Sandwiches

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

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

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

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

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

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

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

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

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

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

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

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...

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

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

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 ...

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

"If I don't have good food at hand, I always eat the wrong thing," Quinn Hatfield says. That's why he...

"Putting potato chips inside sandwiches has always been a favorite trick of ours," says chef Jon Shook. He an...