Sandwiches

"These should look much too big to eat with your bare hands," says Alex Aguilera about his crispy fish sandwi...

Chef Raul Molina Fernandez mixes a sofrito of roasted red peppers, tomato and pine nuts with cubes of salted tuna bel...

The Good News Charles Dale makes this healthy club sandwich with omega-3-rich salmon grilled in a lightly sweet, tang...

Vietnamese rolls stuffed with shrimp get crunch and color from yellow peppers, lettuce and carrots—which, like most o...

Brown rice replaces the usual white in these fun-to-eat vegetable hand rolls.

Tony Mantuano of Chicago’s elegant Spiaggia is opening a café at the Art Institute of Chicago offering modern, u...

Chef Mark Hix says "rabbit," while other Brits say "rarebit"; whatever the pronunciation, these open-faced sandwiches...

People don't usually go to sports stadiums or airports for a good meal. But in New York City, über-restaurateur ...

For Urbino's signature dish, chef and co-owner Nate Appleman chose piadina, the excellent flatbread sandwiches that h...

F&W's Emily Kaiser, who co-authored The Harney & Sons Guide to Tea, pairs her clever tea sandwiches with spicy In...

These knife-and-fork club sandwiches rearrange all the elements of a classic hearty breakfast—runny fried over-easy e...

In Louisiana, a po'boy is a soft baguette filled with either fried seafood or meat. Melissa Rubel Jacobson makes her ...

Except for the olive-oregano relish, all the components of this chicken sandwich are grilled—the chicken, tomato...

Chef Brenda Langton drizzles pomegranate molasses on these crispy eggplant sandwiches for tartness.

Rob Evans of Duckfat in Portland, ME, gets his specially made bread from the Standard Baking Company, but he also rec...