Perhaps the most important building block in a sandwich is the bread. It can truly make or break your creation. We're curious about your favorite way to bookend tasty fillings. Are you riding the pretzel bread train? Do you savor the sourdough? Plain old white or wheat? Let us know below!

For me, it's very simple. While I enjoy a crunchy vegetable sandwich and a good juicy burger, from time to time, the sandwich that has my heart is the tomato-mozzarella hot panini, Italian-style. Hot and crusty, bread compressed into crispy toast, creamy mozzarella and tomato juice oozing out the sides. If I had to eat just one sandwich the rest of my life, that's what I would choose. More

Fajitas taste best when the meat and veggies come straight off the grill, no question. But don't let that stop you when it comes to getting your fajita fix. I make this recipe entirely on the stovetop, where the spicy chicken picks up a touch of char from the grill pan and the peppers cook until they are completely tender. Add a dollop of creamy black bean spread and we have dinner. More

Is lunchtime feeling a little... bland? Repetitive? Do you need some fresh ideas? We do too, so we considered the sandwich. And we realized we needed to get out of the sandwich box. What makes a sandwich a sandwich, philosophically-speaking? Is it just a filling between two pieces of plain bread? Or can it expand into adjacent territory -- burritos, wraps, baked pockets?
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Up until recently, I just assumed "the art of sandwich making" was better left to the professionals. I don't mean the basics—like ham and cheese on white or a PB&J—but the more ornate ones, like French dips, Cubans, and spicy Italians. I guess I figured that perhaps a deli had access to top secret restaurant ingredients, or at the very least better quality meats and toppings than I do.

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The sandwich is a universally loved item, with variations on the theme found throughout the world. What's also different are the nicknames people have for two slices of bread and a filling. Do you call your sandwich by a special name?

When it comes to sandwiches, sometimes less is better. You can try piling on the ingredients and condiments, but in the end, it's hard to beat the perfect combination of ripe summer tomato with avocado on whole-grain bread, or sliced radishes and salted butter on a baguette. Saveur celebrates this simplicity with a gallery of their favorite 2-ingredient sandwiches, including several surprising pairings. More

Peanut butter and jelly never gets old. My fondness for this classic combo has only grown stronger since my days of pulling crustless peanut butter and jelly sandwiches from my Care Bears lunch box. These baked pockets give us just the slightest twist on the classic. All the great peanut flavor and sticky jam, but made ahead (and frozen!) for easy lunches through the week. More

In our house, egg salad sandwiches make an appearance for lunch and sometimes for dinner when weeknights are looking a little harried. On those occasions, I like to think of interesting ways to dress it up, to make it a touch more special and interesting. Sundried Tomatoes? Cornichons? Mushrooms? Yes, please. More

When I heard this week would be Egg Week on The Kitchn, I closed my eyes and thought for a minute what I might write about. What immediately came to mind was an egg I enjoyed at a quaint restaurant overlooking the shores of San Sebastian. More