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
Ghetto Gastro: Flavour For Life
They’ve spent the past decade disrupting New York’s culinary scene and Bronx-born culinary collective Ghetto Gastro have recently released their long-awaited debut cookbook. It’s been worth the wait. Black Power Kitchen is much more than a collection of recipes.
A Huge Space Of Waste
During the Christmas period, two million turkeys, five million Christmas puddings, and 74 million mince pies get disposed while still edible, causing almost 270,000 tons of food waste.
Chef’s Table
The Christmas/Thanksgiving leftovers sandwich has mythical status. We all look forward to it, sitcoms have hung whole episodes off it, high street chains even start selling them in October because it’s the best sandwich of the year.
Leftover Rovers Manager: Tom Kerridge
Multiple Michelin star-winning chef, Tom Kerridge, is a massive football fan, so we thought we’d ask him to pick a football team using the Christmas leftovers sandwich ingredients as players.
We Asked Award Winning Author Will Self To Write Us A Story To Open The Brisket Issue
Gone now all soft organic shapes and motions: in the sepia-stained past, come the dinner-hour computers — as they were once known — slid down from high stools in Lothbury, Cornhill and Bishopsgate to breast the noontime smog of ten thousand coal fires, and frequent the wood-panelled…
Massive Waste Of Bread
WE NEED to talk about levain. In the UK we throw away around 24 million slices of bread a day. That’s at least 1 million loaves of bread a day.
How To Make A Sustainable Brisket Sandwich
The most important ingredient in any brisket sandwich is the meat itself. Over in Texas – where they know a thing or two about good barbecue – two ecologically-minded entrepreneurs are taking a scientific approach to producing the perfect brisket.
Salt Bay
If you’re gonna make a proper brisket then you need a lot of salt. So we took a trip to the Bay of Biscay — l’Île de Noirmoutier to be specific.
The Future Of Food
Dr. Irwin Adam Eydelnant sits at the intersection of creativity, science and global food futures. Founder and Creative Scientific Director of Future Food Studio, he divides his time between a futuristic food experience lab in his native Toronto, and a self-sufficient 70-acre farm situated in upstate New York.
Dream BBQ
We asked seven cultural icons what their favourite thing to eat at a barbecue is…
Meat Of The Matter
You’d think someone called DJ BBQ would have a background in fire. But for the ball of energy who’s more normally known as Christian Stevenson, it’s the opposite — he comes from the snow.
A Stranger At Home
I was asked to produce a photo-essay on food culture among the white community in Bulawayo, Zimbabwe’s second-largest city. Photography is all about access, and for this assignment, getting access was going to be a challenge because I’m not a regular at most of the spots that I had planned to shoot in.
All That In A Cup
One of my earliest memories of buna has nothing to do with its taste or smell but with a blurry view of Addis Abeba, a car window scene I had been transfixed with for many early mornings on my drives to school.
S.A. To The World
In a scene from Tsitsi Dangarembga’s 1988 novel Nervous Conditions, Nhamo, a peasant boy in colonial Zimbabwe, gloats to his younger sister about the prospect of being whisked away to his educated uncle’s home, where he will no longer eat with his bare hands, but now advance to eating with a knife and fork.
The Perfect Sandwich #4
Food as an engine of care is quite a common idea but food as self romance might be an invention of Ruth. Ruth is co-editor of this issue with me. She’s also a collaborator on our upcoming food show.
Subsidize This
Who knew foraging could be funny? Alexis did. Her TikTok is absolutely alive with joy, catch phrases, tunes, jokes and mushrooms.
10,000 Ways to Scramble a Continent
Which came first, colonialism or capitulation? Whichever it was, we got some good (food) from it. We being the many parts of the continent which were colonized—many to the point of complete swallow.
Butterfly in Exile
Warri. Port Harcourt. Liverpool. Lagos. Mississauga. I learned how to make some decisions late because joy is having someone else decide your happiness for you, right? Till you hit thirty-six and realize you’re your own to do with you as you please.
Grandma's Snack
The tonality of my language stares at me through the taste of my grandmother’s favorite snack. Àádùn is a corn snack that showed up often at Christmastime when grandfather returned home from the farm with the proceeds of his harvest.
Michael in America
Michael Elégbèdé is a Nigerian-born fine-dining chef based in Lagos. He left for the United States at 13 and, after 13 years there, he bought a one-way ticket back home. He currently owns and operates ÌTÀN Test Kitchen in Ikoyi, Lagos.