Lovers of roast-beef sandwiches seek out Chicago’s Italian beef and Philadelphia’s cheesesteak. Least appreciated (outside Louisiana) but best of all is the roast-beef po’ boy....

Tom Colicchio and Sisha Ortuzar share sandwich-making tips from their book, ’wichcraft: craft a sandwich into a meal and a meal into a sandwich. (registration required)...

Nearly two thirds of Tom Colicchio’s meals have been sandwiches. After you try his delicious recipes, you may start to adopt his eating habits. (registration required)...

The co-author of our April Cookbook Club selection, ’wichcraft, shares an indulgent but ingenious recipe with gourmet.com readers. (registration required)...

Tom Colicchio and Sisha Ortuzar share their recipe for a roasted sweet potato with goat cheese sandwich, inspired by their book, ’wichcraft: craft a sandwich into a meal and a meal into a sandwich. (registration required)...

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

(NEW YORK CITY) - Transfer the Lower East Side’s ’inoteca a few miles north, and despite the same amiable menu, the feel of the place becomes entirely different.

Inspired by the French salad of frisée au lardons and the classic egg-and-bacon sandwich, the resulting ’wich reaches a higher realm. (registration required)...

With no boiled shrimp and no mayo, this shrimp salad is immediately set apart from its traditional counterpart. (registration required)

This recipe is an alternate version to ’wichcraft’s “roasted pumpkin with mozzarella and hazelnut brown butter” sandwich—a hit in warmer weather. (registration required)