Focaccia Reubens

Focaccia Reubens
Squire Fox

At The Sentinel, Dennis Leary's riff on a Reuben uses locally made corned beef and fresh focaccia, but the sandwiches are just as delicious with top-quality deli corned beef and store-bought flatbreads.

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Piquillo-Pepper Num Pangs

Piquillo Pepper Num Pangs
Squire Fox

To save time on this veggie-stuffed sandwich, Ratha Chau suggests spiking store-bought pesto with chiles, lime, and fish sauce instead of making the pesto here.

Asparagus-Cheese Tartines

Asparagus-Cheese Tartines
Squire Fox

These open-faced sandwiches with crisp asparagus, prosciutto, and three layers of melted cheese are the perfect balance of gooey and crunchy.

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Oregon Tuna Melts

Oregon Tuna Melts
Squire Fox

Approaching tuna-melt perfection, Tommy Habetz's sandwiches have the ideal tuna-to-cheese ratio. His smart idea: using balsamic vinaigrette in place of mayonnaise.

Cheddar-Polenta Biscuits with Ham Salad

Cheddar-Polenta Biscuits with Ham Salad
Tina Rupp

This is more than just a ham sandwich: Jalapeño-spiked ham salad gets tucked into a freshly baked cheesy, polenta-flecked biscuit.

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Tomato, Prosciutto, and Gruyère Sandwiches

Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling-hot Gruyère with white wine and kirsch, a cherry-flavored spirit.

<p><br/><strong>Recipe: <a href="/recipefinder/tomato-prosciutto-gruyere-sandwiches-recipe?click=recipe_sr" target="_blank">Tomato, Prosciutto, and Gruyère Sandwiches</a></strong></p>
James Merrell

Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. With the combination of bubbling-hot Gruyère with white wine and kirsch (a cherry-flavored spirit), they evoke classic Swiss fondue.

Pan Bagnat

Pan Bagnat
Melanie Acevedo

The usual version of this Provençal sandwich is basically a salade niçoise on a roll. We've omitted the tuna and added fennel and chickpeas. Stuff the filling into hollowed-out rolls and let the delicious juices soak into the bread.

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Deviled Ham Salad on Marbled Rye Bread

Deviled Ham Salad on Marbled Rye Bread

Combine smoked ham with mayonnaise, jalapeño, mustard, and paprika, then season with hot sauce for a sandwich filling with kick. The deviled ham can be made ahead and refrigerated overnight.

Smoked Turkey and Slaw on Country Toast

Smoked Turkey and Slaw on Country Toast

A simple slaw complements deli turkey in this tempting sandwich. Experiment with different breads, such as toasted sourdough, rye, or pita.

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Hot Muffuletta

Hot Muffuletta
Melanie Acevedo

Before the hard salami, ham, and provolone are piled on, the bread for these New Orleans sandwiches is spread with a piquant olive salad flavored with garlic, oregano, and fresh parsley.