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At The Sentinel, Dennis Leary's riff on a Reuben uses locally made corned beef and fresh focaccia, but the sandwiches...

Approaching tuna-melt perfection, Tommy Habetz's sandwiches have the ideal tuna-to-cheese ratio. His smart idea: usin...

Chef Way Seamus Mullen's gooey Spanish version of a grilled cheese contains Mahón, Manchego and Idiazáb...

The spinach filling in these fatayer, inspired by a recipe from Palestinian-born baker Maha Ziadeh, isn't flavored wi...

Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy...

Sandwiches are a classic choice for a tailgate, but Ken Oringer likes to go beyond plain ham-and-cheese. For these c...

Deborah Madison became a hero to vegetarians in the late 1980s, when she published the Greens Cookbook. She became a ...

Chef Way Austin's The Mighty Cone food trailer has become famous for its Hot-and-Crunchy Cones: fried chicken coa...

Turks call these sandwiches balik ekmek and make them with grilled fish—like mackerel—from the Bosphorus. F...

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