Cold Cuts + Meat Sandwiches

Turkey, ham and salami cold cuts are all at home on a sandwich—but these deli meats can be used in many other ways. We like to add thin strips of salami to pasta carbonara and cheesy frittata, smoked turkey to spaghetti and thinly-sliced chicken to spinach salad. One of our favorite deli meats is high quality pastrami—there are few sandwiches more delicious (or iconic) than a Reuben. Piled high on rye bread with Swiss cheese, sauerkraut and Russian dressing, it’s a New York deli classic. Try David Burke’s simplified version at home—you’ll need a knife and fork.

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Muffuletta

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.  Slideshow: More Sandwich Recipes
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WLTs (Wurst, Lettuce and Tomato Sandwiches)


Food & Wine’s Justin Chapple loves a BLT, but here he opts to mix it up, using juicy bratwurst in place of bacon. Slideshow: More Sandwich Recipes
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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. Slideshow: Sandwich Recipes
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