How the iconic movie inspired a mainstay on deli menus around the East Coast.

The combination of breaded white fish, tartar sauce, and a slice of American cheese has always been here for us.

Our Cook in Residence, Amethyst Ganaway, has a sandwich that will make you love hog’s head cheese as much as she does.

Give your thinly sliced leeks and lemons the low-and-slow treatment to spruce up your roast chickens, sandwich spreads, and dressings.

Meet the cheese-filled, gravy-drenched sandwich that will transport you straight to a bistro in Porto.

The patty melt is back. This time, with homemade pork sausage, sweet apple and onion relish, and plenty of cheese.

Encased in fried bread crumbs, carrozza makes the most out of mozzarella.

What makes a good club sandwich? Ask the guy who’s eaten them everywhere, from Paris to Phnom Penh.

The lowcountry curried chicken dish was a favorite of FDR, but a bakery in Savannah, Georgia, has given it new life between bread.

The greasy spoon and diner fixture gets a fresh new look with a whole lot of pimento cheese.

The cult-favorite conbini snack is a low-effort, high-reward dessert.

Saltie is still gone, but Caroline Fidanza hasn't gone anywhere.

It’s a classic Taiwanese combination of butter-fried peanuts, condensed milk, and cilantro (yes, you heard that right).

Tuna melts are one of the most incredibly un-incredible staples of NYC diners and delis. So why would you spend a whole day eating them?

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.

American chicken salad wins a Chinese technique.