Sandwich

This open-faced sandwich provides a twist on your usual lunch by using smoked trout. Adding fresh lemon juice helps balance out all the heavier flavors. This recipe is part of our lunch for a week series; ‎check out the rest for the remaining days here.

Where we go when we want to find the best ham and cheese outside Paris.

This sandwich alone is worth the trip to this five-table restaurant in the western suburbs of Chicago.

When the temperature spikes, and all you can think about it spending time outside, these sandwiches will be there for you.

It's official: Spring has arrived, and these recipes are here to prove it.

Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.

Mark your calendar: It’s steak sandwich night in America. (Feeling virtuous? Remove the bread and…voilà: steak salad!)

You're making our crunchy, juicy, best-ever fried chicken sandwich this weekend. Here's the step-by-step.

Chefs across the country are racing to see who will rule the crunchy, juicy, golden age of the fried chicken sandwich. Our entry into the competition: the ultimate make-at-home version.

This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah.

These quick and easy recipes are guaranteed to keep you warm this winter.

These heroes, subs, grinders, and hoagies want to be your Super Bowl party sandwiches.

Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.

We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work. This is part of BA's Best, a collection of our essential recipes.

Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.

You’re familiar with French dip, of course. In a stroke of holiday genius, you’ll use the turkey carcass to make a dark poultry stock with warming spices, a little sugar for lip-smacking goodness, and fish sauce for saltiness and “can’t-quite-put-my-finger-on-it” depth. Sandwiches never had it so good.

Who needs turkey? If you have a couple cups of leftover creamed greens and a loaf of crusty bread, you have lunch.

Bacon and custardy bread take the usual leftovers-sandwich into brunch territory. An after-meal nap is happening, whether you like it or not. You can thank chef Todd Ginsberg of Fred's Meat & Bread in Atlanta, GA, for this one.

Pretty much everyone in the South fights about who’s got the best pimiento cheese recipe. Make these if you want to put the debate to rest.

Highly spiced and a touch sweet, this falafel can be made with other fall squash, such as butternut or delicata.

Like it hot? Sub a Fresno chile for the red bell pepper for some extra kick.

A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.

We love this shrimp mixture piled inside of Kindred’s house-made rolls, but you can use your favorite brand of split-top buns if baking isn’t your thing.

How do we celebrate the news that we've picked the Top 50 Best New Restaurants in America? By throwing a party with spectacular food and drink in Nashville, of course!