A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods.
An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini, parsley, amba (a mango relish), and cucumber salad goes into this vegetarian sandwich, which is based on a traditional Shabbat breakfast of Iraqi Jews.
A staple of Southern garden clubs and church luncheons, the tea sandwich takes on a more satisfying dimension with the addition of artichokes.
A legacy of the East Indian indentured workers, doubles consist of two pieces of savory flatbread filled with spiced, stewed chickpeas.
Garlic and lemon coated fries are the perfect accompaniment to a hearty bratwurst.
We love modern renditions of old favorites, and Tom Colicchio's New York–based sandwich emporium has done just that with this recipe.
This classic is the epitome of a New York Jewish-American delicatessen sandwich.
Little known outside of Massachusetts, this dish is a by-product of that state's long tradition of Saturday night baked bean suppers.
Found in "beefstands" all over Chicago, this favorite sandwich is a meat lover's dream.
Tangy, buttery, smoky, and salty—this sandwich has it all.
This open-faced herring sandwich is traditional fare on the Russian table.
This egg salad is equally delicious atop bread or eaten on its own.
This gently spiced sandwich is a unique and tasty way to serve turkey.
This recipe for the well-known grub, nicknamed S.O.S., is delicious and satisfying—a great way to start the day.
To feed a larger crowd, you can expand the version of this recipe with more white sauce or vegetables. You can also substituted boiled chicken for the tuna.
This is an easy and tasty recipe for pulled pork.
In Cornwall, England these "sarnies" (sandwiches) are made with brown crabs but claw or lump crabmeat will do.