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.
The Subtle Thrills of Cold Chicken Salad
American chicken salad wins a Chinese technique.
Sandwich Your Strawberries
The cult-favorite conbini snack is a low-effort, high-reward dessert.
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.”
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.
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.
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?
The Sketti Sando Lives
For chef Elliott Moss, the throwback spaghetti sandwich is a trip back to weird teenagehood.
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.
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.
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.
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.
11 Years of Peanut Butter and Jelly Sandwiches
If your childhood lunchtime routine isn’t broken, then why should you fix it?
The Breakfast Banh Mi
When two childhood cravings merge, a breakfast banh mi is born, full of scrambled eggs and crispy Chinese sausage.
The LGBTQ Sandwich
A more inclusive spin on the classic BLT. Just add guacamole and cashew queso.