Sandwich

Put those Thanksgiving leftovers to work with a new spin on the traditional turkey sandwich.

You’ll love this spiced alterna-burger with its fresh finishes; kids will love the handheld dinner.

“A tart twist on the crisp, comfort-food classic.” —Dawn Perry, senior food editor

Meat-free but not too virtuous, it’s healthy and satisfying.

You may ask yourself, Does this sandwich really need mayonnaise? The answer is yes. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior. This is part of BA's Best, a collection of our essential recipes.

One night, 14 epic sandwiches. Whose bread-based creation will conquer Feast Portland's Sandwich Invitational? Julia Kramer reports from the judges' table

The keys to achieving razor-edged triangles: Let the sandwiches cool slightly, then slice with a serrated knife.

Use a very sharp cheddar to make this—it’s the difference between pimiento cheese and cheesy mayonnaise.

In search of a classic tuna melt? This is the best we’ve tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

Not that this pulled chicken recipe is hard, but you can make it even easier by using a store-bought rotisserie chicken instead of the breasts called for here.

“Acid and texture are the most important things,” says chef Eli Kulp, High Street on Market, Philadelphia. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

Peanut allergies shouldn't leave fans of the famed PB&J sandwich hopeless. Here are six just-as-delicious alternatives.

Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.

Park 121 makes its own zucchini pickles for these messy (in a good way) sandwiches.

BA Foodist Andrew Knowlton has strong opinions on sandwich architecture—here's how he says to build everything from burgers to lobster rolls to bánh mì

An ode to the chivito, the little South American sandwich that deserves to conquer America

The whole point of a crab roll is the crab—get the best you can find, and don’t mess with it too much. And, that bun: It has to be split top.

Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers.

Lettuce and tomatoes might be classic sandwich stuff, but this herby olive salad brings way more to the table—and it will never wilt.

Cleaning soft-shell crabs is a breeze, but you can always have your fishmonger do it for you. Just be sure to eat them the day they are cleaned, preferably in this sandwich.

Grilled ham and cheese: nothing to scoff at. Baked ham and cheese with velvety béchamel oozing out all over the place: mind-altering.

Why did it take 2 years to create the perfect Italian sandwich? We spoke with its inventors—Court Street Grocers' Eric Finkelstein and Matt Ross—to find out