1,254 sandwiched recipes

Bengali kasundi relish blends fresh red chilies, mustard seeds, garlic, and green mango into a fiery, tangy condiment. Pairs with tandoori, kebabs, shellfish curries, and sandwiches.

Bread machine semolina bread with buttermilk and durum semolina flour. Pale gold, fine-textured Italian-style sandwich loaf with a tender tangy crumb.

Open-faced crab sandwiches loaded with Swiss cheese, crumbled bacon, slivered almonds, and a tangy sour cream spread, broiled until golden and bubbly. Ready in 30 minutes.

A simple slow-roasted pork picnic shoulder that cooks low and unattended until the juices run clear. One roast stretches into three meals: sliced for sandwiches, diced for soup, and served with gravy.

Hearty oatmeal bread with whole wheat flour, rolled oats, and brown sugar. A dense, chewy homemade yeast bread that makes two loaves for sandwiches or toast.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Bread machine whole wheat loaf with cracked wheat cereal, wheat germ, honey, and powdered milk. A triple-wheat hearty sandwich bread that goes from pantry to slice with the push of a button.

Roasted eggplant and vegetable pate with charred eggplant, yellow peppers, ginger, jalapeno, cumin, and lime. A smoky vegan spread for crostini, crackers, or sandwich filling. Keeps a week.

Reuben casserole with layers of sauerkraut, corned beef, Swiss cheese, and Thousand Island dressing topped with buttery bread crumbs. All the deli sandwich flavors in one dish.

Southern pimiento cheese spread made with Velveeta, mashed pimientos, and mayonnaise. A creamy, no-cook spread for sandwiches, crackers, and burgers in 10 minutes.

Sharp cheddar cheese bread with dry mustard, Worcestershire sauce, and black pepper, made effortlessly in a bread machine. A savory loaf that turns sandwiches and toast into something special.

Giardiniera, the classic Italian pickled vegetable jar packed with carrots, celery, bell peppers, cauliflower, and pearl onions in a sweet-spiced vinegar brine. Sandwich topper, antipasto staple, condiment for everything.

Slow cooker pulled pork barbecue made with a 4-pound pork shoulder cooked overnight until fall-apart tender, then shredded in tangy barbecue sauce. Pile it on buns with dill pickles for Southern-style sandwiches.

A European-style layered chocolate cake with rum-laced frosting, warm cinnamon, and a hint of lemon zest. Two thin cake strips sandwiched with rich chocolate buttercream.

Potted chicken with bacon, butter, and warm spices baked in a water bath until silky. Old-world Irish preserve sealed under clarified butter for an old-school appetizer or sandwich spread.

Reuben quiche with corned beef, sauerkraut, and Swiss cheese in a toasted rye bread crumb crust, topped with Thousand Island dressing. All the classic sandwich flavors in pie form.