Sandwich

No reservations, no Michelin stars, no fuss. London's buzzing with spots serving global dishes of every kind.

"A gas station biscuit belongs to the between places: the long drives down country roads, local radio and cheap coffee keeping you company."

Once butterflied, the breast will be much larger than the bun, but letting all that crispy goodness hang out (literally) is part of the appeal.

With a full kitchen, ice cream shop, bar, coffee shop, and bakery, Tartine has a lot to eat.

Elisabeth Prueitt and Chad Robertson of Tartine Bakery are just getting started.

Corned beef for every meal. That's how we celebrate St. Patrick's Day.

Let's just say that there aren't too many salads in here.

Sloppy Joe day was the only day that mattered.

Perhaps not strictly authentic, but delicious!

You could also serve this on a fried-corn tortilla and all you'd need is a margarita to complete the meal.

If you're not feeling sandwich-y, try with toasted or fried tortillas.

Making cheesesteaks at home doesn’t require any fancy moves—only the willingness to turn your kitchen into a South Philly hoagie shop.

The chicken scraps from Federal Donuts are making broth for Rooster Soup Company.

Sloppy Joes made of...tofu! This would also make a killer taco filling.

Look for short ribs with the most marbling possible for these cheesesteaks; if you really want to splash out, use boneless rib eye.

Cheese gives us a lot to be thankful for, you know?

Getting the bread out of the crust is a little tricky for this recipe, but once you do, you’ll be wondering what else you can stuff in there.

From soft pretzels to water ice, we love Philly's finest regional foods.

When it comes to weekend brunch, remember these three words: Keep it simple.

When a sandwich has everything and nothing to do with politics

You can serve this addictive chutney alongside roasted meat (rotisserie chicken); it’s also good on a sandwich with deli cold cuts. 

This easy method will put an end to soggy ripped pitas forever.

This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won’t implode while you’re eating it.

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.