Sandwiches
198 recipes found
Easy Chicken Torta
This hearty sandwich, based on a classic Mexican torta, strikes a perfect balance between crunchy toasted bread, flavorful chile-seasoned chicken cutlets pressed thin and pan-fried, and creamy avocado, mayo and refried beans with brightness from a squeeze of lime. This recipe is designed to be simple and uses an egg-free cornstarch coating instead of traditional breading, allowing the flavor and texture of the chicken to shine through. While bollilo rolls are traditional and worth seeking out at a Mexican bakery or supermarket, Portuguese or French rolls make a fine substitute. Serve with your favorite salsa on the side for an extra punch of flavor and don’t skimp on the pickled jalapeños!
Loose Meat Sandwich
The sandwich of choice around Sioux City, Iowa is the loose meat sandwich — think Sloppy Joes without the tomato-based sauce. Here, ground beef and onions are cooked into intensely flavorful crumbles with a few seasonings, then piled high on a hamburger bun with dill pickles and yellow mustard. Sometimes known as a Maid-Rite (named after the restaurant chain that popularized it), a “tavern” or a “canteen,” this is the nostalgic sandwich of a million Iowan childhoods. The recipe easily satisfies a crowd: Just make a double batch of the beef filling, then scoop onto buns until you run out.
Broken Egg Salad
This dish has all the elements of a classic egg salad — eggs, mayonnaise and mustard — with one radical change: The cooked eggs are simply torn into deliciously irregular chunks of whites and yolks in a more laid-back approach. Egg salad recipes usually call for hard-boiled eggs, but since they stay largely intact here, this recipe calls for just-set yolks that are golden and jammy at their core. When cooking eggs, every second counts, so make sure you set a timer as soon as the eggs hit the water to avoid overcooking. Eat this egg salad as you would the classic: with bread as a sandwich or tartine, tossed with some chickpeas or grains, or served alongside roasted veggies.
Sardine and Egg Sandwich
In 1939, New Orleans chef Lena Richard self-published a cookbook to meet the demand for her recipes. She was the first Black person to host a cooking show and also owned restaurants, had a line of frozen foods and founded a catering company and cooking school. In addition to showcasing the Creole dishes of New Orleans, “Lena Richard’s Cook Book” included a whole chapter on sandwiches for luncheons and tea time. This four-ingredient mix comes together easily and tastes both complex and comfortingly simple. The recipe below reflects her book’s version and the tips added here offer guidance for cooks today.
Brie and Mango Chutney Grilled Cheese
Grilled cheeses come in many flavors and shapes depending on the cheese, bread and condiments used. This version opts for relatively mellow, creamy Brie topped with tangy mango chutney and earthy spinach. Mayonnaise is slathered on the side of the bread slices that cook on a preheated pan for a guaranteed crunchy crust, and the two halves of the sandwich initially cook separately to ensure the Brie melts nicely. Feel free to adjust the amount of mayo, cheese and chutney depending on the size of your bread slices (and your taste). To make a simple, comforting appetizer or shareable snack instead of a sandwich, remove the grilled cheese halves from the pan after Step 3, cut into rectangles or triangles and serve.
Chorizo Patty Melt
Imagine a patty melt, but made at a diner in Mexico. Instead of plain ground beef, you might find a spicy and tangy chorizo patty smothered in a melted blanket of creamy, slightly aged queso chihuahua and topped with sweet and hot caramelized onions, poblanos and serranos. Imagine no more because here it is: a classic, unctuous patty melt reimagined with a Mexican twist. In this recipe, fresh chorizo links made patties that held their shape better than bulk sausage. If you can’t find chorizo links, see the note below for a quick substitute.
Kimchi, Egg and Cheese Sandwich
For heat, crunch and a jolt of brightness, add kimchi to your breakfast sandwich. Most classic egg sandwiches, like sausage or bacon, lack the necessary acidity to balance out the richness of the other ingredients, which is why we often slather on ketchup — it’s sweet, but also tart. By replacing the meat with kimchi, the flavors in the sandwich are awakened. If your fridge isn’t always stocked with kimchi, you can also use another pickled vegetable, like sauerkraut or chopped pickled peppers or dill pickles.
Cranberry Grilled Cheese
Somehow, there is always leftover cranberry sauce after all of the other Thanksgiving leftovers have disappeared. The classic grilled cheese sandwich comes to the rescue, welcoming any cranberry sauce you have on hand into its warm, melty embrace. A meat-free alternative to the traditional Thanksgiving leftover sandwich, this cranberry sauce grilled cheese thrives with mild or sharp Cheddar, though any cheese is welcomed here. Adding in a layer of Dijon mustard and of course, a few slices of turkey, are also great ideas.
Matty Matheson’s Leftover Turkey Clubhouse Sandwich
Eating a club sandwich at a diner is a delight. The presentation has a very royal vibe. Even a bad club sandwich is special. I like to add pickle and cheese, so this is kind of a club deluxe. I also like mayo on the side because sometimes I want to spread just a little extra on top of a bite like a bad boy. Every once in a while, I'll make the clubhouse sandwich from my book, “Soups, Salads, Sandwiches,” with Thanksgiving leftovers like I do here. I eat it with a side of stuffing and some gravy, which is a huge flex. A club sandwich with side fries and gravy is all-time one of the greatest meals in the world.
Make-Ahead Breakfast Sandwiches
These bacon, egg and cheese sandwiches are the ideal breakfast for your busiest or groggiest mornings. You can make the sandwiches ahead and stash them in the fridge or freezer. Take one to work to heat up in the toaster oven or microwave, or warm up a whole bunch to feed a hungry group before they start their days. Start by roasting bacon in a baking dish; no need to arrange them flat. (For curly bacon, it’s better if you don’t.) Then bake the eggs in the bacon fat. You can also add a cup of chopped vegetables to the egg mixture; just make sure they’re well-cooked and not too watery so the egg keeps well.
Cheese Dreams
Perfectly poppable and cheesy inside and out, these two-bite snacks can shift from a dream to reality — and feed a crowd — in well under an hour. The early American grilled cheese sandwich was perhaps first called a cheese dream in Marion Harris Neil’s 1916 cookbook, “Salad, Sandwiches and Chafing Dish Recipes.” Here, this appetizer cousin borrows the original name, but instead of being toasted only in butter, these small snacks are slathered in a spreadable mixture of sharp Cheddar, softened butter, Worcestershire sauce and garlic and mustard powders. An egg binds everything together, and the end results are slightly crispy, golden-brown squares that are perfect as is, or they can be dipped in marinara or a comforting bowl of tomato soup.
Chile Cheese Toast
A comforting snack made for kids and adults all across South Asia, chile cheese toast is endlessly riffable. From simply sliced white bread and Cheddar, popular with the kids, to something fancier using brioche or sourdough, variations are abundant. Play around and adapt ingredients to find the best version for you. Serve at tea time as a snack, pack in a lunchbox or enjoy as a meal on a busy afternoon that may require ease and comfort.
Smoked Salmon and Avocado Toast With Carrot Salad
This toast makes for a perfect solo lunch. A thick slice of sourdough is toasted and topped with smashed avocado, capers and salty slivers of smoked salmon. Rounding out these ingredients is the real star of the show: a tall pile of shaved carrot salad tossed in vinegar and olive oil. Sweet, salty and briny, the raw carrot salad offers a nice textural contrast to the rest of the toast. Like most toasts, this one is best eaten right away.
Grilled Peanut Butter and Jelly Sandwich
A PB&J is pretty good no matter how you make it, but grilling it makes it glorious. If you toast the sandwich in a buttered skillet, like you would a grilled cheese, the outsides brown while the peanut butter and jam warm and ooze — no more tacky peanut butter stuck to the roof of your mouth. (And that’s right: This sandwich is best with fruit jam or preserves, not jelly.) It’s still a trusty PB&J, but warm, creamy and crisp. It might become your new standby.
Smoked Mackerel, Lettuce and Tomato Sandwich
Summertime is the season of the tomato sandwich, and few are more revered than the BLT. Smoky bacon, mayonnaise and juicy, umami-rich tomatoes make it as close to a perfect sandwich as possible. Changing out the bacon for smoked mackerel results in an entirely different experience, albeit just as satisfying. The richness and smoke of the mackerel are both excitingly novel and familiar enough to prompt you to pop cans of tinned fish any time you procure fresh tomatoes from the farmers’ market.
Golden Diner’s Tuna Melt
This tuna melt, which was adapted from Sam Yoo, the owner and chef of Golden Diner in New York, is almost more about the textures than the tuna: Two slices of rye bread, crisped in butter and adorned with melted American cheese, sandwich a hefty scoop of tuna salad and a fistful of salt-and-vinegar potato chips. The sandwich will crunch, audibly, as you smash it together, and again between your teeth as you eat it. But the tuna salad is equally memorable: Reminiscent of the flavors of a Big Mac, its tangy, mayo-based sauce gets a hefty dose of acidity from minced bread and butter pickles, mustard, vinegar and Tabasco. This tuna melt eats like a tuna grilled cheese and proves that the best sandwiches are all about contrast: hot and cold, buttery and tangy, crispy and creamy.
Lobster Rolls
There are two longstanding, popular styles of lobster rolls, and they differ in two primary ways: temperature (cold versus warm) and sauce (mayonnaise versus butter). One style hails from Maine, where chilled lobster meat is tossed in a mayonnaise dressing (often with minced celery and chives), while the Connecticut version warms lobster meat in butter and serves it glistening in the butter sauce. These rolls embrace the best of both worlds and are both buttery and bright. The lobster meat is warmed in butter, quickly tossed in a light mayo dressing, then tucked into butter-toasted buns. Serve with potato chips and tangy coleslaw for a classic summer meal.
Connecticut-Style Lobster Rolls
Connecticut-style lobster rolls celebrate the pure flavor of lobster, simply warming the cooked meat in melted butter to bring out its inherent sweetness and preserve its plump texture. (Maine-style typically serve chilled lobster meat tossed with mayonnaise.) The approach is simple: Toast your buns in butter until golden, then heat the cooked lobster in the same skillet just until warmed. The use of salted butter seasons the meat, so no extra salt is required (though seasoning to taste is never discouraged). Although the optional celery seed is not traditional, its herbal brightness nicely highlights the seafood flavor. Serve these lobster rolls with potato chips and tangy coleslaw for a classic summer meal.
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Avocado Toast With Mango, Chili Powder, and Mint
Juicy, tart mangoes are surprisingly excellent at cutting through the richness of the avocado in this open-faced sandwich. A sprinkle of chili powder adds contrasting heat that more firmly anchors this toast in savory territory.
Pimento Cheese and Tomato Sandwiches
Every summer, Southerners await the arrival of juicy, ripe tomatoes to make a classic tomato sandwich. This version of the beloved staple swaps in pimento cheese as the creamy companion instead of the typical mayonnaise. The pimento cheese is studded with sharp Cheddar and jalapeño, giving it just enough kick without completely overshadowing the tomato. Choose tomatoes that are ripe but still somewhat firm: You want them to have the structural integrity that prevents a soggy sandwich. While many Southerners prefer plain white bread, you could opt for sourdough or brioche. This recipe is great for parties and group picnics, but don’t feel pressured to only make these for a crowd — the recipe can be easily halved. You could also use the extra to spread on crackers or add to biscuit dough. You’ll end up with four cups of pimento cheese, which will keep in the refrigerator for up to a week. However, the sandwiches are best eaten as soon as they’re assembled.
Marinated Cherry Tomatoes on Toast
Taking a cue from Italian bruschetta and Spanish pan con tomate, these easy marinated cherry tomatoes go with everything. Toss them over greens for a summery salad or spoon them over grilled fish. Or serve them as they are here, on toasted bread, a great vehicle for catching all the delicious juices.
Garlic-Scallion Chicken Sandwiches
Convenient and tender rotisserie chicken, sautéed scallions and garlic, vinegar-soaked currants and a couple big handfuls of peppery arugula make up this simple yet very flavorful sandwich. Inspired by the wood-oven-roasted chicken and bread salad from Zuni Café in San Francisco, this is a take on that famed dish in sandwich form. Parmesan and toasted nuts add texture, depth and a hit of umami. For the bread, a thick baguette cut into four sections to make sandwich rolls is economical and offers the duality of crunchy crust and soft inner crumb, although a sandwich roll of your choice works too.
Scuttlebutt
Tangy and salty and colorful, the scuttlebutt sandwich vibrates with flavor: hard-boiled egg, pickled beets and carrots, olives, capers, herbs and feta mingle on pillowy focaccia. “The word ‘scuttlebutt’ is sort of like what’s the gossip, what’s the story, what’s the deal or the chitchat, you know, the chatter,” said its co-creator Caroline Fidanza, who devised the sandwich at her Brooklyn restaurant Saltie in 2009 with the chef Rebecca Collerton. Inspired by Ms. Collerton’s practice of cobbling together sandwiches with whatever was in the fridge, they intended the sandwich to change with the seasons, but once patrons got a taste of the pickled beets, the lineup was set in stone. Saltie closed in 2017, but Ms. Fidanza brought the sandwich back at Marlow & Sons in 2020, when it became a best-seller once again. Ms. Collerton, who died of cancer in 2018, was not able to see its comeback. There are many components, and many shortcuts: Use store-bought pickled vegetables and focaccia; doctor up mayonnaise rather than making aioli. But the details make a difference: Ms. Fidanza says that “picking the herbs is a pain, but that’s just what you have to do.”
Halloumi, Arugula and Tomato Sandwiches
In 2022, Jake Marsiglia and Costa Damaskos opened Baby Blues Luncheonette in Williamsburg, Brooklyn, to honor the historic diners and luncheonettes that closed during the pandemic, while paying homage to Mr. Damaskos’s Greek roots. One of the best ways they’ve incorporated this history and culture into their menu is through their HLT sandwich, a play on the classic American BLT that replaces bacon with halloumi cheese, seared until golden and crisp. They replace BLT’s standard lettuce with an arugula salad seasoned with a bright Greek vinaigrette, and round out the sandwich with red onions, juicy heirloom tomatoes and a garlic-pepper mayonnaise.