All the recipes published in the April 2011 issue of SAVEUR Magazine.
Fancy Sandwich Loaf
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.
A version of a California classic, this sandwich is a mix of vegetables, whole-grain bread, and Jack cheese, topped with ranch dressing.
The Chuck Schumer
The Chuck Schumer is a custom-made Subway roast beef with extra tomatoes, onions, and pickles named for New York’s senior senator.
Crab Cake Sandwich »
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.
The croque monsieur, the classic French ham and cheese sandwich covered in cheesy bechamel, becomes a “madame” when a fried egg is placed on top.
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 »
Egg and Watercress Sandwich
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.
Fried Calamari Sandwich
Fiery sriracha sauce and fresh herbs and cucumbers balance the richness of chef Tom Colicchio’s fried calamari sandwich.
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 »
Man’oushé (Herbed Vegetable Flatbread Sandwich)
Man’oushé (Herbed Vegetable Flatbread Sandwich)
Deli meats and cheese are elevated to greatness with an olive salad in this New Orleans classic.
Pork Patty Breakfast Sandwich
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 »
Roast Pork Sandwich
Tuna mayonnaise gives April Bloomfield’s roast pork sandwich at John Dory Oyster Bar in New York City a savory boost.
Another easy and not-scary option if you’re trying to ease your way into enjoying sardines.
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.
This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then “drowned” in a spicy chile de árbol sauce.
Coronation Chicken 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 Jasper White’s lobster salad, a version of New England’s lobster roll filling, gets crunch from scallions and cucumber.
Neiman Marcus Chicken Salad
Neiman Marcus Chicken Salad, a classic department-store lunch item, gains richness from grapes, almonds, and a whipped cream dressing.
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.
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 »
This popular Japanese condiment, flavored with Worcestershire sauce and dry mustard powder, is the key sauce on a fried pork tonkatsu sandwich.
Latvian 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 Coleman