Sandwich

Perfect for a lazy night in.

Tangy, crunchy, and extra-quick, thanks to the Instant Pot.

Here's the easiest way to make a French dip at home.

It's packed with gut-friendly ingredients.

On Monday I went a little over the top with my Chicken Cordon Bleu-Croque Monsieur. To prove that’s not how I always eat, I’m sharing a lighter meal that’s perfect to enjoy any day of the week. It’s a good thing my favorite Greek joint in Atlanta is a trek from my house, or I just might go there every day (and that could get a little dangerous). Without fail I order the lamb gyro plate with a zesty salad and garlic roasted coin potatoes.

You know gelato and you know espresso, but do you know piada? These delicious sandwich wraps are sold on street corners throughout Italy, particularly in Emilia-Romagna, and are filled with everything from prosciutto and arugula to nutella and bananas. No plane tickets are necessary, though. Piada are incredibly easy to make at home. Think of piada (also called piadina) as a cross between Middle Eastern pita breads and Mexican flour tortillas.

In one fell swoop, these burritos have changed the way we do lunch in my house. When we decide we’re in the mood for burritos, we prep everything on the weekend — roasting the veggies, cooking the rice, even shredding the cheese — and then it’s Burrito Bonanza all week long, baby! All that prep might sound like a lot, but it takes 30 minutes, tops. Your future self is going to be very happy.

It’s easy to become rigid about what flavors are appropriate at breakfast time. Although cinnamon is delicious, it’s not the only spice on the morning market. Bringing your favorite Mediterranean-flavored sandwich from lunch to breakfast is as easy as putting an egg on it. This protein-packed combination of egg and hummus is a surefire way to start your day on the right note. Wrap it in a piece of foil, and you’re out the door with a portable breakfast.

This recipe very handily fed almost a dozen people at a recent weekend get-together; there were even leftovers. It’s also a very easy and delicious recipe with terrific flavor. And yet it takes less than half an hour to put it all together. Perfect menu for company! This recipe is basically a riff on Elizabeth’s slow-cooked pork shoulder. Pork shoulder, also known as pork butt, is a relatively fatty and inexpensive cut of meat that is excellent for slow cooking and braises.

Everyone likes to dress up now and again, right? Well, scrambled eggs feel the same way. Don’t deny them the opportunity to be adorned with some silky crème fraîche and aromatic herbs. This sandwich will raise your standard breakfast sandwich routine to the height of elegance. These eggs also look — and taste — sophisticated, cloaked in pink slices of smoked salmon. Serve them for brunch with a glass of sparkling wine, or even for dinner (wine still included).

Fried chicken on its own? Perfection. Fried chicken and waffles? Double perfection, which means fried chicken on a biscuit dripping with honey takes things to a whole new level. We’re taking this sandwich to weeknight status with shallow-fried chicken cutlets and the option to make or buy the biscuits — dealer’s choice. Frying big pieces of bone-in chicken is a bit of a daunting task, so this route is much easier.

I’ll make no claims to authenticity with this recipe. It’s really more like an Indian-style calzone than the stuffed naan I’ve ordered in restaurants. But once those potatoes go all creamy in their spiced sauce and the flatbread bakes into a perfect toasty pocket on the grill, I’m pretty sure all those distinctions become moot.

Here’s a recipe that can easily work both as a party-worthy appetizer or as a light supper, perhaps served with a salad dressed in a sharp, mustardy vinaigrette. The sweet caramelized onions, sharp goat cheese and pungent fresh basil work together beautifully, especially when supported by a crisp but chewy flatbread. Basil isn’t exactly in season right now but it’s pretty easy to find wherever you go.

This is has become one of our new favorite ways to pack a big salad for the times when we have to eat on the run. It’s compact, it’s tidy, and best of all, it’s super tasty. What is a tortilla if not an edible wrapper, after all?Look for the biggest tortillas you can find for this recipe. The bigger, the better. We also prefer flour tortillas as they tend to stay a little softer and not crack as easily.

There’s something so simplistic about a plain old turkey wrap dunked in homemade honey mustard. Still, these lowly sandwiches got me through college, and they even made an appearance at my recent engagement party. (What can I say, I know what I like.) For some reason, they never get old. I always have the ingredients for turkey wraps on hand when I need a quick lunch, but that’s not saying they haven’t pulled their weight as dinner.

A trip to the Korean market is always fun when I’m getting ready to entertain or simply preparing a weeknight meal. We love Korean food at our house, and pork belly lettuce wraps are always a fun and active way to serve delicious, flavorful food, no matter the occasion. These lettuce wraps celebrate the popular Korean dish Samgyeopsal Gui, which simply means grilled pork belly. Koreans traditionally eat Samgyeopsal while grilling the meat themselves at the table.

Ah, autumn, when crisp mornings make me forget about chilled overnight oats and smoothies, and instead push hot breakfasts to the front of my mind. The only challenge is finding warm breakfasts that are still quick enough to make on busy fall mornings. Enter these freezer-friendly breakfast wraps. Following these tips for freezing burritos, I made vegetarian wraps filled with eggs, tomatoes, spinach, and feta that are ready to microwave in the morning.

Don’t get me wrong — I’m a big fan of breakfast burritos, but I like the harder-to-find breakfast quesadilla even more. It just has that perfect ratio of crispy, browned tortilla, melty cheese, and eggs. Here’s one that you can have pre-made in the freezer, so any weekday morning can start with a quesadilla. While quesadillas are great hand-held foods, you do have to watch for dripping cheese and escaping filling when they’re cut into wedges.

This is unimaginably better than a burger merely topped with guacamole. In this love child of a burger and guacamole, the guac is mixed right in with the ground chicken, making its presence felt in every bite. Serve the burgers with shredded lettuce for a little crunch, a thin slice of ripe summer tomato, and a little smear of canola mayonnaise on the roll. Want to take it to the next level? Gild the lily by topping the burger with extra avocado slices.

You’ve probably heard of cauliflower as a stand-in for steak or rice by now, but what about chicken? In this recipe, roasted cauliflower florets are doused in buffalo wing sauce and wrapped up in crunchy lettuce leaves for a vegetarian take on buffalo wings. After small cauliflower florets are roasted in a hot oven until crisp, they’re tossed with the traditional hot sauce-butter mixture.

Ditch the pre-made, frozen veggie burgers in favor of these smoky, spicy homemade ones — you won’t regret it. They’re a snap to make (even if you don’t have a food processor) and are absolutely packed with flavor. I’ve never been a meat fiend,so regular burgers just don’t provoke that much excitement from me. But since I started making bean burgers at university,they’ve become a staple.

I have a thing for pinwheel sandwiches; they’re just so pretty and such perfect finger foods. What if you could skip the tortilla or traditional wrap and use protein-loaded eggs instead? These wraps take the trifecta of breakfast foods — ham, eggs, and cheese — and turn them into portable bites that can work as breakfast or lunch.

Need a dinner recipe that’s sure to get everyone to the table? We’re calling on a homemade ranch to get the job done. In 15 minutes you’ll have a fresh home-cooked meal so good you might even call it a miracle. What makes this recipe stand out from the crowd is that it bypasses the bottles of store-bought ranch dressing for a super-quick homemade version.

For starters, ditch the jelly and the sliced bread.

We borrowed a technique often found in meatloaf recipes to create the best turkey burgers we've ever tasted.

It only takes a few ingredients to give a classic burger a flavorful makeover, and this recipe proves just that. It relies on a simple slaw, store-bought teriyaki sauce, and thinly sliced jalapeño for a tangy twist on the all-American hamburger. A few smart steps take this from an average burger into a crave-worthy one. First, you’ll toss the cabbage with just a bit of mayonnaise — enough to coat the leaves and add a bit of richness, while keeping the slaw fresh and crisp.

I dub thee Sausage in a Snuggie!

You know who brings mummy hot dogs to the Halloween party? A Halloween hero, that's who.

I have a soft spot for warm, toasty sandwiches. Just the simple act of heating something up suddenly makes lunch that much more exciting and satisfying, which is why one of my favorite hearty lunches is a classic chicken Parmesan sandwich. In this meat-free twist on the Italian-American favorite, a seasoned tempeh patty stands in for the usual breaded piece of chicken. Tempeh really is a blank canvas that you can season to your liking.

What makes a perfect breakfast sandwich in my book? The right ratio of warm bread to tender egg, and always plenty of cheese. Bonus points if vegetables find their way inside too! Well, to make the perfect sandwich even more perfect, how about one that can be frozen so that a portable breakfast is ready to eat after just a few minutes in the microwave? Say good morning to the frittata breakfast sandwich.

A good breakfast burrito is just as much about the fluffy eggs as it is the assortment of hearty fillings — I’m talking shredded potatoes, black beans, cheddar cheese, creamy avocado, and spicy salsa. This super-simple casserole combines all those components into a make-ahead egg dish that’s perfect for feeding the whole table. I’ve said it before, and I’ll say it again: The best egg casseroles always start with a strong foundation.

This sweet and spicy sandwich is the ultimate flavor bomb.

They're a total lifesaver on busy weeknights.

And it's super easy to make at home.

Lean ground beef or turkey can stand in for the beans in these burritos — season it with salt and pepper and brown it in a skillet, and drain and cool slightly on a plate lined with paper towel before combining it with the chipotle sour cream. Also, pump up the nutrient power by adding sautéed chopped bell peppers, zucchini, or leftover cooked vegetables such as cauliflower. Make your own salsa in just minutes, if you prefer.

These breakfast burritos were created with busy weekday mornings in mind, fulfilling the egg, cheese, meat, and carb foursome that’s guaranteed to deliver a hearty morning meal. Gone are the days when breakfast burritos were reserved for weekends. Most of us surely don’t have time to cook breakfast during the week, but reheating a frozen burrito in the oven while we shower and get ready for the day is a different story.

This is your classic ham, egg, and cheese breakfast sandwich reimagined into a freezer-friendly quesadilla. Creamy scrambled eggs are piled between slices of deli ham, along with a layer of mild, nutty Gruyère and a swipe of Dijon, for a hot, make-ahead breakfast that will get you excited for the morning meal. To make these breakfast quesadillas freezer-friendly, we ditched the classic wedge cut for a technique that keeps all the ingredients nestled in a fully closed tortilla.

For a vegan breakfast sandwich that will power you through the morning, look to this pita pocket stuffed with a blend of spiced chickpeas and sautéed veggies. It’s prepared in advance, then stashed in the freezer, ready to be reheated in the oven while you buzz through your morning routine.

Egg boats are the breakfast sandwich you wish you’ve been eating all along. This new take on the classic sausage, egg, and cheese mixes the trio into a custardy filling that’s baked together in a hollowed-out mini-baguette. Think of these boats as breakfast sandwich meets quiche. It’s a combination that delivers the best of both worlds: the convenience and portability of a sandwich, plus the creamy egg filling that makes quiche such a treat.

To make a breakfast sandwich fit to feed a crowd, you’re going to need your Bundt cake pan. That’s right — the dome-shaped cake pan is the key to baking the bread, which gets cut in half to sandwich a sausage and cheese frittata. Better yet, this whole sandwich requires just five ingredients. Here’s how to do it. If you have a bundt cake pan hidden in the depths of your baking cabinet, now is the time to dig it out.

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. I am not a big appliance gal.

With its combination of tender roasted pork, smoked ham, Swiss cheese, pickles, and mustard, a Cuban sandwich is pretty close to the ideal sandwich. It checks all the right boxes of salty, smoky, meaty, melty, and tangy. But what if you were to take a classic Cubano and cross it with a grilled cheese? We thought it sounded like a good idea, too, when we spotted it on the menu at chef Richard Hales’ Bird & Bone (the fact that it was served with waffle-cut fries didn’t hurt either).

This is how to do the Thanksgiving leftovers sandwich.

The easiest way to make this street food favorite at home.

It's packed with salty, spicy, smoky flavor.

Homemade tzatziki sauce is the ultimate summer condiment.

A step-by-step guide to mastering the delicious French sandwich at home.

Aaron Choi of Girl & Dug farm right outside of San Diego says this recipe is a nod to the proliferation and popularity of Korean barbecue in California, as well as the state’s abundance of greens and herbs.

Our new favorite way to eat summer's best sandwich.

Your beef burgers should be a little concerned.

I love a little crunch in my tuna salad. I also am not the biggest fan of mayonnaise; I like a dab, but no more. Here’s a tuna salad in that spirit — fresh, crisp, and light, with more vegetables than tuna in the mix. I used Wild Planet light skipjack tuna for this salad. We’re big fans of Wild Planet’s responsibly sourced canned tuna around here. (Sara Kate mentioned them in her roundup of a past Fancy Food Show.

It instantly upgrades everything it touches.

We first became addicted to this sandwich when it appeared on the deli menu at City Feed and Supply, and quickly adapted it to our own kitchen! With grainy mustard, sharp cheese, and some crunchy apples, this is the perfect sandwich for a light summer meal outdoors. With a simple sandwich like this, using the best ingredients possible is key. Get yourself a really good cheddar – one that’s a bit crumbly and so sharp that you might not think of eating it on its own.

From apple, brie, and turkey to a peanut butter and granola-filled wrap, there's something here for every passenger.

These will become a new weeknight favorite.

The most flavor-packed chicken salad sandwich you'll pack in your lunch.

If you happen to live in Saigon/Ho Chi Minh City, Southern California, New York, or anywhere with a Vietnamese population, I hope you have experienced the wonders of bánh mì – baguettes filled with pickled carrots and daikon, fresh cilantro, and meat or tofu. The sandwiches are crisp, salty, tangy, and sweet; the perfect marriage of French and Vietnamese influences.

Got hard boiled eggs? Craving egg salad? It’s hearty, satisfying and surprisingly versatile in these eight recipes we’re jonesing to try out.First off, here’s a tip for perfect hard boiled eggs (and keep in mind that older eggs peel more easily!). And if you really want to try something exciting, consider making your own mayo.• Classic Egg Salad.

biga starter Whole Wheat Sandwich Bread with Oats and Pecans Made with Biga Starter Makes two 9 x 5-inch loaves Equipment: two 9 x 5-inch loaf pans, oiled Mildly sweet and slightly crunchy, our version of whole wheat–oatmeal bread is great for tuna sandwiches. Cut in thick slices, it’s perfect for French toast. Shape it into rolls for a dinner party or a family picnic.

A tuna fish sandwich is a classic lunch choice, but for a variety of reasons some people are staying away from tuna these days. Here’s a vegetarian alternative for those who miss that tangy, creamy lunchtime treat. Ask any mermaid you happen to see, this version is a winner! Depending on what kind you buy, it can be unethical, not to mention downright dangerous, to consume tuna.

I grew up eating my grandmother’s split pea soup, and it’s one of the first things I learned to cook when I moved away from home. For this version, I omitted one harder-to-find ingredient so I can make it without a trip to a specialty store! To me, split pea soup tastes like home. However, when I tried to replicate our family recipe on my own, I always had trouble finding a ham bone. My local grocery store just wouldn’t sell me ham hocks or a ham bone.

Peanut butter and jelly never gets old. My fondness for this classic combo has only grown stronger since my days of pulling crustless peanut butter and jelly sandwiches from my Care Bears lunch box. These baked pockets give us just the slightest twist on the classic. All the great peanut flavor and sticky jam, but made ahead (and frozen!) for easy lunches through the week.There’s a double dose of peanut in these calzone-like sandwiches.

Beans and grains, we love you in veggie burgers, but we’re asking you to take a backseat for this one. Like their namesake, the star ingredients in these 10 recipes are all vegetables. From beets to micro sprouts, broccoli to corn, your veggie burger just got a lot more colorful and garden-friendly.

I have absolutely zero interest in football, basketball, or baseball — so for me, gatherings around game days are all about the food. The spread always includes a few of the grubby, nostalgic snacks we grew up with — cheesy queso dip, I’m looking at you — as well as some fresher, lighter snacks that often incorporate flavors from one of the many international cuisines that surround us here in Los Angeles.

Tuna salad, chicken salad, and egg salad are staples in my house, and they are almost always made better with melted cheese. (The first time I tasted an “egg salad melt” — just recently — was a revelation!) I usually throw any one of these together for lunch as an afterthought, until it dawned on me that they could use some special attention.

If you’re looking for a way to repurpose your turkey beyond round two at the buffet, might I suggest a (slightly over the top) Kentucky “Hot Brown”? Normally I make this open-faced sandwich as part of my Derby day spread, but the Southern specialty also makes a perfect reprieve from Thanksgiving casserole overkill.