Sun in your hair, sand on your feet, and a big sandwich to complete your summer.
Tossing ripe peaches with red wine vinegar and chili crisp draws out their sweet juices to make a spicy, tangy sauce.
Crusty bread, like a baguette or ciabatta, is the way to go: Broiler-toast the bread halves before layering with cheddar or brie, the seasoned peach mixture, basil, prosciutto, and more chili crisp, giving you sweet, salty, funky, and spicy all in one bite. Bonus, the bread will give you your favoriteAll products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
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Chick-fil-A testing robot delivery vehiclesThe chicken sandwich chain is rolling out autonomous robots with PIN lock mechanisms.
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Brunch Punch and the Back to Bed Sandwich at Honey Berry Pancakes and CafeHoney Berry Café was founded outside Chicago in 2019 by Matt Ahmeti and currently has seven locations, with five in Chicagoland, two in Milwaukee, and one here in North Dallas.
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Dad's Hamburger SandwichWhen is a hamburger a sandwich? When it's stacked with a fried egg, pickled red onions, and special sauce, between two buttered pieces of white bread.
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Leftover Feta Brine Takes Chicken to the Next LevelOn this week's episode of 'Mad Genius,' Food & Wine Culinary Director-at-Large Justin Chapple shares his recipe for Feta-Brined Chicken Sandwiches. He uses feta cheese two ways—the brine is used to marinate the chicken before grilling, and the cheese is whipped into a spread for the sandwiches.
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