Short Rib Banh Mi with Quick Pickles and Fresh Herbs
These Vietnamese-inspired sandwiches are a clever and tasty way to use leftover beef stew.
Tomato, Prosciutto and Gruyère Sandwiches
Daniel Humm’s broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling hot gruyère with white wine and kirsch, a cherry-flavored spirit.
Indian Pulled-Chicken Sandwiches
Pair this sandwich with a fruity, aromatic Gewürztraminer.
L.A. chef Suzanne Goin (an F&W Best New Chef 1999) grew up on the healthy flavors of California cooking and embraces that style in her cooking.
Rob Evans of Duckfat in Portland, ME, gets his specially made bread from the Standard Baking Company, but he also recommends using focaccia and ciabatta.
Grilled Chicken, Tomato and Onion Sandwiches
Except for the olive-oregano relish, all the components of this chicken sandwich are grilled—the chicken, tomatoes, sweet onion and even the bread—making for the ultimate grilled sandwich.
Shrimp Salad Sliders
The Clover Club menu describes these mini sandwiches as “lobster rolls during a recession.” At Clover Club, the sliders come two to an order, and are made with freshly baked, scooped-out Parker House rolls.
People don’t usually go to sports stadiums or airports for a good meal. But in New York City, über-restaurateur Danny Meyer is revamping menus at the Mets’ new home, and OTG Management is developing restaurants at JFK airport. Among the first: Piquillo at Terminal 5, where chef Alex Raij (formerly of Manhattan’s Tía Pol) serves these Spanish sandwiches.
Grilled Eggplant Tortas
This vegetarian sandwich—piled high with grilled eggplant, sliced avocado, pickled jalapeños and crisp cabbage—is unbelievably hearty and delicious.
Salmon Club Sandwiches
Charles Dale makes this healthy club sandwich with omega-3-rich salmon grilled in a lightly sweet, tangy tamarind sauce. The extra sauce here can be refrigerated for up to 1 week and is delicious on chicken or pork chops.
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