I used to have a little countertop grill, the jawed sort with removable plates (always thought of them as dentures) for waffles, sandwiches, and grilling. But it took up too much space, and I used it precisely never, finally purging it during a move. I still love hot sandwiches, though, and I've found that a panini press is fairly unnecessary. Here are 5 ways to get the sandwich without the gadget. More

Even though I work from home about ten steps away from the kitchen, I have a terrible habit of not breaking for food. Fortunately I've gotten a bit better since setting pop-up alerts on my computer ("eat breakfast!" "lunch time!") and planning for meals like these vegetarian chickpea pitas. They're refreshing, filling, best made ahead of time, and easy to eat. No excuses! More

Late-summer BLTs just wouldn't be the same without this creamiest of creamy spreads. Nor would deviled eggs...or tuna salad...or the host of delectable foods for which mayonnaise is an essential ingredient. What's the go-to brand of mayo in your house? More

Some regional sandwiches hit the big time, like the New Orleans muffuletta or the Los Angeles-born French dip, while others are famous only to those who grew up eating them. From Kentucky's Hot Brown to Chicago's Italian beef sandwich, there are enough regional specialties around the country to keep a traveling sandwich eater well-fed and happy. What is your favorite regional sandwich? More

I put the word dessert in the title of this recipe to make sure that this crisp, gooey temptation didn't accidentally find its way into your lunch. Or dinner. This isn't a meal. It's not a snack. It's really not for breakfast. Truly. I'm warning you. Just trying to do my duty. More

All right people. This is where it gets real. Where the indulgent parents get separated out from the stern. This is the food divide of one's childhood, the first step on the slippery slope to dessert without dinner, treats before bedtime, keys to the car at 16. Did you parents cut the crusts off your sandwiches? Or did you labor to eat every single one?

You say bruSHETta, I say bruSKETta, we all say tartine! Open-faced sandwiches seem to have a special place, here at The Kitchn, with over a dozen recipes scattered through our archives. Why? They're so pretty, their piled fillings on display, and they work well as lunch, dinner, an appetizer. From sweet potato goat cheese bruschetta to a ricotta, fig, and honey tartine for fall, here are 10 of our favorite open-faced sandwiches. More

You're either an egg yolk person or you're not. If you're the latter, drippy egg yolks are confusing and repulsive; this recipe is not for you. If you're among the former, welcome! You have come to a place where egg yolk oozes over garlicky kale, crispy bacon and a toasty bun, pooling on the plate for extra dipping as you eat. Ready to start your day right? More

Why does food (and especially a sandwich!) always taste better when someone else makes it? My mother makes a simple but delicious sandwich every day for lunch. Always the same, she slices good hearth bread, slathers it with Hellman's Best Mayo on both slices, adds a few squares of Swiss cheese and piles on several leaves of crunchy lettuce or occasionally baby spinach. On goes the top, and with a slice down the middle, there it is — the perfect sandwich. Whenever I visit her, I look forward to lunchtime when I can share in her delicious daily ritual. So why doesn't the sandwich taste as good when I make it at home? More

When it comes to spreading jam and jelly on sandwiches, a classic PB&J is just the beginning. For instance, have you ever tried grilled cheese with strawberry jam or other preserves? Read on for some more savory ideas… More