Best Sandwiches in the South

E-mail recipes to emcgauley@charlestonmag.com or write to Charleston Home, P.O. Box 1794, Mt. Pleasant, SC, 29465-1794.

In the meantime, whet your appetite with three of our all-time favorites

Open-Face Tomato Sandwiches with Chive Aioli

recipe by Heather Garvin, food editor, Charleston Home

(Serves 8)

Prep Time: 10 Minutes

Cook Time: None

1 loaf fresh ciabatta bread

Homemade aioli (recipe follows)

4 beefsteak tomatoes

Kosher salt

1 bunch watercress, tough stems removed

Extra virgin olive oil

Balsamic vinegar

For each sandwich, cut one 1/2-inch slice of bread from the loaf. Generously spread aioli on one side of the bread slice. Lay face-up on serving plate. Cut 1/4-inch slices from the tomato and shingle three tomato slices on top of bread. Sprinkle with kosher salt. Top tomato layer with a small handful of watercress. Drizzle with olive oil and balsamic vinegar.

For the aioli:

1 cup Hellmann’s mayonnaise

1 tsp. fresh lemon juice

3 Tbs. chopped fresh chives

1/2 tsp. freshly ground black pepper

Pinch of garlic powder

Combine ingredients in a medium bowl. Stir until well-blended.

Chicken & Pancetta Sandwiches

with Homemade Fig Jam

recipe by Heather Garvin, food editor, Charleston Home

(Serves 4-6)

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Inactive Prep Time: 4-12 hours

1 loaf ciabatta bread

1 recipe fig jam

1 lb. cooked chicken, pulled or thinly sliced

Freshly ground black pepper

12 thin slices pancetta

Slice ciabatta in half lengthwise. Spread an even layer of fig jam on each side. Spread chicken over the bottom half of the loaf. Sprinkle with black pepper to taste. Shingle pancetta slices over chicken and turn the top side of the loaf over to close, pressing down firmly. Wrap tightly in plastic wrap and refrigerate for four to 12 hours. When ready to serve, remove the plastic wrap and cut bread into desired-size wedges. Wrap each wedge in parchment to transport.

For the fig jam:

4 cups fresh local figs, roughly chopped

2 cups port

2 Tbs. honey

Cook all three ingredients over medium heat until the figs are softened and liquid is reduced by half. Transfer to food processor and blend to jam consistency.

B.E.L.T Sandwiches

recipe by Kevin Johnson, chef, REV

(Serves 2)

Prep Time: 10 minutes

Cook Time: 10 minutes

3-4 thick slices bacon

2 slices crusty multigrain bread

1 local, vine-ripened or heirloom tomato

Coarse salt

Fresh ground pepper

Duke’s Mayonnaise

Watercress or arugula

Local egg

Cook bacon to desired crispiness and drain fat. Toast bread on both sides until golden brown. Meanwhile, slice tomato about 1/4-inch thick and season with salt and pepper.

Spread a thin layer of Duke’s Mayonnaise on bread. Place three to four slices of tomato on bottom piece of bread, then top with bacon and a handful of greens. Cook egg over-easy so the yolk is still runny. Place on greens. Top with the other slice of bread and serve immediately.