Sandwich

You can have your mayo and keep your mustard—butter is my weapon of choice.

The flavors in this sandwich get more delicious and concentrated as it sits, so assemble it in the morning and take it with you for the perfect lunch in the afternoon.

Which is why you have to go there.

A not-so-average torta with crispy chicken and black beans for the win.

Burnt bread? Unmelted cheese? Maybe you could use some help.

Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors.

Juicy pork, squishy milk bread, and sweet-tangy Tonkatsu sauce. This sandwich from Konbi in Los Angeles couldn’t be more perfect.

Deb Perelman is all about feeding her kids the healthy stuff. But she’s willing to make an exception for this perfect sandwich.

Here’s one classic, perfectly executed BLT. Plus, grilling the bacon will save your kitchen from a greasy mess.

Marrow only makes 10 sandwiches a day, so if you’re in Detroit, snag one.

It's called the Ideal Meat Formula. Look it up.

Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"

Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is.

To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks.

With all the right elements, it's a true masterpiece.

I promise I’ll be more fun after I eat this.

It’s easy to throw together on a weekday too.

You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in.

It’s spicy, crunchy, juicy, and yeah—perfect.

The shattering panko crispiness of katsu-style cutlets plus the fiery heat of Nashville-style hot chicken, all in one sandwich.

What makes these tangy yogurt sandwiches so addictive is chhaunk, a crunchy fried herb-and-spice mixture that also makes a fantastic topping for grilled steak or nachos.

Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner.

Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.

Because I'm not always in the mood for a six-inch stack of meat.