Sandwich Recipes from Food & Wine

This is a stellar combination of juicy roast beef with bitter broccoli rabe and melty provolone cheese.

Corned beef and Gruyère cheese combine in this flavorful, toasty sandwich.

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.

"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.

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.

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.

This sandwich is a vegetarian delight. With melty mozzarella, savory eggplant and fresh basil, you really can’t go wrong.

Approaching tuna-melt perfection, these sandwiches have the ideal tuna-to-cheese ratio. Try using balsamic vinaigrette in place of mayonnaise.

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.

Satisfy your Mediterranean palate with this tasty sandwich wrap.