Sandwich
How PB&J Became America’s Favorite Sandwich
From fancy finger sandwich to lunch box staple, this seemingly simple sandwich has a history far more complex than you might think.
By Sarah Lohman
Vegan Bánh Mì
This vegan bánh mì is layered with marinated tofu and seitan flavored with char siu seasoning mix, plus a bean-based vegan pâté.
By Helen Lê
The Best Toasters for All Your Breakfast Needs, Tested and Reviewed
We tested 23 leading toasters and found the best ones for toasty, golden-brown carbohydrates you can shove in your face before work or linger over with scrambled eggs.
By Sarah Karnasiewicz and Alaina Chou
Spicy Garlicky Corn Cheese Ciabatta
Garlic bread meets Korean corn cheese—a simple dish that consists of sweet canned corn kernels, lots of mayonnaise, and mozzarella cheese.
By James Park
Hanoi Grilled Chicken Banh Mi
To make this chicken banh mi, grill the tangy-salty chicken over an open flame for a nice charred flavor.
By Andrea Nguyen
Cheesy Tomato Hot-Honey Toasts
Chopping the burrata makes the cheese on these toasts even more voluptuously creamy.
By Chris Nuttall-Smith
Lion’s Head Big Macs
Lion’s head meatballs are traditionally stewed or steamed in a casserole dish; here they star in the sandwich of my childhood dreams.
By Frankie Gaw
Arepas
Arepas are a quintessential part of Venezuelan cuisine. I grew up eating them daily in Caracas and I still make them at home on a weekly basis. This cornmeal cake that’s eaten like a sandwich is the daily “bread” in Venezuela.
By Ananda Eidelstein
Lamb Kofta With Barberries and Pine Nuts
This lamb kofta works so well piled into some bread with some harissa-spiked yogurt and salad, or serve with rice.
By Sabrina Ghayour
Katsu Sando
Everything works so well together, it’s no surprise the katsu sando is becoming hugely popular outside of Japan.
By Atsuko Ikeda
19 Breakfast Sandwiches to Start Your Day Right
What’s the best thing since sliced bread? All of the ingredients inside.
By Julia Price Baron
19 Hot Sandwiches for Crispy, Gooey Satisfaction
These crunchy, melty, flavor-packed sandwiches go way beyond your basic grilled cheese.
By The Editors of Epicurious
How to Make the Cheesiest, Crispiest Tuna Melt
Making a tuna melt isn’t hard, but these tips will help you make one that’s truly cheesy, crispy, and comforting.
By Genevieve Yam
Easy, Cheesy Tuna Melt
The best tuna melt is properly cheesy and made with a tuna salad that’s good enough to shine on its own.
By Genevieve Yam
51 Vegetarian Sandwiches That Belong in Every Lunch Rotation
Skip the hummus sandwich, you can do better.
By Joe Sevier and The Editors of Epicurious
The Best Vegan Cheesesteaks
The best vegan cheesesteak in Philadelphia is made by chef Ari Miller at his pop-up, Frizwit. Here's how to make a similar one at home.
By Joy Manning
Toasted Tomato-Paneer Sandwiches
Paneer is perfect for this toasted sandwich recipe—the cheese is creamy but doesn’t melt completely, adding a satisfying texture to an easy tomato sauce that’s spiced with jalapeño, ginger, coriander, and cumin and mustard seeds. Searing the paneer leaves some bits a little crunchier than others while adding a smoky flavor to the sauce; Sach is my favorite brand. You can serve the sauce simply with flatbread or over rice or use it as the filling in enchiladas or tacos (topped with sautéed mushro.…
By Rachel Gurjar
We’re Just Here for the Thanksgiving Turkey Sandwiches
Who needs a whole roast turkey when you can have juicy, spice-crusted meat on a tender roll?
By Joe Sevier
Marmalade Ham, Cheese, and Arugula Baguette
This twist on the ham and cheese baguette is a great way to use up that marmalade you keep getting every year during the holidays.
By Kylee Newton
Pastrami Turkey Breast
I would just as soon skip the cooking marathon that leads up to Thanksgiving. But I would feel truly bereft to miss out on the festival of leftovers, including days of sandwiches piled high with slabs of stuffing fried in butter and stacks of thinly shaved turkey breast. (No, I am not above going full tetrazzini if the situation demands it.) I am hardly alone in celebrating a fridge full of Thanksgiving leftovers, but this year I am taking things a bit further and cooking my Thanksgiving turkey .…
By Chris Morocco