stylist: Anne Disrude Prop Stylist: Marcus Hay

1. Tomato-Cheddar Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces.

2. Ham, Brie and Apple Spread softened butter and Dijon mustard inside a split loaf of French bread. Fill with deli ham, sliced Brie and sliced green apple. Cut into pieces.

3. Cucumber-Butter Mix 4 tablespoons softened butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber. Trim the crusts and cut into pieces.

4. Watercress-Butter Make Cucumber-Butter Sandwiches (No. 3) but fill with watercress instead of cucumber.

5. Grilled Shrimp-Ham Puree 1/4 cup jarred piquillo peppers with 3 tablespoons mayonnaise. Spread on white bread. Sandwich with grilled shrimp and sliced serrano ham. Trim the crusts and cut into pieces.

6. Steak au Poivre Mix 4 tablespoons each softened butter and chopped fresh herbs. Spread on baguette rounds. Top with thinly sliced steak and crushed peppercorns.

7. Pea-Prosciutto Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water in a blender season with salt and pepper. Spread inside a split loaf of focaccia and fill with prosciutto and shaved Parmesan. Cut into squares.

8. Olive-Focaccia Mix 1 cup chopped olives and 3 tablespoons chopped parsley. Drizzle the inside of a split loaf of focaccia with olive oil fill with the olive mixture and sliced provolone. Cut into squares.

9. Asparagus Mix 3 tablespoons softened butter with 1 tablespoon chopped fresh herbs. Spread on pumpernickel bread cut into rectangles. Slice cooked asparagus tips in half lengthwise lay on the bread and drizzle with lemon juice and olive oil. Top with chopped hard-boiled egg, salt and pepper.

10. Anchovy–Lemon Butter Mix 1 stick softened butter with 1 tablespoon grated lemon zest. Spread on white bread. Sandwich with anchovies, sliced tomato and Bibb lettuce. Trim the crusts and cut into pieces.

11. Salmon-Cucumber Spread softened cream cheese on white bread. Sandwich with smoked salmon and sliced cucumber. Trim the crusts and cut into pieces.

12. Shrimp Salad Mix 1 cup chopped cooked shrimp with 3 tablespoons mayonnaise, 1 teaspoon each grated lemon zest and juice, and 1 teaspoon each chopped chives, parsley and capers. Sandwich white bread with the shrimp salad and Bibb lettuce. Trim the crusts and cut into pieces.

13. Crab Salad Make Shrimp Salad Sandwiches (No. 12) with 1 cup crabmeat instead of shrimp. Add sliced avocado.

14. Curried Egg Salad Mix 3 chopped hard-boiled eggs, 3 tablespoons each chopped celery, red onion and cilantro, 2 teaspoons each dijon mustard and lime juice, and 1/4 cup mayonnaise. Cut white bread into pieces and spread with mango chutney. Sandwich with the egg salad.

15. Pesto Chicken Mix 2 teaspoons pesto with 2 tablespoons olive oil brush on thin baguette rounds. Top with sliced cooked chicken breast and halved grape tomatoes. Drizzle with more pesto oil.

16. Bresaola-Artichoke Mix 4 tablespoons softened butter and 1/4 cup chopped jarred artichoke hearts season with salt and pepper. Spread on thin baguette rounds. Top with sliced bresaola and drizzle with olive oil.

17. Country Pate Spread Dijon mustard on white bread. Layer country pate and chopped cornichons on top. Top with bread spread with butter. Trim the crusts and cut into pieces.

18. Peanut Butter–Bacon Spread peanut butter on white bread. Layer chopped cooked bacon and sliced banana on top. Top with bread spread with mayonnaise. Trim the crusts and cut into pieces.

19. Liverwurst-Onion Spread Dijon mustard on pumpernickel cocktail bread. Sandwich with liverwurst and sliced red onion.

20. Manchego-Quince Trim white toast crusts and cut the bread into pieces. Top with sliced manchego, quince paste and sliced almonds.

21. Mortadella-Watercress Spread softened butter on white bread. Sandwich with sliced mortadella and watercress. Trim the crusts and cut into pieces. Top with sliced olives.

22. Ham-Cornbread Mix 6 tablespoons softened butter, 2 teaspoons chopped scallion and 1 teaspoon honey. Spread on split mini corn muffins, and fill with sliced ham and pickled jalapenos.

23. Meatloaf-Tomato Spread mayonnaise on potato bread. Sandwich with sliced meatloaf and tomato jam. Trim the crusts and cut into pieces. Top with more jam.

24. Prosciutto-Fig Spread softened butter and fig jam on the inside of a split baguette. Fill with prosciutto, sliced pears and Bibb lettuce season with salt and pepper. Cut into pieces.

25. Camembert-Fig Toast brioche slices and cut into pieces. Spread with camembert cheese. Top with sliced fresh figs and candied walnuts.

26. Eggplant-Yogurt Fill mini pita halves with chopped grilled eggplant and diced cucumber. Add a dollop of Greek yogurt mixed with chopped mint.

27. Roast Beef–Horseradish Spread horseradish cream on rye cocktail bread. Sandwich with sliced cucumber, roast beef and watercress season with salt and pepper.

28. California Chicken Cut whole-wheat toast into pieces. Spread with green goddess dressing. Sandwich with sliced smoked chicken, sliced avocado, diced tomato and sprouts season with salt and pepper.

29. Salmon Salad Combine 1 cup flaked cooked salmon, 3 tablespoons each mayonnaise, chopped chives and dill, and 1 teaspoon each Dijon mustard and lemon juice. Layer the salmon salad and sliced radishes on pumpernickel bread. Trim the crusts and cut into pieces.

30. Smoked Turkey–Apple Brush the inside of a split baguette with softened butter. Fill with smoked turkey, cheddar cheese and sliced apple, and season with salt and pepper. Slice top with a dollop of apple jelly.

31. Cheddar-Pickle Spread mayonnaise on white bread. Sandwich with pickle slices and aged cheddar. Trim the crusts and cut into pieces, then press the edges in chopped parsley.

32. BLT Mix 1/3 cup each mayonnaise and finely chopped cooked bacon season with pepper. Spread on toasted white bread. Sandwich with sliced cherry tomatoes and baby greens. Trim the crusts and cut into pieces.

33. BLT Club Make BLT sandwiches (No. 32) but add deli-sliced turkey and make a double-decker sandwich.

34. Tuna Salad Combine 12 ounces drained canned tuna, 2 tablespoons each minced red onion and chopped niçoise olives, and 1/4 cup olive oil. Drizzle the inside of mini potato rolls with olive oil fill with the tuna salad and chopped hard-boiled egg. Cut in half.

35. Sweet Onion Spread softened butter on white bread. Top with thinly sliced sweet onion and season with salt top with bread and spread with mayonnaise. Trim the crusts and cut into pieces press the edges in chopped parsley.

36. Pate–Sour Cherry Spread sour-cherry preserves on sliced brioche. Sandwich with duck or goose liver pate. Trim the crusts and cut into pieces.

37. Smoked Trout Mix 4 tablespoons softened butter with 1 teaspoon grated lemon zest. Spread on pumpernickel bread. Sandwich with flaked smoked trout and sliced cucumber and onion. Trim the crusts and cut into pieces.

38. Radish-Anchovy Mix 3 tablespoons softened butter with 4 minced anchovies. Spread on white bread and sandwich with sliced radishes. Trim the crusts and cut into pieces.

39. Blue Cheese–Grape Spread soft blue cheese on pumpernickel or black cocktail bread. Top with thinly sliced red grapes.

40. Roasted Vegetable Spread goat cheese on the bottom half of a split baguette and sun-dried tomato pesto on the top half. Fill with roasted eggplant and zucchini slices and roasted red pepper strips. Cut into pieces.

41. Caprese Layer sliced fresh mozzarella, tomatoes and basil on a split focaccia loaf. Add salt, pepper and chopped, jarred artichoke hearts drizzle with olive oil. Wrap the sandwich in plastic and place a heavy skillet on top press for 30 minutes, then unwrap and slice.

42. Peas and Carrots Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water season with salt and pepper. Cut whole-grain toast into squares spread with the peas and top with shaved carrot. Drizzle with lemon juice and olive oil, sprinkle with grated parmesan and season with salt and pepper.

43. Strawberry–Cream Cheese Spread softened cream cheese on slices of date-nut bread and sandwich with sliced strawberries. Cut into pieces.

44. Pimiento Cheese Mix 2 ounces softened cream cheese, 1/2 cup each shredded cheddar and jack cheese, 1/4 cup mayonnaise, and salt and pepper to taste stir in 1/4 cup chopped pimientos. Sandwich on white bread. Trim the crusts and cut into pieces.

45. Chicken Salad Whisk 1/4 cup mayonnaise, 2 tablespoons each chopped shallot and tarragon, 2 teaspoons Dijon mustard, and salt and pepper stir in 1 cup shredded rotisserie chicken. Sandwich toasted white bread with the chicken salad, watercress and sliced cornichons. Trim the crusts and cut into pieces. Top with more cornichons.

46. Taleggio-Pear Brush softened butter inside a split baguette. Fill with fig jam, sliced pears, taleggio cheese, and salt and pepper. Cut into pieces.

47. Lemon-Berry Cut toasted English muffin halves into quarters. Spread with lemon curd and top with berries.

48. Cream Cheese and Jelly Sandwich softened cream cheese and raspberry or strawberry jelly between slices of whole-wheat bread. Trim the crusts and cut into pieces.

49. Ricotta-Orange Cut whole-wheat bread into squares. Sandwich with fresh ricotta cheese and orange marmalade.

50. Chocolate-Raspberry Sandwich chocolate-hazelnut spread and seedless raspberry jam between slices of white bread. Trim the crusts and cut into pieces.

Ham and Cheese Panini

Ham and cheese is a classic sandwich combination. We give this panini a slight French flair by adding Dijon mustard and cheese sauce (Mornay), which melt into a perfectly oozy filling.


  • 1 tablespoon (14g) unsalted butter
  • 1 tablespoon (7g) King Arthur Unbleached All-Purpose Flour
  • 3/4 cup (170g) hot milk
  • 3/4 cup (85g) grated cheese, Swiss or Parmesan are good choices
  • 8 ounces (227g) cooked ham, thinly sliced
  • 8 ounces (227g) Swiss cheese, thinly sliced
  • 2 tablespoons (28g) Dijon mustard, optional
  • 6 tablespoons (85g) soft butter, optional


To make the sauce: Melt the butter in a saucepan set over medium-high heat.

Add the flour, stirring to incorporate. Slowly pour in the milk, stirring constantly, until a thick sauce forms.

Bring to a gentle simmer then add the cheese, stirring until it melts.

To make the sandwiches: Spread the warm sauce on one side of half the bread slices.

Top the sauce with a slice of ham, then a slice of cheese.

Spread the Dijon mustard on one side of the remaining slices of bread, and place them mustard-side-down onto the cheese.

Heat an electric panini griddle or skillet over medium-high heat.

Spread the top of the sandwich with butter, and place it butter-side down onto the hot surface.

Spread butter on the other side of the bread, then close the griddle or cover the pan with a lid.

Toast the sandwich for 3 to 5 minutes on one side, flip it over, and toast for another 3 to 5 minutes until it's as golden as you like. Remove from the pan, and serve warm.


Prime Rib & Provolone (810 cal)

shaved prime rib, provolone, sautéed mushroom, caramelized onion, roasted red pepper, arugula, black pepper balsamic aioli, grilled sourdough

Rustic Italian (1060 cal)

pecan wood smoked ham, pepperoni, provolone, oven-roasted tomato, pesto* vinaigrette, spicy Calabrian chili spread, grilled sourdough

Club (830 cal)

oven-roasted turkey, bacon, cheddar, tomato, mayonnaise, grilled sourdough

Chicken Pomodori (790 cal)

grilled chicken, provolone, basil, spinach, oven-roasted tomato, pesto* aioli, grilled sourdough

25 Hearty Hot Sandwiches That Are Perfect Any Time of the Day

Sandwiches are mealtime staples. Often easy to make and short on prep time, the simple formula of two slices of bread, a protein or two, and your favorite condiments can result in so many different dishes. While we love the simplicity of a cold sandwich, there's something to be said for a deliciously satisfying hot sandwich. From protein-packed creations to vegetable melts that will have your mouth watering, we're sharing some of our favorite hot sandwich recipes to elevate your breakfast, lunch, or dinner routine.

Our extensive hot sandwich offerings include recipes featuring chicken, pork, fish, vegetables, and steak. For the steak lover, put together the Steak-and-Avocado Sandwich that's seen here. It features an easy-to-make skirt steak and a homemade bean spread, it's topped with avocado and hot sauce, and it comes together in under an hour. If you're looking for a fish option, look no further than our Grilled Salt-Rubbed Fish Sandwich. Mahi-mahi fillets are rubbed with salt, thyme, and lemon zest before hitting the grill. Homemade tartar sauce and a soft hoagie roll finish off this summertime hot sandwich favorite.

We have plenty of vegetarian sandwiches to choose from as well. Try our Eggplant and Mozzarella Melt for a rich garlic-infused treat. Or make our Portobello, Broccoli, and Red-Pepper Melts for a colorful, quick, and easy meal. It only takes 30 minutes to come together and uses a broiler to caramelize the vegetables and melt the gouda for a delectable recipe.

From classics like the Rueben to newfound favorites like pizza sandwiches, explore some of our top creations that make for a tasty meal, no matter the time of day.

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Since opening three years ago, Earl Canteen's pork-belly roll, made with crackling-topped pork, coleslaw and wilted silverbeet, has become a cult classic - owners Simon O'Regan and Jackie Middleton estimate they've sold about 35,000.

Be it school lunches, brown-bagged office lunches, diet-busting weekend blowouts or fancy finger food, Middleton believes there's a sandwich for every occasion.

Here are 25 ideas to get you started.

1. Fish finger ''Knock together a real tartare sauce, visit the local fish-and-chip shop for battered fish and chips, and sandwich it all between some good ciabatta,'' Middleton says.

2. Roast chicken with waldorf salad As a kid, Neil Perry went off to school with brown bread sangers stuffed with sliced tongue, mustard and pickled onion. Years later, the chef-restaurateur's Guangxi pork slider (slow-cooked pork on a brioche bun) is a runaway hit at his Melbourne and Sydney Spice Temple restaurants. But for office workers, Perry suggests roast chicken with waldorf salad. ''Make sure the waldorf has plenty of great mayonnaise through it and serve it on good, thick-sliced brown bread.''

Chicken and chives from Stuart Long at the Langham. Photo: Mark Chew

3. Gorgonzola, pear and walnut on sourdough Another Perry favourite, it involves dressing pear and walnut with extra virgin olive oil and a squeeze of lemon, and spreading the bread with gorgonzola and a good cultured butter.

4. Vegetable omelet with aioli A brunch treat, Perry says it's best in a baguette with ''beautiful crunchy iceberg lettuce''.

5. Red pepper salsa, salami and cos lettuce Canberra's Silo Bakery has been serving creative sandwiches for 15 years and co-owner Graham Hudson says the quality of the bread is as important as the filling. He suggests filling a baguette with red pepper salsa (made from grilled and peeled red capsicums, capers, red onions, oil and vinegar), Veneto salami and cos lettuce.

/>Bill Granger has moved on from the Strasbourg and sauce sandwiches of his youth.

6. Grilled asparagus, lemon mayonnaise, pecorino and pepper Melbourne's Phillippa Grogan opened a bakery in Armadale in 1994 and the business has since expanded to include a store in Brighton, Melbourne's city centre, and a wholesale bakery in Richmond. This combination is wonderful in summer when asparagus is small and sweet, Grogan says.

7. Crisp pancetta, caramelised walnuts, baby celery and mayonnaise To caramelise walnuts, Grogan says, sprinkle them with brown sugar and soy sauce and bake them for eight to 12 minutes.

8. Fruit bread and cheese Grogan suggests trying fresh goat's cheese, cheddar or gruyere with vinefruit bread and mild blue or goat's cheese with fig bread.

9. Chopped egg, sweet corn, parmesan shavings and smoked paprika A twist on a classic, according to Grogan.

10. Sliced eye fillet, fried egg, lettuce, cheese and garlic aioli In central Sydney, Pathi Rodrigues and Maria Barona serve traditional bocadillos (Spanish sandwiches) worth every minute of a half-hour lunch break at Encasa Deli. The pepito is their biggest seller. And the secret to its success? The crunchy baguettes are pulled fresh from the oven every 10 minutes and served warm.

11. Lightly floured and fried calamari in a baguette with thick aioli This is a favourite from Rodrigues' Spanish homeland. ''Sandwich-making is about simplicity. Keep it simple and use quality ingredients and you can't go wrong.''

12. Poached chicken, strawberry, mint and lemon creme fraiche on ciabatta Kate Stewart, director of Melbourne-based catering and events company Bright Young Things, says ''champagne soakers'' are always popular at parties. The chicken-strawberry combo has been this summer's hit. ''The rise of celebrity chefs and television cooking shows means people are better educated with ingredients and more comfortable with a fancier sandwich,'' she says. ''Not only that, they now expect it.''

13. Yabby, creme fraiche and walnuts on rye This is another good pairing with bubbly, says Stewart.

14. Rosemary, fig jam and brie toastie Guaranteed to get the party started, Stewart says.

15. Pork and fennel meatballs, provolone and passato A heart-warming combination that's always popular, Stewart says.

16. Pork belly, Asian slaw, pickled ginger, daikon, sweet chilli jam and mayonnaise on baguette Mal Gill, of Brisbane's Lady Marmalade cafe, competed in a national sandwich competition with a roll crammed with roast pork, five-spiced apple, brie, bacon, sage mayo, hash brown and fennel salad. You won't find it on the menu at his Stones Corner cafe but his pork belly baguette is a worthy substitute. ''We use David Chang's pork belly recipe, as we've found it is just unbeatable.''

17. Pulled pork with fennel slaw and jalapeno mayo Bill Granger's porcine offering is good for a crowd. It involves cooking pork belly with brown sugar and salt and serving it with fennel and apple slaw and mayo spiked with pickled jalapenos inside a soft bun.

18. Marinated steak rolls and barbecue sauce Granger's roll made with sirloin is steeped in Asian ingredients and served in a baguette with grated carrots, daikon, fresh herbs and a sticky sauce flavoured with five-spice. ''Nobody wants pretentious food these days and the sandwich, however 'gourmet', will never be snobbish.''

19. Tuna melt with mozzarella and artichoke, topped with parsley and olive salad Giving a simple sandwich a salad boost means Granger can serve it to his daughters for dinner without guilt.

20. Cucumber, smoked salmon, cream cheese and egg on crustless white bread Stuart Long oversees afternoon teas at Melbourne's the Langham, which serves about 2500 sandwiches a week. A traditional afternoon tea wouldn't be complete without these ribbon-cut finger sandwiches, ''crusts cut off, of course'', Long says.

21. Iberico jamon and manchego cheese Long's suggestion for busy office workers is an upmarket take on the old ham and cheese.

22. Tuna, sweet corn, iceberg lettuce and citrus mayonnaise The Langham chef gives tuna salad sandwiches a slight twist with zesty mayo. ''Make sure the lettuce is crisp,'' he says.

23. Lobster fingers with vanilla bean mayonnaise, wild rocket and grilled prosciutto This is definitely at the luxury end of caterer Fergus McPeake's range. The Irish-born chef opened a cafe serving bespoke sandwiches in Melbourne's financial district 15 years ago, a stepping-stone to his corporate and commercial catering company, The Sandwich Group, which specialises in sandwiches. Lobster fingers have ''wow'' appeal at parties. Poach rock lobster (or buy it cooked) and stir vanilla seeds into good mayonnaise. Spread good wheatmeal bread with mayo, layer on rocket leaves, crisp prosciutto and lobster, and cut into ribbons.

24. Panko, thyme, chive and parmesan-crumbed schnitzel and lemony coleslaw Everybody loves a schnitzel sanger, McPeake says. ''Keeping it simple with quality produce is the key. We use chicken fillets and panko crumbs for crunch.''

25. Roasted pumpkin, goat's cheese, rocket and dukkah It's not just vegetarians who enjoy this filling, McPeake says. It's easy to make but it's packed with flavour.

Tried and tested tips

The best in Australia's sandwich business divulge their tips and tricks for making, keeping and serving a winning sandwich.

■ Make sure the butter is at room temperature before you spread it otherwise, it will grip to the bread and make holes in your sandwich. Stuart Long

■ Make your own mayonnaise. It takes only a few minutes. Then go mad with flavour additions to enliven any sandwich. Mal Gill

■ If you're packing sandwiches for a picnic, add a damp (not wet) towel to the lunchbox. It'll keep the bread moist. Mal Gill

■ Use a sharp serrated knife to cut the bread. Do not push down on the sandwich. Let the knife do the cutting. Stuart Long

■ Always use fresh bread and vary the bread if you can't vary the filling. Choose between yeasted and sourdough, seeded, rye, grain and corn breads. It's especially good for children. Phillippa Grogan

■ Make sure there's always something wet to bind the sandwich together, whether it's butter, jam, aioli, ricotta, hummus, or citrus-spiked avocado. Kate Stewart

■ Don't be scared to use lots of fresh herbs and great vegetables, fresh or roasted, in your sandwiches. In most cases, if it can go in a salad, it can go in a sandwich. Neil Perry

Bill Granger's sandwich recipes:

Pulled pork with fennel slaw and jalapeno mayo

1.5kg pork belly, on the bone, skin scored

75g soft dark brown sugar

For the jalapeno mayo

Small jar good-quality mayonnaise

3 tbsp jalapeno peppers, finely chopped

For the fennel and apple slaw

1 fennel bulb, thinly sliced

1 Granny Smith apple, thinly sliced

1. Rub the sugar and salt into the skin and flesh of the pork. Sit pork in a tray, cover loosely and then allow to stand for at least two hours, up to 24 hours.

2. Heat oven to 160C. Brush off any excess rub and drain away any juice that has collected. Place the pork in a high-sided baking tray and add 200ml of water to the tray. Cover with foil and cook for 3½ hours or until a fork inserted and twisted pulls away tender meat. Throughout cooking, check level of water and top up as necessary - don't let the liquid dry out completely. Remove foil and cook for a further 30 minutes. Remove pork from oven and allow to rest for 20 minutes before shredding meat with a couple of forks.

3. To make the mayo, mix the ingredients together with some seasoning and set aside.

4. For the slaw, put all the ingredients in a bowl, squeeze over the lemon juice and finish with a drizzle of olive oil.

5. Serve the mayo and slaw with pulled pork and soft, floury buns for everyone to assemble their own.

Tuna melts

With the humble sandwich elevated to main-meal status, Bill Granger does not feel guilty about serving his three daughters tuna melts for dinner.

225g tuna in olive oil, drained and flaked

4 chargrilled artichoke hearts from a jar, drained and sliced

½ x 125g ball buffalo mozzarella, torn into shreds

4 chunky slices of sourdough

Pinch of dried chilli flakes

Small bunch flat-leaf parsley, chopped

½ onion, very finely chopped

Handful green olives, chopped

Drizzle extra virgin olive oil

1. Preheat an oven grill to medium.

2. Mix the tuna and artichokes with both mozzarellas and lots of black pepper. Toast the sourdough lightly on both sides, then pile with the tuna and mozzarella mix. Sprinkle with chilli flakes, then grill until the cheese is melted throughout and bubbling on top.

3. In a small bowl, mix the parsley, onion and olives with a glug of olive oil and lemon juice and serve spooned over the piping-hot tuna melts.

* For more lunchbox ideas see our recipe aggregate.

These caprese grilled cheese sandwiches are a delicious comfort-food classic that the whole family will love.

The tomato jam makes this sandwich: Its honey and vinegar give it sweetness and bite!

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A French Dip, or beef dip, is basically sliced roast beef on a French roll, or baguette. The beef on the sandwich can be from a leftover roast or deli sliced roast beef. Both are delicious. The sandwich is served with a side of a rich beef broth, or au jus for dipping. Before each bite, the sandwich is dipped in au jus just enough to cover a small section. The bread and meat absorb the au jus making every bite juicy and flavorful.

A traditional French dip doesn’t necessarily have to have cheese, but melted Provolone or Swiss cheese on the sandwich adds great flavor. Sauteéd onions and peppers can also be added to the sandwich. If you haven’t had one before, you are in for a real treat!

Located in Boston's budding leather district, nestled between China Town and South Station, Figaro's has cultivated a unique approach to breakfast, lunch, and catering. Our mission was and remains, offering our diners creative options and taking the idea of grabbing a "quick lunch" to new culinary heights. With an extensive breakfast, lunch, and a daily specials menu, make your next lunch an adventure.

Rosie Martone

Cooking was always there, present in her Italian upbringing and traditions, embedded in the very Martone genetics.. a strong bond between her, and food, which fueled her desire to learn, travel, cook, and eat. Her cooking perspective..cook not what fills..but fulfills you. From selecting, picking, cutting each ingredient, to preparing, cooking, and the process.. and they'll love the food. Rosie is a graduate of Le Cordon Bleu Boston and Regis College. Last year she was recognized by both, being asked to be the keynote speaker at the Le Cordon Bleu graduation, and being featured in "Regis Today" magazine. You'll find Rosie in the kitchen cooking.

John Martone

Owner and manager of Figaro's, Giovanni, graduate of Merrimack College, came from an extensive background in finance and investment. While opening a restaurant seemed the furthest from a "sound" investment, he recognized the possibilities, the cooking talent right under his nose, and that there was a definite market for home-made, creative, and comforting quick-serve food.. If you build it..they will come..he did..and they do.

In 2002, Rosie and John opened Figaro's Boston. It is truly a family affair. The whole family was featured on The Food Network's hit show, "Chopped" , as a first time special, Chopped Family Food Fight. (Season 22, ep 2) and most recently on The Phantom Gourmet

Watch the video: Hot Ham and Brie Sandwich - Home u0026 Family (May 2022).