James Anderson 
If your office has no microwave and no fridge, your lunch has to be ready to eat cold and stay safe unrefrigerated for the whole workday. The best work lunch ideas with no microwave and no fridge are built from shelf-stable ingredients — canned beans and tuna, nut butter, dried fruit, crackers, roasted chickpeas, tortillas … Read more
A banh mi is a Vietnamese baguette sandwich built on a crisp, airy roll layered with liver pate and mayonnaise, a protein such as Vietnamese cold cuts or roast pork, sweet-tangy pickled carrots and daikon, crisp cucumber, fresh cilantro and green onion, and sliced fresh chili. The best store-bought shortcuts for banh mi at home … Read more
A good packed lunch for construction workers is built around four things: enough fuel for 8 to 12 hours of physical labor, food you can eat with one dirty hand in about ten minutes, nothing that needs a microwave, and a container that keeps it safe whether the lunch box is riding in a hot … Read more
Short answer: no, you do not have to. Tipping at a sandwich shop is optional, not a social requirement, and nobody is going to judge you for walking out with your bag and a zero tip. That said, most people who do tip land somewhere between a dollar and 15 percent, and the choice feels … Read more
If you want the Midwest in ten bites, this is the route. A sandwich road trip links the region’s most distinct regional sandwiches, and every stop on this list is tied to a specific Midwestern city with its own rules about what belongs on the roll. That is the whole trick: these are not ten … Read more
The best Jimmy John’s orders and menu hacks are all spoken instructions, not secret menu items: ask for the Unwich, scoop the center out of the bread, add extra meat and Jimmy Peppers, order the day-old loaf near closing, and spend your rewards before you pay. Jimmy John’s builds every sandwich to order on French … Read more
Why are deli sandwiches so expensive now? Because every layer of the cost behind a sandwich went up at the same time — the meat, the bread, the vegetables, the wages of the person slicing it, the rent on the counter space and the card fee when you pay — and a sandwich shop has … Read more
Italian deli vs. Jewish deli comes down to two different counters, two different units, and two very different sandwiches. An Italian deli, or salumeria, is built around a cold case of cured meats sliced to order by weight, so you name a meat and an amount. A Jewish deli, or delicatessen, is built around a … Read more
If you only have room for one, order the pastrami on rye: cured beef brisket, hand-carved at the counter, piled onto seedless rye with spicy brown mustard and a kosher dill pickle on the side. That is the sandwich most people mean when they say classic New York deli sandwiches, and it is the benchmark … Read more
If you only remember one thing about the Cuban sandwich Miami vs. Tampa style fight, make it this: Tampa’s version layers in Genoa salami, and Miami’s does not. Everything else that people argue about, the bread shape, the pickle count, how hard you press it, is a consequence of that one addition. Both sandwiches are … Read more