16 of Our All-Time Favorite Sandwich Recipes

By Lynn Andriani
Updated March 12, 2020
Marcus Nilsson
From classics like a fried chicken or ham salad sandwich to deli mainstays like the BLT and Reuben to American regional specialties like the po'boy and lobster roll, we've collected our favorite sandwich recipes for you to enjoy here.
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Credit: Marcus Nilsson

While it may be true that many sandwiches need no recipes—hello, ham and cheese, peanut butter and jelly, tuna salad—there are some combinations of fillings and bread that are just so good, they're worth paying attention to and following directions for. The sandwiches in this gallery all fall into that category. In fact, these recipes show just how diverse and delicious this humble food can be.

We're starting with a recipe from Martha, which is her beloved Cabbage-and-Bacon Sandwiches shown here. It's her take on the classic BLT for those months when fresh, local tomatoes are not in season, and it's absolutely genius.

Our other recipes can be divided into a few groups: Some are picnic-ready, able to be eaten with one hand while you play a game of checkers or page through a magazine on the porch. Egg salad with avocado, chicken salad with apricots and almonds, and a ham salad sandwich that will have you wondering where it's been all your life are some options that fall into this group.

Other recipes are decidedly two-handed (and multi-napkin) affairs, such as a grilled snapper sandwich with loads of fresh vegetables that's strikingly familiar to a Vietnamese banh mi, yet also brand new; a piece of buttermilk fried chicken with unbelievably crisp skin served on a squishy bun with homemade tartar sauce, shredded lettuce, and dill pickles; or a cheesy, meaty Reuben on fresh rye bread.

And then there are regional specialties, such as Cuban sandwiches, New Orleans po' boys, and New England lobster rolls. The classic BLT and club sandwiches are here, too, as are a number of others. No matter your mood, we've got a sandwich to suit it—and we're certain every one of these would taste even better with a heaping pile of crispy, salty potato chips.

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Next-Level Croque Monsieur

Credit: Anna Williams
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It's a triple cheese threat made with Fontina in the sandwich, Parmesan in the bechamel sauce, and grated Gruyere on top.

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BLT

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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.

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Grilled Snapper Sandwich with Grilled Vegetables

Credit: David Malosh
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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.

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Cuban Sandwich

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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).

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Egg Salad Sandwich with Avocado

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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.

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Chicken Salad with Apricots and Almonds

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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.

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Pressed Mozzarella and Tomato Sandwich

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Something magical happens when you press crusty bread and good cheese together—and the best part is, you 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.

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Fried Chicken Sandwich

Credit: Bryan Gardner
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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.

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Southwestern Turkey Club

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The avocado-pickled jalapeño-lime juice spread is reason enough to make this Southwestern spin on the classic. Toasted wheat bread, bacon, sliced tomato, and sautéed turkey cutlets are just gravy.

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Roast Beef Sandwiches with Cucumbers and Pickles

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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!).

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Luke’s Lobster Roll

Credit: Johnny Miller
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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.

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Ham-Salad Sandwich

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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.

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Reuben Sandwich

Credit: Bryan Gardner
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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—and definitely don't skimp on the pickles on the side!

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Fish Po'boys

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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.

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French Dip

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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.

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By Lynn Andriani