sandwiches

Replicate this smoked, thick-sliced winner from Tennessee’s Puckett’s Restaurant

You can’t find these bites just anywhere

Five writers and chefs lay down their love for their beloved stacks

Take your stacks to the next level with delicious, unexpected condiments

This picnic-perfect bread is the best friend to slices of summer tomatoes, creamy pimento cheese, chicken salad, and more

Vintage classics, modern mash-ups, or a little of both, these top-notch stacks satisfy yearnings—and tell good stories

Classic muffuletta, oyster BLT, or hot-sausage banh mi? No place boasts a deeper sandwich bench than the Crescent City

Get the recipe for chef Mason Hereford’s spectacular chicken-fried steak sandwich, custom-crafted for G&G and featured on our August/September 2024 cover

We asked Mason Hereford to devise a special creation for G&G. He didn’t disappoint.

It turns out livermush is actually pretty good, pickled okra is just as good as pickles, and potato chips are the ticket to textural success

Because you don’t mess with perfection

Virginia knows country ham, and Fulks Run Grocery knows how to make it the star of a simply superlative sandwich

A Co-Op copycat of the tournament’s staple sandwich

Tennessee chef Trevor Stockton shares his take on a classic sandwich that’s fit for dinner guests

Delicate party bites with a surprising scrumptious filling

Southern favorites unite for melty goodness

The Turkey and the Wolf chef takes you step by step through his summer original

Pimento cheese, collard greens, fried chicken, and pickles make an appearance in this monster sandwich

From simple to elaborate, these Southern standouts suit any occasion

Everyone loves the white bread-and-mayo classic, including these six Southern chefs who put their own spins on a cherished Southern tradition