Issue 137

Sandwich Suds

Sandwich Suds

By BETSY ANDREWS
Top Picks

Top Picks

By KAREN SHIMIZU
The Ritual of Italian Beef

The Ritual of Italian Beef

By JANE AND MICHAEL STERN
How To Make Perfect Roast Beef

How To Make Perfect Roast Beef

By GABRIELLA GERSHENSON
Soul Food

Soul Food

By ELISSA ALTMAN
Taste of Home

Taste of Home

By DAVID SAX
Nuts About It: The Enduring Appeal of Peanut Butter Sandwiches

Nuts About It: The Enduring Appeal of Peanut Butter Sandwiches

By BETH KRACKLAUER
Maximum Deli

Maximum Deli

By BETSY ANDREWS
Classic Combination: Ham and Cheese

Classic Combination: Ham and Cheese

By ALEXANDER LOBRANO
The Real Thing

The Real Thing

By GABRIELLA GERSHENSON
Full Steam Ahead

Full Steam Ahead

By BETH KRACKLAUER
Survival Food

Survival Food

By ANNIA CIEZADLO
Fancy Sandwich Loaf

Edible Art: The History of American Sandwiches in Cookbooks

By SARA DICKERMAN
Philly Tastes

Philly Tastes

By BETSY ANDREWS
Pop Stars

Pop Stars

By KAREN SHIMIZU
Sandwich City

Sandwich City

By ALBERT JOHN ANDREWS
Chips, Ahoy!

Chips, Ahoy!

By ERIC BIELSKY
Slice of Life

Slice of Life

By CATHERINE STORTZ RIPLEY
Bread Alone: In Search of the Best Rye Bread in America

Bread Alone: In Search of the Best Rye Bread in America

By JANE AND MICHAEL STERN
Editor’s Letter: Love, With the Works

Editor’s Letter: Love, With the Works

By JAMES OSELAND

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