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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Opulent Grilled Cheese  

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.

BBQ Jackfruit Sandwiches with Cabbage Slaw

Thanks to a smoky, tangy, gently sweet sauce, these BBQ jackfruit sandwiches taste satisfyingly meaty (feel free to double the sauce to toss with smoked or braised pork shoulder as well). An herby, creamy slaw adds a layer of richness and crunch, while a double dose of quick-pickled red onions and pickle chips provide puckery punch.

Tuna Melts with Pickled Chicories

Pickled chicories amp up this tuna melt, a lunchtime classic, and are a great use for leftover mixed chicories. The pickles can add a pop of tangy sweetness to salads or be served as a condiment with grilled or roasted meats.
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Sweet-and-Smoky Grilled Cheese Toastie

A combination of chipotle-spiked béchamel and mild Comté cheese melt together to create the rich, creamy center in this pressed “toastie” sandwich.

Patty Melts with Charred Scallion-Chipotle Mayo

Classic versions of the patty melt often include caramelized onions, but those take time, so here cookbook author Molly Stevens leans on quick-charred scallions instead. Chipotle-spiked mayonnaise adds an extra dose of lushness and a punch of smoky heat. For the cheese, semisoft cheeses like Oaxaca or Monterey Jack add a satisfying tang, but any good melting cheese works—cheddar or Swiss are perfectly delicious stand-ins. You’ll need a heavy skillet (cast iron works great) that can hold four sandwiches; otherwise work in batches or in two skillets. Form the ground beef patties to match the size of the bread, ensuring every bite of the finished sandwich achieves a proper bread-to-cheese balance.

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.