In this great nation of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
Classic '50s diner and shake shop Peninsula Creamery, in Palo Alto's downtown and Stanford Shopping Center, may be known for their burgers and malts, but it's the tuna melt that I always order.
It reminds us why canned tuna and mayonnaise are such a perfect marriage. (Don't wrinkle your nose.) This creamy tuna salad is best on sourdough bread—thick, butter-soaked, and crisp-edged—with two layers of American cheese fully melted within. Mayo, butter, and liquefied cheese ooze together in every bite. Unbeatable. (The skin-on fries are the order of choice.)
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