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pork buns
We knew chef David Chang was something special the minute we tasted his signature dish. He plays with the classic Chinese pork bun, retaining its pillowy wrapping, adding crisp cucumbers and scallions.
chile-marinated pork sandwiches
A cemita is an oversize, slightly sweet, sesame seed bun that gives this Pueblan sandwich its name.
tuscan tuna and bean
Tired of the same old tuna sandwich? Try this mayoless version—it just may be the best we’ve ever tasted.
ham and pecan tea sandwiches
Great as an afternoon snack, these elegant sandwiches are also filling enough to make a light meal.
scallion potato pancake
Potato pancakes with smoked salmon—a nod to Scandinavia—are an elegant take on bagels and lox. We love the contrast between the crisp pancakes and the soft, succulent salmon.
north carolina barbeque
As anyone from eastern North Carolina will tell you (often passionately and at great length), barbecue means a whole hog cooked low and slow over a banked pit. The meat is pulled or chopped into moist strands, dressed with some remaining “mop” (the vinegar-and-red-pepper basting sauce), and mixed with cracklings. For us, however, the whole hog had to go. Instead, we used pork shoulder: It’s easier to handle and not such a huge investment of time and money.
monte cubano
This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats—but it’s also dipped in egg batter and fried like a Monte Cristo.
banh mi
Despite the exotic name of this sandwich, you can get all the ingredients right at the supermarket. Liverwurst stands in for the traditional pork-pâté filling—the meatiness works beautifully with the sharp-flavored vegetables and fresh cilantro.
lamb souvlaki
Forget the food cart and make this street-food favorite at home. If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets.
moroccan carrot and goat cheese
The inspiration for this recipe came from a tea sandwich one of our food editors discovered at Alice’s Tea Cup, in Manhattan. It's surprisingly substantial—a bit like an overstuffed deli sandwich, but not nearly as heavy.
mozzarella carrozza
Gourmet cook Gina Marie Miraglia Eriquez’s Aunt Dottie loved this indulgent appetizer, which was served at her favorite Italian-American restaurants.
nicoise pan bagnat
Pan bagnat literally means “bathed bread,” and truer words were never spoken. It takes a lot of olive oil to make this bread soft and moist, so drizzle with reckless abandon.
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Cookbook Club


Every day ’wichcraft patrons across the country order upward of 5,000 sandwiches. What makes them so irresistible? A new cookbook reveals all.