Make these delightful sandwiches using leftover roast beef and chicken, and then slather the bread-most tearooms remove the crusts-with freshly made butter.
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
This recipe is a unique twist on the childhood favorite we all know and love.
This open-faced sandwich was originally served as a midnight snack at the famous Brown Hotel.
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.
This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans.
Some recipes for this salad call for sautéing the onions in the bacon fat, but we prefer them left raw.
This is a warm and gooey version of the tuna salad sandwich.
Canned tuna has a newly prestigious image now that pricey brands of the ubiquitous fish are flying off the shelf.
Part hamburger, part sloppy joe (minus the sauce) this simple sandwich was created in Sioux City in 1924.
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.
We like ours with lettuce and cheddar, tamari sauce, and french-fried potatoes—is this your cheeseburger in paradise?
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.
Substitute wild mushrooms, if you like.
From celebrated chef Jacques Pepin, here is a French twist on a New England classic.
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.
The smoky flavor of the bacon takes this simple sandwich to another dimension.
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.
We love this herring in sandwich form, but Copenhagen's Gammel Strand restaurant usually serves the bread and butter on the side.
This is the most popular type of herring served at the restaurant Gammel Strand in Copenhagen.