A round up of our favorite sandwiches, from grilled eggplant tortas to tuna-and-gruyère panini.
Food & Wine
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Short Rib Banh Mi with Quick Pickles and Fresh Herbs
These Vietnamese-inspired sandwiches are a clever and tasty way to use leftover beef stew.
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Tomato, Prosciutto and Gruyère Sandwiches
Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling hot gruyère with white wine and kirsch, a cherry-flavored spirit.
The Clover Club menu describes these mini sandwiches as "lobster rolls during a recession." At Clover Club, the sliders come two to an order, and are made with freshly baked, scooped-out Parker House rolls.
People don't usually go to sports stadiums or airports for a good meal. But in New York City, über-restaurateur Danny Meyer is revamping menus at the Mets' new home, and OTG Management is developing restaurants at JFK airport. Among the first: Piquillo at Terminal 5, where chef Alex Raij (formerly of Manhattan's Tía Pol) serves these Spanish sandwiches.
This vegetarian sandwich—piled high with grilled eggplant, sliced avocado, pickled jalapeños and crisp cabbage—is unbelievably hearty and delicious.
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Salmon Club Sandwiches
Charles Dale makes this healthy club sandwich with omega-3-rich salmon grilled in a lightly sweet, tangy tamarind sauce. The extra sauce here can be refrigerated for up to 1 week and is delicious on chicken or pork chops.