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Barbara Lynch of No. 9 Park in Boston piles most of the components of the traditional Thanksgiving meal between two s...

This recipe makes about 1 cup of citrusy, garlicky mojo sauce, much more than enough for 2 sandwiches.

Michael Kramer likes to serve these sandwiches on rosemary focaccia, but we found crusty, chewy rolls just as satisfy...

From Tom Valenti, a 1990 Best New Chef, now at Ouest in New York City.

Danielle Custer insists that the key to full-flavored and tender pork is to buy naturally raised meat from producers ...

A good-quality beef or veal demiglace is the key to this flavorful steak sandwich from sommelier Rajat Parr of Fifth ...

Aqua sommelier William Sherer relies on extras from the restaurant's cheese tray for these egg-dipped sandwiches.

Since Marcia Kiesel is a sandwich fanatic, there's nothing she likes more than a concoction like this one. Thin sheet...

Fresh spices and jalapeños add a twist to these open-faced grilled cheese sandwiches. Serve them with a mixed gr...

Called "churrasco" in Chile, this hugely popular sandwich combines spicy seared beef, a smooth avocado spread and a v...

Olga's Cup & Saucer in Providence, Rhode Island, offers terrific panini, like this twist on ham and cheese.

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