Gloria's Sandwich | Jacques Pépin Cooking At Home | KQED

Title / Presenter

Gloria’s Sandwich — Jacques Pépin From “Jacques Pépin: Cooking at Home” (KQED)

Ingredients

• English muffins, split and toasted (toasted a couple of times so they are dry)
• 1 large garlic clove (for rubbing on the toasted muffins; optional extra thin garlic slices)
• Sweet onion, sliced (amount to taste)
• Anchovy fillets (optional — a couple of slices plus a little anchovy oil)
• Tomato — 1 slice per muffin half (large enough to cover the bread)
• Salt — a dash, sprinkled on the tomato
• Grated mozzarella — enough to cover the bread/top of tomato
• Italian seasoning — a little, sprinkled on top

Equipment & prep

• Toaster or oven (toast/dry the English muffins — “a couple of times”)
• Broiler and oven rack positioned so assembled sandwiches sit about 7–8 inches from the broiler element
• Baking sheet or broiler pan
• Knife and cutting board
• Grater for the mozzarella
• Optional: bowl or plate for assembling

Step-by-step method

1. Split the English muffins and toast them until dry and crisp — Jacques emphasizes toasting “a couple of times.”
2. Thoroughly rub the top surface of each toasted muffin with a cut clove of garlic. (Optional: place thin garlic slices on top for extra garlic flavor.)
3. Layer a few slices of sweet onion on the garlic-rubbed muffin.
4. Add anchovy fillets (a couple of slices) and a little of their oil, if using.
5. Place one slice of tomato on each muffin half so it covers the bread.
6. Sprinkle a dash of salt over the tomato.
7. Cover with grated mozzarella, ensuring the cheese reaches all around the bread so it melts over the edges.
8. Sprinkle a little Italian seasoning on top.
9. Place assembled muffins under the broiler about 7–8 inches from the heat source. Broil until the cheese is melted and lightly browned — avoid placing too close to the broiler so the bread doesn’t burn.
10. Remove from the oven and let cool briefly before eating (Jacques recommends letting them cool a little to avoid burning yourself).

Timing / temperature cues

• No exact time is given; key cues: the cheese should be melted and lightly browned but not burnt.
• Maintain a broiler distance of approximately 7–8 inches.
• Toast the muffins “a couple of times” to ensure they are dry before assembling.

Chef tips & common mistakes to avoid

• Toast English muffins thoroughly (twice) so they are dry — Jacques suggests this is “probably the secret.”

  “Probably the secret” — toast the muffins well for best texture and to prevent sogginess.

• Rub the toasted muffin well with a large garlic clove for strong garlic flavor; you can also add thin slices of garlic.

• Don’t position the sandwiches too close to the broiler — you risk burning the bread.
• Make sure the mozzarella covers the bread edges so it melts evenly over the sides.

Plating / serving

• Serve open-faced or as sandwiches.
• Let cool slightly before biting to avoid burning.

Variations

• Anchovy is optional — the sandwich is “open to all kinds of interpretation.”
• Add extra garlic slices if you prefer more garlic.
• Substitute or add other toppings and seasonings to taste.

Referenced source

• Jacques Pépin — “Cooking at Home” (KQED)