Sandwich of the Week: Manzanilla’s Lunchtime Trifecta

Sandwich of the Week: Manzanilla’s Lunchtime Trifecta

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Chef Dani García opened Manzanilla on Manhattan’s East 26th Street earlier this year, and it’s already received a star from The New York Times, who hailed it as "a grand entrance" for the chef, who’s renowned in his home country of Spain. He’s brought much of his Spanish charm to the menu at his first American restaurant, and at lunchtime, this charm is best experienced through its three sandwiches: Ibérico Pork "Secreto," a Bocadillo de Calamares, and an Oxtail Burger.

The "Secreto" takes slow-cooked skirt steak from Ibérico pigs (best known for their jamón Ibérico), and places it on bread from Pain D’Avignon, then tops it with chunks of spicy chorizo, caramelized onions, spicy mayo, and long green peppers. It’s sweet, spicy, porky, just the right level of messy, and wildly fulfilling.

The Bocadillo de Calamares (top) starts with a long, soft white roll, also from Pain D’Avignon. This gets topped with a heap of perfectly fried calamari, tomato jam, and fresh grated tomato, and in a nod to the fried seafood sandwich that it is, romaine lettuce and tartar sauce. It’s a well-composed beauty, and is a perfect summertime lunch.

Finally, the burger (left). The patty is unlike any we’ve encountered before, because it’s half 80/20 meat from Pat LaFrieda and half traditional Cordovan oxtail stew. You heard right: oxtail is braised in red wine, onions, carrots, and tomato, then pulled off the bone and mixed with minced mushrooms, caramelized onions, and the reduced braising liquid. Then it’s mixed with the raw beef, seared, placed on a homemade brioche bun, and topped with havarti cheese, pickles, arugula, and oxtail mayo. When you bite into it the meat crumbles away, and you’re left pondering how a simple burger can be such a winder to behold. The answer? It’s not a simple burger.

Lunchtime is the perfect time to drop into Manzanilla. It’s not crowded, the large windows let in ample sunlight, and, best of all, you have the opportunity to try two of the best new sandwiches — and quite possibly the best new burger — in the city.

Click here for other featured sandwiches or check out the 2012 Year in Sandwiches and the Sandwich of the Week Slideshow. Know a sandwich that should be featured? Email The Daily Meal or comment below. Better yet, become a contributor and write up your favorite today!

Happy National Sandwich Week! Give the lunchtime staple a makeover with these delicious recipes

It&aposs National Sandwich Week, a time to celebrate the humble and easy-to-make butty.

The lunchtime staple is well-loved across the nation, but why not spice up your fillings and go for something a little more exciting?

Although a cheese and ham sarnie might suffice for a quick meal, you can creative with your fillings and flavours.

We&aposve selected three tasty recipes for you to try at home.

We promise you&aposll never look at a sandwich quite the same way again!

Philly Cheese steak sandwiches


2 packs of Everyday Essentials frying steak

200g mushrooms, sliced (optional)

100g Emmental cheese, grated

  1. For this recipe, the steak needs to be sliced very thinly.
  2. This is best achieved if the steak is put in the freezer for an hour before slicing.
  3. Remove the steak from the pack and with a sharp knife cut into thin slices.
  4. Put all the steak into a bowl and toss with salt and pepper.
  5. Thinly slice the onions and fry with 1 tbsp olive oil over a medium heat until the onions are caramelised.
  6. Toast the rolls - optional but helps the bread hold up to the mass of filling!
  7. Heat 1 tbsp of olive oil in a large frying pan until smoking hot.
  8. Carefully scatter the steak slices and quick fry them for no longer than 5 minutes tossing regularly.
  9. Remove the steak from the pan and add mushrooms to the juices in the pan, fry for 3-5 minutes.
  10. Assemble the sandwiches with generous helpings of steak, onions and cheese.

The Italian Job Giant Ciabatta sandwich


1 Sunnyhills Whole long ciabatta

1 Italian mozzarella ball, drained

1 pack Italian Salami selection

2tbsp Bramwells light mayo

2 handfuls fresh rocket leaves

  1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
  2. Cut the ciabatta length ways in half and drizzle the olive oil on the inside of both sides. Place on a baking tray cut side up and bake in the oven for 8-12 minutes until golden and starting to crisp.
  3. Remove from the oven and allow to cool.
  4. Mix the pesto with the mayonnaise and spread evenly over both halves of the bread.
  5. Layer from the bottom with the basil ham, then the torn up mozzarella ball. Top the mozzarella with the Italian salamis and finish with the rocket leaves.
  6. Add the top layer of bread and stud into 8 portions using cocktail sticks.
  7. Slice when ready to serve for a picnic lunch or half-time match snack.

Cookie and ice cream sandwich


Halo Top Chocolate Chip Cookie Dough, Chocolate and Vanilla Bean flavours

1tbsp chopped 80% dark chocolate

  1. Start by preheating your oven to 350°C.
  2. Take a large mixing bowl, and using a masher, mash the sweet potatoes with the melted butter and milk, and then stir the mixture well with a spatula.
  3. Then sift and stir the flour, baking powder, and the beaten egg, and mix them in with the other ingredients.
  4. Pop the resulting mixture onto a fresh, greased baking sheet, deposit it in the preheated oven, and bake for about 15 minutes.
  5. Take the mixture out of the oven and allow it cool off for around 60 minutes.
  6. Once cooled take the mixture and start kneading it on a floured board.
  7. Roll the dough out in a circle, ½ an inch thick and then cut into cookie-sized pieces with a circular cookie cutter.
  8. Finally, pop some dark chocolate pieces into the dough and then put the cookies on a greased baking sheet, and bake for another 15 minutes.
  9. Once the cookies have cooled, spoon out a (large) tablespoon of your preferred flavour of Halo Top ice cream between two of your sweet potato cookies.

Take the resulting sandwiches to the freezer for 30 minutes to encourage a sandwich- ice cream marriage.

Best sandwich recipes

A classic coronation sarnie taken up a notch. Spices, garlic and ginger bump up the flavour, along with tangy pickled onions and crunchy poppadoms.

Marmite-glazed steak sandwich

Rump steak, brushed in Marmite and layered with chutney, rocket and dolcelatte, makes for a seriously indulgent savoury lunchtime treat.

Istanbul’s mackerel sandwiches (balik ekmek)

Yasmin Khan’s balik ekmek , a street-food staple popular in Istanbul, is a colourful medley of fried mackerel, salad and a pomegranate molasses dressing inside a ciabatta roll.

Egg mayo sandwich

Check out this incredible supercharged egg mayo sarnie. Egg sandwiches can be a bit one dimensional but this turns up the volume in every way with pickly, salty, crunchy hits in every bite.

Steak and buttered onion sandwich

Our classic steak sandwich is really easy to prepare and dressed with fresh rocket leaves, buttery onions and a good dash of Worcestershire sauce for extra flavour. Serve with some chips and tuck in!

Ultimate deli sandwich

Try all of the good stuff in the deli section stuffed between springy focaccia slices.

Posh fish finger sandwiches

Nothing beats a fish finger sandwich. We’ve added homemade tartare sauce, brioche buns and peppery rocket to posh this version up.

Scampi po’ boy

This sarnie hails from Louisiana, which is famous for deep-frying its plentiful seafood and stuffing it in baguettes with loads of hot sauce.

Crab and avocado rolls

A quicker, more economical version of a classic lobster roll. The avocado makes the filling go further… clever, right?

Brisket sandwiches with beer onions and blue cheese

Get your friends over and slow cook this beef brisket for a simple yet hearty way to feed a crowd. Serve with sweet onions and creamy blue cheese for a next-level sandwich filling.

Crayfish rolls

These rolls use a mash-up of a classic Marie Rose cocktail sauce and a spicy southern American remoulade dressing. Use small, sweet prawns if you can’t get crayfish.

Celeriac katsu sando

Take your sandwiches up a notch with our impressive and crunchy celeriac katsu sando. This moreish Japanese sandwich may take a bit of effort but it’s well worth the wait, plus it’s veggie too.

Chip-shop bap

Check out our crispy fish burger with vibrant mint mushy peas and homemade tartare sauce. This flaky fish bap may take a little effort but it’s ready in just 30 minutes.

The ultimate BLAT sandwich

Upgrade your classic BLT to our ultimate bacon, lettuce and tomato sandwich with avocado. Make this easy sandwich recipe for a quick midweek lunch for two.

Onigirazu (sushi sandwich)

Switch up your usual sarnie for our sushi sandwich with soft sashimi tuna, pickled fiery ginger and crunchy veg. Plus, this easy Japanese onigirazu recipe is low in calories too.

Avocado hummus, falafel and broad bean baguettes

These vegan baguettes are packed with creamy hummus, vibrant broad beans and flavoursome falafel, a perfect lunchtime meal.

Portuguese prego sandwich with green piri-piri

Check out our vibrant and punchy Portuguese prego recipe. This simple steak sandwich recipe is served all over Portugal – the green piri-piri, although not traditional, gives a massive flavour boost.

Olive fried chicken sandwich

Check out this epic buttermilk fried chicken recipe. Our own olive fried chicken sandwich takes a fast-food favourite up a notch with the addition of a spicy, salty, sweet glaze.

Short rib sandwich

Packed with meltingly tender short ribs and creamy blue cheese this epic crispy baguette sandwich takes lunch to a whole new level. This makes four quite hefty sandwiches so you could split one and share with fries if you like or, if you are having a party, cut into smaller bite-sized sections.

The Cubano sandwich

This is an iconic food-truck sandwich in the US using Cuban mojo pork. It take a while to make but it’s a great casual entertaining idea.

Indian fish kofta sandwich

Upgrade your sarnie with our Indian fish sandwich with creamy raita and punchy chutney. These easy flatbreads are quite magical, starting off puffy and scone-like then gradually becoming moreishly chewier as they cool down.

Smoked mackerel open sandwich

Open sandwich style, just like the Scandis! Our recipe for smoked mackerel on rye with horseradish cream and pickled radish makes for a great lunch or lighter dinner for one. The horseradish gives it a punchy kick.

Katsu sando

This is a proper indulgent sandwich! Tonkatsu is a Japanese dish of breaded, fried pork served with cabbage and dark, sweet tonkatsu sauce. It also appears in sandwich form as the katsu sando, which is a popular grab-and-go lunch for busy workers. We have plenty more Japanese recipe ideas here.

Quick and easy halloumi, harissa and honey toastie

Check out Sabrina Ghayour’s take on everybody’s favourite, the classic cheese toastie. Filled with salty halloumi, rose harissa and honey for a touch of sweetness, this toastie is too delicious for words. It’s meat-free too, so your veggie friends don’t have to miss out.

Mushroom ciabatta sandwich

What did we do to deserve such an epic sandwich? Garlicy mushrooms, fresh green pesto, Taleggio cheese and roasted red peppers make for a delicious filling. Use brie if you want a veggie sandwich – taleggio is made with animal rennet.

Eggs Benedict baguette

We’ve taken a classic brunch recipe and made it even better with this recipe for eggs benedict baguette. It’s also a great, easy way of making hollandaise.

Fried shrimp po’ boy sandwich

The po’ boy is a New Orleans classic. The fried fillings include catfish, oysters and soft-shelled crab. What makes it extra special is the remoulade, a spiced Cajun mayo-based sauce. If you want to fill your deep-fried craving then try one of our deep-fried recipes.

French dip sandwich

This is a meat-and-bread lover’s dream. A soft bun stuffed with slow-roast beef comes with its very own bowl of hot gravy for dunking. Yes, DUNKING your sandwich in gravy is a thing!

Grilled reuben sandwich

This our ultimate version of a New York favourite. In just 10 minutes you can be enjoying that salty beef, tangy sauerkraut and melting cheese – perfect for an indulgent supper for one.

Bulgogi cheese steak

Philly cheese steak + bulgogi is a marriage made in heaven sometimes known as a koagie. This indulgent sandwich is super easy to make. This is one of our favourite Korean recipes, but there are more here.

Turkey meatball subs with quick wedges

Fill bread rolls with meatballs for a speedy midweek meal. This easy sub recipe, made healthy with turkey mince is served with quick sweet potato wedges.

Open steak sandwich with balsamic shallots

A really quick and easy lunch idea, this open steak sandwich is dressed with peppery rocket and sweet caramelised shallots. Creamed horseradish adds a punch for a flavour-packed snack or starter.

The fool’s gold sandwich

Legend goes that Elvis once chartered a plane from Memphis to Denver to eat one of these at the Colorado Mine Company restaurant. It’s an American classic that sounds so wrong but tastes so right

Creamy Southwest Spice Dressing

  • 2-3 Tbsp Lemon Juice
  • .5 to 1 Tbsp Extra Virgin Olive Oil
  • 1 heaping tsp Tahini (sesame seed butter, in Middle Eastern section of most markets)
  • 1 Tbsp Dijon Mustard
  • 2 tsp Mrs Dash salt-free Southwest Chipotle Seasoning
  • 1/4 tsp Himalayan Sea Salt (I just fresh grind in to taste)
  • 2 Tbsp Balsamic Vinegar
  • 1 Scant Tbsp Garlic Powder OR 2 cloves minced garlic
  • 2 tsp Onion Powder OR 2 Tbsp minced red onion
  • Freshly Ground Black Pepper (to taste… I like quite a bit)
  • Half a dropper of liquid Stevia, OR 1/2 Tbsp honey, OR 1 Tbsp Stevia in the Raw

Directions: Put it all in a bowl, whisk together, and toss with quinoa and kale…. That’s it. (Hint: make ahead of time by at least 30 minutes to let the flavors all soak up and merry. Nom!)

I always have a few cups of cooked quinoa in the fridge that I prepare in bulk in my rice cooker, one or two days a week. As for the kale, get 2-3 BIG handfuls, remove any stems (they tend to be a bit bitter sometimes), and chop up well before tossing.

7 Keto Sandwich Recipes You'll Want to Make for Your Next Meal

You can still eat sammies on the keto diet. Here's how.

When it comes to lunch or breakfast, you can&rsquot go wrong with a classic sandwich stuffed with tasty fillings. But when you&rsquore on the keto diet, bread is a no-go&mdashwhich means you&rsquore eating a ton of salads or plain pieces of meat or fish with some veggies. Every. Single. Day.

Since this gets super boring after while, it&rsquos nice to find sandwiches that actually are keto-friendly, so you can indulge in your favorite sammies and wraps without going past your daily carb count. Try one of these delicious recipes for your next meal!

These rolls by Lexi&rsquos Clean Kitchen are made with cauliflower to keep carbs down to 8.4 grams a serving and they allow for fun with the fillings. For breakfast, add an egg with avocado or nut butter, and for lunch try some lean protein with veggies and a creamy sauce. You should be able to eat two and consider each one a mini sandwich.

Imagine waking up to the smell of a warm breakfast sandwich&mdashmmmm. You can stuff it with whatever you want, but this blogger from Gnom Gnom suggests ham and cheese, like mozzarella, with some Dijon mustard. Can&rsquot say it&rsquos a bad choice! You&rsquoll get 18 grams of fat and only 5 grams of net carbs for each pocket.

This keto sandwich by Cast Iron Keto just screams Jewish deli, and it&rsquos the perfect lunchtime meal to munch on. Each serving has 5 grams of net carbs and 37 grams of fat to keep you in ketosis. The best part? The rolls are soft and flavorful&mdashyou&rsquod have no idea they were so low in carbs.

Because the fillings are so hearty, like turkey, cheese, and bacon, this lettuce wrap sandwich by Lexi&rsquos Clean Kitchen uses zero grains but still holds everything together nicely. You&rsquore eating a ton of fat and protein and practically no carbs, as there&rsquos no bread. For more fat, add in a rich dressing and some other items like avocado, sour cream, or more bacon.

It&rsquos a great breakfast recipe but it could also work for an easy lunch. This sandwich by Keto Connect uses low-carb bread and some savory fillings, like an egg, bacon, and Havarti cheese (though any cheese will do) to make a protein-packed, high-fat sandwich that won&rsquot kick you out of ketosis. Each one has 31 grams of fat, 25 grams of protein, and only 2.5 grams of net carbs.

You can put anything in a wrap&mdashsteak, chicken, turkey breast with bacon, lettuce and tomato&mdashand these low-carb, keto-approved tortilla wraps by Peace, Love and Low Carb make eating a sandwich easy. Each wrap has only 94 calories, 0.4 grams of net carbs, 9.7 grams of protein, and 5.6 grams of fat. Play with fillings to add in fat, like avocado or nut butter.

These wraps by All Day I Dream About Food are great for lunchtime, paired with a small soup or salad. Each sandwich has 19.49 grams of fat and 1.95 grams of net carbs, all for 268 calories. Feel free to add in some extra fats from avocado or a creamy dressing to boost flavor and grams. Or go heavier on the bacon (you know you want to).

A basic tuna salad makes for a classic lunchtime meal

It's easy to forget about tuna salad as an easy and delicious lunch recipe, but it's a great way to take a break from the standard ham and cheese or peanut butter and jelly sandwiches. Plus, you can use this tuna salad recipe to add protein to a salad, eat with your favorite veggies, or even in a hollowed-out apple. You only need 10 minutes to make the salad, which yields four servings. Keep mixing up your recipes to try different ideas as the week wears on.

Elvis Presley's peanut butter-banana-bacon sandwich might be the greatest celebrity recipe

As far as famous people go, once you’re known by a single name, you’re on a whole different level. Cher. Madonna. Bono. And of course, the biggest celebrity of all: Elvis. And if you think of an Elvis recipe, likely only one dish comes to mind. Which makes Elvis’ Grilled Peanut Butter And Banana Bacon sandwich the greatest celebrity recipe of all time.

In honor of the 41st anniversary of Elvis’ death this week, I decided to make this concoction I have heard about my entire life. (I believe I first read about it in Tiger Beat magazine when I was a kid, described as “fattening, and The King’s favorite food!”) Peanut butter and banana sandwiches, I have been down with for a long time. Grilling that sandwich, welp, nobody lives forever. Add bacon to that same sandwich and it seems like a miracle that Elvis even made it to the age of 42.

Salon says that the PBBB may have been created by “Elvis’ longtime cook and maid Pauline Nicholson, who called him Mr. P. and worked for him from 1964 till he died.” Another one of Elvis’ cooks sadly noted, “The only thing in life he got any enjoyment out of was eating.” Kind of helps explain this extravagant concoction. But is the excess worth it?

After crafting it at home, I have to say yes. No, it’s not about to knock the BLT off the top of my favorite bacon sandwiches list. But Elvis and his kitchen staff were definitely on to something with the inspired combo of salty and sweet, and textures both crunchy and smooth. Warmed-up banana is a surprisingly almost perfect fodder for crispy bacon, with the peanut butter functioning as a binding agent. You can see why the peanut-butter-bacon-banana trifecta has also been utilized in “Elvis”-branded everything from pancakes to ice cream.

Since it’s near impossible to butter a piece of bread on one side and smooth peanut butter on the other, there’s a simple way to make this sandwich that even uses up that delicious bacon fat. If you like your arteries unclogged, you probably wouldn’t want to make this a daily lunch special. But to give a toast to Elvis this week (possibly alongside a viewing of impressive new documentary The King , or maybe a rewatch of King Creole), there’s no sandwich more appropriate.

22 High Fiber Lunches to Keep You Full Till Dinner

We all know the 3 p.m. slump far too well. Lunch was a quick piece of pizza because we were too busy to prep a salad. Now we’re starving again and we’ll eat anything within arm’s reach. Hello, cupcakes in the office kitchen.

What that pizza lunch was missing was our (other) favorite f-word: fiber. You know, that stuff naturally found in fruits and vegetables that keeps you regular and reduces the risk of cardiovascular disease. Slavin J. (2013). Fiber and prebiotics: mechanisms and health benefits. DOI: 10.3390/nu5041417

If the phrase “fiber-filled” conjures up images of boring old cereal, fear not. You’ll actually be excited to start bringing your lunch to work when you know fiber-filled food can be this freakin’ fantastic.

1. Honey mustard salmon with shaved brussels sprout salad

Fiber per serving: 5 grams

This recipe is a super fun way to switch up your packed salad routine. The brussels sprouts are a filling, high fiber alternative to lettuce, while the broiled salmon needs to be served room temp, so it’s perfect at work.

2. 5-minute lentil tomato salad

Fiber per serving: 9 grams

Don’t you hate meals that take longer to prepare than they do to eat? This isn’t one of those. It takes all of 5 minutes to throw canned lentils, plump cherry tomatoes, and chives in a bowl.

Keep it simple with just salt and vinegar, or take an extra 30 seconds to throw in some chopped basil and garlic for even more flavor.

3. Charred kale and farro salad with salmon

Fiber per serving: 9 grams

With more fiber per serving than brown rice, farro is a pantry must-have. This recipe does require you soak it overnight before cooking, but it’s so worth it.

Pile it on a bed of kale, top with salmon for protein, and sprinkle with sesame seeds for a lunch that throws the “salad = rabbit food” stereotype out the window.

4. Spiced raisin and pine nut salad

Fiber per serving: 17 grams

This lettuce-free salad takes the road less traveled in several ways: from the not-so-common barley base to the funky combination of curry powder, cinnamon, and turmeric to brighten it all up.

In your rush to get out the door, don’t skimp on the spices — they’re super easy to find, and they make all the difference.

5. Healthy chicken chickpea chopped salad

Fiber per serving: 9 grams

It’s all about exciting textures and flavors in this recipe. Jazz up your standard chicken salad by throwing in some chickpeas for extra protein, natural sweetness from corn, and a savory bite from the goat cheese.

6. Marinated tempeh salad

Share on Pinterest Photo: Wellness with Taryn

Fiber per serving: 17 grams

Between the tempeh, sweet potato, and veggies, there’s enough fiber in here for about half of the daily recommendation! Not too shabby for just one meal.

But as far as taste is concerned, it’s really all about the creamy tahini marinade. Let your tempeh soak in it as long as possible before grilling to get maximum flavor.

7. Zucchini noodle caprese salad

Fiber per serving: 10 grams

Chickpeas give more oomph to the tomato and mozzarella combo to make it a fiber-rich meal with a little extra protein. And with the zoodles at its base, it’s basically like eating a big bowl of pasta.

5 Fluffernutter Recipes to Celebrate What Could Be the State Sandwich of Massachusetts

A jar of Marshmallow Fluff and a Fluffernutter sandwich. AP

Jelly, shmelly. Bay Staters will take their peanut butter sandwiches with Marshmallow Fluff, as in Fluffernutters, folks.

In fact, Marshmallow Fluff is so good when it’s combined with a slathering of salty, creamy peanut butter on two pieces of white bread, that ooey, gooey, stick-to-your-fingers combo could constitute Massachusetts’ official state sandwich pretty soon.

Fluffernutter flavor profiles don’t stop at sandwiches and recipe creators across the interweb have dreamed up a slew of confections based on the sandwich’s trifecta of ingredients: Fluff, peanut butter, and something carby.

If you can’t get enough of the Fluff(ernutter), try out one of these five recipes:

This 5-ingredient recipe is perfect for a party with guests of any age. Before you start passing around trays of the bite-size, marshmallow-stuffed morsels, make sure to ask your guests if anyone has a peanut allergy.

Recipe via realmomkitchen on Tablespoon

2. Fluffernutter Dip (Serves a bunch)

The mother-daughter team of Julie and Maddie at Tastes of Lizzy T. created this Marshmallow Fluff-filled dip using Smart Balance peanut butter and blended butter sticks (it was a sponsored post), but we’re willing to guess that any creamy peanut butter will suffice. Consider trying coconut oil for a butter stick replacement. Lizzy T.’s suggests serving with apple slices, pretzels, or graham crackers.

Recipe via Julie and Maddie on Tastes of Lizzy T.

We couldn’t help but drool when we found pictures of Table for Two’s Fluffernutter Cookies. The blog’s author, Julie, was feeling nostalgic after catching a post for peanut butter and marshmallow cookies on another blog, so she created her own recipe to bring her back to the glorious days of mom-made lunches devoured on playgrounds. We’ll take a dozen, please.

Strawberry & Cream Croissant French Toast For Your Weekend Brunch

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.


Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!

Watch the video: How to Make the Perfect Sandwich (August 2022).