Sandwiches are traditional lunchtime favorites, but they also make for hearty breakfasts and pleasing dinners. Whether you're looking for a tried-and-true classic like the Croque Madame; a meaty meal like the Brat Reuben; or a flavorful, satisfying vegetarian option like this Crispy Fried Tofu, you'll find a winning choice among our best sandwich recipes. We have BLTs, salads-turned-sandwiches, egg sandwiches, barbecue sandwiches, and so many variations and combinations. Make sure you have bread on hand and keep scrolling to stack the next sandwich of your dreams.
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Club Sandwich
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This triple-decker sandwich with turkey, bacon, lettuce, and tomato is a classic for a good reason. Here's how to stack your own.
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Croque Madame
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This classic French sandwich is a lesson in extravagance, made with butter, cheese, ham, Mornay sauce, and a fried egg on white bread. It's a luxurious, deeply comforting dish. (Simply skip the fried egg for a Croque Monsieur.)
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Pan Bagnat (Niçoise Salad Sandwich)
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Turn the flavors of a Niçoise salad into a sandwich by pureeing tuna with red wine vinegar, olive oil, anchovies, and garlic to make a unique spread inspired by tonnato sauce. Spread the tangy tuna dressing on the cut sides of the ciabatta so the bread absorbs it, giving the sandwich plenty of flavor while making it easier to eat.
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Monte Cristo
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With raspberry jam and spicy mustard, this breakfast and brunch sandwich is where savory ham and cheese meets sweet French toast.
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The Best Cucumber Sandwich
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Chef Vishwesh Bhatt elevates cucumber sandwiches with Benedictine, a creamy spread of cucumber and herbs; chaat masala; and a spicy and herbaceous peanut pesto with serrano chile, cilantro, and citrus.
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Cubano Sandwiches
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Give Cuban sandwiches extra flavor by using a classic Cuban mojo as a marinade and a sauce. Like most Cuban mojos, this one by food writer Anya Von Bremzen starts with orange juice, then adds a complex kick with cumin, garlic, oregano, cilantro, and red onions.
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The Oriole Ham Sandoval
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In this exquisite ham sandwich from 2017 F&W Best New Chef Noah Sandoval of Oriole in Chicago, you'll melt nutty raclette cheese on toasted baguette and pile high with rich country ham and silky mortadella studded with cinnamon and black pepper. Cut through the richness and add fresh flavor to every bite with tangy walnut mustard aïoli, peppery arugula, and poppy-citrus dressing.
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Vegetarian Muffulettas
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In this meatless take on the classic New Orleans sandwich, garlic-infused roasted vegetables trade places with the traditional Italian cold cuts. You might want to make a double batch of the tangy olive relish — it's also delicious in pasta or bean salad, or served on top of grilled or roasted fish.
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Philadelphia Roast Pork Sandwiches
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These sandwiches combine roasted pork with melty provolone cheese and broccoli rabe for a seriously satisfying bite. The vegetable's bitter, bright flavor balances the fattiness of the pork, which is incredibly tender and buttery with a flavorful crust. The provolone brings sharpness and helps keep the bottom of the roll from getting too soggy, and the mayo — which has a punch of acidity from pickled peperoncini and its brine — is the finishing touch.
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Japanese 7-Eleven Egg Salad Sandwich
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Food writerJason Diamond's desire for the famous Japanese 7-Eleven egg salad sandwich inspired him to recreate it at home. Kewpie mayonnaise is key to this recipe — made with only egg yolks and rice or apple cider vinegar — along with a fluffy Japanese milk bread and just the right ratio of whites to yolks.
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Italian Beef Sandwiches
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Topped with bright homemade giardiniera and roasted sweet peppers, these Italian beef sandwiches have lots of beefy flavor and a deeply satisfying jus.
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Philly Cheesesteak Sandwiches
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This iconic Philadelphia sandwich is a meaty, cheesy delight. Our version packs very thin slices of griddled steak into a hoagie roll with browned onions and cheese sauce. A combination of provolone and American cheese creates a tangy, creamy situation that coats the meat beautifully. We've also opted to add tender red and green bell peppers here, which combine with the onions to add earthy, vegetal sweetness to the sandwiches.
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Patty Melts with Charred Scallion-Chipotle Mayo
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Classic versions of the patty melt often include caramelized onions, but those take time, so here we lean on quick-charred scallions instead. Chipotle-spiked mayonnaise adds an extra dose of lushness and a punch of smoky heat.
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Viet-Cajun Fried Catfish Po’boy
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This salty, sweet, spicy, and crisp sandwich features fried catfish with a fish sauce caramel and punchy tart pickles as a mash-up of Cajun and Vietnamese cuisines.
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Super-Crispy Fried Chicken Sandwiches
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Seasoning boneless, skinless chicken thighs with a classic Southern fried chicken spice blend and dill pickle brine makes for the juiciest, crunchiest fried chicken sandwiches. Choose dill pickles without much sugar, which can burn during cooking.
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Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw
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Ground beef gets the Korean barbecue flavor treatment with soy sauce, brown sugar, garlic, sesame oil, and a hint of gochujang so it becomes saucy, sweet, and salty in this amped-up version of the American classic. Meanwhile, the spicy, mayo-dressed slaw keeps the sandwiches from veering too sweet.They’re messy, yes, but so worth it.
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Barbecue Shrimp Po’boy
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Smoky, spiced shrimp are the heart of this classic New Orleans-style po’boy sandwich. Try to find baguettes or rolls with a thin, crackly crust and soft interior for these po’boys, so the spiced shrimp and mayonnaise can soak in while the bread retains its integrity.
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Chicken Caesar Wrap
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We love the crispy Parmesan shards scattered throughout these satisfying wraps filled with crunchy romaine lettuce, grilled chicken, and a punchy Caesar dressing.
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Vada Pav (Potato Fritter Sandwich)
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Vada pav, one of Mumbai's most popular street foods, is a potato fritter the size of a baseball stuffed into a flaky white bun, smeared with coconut and spicy green chile chutneys and then squished until it's small enough to fit into your mouth.
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Barbecue Jackfruit Sandwiches with Cabbage Slaw
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Thanks to a smoky, tangy, gently sweet sauce, these barbecue jackfruit sandwiches taste satisfyingly meaty (feel free to double the sauce to toss with smoked or braised pork shoulder). An herby, creamy slaw adds a layer of richness and crunch, while a double dose of quick-pickled red onions and pickle chips provides puckery punch.
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Crispy Fried Tofu Sandwich
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Freezing and thawing extra-firm tofu and then wringing out its moisture makes the slabs more porous and receptive to the tangy pickle juice marinade in this crave-worthy sandwich. After a brief soak in pickle juice, the tofu is dredged in a spiced flour mixture, brushed with hot sauce and mustard, then dredged again and fried to yield the crispy, crunchy slabs for a satisfying vegetarian meal that gives fried fish sandwiches a run for their money.
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Blackened Fish Sandwiches with Horseradish Tartar Sauce
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Fresh fillets of haddock are coated with smoky paprika, garlic powder, oregano, and thyme before they get a quick sear to develop a delicious crust. They're then sandwiched between toasted brioche buns smeared with a strong, tangy tartar sauce laced with refreshingly piquant horseradish.
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Grilled Cheese with Corn and Calabrian Chile
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Chef Nancy Silverton's upgraded grilled cheese is filled with a charred sweet corn-studded blend of nutty English cheddar, sharp caciocavallo, and just enough mayonnaise to bind it all together. Thick slices of sourdough get a beautifully buttery, golden crust in a cast iron skillet, while Calabrian chile sneaks in with just the right amount of heat.
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Crab Salad Sandwiches
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The crab salad sandwich at the iconic restaurant Sabella & La Torre is by itself a compelling reason to visit Fisherman’s Wharf in San Francisco. Owner Thomas La Torre uses pristine Dungeness crab in a simple salad that’s piled on toasted sourdough rolls to create a tall and dramatic sandwich with a generous amount of crab in each bite.
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Lobster BLTs on Potato Rolls
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These upgraded BLTs combine tender, sweet lobster meat with smoky, salty bacon, juicy tomatoes, and pillowy potato buns, lightly toasted in bacon drippings.
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Sloppy Lennys
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Sloppy Joes go vegan with recipe developer Ali Slagle’s pantry-friendly version, featuring lentils, pickled peppers, chile powder, and ketchup on toasted burger buns.
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Pretzel-Crusted Chicken Sliders with Cabbage-Apple Slaw
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Shatteringly crisp chicken tenders and a zingy slaw star in these party-ready sliders. Breaded with pretzel crumbs,these grown-up tenders are juicy on the inside with a crunchy, salty crust that pairs wonderfully with the crisp cabbage slaw.
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Marinated Apple and Cheddar Sandwiches
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This fall-perfect sandwich is proof positive that apples and cheddar are a match made in heaven. Marinating Honeycrisp and Granny Smith apples amps up their flavor, making apple slices that are wonderfully sweet and punchy, and that, when layered with rich cheese and peppery arugula on butter-slathered slices of bread, creates an extra-flavorful, deeply satisfying sandwich.
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Toasted Chocolate-Hazelnut Sandwiches
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The perfect brunch or late-night treat, these sweet sandwiches are piled high with a blend of sweet-tart preserves, toasty hazelnuts, and melted chocolate. The bread is crisped, lightly salty, and golden brown from the butter, while the inside of the sandwich is both gooey and delightfully crunchy.
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Beaten Biscuit Breakfast Sandwich with Tomato Jam
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Chef Marcus Samuelsson makes incredible biscuits, adding a little bit of nutty brown butter to amp up the flavor. He serves them warm, spread with tangy-sweet tomato jam, fried ham, and perfectly scrambled eggs with cheddar cheese.
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Meatball and Provolone Subs
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Neal's Deli serves tender, oversize pork-and-beef meatballs stuffed into a warm hero roll with melted provolone cheese. Although Matt Neal makes his own chunky tomato sauce for the sub, it's fine to substitute six cups of jarred sauce.
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Focaccia Reubens
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At The Sentinel, chef Dennis Leary's riff on a Reuben uses locally made corned beef and fresh focaccia, but the sandwiches are just as delicious with top-quality deli corned beef and store-bought flatbreads.
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Crispy Pork Belly Sandwiches with Meyer Lemon Relish
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You need to begin this recipe two days ahead as the pork belly goes through two brining processes: The wet brine keeps the meat nice and moist, and the dry brine contributes great flavor. The Meyer lemon relish offers a tangy finishing touch.
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Aleppo Pepper-Pork and Fennel Sandwiches
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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.
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Salmon Salad Rolls
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In this clever take on the summertime classic, salmon replaces lobster and yogurt stands in for mayonnaise. Topping rolls with potato chips adds crunch and fun.
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Brat Reubens
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Here, chef Viet Pham tucks bratwurst into hearty hoagie rolls along with juicy pastrami and sliced Swiss cheese, then spreads them with his homemade Russian dressing.
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Vegetable Sandwich with Dill Sauce
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Stacked high with slices of tomato, onion, cucumber, avocado, and provolone cheese, this is a vegetable sandwich that even confirmed carnivores will love. You can add or substitute other fresh vegetables; radishes, spinach, or grated carrot go particularly well here. When you can't get good tomatoes, don't buy lousy, cottony ones; use twice the amount of lettuce instead.
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Garlic Aïoli BLTs
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At Gjelina Take Away in Los Angeles, you can only get this excellent sandwich in the summer because the tomatoes have to be sweet and richly flavored with just the right texture. The sourdough bread should be toasted, but make sure it's not too dark and crisp.
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Grilled Pork Banh Mi
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Chef Luke Nguyen grew up in Australia and learned to cook at his Vietnamese parents' restaurant. He later opened his own restaurant, The Red Lantern, in Sydney. On his first visit to Saigon, he had this simple banh mi sandwich filled with peppery pork and hoisin sauce.
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Sabich (Israeli Roast Eggplant, Hummus, and Pickle Sandwiches)
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Restaurateur Michael Shemtov and chef Stuart Tracy prepare this messy, incredibly tasty vegetarian sandwich, called a sabich, with vegetables, hummus, house-baked pita, and herbs from a garden right behind the restaurant. "The sabich is Iraqi-Israeli, just like me," Shemtov says. "It's a personal dish."
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