Sandwiches

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...

Plus: F&W's Pork Cooking Guide

The best grilled cheese is the gooiest grilled cheese, says author Laura Werlin: "After you bite into it, the cheese ...

Eating vegan for a month led Richard Blais to examine his pantry more closely. He discovered that ground porcini mush...

In Korea, chef David Chang tasted a delicate, creamy pine nut sauce, made with only pine nuts, apricot nectar and chi...