Sandwiches-a taste of what's next. Americans eat about 45 billion sandwiches a year. No wonder we’re always looking for something new. The news: More personalization –have it your way is more important than ever
From Laura Werlin, author of the Cheese Maximalist Cookbook in Food &Wine 4/11, grilled cheese with andouille sausage, cheddar and Monterey jack on sourdough.
Cheesy Mac & Rib from the Grilled Cheese Truck- macaroni and cheese with sharp cheddar, bbq pork, caramelized onions
Susan Feniger at her Street Restaurant serves:
VIETNAMESE PULLED PORK SANDWICH --slow roasted pork shoulder seasoned with licorice root, anise, and peppercorn spicy kaffir lime sauce, pickled vegetables and served with a side of fried plantains
Bourbon Mango Pulled Pork-Allrecipes.com
Grilled cheese and fried egg sandwich- Bon Appetit4/11 -Pancetta, provolone, egg and basil on sourdough.
Prosciutto-Cheese Piadina and Butternut Squash Pecorino Piadina Food & Wine
Italian Flat Bread (Piadina) with Fontina and Prosciutto - Food Network, courtesy of Giada De Laurentis
Rick Bayless’ Choriqueso at Xoco
Chicago Tribune March 31, 2011
Croque Monsieur Bon Appetit
Croque Madame Saveur April 2011
Monte Cristo Nancy Silverton’s Sandwich Book