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10/29/2012
Pan bagnat, or "bathed bread," is a sandwich found at every bakery and market in the French region of Provençal.
Issue #150
09/11/2012
Classic Southern pimento cheese makes for an excellent lunchbox sandwich with lettuce and tomatoes. Author Rachel Wharton uses Rick's Picks brand of pickled red peppers in this sandwich, but if you can't find them, use regular jarred pimientos in brine.
Issue #137
03/20/2011
Briny sardines get added intensity from fresh onion and Dijon mustard in this open-face sandwich from chef and radio host Mike Colameco.
Issue #137
03/18/2011
A version of a California classic, this sandwich is a healthy mix of vegetables, whole-grain bread, and Jack cheese, topped with ranch dressing.
Issue #137
02/25/2009
A staple of Southern garden clubs and church luncheons, the tea sandwich takes on a more satisfying dimension with the addition of artichokes.
Issue #118
12/19/2007
Little known outside of Massachusetts, this dish is a by-product of that state's long tradition of Saturday night baked bean suppers.
Issue #108
07/13/2007
This open-faced herring sandwich is traditional fare on the Russian table.
Issue #104
01/28/2008
In Cornwall, England these "sarnies" (sandwiches) are made with brown crabs but claw or lump crabmeat will do.
Issue #93
10/23/2007
Canned tuna has a newly prestigious image now that pricey brands of the ubiquitous fish are flying off the shelf.
Issue #69
10/24/2000
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
This is the most popular type of herring served at the restaurant Gammel Strand in Copenhagen.
Issue #35
03/18/2002
This green spread can be found (in Louisville, Kentucky) on all sorts of breads, beneath alfalfa sprouts or slices of bacon, or thinned with mayonnaise or sour cream and eaten as a dip.
Issue #19
06/28/2007
A former chef at the Glacier Bay Country Inn in Gustavus, Alaska, created this salad to use up leftover halibut, but it can be made with salmon as well.
Issue #13
09/08/2012
A dollop of ricotta on earthy-sweet oat bread is delicious; add a drizzle of sourwood honey and it's elevated to the exquisite.
Does Not Apply
09/08/2012
Dense rye bread is the perfect base for a generous smear of not-too-spicy whole-grain mustard topped with thin slices of a sharp cheddar.
Does Not Apply
09/08/2012
This combination is autumn on a slice of bread: sourdough spread with rich apple butter, topped with slices of mild smoked gouda and a sprinkle of flaky sea salt.
Does Not Apply
09/08/2012
Sweet, juicy heirloom tomatoes and slices of just-ripe avocado work in perfect harmony no matter what you serve them on, but a slice of seven-grain bread adds a perfect amount of texture and crunch.
Does Not Apply
09/08/2012
It's très French to pair crisp, spicy radishes with softened, salted butter; a thin-sliced baguette is the perfect vehicle.
Does Not Apply
09/08/2012
Ham and eggs may be a breakfast classic, but they're even better for lunch: try sliced or quartered hard-boiled eggs layered with a salty black forest ham and a bit of mayo on a hearty white bread.
Does Not Apply
09/08/2012
There's no reason this tried-and-true combination needs to be limited to tea time. Make three or four of these paper-thin preparations of white bread topped with tangy, softened cream cheese and crisp cucumber slices, and call it a lunch.
Does Not Apply
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