Summer of the Sandwich

Walk into Papa’s Cache Sabroso in Chicago’s Humboldt Park neighborhood and the aroma of the stacks of rotating pollo chon (chicken prepared like lechón, Puerto Rico’s famous roast pork) smacks you in the face.

Sandwiches have changed as the world has gotten smaller.

Fluffernutter is New England's favorite idiosyncratic sandwich. It's also a window into a lifetime of memories.

Japan has given us so much.

From spicy harissa that hails from North Africa, to the quintessentially British HP sauce, there’s something for everyone.

Fried chicken, chilaquiles, and bread... oh my

Sandwiches are the world's food.

From Hot Cheetos to Sweet Maui Onion chips, every sandwich has the perfect chip partner.

It’s not unexpected to pull a cold cut sandwich -- complete with mustard and triangles of cheese -- out of a crumpled brown paper bag for lunch.

With respect to Fenway franks, frappes, and baked beans, my home state of Massachusetts is far from America’s most prestigious culinary hub.

Tommy Habetz just wanted to make a good sandwich -- something that fused his years growing up in Connecticut and his adulthood bouncing around the New York culinary scene.