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Using a double sided nonstick surface, the Cuisinart WMS-W2 Grilled Sandwich Maker quickly warms cheese, chicken, and cold-cut sandwiches in a jiffy. 110V AC cord storage 3-Year Cusinart Warranty

Lunch takes on a whole new dimension with this sandwich grill. Layer cheese, tuna, veggies, mushrooms, or whatever is desired between slices of bread, set on the deep-pocket grill, and close and lock the lid. Sandwiches come out perfectly browned and sealed, with a diagonal indentation making them easy to slice in half. The grill cooks one or two sandwiches at a time, and also turns out waffles and omelets. The nonstick finish keeps food from sticking, although a little butter or oil also helps. A red light comes on when the grill is plugged in and heating up; a green light announces the grill is ready to use. To clean, simply wipe off the grill plates when cool. The grill measures 9 by 9 by 3-1/2, and is covered by a three-year warranty against defects. --Ann Bieri

When Nancy Silverton began serving sandwiches one night a week at Campanile, her and husband Mark Peel’s award-winning restaurant, she envisioned a laid-back and intimate evening when she’d be able to relax, chat with customers, and have some fun devising new and creative recipes. Well, she hasn’t had much time to relax: Sandwich Night became one of Campanile’s busiest nights, a vastly popular weekly tradition in Los Angeles and the place to be on Thursdays. And since then, sandwiches have become the latest craze to hit the American food scene.

The reason for Sandwich Night’s success is easy to understand: the sandwiches are incredible. They’re gourmet meals that happen to sit on bread, the furthest thing away from the boring old sandwiches that we usually content ourselves with. Instead of PB&J or tuna salad, how about Braised Artichokes, Ricotta, and Mint Pesto with Pine-Nut Currant Relish? Or Eggplant, Seared Tuna, and Anchoïade? Or even Bacon, Avocado, and Watercress? These open-faced sandwiches are innovative dishes that taste wonderful, look beautiful, and are perfect for entertaining.

The closed-faced sandwiches are delicious new takes on well-loved standards like the Croque Monsieur, the Monte Cristo, the Reuben, and, of course, everyone’s favorite, the Classic Grilled Cheese. Also included are Nancy’s creative sort-of sandwiches—Fondue the Swiss Way, Snackbreads, and Skewered Mozzarella—and tea sandwiches, wonderful creations that will banish memories of limp watercress and insipid egg salad forever. As if this isn’t enough, there are the mouthwatering sandwich cakes and cookies, like the Open-Faced Berry Brioche Sandwich, Chocolate Cake Club Sandwich, and Almost Oreos.

There are recipes for some truly addictive bar snacks, like Cheese Fritters and Candied Spicy Walnuts, to serve before the meal. And there are also recipes for tantalizing spreads and condiments that go well beyond the ordinary. Finally, for the cook who wants to make everything from scratch, Nancy has included recipes for different breads, from Brioche to Hot Dog Buns, based on those from her world-famous La Brea Bakery.

Written in Nancy’s charming, down-to-earth style, these recipes are versatile and easy to follow. As good to look at as they are to eat, these sandwiches offer a new, creative solution to entertaining and will be a valuable addition to the home cook’s repertoire. The result: Sandwich Night is sure to be a hit in your home, too.


From the Hardcover edition.

This is "humorcore" - metal/hard rock with a sense of humor.

The Cuisinart Griddler Panini & Sandwich Press makes everything from popular panini to great grilled cheese. Designed like professional units, our floating hinge adjusts to sandwich thickness to perfectly grill thin or thick panini and sandwiches. A preset temperature ensures restaurant-quality results-always crisp and golden brown.

Young siblings will relish this ingenious fold-out flap book with its look of a real sandwich and easy-to-say, rolling rhymes. Sam and his sister Samantha are making a giant sandwich--but little does Samantha suspect that slimy slugs and creepy bugs are among the ingredients. Children will follow clues and lift flaps to see if they guessed each thing Sam has sneaked in. Full color.

Book Description
Slow-roasted meats, marinated vegetables, surprising flavor combinations, this is not your mother’s sandwich.

With acclaimed restaurants located across the United States, and a high-profile job as head judge of the hit show Top Chef, Tom Colicchio is one of the best-known chefs and personalities in the culinary world today. His popular chain of ’wichcraft sandwich shops is known for crafting sandwiches with high-quality fresh ingredients prepared to Colicchio’s exacting standards. And since the first ’wichcraft opened in 2003, diners can’t seem to get enough.

In ’wichcraft, Colicchio shares the shops’ secrets with step-by-step recipes for all their best-loved offerings. You’ll learn how to create new classics like Roasted Turkey with Avocado, Bacon, Onion Marmalade, and Mayonnaise, and Sicilian Tuna with Fennel, Black Olives, and Lemon; and elevate basic cold cuts through imaginative combinations like Smoked Ham with Avocado and Butter, and Salami with Marinated Cauliflower and Bitter Greens. Routine staples are refashioned into unforgettable meals, like Onion Frittata with Roasted Tomato and Cheddar, and Slow-Roasted Pork with Red Cabbage, Jalapeños, and Mustard. ’wichcraft is stuffed with sandwiches like these, and many more, that will add something special to both your lunchbox and your life.

With 100 full-color photographs, recipes for pantry items including dressings and condiments, and a host of sandwich cookies and ice cream treats to round out your meals, this is the book to get a little ’wichcraft magic going in your own kitchen.

From 'wichcraft: Roasted Turkey with Avocado, Bacon, Balsamic Onion Marmalade, and Mayonnaise

This recipe is one of our biggest sellers but, interestingly, each customer cites a different reason the sandwich is special. One says that she could eat the onion marmalade with a spoon for breakfast daily. Others can’t say enough about the bacon. Tom applauds Sisha’s decision to cut the turkey thicker, thus showcasing its moistness. This is an ensemble piece, with no clear headliner. While we use ciabatta, this sandwich would work as well on country bread, too.

Ingredients

• 6 fresh sage leaves

• 1 (3- to 4-pound) boneless turkey breast

• 2 tablespoons unsalted butter, softened

• Kosher salt and freshly ground black pepper

• 12 slices bacon

• 4 ciabatta rolls

• 1/2 cup Balsamic Onion Marmalade

• 1 ripe avocado, halved, pitted, peeled, and sliced

• 4 tablespoons Mayonnaise

Note: Don’t cook the bacon over too high heat or the fat will burn. When you’re done, save the fat you’ve rendered and store it in the freezer. The next time you’re roasting some vegetables, toss some bacon fat in with them! (Makes 4 sandwiches)

Directions

Preheat the oven to 350°F.

Slide the sage leaves under the skin of the turkey breast and place the turkey on a sheet pan. Rub the skin with the butter and season generously with salt and pepper. Roast the turkey for 1 to 1½ hours, until it reaches an internal temperature of 165°F. Baste the meat with its juices throughout. (Keep in mind that the meat will continue to cook even after it’s removed from the oven, so be careful not to cook it too long.) Allow the meat to rest before slicing, or cool completely.

In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain.

Slice the ciabatta rolls in half. Place the turkey slices on the bottom halves and top with the marmalade. Place the bottom and top halves of the rolls in the 350°F oven and remove once the marmalade is heated through and the bread is toasted. Top the marmalade with the bacon, followed by the avocado. Evenly spread the mayonnaise on the top halves of the rolls. Close the sandwiches, cut into halves, and serve.

From 'wichcraft: Chocolate Cream’wich

Two surprises set this cookie apart: The first is that the filling is made with a chocolate ganache as opposed to just a frosting. The cream and the chocolate melt together perfectly, yielding a satisfyingly smooth texture to the filling itself. In contrast to the creaminess is the second surprise: the cocoa nibs, little pieces of roasted cacao beans. These bits add a crunchy texture that is wholly and delightfully unexpected.

Ingredients

For the cookie:

• For the cookie

• 1/3 cup cocoa nibs

• 3/4 cup (1 1/2 sticks) unsalted butter, softened

• 2/3 cup dark brown sugar

• 2/3 cup granulated sugar

• 6 ounces bittersweet chocolate (64% cocoa), melted in a double boiler

• 1 tablespoon vanilla extract

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1/2 cup unsweetened cocoa powder

For the filling:

• 4 ounces bittersweet chocolate (64% cocoa), finely chopped

• 2 tablespoons unsalted butter

• 1/4 teaspoon kosher salt

• 1/4 cup heavy cream

(Makes 1 dozen sandwich cookies)

Directions

Preheat the oven to 350ºF.

To make the cookies: Grind the cocoa nibs in a coffee grinder or food processor until a fine powder. In the bowl of a stand mixer with the paddle attachment, combine the butter, ground cocoa nibs, and the sugars on medium speed until well mixed. Add the melted chocolate and the vanilla. Sift together the dry ingredients and add to the bowl. Mix into a smooth dough and chill in the freezer for 5 minutes.

Transfer the dough to a large surface covered with a layer of parchment paper. Top with another layer of parchment and gently roll the dough into a ¼-inch-thick sheet. To prevent the cookies from sticking as you cut them, carefully remove the top layer of parchment and sprinkle some flour over the sheet of dough. Replace the parchment, flip the dough, and release the parchment on the other side. Cut the dough into 2½-inch round cookies and space ½ inch apart on an ungreased cookie sheet. Gather any leftover scraps of dough and roll and cut as described above. Repeat until you have no dough left. Bake the cookies for about 15 minutes, turning the pan 90 degrees halfway through baking, until you can smell the toasted chocolate. Transfer the cookies to a cooling rack. Cool completely. Once cool, the cookies should be crisp.

To make the filling: Place the chocolate, butter, and salt in a medium mixing bowl. In a small saucepan, bring the cream to a boil and pour one-third of the cream over the chopped chocolate to melt the chocolate. Add the rest of the cream and stir until smooth. Let cool to room temperature.

Place half of the cookies with the top side (the most attractive) down. Using a piping bag or a spoon, evenly distribute the filling among those cookies, and close into sandwiches with the remaining cookies. Gently press down. Serve immediately or store the cookies in a cool place.

Wooden box with 16 sliceable, wooden pieces that CRUNCH when cut with the included wooden knife. Ages 3+ 13.25 x 9 x 1.75 17 pcs

Fit more between the bread! The Griddler Overstuffed Sandwich Maker has extra large plates with extra deep pockets to make room for larger, thicker gourmet sandwiches. So pile in the pastrami or bring on the brie: it satisfies both refined and hearty appetites, and the variable temperature control achieves the perfect texture.