From heroes to subs to sandos, and everything in between.
Peel back the aluminum foil and you’ll find that tuna, leftover spaghetti, and links of sweet longanisa sausage have a unifying force—they’re all just waiting to be given new life between two slices of warm garlic bread, spongy pan de sal, or cloud-like white bread. Toasted, diagonally cut, or lodged inside a hot dog bun, the brown bag mainstay welcomes any and all fillings.
These stories make the case for fruity, cream-dolloped sandos on pillowy milk bread and regional sloppy joes with no stewed ground meat in sight. We’ll teach you how to assemble a banh mi with soft-scrambled eggs for a proper breakfast, and to poach a whole chicken for a ginger-scallion-laced salad filling that will last you through the week. Because the best thing since sliced bread is what you put between it.
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Sandwich Your Strawberries
The cult-favorite conbini snack is a low-effort, high-reward dessert.
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Dreams of Duke's Mayo and Crystal Hot Sauce
There’s one goal at celebrated New Orleans sandwich counter Turkey and the Wolf: “Make the store shit taste good.”
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Milanese, Schnitzel, Chick-fil-A: Who Makes the Best Cutlet?
Many cultures have mastered the art of pounding, breading, and frying meat. But we have our favorite.
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The Hippie Sandwich Abides
In a world of bare vegetables and boutique grains, the classic tofu sandwich transcends culinary fashion and evokes an earlier, crunchier time.
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Longanisa: The Breakfast Sausage That Rules Them All
A staple of Filipino breakfasts, longanisa’s fatty, sweet qualities pair well with silky eggs and juicy vinegar-soaked tomato—all of which makes for a great breakfast sandwich. So why not eat it all the time?
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The Sketti Sando Lives
For chef Elliott Moss, the throwback spaghetti sandwich is a trip back to weird teenagehood.
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The New Jersey Sloppy Joe Is Not the Sloppy Joe You Know
Somewhere between a reuben and a Cuban, the New Jersey sloppy joe is worlds away from the saucy sandwich your elementary school cafeteria served.
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Seville's Sacrilegious Sandwich
One of Seville’s most popular tapas, the montadito de pringá, is loaded with boiled Spanish staples from the region’s home-cooked stews. But the swine-packed sandwich sheds light on a dark past.
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A Second Look at the Tuna Sandwich’s All-American History
How Japanese-Americans helped launch the California tuna-canning industry—and one of America’s most beloved sandwiches.
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Tourists Eat Wings. Buffalonians Eat Subs.
The Rust Belt town in Western New York is famous for one thing: chicken wings. But the people who live there are fueled by a sandwich that most have never heard of.
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11 Years of Peanut Butter and Jelly Sandwiches
If your childhood lunchtime routine isn’t broken, then why should you fix it?
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The Breakfast Banh Mi
When two childhood cravings merge, a breakfast banh mi is born, full of scrambled eggs and crispy Chinese sausage.
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The LGBTQ Sandwich
A more inclusive spin on the classic BLT. Just add guacamole and cashew queso.