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Sandwiches

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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 ...

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