Archive | Sandwich 101 RSS feed for this section

No Matter How You Cut It…

30. November 2009

View Comments

No Matter How You Cut It…

When building that perfect sandwich, the one that fills you up and satisfies you like no other, the last thing one might think twice about is cutting it in half. Most people are programmed based on how their sandwiches were cut for them at a young age. But we’ve pondered this for a long time; [...]

Continue reading...

Download The Sandwich Smash E-Book – FREE!

5. October 2009

View Comments

Download The Sandwich Smash E-Book – FREE!

Unbreaded is proud to offer our first e-book for you to download and enjoy.  Commemorating the first Sandwich Smash event, it is filled to the brim with great articles, photos, interviews and recipes – just make sure you have a sandwich nearby.  You’re going to get hungry. Download the Sandwich Smash e-book [PDF] Tweet

Continue reading...

Metropolitan Bakery: The Perfect Canvas For A Sandwich Artisan

28. July 2009

View Comments

Metropolitan Bakery: The Perfect Canvas For A Sandwich Artisan

We know that a great sandwich starts with great bread.  But what makes great bread different and better than ordinary breads?  We asked a true expert: Metropolitan Bakery’s head baker, James Barrett. The answer is fermentation, and they figured it out hundreds of years ago in Europe.  Today, while most commercial bakeries pump out breads [...]

Continue reading...

The United States Of Sandwiches (Part 2)

15. May 2009

View Comments

The United States Of Sandwiches (Part 2)

Southern BBQ, outside of Savannah Despite the talk about urban multiculturalism, the most complex culinary unions in this country were in the rural south, where Afro-Caribbean slaves and European landowners entwined their open-fire cooking techniques and native ingredients into “plantation”-style cooking.  There is probably no better example of this hybrid than the all-day affair of [...]

Continue reading...

The United States Of Sandwiches (Part 1)

14. May 2009

View Comments

The United States Of Sandwiches (Part 1)

This isn’t the first time I’ve poured out my sandwich love or written about my theory that they are this country’s first fusion food. You can read some of this previously published material in Esquire and Travel + Leisure. When I am working on a story for Travel + Leisure, it’s my job to hit [...]

Continue reading...

Tips From A Pro: How To Eat An Iconic Sandwich

13. May 2009

View Comments

Author of several cookbooks, Masthead writer for Esquire and Travel + Leisure, and a 2009 winner of an ASME National Magazine Award for her work on Esquire’s collaborative feature, Almanac of Steak, Francine Maroukian’s passion for food is unmistakable, though not what you might expect from someone whose livelihood is centered around New York fine [...]

Continue reading...

History Meets Horseradish With Passover’s Hillel Sandwich

8. April 2009

View Comments

History Meets Horseradish With Passover’s Hillel Sandwich

Tonight begins Passover, the yearly ritual retelling of the Jewish story of Exodus.  But mostly, it’s about eating. A central element of the traditional seder dinner is eating a Hillel sandwich: a scoop of fruity-nutty-chutney called charoset and a spoonful of horseradish between two pieces of matzoh (unleveaned flatbread.)  This sandwich, we believe, is the [...]

Continue reading...

Sandwich 101: Let’s Learn About Pumpernickel

19. March 2009

View Comments

We’re glad to see the good folks at Sesame Street are teaching our kids what *really* matters. What’s your favorite place to get a good pumpernickel? Tell us in the comments. Sesame Street – Pumpernickel Bread from Unbreaded on Vimeo. Tweet

Continue reading...