Sandwich Recipes

The Earl of Sandwich may take all the credit for this genius food’s name, but people have been putting ingredients between bread since the earliest recognizable sandwich in 110 BC (bitter herbs between two pieces of matzo). Now almost half of all Americans eat a sandwich every single day—and there’s no shortage of options to choose from. Nearly every country and region has its own take on this classic. Cubans are famous for taking a ham and cheese sandwich to new heights by combining ham, roast pork, Swiss cheese, pickles and mustard and pressing it between two slices of Cuban bread to create a crispy, melty meal that will make your mouth water. New Yorkers love a hot pastrami on rye with a slathering of mustard, while New Englanders opt for a luxe lobster roll in the summertime. F&W’s guide to sandwiches covers all your favorites, no matter where you’re from.

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Lobster BLTs on Potato Rolls

These upgraded BLTs combine tender, sweet lobster meat with smoky, salty bacon, juicy tomatoes, and pillowy potato buns, lightly toasted in bacon drippings.

Crispy Soft-Shell Crab Banh Mi with Tamarind Sauce

Tamarind crab is a classic Vietnamese dish—the tart sauce melds with fresh, sweet crab—but it can be a bit messy to eat. At Nen Restaurant in Da Nang, chef Summer Le simplifies things by switching to soft-shell crab (available year-round in Vietnam). We love it served on a baguette for a soft-shell crab banh mi.

15 Sandwiches That Deserve Their Own Fan Club

Sandwich lovers know there’s not a more perfect food out there than the humble combination of carbs and fillings. An open canvas for whatever combination the heart desires, the sandwich is always there whenever you need it (is there anything better than a breakfast sandwich, really?) in an eternal list of delicious variations. Here are some of our current favorites, just because.

Calamari Torta

The torta is a high-piled Mexican sandwich, as popular as tacos for street food. At TrasLomita in Valle De Guadalupe in Baja California, Mexico, chef Sheyla Alvarado stacks crispy calamari, chicharrones (pork rinds), and avocado between toasted telera rolls slathered with serrano-lemon aioli and Key lime ponzu sauce. Both the chicharrones and the classic, soft bread used for tortas are available at Mexican grocery stores.

You’re Going to Love Cucumber Tea Sandwiches When You Try Them This Way

Tea sandwiches are the epitome of English tradition—carefully cut into triangles, rectangles, or squares, and typically reserved for afternoon tea.

More Sandwiches + Wraps

Banh Mi Pho Dip

Chef Qui Tran of Nudo House in St. Louis takes the French dip to Vietnam, first building an outstanding flank steak banh mi with all the trimmings then dipping the sandwich in a full-bodied beef pho broth. Slideshow: More Vietnamese Recipes

Hors d’Oeuvres Sandwich

Andrew Rea of Binging with Babish takes inspiration from movies and television to create delicious dishes in his kitchen. This Hors d’Oeuvres sandwich comes from the classic film Back to School. Rea says, “Rodney Dangerfield built a career on his disregard for social convention, and his relationship with hors d’œuvres in Back to School is a shining example. Wasting no time with fussy finger foods, he quickly hollows out a loaf of bread, stuffs it with the dainty snacks and slices it in half proudly. Sometimes you throw convention out the window and mash everything together, you end up with something great (Thanksgiving leftovers, sushi burrito)—and this sandwich is no exception.” Reprinted from Eat What You Watch: A Cookbook For Movie Loversby Andrew Rea. Copyright © 2017 by W&P Design. Published by Dovetail ( Slideshow: More Sandwich Recipes

Fried Green Tomato and Okra Po’boys with Smoked-Fish Vinaigrette

To add surprising flavor and richness to these fun fried okra and tomato po’boys, Food & Wine’s Justin Chapple makes a delicious fish vinaigrette with smoked whitefish. Slideshow: More Sandwich Recipes