Sandwiches

Breakfast sandwiches, BECs, BLTs, clubs, grilled cheese, tuna salad, roast beef and more delicious sandwiches from NYTCooking.com and recipe archive of The New York Times.
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Garlic-Scallion Chicken Sandwiches
With rotisserie chicken! (Photo: Ryan Liebe, food styling: Maggie Ruggiero)
Ham and Cheese Sliders
Consider this cheesy, savory and slightly sweet snack the ultimate party food. (Photo: Christopher Testani for The New York Times. Food Stylist: Simon Andrews)
Tuna Melt Grilled Cheese
This tuna melt from Sam Yoo, the owner and chef of Golden Diner, proves that the best sandwiches are all about contrast: hot and cold, buttery and tangy, crispy and creamy. (Photo: Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne)
Kimchi Grilled Cheese
Spicy heat plays well with melty cheese (think: queso dip, stuffed jalapeños, Buffalo wings and blue cheese). Photo: Joseph De Leo for The New York Times. Food Stylist: Monica Pierini
Hot Honey Chicken
Breaded with a seasoned cornflake mixture then baked, these chicken cutlets are spicy and sweet thanks to a drizzle of homemade hot honey.
Vegetarian Reuben Sandwich Recipe
Tempeh, seitan, vegetables and mushrooms have stood in for the corned beef, but they’re not really needed, because outsize quantities of the other traditional elements make a punchy, gooey sandwich on their own. (Photo: David Malosh for The New York Times. Food Stylist: Simon Andrews)
Chopped Cheese Recipe
The chopped cheese has long been a comfort food staple in bodegas throughout New York’s Harlem neighborhood and beyond. The origin of the sandwich, also called a chop cheese, is fuzzy, but it’s widely agreed the name comes from its preparation — the meat is pressed and flattened on a super-hot cooking surface for maximum crispiness, flipped and then “chopped” with a metal spatula or similar tool and draped with cheese. Photo by Christopher Testani for The New York Times
Scuttlebutt Recipe
The Scuttlebutt was created by Caroline Fidanza, who devised the sandwich at her Brooklyn restaurant Saltie in 2009 with the chef Rebecca Collerton. Inspired by the practice of cobbling together sandwiches with whatever was in the fridge, they intended the sandwich to change with the seasons, but once patrons got a taste, the lineup was set in stone. Photo by Nico Schinco for The New York Times. Food Stylist: Barrett Washburne
Italian Sausage Sandwiches Recipe
These tasty sausage and melted provolone sandwiches are a snap to put together and can be made with grilled, roasted or pan-fried sausages. A quick slaw of cabbage, carrots, mayonnaise and pickled peppers adds a moist and spicy crunch. (Photo: Jim Wilson/NYT)
Rye, a Grain With Ancient Roots, Is Rising Again (Published 2017)
Orwasher’s in Manhattan still starts its rye from a traditional biga, a live sourdough, instead of the yeast most commercial bakeries use, and other additives to speed the process. Here, a kosher salami sandwich on rye bread. (Photo: Evan Sung for The New York Times)
The Chopped Cheese’s Sharp Rise to Fame (Published 2016)
“It’s not some ancient goat or bull, it’s regular ground beef,” said Nathaniel De La Rosa, 31, better known as the rapper Bodega Bamz, who grew up in East Harlem. “The mystique behind it is what made it taste that much better.” (Photo: Nicole Craine for The New York Times)
The Chopped Cheese’s Sharp Rise to Fame (Published 2016)
The chopped cheese sandwich is made from griddled ground beef chopped with onions, topped by melted cheese, lettuce, tomatoes and condiments. (Photo: Nicole Craine for The New York Times)