Salad Sandwiches

Ham, egg, chicken and tuna salad sandwiches—all typically prepared with mayo, celery and mustard—have been around for decades. To upgrade this standard lunch, we like to add lots of fresh herbs like parsley, dill and chives, and top the sandwiches with peppery arugula, thinly sliced tomatoes and creamy avocado. Anchovies are great in egg salad, while black olive dressing makes for a delicious Italian-style tuna salad, and fresh corn provides sweetness to classic chicken salad. Find these recipes and more from Food & Wine’s guide to salad sandwiches.

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Green Potato Smørrebrød

“If I only have one hour left to live, a potato with mayonnaise would be one of my last bites,” says chef Claus Meyer of the Great Northern Food Hall in Grand Central Station. This open-face rye sandwich is Meyer’s ode to potato salad. He adds fresh dill, pickled onion and potato chips for crunch and dimension. Slideshow: More Open-Faced Sandwiches Recipes

Chicken Salad Sandwiches

Chicken salad sandwiches are traditionally made by mixing cooked chicken with mayonnaise and fresh herbs, occasionally adding sliced grapes for sweetness. One of our favorite variations of this lunchtime classic is a spicy Sriracha version—cooked chicken and edamame get mixed with the hot sauce, mayo and chile powder, and then stacked in a sandwich with arugula, alfalfa sprouts, sliced tomato and pickles. For something a bit cooler, try adding tangy feta and fresh mint to your usual chicken salad recipe to create a flavorful and sophisticated lunch. Here, these recipes and more.