Competition for the best burger in London has gone mad. Some burgers are gourmet and piled high with toppings, whereas others are thinner, simpler, wrapped in paper, steamy and sloppy. All I can say is...
Author: Jamie Oliver
Two rimmed baking sheets and a hot oven mimic a giant panini press, making grilled cheese for a crowd a super quick and easy prospect.
Author: Anna Stockwell
No need to worry about why this Dominican burger shares a name with the Argentinean sauce-nobody knows. Instead, just call it a chimi, grab a cold beer, and enjoy!
Author: Andrea Albin
Author: Lidia Matticchio Bastianich
Author: Julia Child
There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the...
Author: Chris Morocco
"Fried," "Chicken" and "Sandwich": three alluring enough words on their own; together, they promise pure, unbridled pleasure.
Author: Nigella Lawson
Author: James Villas
The liberal spoonful of Chakalaka (spicy vegetable relish) makes this grilled cheese sandwich recipe extra special.
Author: Hawa Hassan
This crispy sandwich gets a double hit of heat, thanks to a tangy Tabasco sauce brine and cayenne-spiked coating. A crisp buttermilk slaw and creamy herbed mayo spread provide refreshing flavor and a perfect...
Author: Katherine Sacks
Author: Catherine McCord
Author: Jessica B. Harris
Author: Govind Armstrong
This classic diner mash-up of a grilled cheese sandwich and a hamburger is stuffed with thick, sweet rings of pan-seared onion.
Author: Anna Stockwell
Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.
Author: Kevin West
This traditional French sandwich is topped with a classic Mornay sauce (a béchamel sauce with cheese).
Author: Marlena Spieler
Eventide Oyster Co. in Portland, Maine, offers a brown-butter lobster roll that we love. We added Old Bay seasoning and swapped the lobster for easy-to-find crabmeat in this delicious version you can make...
Author: Rhoda Boone
Author: Sheila Lukins
Author: Alexis Touchet
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Smoked Salmon Smorrebrod
Author: Tom Colicchio
