Sometimes I come across something online and think to myself, "Well, it's about time!" And this is exactly how I felt when I stumbled across a recipe for a simple do-at-home bánh mì sandwich last week featuring ingredients you should be able to track down at your local well-stocked grocery store or Asian food market. Say goodbye to the days of paying for Vietnamese take-out, and hello to economical and delicious do-it-yourself bánh mì. 

I just love a good egg salad sandwich: the creaminess of the eggs and mayo, the crunch of celery, the faint but not overwhelming tang of raw onion.  So perfect!  I go for egg salad when I want the simple, unchallenging comfort of nursery food.  Unless of course I'm feeling a little reckless, in which case out comes the curry powder. But I'm getting ahead of myself.  Let's nail the classic, uncomplicated egg salad recipe first.

More often than not, I have what I call "throw-together dinners." A few nights a week, I'll actually plan for a more interesting, involved recipe, but on the other evenings I choose from a rotating list of easy meals that I throw together from ingredients I have on hand. They're all easy enough to have dinner on the table in about thirty minutes, but different enough to keep things interesting. More

I'm a total meatball fiend, whether they're of Swedish, Italian, or Southern descent. (Grape jelly ring a bell?) In a sloppy sandwich, meatballs become even more appealing — and doubly so when in "small-bite" slider form. Take my spin on Chicken Parmesan. Chicken meatballs are stuffed with cubes of mozzarella, doused in marinara, and finished off with a generous dusting of Parmesan. Think it sounds like too much hassle for lunch? Check your freezer first.

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Even if I didn't eat a primarily vegan diet, I'm pretty sure I'd prefer tofu egg-less salad to the real thing. I love the texture of roughly crumbled tofu, the way you can flavor it any way you want, and the absence of heavy mayo (plus it keeps a lot better). Lately, my favorite tofu "egg" salad is one that incorporates bold curry powder, plump golden raisins, and roasted pumpkin seeds. Served as a sandwich or on a bed of greens, it makes an easy and healthy lunch. More

Although we've been in our current house here in Seattle over a year now, I'm still unpacking a few stray boxes from the basement. Last weekend, I unpacked an old, beloved friend: my panini press. And I got right to work preparing this heavenly new sandwich that marries tart marmalade, spicy arugula, creamy brie and little-bit-salty ham. More

Let's talk sandwiches. Specifically, the bread with which these vessels of lunchtime sustenance are assembled. They come in all varieties: homemade and storebought, whole grain and fluffy white, fancy ciabatta rolls and standard square-shaped slices. What's your pick? What makes a really good sandwich bread?

It's not every day that we have the time to prepare a really delicious, over-the-top melty sandwich for lunch. Work gets in the way, family obligations get in the way, real life gets in the way. But for those moments when you have an extra 30 minutes, lunchtime magic can occur with some relatively basic sandwich ingredients. More

Sandwiches are a natural lunch box item. They're easy to make and eat, they keep well, and people love them. But it's also easy to get into a sandwich rut, making the same roast turkey/swiss/mayo/mustard day in and day out. Sometimes you need a little inspiration to kickstart your sandwich routine. What's the easiest place to find new and interesting sandwich combinations? Read on for my free and easy hint! More