Sandwich Recipes from Food & Wine

These sandwich recipes from Food & Wine magazine are great for lunch or dinner. 

  • Beef, Broccoli Rabe and Provolone Panini
    Photo: Christina Holmes

    Beef, Broccoli Rabe and Provolone Panini

    This is a stellar combination of juicy roast beef with bitter broccoli rabe and melty provolone cheese.
  • Focaccia Reubens
    Photo: © Squire Fox

    Focaccia Reubens

    Corned beef and Gruyère cheese combine in this flavorful, toasty sandwich.
  • Beef Burgers with Peanut-Chipotle Barbecue Sauce
    Photo: © John Kernick

    Beef Burgers with Peanut-Chipotle Barbecue Sauce

    Bobby 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 Gruyčre-and-Zucchini Sandwiches with Smoky Pesto
    Photo: © Kana Okada

    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 Gruyčre Sandwiches
    Photo: © James Merrell

    Tomato, Prosciutto and Gruyère Sandwiches

    Broiled, 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 Sandwiches
    Photo: © Kana Okada

    Salmon Club Sandwiches

    Make 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 Sandwiches
    Photo: © Tina Rupp

    Open-Face Grilled Eggplant Sandwiches

    This sandwich is a vegetarian delight. With melty mozzarella, savory eggplant and fresh basil, you really can’t go wrong.
  • Oregon Tuna Melts
    Photo: © Squire Fox

    Oregon Tuna Melts

    Approaching tuna-melt perfection, these sandwiches have the ideal tuna-to-cheese ratio. Try using balsamic vinaigrette in place of mayonnaise.
  • Black Bean Burgers
    Photo: © Cedric Angeles

    Black Bean Burgers

    Most 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 Zucchini
    Photo: © Kana Okada

    Chicken Shawarma with Green Beans and Zucchini

    Satisfy your Mediterranean palate with this tasty sandwich wrap.
  • Aleppo-Pepper-Pork-and-Fennel Sandwiches
    Photo: Antonis Achilleos

    Aleppo-Pepper-Pork-and-Fennel Sandwiches

    For 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
    Photo: Quentin Bacon

    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 Sandwiches
    Photo: Con Poulos

    Cucumber-Rye Tea Sandwiches

    Little 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 Burgers
    Photo: John Kernick

    Barbecue-Glazed Turkey Burgers

    Turkey 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 Sandwiches
    Photo: Anna Williams

    Italian Sausage-and-Fontina Biscuit Sandwiches

    These 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 Mi
    Photo: David Malosh

    Country Pate Banh Mi

    Silken 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 Burgers
    Photo: Marcus Nilsson

    Cheddar-and-Onion Smashed Burgers

    Inspired 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.
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