Spring sandwiches

From asparagus to ramps to green garlic, chefs are stuffing their favorite spring vegetables and herbs between two slices of bread, brightening sandwich fillings with fresh flavors and creativity.

No. 7 Sub
New York, NY
Curried Chicken Salad, pickled ramps, raisins and basil; $9

Berkeley, CA
Riverdog Porchetta, green garlic aioli, sauce gribiche and shaved red onions; $13

Boulder, CO
Grilled Red Bird Chicken Sandwich, fava bean hummus, bacon, fontina, pickled onion and lemon mint yogurt; $12

Il Cane Rosso
San Francisco, CA
Mariquita Farm Peas and Fava with ricotta, fresh mint and lemon; $9

Pom Pom’s Teahouse & Sandwicheria
Orlando, FL
The Cobb: Turkey, melted bleu cheese, tomato, watercress, red onion, bacon and avocado; $8

Four Café
Eagle Rock, CA
Grilled Asparagus, shaved fennel, avocado, arugula and feta topped with chive oil on a ciabatta roll; $10

The Sentinel
San Francisco, CA
Coppa with pumpkin seed pesto, mozzarella and mustard greens; 8.75

Minneapolis, MN
Asparagus and Brie made with fresh blanched asparagus and creamy French Brie on a half loaf of French bread; $5.99

New York, NY
Roasted spring vegetables with tomato and fontina cheese on grilled rustic bread; $14


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