A sandwich is always a great lunch, but your own never seem to be as good as what a deli produces. To get you closer to that ideal, we sought out expert tips.

This savory breakfast casserole repurposes leftover mini croissants into a comforting casserole with salty ham, creamy ...

Whether you call it Taylor ham or pork roll, this New Jersey breakfast sandwich is a beloved, regional delicacy Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the ...

Add one or two sandwiches at a time and cook until lightly browned on one side. Brush the tops with a little more oil and turn over. Place a pot lid or heavy plate on top and gently press down as ...

Piadina is Italian flatbread that's widely used at little food stands throughout Emilia-Romagna to make warm sandwiches. Paul Bartolotta loads his with creamy ricotta, salty prosciutto, and an arugula ...