Cream cheese is the perfect blank slate from which to make a flavorful sandwich spread that can serve as an alternative to mayonnaise or butter. Or use it as God intended: on a fresh, toasted bagel.

Mash or beat until soft and combined in a medium bowl:

Beat in any of the following:

If desired, season with:

Use at once or cover and refrigerate for up to 1 week.

This was Irma’s favorite sandwich. To make the inauspiciously named BLAT, add 1 large avocado, sliced.

Lay out on a work surface:

Spread lightly with:

Divide among 4 of the slices:

Top with the remaining 4 slices bread, mayonnaise side down. Press together gently and cut in half, if desired.

If you like your sandwiches with three pieces of bread, cut in half twice, and impaled with frilly toothpicks, then you are an honorary club member.

Lay out on a work surface:

Spread lightly with:

Divide among 4 of the slices:

Top with another 4 slices bread, mayonnaise side down. Spread the tops with:

Divide among the sandwiches:

Top with the remaining 4 slices bread, mayonnaise side down. Stab 4 frilly toothpicks through each sandwich midway between the center and each side of the bread. Then, slice the sandwich in an X, from one corner to the opposite corner. Arrange the sandwich triangles in a circle on each plate, filling the void in the center with:

This vegetarian club gets an extra boost of flavor from miso mayonnaise and salty, chewy mushroom bacon. Eating one has no bearing on your membership in the club mentioned above.

Mash together with a fork in a small bowl until smooth:

Lay out on a countertop:

Spread the mayonnaise mixture on the inside of all 4 slices of bread (you will have extra—reserve it for another use). Divide between 2 of the pieces of bread:

Top with the remaining bread slices.

This New Orleans specialty is built on massive, round loaves. They are crusty, but have a soft, light crumb. Do not let their scarcity deter you from making this sandwich. Any large, crusty loaf will work (just choose a lighter, more yielding bread).

Combine well in a medium bowl:

Let the mixture marinate at room temperature for at least 30 minutes before using, or store in the refrigerator for up to 2 weeks. Split horizontally:

Remove some of the soft inner bread, creating a cavity inside each half. Drain the olive mixture, reserving the marinade. Brush the insides of both halves of the loaf generously with the marinade, then spread half of the olive mixture in the bottom half. Add in layers:

Top with the remaining olive salad. Cover with the top half of the loaf and wrap tightly in plastic. Place on a large plate, cover with another plate, and weight down with several pounds of canned goods. Refrigerate for at least 30 minutes, and up to 6 hours. To serve, cut into wedges.

Using a food processor helps these burgers hold their shape without the use of a binder like beaten egg. However, you can make these without a food processor by mashing the beans well, adding the other ingredients, and kneading the mixture with your hands until it holds together. The patties will be a little more fragile, so handle them with care.

Heat in a medium skillet over medium heat:

Add and cook, stirring, until browned, about 8 minutes:

Stir in and cook until fragrant, about 1 minute more:

Scrape the onion mixture into a food processor. Add:

Pulse, scraping down the sides of the bowl several times, until the mixture is finely ground and holds together when squeezed (if there are some whole beans or grains of rice that is fine). Shape into 4 patties. Heat in a large skillet (preferably nonstick) over medium heat:

Place the burgers in the skillet and cook, flipping once, until well browned on both sides, about 5 minutes per side. You may need to add more oil to the skillet to brown the second side. Serve on:

With:

This is like a Niçoise salad in sandwich form. Our take is a little unconventional with the addition of roasted eggplant, but you can leave it out, if desired, or substitute cooked artichoke hearts.

Preheat the oven to 400°F. Slice lengthwise into ¼-inch-thick slabs:

Flatten with the palm of your hand:

Brush both sides of the eggplant slices and bell pepper with a little olive oil. Place them on a baking sheet and roast until tender, 15 to 20 minutes. Cool the peppers and eggplant slightly. When cool enough to handle, remove the skin from the pepper.

Meanwhile, combine in a medium bowl:

Split horizontally:

If using a round loaf, remove some of the soft inner bread, creating a cavity. Lightly toast the bread, then rub over the toasted surfaces:

Cover the bottom piece(s) of bread with:

Pile the tuna mixture on top of the basil. Top with the roasted eggplant, bell pepper, and:

Cover with the top piece(s) of bread, and wrap tightly in several layers of plastic wrap. Place on a rimmed baking sheet or cutting board and weight down with a cast-iron skillet or other heavy weight (or, if you’d like to follow M.F.K. Fisher’s advice, have someone sit on it). Allow the sandwiches to marinate, refrigerated, for at least 1 hour and up to 24 hours.

A Jewish deli classic that pairs perfectly with a strong cup of black coffee and the Sunday paper.

Split horizontally and toast, if desired:

Spread the halves with:

Divide among the bagel halves:

Serve open-faced; enjoy life.

The sub, short for submarine—also known as a hero, bomber, grinder, wedge, zep, or hoagie—is essentially a long, wide roll filled with deli meats and cheese. The bread used varies, and they may be served hot or cold. For a hot sub, see Sausage and Pepper Sub.

Split in half lengthwise:

If desired, spread the cut sides with a thin layer of:

Layer on half of the bread a combination of 3 or more sandwich meats:

Stack on top of the meat:

Moisten the lettuce with a drizzle of:

Season lightly with:

Cover with the top half of the bread. Serve immediately or, to let the flavors blend, wrap tightly in foil or plastic wrap and let stand for 30 minutes before serving. Cut into 4 sandwiches.

The classic New England seashore sandwich. The ideal buns for lobster rolls are Martin’s long potato rolls. In the absence of those, your best bet is fancy hot dog buns made with brioche dough.

Combine in a medium bowl:

Stir in:

Split along the top (but not all the way through):

Melt in a large skillet over medium-low heat:

Place the buns on their sides in the skillet (slit facing sideways) and move them around the pan to distribute the butter. Weight the buns down with another skillet and griddle them for 5 minutes on each side, or until golden brown.

While they are still warm, fill the buns with the lobster and serve with:

Banh mi are made with an astonishing variety of fillings. Really, any leftover meat will work in a pinch (the more flavorful, the better), as will cold cuts, small meatballs, cooked pork belly, and pulled pork.

Peel and cut into 2 ½ × ⅛-inch matchsticks:

Pack in a glass pint jar. Bring to a boil in a small saucepan:

Pour the brine over the vegetables and let stand for 30 minutes. Lay out on a countertop:

Divide across the bread:

Top the sandwiches with the carrot and daikon pickle, and serve with:

I. Preheat the oven to 350°F. Wrap in foil and warm in the oven for 10 minutes:

Have ready:

Remove the tortillas from the oven and slip 1 tortilla out of the foil, leaving the rest wrapped. Place the tortilla on a work surface. In a wide strip parallel to you, place ½ cup filling just south of center on the tortilla. Sprinkle with about ⅓ cup cheese, and, if using, 2 tablespoons onions and 1 tablespoon jalapeños. Fold the sides of the tortilla in, then fold the edge closer to you over the filling and roll up tightly. Place seam side down on a baking sheet lined with foil. Make 3 more burritos in the same way and heat in the oven until warmed through, about 10 minutes. Serve with:

II. Smothered or “wet” burritos forgo their portability in favor of a warm blanket of sauce and melted cheese. They are best eaten with a fork and steak knife.

Prepare burritos as for I. Serve each burrito topped with:

To make an Italian Beef Sandwich, divide ½ cup drained Chicago-style giardiniera, store-bought or homemade, among the sandwiches, top with sautéed green bell peppers, and use split, crusty Italian sandwich rolls for the bread (they should be sturdy enough to withstand being doused with the “gravy”).

Slice:

Prepare:

Add:

Lay out on a work surface:

Blend in a small bowl until soft:

Spread the bread with this mixture. Dip the beef slices in the hot gravy. Place them between the slices of bread. Serve the sandwiches on a hot platter, covered with the remaining gravy.

Prepare:

Lay cut side up on a work surface:

Combine:

Spread the mixture on both halves of the buns. Divide among the bottom halves:

Place the crabs on the bottom halves of the buns. Top with:

Cover with the top halves of the buns, press together gently, and serve.

The Sloppy Joe—somewhat regrettably known as “loosemeat” in certain parts of the country—dates from the 1950s. We don’t know who “Joe” was, but “sloppy” is obvious enough.

Heat in a large skillet over medium heat:

Add:

Cook, stirring frequently, until the onion is softened but not browned, about 10 minutes. Transfer to a plate. Add to the skillet and increase the heat slightly:

Cook, breaking up any lumps with a wooden spoon, just until no longer pink, 3 to 4 minutes. Add the onion mixture, along with:

Partially cover and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Meanwhile, toast:

Sprinkle the Sloppy Joe mixture with:

Spoon onto the bottom halves of the rolls and cover with the tops. Serve hot.

Cook slowly in a large skillet over medium heat until browned and cooked throughout:

Transfer the sausages to a plate. Pour off all but 2 tablespoons of fat from the skillet. Add:

Cook over medium-low heat, stirring often, until the peppers are very soft, about 25 minutes. If desired, stir in:

Return the sausages to the skillet and heat through, about 3 minutes. Place one sausage on each of:

Top with the onions and peppers. Gently press the sandwiches together and serve.

To make the meat easier to slice, place it in the freezer 30 minutes before slicing. For the authentic cheese-sauce experience (known as “whiz”), forgo the shredded provolone and pour ¼ cup processed cheese sauce over the filling of each sandwich (stock extra napkins).

Preheat the oven to 350°F. Wrap in foil and warm in the oven:

Heat in a large nonstick skillet over medium heat until hot but not smoking:

Add and cook, stirring, until the vegetables are soft, about 10 minutes:

Add and cook, stirring, until the meat is no longer pink, about 5 minutes:

Season to taste with:

Divide the beef mixture among the bottom halves of the rolls (set the tops aside). Top equally with:

Place in the oven for 2 to 3 minutes to melt the cheese. Press the rolls together gently, and serve hot.

Originating in New Orleans, the po’boy is a large sandwich made with French bread. Popular fillings include hot Italian sausage, ham, fried shrimp, or, as here, deep-fried oysters.

Cook as for Deep-Fried Shellfish I using cornmeal and flour:

Split lengthwise (but not all the way through):

Spread the cut sides generously with:

Divide among the bottom sides of the loaves:

Top with the oysters, cover with the top halves of the bread, and press together gently. Cut each sandwich loaf in half and serve warm.

Tomato soup’s best friend. We prefer to use grated sharp Cheddar, allowing some of the shreds to fall over the edge of the bread so they crisp in the skillet. Fancy people have been known to use several cheeses in one sandwich. Grilled cheeses fashioned with sturdier breads may be pressed to improve browning and encourage the cheese to ooze forth and beget “crusties,” but keep in mind that airy, soft sandwich bread will flatten under the weight.

Make a sandwich of:

Generously spread on both sides of the sandwich:

Cook the sandwich slowly over medium-low heat in a skillet or on a griddle until golden brown on one side. Turn and brown the second side. Serve at once.

While this sandwich conjures images of New York delis, it was actually invented by the son of a hotelier in Omaha, Nebraska. For a Rachel, substitute turkey for the corned beef. For a Tempeh Reuben, cut 1 pound steamed tempeh into ½-inch-thick strips. Brown in a skillet over medium heat in 2 tablespoons butter or vegetable oil. Proceed as directed, substituting the browned tempeh for the corned beef or pastrami.

Lay out on a work surface:

Spread thinly with:

Divide among 4 slices:

Cover with the remaining slices of bread. Spread both sides of each sandwich with:

Cook the sandwiches slowly over medium-low heat in a skillet or on a griddle until golden brown on one side, pressing down gently with a spatula. Turn and brown the second side. Serve at once with:

Preheat the broiler. Lay out on a work surface:

Spread 4 slices with:

Top with:

Cover with the remaining slices of bread. Place the sandwiches under the broiler until golden. Turn the sandwiches over and cover with:

Broil until the cheese is bubbling and golden. Serve warm.

Prepare Croque-Monsieur. When the sandwiches are almost golden, remove from the broiler and use a paring knife to cut a small round out of each top piece of the cheese-covered bread, exposing the ham. Reserve the rounds. Break 1 small egg into each hole and place under the broiler until the eggs are set, 2 to 3 minutes (you may need to move the sandwiches farther from the broiler so the eggs cook before the cheese burns). To serve, top the eggs with the cheese-covered rounds.

This sandwich is sometimes pan-fried, sometimes deep-fried, and sometimes served as a double decker. Regardless of the preparation, it is always epic.

Whisk together in a shallow bowl:

Lay out on a work surface:

Spread all 4 slices with:

Top 2 of the slices with:

Place the remaining 2 slices of bread on top, buttered side down. Melt in a large nonstick skillet over medium heat:

Dip the sandwiches in the egg mixture on both sides. Place in the skillet and fry until golden brown, about 2 minutes per side. Transfer to a cutting board and cut in half on the diagonal. Serve sprinkled with:

with a side of:

Traditionally made with a sandwich press, you can achieve the same effect with two heavy skillets. Crusty bread with a soft inside is best for this sandwich. Telera, hoagie, and bolillo rolls are good substitutes. French or Italian bread will also work, as long as it is not too chewy.

Split lengthwise in half:

Spread the bottom half or halves lightly with:

Spread the other half or halves generously with:

Layer on the bottom half:

Cover with the top half of the bread and slice crosswise into 4 sandwiches (leave whole if using rolls). Melt in a heavy skillet over medium heat:

Place the sandwiches, 2 at a time, in the skillet and place a grill press or heavy skillet on top to press them down. Grill the sandwiches, flipping once, until the cheese has melted, about 10 minutes. Add another:

to the skillet and repeat with the remaining 2 sandwiches. Serve hot.

Panini means “little bread” in Italian, and in Italy a panino is simply a sandwich that may be served cold or hot and pressed. In this country panini are always pressed and heated until the bread is crisp. A countertop electric grill or panini press is ideal. Alternatively, place a skillet on the stovetop and weight down the sandwich with a grill press or second skillet.

Preheat a panini grill or heavy skillet to medium. Split:

Drizzle the inside of both halves lightly with:

Divide any of the following combinations evenly among the bottom halves:

Sprinkle with:

Cover with the top halves. Grill the sandwiches in the panini press until the cheese melts and the bread is crisp, about 4 minutes. Alternatively, griddle and press them as for Cuban Sandwiches (they will need 8 minutes total).

For a vegetarian torta, omit the meat and bulk up the sandwich with more of the other ingredients or use Scrambled Eggs or a vegetarian meat replacement.

Have ready one of the following:

Place in a dry skillet over medium heat, if desired:

Cook, turning occasionally, until all the sides of the peppers are blistered and browned, about 10 minutes. Set aside. Alternatively, have ready:

Lay out on a countertop:

Hollow out the rolls by removing some of the soft inner bread. Spread the inside of the top and bottom of the rolls with:

Spread thinly on the bottom halves of the rolls:

Divide your chosen filling among the sandwiches and top with:

If using fresh jalapeños, cut the stems off and cut the peppers into 4 lengthwise “chips” each, cutting just to the side of the center core of seeds. Discard the seeds. Divide the roasted or pickled jalapeños among the sandwiches and cover with the tops of the rolls. If desired, you may griddle and press the tortas as for Cuban Sandwiches (they will only need 6 to 8 minutes total).

This diner classic is usually filled with a simple tuna salad, but we love using a deluxe batch of Becker Tuna Salad for the added crunch.

Preheat the broiler. Lay out on a work surface:

Spread on 4 slices:

Top with:

Broil until the cheese is melted and golden, 1 to 2 minutes. If desired, top the melts with:

And spread on the top slices, if desired:

Slap together and garnish each sandwich with:

Developed at the Brown Hotel in Louisville, Kentucky, in 1923, this delight remains on the menu to this day.

Preheat the broiler. Divide among 4 small gratin dishes:

Top with, dividing the ingredients evenly:

Pour over the top:

Broil until bubbling. Top with, dividing evenly:

Serve immediately.

Prepare as desired according to Cooking Sausage Links:

Meanwhile, toast:

If desired, spread each bun with:

Place the hot dogs in the prepared buns. Top with any of the following, to taste:

Please read about Deep-Frying. Whisk until smooth:

Let the batter rest 10 minutes to thicken. Preheat the oven to 225°F. Heat to 375°F in a deep-fryer, deep heavy pot, or Dutch oven:

Meanwhile, impale on wooden skewers:

Pour the batter into a tall, narrow glass and dip each skewered hot dog in the batter, turning to coat evenly. Fry the corn dogs, turning the skewers for even cooking, until browned, 3 to 4 minutes. Keep warm in the oven until all are fried. Serve with:

Prepare:

Meanwhile, toast:

Place the hamburger patties in the prepared buns. Top with any of the accoutrements listed below.

FRESH OR COOKED VEGETABLES

(MORE) PROTEINS

CONDIMENTS AND PICKLES

Prepare, using red onions:

Prepare:

While the burgers cook, toast:

Place each burger on a slice of toast. Top the burgers with the onions and:

Top with the remaining toast. Return the sandwiches to the skillet or griddle and heat over medium-low heat, turning once, until the cheese melts. Serve immediately.

These richly flavored burgers will fool no one but please many. Roasted mushrooms, toasted pecans, soy sauce, Parmesan, and porcini powder make for a flavor profile that is, if not meaty, supremely savory.

Preheat the oven to 425°F. Toss together on a large baking sheet:

Save the stems for stock. Roast the mushrooms until well browned and shriveled, 20 to 25 minutes. Meanwhile, heat in a medium skillet over medium heat:

Add and cook, stirring, until softened, about 5 minutes:

Stir in and cook 2 minutes more:

In a large bowl, mash until no whole beans remain:

Stir in the mushroom/onion mixture, along with:

Mix well with your hands until the mixture is combined and holds together when squeezed. Shape into 4 patties. Cook as for Beet Burgers. Serve with any of the additions to hamburgers.

Prepare one of the following:

Prepare one or more of the following:

Warm until pliable:

Open the pitas on one side for pocket sandwiches. Divide the falafel, lamb patties, kebab meat, or souvlaki among them. Drizzle with the desired sauce(s), then top with:

Drizzle with more sauce.

Iraqi Jews brought this sandwich to Israel when they emigrated, fleeing religious persecution in their home country. It is now an extremely popular street food, eaten for breakfast or lunch. Amba, is a salty, tangy condiment made from pickled mangoes. We highly recommend seeking it out.

Have ready:

Warm until pliable:

Open the pitas on one side and spread with the hummus or tahini dressing. Stuff with the eggplant, eggs, salad, and pickles (if using). If using flatbread-style pitas that do not have a pocket, simply top with the ingredients and fold the pita around them. Drizzle with zhug and/or amba as desired.

This recipe is written to work with a wide variety of fillings and toppings. To go the classic street food route, look for 4- to 6-inch corn tortillas and use 2 stacked tortillas per taco.

Prepare or have ready:

Meanwhile, place in separate serving bowls:

Transfer the filling to a serving bowl. Wrap the warm tortillas in foil or place the taco shells in a basket. Allow guests to assemble their own tacos.

Ceviche is a common topping for tostadas. If using ceviche, do not spread the tostadas with beans.

Prepare:

When ready to serve, spread the beans onto:

Top with some of the filling, then top with:

If you can find 14-inch tortillas, use them to make extra-large burritos, using slightly more rice, beans, and filling.

Preheat the oven to 350°F. Wrap in foil and warm in the oven for 10 minutes:

Have ready:

Remove the tortillas from the oven and slip 1 tortilla out of the foil, leaving the rest wrapped. Place the tortilla on a work surface. In a wide strip parallel to you in the center of the tortilla, spread ¼ cup guacamole. Top with ⅓ cup rice, ⅓ cup beans, and ½ cup filling of choice. Sprinkle with about ⅓ cup cheese, ¼ cup salsa, and 2 tablespoons sour cream (if using). Fold the sides of the tortilla in. Then fold the edge closer to you over the center and roll up tightly. Place seam side down on a baking sheet lined with foil. Make 3 more burritos in the same way and heat in the oven until warmed through, about 10 minutes. Or for a burrito dorado, heat in a large skillet over medium heat:

Fry the burritos 2 at a time, flipping once, until golden on both sides. Serve with:

These burritos may be wrapped in foil, frozen, and reheated when needed. To reheat, remove the burrito from the foil and microwave until warmed through, about 2 minutes.

Preheat the oven to 350°F. Wrap in foil and warm in the oven for 10 minutes:

Have ready:

Remove the tortillas from the oven and slip 1 tortilla out of the foil, leaving the rest wrapped. Place the tortilla on a work surface. In a wide strip parallel to you in the center of the tortilla, place ½ cup scrambled eggs and ½ cup potatoes. Sprinkle with ¼ cup cheese, and, if using, ¼ cup bacon or sausage. Fold the sides of the tortilla in. Then fold the edge closer to you over the center and roll up tightly. Place seam side down on a baking sheet lined with foil. Make 3 more burritos in the same way and heat in the oven until warmed through, about 10 minutes. Serve with: