Pile into a split croissant or serve on a bed of arugula.
 | | David Malosh for The New York Times. Food stylist: Simon Andrews. |
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What to Cook This Weekend: Pepperoncini Tuna Salad Sandwiches |
Good morning. Here's an excellent sandwich I ate around 60 miles south of the Jones Inlet on Long Island the other day, zooming around the New York Bight looking for offshore bluefin tuna: mortadella, provolone and napa cabbage kimchi on a buttered baguette, with pickled jalapeños and cilantro leaves. |
Would that sandwich have been as fantastic if I'd eaten it under fluorescent lights at a desk in a Nevada server farm, or at a scarred wooden table in Bologna? Maybe. Maybe not. Context matters. There were whales out there, and storm petrels pattering around. Everyone eating together, a huge ecosystem of which I was the smallest part. Still, I think that sandwich was pretty good, and worth trying this weekend, wherever you stay. |
Other possibilities: my colleague Eric Kim's new recipe for a pepperoncini tuna salad (above), a reboot of a classic, with sweet pickle relish, celery and a drizzle of sesame oil. |
Or perhaps make a turkey sandwich with savory blueberry jam that Eric adapted from one Matt Cahn makes at his Middle Child sandwich shop in Philadelphia? Turkey and Gruyère on a toasted ciabatta roll with blueberry jam run through with garam masala and cinnamon — that is a run of fine words. Cahn ties everything together with Duke's mayonnaise, a favorite of our southern states, tangy and rich. But you could use Hellmann's instead (that's Best Foods if you're out West). Or make your own! |
There are many thousands more recipes to cook this weekend awaiting you on New York Times Cooking. You may not be surprised to learn that you need a subscription to read them. Subscriptions support our work and allow it to continue. If you haven't done so already, I hope you will subscribe today. Thanks. |
Please reach out for help if you run into issues with our technology: cookingcare@nytimes.com. Someone will get back to you. Or write directly to me if you're moved to say hello, or to register your ire about something we have or have not done: foodeditor@nytimes.com. I can't respond to every letter. But I read every one I get. |
Now, it's a far cry from chirashi or schav, but you've got to read Sally Jenkins in The Washington Post on the tennis legends Chris Evert and Martina Navratilova, who met as teenagers, became bitter rivals and then grew into close friends. Here's Jenkins: "At the ages of 68 and 66, respectively, Evert and Navratilova have found themselves more intertwined than ever, by an unwelcome factor. You want to meet an opponent who draws you nearer in mutual understanding? Try having cancer at the same time. 'It was like, are you kidding me?' Evert says." |
Finally, here's Olivia Rodrigo going small to tall on her new single, "Vampire." That's sandwich-making music! I'll see you on Sunday. |
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