My F&W
quick save (...)

Sandwiches

Sort by:
Results per page: 10 | 15 | 20
Showing 241-260 of 302

Jay Foster of San Francisco's Farmerbrown's Little Skillet does brisk business in these fried-fish sandwiches...

Little slices of party rye are a Southern favorite for tea sandwiches: "You don't see regular rye down here every day...

Cookbook author Martha Hall Foose says that in the early 1960s, The Time Life Picture Cook Book inspired Mississippi ...

When Skip Bennett steams lobsters on the Island Creek barge, he always tosses hot dogs into the pot for the last few ...

Farmstead chicken is the star ingredient in a Moscow banh mi, a riff on a classic Vietnamese sandwich. What makes it ...

A classic beach-shack lobster roll becomes Asian-inflected when mixed with a mild curry mayonnaise; a few baked kaffi...

For these delicious roast pork sandwiches, Chicago chef Tony Mantuano spreads a rub of garlic and spicy Aleppo pepper...

In this distinctive high-low recipe, Joe Beef co-chef and co-owner Frédéric Morin wanted to combine girolle...

Cheese curds are small chunks of just-made cheese that haven't been pressed into a shape. They're milky and delicious...

Rick Bayless’s stellar vegetarian sandwiches (tortas) are full of earthy mushrooms and tangy goat cheese.

British chef Nick Sandler created this sandwich for Paul, Stella and Mary McCartney’s The Meat Free Monday Cookbook.

“I usually make these sandwiches on days when there isn’t enough time to sit down for a proper breakfast,” says Sera ...

Luke Nguyen grew up in Australia and learned to cook at his Vietnamese parents’ restaurant. He later opened his own r...

These gooey sandwiches get double-grilled: the prosciutto-wrapped provolone is grilled first before being sandwiched ...

A simple paste made with oil and spices can be rubbed on tofu two days in advance. The paste’s robust spices are espe...

Tia Keenan’s unconventional, Greek-accented sandwich has just four ingredients, among them feta cheese and dill. Sli...

One of the simpler sandwiches at LA’s Fundamental is a cross-cultural melt with mozzarella and Cotija (a Mexican cow-...

At his L.A. spot, Josef Centeno has done what few chefs do: developed a new kind of sandwich bread. Called the bä...

Tyler Kord, the co-founder of New York City’s No. 7 Sub shops, smokes the French dressing for his asparagus sandwiche...

At Butcher & Bee in Charleston, S.C., owner Michael Shemtov and chef Stuart Tracy prepare this messy, incredibly ...

Can’t find what you're looking for here? Try our recipe search:

advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
advertisement

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.