Sandwiches

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...

This sandwich largely resembles a Vietnamese banh mi, due to its French-influenced baguette and crisp vegetables. But...

Silken tofu blended with lemongrass and lime juice is a terrific dairy-free stand-in for mayonnaise in this riff on t...

A giant step up from a fast-food breakfast sandwich, this biscuit is topped with eggs, cheese and country ham, jam op...

"It used to be that our members didn't really want organ meats, tongue or oxtail," Kristin Kimball recall...

To make these sandwiches, use 6-by-4-inch slices of dense white bread from a peasant loaf to accommodate the hearty f...

This summery sandwich benefits from a generous topping of olivada made with tangy green olives, lemon and oil. It's g...

To create this outstanding sandwich, Matt Neal rubs pork shoulder with an herb-and-garlic mixture and then slow-roast...

This is a brilliant marriage of two classics: cornmeal-dusted green tomatoes and a bacon, lettuce and tomato sandwich...

Matt Neal had never made ratatouille before he opened Neal's Deli. He took the recipe from his father, the legendary ...

This is Greek salad perfection: Michael Psilakis tops warm bread with garlicky red-pepper tzatziki (cucumber-yogurt s...

This spectacular torta (Mexican sandwich) is Kogi chef Roy Choi's gift to Los Angeles's late-night partiers. The over...

Plus: F&W's Grilling Guide

Plus: F&W's Grilling Guide

Plus: F&W's Grilling Guide

The Good News Grilling the fish and making a sauce with fat-free fromage blanc (a fresh, spoonable cheese) keeps the ...