Introducing Fillings
With each issue, Sandwich magazine takes an iconic sandwich and uses it as a lens for cultural essays, features, photo stories and more. Explore it all here.
All | BLT | Lobster Roll | Bahn Mi | Ice Cream | Leftovers | African Scramble | Brisket | Chef's Special
On The Frontline Of The Pate-Croute World Championships
A brotherhood was formed in 2009 to place pâté- croûte back under the spotlight it deserves, or at least to remind people that it’s possible to elevate anything to the ranks of haute cuisine by placing it within a competition mechanic.
Maggi Liquid Seasoning And Its Awkward Relationship With The Bánh Mì
MAGGI was my first addiction. Long before coffee or cigarettes came anywhere near my lips or lungs there was Maggi Liquid Seasoning — a brown sauce introduced to me as a child in 1980s London by my Vietnamese mother, and with which I soon became obsessed.
Not Only Can You Touch This Artwork, You Can Eat It Too
Inês Neto dos Santos is a multidisciplinary artist who was born in Lisbon, is now based in London, and travels across the globe with her fascinating and unique project.
On The Strange Appeal And Political Iconography Of Spam
My unease around Spam began in the first decade of my life, when mass-produced meat of uncertain provenance caused widespread panic.
Everything You’ve Always Wanted To Know About The Bánh Mì But Were Afraid To Ask
With a menu of fillings that rivaled that of any American sub-shop, there was an option for every person – no matter their age or personal taste.
Brownsville Community Culinary Centre
Jason Gutierrez needed a fresh start. Back at college, he tried his hand at a few different majors, but nothing really stuck. Eventually he dropped out and began working as an exterminator for the NYC Housing Authority. Although the money was decent…
In Conversation With Jeff Holden, Actual Literal Founding Father Of Luke’s Lobster
Jeff Holden has been in the lobster business for nearly half a century. He’s done everything, from heading out to sea to lay traps and fishing and selling his own catch, to picking and processing lobster meat and heading up his own global business.
A Sustainable Journey Into The World of Maine Lobster Fishing
FIFTH generation Maine lobsterman Kelly Wallace, 28, is scared. Not only is the sustainability of Maine’s lobster fishery endangered, so, too, is that of those iconic fishing villages dotting coastal and island harbors.
The Youthful Mountain Of Modern Farming
The story of Scott Chang-Fleeman is one of diaspora and, like the hero of issue 2 the bánh mì, it is a story about being the product of your space and making that space your own.
An Evolutionary Trawl Through The History Of The Lobster Roll
I’ll be the first to disclose that my history with seafood is neither vast nor exploratory. Despite growing up in South Florida with abundant access to seafood, I rarely ate it.
Who Cleans Up After The Tomato Smashing Festival?
At the beginning of Lynne Ramsay’s 2008 film, We Need to Talk About Kevin, Tilda Swinton’s character, a harried mother who may have given birth to a devil child, is seen rising up from a cascade of ripe, red tomatoes.
The Artist Who Sculpts Busts Out Of Butter
San Diego, California, is the home of artist Linda Christensen, but her long-held association with Minnesota is the key to her renown.
A Riposte To Anyone Who Thinks That The Art Of Butchery Is Entirely Dominated By Men
I did not expect to be so gripped by stories from the butcher’s counter. But listening to the stories of three female butchers, Charlotte Mitchell, Jessica Wragg, and Tilly Paul, it became clear how acutely modern anxieties intersect…