Whether it's Southern barbecue on a bun, a Tex-Mex take on a banh mi or lasagna grilled cheese, any mixture of fillings between buttery buns makes for a dream come true! From savory to spicy to sweet, there are no limits to our sandwich obsession.
First up on Jeff's ooey gooey menu is a Roasted Cauliflower Melt served with a Fresh Radish and Watercress Salad. And then, it's a Nacho Grilled Cheese Sandwich With Chorizo and a Honey Chipotle Crema. For dessert, Apple Hand Pies filled with a sweet caramel sauce.
Top 5 Restaurants knows a fantastic lunch can turn your day right around, so we're revealing where to get the country's best midday meal, be it a Texas cheeseburger, a Nashville smoked meat platter, the nation's best soup and sandwich combo, or a heartwarming mac and cheese.
Step back in time for a meal just like Grandma made, but easier! Sandra makes a unique version of chips and dip with creamy Roquefort Cheese Chips, Salisbury Steak with Mushroom Gravy, and, for dessert, a simple Spiced Peach Pie plus Sandra's Grasshopper Ice Cream Drink
Ree Drummond has stocked her kitchen with all the ingredients to make some of her favorite meatless meals, and she's whipping up Broccoli Cheese Baked Potatoes, Greek Grilled Eggplant Steaks and Roasted Vegetable Panzanella. More meat-free goodness comes with Italian Cornbread and Tofu Lettuce Wraps.
One of the reasons sandwiches are so popular is because they're so portable. And the pocket sandwich travels easiest of all. Jeff's favorite - the panzerotti, or pocket pizza - comes out of a place called Massa, owned and operated by one of his oldest friends, Angelo Lollino. Jeff checks in with Angelo for a little joking around and some straight-up pocket-sandwich philosophy, then heads back home with big ideas. His own version of that beloved panzerotti is first up, and then Jeff tucks some juicy steak fajitas deep down inside a pocket, and serves it with a tangy homemade mango guacamole.
Rachael Ray shows you how a quick and smart trip to the supermarket, and a single bag of groceries, is all you need to put together three mouthwatering meals. Today's three pack of suppers starts with a Paprika Flank Steak With Watercress and Blue Cheese. Next, it's Chicken in a Sack, and dish three is Tex-Mex Tomato Soup and Grilled Cheese ... a spicy new twist on a comforting classic.
There's nothing quite like a flaky, golden, fried fish sandwich, so Jeff makes a trip to Madison, Wis., to get the goods from Chef Tami Lax at the Old Fashioned. Her biggest fans are known to wait up to two hours for a chance to taste her fried Walleye sandwich, so Jeff wastes no time in getting a few of Tami's secrets. Then he heads back home to try his hand at frying up his own fish sandwich with homemade tartar sauce, and continues the tradition by whipping up his take on a couple other dishes you'll often find at an old time Wisconsin Fish Fry, by first working that staple side, mac and cheese, into a sandwich with bacon. He finishes up with a simple and elegant Three Bean Salad.