The Vintage New England Sandwich That's Super Simple To Make

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We'll say one thing about our friends from the Northeast: they know a good sandwich. From the chow mein sandwiches of the South Coast region to both Maine and Connecticut lobster rolls (yes, there's a difference) and every New England-style hot dog in between, those Yanks excel at taking heaven and putting it on a roll, hoagie, or bun. We recently became aware of an old-school New England sandwich that has been languishing, more or less forgotten, for too long. It has only two ingredients, and it's the perfect option for your next no-cook lunch, girl dinner, or midnight snack. It's a baked bean sandwich.

New Englanders love their baked beans and have a long, rich cultural tradition of eating them en famille on weekend nights. They heat them up with weenies, sop them up with brown bread, and compete fiercely for the very best recipes. No self-respecting New Englander's pantry is complete without a time-worn ceramic bean pot! And, when they have leftover baked beans, sometimes they slather a heaping spoonful on a thick slice of white bread like a spread and turn the result into a sandwich. Allowing the beans to sit in the fridge at least overnight is paramount to the success of this "recipe" — if such a simple preparation even justifies that label — because the sweet, umami-rich liquid suspending the beans becomes viscous and thick enough to stay contained by the bread.

An authentic New England baked bean sandwich will naturally be made with homemade baked beans, but we won't tell on you if, for the purposes of trying out something new, you opt for the canned variety — Bush's Best Boston Recipe baked beans are a good place to start. We've been known to zhuzh up ordinary canned baked beans with some logical, flavor-heavy additions like crumbled, crisp bacon, sautéed diced onion, prepared mustard, and/or extra brown sugar, depending on what aspect of the beans (umami-savory or sweet-smoky) we are trying to play up. Cold beans are the tradition here, but you can probably heat them just a bit before they get runny. Brits, who readily eat beans on toast, have been known to make baked bean sandos with grilled cheese or butter for extra flavor, and we approve of this variation. 

Speaking of the bread, your choice matters. Something with a substantial crust is not only going to resist turning soggy under the juicy beans, but it will also add a pleasant textural contrast to the mushiness of the filling. In short, toasting the bread is a great move. Alternately, if moist, sweet, and messy is the vibe you like, you can opt for serving your baked bean sandwich open-faced. Then, it won't matter if the beans are hot. Munch up your sandwich with a knife and fork, and soak up all that warm, comforting deliciousness.