Sandwich

For Derby Day indulgence or a post-Thanksgiving lunch, this Kentucky favorite can’t be beat.

Battered or crumbed? That’s always the question when it comes to the fillets in fried fish sandwiches. With this air-fryer fish fillet sandwich recipe, you can have both.

This vegan bánh mì is layered with marinated tofu and seitan flavored with char siu seasoning mix, plus a bean-based vegan pâté.

Garlic bread meets Korean corn cheese—a simple dish that consists of sweet canned corn kernels, lots of mayonnaise, and mozzarella cheese.

To make this chicken banh mi, grill the tangy-salty chicken over an open flame for a nice charred flavor.

Lion’s head meatballs are traditionally stewed or steamed in a casserole dish; here they star in the sandwich of my childhood dreams.

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.

This lamb kofta works so well piled into some bread with some harissa-spiked yogurt and salad, or serve with rice.

Everything works so well together, it’s no surprise the katsu sando is becoming hugely popular outside of Japan.

The best tuna melt is properly cheesy and made with a tuna salad that’s good enough to shine on its own.

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.

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.…

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.

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 .…

Turn soaked sunflower seeds into a creamy dressing for smashed chickpeas with onions, celery, capers, and dill, then stuff into pita pockets for an easy, delicious vegan sandwich.

These pickled iceberg leaves are a good reminder that meat isn’t always required to make a sandwich substantial and well-spiced.

“Fried,” “Chicken” and “Sandwich”: three alluring enough words on their own; together, they promise pure, unbridled pleasure.