Sandwich loaves were popular party foods in the 1940s and ’50s. This updated version combines earthy mushrooms and pistachios with baked ham and fresh asparagus.
Mexico’s overstuffed cemita poblana brims with queso blanco, chipotle, pepper, avocado, papalo and crisp milanesa (a fried cutlet). Get the recipe for Cemita Poblana »
The crab cake sandwich at David Lentz’s Hungry Cat restaurants in Hollywood and Santa Barbara, California, comes with romesco sauce and shaved fennel, red onion, and arugula.
A Cubano is a griddled white roll with Swiss cheese, boiled ham, dill pickle slices, and roasted pork.
The Dagwood
Take inspiration from the comic strip “Blondie” to make your own catchall sandwich with goods from the Thanksgiving table like greens, turkey, cheese, cranberry sauce, and more. See the recipe for The Dagwood »
If serving these elegant sandwiches for afternoon tea, remove the crusts and cut each into 4 triangles or 2 rectangles. Arrange in stacks of 2 alongside the rest of your tea sandwiches.
Commonly served during merienda (afternoon tea) in Cuba, this sandwich of turkey, jam, and cream cheese on a roll is sweet and savory all in one. Try substituting leftover cranberry sauce for the strawberry jam.
In South Africa, french fries, bologna, and achar was dubbed The Gatsby after the 1974 film The Great Gatsby, which played there at the time of the sandwich’s invention. See the recipe for The Gatsby »
This decadent creation from reader Denise Woodward, author of the blog Chez Us, combines hollandaise, spinach, and a homemade sausage patty that cleverly encases a runny egg yolk on a toasted English muffin, for an out-of-this-world breakfast sandwich. This recipe first appeared in our April 2011 special Sandwich Issue with the article Picture-Perfect. Get the recipe for Pork Patty Breakfast Sandwich »
Several people named Reuben have been credited with inventing grilled corned beef, sauerkraut, Swiss Cheese, and creamy dressing on rye. See the recipe for The Reuben »
Though it takes a man’s name, the Strammer Max butter-fried bread topped with ham and an egg, is actually German slang for male virility. See the recipe for Strammer Max »
The cumin-spiced Sweetbread Pita from Yossi Elad of Jerusalem’s Machneyuda has a bright topping of chopped preserved lemon and jalapeño.
Grilled and smoked shrimp are bound by a spicy cream cheese dressing in the Cajun shrimp salad at Hoover’s Cooking in Austin. Get the recipe for Cajun Shrimp Salad »
Made for Queen Elizabeth II’s coronation lunch in 1953, this curry powder- and mango chutney-laced chicken salad has been wildly popular in Britain ever since.
Chef Pichet Ong, of Spot Dessert Bar in New York City, gave us this recipe for pok pok, an ice cream sandwich based on those he ate as a child in Bangkok. See the recipe for Pok Pok »
A staple of Mumbai street stalls, these aromatic fried potato-fritter sandwiches are slathered with coriander and tamarind chutneys and served on a buttered, toasted roll.
Vegetables nearly upstage the meat in the Bolivian Sanduiche de Chola, in which roast pork is seasoned with yellow salsa and vegetables en escabeche. See Recipe For Sanduiche de Chola »
In the Lomito Completo, popular in Uruguay and Argentina, sirloin steak is lavished with sauerkraut, mayonnaise, ketchup, mustard and a runny fried egg. See the recipe for Lomito Completo »
Chef Tyler Kord of No. 7 Sub Shop in New York City created these sweet-tart pickled blueberries for his sandwich of brie, pistachios, and chervil. Pickled Blueberries »
Todd ColemanTodd ColemanSarah KanabayLatvian Rye Latvia’s best-known rye bread is a dark, dense, 100 percent whole-grain rye called rupjmaize, which contrasts sourness with a mild sweetness. Latvian rye goes particularly well with smoked fish, charcuterie, and highly flavored cheeses, such as Roquefort. Todd ColemanMichael Kraus
