You already know Maria from her Dulces and Let Them Eat cake columns over on Sweets, but now she'll be adding another topic to her plate: sandwiches. You should know by now how much we love our sandwiches. Each week in Sandwiched, Maria will share a new recipe with us. First up: steak and onion-jalapeño sauce, MacGyvered from steak leftovers. —The Mgmt. More

Lunch Geek is a sandwich shop within a sandwich shop (the other one is Cafico) with more interesting and inventive offerings. We went for the Teacher's Pet ($7.95), a promising-sounding combination of oven-roasted turkey, avocado, Swiss cheese, housemade aioli, mayo, mixed greens, and tomatoes on Dutch Crunch bread. More

The Gravlax with Dill and Capers ($11) is filled with rosy slices of fennel cured, sustainably raised salmon spread with a lemony, dilly cream cheese, scattered with thin sliced red onions, and sandwiched into a crisp, chewy baguette. Not quite as salty as traditional lox, Plenty's Gravlax is mild, letting the delicate flavor of the Scottish salmon shine through and complementing it with subtle notes of fennel. More

They sell two types of sandwich each day: a meat and vegetarian option. On my visit, the meat ($9) was a combination of sopressata salami, Joaquin gold cheddar cheese, Mendocino mustard, mayo, and romaine served on Acme Bread's green onion slab. The bread, in particular, should be used for sandwiches all over the city—the green onion flavor was excellent with the meat and cheese. More

The key to good pollo a la brasa lies in a salt-heavy marinade and proper cooking on a rotisserie to ensure the tenderness of the meat. There's not enough time for that here (this is a sandwich place, after all), but the grilled hunks of juicy white and dark chicken are still plenty soft with a salty crust. More

Don't even think about calling it a hoagie. In Norristown, a small industrial city just west of Philadelphia, vaguely Italian sliced meat sandwiches on long rolls are not called subs, hoagies, or grinders. They are Zeps, and there are rules. Eve's and nearby Lou's Sandwich Shop are widely considered the cream of the crop. More

A favorite in southern France, pan bagnat (pan ban-yah) means "bathed bread." The bread is meant to absorb some liquid from the filling, so it's fine to assemble it entirely ahead of time. The bread soaks up the vinaigrette, becoming soft yet still retaining some crunch. More

While there is nothing wrong with American cheese and buttered white bread, there is a whole exciting world of goudas and burratas, of olive oil slathered ciabatta and hot pepper relish. From traditional to nouveau, here are seven of our favorite grilled cheese sandwiches in San Francisco. More

In my mind, the best part about having steak for dinner is the leftover steak sandwich for lunch the next day. Squishy white bread, mayo, and steak with good tomatoes (when available) is pretty unbeatable. But it took the sandwich geniuses at Dave's Fresh Pasta to revolutionize my steak sandwich toppings. More

When I know certain ingredients go together—in this case, fruit and cheese—I'm always tempted to put them in a sandwich. That was the case with this recipe, made with the leftovers of an arugula salad with pears (dressed with lemon and olive oil) and a wedge of brie. Why not put it all between two slices of bread and make it all melty? More