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These open-faced sandwiches created by F&W's Marcia Kiesel can be cut into whimsical shapes. For a little graphic...
As the child of Italian parents, Tom Valenti recalls a refrigerator permanently stocked with charcuterie, cheese and ...
These rolls, which are a delightful play on the traditional lobster roll, are quite substantial, so one per person is...
Star Ingredient: Tuna in Olive Oil The tuna melt is a decidedly American sandwich. Here Grace Parisi has given it an...
This recipe riffs on the classic American combination of cream of tomato soup alongside grilled cheese sandwiches. In...
Throughout the towns of Emilia-Romagna are little food stands, where piadina (flat bread) is grilled to order and san...
This recipe relies on two time-saving, store-bought ingredients: rotisserie chicken and mango chutney, which adds a h...
These warm sandwiches are best made with thin bread, so you can get your mouth around them. Some tasters suggested ad...
This is Steve Corry's fun variation on a New England lobster roll. He flavors delicious meaty lobster salad with ...
This multiculti recipe is a cross between doubles (a Trinidadian sandwich of fried bread and curried chickpeas) and a...
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