Party Dishes: Sandwiches

By Food & Wine
Updated May 24, 2017
From open-faced pastrami toasts with tangy toppings to piquillo-pepper num pangs, these sandwiches satisfy on all fronts.
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Salmon Club Sandwiches

Kana Okada
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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.

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Pastrami Toasts with Tangy Toppings

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These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in sour-cream sauce.

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Tomato, Prosciutto and Gruyère Sandwiches

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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.

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Indian Pulled-Chicken Sandwiches

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Pair with a fruity, aromatic Gewürztraminer.

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Asparagus-Cheese Tartines

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These open-faced sandwiches with crisp asparagus, prosciutto and three layers of melted cheese are gooey and crunchy.

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Strip-Steak Sandwiches

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L.A. chef Suzanne Goin (an F&W Best New Chef 1999) grew up on the healthy flavors of California cooking and embraces that style in her cooking.

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Focaccia Reubens

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At The Sentinel, Dennis Leary’s riff on a Reuben uses locally made corned beef and fresh focaccia, but the sandwiches are just as delicious with top-quality deli corned beef and store-bought flatbreads.

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Piquillo-Pepper Num Pangs

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To save time, Ratha Chau suggests spiking store-bought pesto with chiles, lime and fish sauce instead of making the pesto here.

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Shrimp Salad Sliders

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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.

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Oregon Tuna Melts

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Approaching tuna-melt perfection, Tommy Habetz’s sandwiches have the ideal tuna-to-cheese ratio. His smart idea: using balsamic vinaigrette in place of mayonnaise.

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