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Seven Sandwiches to Make Now

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Seven Sandwiches to Make Now
Princess Biscuit Photo by Andrea Behrends.

Stuck in a sandwich rut? We delved into our recipe archives to find sandwiches that will take the humdrum out of your sandwich routine like the Princess Biscuit from Karl and Sarah Worley of Biscuit Love in Nashville, Tennessee. The Worleys fill a buttermilk biscuit with spicy cayenne chicken, pickles and honey for a combination so delectable we put it on the cover of our March issue. Chef Craig Deihl elevates sandwich making to an art form at his sandwich and charcuterie shop, Artisan Meat Share in Charleston, South Carolina. His housemade Red Wine Pickled Onions and Horseradish-Dijon sauce send his Roast Beef Sandwich over the top. For a sandwich on the sweeter side, try the Oatmeal Cream Pie à la Little Debbie from Chef Ian Boden of The Shack in Staunton, Virginia.

Princess Biscuit
from Karl and Sarah Worley of Biscuit Love
in Nashville, Tennessee

Photo by Andrew Cebulka
Roast Beef Sandwich from Chef Craig Deihl of Artisan Meat Share, Charleston, South Carolina. Photo by Andrew Cebulka.

 

Dagwood-Sandwich
Day-After Dagwood Sandwich from The Local Palate Test Kitchen. Photo by Reese Moore.

 

Egg-Salad
Anglo-Indian Egg Salad Sandwiches. Photo by Bob Bayne.

 

Photo by Christina Oxford
Tatiana’s Coconut Curry Chicken Salad from Lavanya Sabin of Charleston, South Carolina. Photo by Christina Oxford.

 

Sandwiches
Tomato and Eggplant Sandwich with Dill, Walnuts, and Saffron Yogurt from Chef Chelsey Conrad of Butcher & Bee in Charleston, South Carolina. Photo by Andrew Cebulka.

 

Photo by Sera Petras
Oatmeal Cream Pie à la Little Debbie from Chef Ian Boden of The Shack in Staunton, Virginia. Photo by Andrew Cebulka.