Chicken Sandwiches

The secret to incredibly flavorful chicken cutlets is a quick marinade in feta brine in advance of grilling. Food & Wine’s Justin Chapple then whips the feta cheese with lemon juice and olive oil to use as a spread for the excellent sandwiches here.

A piquant mix of shallots, lemon zest and herbs punches up these chicken salad sandwiches from Ben Mims. Rinsing the shallots in the gremolata softens their oniony flavor.

These warm sandwiches are best made with thin bread, so you can get your mouth around them. Some tasters suggested adding pesto, tapenade or a garlicky aioli to make them even more delicious.

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.

Hero sandwiches at the sub shop are usually served on untoasted rolls, but we prefer to brush the bread with olive oil and run it under the broiler for a minute or two. If you like, put a slice of mozzarella on the top half of each before broiling.

Chef John Hennigan adds a twist of flavor to the classic fried chicken sandwich with creamy truffled artichoke tapenade instead of mayonnaise.

Classic eastern North Carolina barbecue sauce has a vinegar—not a tomato—base. It's delicious tossed with pulled chicken instead of the usual pork, and served the traditional way: piled onto soft buns and smothered under cold, creamy coleslaw.

The Vietnamese accents here come from Sriracha (Southeast Asian chile sauce) and sweet-salty pickled onions.

Except for the olive-oregano relish, all the components of this chicken sandwich are grilled—the chicken, tomatoes, sweet onion and even the bread—making for the ultimate grilled sandwich.

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.

Chef Way To fill this sandwich wrap, Ana Sortun coats chicken thighs with a lengthy list of spices that includes allspice and nutmeg, then braises them in beer and garlic.

Easy Way Rub chicken thighs with the spice mix and roast them in the oven (no beer necessary).

This sandwich largely resembles a Vietnamese banh mi, due to its French-influenced baguette and crisp vegetables. But instead of the banh mi's cilantro and pickles, the Lao version uses peppery watercress and grated fresh carrots—and a hefty dose of fiery chile-garlic sauce.

This popular Vietnamese sandwich combines sweet, sour, crunchy and soft in one delicious—and portable—package.

"It used to be that our members didn't really want organ meats, tongue or oxtail," Kristin Kimball recalls. "But these days, I feel lucky if I can keep some for myself."

Here's something to do with roasted chicken from the deli—a Middle Eastern sandwich chock-full of spicy lentils, bulgur, lettuce, tomato and tahini sauce. Two pockets per person is enough to make a meal. If you like, serve extra Tabasco sauce at the table. You can find tahini (sesame-seed paste) in most supermarkets.

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.