Sandwich Recipes

The Earl of Sandwich may take all the credit for this genius food’s name, but people have been putting ingredients between bread since the earliest recognizable sandwich in 110 BC (bitter herbs between two pieces of matzo). Now almost half of all Americans eat a sandwich every single day—and there’s no shortage of options to choose from. Nearly every country and region has its own take on this classic. Cubans are famous for taking a ham and cheese sandwich to new heights by combining ham, roast pork, Swiss cheese, pickles and mustard and pressing it between two slices of Cuban bread to create a crispy, melty meal that will make your mouth water. New Yorkers love a hot pastrami on rye with a slathering of mustard, while New Englanders opt for a luxe lobster roll in the summertime. F&W’s guide to sandwiches covers all your favorites, no matter where you’re from.

Most Recent

Crispy Soft-Shell Crab Banh Mi with Tamarind Sauce


Tamarind crab is a classic Vietnamese dish—the tart sauce melds with fresh, sweet crab—but it can be a bit messy to eat. At Nen Restaurant in Da Nang, chef Summer Le simplifies things by switching to soft-shell crab (available year-round in Vietnam). We love it served on a baguette for a soft-shell crab banh mi.
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Calamari Torta

The torta is a high-piled Mexican sandwich, as popular as tacos for street food. At TrasLomita in Valle De Guadalupe in Baja California, Mexico, chef Sheyla Alvarado stacks crispy calamari, chicharrones (pork rinds), and avocado between toasted telera rolls slathered with serrano-lemon aioli and Key lime ponzu sauce. Both the chicharrones and the classic, soft bread used for tortas are available at Mexican grocery stores.
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Banh Mi Pho Dip

Chef Qui Tran of Nudo House in St. Louis takes the French dip to Vietnam, first building an outstanding flank steak banh mi with all the trimmings then dipping the sandwich in a full-bodied beef pho broth. Slideshow: More Vietnamese Recipes
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Hors d’Oeuvres Sandwich

Andrew Rea of Binging with Babish takes inspiration from movies and television to create delicious dishes in his kitchen. This Hors d’Oeuvres sandwich comes from the classic film Back to School. Rea says, “Rodney Dangerfield built a career on his disregard for social convention, and his relationship with hors d’œuvres in Back to School is a shining example. Wasting no time with fussy finger foods, he quickly hollows out a loaf of bread, stuffs it with the dainty snacks and slices it in half proudly. Sometimes you throw convention out the window and mash everything together, you end up with something great (Thanksgiving leftovers, sushi burrito)—and this sandwich is no exception.” Reprinted from ‘Eat What You Watch: A Cookbook For Movie Lovers’ by Andrew Rea. Copyright © 2017 by W&P Design. Published by Dovetail (www.dovetail.press) Slideshow: More Sandwich Recipes
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Fried Green Tomato and Okra Po’boys with Smoked-Fish Vinaigrette


To add surprising flavor and richness to these fun fried okra and tomato po’boys, Food & Wine’s Justin Chapple makes a delicious fish vinaigrette with smoked whitefish. Slideshow: More Sandwich Recipes
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Chorizo Molletes 
with Roasted Salsa 
and Pickled Onion


At their San Antonio restaurant, Mixtli, F&W Best New Chefs 2017 Rico Torres and Diego Galicia rotate their menu based on different regions of Mexico. These addictive sandwiches are a nod to Galicia’s hometown of Toluca, close to Mexico City. He says that molletes are incredibly popular for breakfast or dinner, and are pretty much available on every menu around the city. “The most traditional ones are chorizo,” he says, “mainly because Toluca is the chorizo capital of Mexico, and we Toluqueños are referred to as chorizeros.” Slideshow: More Chorizo Recipes
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More Sandwiches + Wraps

Muffuletta with Olive Relish

Roxanne Spruance of Kingsley in New York City likes to make this giant Muffaletta, a New Orleans sandwich created by Italian immigrants, for Mardi Gras. Use any leftover giardiniera (pickled vegetable relish) on nachos, as a pizza topping, in grain salads or on hot dogs. Slideshow: More New Orleans Recipes
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Mushroom Frankies 
with Cilantro Chutney


Frankies, a Mumbai-style wrap created during the British rule of India, involve griddling a roti with a little eggwash to create a thicker bread ideal for holding a rich, saucy filling. At Pondicheri in New York City, chef Anita Jaisinghani swaps the typical chicken tikka masala version for this equally satisfying vegetarian wrap with mushrooms, sweet potato and a bright cilantro chutney. Slideshow: More Eggplant Recipes
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