Party Dishes: Sandwiches

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.

Salmon Recipes

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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.

Top 10: Sandwiches

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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.

Hot, Melted Sandwiches

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Indian Pulled-Chicken Sandwiches

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Pair with a fruity, aromatic Gewürztraminer.

Easy Indian Recipes

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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.

Cooking With Cheese

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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.

More From California Chefs

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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.

Breads of the World

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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.

Top 10: Best Burgers

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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.

Shrimp Recipes

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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.

F&W's Fish and Seafood Guide

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Party Dishes: Sandwiches

1 of 10

Salmon Club Sandwiches

1 of 10

2 of 10

Pastrami Toasts with Tangy Toppings

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3 of 10

Tomato, Prosciutto and Gruyère Sandwiches

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Indian Pulled-Chicken Sandwiches

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Asparagus-Cheese Tartines

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Strip-Steak Sandwiches

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Focaccia Reubens

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Piquillo-Pepper Num Pangs

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Shrimp Salad Sliders

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10 of 10

Oregon Tuna Melts

10 of 10

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Party Dishes: Sandwiches

1 of 10

Salmon Club Sandwiches

1 of 10

2 of 10

Pastrami Toasts with Tangy Toppings

2 of 10

3 of 10

Tomato, Prosciutto and Gruyère Sandwiches

3 of 10

4 of 10

Indian Pulled-Chicken Sandwiches

4 of 10

5 of 10

Asparagus-Cheese Tartines

5 of 10

6 of 10

Strip-Steak Sandwiches

6 of 10

7 of 10

Focaccia Reubens

7 of 10

8 of 10

Piquillo-Pepper Num Pangs

8 of 10

9 of 10

Shrimp Salad Sliders

9 of 10

10 of 10

Oregon Tuna Melts

10 of 10

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