Sarah Simmons, the owner of Columbia’s Rise Gourmet Goods and Bakeshop, refreshes the traditional egg sandwich with a deviled egg sauce. The key to Simmons’ chicken is the brine, which is well worth the one- or two-day wait to keep the chicken juicy after frying.
Prepare a charcoal grill with a half-chimney of coals. Skewer okra and brush with olive oil, then season to taste with salt and pepper. Grill for a few minutes per side, until charred and tender. Transfer okra to a bowl and toss with corn, tomato shrimp vinaigrette, [...]
Cut ends off the bread loaf (“Give them a kiss before you toss them; it’s Abuela’s tradition,’’ Beltran says), slice loaf into six-inch pieces, and cut those in half. Generously brush mustard aioli on bottom slices and cover evenly with pickles. Next, build the sandwich with two [...]