8 Awesome Sandwiches That Go Beyond Back-to-School

PHOTO: The Porchetta sandwich is served at Sauce, in New York City, Oct. 3, 2012.
Tiffany Hagler-Geard/ABC NEWS

With back-to-school season in full swing, we're craving a satisfying sandwich that's fit for kids and adults alike. We visited some of the best restaurants for a taste of a sophisticated sandwich worth every bite. Try these recipes and your lunch will never be boring.

99 Miles to Philly

PHOTO: 99 Miles to Philly serves a classic Philly Cheesesteak with Cheese Wiz, and Amoroso Bread, with a side of Waffle fries and rootbeer, New York, Oct. 4, 2012.
Tiffany Hagler-Geard/ABC NEWS
Philly Cheesesteak

Touted as one of the best cheesesteaks outside of Philly, the sandwich from 99 Miles to Philly is not for the faint of heart. A meat-lover's sandwich, this will satisfy those looking for a hearty meal.

Ingredients
2 chopped yellow onions sauteed until brown and soft
3 pounds of ribeye steak sliced very thin (called a philly flat steak)
3 slices of cheese (white American or provolone) per sandwich
6 10-12 inch hoagie/hero/grinder rolls (soft Italian roll)

Cook steak on a flat top griddle or an extra large skillet. As steak begins to cook chop up the steak with a spatula. Combine steak and onions together and portion on griddle to sandwich size.

Scoop out the inner dough of the roll. Melt cheese or get a jar of Cheez Whiz warm it up and spread onto bread. Combine all ingredients onto the roll. Add what you would like (sweet bell pepper, hot cherry/banana/jalapeno peppers, mushrooms) and whatever condiments you prefer.

Parm

PHOTO: Chicken Parm sandwich is served at the bistro, Parm, in New York City, Oct. 3, 2012.
Tiffany Hagler-Geard/ABC NEWS
Chicken Parm

What better place to enjoy a chicken parm than a restaurant named after it? This chicken parm sandwich is made with classic preparations all the way down to its Progresso breadcrumbs. Fresh basil and tomato sauce make this tasty creation good to the last bite.

Want to enjoy this sandwich at home? Try "Good Morning America"'s chicken parm burger recipe.

Edi & the Wolf

PHOTO: The Schnitzel Sandwich is served at Edi and The Wolf, New York City, Oct. 3, 2012.
Tiffany Hagler-Geard/ABC NEWS
Schniztel Sandwich

This breaded pork cutlet from Edi & the Wolf is a sandwich we'd love to find in our lunchbox. The crispy cutlet is topped with arugula, tomato and avocado and served on a toasted roll.

Ingredients
3 lb. heritage pork (center cut)
7 oz. flour
4 eggs
7 oz. breadcrumbs
Splash of seltzer water
Oil to fry
Salt
Lemon
Lingonberry jam

Slice pork against the grain into 80 gram pieces, pound until 1/4 of an inch think (pounding will allow it to cook evenly, tenderize the meat and make it soufflé nicer). Season with salt and pepper and dip in flour, egg (beaten with splash of seltzer) and breadcrumbs. Shake off excess. Heat oil till 350 F and crisp under constant circular movement for 60 seconds. Pat dry and serve.

Rosemary's

PHOTO: The Soppressata Panini made with spicy soppressata, pecorino Toscano and escarole on pressed ciabatta is served at Rosemary's in New York City, Oct. 4, 2012.
Tiffany Hagler-Geard/ABC NEWS
Panini

At Rosemary's, Italian-style fare is the food du jour, with foccacia and tomatoes seen bustling from kitchen to table. You'll want to bite into this crunchy panini-filled with cabbage, soppresata and hazelnuts, it a new take on the classic Italian sandwich.

Here are some tips for the perfect panini from Chef Wade Moises:

1. Less is more. Don't try and pile the ingredients too high--it's a panini not a hoagie. Panini should have just a few ingredients that shine together. Too much filling will cause your panini to slide apart when you press it or when you try and eat it.

2. When using tomatoes or other wet ingredients, slice them thinly and use them sparingly as too many wet ingredients can leave your panini soggy.

3. Spread your ingredients out to cover every inch of the bead. Every ingredient should be in each bite.

4. Very lightly oil or butter the outside of the bread to get a beautiful golden brown color. Go easy on the oil though as too much fat will make it soggy and some of the fat from your ingredients (salami, cheese etc) will also soak into the bread.

5. Press gently at first then apply slightly more pressure. If you don't have a proper panini press a cast iron pan works great. Weight the panini with another smaller pan, flip when crisp on the bottom and press again with the other side.

Sauce

PHOTO: The Porchetta sandwich is served at Sauce, in New York City, Oct. 3, 2012.
Tiffany Hagler-Geard/ABC NEWS
Porchetta Sandwich

Greasy and cheesy, this porchetta sandwich from Sauce is one we'll be craving on the weekends. Garlic-infused broccoli rabe and roasted fennel add a gourmet twist to this meat-lover's sandwich.

Ingredients
porchetta, thinly sliced, from your local Italian grocery store
roasted fennel
broccoli rabe
sugo d'arrosto sauce
provolone cheese, thinly sliced
baguette, toasted

For the fennel, take one bulb (top stalks removed) and cut it into four quarters lengthwise so each quarter has a piece of the core to hold it together. Wrap the fennel pieces individually in aluminum foil with the dull side facing out. Season the fennel with salt and cracked white pepper before you close up each pouch. Roast in a 325 degree oven until the fennel is golden brown and reserve.

For the broccoli rabe, throw some thinly shaved cloves of whole garlic into extra virgin olive oil and toast till golden brown, then add your fresh broccoli rabe along with just enough water to steam the broccoli rabe in the pan till tender and reserve.

For the sauce, reduce a very rich meat broth by about 75% until very very flavorful and intense and reserve.

To Assemble: On a sizzler platter or roasting pan lay out your Porchetta wide and long enough to cover your baguette. Put some broccoli rabe and some roasted fennel on top of the meat. Put some provolone cheese on top of the vegetables and put it all under a broiler till the cheese melts and gets a bit of color. Quickly with a spatula put the meat, vegetable and cheese mixture onto your baguette and pour some of the hot Sugo D'Arrosto sauce over the top.

Melt Shop

PHOTO: The Dirty grilled cheese features pepper jack cheese with caramelized onions, pickled jalapenos and is topped with crunchy potato chips, and served on sourdough bread in New York City, Oct. 4, 2012.
Tiffany Hagler-Geard/ABC NEWS
"The Dirty" Jalapeno and Potato Chip Grilled Cheese

This grilled cheese from Melt Shop is totally satisfying with a potato chip crunch. If you like a little spice, you'll love the pickled jalapeno peppers which add a nice kick. If you're in the New York area, check out the restaurant's new location in Chelsea on 26th Street and 5th Avenue.

Ingredients
hot skillet preheated to 350 degrees
spatula
steak weight or heavy plate
2 tablespoons room temperature high quality salted butter
sourdough
2 oz grated or sliced pepper jack cheese
2 oz grated or sliced Muenster cheese
1 oz pickled jalapeno peppers
2 slices ripe tomato
10 extra crunchy potato chips

Butter one side of each piece of bread liberally and place butter side down on a plate. Evenly distribute Muenster cheese on one side of the bread. Place pickled jalapenos on top of the Muenster spread evenly around the sandwich so there are jalapenos in every bite.

Place two slices of tomato on top of the jalapenos. Evenly distribute the pepper jack on each top. Close sandwich with the other piece of sour dough and place in the skillet. Place steak weight or plate on top and press lightly. Check after 2-3 minutes and flip with toasty and golden brown.

Repeat the same steps and then check the inside of the sandwich to make sure all of the cheese is melted. When sandwich is finished on stove, remove and cut in half. Open up each side and put half of the potato chips in each half serve immediately to ensure the best crunchiness.

City Sandwich

PHOTO: The Diane veggie sandwich is served at City Sandwich in New York City, Oct. 4, 2012.
Tiffany Hagler-Geard/ABC NEWS
Roasted Vegetable Sandwich With Goat Cheese and Sweet Balsamic Vinegar

This "Diane" sandwich from City Sandwich is a vegetarian's dream. Filled with roasted veggies and goat cheese on crispy bread, it's an awesome way to eat your vegetables.

Ingredients
4 large carrots (peeled)
2 large red onions (peeled)
2 sweet potato (peeled)
1 cup Brussels sprouts,or the one pint container - washed and remove brown base
2 large bulbs of fennel (remove the tops, especially the green leaves and cut bulbs into wedges, like lemons)
5-6 small parsnips (trim ends)

Cut all vegetables into "large bite size." In a separate bowl mix 1/2 cup of port wine, splash of olive oil and 1/2 cup balsamic vinegar. Place all "large bite size" vegetables in a bowl. Season with salt/pepper.

Pour the port wine and balsamic blend and coat/mix veggies well. Place on a baking pan, sprinkle some olive oil on top and bake at 350-375 stirring occasionally till veggies cook through. (test the sweet potato). Taste for salt/pepper, place on serving dish and top with crumbled goat cheese or other similar favorite cheese.

Recipe courtesy Chef Guerrieri.

Waffle and Wolf

PHOTO: The spicy roast pumpkin sandwich from Waffle and Wolf is shown here.
Tiffany Hagler Geard/ABC
Spicy Roasted Pumpkin Waffle Sandwich

Sandwiches don't always have to be made with bread. A restaurant specializing in sandwiches, Waffle and Wolf takes a regular homemade waffle and turns it into a vessel for just about anything. This savory sandwich is stuffed with spicy roasted pumpkin, arugula, pomegranate and a Turkish yogurt sauce.

Ingredients
1 pie sized pumpkin
2 tablespoons orange juice
For the spice mix:
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon cumin
1 teaspoon paprika
1 teaspoon herbs de provence

Preheat oven to 350 degrees. Peel pumpkin and remove seeds then dice into one inch cubes. Spray a small pan (roughly 9x9) with cooking spray and add orange juice. Mix spices together in a small bowl. Place diced pumpkin in pan and generously coat with spices (a lighter coat of spices will reduce the heat). Cook in oven uncovered for 45 minutes or until tender stirring half way through. Makes approximately 2 cups cooked pumpkin. Serve hot or cold.

Recipe courtesy chef and co-owner Daniel Richardson.

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