Sandwich

Veggie-packed eggs, gooey cheese, and don't skip the sprinkle of sugar.

Ditch the ham and cheese for a double-decker vegetarian sandwich.

A slightly unhinged vegetarian version of the classic Parisian sandwich.

They tried taking it off the menu. It didn’t go well.

An easier, faster, hands-off method that will become your go-to.

A Paris-inspired version of the classic ham and cheese sandwich from chef Alexia Duchêne.

These are the sandwiches we come back to again and again.

Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.

A game-day hero featuring focaccia slathered with Calabrian chili aioli, piled high with cooked steak, melted cheese, peppers, and onions.

Oozy cheese, crisp bread, creamy tuna. This is the tuna melt we make on repeat.

Team butter? Team mayo? This crisp, gooey sandwich won’t make you choose.

Black bean smash burgers, grilled bulgogi tofu on a bun, mushroom-barley patties, and more great vegetarian recipes.

Cream cheese and olive, Swedish shrimp salad, cucumber-chutney, and more sophisticated takes on these dainty bites.

A melty layer of chopped leftover turkey and cheese centers these post-Thanksgiving sandwiches.

Soaked, dried chickpeas, blended with a flurry of herbs and spices, are key to the best homemade falafel.

Mornings on the go just got so much better with these Calabrian chile mayo–spiked egg sandwiches.

Fluffy, sweet Hawaiian rolls layered with melted cheese and spicy-sweet seeni sambol are the perfect crowd-pleasing snack.

Store-bought picked crab meat and slaw mix make these celebratory sandwiches a breeze to prepare—just don’t skimp on the Old Bay mayo.

Give the classic cucumber sandwich an herbaceous punch with a lemony cilantro-jalapeño chutney.

All the oversized fun of a 6-foot deli sub, but with DIY bragging rights. Bonus: The pork shoulder can be made in advance.

Post-Thanksgiving turkey disappears surprisingly fast in this strategic sandwich designed like a tuna melt.

Skip the tuna next time you get a hankering for a pan bagnat and try this canned salmon twist on the classic Provençal sandwich.

Thanks to a tricked-out mayo spread (garlic, capers, oregano, and chili flakes—whew!), this pressed sandwich is as flavor-packed as it is easy to make.

Gently poached shrimp are the star in this quick and simple warm weather favorite. Lean on frozen shrimp for an even faster prep.