102 Super Sandwiches

Pick up a rotisserie chicken from the market, and this Herbed Chicken Salad Sandwich is a snap. That said, if you make the chicken salad a day or so ahead, the flavors will marry nicely as the filling chills.

Mix and Match: Try on a wedge of focaccia, and toast in a grill pan for a chicken salad panini. Or for a sweet touch, try on toasted cinnamon-raisin sandwich bread.

This Midwestern signature sandwich traditionally features a deep-fried pork cutlet that sprawls like the Great Plains over a comically overmatched bun. Our pork is more modestly sized. But the flourish here is creamy-tangy corn relish that makes the sandwich pop.

We capitalized on the Big Apple's mash-up cooking, swapping sauerkraut for spicy Korean fermented cabbage. By using a smartly portioned mix of corned and roast beef, we lower sodium and make a sandwich you can enjoy without unhinging your jaw.

Spiking tartar sauce with mint and capers improves the classic fish sandwich deliciously. Cutting the fish into a square shape helps it fit the bun better. Be sure to use a sweet onion, and soak it in ice water so that you get the crunch but no harsh bite.

Make homemade veggie burgers in a snap with precooked lentils. Brown lentils can be substituted but tend to be more moisture-dense and may require additional breadcrumbs to help bind the burgers.

Be sure to look for artichoke hearts that are canned in brine, not oil.

Sweet fig preserves balance the tartness of the plums. Choose red or purple plums with bright, unblemished skin that are firm and plump to the touch.

Pure hearty goodness: the richness of beefy short ribs napped in Dijon-spiked cheese sauce. You can find thinly cut boneless short ribs in many supermarkets, but especially in Asian markets, where this succulent meat is a popular choice for Korean barbecue and the Japanese dish sukiyaki. If you can't find presliced meat, freeze the short ribs for 30 minutes to firm them up; you'll get thinner slices.

This quick, simple, and delicious tilapia sandwich will satisfy your weeknight hunger.

The satisfying snap of quick-pickled squash plays well with creamy-smoky red bell pepper mayo, peppery arugula, and savory chicken. Use a mandoline to get perfectly uniform, thin slices of squash. Or for delicate squash ribbons, shave the squash lengthwise with a vegetable peeler.

Maybe we're going too far, thinking of the toasty bagel here as a kind of oversized crouton for the light Caesar salad filling. Maybe not.

To brown-bag, pack sandwich components separately—the leaves and the cheese; a mixture of the dressing and pepper; and the toasted bagel. For the vegetarians in your crew, choose salad dressing that doesn't contain anchovies.

Mix and Match: Toss lettuce, cheese, pepper, and dressing together; tuck into a pita or a whole-wheat flatbread.

Herbs, garlic, and lemon juice combine with mayo for a sauce that makes the sandwich.

Grill the steak and toast the baguette over the same flame for a delicious charred effect. This sandwich holds up well, so you can pack it for lunch, fully assembled.

Mix and Match: Try also on a toasted Kaiser roll. Or pile high onto a toasted boule slice for an open-faced, knife-and-fork version.

Tofu binds the ingredients together in this salmon dish. Panko (Japanese breadcrumbs) yields a crisp crust on these juicy burgers.

The classic Caprese salad of juicy tomatoes with fresh mozzarella and fragrant basil makes for a fantastic vegetarian sandwich. We've added grilled zucchini to up the game. Gooey mozza puts it over the top.

Mix and Match: Crunch is key with the bread, but you can sub in a crusty baguette.

Quick-pickled cukes give these burgers tart crunch. Panko and egg white hold the patties together. Use cilantro leaves on the burgers as you would ­lettuce for herby freshness.

The crusty grilled exterior gives way to a cheesy, savory interior loaded with earthy kale. Even finicky eaters will find this a delicious way to get their greens.

Lean chicken stands in for pork, yielding a light twist on this Asian-inspired sandwich.

Serve this fresh, ready in 20-minutes panini with sweet potato chips or a simple green salad for an easy and complete meal.

You don’t need a panini maker for this easy, 5-ingredient hot chicken sandwich. Using a cast-iron or heavy skillet to press sandwiches offers a similar sear and equally great taste.

Make these easy barbecue pulled chicken sliders by pairing shredded rotisserie chicken with homemade barbecue sauce for an easy weeknight meal.

This ham and chicken sandwich is ready to devour in no time. Enjoy with fresh fruit or a simple green salad for a quick and delicious meal.

We loved the simple, flavorful patty we got from grinding inexpensive beef brisket. Ask for the flat cut of brisket for the leanest choice. Traditional condiments like ketchup and mustard are an option, but we found this burger so good on its own that all we added was cheese, lettuce, and tomato.

This Cajun-inspired catfish sandwich is served open faced and topped with a creamy slaw packed with fresh cilantro.

Vary the fruit to suit your kids' preferences–use red- or green-skinned apples or pears.

Crusty, well-toasted bread; crispy pan-seared shrimp; and crunchy slaw make this sandwich worth every bite.

Make the most of summer's fresh vegetables and grilling by preparing these delicious wraps to take along on a picnic. Serve them with a side of potato or pasta salad.

Here's the key to a speedy dinner: While the eggplant broils, toast your bread slices in a toaster oven.

Ground buffalo has fewer calories and half the fat of lean beef but boasts big, meaty flavor. And slow-roasting tomatoes in balsamic ketchup intensifies their sweetness.

These bite-size sliders will leave you satisfied and craving another. Good news: A serving size of these veggie burgers is two sliders.

Pimiento cheese is a Southern tradition. We add a little Parmesan to the standard cheddar-mayo mixture for extra savory depth.

Take your average turkey sandwich to the next level with a citrusy spread and a few minutes on the panini press.

This upscale twist on the traditional breakfast sandwich features sweet, tender caramelized onions and peppery arugula. A fresh fruit salad would be a good accompaniment.

Grilled cheeseburgers get an irresistible upgrade with creamy blue cheese and caramelized onions spiked with jammy red wine and tart-sweet vinegar. A portion of the tender onions are mixed into the patties to help keep the lean beef moist.

These open-faced sandwiches are a quick and easy pick for a filling lunch or light supper. Serve with a side of asparagus.

This sandwich packs in gooey cheese, smoky spices, and chunks of chicken for a comforting family-friendly dinner.

Serve fruit with this kid-friendly take on the classic croque monsieur.

This excellent sandwich is loaded with fresh flavor and is guaranteed to satisfy any appetite.

Breakfast meets dinner in this play on the Southern favorite.

This sandwich is basically a riff on Hawaii's beloved lomi-lomi salmon, a salad of salted fish and tomatoes.

Serve up mini versions of a weeknight favorite. Make the sauce ahead of time, if you like. Just reheat it and toast the buns to finish the sliders.

There's just the right amount of heat and sweet in these succulent pork sandwiches. Serve with a soba noodle salad.

This classic New England sandwich comes together in a snap if you purchase lobster tails and have them steamed at the fish counter.

Make dinner tonight a wrap. Toss grilled, shredded chicken in a tangy mayonnaise mixture and wrap it up in flatbread along with a shredded cabbage and pickles.

Start with deli roast beef  and a package of angel hair slaw to create a hearty roast beef sandwich that's perfect for a quick no-cook dinner.

Little burgers deliver big flavor in these Italian-inspired sliders. Marinara sauce replaces the ketchup and basil serves as a sub for lettuce.

The stack of grilled eggplant, red onion, and zucchini are quite a mouthful, but still tasty to eat.

The bread and Vietnamese filling—carrot and radish, cilantro, mayonnaise, and cucumber—are traditional in this vegetarian take on the classic. Prepare mayonnaise mixture and toast bread while the tofu and vegetable mixture marinate.

Here is a crave-worthy, reasonable version of a fast-food icon. With a similarly addictive sauce, this tasty handful is made healthier with lean ground sirloin and lower-sodium, lighter cheese.

Arepas are corn cakes popular in Latin American countries. Look for arepa flour in the international food section of large supermarkets or in an ethnic market. Don't substitute masa harina or cornmeal for the arepa flour, which is precooked. Store the flour in an airtight container in your freezer to extend its shelf life.

This sandwich is also delicious cold the next day for lunch—to prevent the pita from getting soggy, don't assemble until you're ready to eat. We like thick, tangy Greek-style yogurt in this dish.

Prosciutto and fresh figs are a classic Italian combination. Here, along with Manchego cheese and fig jam, they create a sweet-savory sandwich that's simple yet memorable. Great ingredients make all the difference here, so look for a fine loaf of artisan bread and quality prosciutto.

This update on a traditional Cuban sandwich adds a spicy black bean spread and sweet mango, which balances the salty ham. If mango isn't your thing, use low-acid tomatoes.

The tangy, herby yogurt sauce (raita) stands in for mayonnaise on this blended burger. For more spicy kick, leave the seeds in the serrano chile.

For best results, choose salmon from the meaty center of the fish and avoid portions cut from the tail section (where the body starts to taper). Tail-end flesh contains more connective tissue than center-cut fillets. Use black sesame seed buns, if available.

You'll need a knife and fork to dig into these filling sandwiches that give a unique take on breakfast for dinner.

This chicken shawarma is a Middle Eastern version of a gyro and features thin slices of chicken mixed with yogurt and wrapped in pita bread spread with tahini. The sandwiches are then topped with fresh cucumber, tomato, and onion.

The hearty filling of veggies and turkey sausage will get rave reviews from adults and kids alike.

Pile the slaw on the sandwich for a crunchy contrast to the tender grilled pork. Serve with smoky grilled corn: Brush 4 ears shucked corn with olive oil. Grill 8 minutes, turning occasionally. Sprinkle with 1 teaspoon smoked paprika. Serve with lime wedges.

A new take on a familiar favorite pairs grilled cheese with a BLT for a luscious veggie-packed sandwich that feels like an indulgence. Serve with zesty dill pickle spears. If you have extra room in your budget, pair with a sweet-tart hard cider.

These lamb sliders are an unexpected twist. We love the pairing of sweet caramelized onions and tangy blue cheese.

You'll love this open-faced take on a classic tuna melt. Sustainable note: Solid white tuna is albacore, the most sustainable choice among varieties of tuna.

Serve this meatless black bean burger on a bun with hot sauce-spiked ketchup, spinach leaves, tomato, a slice of Monterey Jack cheese, avocado slices, and onion.

These grilled tomato and brie sandwiches make the most of juicy, flavorful summer tomatoes. Serve with grapes or carrot sticks.

If you're keeping track of fat grams, this hefty sandwich provides about one-third of your day's needs. We suggest using a jarred canola-based mayonnaise if you would rather purchase the condiment.

These pork sandwiches are a nod to low-and-slow Southern barbecue–using just a little bit of pork shoulder. And just like traditional pulled pork, the meltingly tender vegetables and pork are piled high on toasted buns, slathered with a Greek yogurt mixture, and topped with shredded cabbage.

Superfast and easy to make, these shrimp salad rolls are a great way to eat more seafood during the week.

These reduced-fat chicken sandwiches feature chicken cutlets encrusted with tortilla chip crumbs, which yield a satisfying crunch. You can also use spicy chips for more heat.