Recipes Lunch Sandwiches + Wraps Sandwiches By Food & Wine Editors Updated on April 13, 2018 Share Tweet Pin Email Trending Videos Photo: Dylan + Jeni Sandwiches are perfect for breakfast, lunch and even dinner. Whether you're looking for a healthy vegetarian option or a tried and true classic sandwich, these delicious recipes don't disappoint. Find everything from a perfect eggplant parm sub to an insanely delicious BLT. 01 of 40 Garlic Aioli BLTs © John Kernick At Gjelina Take Away in Los Angeles, you can only get this excellent sandwich in the summer because the tomatoes have to be sweet and richly flavored with just the right texture. The sourdough bread should be toasted, but make sure it's not too dark and crisp. Go to Recipe 02 of 40 Maine Lobster Roll © QUENTIN BACON In Maine you're likely to find lobster rolls served two ways. Innovators prefer a crunchy, tangy and slightly spicy version of the lobster salad that includes celery, lettuce, lemon juice and a pinch of cayenne. Purists leave out those ingredients because they believe nothing should interfere with the mix of sweet tender summer lobster and mayonnaise. Seafood Recipes Go to Recipe 03 of 40 Brat Reubens Here, chef Viet Pham tucks bratwurst into hearty hoagie rolls along with juicy pastrami and sliced Swiss cheese, then spreads them with his homemade Russian dressing. Best Sandwiches in the U.S. Go to Recipe 04 of 40 Chicken Salad Sandwiches Slow-poaching the chicken breasts keeps them extra moist. Go to Recipe 05 of 40 Short Rib Banh Mi with Quick Pickles and Fresh Herbs These Vietnamese-inspired sandwiches are a clever and tasty way to use leftover beef stew. Go to Recipe 06 of 40 Lobster-Roll-Style Salmon Sandwiches In this clever take on the summertime classic, salmon replaces lobster and yogurt stands in for mayonnaise. Topping rolls with potato chips adds crunch and fun. F&W's Ultimate Fish Cooking Guide Go to Recipe 07 of 40 Eggplant Parm © Hector Sanchez New York City's Torrisi Italian Specialties uses only American ingredients in virtually all of its dishes. Its basil-rich eggplant parmesan, also delicious on a toasted roll, calls for Progresso Italian Style bread crumbs and SarVecchio parmesan from Wisconsin. Italian Cooking & Recipe Guide Go to Recipe 08 of 40 Spicy Vietnamese Chicken Sandwiches The Vietnamese accents here come from Sriracha (Southeast Asian chile sauce) and sweet-salty pickled onions. Go to Recipe 09 of 40 Cuban Sandwiches with Tomato Jam © Keller & Keller Sandwiches are a classic choice for a tailgate, but Ken Oringer likes to go beyond plain ham-and-cheese. For these cubanos he roasts and shreds pork butt, then he layers the succulent meat on rolls along with homemade tomato jam, grilled onions, pickles and Gruyère. He cooks the sandwiches on a portable grill until they are crispy and warm. Go to Recipe 10 of 40 Guinness-Marinated Bison Steak Sandwiches Bruce Aidells's Guinness, soy sauce and molasses marinade adds moisture and a sweet-hearty flavor to these delicious steak sandwiches. F&W's Ultimate Beef Cooking Guide Go to Recipe 11 of 40 Grilled Asparagus Subs with Smoky French Dressing © JOHNNY VALIANT Tyler Kord smokes the French dressing for his asparagus sandwiches over wood chips. This simplified version gets its smokiness from chipotles and smoked salt. Go to Recipe 12 of 40 Spicy Sloppy Joes Make this easy weeknight dish using leftovers from Mom's Meat Loaf. All-American Classics Go to Recipe 13 of 40 Aleppo-Pepper-Pork-and-Fennel Sandwiches © Antonis Achilleos Pork Recipes and Cooking Tips Go to Recipe 14 of 40 Vegetable Sandwich with Dill Sauce © CHRISTINA HOLMES Stacked high with slices of tomato, onion, cucumber, avocado, and provolone cheese, this is a vegetable sandwich that even confirmed carnivores will love. You can add or substitute other fresh vegetables; radishes, spinach, or grated carrot go particularly well here. When you can't get good tomatoes, don't buy lousy, cottony ones; use twice the amount of lettuce instead. Go to Recipe 15 of 40 Chicken Pan Bagnat Literally "bathed bread" in the ancient dialect of Provence, pan bagnat delivers meat, bread and salad all in one handful. You both brush the bread with oil and let the finished rolls sit for a few minutes to allow the dressing to permeate the bread and "bathe" it with flavor. Go to Recipe 16 of 40 Egg Sandwich with Mustard Greens and Avocado "I usually make these sandwiches on days when there isn't enough time to sit down for a proper breakfast," says Sera Pelle, who wraps them in parchment paper for her kids to eat on the go. Go to Recipe 17 of 40 Crispy Pork Belly Sandwiches with Meyer Lemon Relish © Antonis Achilleos Go to Recipe 18 of 40 Moscow Banh Mi © Con Poulos Farmstead chicken is the star ingredient in a Moscow banh mi, a riff on a classic Vietnamese sandwich. What makes it Russian? The chopped beets and horseradish mayonnaise that are layered with the chicken, lettuce and vinegary carrots. Go to Recipe 19 of 40 Glazed Tofu Sandwiches with Jicama Slaw Tofu doesn't sound like a reasonable substitute for steak, but when it's pressed until firm, then glazed with a sweet, spicy sauce and topped with a crisp slaw of jicama and carrots, you won't miss the meat. Cooking Tips from Vegetarian Blogger Dana Slatkin Go to Recipe 20 of 40 Coffee-Cured Pulled Pork John Kernick Linton Hopkins turns this slow-roasted pork shoulder into sliders. "Why are we so obsessed with the 30-minute meal?" he says. "I want to create a TV show called The 36-Hour Meal. The best things take a little bit of time." F&W's Ultimate Guide to Comfort Food Go to Recipe 21 of 40 Curried-Egg Tea Sandwiches PHOTO © CON POULOS Cookbook author Martha Hall Foose says that in the early 1960s, The Time Life Picture Cook Book inspired Mississippi ladies to "go exotic" by adding ingredients like curry powder and orange zest to egg-salad tea sandwiches. Go to Recipe 22 of 40 Pastrami Toasts with Tangy Toppings These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in sour-cream sauce. Go to Recipe 23 of 40 Crispy Fish Sandwiches with Herb Remoulade Grilling the fish and making a sauce with fat-free fromage blanc (a fresh, spoonable cheese) keeps the calorie count down in this variation on the classic fried fish-shack sandwich. While any white fish will work well here, catfish is a sustainable choice and a great source of vitamin B12. Go to Recipe 24 of 40 Fried Green Tomato BLTs Photo © Quentin Bacon This is a brilliant marriage of two classics: cornmeal-dusted green tomatoes and a bacon, lettuce and tomato sandwich. Go to Recipe 25 of 40 Breakfast Biscuit Sandwiches © QUENTIN BACON A giant step up from a fast-food breakfast sandwich, this biscuit is topped with eggs, cheese and country ham, jam optional. These tender biscuits have a salty edge. If you prefer, decrease the amount of salt in the recipe to 1 1/2 tablespoons. Tasty Recipes for Brunch Go to Recipe 26 of 40 Cuban Roast Pork Sandwiches with Mojo Sauce This recipe makes about 1 cup of citrusy, garlicky mojo sauce, much more than enough for 2 sandwiches. Go to Recipe 27 of 40 Miso-Shrimp Po' Boys © Con Poulos Go to Recipe 28 of 40 Israeli Roast Eggplant, Hummus and Pickle Sandwiches © Johnny Valiant Michael Shemtov and chef Stuart Tracy prepare this messy, incredibly tasty vegetarian sandwich, called a sabich, with vegetables, hummus, house-baked pita and herbs from a garden right behind the restaurant. "The sabich is Iraqi-Israeli, just like me," Shemtov says. "It's a personal dish." F&W's Vegetable Cooking Guide Go to Recipe 29 of 40 Indian Pulled-Chicken Sandwiches This recipe relies on two time-saving, store-bought ingredients: rotisserie chicken and mango chutney, which adds a hit of instant flavor to the curry-yogurt sauce. Go to Recipe 30 of 40 Catfish Po'Boys with Pickle Remoulade Jay Foster of San Francisco's Farmerbrown's Little Skillet does brisk business in these fried-fish sandwiches at Outside Lands music festival. Go to Recipe 31 of 40 Turkey Sandwiches with Cranberry-Apricot Relish © Lucy Schaeffer This tangy, sweet relish can accompany roast pork, chicken or turkey served on their own or as sandwiches. Go to Recipe 32 of 40 BLT Fried Egg-and-Cheese Sandwich © Kana Okada Thomas Keller's scrumptious recipe combines three of the world's most popular sandwiches—bacon, lettuce and tomato; fried egg; and grilled cheese. Go to Recipe 33 of 40 Tofu-Salad Sandwiches In this riff on a classic egg-salad sandwich, Melissa Rubel Jacobsonstirs finely chopped silken tofu with mayonnaise, mustard, chives and crunchy celery, then spreads it on whole wheat toast. To mimic the yellowish color of egg salad, she sometimes adds a little turmeric, but it's not necessary. Go to Recipe 34 of 40 Grilled Ham-and-Pimento-Cheese Sandwiches with Fonduta and Fried Egg Andy Ticer and Michael Hudman created this wow sandwich that just keeps on going with a filling of crispy, cheesy grilled ham-and-pimento-cheese. The amazing sandwich is topped with creamy three-cheese sauce and a fried egg. Go to Recipe 35 of 40 Focaccia Reubens 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. Go to Recipe 36 of 40 Scrambled Egg and Avocado Breakfast Sandwiches ABBY HOCKING This simple and satisfying breakfast sandwich recipe calls for using American cheese, but it's equally as delicious with Gruyere or sharp cheddar cheese. Feel free to use your favorite toast if you don't have English muffins. A dash of vinegary hot sauce is a great addition here. Go to Recipe 37 of 40 Provençal Tuna Sandwiches with Fennel Mayo © Con Poulos Star chef Curtis Stone packs his version of the classic pan bagnat for family trips to the beach. This sandwich gets better as it sits and the flavors blend. Go to Recipe 38 of 40 Muffuletta Con Poulos This classic Muffaletta sandwich gets its flavor from layers of cheese, Italian meats, and tangy olive relish stuffed into perfectly crusty ciabatta. The ideal make-ahead meal, this sandwich should rest at least an hour to let the flavors meld, but it is delicious the next day, too. Go to Recipe 39 of 40 Breakfast Banh Mi Sandwiches CON POULOS This outstanding Vietnamese banh mi includes duck pâté and spicy pickles along with, less conventionally, five-spice-flavored bacon and a fried egg. Go to Recipe 40 of 40 Party Melt Dylan + Jeni What makes this sandwich from Houston's Better Luck Tomorrow a must-order is the frico-like crust on the griddled bread slices (though the blend of Wagyu and brisket in the patty certainly doesn't hurt either). If you don't have a meat grinder at home, ask your butcher to grind the beef for you. Go to Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit