The katsu sando Illustration: Sarah Becan If you have an Instagram account and even a passing interest in food, then you’re probably familiar with the sando — the Japanese white bread sandwich that’s typically cut through the center and upended photogenically so the filling stares back at you. Some versions, like the egg salad one from LA’s … Read more
Five favorite pairings from Ellen King of the Evanston bakery and sandwich shop Hewn
Gym Shoe Illustration: Sarah Becan The Jibarito Identifying traits:Steak, garlic oil, mayo, lettuce, and tomatoes, with fried plantains swapped in for bread. Onions and cheese are acceptable additions. Origins:An article in a Puerto Rican newspaper in the 1990s about a plantain sandwich. It inspired Chicagoan Peter Figueroa to give it a try. Natural habitat:Borinquen Lounge … Read more
Lobster Roll Illustration: Sarah Becan New England’s Lobster Roll Maine lobster rolls call for mayo, while Connecticut versions use butter. Both are delicious, but Happy Lobster doubles down, drizzling chunks of Maine lobster with butter, adding seasonings like celery salt and paprika, and tucking it all into a brioche burger bun gilded with mayo. $20. … Read more
Illustration: Sarah Becan In 1993, I was studying abroad in Dublin and living in a flat with two Irish students. Though we shared a kitchen, our culinary exchange was minimal. They seemed to eat nothing but Weetabix, which meant they basically poured milk on the stuff you dump from a paper shredder and called it … Read more
Ryan Pfeiffer, Big Kids
