Category Archives: Other Recipes

Other Recipes by macKenzie SMith

A Shitty (yet delicious!) Bodega-Style Bacon, Egg + Cheese Sandwich

Bodega Style Bacon, Egg and CheeseIf you’ve lived in or have ever visited New York City, you’re probably well aware of the plethora of bodegas that stud our streets. And sure, they may provide us with slightly chilled bottles of water on a hot as heck summer day, “aged” chocolate bars that have bloomed (yes, I didn’t know this was a real thing until I moved up here), and of course - BODEGA CATS!

But our bodegas are more than that, they also help countless New Yorkers get breakfast on the run. These soggy yet delicious kaiser bun sandwiches, filled with thin bacon, melty kraft singles, and scrambled eggs, cost $3 (and come with a small coffee and sometimes ketchup or hots auce!) and are a staple among us city dwellers.

Wanna know the trick? Check out my Sandwich Expert page [HERE].

A Not-So-Boring Veggie Sandwich With 3 Pickles and Hummus

Not Boring Vegetable Sandwich

I’ll be totally honest here when I say that it’s hard to make a vegetarian sandwich that excites me (…unless it’s a grilled cheese of course… duh!) But it doesn’t have to be like that! Say goodbye to lifeless limp vegetables and start piling on some pickled vegetables, some savory protein-packed hummus, and crisp, fresh produce. By switching up the ingredients, you can create a sandwich that’s anything but boring.

Get the recipe from my Sandwich Expert Page right [HERE].

A Super Legit Ybor-Style Cuban Sandwich… OMG

Classic Ybor-style Cuban Sandwich

I spent about 8 years of my childhood in the Tampa Bay area, which… if you didn’t know, is pretty much The Cuban Sandwich capital of the world. I can tell you that this deliciously pressed pocket of awesomeness and I have some history and we go way back. Like way way back before I really even knew what it meant to have an awesome sandwich. It’s everything you’ve ever watned – salty, rich, crispy, meaty, and tangy! Umm brb I think I need to go get another bite. Ok, back.  And to be totally honest, you don’t have to go to Tampa, Miami or Cuba to find the perfect Cuban sandwich. With this simple and easy recipe, you can make it right at home!

Get the recipe on my Sandwich Expert page on right [HERE].


The Cutest Ham and Cheese Biscuits in the World

The cutest ham and cheese biscuit sandwiches everFlaky biscuits, smokey fried ham, buttery muenster cheese and sweet honey butter makes these miniature Southern heart-shaped (OMG CUTE!) sandwiches perfect for picnics, parties, and binge eating when you’re depressed and have no ice cream. Each bite is packed with Southern goodness and the heart shape adds an extra layer of fun and romance… even when it’s lacking in real life. I swear I’m not sad today, but I do recommend serving them with like 1 thousand mimosas and a few of your favorite hot sauces.

Get my recipe from my Sandwich Expert page on [HERE].

Easy Pickled Red Onions

easy pickled red onionsEven though red onions are among the mildest of onions, they sometimes can be too strong, spicy, or overbearing to eat in large doses… And ain’t nobody want dat stinky onion breath! Sure, you’re probably familiar with putting a few thin slices on your sandwiches but these quick pickled red onions are a simple sandwich secret that will forever change your mind about this sometimes breath-wrecking vegetable.

Rather than crying over the pungent scent, the pickling process breaks down the strong odors and helps sweeten up the red onions to showcase their natural sugars. Of course they’re amazing on sandwiches like this grilled summer squash sandwich or on these super flavorful dr. pepper pulled pork sliders, but they’re also a welcomed condiment to any salad or meat dish. Try using them on fried fish tacos, veggie-loaded falafel sandwiches, vinegar-based pasta salad, and/or in creamy dishes like coleslaw. And don’t forget the grilled cheese!

Want the recipe? Go to my Sandwiches Expert Page on right [HERE]!

The Everything-Everything Bagel

open-faced bagel sandwichThis open-faced breakfast sandwich was originally created to cure a nasty hangover while camping in upstate New York… but that really has nothing to do with anything because this recipe is totally doable anywhere in the world – but only if they sell (or you can make) bagels of course! Half of an everything bagel is smeared with cream cheese and topped with tomatoes, cucumbers, red onions, scallions, salt and freshly cracked pepper. It’s a great way to start the day and because it’s open-faced it will help prevent you from starting your day by inhaling a bunch of carbs in the morning. And if you don’t have a campfire, just toss your bagel half in the toaster and let it crisp up in there. It doesn’t matter as long as you get a nice texture on the outside of the bread.

And although this sandwich is perfect as-is, it should also serve as a starting point to create even more tricked-out breakfast sandwiches. For example, try adding on smoked salmon and a few capers for some added spunk. Or get a little more creative and add a few thin slices of prosciutto with some baby arugula and balsamic glaze. The possibilities are endless here people! Oh, and please don’t pay any attention at all to how dirty my fingernails were… I was camping… foraging for food… keeping my dog away from the bears, remember?!

Get the recipe from my Sandwich Expert page on [HERE].

Easy Pickled Radish

pickled radishIf you’ve never had pickled radishes, you should definitely give this recipe a try. They’re sweet, crunchy, a little bit spicy and perfectly salty. They can live in your fridge for a few weeks if you keep them in an airtight jar and they can be spiced up by adding red pepper flakes, mustard seeds, or even dill. What you do with them – well that’s up to you!

To get started and to get the radishes ready to be pickled, you can either slice them very thin with a super sharp pairing knife or you can use a mandoline – which is the preferred method because it creates uniform cuts in about half the time. Whichever way you choose, just be careful because not only are radishes pretty small and hard to handle, but they’re also round which makes them even more risky!

Once you have them pickled put ‘em atop a classic egg salad sandwich or nestle these little flavor bombs between two buttered pieces of white bread. You can even place a bowl of these pickled radishes on any DIY sandwich bar. However you choose to use them, I can assure you that they’re a great addition to any sandwich!

Want the recipe? Visit my Sandwich Expert page on right [HERE]!

A Classic Deli-Style Turkey Sub

The perfect turkey sandwichI talk about being from Florida a lot… and it’s mainly because of the turkey sandwich from Publix. I don’t know what it is about this simple little turkey treat, but for some reason it’s just right. And let’s be honest, there’s nothing like sinking your teeth into a perfectly made turkey sub from the deli. It’s the ultimate go-to sandwich whether you’re stoned at the beach or are tucked behind a desk in some cubicle at work.

But as with everything, there are some obstacles. We all know that feeling of disappointment that rolls over us when our sandwich starts to fall apart mid-bite. So to avoid that, you definitely need to take the proper precautions. Sandwich building is an art, so I’ve laid out the methods and order to insure that the ingredients will stay tucked in place and each bite will be absolutely perfect. Want to see what I’m talking about?

Click [HERE] to get the recipe from my Sandwich Expert page on

Quick Pickled Cucumbers

quick-pickled-cucumbers I grew up with quick pickles on the dinner table. My mother served them doused with rice wine vinegar alongside sliced red onions and big chunks of tomato. I’d always munch on them solely as a side dish, but ever since gobbled them down on a steamed bun at David Chang’s Momofuku milk bar, all I want to do is put them in ALL THE SANDWICHES!

I’ve used this recipe on all types of sandwiches, but my favorite would have to be the banh mi. Although its flavor is light, the freshness that it brings is delightful. Try quick pickled cucumbers on vegetarian sloppy joes, loaded with barley and caramelized onions, or try it on tea sandwiches with a little bit of chive-infused cream cheese.

Want the recipe? Check out my super awesome Sandwich Expert page on right [HERE]!

Limburger Macaroni + Cheese with Bratwurst

Limburger Mac and Cheese

Every single time I hear the word limburger, a certain b52’s song starts playing in my head and doesn’t leave for about a month in a half. And not to say that I’m not a big fan of this German block of funky goodness, but it’s true – Limburger has a bad reputation for being one of the stinkiest cheeses on the block shelf. It’s pungent, almost B-O like stank turns most people off and even I can even attest to that. After using it in a pop-up at Underground Butcher a few weeks ago, my fingers reeked like smelly feet for approximately 2 days. It was pretty gnarly but the sandwich was really good so it was totally worth it.

And don’t get me wrong, this bitch loves herself some stinky cheeses but I get that some people are terrified of ‘em so when I was trying to develop a limburger-based macaroni and cheese  recipe for the my buds at Wisconsin Cheese (see the original post here), I knew I had to make something that everybody could adore.

Once limburger is melted down into a thick and creamy sauce with whole grain mustard seeds, bratwursts, and caramelized onions, the distinct odor mellows out while still maintaining its rich and funky iconic goodness. And best of all, this recipe is topped with toasted rye breadcrumbs and thinly sliced red onions, which sort of mirrors the classic Wisconsin Limburger Sandwich which has been passed down from its German ancestors. So if you haven’t been a fan of limburger in the past but want to give it another go – try this Wisconsin Limburger Macaroni and Cheese recipe! I promise that you’ll dig it.

Wisconsin limburger mac n cheese



  • 1 pound whole wheat campanelle pasta
  • bratwursts, precooked, quartered and sliced
  • 5 tablespoons salted butter
  • small yellow onion, diced
  • 1 pinch red chile flakes
  • 1 tablespoon all-purpose flour
  • 1 pint heavy cream
  • 2 cups (12 ounces)Wisconsin limburger cheese
  • 2 tablespoons whole grain mustard
  • 1 tablespoon honey
  • 1/2 tablespoon apple cider vinegar
  •  salt
  •  black pepper
  • 3 slices caraway rye bread
  • 1/4 red onion, very thinly sliced


In large pot of boiling salted water, add pasta and cook until al dente, about 7 minutes. Strain, rinse with cold water and set aside.
In medium skillet, pan-fry brats over medium-high heat for 3-5 minutes until browned on each side. Set aside.

In saucepan over medium heat, add 4 tablespoons butter, onion, pinch of salt, and red pepper flakes. Cook for a few minutes until onion becomes translucent and slightly caramelized. Whisk in 1 tablespoon flour and cook 2-3 minutes until tan-colored roux has developed. Whisk in heavy cream. Cook, stirring often, until mixture bubbles and begins to thicken; about 3 minutes. Add limburger, with rind still attached, and stir consistently so cheese melts into creamy and smooth sauce. Add whole grain mustard, honey, and apple cider vinegar, salt, and pepper and stir.

In pot, combine cooked pasta, brats, and limburger sauce and then transfer to baking dish. Season with salt and pepper. Place shaved red onions evenly across top and set aside.

Place rye bread in food processor. Pulse until tiny bread crumbs form. In small skillet over medium-high heat, melt remaining 1 tablespoon butter and add bread crumbs, salt and pepper. Stirring frequently, toast breadcrumbs until golden brown and fragrant. Pour rye breadcrumbs over macaroni and cheese and serve immediately.


limburger mac n cheese 2


Oh, oh oh! And don’t forget to enter All Things Mac and Cheese’s latest giveaway! You could win the ultimate mac n cheese prize pack that includes an All-Clad Pasta Pot, All-Clad Saucier, Lodge Enameled Cast Iron Casserole, Wooden Handled Flat Whisk, OXO Good Grips Box Grater, Selection of Wisconsin Cheese and butter. It’s pretty dope!

**This recipe was developed for All Things Mac and Cheese for the Wisconsin Milk Marketing Board. I was paid for recipe development and photography. Opinions are my own.**