Sandwiches

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...

Tortas are like Mexican hoagies. In this easy recipe, Rick Bayless spices black beans with crumbly Mexican chorizo, t...

When Kogi's truck first Tweeted its stops last November, no one had heard of Korean short rib tacos. Now hundreds...

Chef Way To fill this sandwich wrap, Ana Sortun coats chicken thighs with a lengthy list of spices that includes alls...

Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss...

"Anything herby or vegetabley is usually great with Sauvignon Blanc," says F&W's Marcia Kiesel, since th...

Gonzalo Martinez grills the chorizo, the cheese and even the chiles in the salsa for these tacos. Chef Tip Thinly sl...

City Winery chef Andres Barrera slow-roasts lamb until tender, then stuffs it into warm pitas along with pickled red ...

A North-African lamb sausage flavored with the spicy pepper spread harissa, merguez is delicious in sandwiches like t...