Sandwich

As if an oyster po’boy and a BLT had a baby; this appropriately messy sandwich achieves the ideal texture-and-temperature contrast when the oysters are still warm from the fryer.

We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.

Transform leftover turkey into the ultimate grilled cheese.

This Mexican-inspired turkey torta recipe is stuffed with turkey, lime, cilantro, and pickled red onion. Great for leftovers!

Use leftover biscuits and any bottled barbecue sauce for this creation.

This creative sandwich uses two leftovers: turkey and stuffing.

As race season gets into high gear, it's time for runners to start carb-loading—and we've got 20 starchy recipes to help them do just that, deliciously

Cemita Milanesa de Pollo is the sandwich sold—by almost every vendor—at the Mercado in Puebla for breakfast, lunch, dinner and late night snacks. Needless to say, the competition over who makes the best is fierce. A generous portion of crispy fried chicken hangs over a sesame seed bun, which also cradles a generous amount of shredded Oaxacan cheese, avocado, and escabeche de verdura, pickled vegetables that take on a spicy, smoky heat from chiles in adobo.

15 sandwiches went head-to-head as Feast Portland 2013 kicked off—and only one emerged triumphant. Which 'wich was it: the fried bologna? the lamb gyro?

As long as you have access to the BLT basics, this tasty trio allows for delicious add-ons and variations.

Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices of bread.

We love the way this recipe revamps a standard BLT.

Marinated white anchovies bear little resemblance to the pungent salted brown ones packed in oil. They're plump, vinegary, tender, and addictive when paired with the crisp frisee and chewy bread in this sandwich.

Use your favorite low-fat turkey or chicken sausage in this slimmed-down version of the Italian sandwich classic.

Be sure to balance bold notes. In this pulled-back panino, Kuziemko uses a sharp provolone to cut the fat and the slightly sweet flavor of the copper, and honey to temper the spicy-bitter broccoli rabe pesto.

Slaw doesn't go with this fried chicken sandwich, it goes on the sandwich, along with a healthy dose of spicy mayo.

Meatless doesn't mean dainty. When making a veggie-centric sandwich like this roasted eggplant recipe, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into.

This version of an egg sandwich, from Austin's Noble Sandwich Co., uses quick-pickled onions (proof that pickles make everything taste better), Sriracha mayonnaise to bring the heat (a dash of hot sauce would also do the drink), and arugula for brightness and bite.

Across the country, old-school sandwiches (bologna, tuna melts) are getting love from highbrow chefs. Here's five we crave, plus recipes

The secret to making grilled cheese for a crowd? Turn on the oven (the standard skillet method is too labor-intensive). Encourage guests to customize their sandwiches with the cheeses, breads, and fixings you’ve set out. Then simply pop them on a baking sheet and cook.