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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 ...

At Washington, DC’s year-old, eco-focused Sundevich, all the sandwiches are served on baguettes and named for cities ...

Piadina is a pan-grilled sandwich made with a quick baking-powder flatbread. (If you’re in a rush, you could use a fl...

This is a quick and satisfying little “sandwich” of apples that’s great to wrap up and take on the go. Slideshow: De...

This is a stellar combination of juicy roast beef with bitter broccoli rabe and melty provolone cheese. Slideshow: B...

These light and tasty lettuce wraps are terrific with the ranch- dressing-like buttermilk “dunk.” Slideshow: More Ea...

Bruce Aidells’s Guinness, soy sauce and molasses marinade adds moisture and a sweet-hearty flavor to these delicious ...

Pears and parsnips create an unusual sweet-savory topping for Julianne Jones’s French-style, open-face sandwiches cal...

In this clever take on the summertime classic, salmon replaces lobster and yogurt stands in for mayonnaise. Topping r...

At his Boston gastropub, Blue Dragon, star chef Ming Tsai will serve these Asian-accented sliders. They’re based on a...

This tasty riff on a falafel sandwich uses black beans and quinoa in place of chickpeas. Slideshow: More Recipes for...

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

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