These sandwich recipes from Food & Wine magazine are great for lunch or dinner.
Beef, Broccoli Rabe and Provolone PaniniThis is a stellar combination of juicy roast beef with bitter broccoli rabe and melty provolone cheese.
Focaccia ReubensCorned beef and Gruyère cheese combine in this flavorful, toasty sandwich.
Beef Burgers with Peanut-Chipotle Barbecue SauceBobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile—ancho chile powder and chipotle in adobo sauce—then adding peanut butter for sweetness. The sauce takes some time to prepare, but by doubling the recipe, it can be made in one large batch and kept in the refrigerator for up to two months.
Grilled Gruyère-and-Zucchini Sandwiches with Smoky Pesto"Anything herby or vegetabley is usually great with Sauvignon Blanc," says F&W's Marcia Kiesel, since the wine often has an herbal, grassy edge. She adds grilled zucchini and a smoked-paprika pesto to her grilled cheese sandwiches to enhance the toasty flavors.
Tomato, Prosciutto and Gruyère SandwichesBroiled, 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.
Salmon Club SandwichesMake 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.
Open-Face Grilled Eggplant SandwichesThis sandwich is a vegetarian delight. With melty mozzarella, savory eggplant and fresh basil, you really can’t go wrong.
Oregon Tuna MeltsApproaching tuna-melt perfection, these sandwiches have the ideal tuna-to-cheese ratio. Try using balsamic vinaigrette in place of mayonnaise.
Black Bean BurgersMost veggie burgers are a pale imitation of the all-beef original, but these robust patties with roasted red pepper spread are moist and delicious. The spread doubles as a fantastic dipping sauce for French fries.
Chicken Shawarma with Green Beans and ZucchiniSatisfy your Mediterranean palate with this tasty sandwich wrap.
Aleppo-Pepper-Pork-and-Fennel SandwichesFor these delicious roast pork sandwiches, Chicago chef Tony Mantuano spreads a rub of garlic and spicy Aleppo pepper on boneless pork shoulder or pork leg.
The New American Grilled Cheese
The best grilled cheese is the gooiest grilled cheese, says author Laura Werlin: "After you bite into it, the cheese should stretch out past your face as far as your arm will reach. Otherwise, it's just not right."
Cucumber-Rye Tea SandwichesLittle slices of party rye are a Southern favorite for tea sandwiches: "You don't see regular rye down here every day," Martha Hall Foose says. If party rye isn't available, use a cookie cutter to create rounds from regular bread slices.
Barbecue-Glazed Turkey BurgersTurkey burgers are a popular lunch at Gwyneth Paltrow's house, where she serves them on toasted brioche buns. She usually adds a topping or two, like Swiss cheese and a few pickled jalapeños. Jarred barbecue sauce adds a ton of flavor to the burgers and helps keep them from drying out. Paltrow got that tip from her friend Lee Gross, a macrobiotic chef who is obviously not averse to the occasional burger.
Italian Sausage-and-Fontina Biscuit SandwichesThese sandwiches boast a spicy blend of hot Italian sausage, red bell peppers, kalamata olives, and Italian Fontina cheese. If you're looking for a savory sandwich with just the right amount of kick, this is it.
Country Pate Banh MiSilken tofu blended with lemongrass and lime juice is a terrific dairy-free stand-in for mayonnaise in this riff on the Vietnamese banh mi sandwich. Adam Erace sometimes makes the sandwich with local scrapple (a hash of pork scraps and trimmings combined with cornmeal and shaped into a log or loaf).
Cheddar-and-Onion Smashed BurgersInspired by the sliders at White Manna in Hackensack, New Jersey, Adam Fleischman creates beef patties by flattening balls of ground meat on the griddle.Tip: Burger purists handle ground meat as little as possible; over-working the beef can create a tight, meatloaf texture.