Sandwich

Arguably, some of the best ‘cue in the country can be found in North Carolina, where two distinct types of slow-cooked pig prevail. The first is Eastern barbecue, which is distinguished by slow-cooking a whole hog and including both the white and dark meat in chopped sandwiches and platters. Eastern ‘cue boasts just a hint of vinegar and red pepper, which is added to the meat mix rather than used as a sauce. Western North Carolina ‘cue (aka Lexington-style) is made from pork shoulder only. In addition to incorporating plenty of vinegar, sugar, and spices, it also mixes in a good amount of ketchup to create an actual sauce for the pork. This slow-cooker recipe falls somewhere in between.

Cabbage becomes the star of any backyard barbecue with this awesome beer can–inspired technique.

How do you improve on a classic Caprese? Grill your tomatoes—and then spill them over charred baguette.

This classic diner mash-up of a grilled cheese sandwich and a hamburger is stuffed with a tangle of sweet pan-seared onions.

Sliders are simple, but perfecting them is a bit of an art. It’s all about getting the three main components—the sauce, the filling and the bread—in the right ratio. We’ve got the sauce and filling covered, so all you need to do is get some fresh bread.

Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas.

This open-faced sandwich works just as well as a salad if you’re not feeling the bread.

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

There's no excuse to skip breakfast when you can have this egg sandwich ready in less than 5 minutes.

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.

We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.

Step one: cut holes in two pieces of sourdough. Step two: fry eggs in those holes. Step three: slap them together with crispy bacon, melty cheddar, and plenty of hot sauce.

You're familiar with French dip, of course. This is pho dip! In a stroke of holiday genius, you'll use the turkey carcass to make an aromatic broth.

The fastest way to turn turkey into breakfast: eat it on French toast.

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

Whip up these Ricotta, Basil, and Tomato Tea Sandwiches in just a few minutes. Created by Pamela Reed, Brooklyn Farm Girl.

This extra-crispy sandwich gets a double hit of heat from a tangy Tabasco brine and a cayenne-spiked coating.

Lobster rolls may get all the glory, but crab rolls are way easier to pull off at home—and, dare we say it, maybe even more delicious.

This recipe combines your favorite bagel toppers with an acidic snap of pickled green tomatoes.

When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making it just the thing for picnics, backyard suppers, and last-minute road trips. And its briny, garlicky flavors beat plain old mayo any day.

The Banh Mi, arguably the greatest international sandwich, is easy to replicate at home. Letting the pickled radishes and carrots age a few days strengthens their tang and helps balance the rich pork.

Everything about these sandwiches screams "backyard summer party" to me. Simmering vegetables all day really brings out the individual flavors, and I love how I can get so many good-for-you vitamins into such a delicious package.

This upgraded version of the classic fish sandwich has a light-as-air tempura batter, punchy tartar sauce, and spicy slaw.