If I’m ever stranded on a desert island with only three ingredients, I pray that they are prosciutto, butter, and baguette. Minimalist i...

I’ve taken my favorite bistro salad—frisée, poached egg, and bacon—and turned it into my favorite sort-of sandwich. Large chunks of baco...

In this sort-of sandwich, the filling is transformed into a topping. Now, don’t start getting creative with piles of goopy toppings; the ...

On this simple sandwich, mushrooms are embedded in a linear pattern when grilled into the bread. To achieve this effect, you’ll need a tw...

This basic Crusty White Loaf yields the closest-tasting bread to a homemade or storebought sourdough loaf possible without the project of...

The male counterpart to the Croque Madame is made in the same manner, but instead of a fried egg on top, it gets a warm and creamy Mornay...

David Greco at Mike’s Deli in the Bronx was shocked to find out how ignorant I was about storing fresh mozzarella. “Everyone knows that w...

I wrote this recipe for the generation that didn’t grow up eating this fifties classic. Believe it or not, turkey, ham, cheese, and straw...

Most decorative cookies are flat and one-dimensional, their shape defined by the cookie cutter. Though cut out with round cookie cutters...

This open-faced beauty gets my vote for the most visually appealing sandwich. Like a slightly sheer and slinky dress, this sandwich leav...