Sandwiches

Plus: F&W's Grilling Guide

This vegetarian sandwich from New York's Brooklyn Fare is terrific warm, but for a shortcut, use jarred olive tap...

New Orleans chefs often drown seafood in rich, spicy sauces, but here, chef Jason McCullar of Cure simply dresses swe...

From his Pepto-pink truck, Joe Kim of the Flying Pig sells French-Asian tacos and sliders all around L.A., playfully ...

In this riff on a classic egg-salad sandwich, Melissa Rubel Jacobson stirs finely chopped silken tofu with mayonnaise...

At his sandwich shop, Grahamwich, Graham Elliot Bowles (an F&W Best New Chef 2004) poaches tuna in herb-scented oil t...

The secret to Chris Kronner's delectable sandwiches is the jam spiked with Pinot Noir. Kronner got the idea when ...

 Baking Tips from F&W Editors

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

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

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

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

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

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

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

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

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

These open-faced sandwiches with crisp asparagus, prosciutto and three layers of melted cheese are gooey and crunchy.

To save time, Ratha Chau suggests spiking store-bought pesto with chiles, lime and fish sauce instead of making the p...