Sandwiches + Wraps



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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Rowdy Rooster Fried Chicken Sandwiches
These delightfully crispy, unforgettably delicious fried chicken sandwiches come from 2022 F&W Gamechanger Chintan Pandya — the chef behind popular New York City Indian restaurants Dhamaka, Adda, Semma, and Rowdy Rooster. Rowdy Rooster, where you'll find these spicy sandwiches, celebrates different styles of fried chicken across the Indian subcontinent, as well as other street food like pakora and vada pao. For the sandwiches, boneless, skinless chicken thigh pieces go through two stages of marination and are fried twice to deep brown perfection, locking in flavor and moisture with a crunchy exterior. After a quick dip in spiced melted butter, they're ready for the sandwiches. Pandya opted for a bright Mint Chutney, Amchur Onions, and Scallion Yogurt to round them out — and when you take a bite, you'll see how everything melds together perfectly. The chaat masala helps balance the heat from the Kashmiri chili powder in the butter. If you find yourself with leftovers, try reheating the chicken in an air fryer instead of a microwave so you can preserve that crispy coating.
Philadelphia Roast Pork Sandwiches
Rating: Unrated 1
Our take on Philadelphia Roast Pork Sandwiches combines roasted pork with melty provolone cheese and broccoli rabe for a seriously satisfying bite. We sautéed the broccoli rabe with plenty of garlic and some crushed red pepper flakes, and finished it with fresh lemon juice. Its bitterness and brightness balances the fattiness of the pork, which is incredibly tender and buttery with a flavorful crust. Letting the pork sit at room temperature for an hour while the oven preheats helps ensure it cooks evenly. Roasting it initially at 450°F and then lowering the oven temperature crisps and renders the fat on top, and then slowly cooks the meat. The provolone brings sharpness and helps keep the bottom of the roll from getting too soggy, and the mayo — which has a punch of acidity from pickled pepperoncini and its brine — is the finishing touch.
Pan Bagnat (Niçoise Salad Sandwich)
Essentially a Niçoise salad in sandwich form, the pan bagnat is sold at nearly every outdoor market in Nice, France, as well as at bakeries and restaurants. For this version, tuna is pureed with red wine vinegar, olive oil, anchovies, and garlic to form a unique sandwich spread inspired by tonnato sauce. Spreading a tangy tuna dressing on the cut sides of the ciabatta allows it to get absorbed into the bread, giving the sandwich plenty of flavor while also making it easier to eat.
The Best Cucumber Sandwich
Rating: Unrated 2
The only reason you think cucumber sandwiches are boring is because you haven't had one that is made right, says chef Vishwesh Bhatt. Benedictine, a creamy spread of cucumber and herbs; along with a spicy and herbaceous peanut pesto with serrano chile, cilantro, and citrus; and chaat masala add verve to these sandwiches. And after layering in the crisp cucumbers, spicy chile slices, and juicy tomatoes, take a bite. "Once you serve this one, it's going to become a fixture at your summer parties," Bhatt says.
Blackened Fish Sandwiches with Horseradish Tartar Sauce
Rating: Unrated 1
Fresh fillets of haddock are coated with smoky paprika, garlic powder, oregano, and thyme before they get a quick sear to develop a delicious crust. They are then sandwiched between toasted brioche buns smeared with a strong, tangy tartar sauce laced with refreshingly piquant horseradish. If your fish fillets are thicker than 3/4 inch, butterfly them by carefully cutting through the center of the fillet (parallel to the work surface), leaving 1/2 inch of the meat attached at the side so it can be opened like a book.
Hawaij-Spiced Fried Chicken Sandwiches
In these decadent fried chicken sandwiches from Hakim Sulaimani, proprietor of Yafa Cafe in Brooklyn, boneless, skinless chicken breasts are infused with golden color and warming flavors from a buttermilk brine seasoned with hawaij, a Yemeni spice mixture usually consisting of cardamom, turmeric, black pepper, cloves, and coriander. Nutmeg in the crunchy panko coating for the fried chicken further spices up the sandwich, as does the slightly smoky adobo chile and plum sauce. Fresh coleslaw and pickles add a crisp bite and a subtle vinegary punch.
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More Sandwiches + Wraps

Croque Madame
The French croque madame sandwich is a lesson in extravagance, made with white bread, butter, cheese, ham, Mornay sauce, and a fried egg. It's a luxurious, deeply comforting dish. If you like, turn it into a croque monsieur by simply skipping the fried egg. Serve the sandwiches with cornichons and a green salad tossed with a bright vinaigrette to compliment the richness of the sandwiches.
Fried Chicken Sandwiches with Anchovy-Garlic Dressing
2019 F&W Best New Chef Caroline Glover's crispy fried chicken sandwich starts with her Ultimate Buttermilk-Marinated Fried Chicken Breasts, which get drizzled with a creamy homemade anchovy-garlic dressing, fresh radicchio, Castelvetrano olives, and spicy Calabrian chiles. The dressing gets an additional umami boost from Parmesan cheese and a balancing touch of acidity from white wine vinegar. It all adds up to make one incredibly flavor-packed, satisfying sandwich.
Opulent Grilled Cheese  
Rating: 5 stars 2

Inspired by Margaret Eby's love of Zabar's in New York City, the combination of creamy, silky Taleggio and nutty aged Gruyère cheeses in these small but decadent sandwiches results in the perfect melt, with plenty of flavor. Pops of fresh salinty from lightly smashed capers stirred into sweet, jammy strawberries balance the richness. Use Tiptree Little Scarlet Strawberry Preserves for the ultimate version of this sandwich—it is made from tiny, sweet strawberries. You can find it at Zabar's or online at brandsofbritain.com.