Travel

Cemita Poblana

South of the Border

By MAURICIO VELÁZQUEZ DE LEON
Egg and Watercress Sandwich

Standing on Ceremony: The History of Tea Sandwiches

By TAMASIN DAY-LEWIS
The Ritual of Italian Beef

The Ritual of Italian Beef

By JANE AND MICHAEL STERN
Soul Food

Soul Food

By ELISSA ALTMAN
Sicilian Stars

Sicilian Stars

By ROBERTA CORRADIN
Taste of Home

Taste of Home

By DAVID SAX
Maximum Deli

Maximum Deli

By BETSY ANDREWS
Classic Combination: Ham and Cheese

Classic Combination: Ham and Cheese

By ALEXANDER LOBRANO
The Real Thing

The Real Thing

By GABRIELLA GERSHENSON
Survival Food

Survival Food

By ANNIA CIEZADLO
Fancy Sandwich Loaf

Edible Art: The History of American Sandwiches in Cookbooks

By SARA DICKERMAN
Philly Tastes

Philly Tastes

By BETSY ANDREWS
Sandwich City

Sandwich City

By ALBERT JOHN ANDREWS
Bread Alone: In Search of the Best Rye Bread in America

Bread Alone: In Search of the Best Rye Bread in America

By JANE AND MICHAEL STERN
Still Smokin’

Still Smokin’

By AMY THIELEN
24 Hours of Mexico — in Chicago

24 Hours of Mexico — in Chicago

By CARLY FISHER

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