Our All-Time Favorite Sandwich Recipes Are Just Right for Lunch or Dinner

It's not easy to improve upon an icon, but the details in this triple-decker sandwich recipe get it done. We slather mayonnaise on one side of each white-bread slice before toasting, and face them outward to create a crisp, golden shell. (The middle slice is by-the-book whole wheat.) Seasoning each tomato slice helps its flavor trumpet through the caramel notes of the aged Gouda. A subtly sweet tang lingers after each bite: It's plum or tomato jam, balancing the smoky bacon.

This super summer sandwich starts with a humdinger of a ripe heirloom. Cut a thick slice crosswise to reveal its tie-dye colors, then sprinkle on salt and pepper. Next comes our speedy aioli: Smashed garlic and minced parsley are stirred into your favorite mayonnaise for an upgraded spread you'll want to make time and time again. Layer it all on toasted brioche, and finish with sweet, crunchy pea shoots.

For this mega-hit, we took our cue from Welsh rarebit (a British pub staple consisting of spicy cheddar sauce on toast) to create a cheese sauce redolent of caramelized onions, mustard, and the malty hops of beer. Heap it on the bottom of a ciabatta, followed by thinly sliced roast beef and giardiniera (Italian-style pickled vegetables) for bright crunch and brine. Scoop out the top of the bread to make room for the fillings.

Imagine a giant stuffed mushroom as a delectable main event. For the ultimate umami experience, we salt, then broil button and portobello mushrooms to draw out their moisture and concentrate their earthy flavors. Next, we pile on piquant provolone and a parsley salad tossed with matchstick carrots and pickled peppers. A garlic-buttered hoagie roll stands in for the breadcrumbs.

Cod filets are tender, moist, and flaky inside a crisp batter. Fried shallots lend the sandwiches extra crunch—and even better, you can fry the fish in the same oil. Rounding out the flavor-fest are pungent fish sauce, garlicky-sweet nam prik pao (Thai chili sauce), a shower of fresh herbs, and the floral pucker of lime juice.

Here's a trio of sophisticated takes on the much loved PB&J. Go spicy yet sweet with peanut butter, creamy mascarpone, crunchy celery, chili flakes, and honey. Another option is to swap peanut butter for sunflower butter and slather on orange marmalade, banana slices, and coconut. Want to go fruity? Add fresh berries and dark chocolate to your almond butter and jam sarnie.

For brunch and beyond, here's a sophisticated open-face sandwich of velvety gravlax or luscious smoked salmon atop a cloud of cream cheese that's been zinged with freshly grated horseradish and lemon zest. 

Too many zucchini? Here's a creative and delicious way to use them up. Squash veers spicy when topped with fresh red chiles and mostarda (preserved fruit in a mustard syrup). Slice your zucs lengthwise for quick grilling; if you use baby squashes, halve them. For the base, try Taleggio or fontina cheese; they melt into nutty, fruity gooeyness. Use grill-toasted country bread for a light foundation that won't bow under pressure.

This is our kind of Italian luxury. First, broil ricotta and Parmigiano-Reggiano on a rustic roll for a creamy, Alfredo-like under-pinning. Drape a few slices of rich, silky mortadella on top, followed by herbaceous marinated artichoke hearts and a garnish of peppery arugula. While eating, close your eyes and picture Tuscany.

"California Dreaming" is our theme song for this riff on the famed salad, said to have originated in the Golden State. Baby shrimp are warmed in butter, then lightly dressed in a lemony ketchup sauce flecked with paprika and chili powder—ancho, for a sophisticated heat. Avocado adds creaminess, and tender butter-lettuce leaves cradle it all like a cup.

It's a triple cheese threat; this open-faced sandwich is made with Fontina in the sandwich, Parmesan in the béchamel sauce, and grated Gruyère on top.

To make the best version of this American classic, start with high quality bacon. The other non-negotiable: plump, ripe tomatoes, when they're at their peak in late summer and early fall. White bread, bibb or Boston lettuce, and homemade mayonnaise complete this quintessential summer sandwich.

These grilled fish sandwiches are an intriguing twist on the Vietnamese banh mi. Yes, the usual thinly sliced veggies—carrots, cucumbers, and radishes—marinated in rice wine vinegar are here, as are a mayo-sriracha blend and fresh cilantro. What's new? Red snapper fillets that you've lightly grilled. The combo is unexpected and delicious.

This pressed sandwich combines roast pork, ham, Swiss cheese, pickles, and yellow mustard for a savory and tangy meal that's outrageously good. You can use French or Italian bread if you can't find Cuban (which is at once light and crisp).

It's hard to beat a simple egg sandwich, and this filling version does not disappoint. Although it foregoes yolks, it includes heart-healthy avocado, which adds creaminess and flavor (as does a spoonful of Dijon mustard). Add some arugula for a peppery kick.

Poached chicken, yogurt, mustard, chives, dried apricots, and almonds unite for a salad that's at once sweet and savory, creamy and crunchy. It's delicious between two slices of toast and even better if you can prepare the chicken a day ahead of time, which gives the flavors time to fully develop and blend with each other.

Something magical happens when you press crusty bread and good cheese together, and the best part is, you actually don't need any special equipment. For this easy Italian panini, you prepare the sandwich (romaine, fresh mozzarella, and sun dried tomatoes on ciabatta), wrap it tightly in plastic and weight down with something heavy (canned goods work just fine). After an hour or more, the flavors are wonderfully melded.

A buttermilk fried chicken thigh with unbelievably crisp skin is the centerpiece of this hearty sandwich. It's served on a squishy bun with homemade tartar sauce, shredded lettuce, and dill pickles—tart, savory, and juicy.

Kirby cucumber and bread-and-butter pickles add a refreshing zing to easy roast beef sandwiches. Alongside thick-cut potato chips and carrot sticks, this sandwich is a pretty perfect lunch (or dinner!).

The best ingredients don't need much to shine, and this recipe is proof. It's simply buttered and toasted buns spread with mayo, filled with lobster meat, and drizzled with melted butter, lemon juice, and some dried spices. The result is sublime.

The sweet and savory flavors in this recipe make for a crave-worthy sandwich. Mix coarsely chopped deli ham with a dressing made from cream cheese, mango chutney, and Dijon, then spoon between slices of pumpernickel and layer in a few slices of thinly sliced cucumber for crunch.

Cheesy, meaty, and entirely indulgent, the Reuben is a classic American sandwich that lives up to the hype. It starts with corned beef, Swiss cheese, sauerkraut, and Russian dressing; add slices of rye bread and grill until everything melts together. Whatever you do, don't skimp on the pickles on the side!

New Orleans' most famous sandwich usually consists of roast beef or fried seafood on New Orleans-style French bread. This easy version uses flounder (though you could easily swap in cod) and is topped with spicy tartar sauce.

A French dip is a hot sandwich made with thinly sliced roast beef on a French hero roll, but what really sets it apart is the jus. Here, it's a red wine- and beef broth-based mixture seasoned with thyme. You'll have plenty leftover to serve alongside the sandwiches for dipping.