13 Delicious Sandwich Recipes

I had to find a way to eat fried green tomatoes that was different but still delicious. So I came up with a lovely pairing for a fast meal that leaves everyone happy.

MLTs! Mushroom, tomato, lettuce sandwiches with a creamy beet pesto. Yum.

It took me a year, and a few times tinkering with no-recipe egg salads, to realize that I could absolutely re-create this at home.

The flavors in this sandwich get more delicious and robust as it sits. Assemble it in the morning, and when lunchtime comes around, the peppery mustard greens will have become tender and mild, while the bread and mozzarella will have soaked up the briny olive vinaigrette.

Casually eaten and widely beloved in Argentina, these grilled sausage sandwiches are great with a cold beer.

These indulgent beauties pack a welcome punch of umami.

The B.L.T. has met its match. Sweet cabbage lightly sautéed with a hint of lemon, anchovy, and onion complements crisp, salty bacon and a smear of mayonnaise on lightly toasted bread.

If you’ve never made a banh mi yourself, it might be time to roll up your sleeves and get started.

The hot pastrami sandwich at Langer’s in L.A. is so good it has inspired fierce devotion among deli lovers, among them Nora Ephron, who wrote an homage to it in the New Yorker.

This is the Cubano sandwich from the movie “Chef,” including homemade mojo marinated pork.

A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found on sandwiches from work sites to garden parties across the 16 states below the Mason-Dixon line.

The beauty of a tuna fish salad is that everything is cooked, so you can add, mix, taste, add, mix, taste until your salad is where you want it.

The classic New Orleans sandwich combines a homemade olive salad with layers of thin-sliced Italian cold cuts. The secret is to let it rest before eating so the olive juices get absorbed into the bread.

It’s crunchy on the outside, juicy on the inside, and finished with a simple spicy mayo with nice kick, salty pickles and a perfectly buttered and toasted brioche bun.

Five food historians show how tales of immigration and globalization, class and gender, and of resourcefulness and creativity all fit in between two slices of bread.