Sandwich

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.

Three ingredients but infinite possibilities.

Ramps, a wild leek, are one of those fleeting vegetables that whip chefs and cooks into a springtime fever.

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

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

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.

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

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.

The sea dog (a fried fish sandwich) is not really a thing but should definitely be a thing because it’s that good. (If you’ve been to the Red Rooster on route 22 in Brewster, NY, you already know this is true.) The batter alone should become your go-to whenever you fry fish.

This recipe takes only about 15 minutes of active time (or less, if your bird is already cooked) and will change the way you think about turkey. Then again, we might be biased.

Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out.

Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.

Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.

Two sweet-salty finishings let guests craft their own signature sandwiches, but if you’re a purist, leave them off and let the (excellent) bacon speak for itself.

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.

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.

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.

This is also great with maple syrup; you can use any kind of pear or apple, too.

You know what most chicken salads are missing? Crunch. Not this one!