We’re not overstating it when we say Americans are a little obsessed with putting food between pieces of bread. What can we say? Sandwiches just work.
We love dishes that are as practical to make as they are satisfying to eat and sandwiches are just about the most utilitarian dish we can think of. Endlessly customizable, sandwiches can be assembled to taste with as many ingredients and creativity as you want to layer. Sandwiches suit any time of day, breakfast to midnight snack. Highly portable, sandwiches can be a complete meal in a handheld vessel. Quick and easy to prepare, they can also be elevated with homemade ingredients, breads and condiments. Utilitarian, yes. Boring, no.
From bacon-egg-and-cheese breakfast sandwiches to croque madames; to our riffs on the classic BLT, Italian sub, grilled cheese and ham and cheese; to the carne asada, lamb, porchetta, hot chicken and bánh mi sandwiches; to canned tuna and fresh fish sandwiches, lobster rolls, shrimp rolls, crispy clam rolls and crab sandwiches; to vegetable-forward, mushroom-forward and plant-powered sandwiches; we’ve chowed down into our community archives to find you our favorite sandwiches to satisfy your hunger from breakfast to dinner, busy weekdays to lazy weekends. No sad lunch sandwiches here.
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The classic BEC breakfast sandwich gets an upgrade (or five) with our favorite recipes. Edible Boston‘s 3-Napkin, Over-The-Sink Breakfast Sandwich is dressed up with cheesy eggs, tomato slices fried in rendered bacon fat, peppery arugula and a lemon aïoli on an English muffin. Edible Madison‘s Bacon, Egg & Cheese Sourdough Sandwich with Spinach brings a touch of heat and additional flavor with crushed red pepper eggs, wilted spinach and garlic and a punchy horseradish mayo on thick-sliced sourdough. Or turn it way up with Edible Madison‘s Corn Cake Breakfast Sandwich with Fried Collard Greens featuring eggs and greens cooked in rendered bacon fat, nutty Gruyere and homemade johnnycakes.
Image: Bacon, Egg & Cheese Sourdough Sandwich, Edible Madison
Creamy yet light, easy to make yet elegant, the popular avocado toast gets a Scandi touch with rye bread and refreshingly green flavor from the asparagus spears and microgreens.
Recipe from Open Sandwiches
A classic French bistro brunch sandwich, the croque madame is made with ham, Gruyère cheese, Mornay sauce (a cheesy béchamel) and mustard, then topped with a sunny-side-up egg. For a version that uses smoky dry-cured Black Forest ham, go for Edible Sarasota‘s Croque Madame. But if you prefer a milder and more tender ham, try Edible Vancouver Island‘s Croque Madame with cotto ham. Whichever way you go, just leave the egg off to make it a ham and cheese croque monsieur!
Image: Croque Madame, Edible Sarasota
With tomatoes growing in our garden, this 10-minute breakfast is one of our favorite ways to enjoy tomatoes still warm from the sun.
Recipe from Edible Madison
You can’t go wrong with eggs and bread but these recipes for egg sandwiches level up in a big way. Edible Madison‘s Herby Egg Sandwich on Brioche features an herby egg frittata, goat cheese and a mayo-apricot-hot-sauce spread. Farmers market finds work their way into Edible San Diego‘s North Park Thursday Market Sandwich with hummus, eggplant, tomato, onions and greens. And Edible Sarasota‘s Ciabatta Egg Sandwich with Tomato Jam shines with an easy-to-make homemade tomato jam and (optional) slices of pan-fried prosciutto.
Image: North Park Thursday Market Sandwich, Edible San Diego
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While a classic BLT needs no alterations, a few twists and additions allow the BLT to appear more frequently on the menu rotation without being repetitive. Edible Delmarva‘s Baguette BLT shows that there’s nothing better than a BLT than a bigger BLT. Edible Cape Cod ‘s The Bog BLT adds three fun twists to the classic with panko-dusted fried green tomatoes, grilled romaine lettuce and a smoky eggplant aioli. Edible Lehigh Valley‘s Ultimate BLT digs its heels into the classic, while putting emphasis on peak local ingredients for big flavors. And Edible Nutmeg‘s Heirloom Tomato “BLT” Sandwiches adds a sweet and earthy onion confit and herby and zesty basil mayonnaise.
Image: Baguette BLT, Edible Delmarva
Refreshing tarragon-cucumber quick pickles take the place of tomato in this bacon sandwich smeared with garlicky mayo and layered with peppery greens.
Recipe from Edible Communities
The name of the recipe may be cause for hesitation but don’t let that hold you back from trying this sandwich that hits all the flavor notes. While some of us believe that the addition of bacon belies the “grilled cheese” moniker (controversial, we know), everything else hits just right and it’s super easy to make.
Recipe from Edible Michiana
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Juicy, tender and flavorful, this homemade smoked beef pastrami is nothing like what you’ll find at the deli counter. And if you do not have a smoker, you can prepare the brisket with an oven method. While making your own beef pastrami is a bit of a project and takes some advance planning, it is not difficult and most of the time is in the brining and smoking. And the effort is absolutely worth it.
Recipe from Edible WOW
You’ve likely had carne asada in tacos, burritos or on fries and nachos, but they also make a mean grilled beef sandwich with the addition of roasted peppers and onions, avocado and a zesty-spicy mayo spread.
Recipe from the Little Local Southwest Cookbook
Tender grilled flank steak is perfectly paired with an herby homemade chimichurri sauce and an espelette pepper mayo that adds tang and subtle heat. Make sure you grab the best local bread you can find—a focaccia or ciabatta-style loaf—or make your own.
Recipe from Edible Silicon Valley
Some might call this “adventurous” but if you grew up on liver and onions, this is just a kick up. What may be more adventurous than the liver in this sandwich is the sage in the chimichurri rather than the usual parsley (or cilantro). Grilling adds a delicious char to the beef liver.
Recipe from Edible Phoenix
Tender lamb, grilled and thinly sliced, is served in a pita with a simple tangy and garlicky yogurt sauce, roasted peppers, feta cheese, cucumbers and arugula. While the grill is on, we strongly recommend planning for leftovers. We guarantee you’ll be thinking about these sandwiches the next day.
Recipe from Edible Boston
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If you can handle the heat, this one’s for you. Fry up the hot chicken according to this Winning Hot Chicken Recipe. To assemble the sandwich, grab a brioche bun, smear both sides generously with mayonnaise (Duke’s, of course), place the fried hot chicken in between the bun and serve with pickles. Enjoy the burn.
Recipe from Edible Nashville
Whether you’ve picked up your roast chicken at the store or you planned ahead and roasted two for yesterday’s dinner (a rule we live by), these sandwiches are our go-to recipes for an easy meal made of leftover roast chicken. Edible Ojai & Ventura County‘s Chicken Salad with Buffalo Aioli is full of punchy flavor of the spicy Buffalo aioli and crumbled blue cheese. Or go sweet with Edible Sarasota’s Roasted Chicken Sandwiches with Mango Mayo with a sweet and zesty mango mayo made with fresh mangoes.
Image: Chicken Salad with Buffalo Aioli, Edible Ojai & Ventura County
The typical bánh mì topping of pickled carrots and daikon radish is replaced with crisped Watermelon radishes and Scarlet Queen turnips. The grilled chicken is full of flavor from the umami-rich marinade. Add a spicy mayo spread and a nuoc cham dressing and the balanced flavors and textures of this deceptively simple sandwich will explode in your mouth.
Recipe from Edible Boston
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Perfectly crisp and comfortingly ooey and gooey, this diva of a grilled cheese leans into the highest-quality artisanal loaf of bread and cheeses and members of the allium family (shallots, leeks, scallions and onions) for additional flavor.
Recipe from My Kitchen Year, shared by Edible Vermont
The subtle heat of red peppers cuts through the creaminess and kicks up the flavor in these grilled cheeses. Edible Madison‘s Roasted Carmen Pepper Pimento Grilled Cheese combines sweet Carmen peppers, tangy pickled hot peppers and mustard and sweet apple butter for sumptuous grilled cheese. Edible Rhody‘s Kimchi Grilled Cheese doubles the comfort with the addition of the beloved Korean staple. And Edible Sarasota‘s Sweet Corn and Calabrian Chili Grilled Cheese offers some heat with medium-hot, fruity and smoky Calabrian chilis, balanced by addition of sweet grilled corn.
Image: Kimchi Grilled Cheese, Edible Rhody
While the halloumi is not a melty cheese it is a beautiful grilling cheese and combined with the charred kale pesto and thick slices of crusty bread makes an outstanding grilled cheese. Make this over an open fire to level up on the tasty smokiness of this sandwich.
Recipe from Edible Maine
Edible Northeast Florida‘s Blackberry Chia Jam Grilled Cheese buttery and tangy Colby Jack cheese is combined with a sweet-tart homemade blackberry chia jam for a sweet-savory treat with loads of texture. And try this Apricot Grilled Cheese Sandwich from Pulp, shared by Edible WOW, that pairs a brie-style cheese with sweet apricots on a grainy pumpernickel bread for a grilled cheese that starts on a pan and ends in the oven.
Image: Blackberry Chia Jam Grilled Cheese, Edible Northeast Florida
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This ham and cheese goes to the heart of the classic: satiating simplicity. All you need is three ingredients but the key is in the quality of each of the ingredients—make them homemade or source from local artisans.
Recipe from Edible San Diego
The best upgrade for a ham and cheese sandwich? More pork. Homemade pork roast is shredded and layered over slices of ham, Swiss and mozzarella cheeses, pickles, mayo and mustard then perfectly pressed (or grilled) between slices of rustic bread.
Recipe from Edible Ojai & Ventura County
A riff on the Monte Cristo sandwich, which is a variation of the French croque monsieur, these sliders are fun-packed and fun-sized, making them a perfect appetizer or meal. Soaking the sandwich in the IPA custard adds a floral note that cuts through the rich cheese and meat. And a sweet and tangy IPA mustard made with brown mustard seed adds a zing to balance the dish.
Recipe from Edible San Luis Obispo
Excellent bread, good-quality ham, extra-sharp cheddar, peppery arugula and the best chutney you can get your hands on—whether homemade or store bought—elevate this simple sandwich to more than the sum of its parts.
Recipe from Edible Boston
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An absolute favorite: Velvety rich mortadella, creamy burrata cheese, peppery arugula and a nutty homemade pistachio pesto are sandwiched between thickly sliced focaccia bread.
Recipe from Edible Vancouver Island
The Italian sub is a classic cold sandwich with cured Italian meats, provolone cheese, shredded lettuce, tomatoes and onions, finished with some version of seasoned oil or dressing on a soft-inside-crusty-outside roll. It’s all about getting creative from there. Edible Maine‘s Maine Italian Sub features smoked ham, Genoa salami and capicola—and goes extra on the piquant notes with dill pickles, pepperoncini peppers, cured olives and a seasoned vinegar-and-oil dressing. For fully melded flavors, Edible Sarasota‘s Chopped Italian Sandwich is a favorite. The Italian meats and fresh tomatoes and lettuce are chopped up then mixed with mayo, red pepper spread and Italian dressing, then scooped onto a baguette or your roll of choice.
Image: Maine Italian Sub, Edible Maine
Contrasting flavors come together deliciously in this challah panini with salty prosciutto, milky fresh mozzarella, sweet caramelized peaches, tangy and sweet roasted cherry tomatoes and chopped basil.
Recipe from Edible Boston
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An iconic apple and pork pairing, with the addition of figs, gives this porchetta a sweet twist. The richness of the porchetta is balanced with a tangy apple cider vinegar reduction made with the pan drippings. Serve on brioche sandwich buns with an alpine-style cheese and arugula.
Recipe shared by Edible Marin & Wine Country
This pork tenderloin sandwich is the perfect casual party food and tastes even better made a day in advance to let the flavors absorb into the bread.
Recipe from Edible Boston
This panini leans into another classic pairing: pork and cabbage—here, in the form of kielbasa and sauerkraut. Add to them caramelized onions, Irish cheddar and a garlic mustard aioli for a deceptively simple sandwich that is superbly balanced. Pack this for a picnic or boat ride and don’t forget the beer.
Recipe from Edible WOW
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There’s arguably no food in a can more handy than canned tuna. And while we love a classic tuna salad sandwich, we’ve been diversifying our canned tuna sandwich rotation with these mayo-free recipes. Edible Berkshires’ Slice-and-Serve Pan Bagnat is a French classic that is flavor-packed and made to feed a crowd—best described as a Salade Niçoise in a sandwich. For a simplified version, Edible Vancouver Island‘s Niçoise Muffuletta looks like an Italian muffuletta on the outside and a French salad Niçoise on the inside, and skips about half of the ingredients in the above pan bagnat. For a light and refreshing open-faced sandwich, Edible San Diego‘s Lemon Pepper Tuna and White Bean Tartine shines with creamy beans, crunchy red onions, zesty lemon and peppery arugula.
Image: Slice-and-Serve Pan Bagnat, Edible Berkshires
If you’ve never had trout roe, you’re in for a treat. Bright orbs of delicious flavor pop playfully on the palate—and with herbs, a soft-boiled egg and a homemade fennel-chile crisp, this open-faced sandwich is as fitting for an elegant brunch as a quick lunch on busy workdays if the chile crisp is made in advance.
Recipe from The Blue Food Cookbook
Edible Boston‘s Grilled Tuna Ciabatta Sandwiches dresses the grilled tuna sandwich with a chipotle-cilantro-mayo spread, juicy heirloom tomatoes and salad greens. Edible Sarasota‘s Grilled Grouper Reuben kicks up the flavors with punchy raw sauerkraut and a spicy horseradish Russian-ish dressing. Edible Vermont‘s J.J. Hapgood’s Summer Haddock Sandwich is all crunchy-fried deliciousness with a panko breading. Edible San Diego‘s 15-Minute Salmon Sandwiches with Homemade Tartar offers a quick road to delight for busy weekday lunches or dinners at home. And whether it’s a one-pan bake or roast, a brandade or a sandwich, cod and potato belong together and this Cod & Potato Open-Faced Sandwich from Open Sandwiches offers a tasty way to use leftovers.
Image: Summer Haddock Sandwich, Edible Vermont
Maine Lobster Croque Monsieur
When you’re in Maine, you can call lobster a staple ingredient and dream up hundreds of delicious ways to eat it—including this French twist on a Maine classic. Top it with a fried or poached egg to make it a lobster croque madame.
Recipe from Edible Maine
Chunks of sweet lobster meat lightly dressed and served in a grilled hot dog bun, the best lobster rolls are simply made to best highlight the main ingredient. A Classic Lobster Roll from Fresh Fish keeps it as simple and classic as it gets. Edible Maine‘s Summer Lobster Rolls incorporate seasonal co-stars with the addition of ripe cherry tomatoes, avocado and a fragrant basil mayonnaise. And for waters south of New England, Edible South Florida‘s Spiny Lobster Roll with Avocado Cilantro Mayo goes local with spiny lobsters and a bright avocado cilantro mayo.
Image: Summer Lobster Rolls, Edible Maine
Don’t call it a cheaper alternative, says Team Shrimp Roll, some of us just prefer the taste of shrimp rolls! Edible Asheville‘s Blackened Carolina Shrimp Salad Rolls toss the shrimp in blackening seasoning before cooking, adding a layer of flavor to the shrimp that is then combined with celery, chives, fennel fronds, Dijon mustard and lemon juice for a refreshing shrimp roll. Edible Northeast Florida‘s Southern Shrimp Roll adds a little heat to the traditional shrimp roll with Tabasco. And Edible Sarasota‘s Avocado-Shrimp Rolls give a creamy and tangy twist with the addition of avocado and buttermilk to the dressing.
Image: Blackened Carolina Shrimp Salad Rolls, Edible Asheville
With fried whole-belly clams, crispy artichokes, cherry peppers and spread with a preserved lemon and dill mayonnaise, this roll embodies a golden afternoon on the pier.
Recipe from Edible Maine
If you love crab cakes, Edible Sarasota‘s Granddaddy’s Jumbo Crab Cake Sandwiches with Chimichurri and Bacon will blow your mind with a perfect crab cake made with lots of crab and not a lot of anything else, thick slices of tomato and bacon and a chimichurri sauce to cut through the heavy. For a lighter bite, Edible Maine‘s Curried Crab Salad Rolls add fresh sweet corn and red curry.
Image: Jumbo Crab Cake Sandwiches, Edible Sarasota
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When, and for as long as, tomatoes are in season, these sandwiches stay on rotation. Rachel’s Caprese Sandwich from The Vermont Farm Table Cookbook only requires a few simple ingredients and is super easy to assemble. Edible Rhody‘s Tomato Sandwich with Feta and Salsa Macha balances the sweet juicy tomatoes with a salty and tangy feta spread and adds a little heat with salsa macha (the Mexican cousin to the Asian chile crisp). Edible Blue Ridge‘s Award-Winning Tomato Sandwich includes bacon but doubles down on tomatoes, the star of the sandwich, with fresh sliced tomatoes and a cherry tomato confit.
Image: Tomato Sandwich with Feta and Salsa Macha, Edible Rhody
Stuffed with hard-boiled eggs, fried eggplant, tomatoes, cucumbers, red onions, parsley and topped with a tahini sauce, this pita sandwich is a popular Israeli anytime street food that was originally a breakfast tradition brought to Israel by generations of Jewish Iraqis.
Recipe from Edible San Diego
Edible East Bay’s Caponata Egg Salad Sandwich is a bready take on the classic Sicilian pairing of caponata and hard-boiled eggs. Or for a hot version of the caponata and egg sandwich with a few additional twists, try Edible Boston‘s Grilled Eggplant Caponata Sandwich with Poached Egg and Sriracha. Edible Nashville‘s Fenwick’s Grilled Eggplant Sandwich features grilled marinated eggplant, a homemade hot pepper relish, fresh mozzarella and baby arugula. And Edible Northeast Florida‘s Grilled Eggplant Sandwich includes a grilled eggplant and corn salad and a Okinawa spinach pesto spread on focaccia and topped with crumbled goat cheese.
Image: Caponata Egg Salad Sandwich, Edible East Bay
Layers of crunchy, colorful crudités, bright, peppery greens and creamy avocados come together with a nutty and rich pistachio-basil pesto and tangy goat cheese for the ultimate vegetable-forward sandwich.
Recipe from Edible Silicon Valley
The bright, complex flavor of fennel, the rich, earthy and sweet beets, salty tanginess of the feta and crusty sourdough bread offer a balance of tastes and textures in this sandwich.
Recipe from Edible Madison
A take on the classic French snack of peppery radishes paired with rich butter and flaky sea salt, this sandwich takes it a French step further with the addition of a baguette. It’s so simple we hesitate to call it a recipe.
Recipe from Edible South Florida
Quick, easy and super nutritious, the most basic of pantry ingredients, a can of beans, is the star in this open-faced toast tartine. Here, the recipe includes fresh kale that is available year-round but just keep this recipe as an idea in your back pocket, and from there, incorporate any number of seasonal produce, fresh herb pestos and a variety of cheeses for future iterations.
Recipe from Edible Silicon Valley
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A spin on the classic French Dip, lion’s mane mushrooms are a meaty substitute for the roast beef. There are a few components to the making of this recipe—a rich marinade, roasted garlic butter and an au jus—but the proof is in the sandwich.
Recipe from Edible Madison
The textures and flavors of this elegant open-faced mushroom sandwich are amazing. From bottom to top, it starts with a beautifully crusty thick-sliced bread (we highly recommend a levain, aka sourdough) toasted in confit oil, soft confit garlic and shallots smashed into the toast, maitake mushrooms cooked in butter until crisp at the edges then piled onto the toast and finished with the deglazed pan drippings spooned onto the mushrooms, flaky salt, freshly cracked black pepper, a scatter of herbs and a drizzle of the confit oil. Eat immediately, with a lot of napkins on hand.
Recipe from Edible Silicon Valley
Mushrooms and blueberries are not a combination that immediately (or ever) comes to mind for most of us, but this works. Creamy and tangy goat cheese, sautéed wild mushrooms (chanterelles, if you can get them), pickled blueberries and a pinch of thyme. It’s unusually delicious.
Recipe from Edible Madison
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With marinated shiitake mushrooms, a punchy pickled slaw that’s sweet and tangy with a kick, an edamame miso hummus spread that’s rich, nutty and almost buttery and a vegan gochujang mayonnaise or aioli, this sandwich goes big on umami flavors.
Recipe from Edible Madison
Sure, it’s vegan, but it’s for everybody. Thinly sliced portobello mushrooms are marinated in a bold herby-sweet-tangy dressing and served on slices of bread with an avocado mash that binds all of the ingredients together. You’ll need to plan in advance to give the mushrooms plenty of time to marinate before eating, but with no heat cooking involved, the hands-on preparation effort and time is minimal.
Recipe from Nutrition Stripped, shared by Edible Nashville
Tempeh coated in a spice mixture with a warm kick is balanced with sweet juicy slices of heirloom tomatoes, creamy avocado mashed with garlic, lime juice and salt, and peppery arugula, all in between toasted slices of rustic Italian bread.
Recipe from Edible WOW
Sunflower seeds, chopped apples and celery, fresh herbs, Dijon mustard and Vegenaise are pulsed together for a tasty and nutritious vegan take on the tuna salad, which is scooped onto slices of gluten-free bread, topped with vegan cheese and grilled to perfection with coconut oil.
Recipe from Edible Sacramento
Roast the beets and make the cashew cream in advance and all you need is a minute to assemble this brilliant sweet, savory and nutty sandwich perfect for a light meal or snack.
Recipe from Edible San Diego
First extract the moisture from the tofu then marinate for the perfectly crispy and flavorful tofu. Top with vegan sriracha mayo, pickled carrots and daikon, sliced cucumber, avocado, jalapeño and fresh cilantro leaves for a delicious vegan banh mi.
Recipe from Edible Rhody
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