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Pork marinated in a marsala-honey sauce is simmered and served on a roll alongside a sweet and spicy sauce in this pork chop sandwich recipe.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 12 hours, plus 3 hours' storing and overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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The intoxicating aroma and taste of fresh basil defines this yeast bread that 's punctuated with flavorful sun-dried tomatoes.
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This savory corn bread is made in the traditional Southern style: not too sweet and very dry. Perfect with butter and maple syrup.
cooking.nytimes.com
I’ve been finding all sorts of uses for finely chopped broccoli crowns lately (see my burgers from a couple of weeks ago) I make a broccoli and goat cheese spread for this sandwich I briefly steam the broccoli, chop it finely and mash it with the goat cheese
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A homemade, spicy jalapeño spread allowed this award-winning hero sandwich to edge out the competition.
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A great white bread that uses the food processor. It's a good bread to make if you're in a hurry.
Ingredients: flour, sugar, yeast, salt, butter, egg, water
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Honey wheat and oat flour bread is easy to make in the bread machine producing the perfect bread for sandwiches, toast, and plain!
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A delicious bread machine bread great for french toast, grilled sandwiches, or toast. It has no fat and very little sugar.
Ingredients: water, sugar, salt, bread flour, yeast
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These tasty open-faced chicken cheese steak sandwiches need few ingredients and are a quick and easy option for a family-friendly dinner.
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Get Crostini with Cannellini, Chard, and Bread Crumbs Recipe from Food Network
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic