Sausage sandwiches are one of the best ways to take your favorite meaty ingredient on the go. You can make classic street fair food by layering a hero roll with Italian sausages and sautéed peppers and onions. Or make your sandwich breakfast style by topping a flaky biscuit with a sausage patty, eggs and cheese. Take your sausage sandwich anywhere your taste buds want to go. Here, our favorite takes on this hearty sandwich.
Find new ways to update the classic reuben with recipes for mortadella reubens with lemon aioli or a vegetarian version with smoky beets. Plus, check out F&W's variations on the sandwich with out-of-the-box recipes for creamy reuben chowder with rye croutons, a turkey reuben hash and more.
Roast Pork Sandwiches with Three-Cabbage Slaw and Aioli
The trick to this luscious pork from Jessica Koslow of Sqirl in Los Angeles is browning the meat first, then wrapping it in heavy-duty foil to roast. Slideshow: More Sandwich Recipes
Crispy Short Rib Cemitas with Chipotle Sauce and Pickled Red Onion
After braising short ribs until they're supertender, Food & Wine's Justin Chapple throws them on a grill to get them a little charred and crisp. He piles the meat onto soft crusty rolls slathered with garlicky mayo and smoky chipotle sauce made from the deeply tasty braising liquid.Slideshow: Short Rib Ideas
Pork Sandwiches with Garlicky Red Pepper Jus
Thinly sliced and spiced pork shoulder gets braised in a juicy red pepper–Vinho Verde broth until tender, then both the pork and jus get made into flavorful and delicious sandwiches from Chicago chef Abraham Conlon. The best rolls for these sandwiches should be crispy outside and tender within to hold those delicious braising juices.Slideshow: More Sandwiches