Quick Bite: Best Sandwiches of the South
Whether for lunch or dinner, game day snacking or a fete in the garden, we’re looking for the most mouth-watering sandwich creations the Lowcountry has to offer.
Send your favorites our way! Our editors will select the best recipes to be featured in the upcoming issue (hint: local ingredients wanted!). E-mail recipes email@example.com or write to Charleston Home, P.O. Box 1794, Mt. Pleasant, SC, 29465-1794.
In the meantime, satisfy your current sandwich craving with one of our faves: the Open-Face Tomato, Chicken & Pancetta or yummy B.E.L.T.
- 1 loaf fresh ciabatta bread
- Homemade aioli (recipe follows)
- 4 beefsteak tomatoes
- Kosher salt
- 1 bunch watercress, tough stems removed
- Extra virgin olive oil
- Balsamic vinegar
- 1 cup Hellmann’s mayonnaise
- 1 tsp. fresh lemon juice
- 3 Tbs. chopped fresh chives
- 1/2 tsp. freshly ground black pepper
- Pinch of garlic powder
For the aioli:
For each sandwich, cut one 1/2-inch slice of bread from the loaf. Generously spread aioli on one side of the bread slice. Lay face-up on serving plate. Cut 1/4-inch slices from the tomato and shingle three tomato slices on top of bread. Sprinkle with kosher salt. Top tomato layer with a small handful of watercress. Drizzle with olive oil and balsamic vinegar.
- 1 loaf ciabatta bread
- 1 recipe fig jam
- 1 lb. cooked chicken, pulled or thinly sliced
- Freshly ground black pepper
- 12 thin slices pancetta
For the fig jam:
- 4 cups fresh figs, roughly chopped
- 2 cups port
- 2 Tbs. honey
Slice ciabatta in half lengthwise. Spread an even layer of fig jam on each side. Spread chicken over the bottom half of the loaf. Sprinkle with black pepper to taste. Shingle pancetta slices over chicken and turn the top side of the loaf over to close, pressing down firmly. Wrap tightly in plastic wrap and refrigerate for four to 12 hours. When ready to serve, remove the plastic wrap and cut bread into desired-size wedges. Wrap each wedge in parchment to transport. For the fig jam: Cook all three ingredients over medium heat until the figs are softened and liquid is reduced by half. Transfer to food processor and blend to jam consistency.
Recipe by Kevin Johnson, chef, REV
Prep time: 10 minutes; cook time: 10 minutes
- 3-4 thick slices bacon
- 2 slices crusty multigrain bread
- 1 local, vine-ripened or heirloom tomato
- Coarse salt
- Fresh ground pepper
- Duke’s Mayonnaise
- Watercress or arugula
- Local egg
Cook bacon to desired crispiness and drain fat. Toast bread on both sides until golden brown. Meanwhile, slice tomato about 1/4-inch thick and season with salt and pepper.
Spread a thin layer of Duke’s Mayonnaise on bread. Place three to four slices of tomato on bottom piece of bread, then top with bacon and a handful of greens. Cook egg over-easy so the yolk is still runny. Place on greens. Top with the other slice of bread and serve immediately.
Photograph by Jenn Hair