190
results
Narrow Results
You've Selected:
Sandwich
Source
Saveur (139)
Panini Happy (3)
Chow (2)
Epicurious (2)
Serious Eats (2)
Difficulty
Easy (130)
Medium (19)
Hard (2)
Main Ingredient
Bread (113)
Vegetables (72)
Cheese (61)
Pork (50)
Beef (25)
Cuisine
American (89)
Vegetarian (14)
Italian (13)
Quick & Easy (13)
Kid-Friendly (12)
Season
Summer (48)
Spring (28)
Winter (19)
Fall (17)
Occasion
Backyard BBQ (9)
Cocktail Party (4)
Birthday (2)
Easter (2)
Thanksgiving (2)
Technique
Fry (48)
No Cook (27)
Grill/Barbecue (23)
Saute (22)
Bake (17)
Topic
Recipe (190)

Advertisement
12/06/2005
Tea Sandwiches
Make these delightful sandwiches using leftover roast beef and chicken, and then slather the bread-most tearooms remove the crusts-with freshly made butter.
Issue #84
10/24/2007
Fried Mozzarella Sandwiches
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
Issue #83
03/06/2007
Open-Face Grilled Cheese Sandwich
This recipe is a unique twist on the childhood favorite we all know and love.
Issue #83
10/24/2007
Hot Brown
This open-faced sandwich was originally served as a midnight snack at the famous Brown Hotel.
Issue #81
01/11/2006
Goose Liver and Apple Toasts
This savory, cold-weather treat is a fine use for goose liver as well as for some of the fat rendered when you roast a goose.
Issue #81
10/10/2005
Oyster Po'boy
This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans.
Issue #81
12/15/2005
German Potato Salad
Some recipes for this salad call for sautéing the onions in the bacon fat, but we prefer them left raw.
Issue #79
10/24/2007
Tuna Melt
This is a warm and gooey version of the tuna salad sandwich.
Issue #69
10/23/2007
Tuna Salad Sandwiches
Canned tuna has a newly prestigious image now that pricey brands of the ubiquitous fish are flying off the shelf.
Issue #69
01/28/2008
Loosemeats Sandwich
Part hamburger, part sloppy joe (minus the sauce) this simple sandwich was created in Sioux City in 1924.
Issue #67
07/20/2007
Classic Hamburger
The higher the meat's fat content, the juicier the burger will be but the more it will shrink; we prefer 80 percent lean beef.
Issue #60
03/06/2007
Bacon Cheeseburger
We like ours with lettuce and cheddar, tamari sauce, and french-fried potatoes—is this your cheeseburger in paradise?
Issue #60
09/01/2005
Chili Size
This dish is said to take its name from the "hamburger size" ladle that legendary Los Angeles chili parlor proprietor Ptomaine Tommy used decades ago to spoon chili over the open-face burgers he served.
Issue #60
01/02/2009
Mushrooms with Cream and Sage
Substitute wild mushrooms, if you like.
Issue #54
03/06/2007
Lobster Roll
From celebrated chef Jacques Pepin, here is a French twist on a New England classic.
Issue #52
03/16/2010
Asparagus on Toast with Cream
In Hadley, Massachusetts, asparagus is the prized local crop; we got this recipe from the Barstow family, longtime Hadley residents and asparagus aficionados. The Barstows were profiled in "Hadley Grass," an article in SAVEUR’s April 2001 issue.
Issue #50
04/19/2007
Asparagus and Bacon on Toast
The smoky flavor of the bacon takes this simple sandwich to another dimension.
Issue #50
10/24/2000
Tomato Sandwich
My summer sandwich is kind of a private thing. It's messy—and who wants to own up to using both butter and mayo? But if you're ever home alone one hot afternoon give this a try.
Issue #36
10/23/2000
Clove Herring Open-Faced Sandwiches
We love this herring in sandwich form, but Copenhagen's Gammel Strand restaurant usually serves the bread and butter on the side.
Issue #35
10/23/2000
Curry Herring Open-Faced Sandwiches
This is the most popular type of herring served at the restaurant Gammel Strand in Copenhagen.
Issue #35
« Previous 1. . . 3 4 5 6 7 . . .10 Next »