Great things are happening between two slices of bread. Restaurant operators are promoting a new breed of upscale sandwiches with culinary flair, giving their patrons a taste of fine dining at a fraction of the tab. For example, at the new Grahamwich in Chicago, chef-owner Graham Elliot showcases eight sandwich creations, each priced at $10. The headliners include a turkey confit sandwich with candied yams, stewed cranberries, field greens and sage mayo on Hawaiian bread and a beef shortrib ...

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