Recipes for "sandwich"

MARINATE: In a plastic bag or glass bowl, combine the chicken with all the wet ingredients. Marinate in the fridge for 4-6 hours.

BATTER: In a shallow bowl, combine all the dry ingredients except the oil.

SLAW: Toss all your ingredients together!

FRY: Heat the peanut oil in a frying pan until a speck of water sizzles across the top. Using tongs, shake excess liquid off the chicken pieces. Coat each piece in the dry flour mix. Add to the hot oil. Fry for 5 minutes on one side, then 2-3 minutes on the other side until golden brown and crispy. Drain on a paper towel lined plate and sprinkle with a little more salt (to taste).

ASSEMBLE: Build your ideal summertime fried chicken sandwich! I like bacon, Swiss cheese, honey dijonnaise, pickles, and slaw!

1. Line a 9×13 inch pan with parchment paper. Spread the vanilla ice cream out in an even layer, then cover and freeze. In a bowl, gently swirl together the strawberry ice cream and strawberry jam. Spread the ice cream/jam layer onto the vanilla layer, lightly swirling the 2 layers. Freeze for 4 hours or overnight.

2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

3. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 2 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.

4. To the butter, mix in the brown sugar, granulated sugar, eggs, and vanilla, mixing until smooth. Add the flour, baking soda, and salt. Gently fold in 1 1/4 cups of the freeze-dried strawberries. Add the pretzels crumbs, do not overmix.

5. Roll the dough into tablespoon size balls and place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.

6. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

7. Add 2 cups of freeze-dried strawberries and the rice crispies to a blender or ziplock bag. Crush into fine crumbs. Place into a shallow bowl or pie plate.

8. Remove the slab of ice cream from the freezer, cut it into 12 circles or squares. Sandwich the ice cream between the cookies. Roll through the "shortcake" crumbs from step 7. Freeze. Enjoy!

Shred the Jackfruit: Heat the olive oil in a pan over medium high heat. Add the jackfruit and break it apart into “shreds” with the back of a spoon.

Make the Filling: In a small chopper or food processor, pulse your chickpeas and garlic until they have a finely chopped texture. Add the mixture to the pan, along with the brown sugar and spices. Stir it all up to get it seasoned and happy. Add barbecue sauce and let it get a little roasty. More undisturbed time in the pan = more meat-like browning.

Assemble Sandwiches: Serve your jackfruit BBQ on a bun topped with slaw and anything else you like! Add a pile of salt & pepper chips to your plate and you are in delicious business.

1. In a small bowl, combine the chili sauce, fish sauce, maple, garlic, 2 tablespoons water, and a large pinch of black pepper. Toss to evenly coat.

2. Heat the oil in a large skillet over medium high heat. When the oil shimmers, add the chicken. Season with black pepper and brown all over, about 5 minutes. Slowly pour in the sauce. Bring the mixture to a simmer and cook until the sauce coats the chicken, about 3-5 minutes. Remove from the heat and stir in the basil.

4.  In a medium size bowl, toss the mangos, herbs, jalapeños, lime juice, sesame seeds and a pinch of salt all together.

5. To make the special sauce. Combine all ingredients in bowl. Add 1/4 cup water and whisk with a fork to combine, adding water if needed to thin. Taste and adjust seasonings.

6. Spread the toasted baguette with special sauce. Top with chicken, mangos, pickled vegetables, and eggs. Add the top half of the sandwich.  Enjoy!

1. Preheat oven to 350° F.

2. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg, mix until combined. Add the flour, cocoa powder, baking soda, and salt. Beat until combined and the dough forms a ball. If your dough feels too wet to roll out, add an additional 2 tablespoons of flour.

3. Divide the dough in half and flatten each half into a disk. Roll out the dough out between 2 floured pieces of wax paper to about 1/4 inch thickness. Cut 24 (2 1/4 inch) circles. Carefully use the wax paper to lift and transfer the cookies to a parchment-lined baking sheet. Then peel away the wax paper. Roll out the leftover scraps, and repeat with the remaining disk of dough.

4. Bake the cookies for 9-10 minutes. Cool on the baking sheet.

5. To make the frosting, beat together the butter, vanilla, and confectioners' sugar until light and fluffy. Add the cream and a pinch of salt, beat until combined.

6. Divide the cookies in half and set aside one half for later. Next, take the cream filling and spread it on the bottom of 12 cookies. Now take the ice cream and place one scoop of ice cream onto the filling. Place the cookies onto a baking sheet and freeze 20 minutes. While the ice cream freezes, grab the half of the cookies that were set aside and spread peanut butter on top. Remove the cookies from the freezer and sandwich the ice cream cookies together with the peanut butter cookies.

7. To make the magic shell. Melt the chocolate and coconut oil together in the microwave. Cook on intervals, stirring every 30 seconds until smooth. Let cool 10 minutes. Remove the sandwiches from the freezer and dip in chocolate. Keep in the freezer until ready to eat!

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In the bowl of a food processor, combine the peanut butter, dates, and vanilla. Pulse until well combined and no large chunks of dates remain. Add the egg and pulse to combine. Roll the dough into 16 balls and place on the prepared baking sheet. Using a fork, gently press down on each dough ball to flatten and create a cross hatch pattern. Transfer to the oven and bake for 9-10 minutes. It's important not to over bake these cookies, so set a timer!

3. Remove the cookies from the oven and let cool. Using an ice cream scoop, scoop 1 scoop of ice cream on to half of the cookies. Sandwich with the remaining cookies, gently pushing down. Transfer to the freezer and freeze for 15 minutes.

4. Meanwhile, melt together the chocolate and coconut oil in a microwave safe bowl.

5. Drizzle or dip the sandwiches in chocolate. The chocolate should begin to harden. Eat and enjoy or return to the freezer. Remove from freezer 5-10 minutes before eating.

5. Drizzle or dip the sandwiches in chocolate. The chocolate should begin to harden. Eat and enjoy or return to the

. Remove from freezer 5-10 minutes before eating.

1. Line an 8x8 inch square baking pan with plastic wrap.

2. In a large, microwave safe bowl, melt together the honey and peanut butter until smooth, about 30 seconds to 1 minute. Stir in the Brown Rice Krispies, tossing well to combine. Spread half the mix out into the prepared pan, packing it in tightly. Transfer to the freezer and freeze 5 minutes.

3. Spread the ice cream over the Rice Krispies in an even layer. Add the remaining Rice Krispies, pressing them evenly over the ice cream. Transfer to the freezer and freeze 3 hours or overnight.

4. Melt the chocolate and coconut oil together in a microwave safe bowl.

3. Remove the pan from the freezer and cut into 9 bars. Working quickly, dip each bar in chocolate and place on a parchment lined baking sheet, sprinkle with salt. Return to the freezer for 5 minutes. Keep stored in the freezer in an airtight container.

1. To make the chicken. Combine all ingredients in a bowl. Season with salt and toss well. Let sit for 15 minutes if time allows.

2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 20 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges.

3. To make the sandwich. Lay each piece of naan flat on a baking sheet. Spread the dressing/tahini to one side of the naan. Now add the sun-dried tomatoes, pickles, and sliced pepperoncini. Layer the cheese and chicken on top. Repeat with the remaining naan. Cover with foil. Bake for 15 minutes, until the cheese is melted.

4. Remove from the oven. Arrange the sprouts and onions (if using) over the chicken. Drizzle with additional dressing/tahini. Fold the top half of the naan over the greens and gently push down. Rub with oil, then sprinkle with sesame seeds. Bake another 5 minutes until toasted.

5. Remove from the oven. Slice and enjoy while warm with lots of extra dressing. YUMMMMMY!

1. To make the vinaigrette. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

2. Lay the bread cut side up on a cutting board. Working with the top piece of ciabatta, pull out some of the insides to create a space for the filling. Drizzle both cut sides of bread with vinaigrette. Then, layer on the olives, bell peppers, assorted meats, and Brie. Sprinkle the arugula over the brie and drizzle generously with the vinaigrette. Add the top half of the ciabatta and gently push down on the sandwich.

3. At this point, you can slice the sandwich and serve or wrap the sandwich tightly and place in the fridge for up to 1 day. Before serving, cut 6-8 sandwiches.

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and chili flakes

2. Preheat the grill or grill pan to high. Rub each half of the bread with some dressing. Grill the bread, cut side down, for 3-5 minutes or until grill marks appear.

3. Spread the pesto over the bottom piece of bread. In the following order, layer the pepperoncini, basil, parmesan, and sliced peppers. Drizzle with the dressing. Layer the prosciutto, salami, pepperoni, and cheese slices. Add the arugula and toss with the dressing. Add the top piece of ciabatta. Push down on the sandwich.

4. Cut into 6 sandwiches. You can also wrap the uncut sandwich tightly and place it in the fridge for up to 1 day before serving.

1. Lay the bread cut side up on a clean work surface. Working with the top piece of the loaf, pull out some of the insides to create a space for the filling. Spread both cut sides of bread with pesto.

2. Working with the bottom piece of bread, layer on the salami, prosciutto, artichokes, red peppers, and sun-dried tomatoes. Tear the burrata and layer evenly over the veggies. Add the provolone. Sprinkle the arugula over top. Add the top half of the ciabatta and gently push down on the sandwich.

Add the top half of the ciabatta and gently push down on the sandwich.

3. Wrap the sandwich tightly in plastic wrap and place in the fridge for 1 hour or up to 1 day. Before serving, cut into 4-6 sandwiches.

4. Alternately, you can warm the sandwich in a 350 degree oven for 15 minutes or until the cheese is melted. This is really good.

1. In a blender or food processor, combine all ingredients and pulse until finely chopped. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.

1. Line a 9×13 inch pan with parchment paper. Preheat the broiler.

2. Arrange the marshmallows on a baking sheet. Broil 1-2 minutes, until toasted. Watch closely, the marshmallows will toast FAST. Don't walk away. Remove the pan from the broiler. Let cool.

3. In the bottom of the prepared pan, spread 3/4 of the ice cream in an even layer, then drizzle over the fudge sauce. Add the toasted marshmallows, then the remaining ice cream on top. Cover and freeze until firm, at least 4 hours.

4. Remove the slab of ice cream from the freezer, cut into 12 squares. Sandwich the ice cream between the cookies. Freeze. Enjoy!

1. Preheat oven to 350° F.  In a bowl, cream together 1 1/2 sticks (12 tablespoons) softened salted butter, 1/4 cup molasses, 1/4 cup honey, and 1 teaspoon vanilla until combined, 3-5 minutes. Add 2 1/4 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon ginger, and 1/2 teaspoon kosher salt. Beat until combined. Add 1 tablespoon of water at a time, until the dough comes together and forms a ball.

2. Divide the dough in half. Roll out one disk of dough between two floured pieces of wax paper to about 1/4 inch thickness. Cut 24 squares (roughly 2×2 inches). Transfer the cookies to a parchment-lined baking sheet. Repeat with the remaining disk of dough.

5. Sprinkle 1-2 teaspoons of cinnamon sugar over the cookies. Bake for 10-12 minutes. Let cool.

1. To make the jam. Add the blackberries, honey, lemon juice, and lavender to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool. This should thicken more as it cools.

2. Line a 9×13 inch pan with parchment paper. In a bowl, combine the ice cream and jam until swirled/mixed. Don't over mix, you want swirls. Spread the ice cream in an even layer, then cover and freeze until firm, at least 2 hours.

3. Preheat oven to 350° F.  In a bowl, cream together the butter, honey, and vanilla until combined, 3-5 minutes. Add the flour, baking soda, cinnamon, and salt. Beat until combined. Mix in the white chocolate. Add 1 tablespoon of water at a time, until the dough comes together and forms a ball.

4. Divide the dough in half. Roll out one disk of dough between 2 floured pieces of wax paper to about 1/4 inch thickness. Cut 24 squares (roughly 2×2 inch). Transfer the cookies to a parchment-lined baking sheet. Repeat with the remaining disk of dough.

5. Combine the lavender and sugar, then lightly sprinkle the lavender sugar over the cookies. Bake 10-12 minutes. Let cool.

6. Remove the slab of ice cream from the freezer, cut into 12 squares. Sandwich the ice cream between the cookies. Freeze. Enjoy!

1. Line a 9x13 inch baking dish with parchment paper.

2. Using an electric mixer, whip the cream and malted milk powder in a large bowl until soft peaks form, 3-4 minutes. Add the sweetened condensed milk, vanilla, and salt and whip until combined and fluffy. Fold in the crushed cookie crumbs. Spread the ice cream out in an even layer in the prepared pan, freeze 2-3 hours, until firm.

3. Meanwhile, make the cookies. Preheat oven to 350 degrees. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and mix until evenly combined. Add the flour, cocoa powder, baking soda, and salt. Beat until combined and the dough forms a ball. If your dough feels too wet to roll out, add the additional 2 tablespoons flour.

4. Divide the dough in half and flatten each half into a disk. Roll out the dough out on a flour piece of parchment paper to about 1/4 inch thickness. Cut 24 (4x2 inch) rectangles. Carefully transfer the cookies to a parchment-lined baking sheet. Roll out the leftover scraps, and repeat with the remaining disk of dough.

5. Bake the cookies for 9-10 minutes. Cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack to cool completely.

6. Lift the ice cream slab out of the pan using the parchment paper. Working quickly, cut into 12 rectangles. Sandwich each ice cream rectangle between 2 cookies, pressing the cookies into the ice cream gently to adhere.

7. Freeze the sandwiches 2 hours, until firm, or up to three months. Let the ice cream sandwiches sit at room temperature 5 minutes, then enjoy!

Preheat the oven to 400 degrees. Toast the focaccia in the oven for 5-8 minutes.

Mix the pesto and the mayo together in a small bowl to make a pesto mayo.

Keeping the bread flat on a cutting board, turn your serrated knife sideways and slice horizontally through the center of the loaf. (You don’t want to flip the top and lose those yummy crumbles.) Keeping the top piece flat, set it aside.

Layer the sandwich with pesto mayo, turkey, tomato, greens, red onion, and finish with dollops of pesto mayo. I dollop the top layer of pesto mayo directly on top of the greens and onions so that I don’t have to flip my top piece upside down to spread it on the bread.

Gently press your top piece back on top of the sandwich. When it’s nice and secure, use a large knife to cut through the sandwich. I usually cut it down the middle and across 3 times for a total of 6 pieces. Serve and enjoy! This is sandwich goals.

Combine all ingredients in the Instant Pot. Cook on high pressure for about 60 minutes. Natural pressure release for 10-20 minutes.

Shred the beef (it should fall apart very easily when pulled with a fork). Save the broth / juices in the Instant Pot.

Layer each side of your bun with a slice of Provolone and place under the broiler until melty. Top with the beef and giardiniera.

Serve the hot sandwiches with a little dipping bowl of the broth so you can dunk your sandwich in and experience true soppy, cheesy, crusty, tangy Italian beef sandwich bliss.

1. To make the dressing. Combine all ingredients in a bowl or glass jar. Thin as needed with cold water (using up to 1/3 cup water). Taste and adjust the salt and pepper.

2. To make the sandwich. Preheat the oven to 400° F. Lay the bread, cut side up, on a cutting board. Working with the top piece of ciabatta, pull out some of the insides to create a space for the filling. Spread the Caesar dressing over the bottom piece of bread, then add the basil pesto. Now add the sun-dried tomatoes and sliced pepperoncini. Layer the cheese and turkey on top and season with salt and pepper. Bake for 15 minutes, until the cheese is melted.

3. Remove from the oven. Arrange the sliced avocado over the turkey. Add the sprouts, then drizzle with additional dressing. Add the top half of the ciabatta and gently push down on the sandwich. Bake another 5 minutes until toasted.

4. Remove from the oven. Slice into six sandwiches. Serve and enjoy!

Place the pork shoulder, garlic, onion, peppers, jalapeno, pineapple juice, and soy sauce in a slow cooker. Cover and cook for 4-5 hours on high or 7-8 hours on low. Shred directly in the slow cooker with two forks.

Cover a baking sheet with foil and preheat the oven to 450 degrees. Use tongs to transfer the meat to the covered baking sheet, letting the extra juice drip off back into the slow cooker before transferring, otherwise you’ll have a big mess on your hands. Arrange the meat in an even layer and bake for 15 minutes or until some of the pieces are turning golden brown. Mine actually turned a reddish golden brown, which is fine – the color is from the red peppers. Remove the meat from the oven and gently toss all the pieces with tongs. Drizzle with a little bit of juice from the slow cooker.

Heat a nonstick skillet over medium high heat. Cut the pineapple into rings and cut each ring in half. When the skillet is hot, add the pineapple slices and “grill” them for a few minutes on each side to get a nice golden brown color, or you could grill them for real on the actual grill. Arrange the meat and pineapple on each sandwich bun and sprinkle with a tiny bit of cilantro or parsley for some fresh green color. Use the juice in the slow cooker to re-moisten the meat or give a little extra shine to the pineapple slices.

1. To make the mayo. Mix all ingredients in a bowl and season with salt.

2. To make the sandwich, preheat the broiler to high.

3. Working on a sheet pan, spread the outside of each piece of bread lightly with butter. Spread the inside with spicy mayo. Place the cheese slices over the mayo, then add the tomatoes – cut side up. Broil 2-4 minutes, until the cheese is bubbling up and the tomatoes begin to char. Watch closely.

4. Layer the sun-dried tomatoes, pickles, pepperoncini, sprouts, avocado, red onion, and jalapeños. Add the top piece of bread, cheese facing down. Slice and enjoy while warm with lots of extra mayo. YUMMMMMY.

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

2. In a large bowl, toss the chicken with 1/2 of the dressing. Let sit 10 minutes. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes.

3. To make the tahini ranch, combine everything in a bowl, whisking in 1/4 to 1/2 cup water to thin the dressing. Taste and season with salt and pepper.

4. Rub each half of the bread with olive oil. Grill the bread, cut side down, for 3-5 minutes or until light grill marks appear.

5. Working with the bottom piece of bread, spread over some of the tahini ranch, then layer on the avocado, sun-dried tomatoes, and pepperoncini. Add the chicken, then drizzle the remaining dressing over the chicken. Add the arugula and cheese. Drizzle with the tahini ranch. Add the top half of the ciabatta and gently push down on the sandwich. Cut into 4-6 sandwiches. Enjoy with the remaining tahini ranch on the side.

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

2. In a large bowl, toss the zucchini and peppers with 1/2 of the dressing. Let sit 10 minutes.

3. Preheat the grill or grill pan to high.

4. Rub each half of the bread with olive oil. Grill the bread, cut side down, for 3-5 minutes or until light grill marks appear. At the same time, grill the peppers and zucchini until softened, 3-4 minutes per side. Remove everything from the grill.

5. Working with the bottom piece of bread, drizzle with a couple spoonfuls of the dressing, then layer on the vegetables, burrata, and provolone. Add the spinach and herbs. Drizzle the remaining dressing over everything. Add the top half of the ciabatta and gently push down on the sandwich. At this point, you can slice the sandwich and serve warm or wrap the sandwich tightly and place in the fridge for 1 hour or up to 1 day. Before serving, cut into 4-6 sandwiches.

1. Preheat the oven to 250 degrees F. Place a cooling rack inside a baking sheet.

2. Place the bread slices on a cutting board. Evenly layer the mozzarella and havarti cheese. Add the top piece of bread to make a sandwich.

3. Add the eggs to a shallow bowl. Add the Panko and parmesan to a separate shallow bowl. Working in a line dredge both sides of the sandwich through the eggs and then through the Panko, coating all sides of the sandwich.

3. Heat a few tablespoons olive oil in a large skillet set over medium high heat. When the oil shimmers, place one sandwich at a time in the skillet and cook for 2-3 minutes, carefully flip and cook another 3-4 minutes, until the cheese is melted and the crust is golden. Remove and place on the prepared baking sheet. Repeat with the remaining sandwiches, keeping them warm in the oven as you work. The sandwiches can be kept in the oven for up to 30 minutes.

lace one sandwich at a time in the skillet and cook for 2-3 minutes, carefully flip and cook another 3-4 minutes, until the cheese is melted and the crust is golden. Remove and place on the prepared baking sheet. Repeat with the

remaining

sandwiches, keeping them warm in the oven as you work. The sandwiches can be kept in the oven for up to 30 minutes.

4. Mix together the honey and pomegranates.

4. Mix

the honey and pomegranates.

5. To serve, slice each sandwich into 4 pieces. Drizzle or dip into the pomegranate honey sauce. Serve with thyme and flaky salt.

1. In a large bowl, whisk together the olive oil, vinegar, thyme, garlic and a pinch each of crushed red pepper flakes, salt and pepper. Add the peppers and zucchini, tossing to combine. Allow the veggies to marinate for 15 minutes or up to overnight in the fridge.

Add the peppers and zucchini, tossing to combine. Allow the veggies to marinate for 15 minutes or up to overnight in the fridge.

2. Preheat the grill to high.

3. Spread each half of the bread with a tablespoon of pesto. Grill, cut side down for 3-5 minutes or until light grill marks appear. During the same time, grill the peppers and zucchini until light grill marks appear, 3-4 minutes per side. Remove everything from the grill.

4. Working with the bottom piece of bread, layer on the remaining pesto, provolone, grilled vegetables, and arugula. Sprinkle the goat cheese over the arugula. Add the top half of the ciabatta and gently push down on the sandwich.

Working with the bottom piece of bread, layer on the remaining pesto, provolone, grilled vegetables, and arugula. Sprinkle the goat cheese over the arugula. Add the top half of the ciabatta and gently push down on the sandwich.

5. At this point, you can slice the sandwich and serve warm or wrap in plastic wrap and keep in the fridge for up to 1 day.

5. At this point, you can slice the sandwich and serve warm or wrap in plastic wrap and keep in the fridge for up to 1 day.

1. Combine all ingredients in a food processor and pulse until combined.

1. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.

2. Drizzle the peaches with honey. Add the chicken to a bowl and toss with the olive oil, rosemary, lemon zest, balsamic vinegar, and a pinch each of salt and pepper.

Add the chicken to a bowl and toss with the olive oil,

, lemon zest, balsamic vinegar, and a pinch each of salt and pepper.

3. Rub the cut sides of the ciabatta with olive oil. Place. Place, cut side down on the grill and grill for about 2-3 minutes per side or until lightly charred.

3. Rub the cut sides of the

with olive oil.

Place. Place, cut side down on the grill and grill for about 2-3 minutes per side or until lightly charred.

4. To the grill, add the chicken, grill for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest 5 minutes Thinly slice the chicken. During the same time, grill the peaches for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes.

5. to assemble, arrange the salad greens on the grilled bread, top with tomatoes, peaches, and chicken. Crumble on the bacon and cheese. Drizzle with vinaigrette and top with basil. Enjoy!

1. Combine all ingredients in a glass jar or bowl. Keep stored in the fridge for up to 1 week.

1. Preheat your grill to high heat or preheat your oven to 400 degrees F.

2. In a medium bowl, stir together the goat cheese, dill, basil, lemon juice and a pinch each of salt and pepper.

3. Place the bread on a baking sheet and drizzle with olive oil on both sides, season with salt and pepper. Place the bread on the grill and grill both for about 2-3 minutes per side or until lightly chard. Remove from the grill.

4. Spread the goat cheese over the bread and top with tomatoes. Season the tomatoes lightly with salt and pepper.

5. Heat a large skillet over medium high heat and cook the bacon until crisp. Drain off all but 1 tablespoon of bacon grease. To the bacon, add the vinegar, olive oil, and a pinch each of red pepper, salt, and pepper. Drizzle the warm vinaigrette over the tomatoes. Top with basil. EAT!

Preheat the oven to 500 degrees F (260 degrees C). Split rolls open; toast them on a baking sheet in oven while preheating until desired color reached.

Whisk mayonnaise, garlic, and Parmesan cheese together in a small bowl. Refrigerate until ready to use.

Heat olive oil in a large skillet over medium-high heat. Add steak and onion; season with Worcestershire sauce, liquid smoke, and sea salt. Cook and stir until steak browned and onion tender, about 10 minutes.

Spread garlic-Parmesan mayonnaise generously on both halves toasted rolls. Divide steak and onion mixture among bottom rolls, piling high. Top each with 2 slices provolone cheese; sprinkle with Italian seasoning. Place tops on sandwiches; transfer to a baking sheet.

Bake in the preheated oven until cheese melted, about 5 minutes.

Heat oil in a large skillet over medium heat. Add steak and cook until browned. Add mushrooms, bell pepper, and onion; cook and stir until just tender, about 5 minutes.

In a slow cooker, combine beef broth, salt, pepper, Worcestershire sauce, red pepper flakes, and red wine. Transfer steak and vegetables to the slow cooker; stir to blend. Cover and cook on High for 3 to 4 hours, or until beef is extremely tender.

Preheat the oven to 425 degrees F (220 degrees C). Drain liquid from the slow cooker and save for dipping.

Slice French bread loaf lengthwise like a submarine sandwich. Mix together horseradish and mustard; spread onto the inside of loaf. Place slices of provolone cheese on both sides of loaf, then fill with steak and vegetables. Close the loaf and wrap with aluminum foil.

Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into 4 sandwiches; serve with the juices from the slow cooker for dipping.

Gather all ingredients.

Melt 1 tablespoon butter in a large skillet over medium heat. Add onion; cook and stir until just tender, about 2 minutes. Push onion to sides of the pan; add mushrooms and cook until softened. Stir in bell pepper and cook just until tender, about 3 minutes. Remove vegetables from the pan with a slotted spoon; set aside.

Heat remaining 1 tablespoon butter in the same skillet. Add steak and pickled hot peppers; season with hot pepper sauce, salt, and pepper. Cook and stir until steak is mostly browned, 2 to 3 minutes. Add vegetable mixture back into the pan; stir until heated through.

Turn off the heat; place cheese on top of steak and vegetable mixture so it can melt.

Scoop mixture into sliced baguette; pour some of the juices on top.

Gather all ingredients.

Spread mayonnaise on one side of one bread slice. Spread mustard on one side of remaining bread slice.

Top with alternate slices of ham, turkey, and Swiss cheese.

Close sandwich with remaining bread slice, mayonnaise-side down.

Beat egg and milk in a shallow bowl until well combined. Lightly grease a small skillet over medium heat.

Dip sandwich into egg mixture to coat on both sides.

Transfer sandwich to the hot skillet and cook until golden brown on both sides and cheese is melted.

Serve hot.

Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.

Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.

Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Toast rolls in a toaster or in the broiler. Place rolls on a baking sheet, cut-sides up; spread each half with mayonnaise and mustard. Layer each half with roast beef, tomato, red onion, provolone, salt, and black pepper.

Broil in the preheated broiler until cheese is bubbly and beginning to brown, watching closely to prevent burning, 2 to 4 minutes.

In a medium bowl, combine olive oil, lemon juice, vinegar and garlic. Season with parsley, oregano and pepper. stir in olives and mushrooms. Set aside.

Cut the off top half of the bread. Scoop out the inside, and leave a 1/2 inch outside wall. Spoon 2/3 of the olive mixture into the bottom. Layer with turkey, ham, salami, mozzarella, lettuce and tomato. Pour remaining olive mixture on top, and replace the top half of bread. Wrap securely in plastic wrap, and refrigerate overnight.

Gather all ingredients and preheat a large griddle or skillet over medium heat.

Spread one side of bread slices evenly with Thousand Island dressing.

On four bread slices, layer one slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut, and a second slice of Swiss cheese. Top with remaining bread slices, dressing-side down. Butter the top of each sandwich.

Place sandwiches, butter-side down on the preheated griddle; butter the top of each sandwich with remaining butter. Grill until both sides are golden brown, about 5 minutes per side.

Serve hot. Enjoy!

Spread dressing onto one side of each bread slice. Top 1/2 of the slices with sauerkraut, Swiss cheese, and pastrami, then top with remaining bread, dressing-side down. Spread margarine on the outside of each sandwich.

Heat a large skillet over medium-high heat. Grill sandwiches in the hot skillet until bread is golden brown, fillings are hot, and cheese is melted, 3 to 5 minutes per side.

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

Preheat the grill for high heat.

Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.

Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Gather the ingredients.

Melt butter over medium-high heat in a large skillet. Crack eggs into the pan and cook to desired firmness.

Just before eggs are cooked, place a slice of cheese over each egg; continue to cook until cheese has melted.

Transfer each egg to a toasted slice of bread. Season eggs with salt and pepper.

Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.

Gather all ingredients.

Mix mayonnaise, mustard, and cayenne together in a bowl to make sauce.

Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of two sandwiches.

Spread each half on both sides generously with mayo-mustard sauce.

Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices Swiss cheese. Place tops on sandwiches.

Melt butter in a heavy skillet over medium heat. Place sandwiches in the skillet and press down with a heavy weight, such as another skillet or foil-wrapped bricks. Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.

Serve hot and enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Cream butter and confectioners' sugar together in a large bowl. Beat in egg, vanilla, and almond extract.

Whisk flour, baking soda, and cream of tartar together in a medium bowl. Add to butter mixture; beat until dough is just combined. Divide dough into thirds and shape each portion into a ball.

Place one portion of dough on a lightly floured surface and roll out to 1/4-inch thickness. For each sandwich cookie, cut out two 3-inch hearts; cut out the center of one of the hearts with a 1 1/2-inch cutter. Place cutout pieces 1 to 2 inches apart on an ungreased cookie sheet. Repeat with remaining dough.

Bake in the preheated oven until lightly browned, 7 to 8 minutes. Cool completely on wire racks.

Frost each solid 3-inch cookie with Pink Valentine Frosting and top with an open-centered cookie to form a sandwich. Frost the remaining small hearts and serve as separate cookies.

Combine cream cheese, sour cream, and pickled jalapeno in a small bowl. Set aside. Preheat a skillet over medium heat.

Slice each roll in half horizontally, then slice the rounded tops off the ciabatta rolls to make a flat top half. Spread 1 teaspoon butter on the doughy cut side of the bottom bun and 1 teaspoon butter on the now flattened top bun. Place 1/2 of the cream cheese mixture, 1/2 of the crushed chips, and 1/2 of the shredded cheese on the non-buttered side of the bottom bun. Place the top half of the bun on the sandwich and place the sandwich on the hot skillet. Repeat with the second sandwich.

Grill until lightly browned and flip over, about 3 to 5 minutes; continue grilling until cheese is melted and the second side is golden brown.

Spread butter on one side of a slice of bread and place it, buttered side down, into a nonstick skillet over medium heat.

Spread 1/2 of the pesto sauce on the unbuttered side of the bread. Stack provolone cheese, tomato, and American cheese on top of pesto, in that order.

Spread remaining pesto sauce on second slice of bread. Place it pesto side down onto sandwich in the pan. Butter the top side of bread.

Gently fry sandwich, flipping once, until both sides are golden brown and cheese has melted, about 5 minutes per side.

Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-low heat. Place bread slices over hot butter in the skillet.

Spread about 1/4 cup Cheddar cheese on 1 bread slice; place other bread slice, butter-side up, on top of cheese. Spread about 2 tablespoons cheese on top of sandwich.

Melt remaining 1/2 tablespoon butter in the skillet next to sandwich. Flip sandwich onto melted butter, cheese-side down. Spread remaining cheese on top of sandwich. Cook until cheese on the bottom is crispy and caramelized, 3 to 4 minutes. Flip sandwich and cook until cheese is crispy and caramelized on the other side, 3 to 4 minutes more.

Preheat oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray. Brush both sides of each chicken breast with barbeque sauce and place in the baking dish. Top each breast with 2 slices bacon.

Bake chicken 25 minutes in the preheated oven, until juices run clear. Drain bacon strips on paper towels, and slice breasts in half lengthwise.

Heat the oven broiler. Spread both halves of each hoagie roll with Ranch dressing. Place 2 breast halves on one half of each roll. Place 2 strips of bacon on each remaining roll half. Top each half with 1 slice Swiss cheese.

Arrange sandwich halves on the baking sheet, and broil 2 to 5 minutes, until the cheese is melted and bubbly. Layer chicken halves of sandwiches with avocado slices, and top with bacon halves to serve.

Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes.

In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes.

Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg.

Stir in the Parmesan and 1/4 cup of the grated Gruyère. Set aside.

Lay out the bread slices on a baking sheet and toast them in the 400°F oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want.

(Alternatively, you can assemble the sandwiches as follows in step four and grill them on a skillet, finishing them in the broiler with the bechamel sauce.)

Lightly brush half of the toasted slices with mustard. Add the ham slices and about 1 cup of the remaining Gruyère cheese. Top with the other toasted bread slices.

Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the remaining Gruyère cheese.

Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned.

If you top this sandwich with a fried egg it becomes a Croque Madame.

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Gather all ingredients.

Preheat a nonstick skillet over medium heat. Generously butter one side of a slice of bread.

Place bread butter-side down in the hot skillet; add 1 slice of cheese.

Butter a second slice of bread on one side and place butter-side up on top of cheese.

Cook until lightly browned on one side; flip over and continue cooking until cheese is melted.

Repeat with remaining 2 slices of bread, butter, and slice of cheese. Serve and enjoy!

Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides.

On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.

Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning.

Slice diagonally and serve hot.

Preheat the oven to 375 degrees F (190 degrees C).

Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.

Bake cookies in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

To make the icing: Combine cream cheese, butter, evaporated milk, vanilla, and coconut in a large bowl. Add confectioners' sugar, 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.

Place the chopped pecans in a bowl. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Roll the edges of the sandwich cookies in the chopped pecans. Repeat with the remaining cookies.

Gather all ingredients.

Flatten pork slices, one at a time, by placing in between two pieces of sturdy plastic and pounding with a meat mallet until 1/4-inch thick and about 3 1/2x5 inches in size.

Whisk egg and milk together in a shallow bowl; stir in salt, pepper, garlic powder, onion powder, seasoned salt, marjoram, and oregano until well blended. Place bread crumbs into another shallow bowl.

Dip each flattened cutlet into seasoned egg mixture, then dip into bread crumbs until thoroughly coated. Set breaded cutlets in a single layer on a piece of parchment or waxed paper.

Heat oil in a large skillet until shimmering. Gently lower cutlets into the hot skillet and fry until golden brown, about 4 minutes per side. Drain on paper towels.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place kaiser rolls, split-sides up, onto a baking sheet.

Broil in the preheated oven until toasted and hot, about 1 minute.

Remove from the oven and assemble sandwiches: Place fried cutlets on roll bottoms.

Add toppings in the desired order: mayonnaise, ketchup, mustard, pickle, onion, tomato, and lettuce. Top sandwiches with roll tops and serve.

Preheat the oven to 400 degrees F (200 degrees C).

Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in the preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.

Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.

Peel cooled peppers, core, and slice. Layer eggplant, peppers, and mushrooms in focaccia.

Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. Form the mixture into a log, and place it into an 8x8 inch baking dish.

Bake for 50 minutes in the preheated oven, or until the center is no longer pink. Let stand for 5 minutes, then slice into 1/2 inch slices. Place a few slices onto each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over.

Wrap each sandwich with aluminum foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes before eating. Each sandwich serves 2.

Preheat oven to 350 degrees F (180 degrees C).

Blend the above ingredients together with a pastry blender until mixed.

Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.

Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together.

NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil's food.

Spread 1 tablespoon peanut butter onto one piece of bread and arrange banana slices over top. Spread remaining peanut butter onto second piece of bread, then invert and place over bananas; press firmly.

Spray a skillet with cooking spray and heat over medium heat. Place sandwich onto the hot skillet and cook until golden brown, 2 to 3 minutes per side.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Whisk vinegar, oil, and garlic together in a small bowl.

Arrange mushrooms on a baking sheet with the gills facing up; brush with about 2/3 of the marinade and let sit for 3 to 5 minutes.

Transfer mushrooms to the preheated grill with the gills facing down; grill, basting occasionally with remaining marinade, until tender, about 4 minutes per side.

While the mushrooms are cooking, mix mayonnaise, basil, Dijon, and lemon juice together in a small bowl. Butter toasted rolls, then spread with mayonnaise mixture.

Remove mushrooms from the grill and place on bottom buns. Top with lettuce, tomatoes, and top buns.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Place pork chops on a broiling pan. Cook in the preheated broiler until browned on each side, about 5 minutes, flipping once.

Divide and spread mayonnaise on inside tops and bottoms of rolls. Place one pork chop into each roll; spread chili sauce on top pork. Divide and drizzle with 1/2 lime juice; divide and top with onion, cucumber, cilantro, salt, and black pepper. Divide and drizzle with remaining 1/2 lime juice.

Preheat the oven broiler to high.

Whisk olive oil and vinegar together in a shallow bowl until well combined. Add tomatoes and let marinate, stirring occasionally.

Meanwhile, combine mayonnaise, parsley, oregano, and black pepper in a small bowl. Stir in 4 teaspoons Parmesan cheese until well combined.

Place toasted bread on a baking sheet. Spread mayonnaise mixture over each slice of toasted bread. Top with marinated tomatoes and sprinkle with remaining Parmesan cheese.

Cook under the preheated broiler until cheese turns golden brown, about 5 minutes. Serve hot, open-faced or closed.

Line a baking sheet with foil, then top with a wire baking rack (cookie cooling rack). Lay the bacon strips on the wire rack perpendicular to the wires, making sure the bacon pieces don’t overlap.

Place the bacon in a cold oven and set the temperature to 375°F. Bake for 15 to 20 minutes. Check the bacon around the 18-minute mark. Some bacon cooks faster than others. Remove from the oven; transfer to a paper towel-lined plate.

Let the bacon grease cool. Then remove the foil and place new foil over the baking sheet. You will roast the turkey breast on the same sheet.

Reduce the oven temperature to 350°F. Place the turkey breast on the foil-lined baking sheet, skin side up. Drizzle the turkey breast liberally with olive oil and season it well with salt and pepper. Roast the turkey breast for 60 to 70 minutes or until it registers 165°F in the thickest part of the breast.

While the turkey breast roasts, cut the top off a garlic bulb, exposing the garlic cloves. Set the garlic bulb cut side up on a square of foil large enough to enclose it. Drizzle the head of garlic with a teaspoon of olive oil and a sprinkle of salt. Wrap in the foil.

When the turkey breast has 40 minutes remaining, add the foil-wrapped head of garlic to the sheet pan with the turkey.

Remove turkey breast and roasted garlic from the oven, transfer to a cutting board and let cool.

When comfortable to handle, slice the turkey breast into thin slices with a carving knife. (You can store any leftover turkey breast in a covered container in the fridge for 5-7 days.)

Once the garlic is cool, press out the garlic cloves with your fingers into a small bowl. They should slide out easily. Mash them with a fork, then stir in the mayo, lemon juice, and salt. Store in the fridge for up to a week.

When you’re ready to make a club sandwich, toast three slices of white sandwich bread. Smear one side of each slice of bread with some of the garlic aioli (you’ll use about 2 tablespoons total).

Top one bread slice with lettuce, 4-6oz sliced turkey, and 2 slices of cheese. Then add another slice of bread (center slice). Top with 2 strips of bacon, 1/2 an avocado, and 2 slices of tomato. Top with the last slice of bread.

Cut the sandwich into halves or quarters. Secure each sandwich section with a large toothpick.

Leftovers! I recommend assembling the sandwiches right before serving, but you can make the pieces well in advance. The turkey, bacon, and aioli will all keep well in the fridge for 5-7 days.

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In a small jar, add the mayonnaise, ketchup, horseradish, Worcestershire sauce and freshly ground black pepper. Shake to combine. Set aside.

Note: This makes one-half cup of dressing. So, reserve half. Cap the jar and refrigerate for a later use.

Butter one side of four slices of bread, and place buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.

Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices. Butter the the top of the sandwich

Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown and the cheese is melted. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side, about 3 minutes on each side.

Cut the sandwiches in half before serving. Serve immediately with coleslaw. or whatever side dish you wish.

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Trim the ends of the cucumbers and slice them lengthwise into 1/4-inch thick long strips. Core and slice the tomato into 1/3-inch slices.

Spread 2 slices of bread with mayonnaise and 2 slices of bread with mustard. Arrange them so there is one of each for 2 sandwiches.

Halve and pit the avocado. Slice one half into slices, peel, and add the avocado to a mustard-topped slice of bread. Use a knife to smear and lightly press the slices into the bread, mashing them a bit to help them adhere without damaging the bread.

Repeat with the rest of the avocado for the second sandwich.

Simply Recipes / Alison Bickel

Top the avocado with sprouts, dividing evenly between the 2 sandwiches. Add slices of tomato in a single layer on top of the sprouts. Sprinkle with salt and pepper.

Divide the pickled red onions evenly between the 2 sandwiches on top of the tomato. Top each with a lettuce leaf, then slices of cheese. Finally, add the long slices of cucumber to each sandwich, then top with the mayo-slathered slices of bread, mayo-side down.

Press the top lightly to adhere.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

If desired, slice the sandwich in half down the center using a sharp chef’s knife. To help it stay together, poke a long toothpick in each half. Serve immediately.

Any leftover sliced vegetables should be wrapped tightly and stored in the fridge for 1-2 days. Eat assembled sandwiches as soon as possible.

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Simply Recipes / Alison Bickel

I like to use two cast iron skillets nested on top of one another, pressing the sandwich in between. To use this method, place both skillets (one on top of the other) over medium heat and let them heat through.

If using a panini press set it to medium heat. The skillet or griddle shouldn’t be screaming hot, but it should radiate enough heat to toast the bread slowly.

If you aren’t using the double pan method or a panini press, just use anything you have to weigh the sandwich down – a foil wrapped brick, your spatula, whatever you have will do.

Slice the loaf of bread in half horizontally. If you’re using a skillet, you may have to cut the loaf cut the loaf vertically as well so it fits in your pan and make the sandwich in batches.

Toast both halves of the plain bread, cut side down, until the surface is a light golden-brown. This step reduces the sogginess that often occurs after the mustard and pickles are added.

While the bread is toasting, stir together the butter and minced garlic to create a schmear. Once the slices of bread have been toasted, spread the garlic butter onto the cut side of one of the bread halves. Then spread the mustard on the cut side of other piece of bread.

Top the mustard side with a layer of Swiss cheese, followed by a handful of the warmed roast pork. Add another layer of Swiss cheese followed by a layer of pickles and the ham. Top the ham with any remaining cheese and cover the sandwich with the other piece of bread.

If you prefer really melty cheese, wrap your Cubano in aluminum foil before grilling (this is totally optional).

If using the 2-skillet method, once both pans are heated through, lift the top pan up. Place the sandwich into the bottom pan and place the top pan directly onto the sandwich. Otherwise, weight the sandwich down using your preferred method.

Grill the Cubano for 5 to 6 minutes on one side before carefully flipping the sandwich and grilling for another 5 to 6 minutes on the other side. If you’re using a panini press, grill for 6 minutes total, or until the cheese is melted.

When ready the Cubano should have a flat, crispy, slightly dark brown, top and bottom, and the cheese should be melted.

Remove your sandwich from the skillet or griddle. Slice your sandwich according to the number of guests you need to serve and serve the sandwich with a handful of chips and a pickle or two.

LEFTOVERS! Leftovers should be wrapped in foil and stored in the refrigerator. They may be reheated by cooking the same as above.

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Put a heavy-bottomed medium skillet over medium-low to medium heat (everyone’s stove is a little different). As the skillet heats, grate the cheese. If you are using more than one kind of cheese, toss them together in a bowl until nicely combined.

Spread one side of each slice of bread evenly with mayonnaise or butter. Lay the slices butter-side-down in the preheated skillet.

Distribute the cheese evenly over both slices of bread. If you have a lid for your skillet, put it on; this will help the cheese melt more evenly.

Now, stay put! The second you walk away is the second your sandwich will burn. Look for the cheese to begin melting. The time it takes will depend on your stove, your skillet, and the cheese you are using. Lower-moisture cheeses like aged cheddar will take longer to melt. It could take 2 minutes, or up to 5 minutes. You don’t want the cheese to be totally melted—just halfway melted.

(If you want to add a filling, like sliced tomato, add it now.) Close the sandwich and continue grilling, flipping the sandwich with a turner as needed, until both sides are golden brown, another 2-3 minutes per side.

Usually, the second side takes less time than the first. Press down on the sandwich gently but firmly with your turner to compact it a little, but don’t smoosh it. You may need to turn the heat down to medium-low to keep the bread from charring.

Peek in the sandwich to see if the cheese is fully melted. If the bread is grilled to your liking but the cheese needs more time, turn the heat down and grill it a few minutes longer.

Cut the sandwich the way you like best (I like cutting on the diagonal, creating four pointy corners to dip in tomato soup) and let it cool a minute or so before eating, unless you like burning your mouth on molten cheese. Serve immediately.

In a medium bowl with a potato masher, coarsely mash the chickpeas.

Add the celery, capers, mayonnaise, lemon juice, and mustard to the bowl. Taste and add a pinch each of salt and pepper.

Set 2 pieces of sandwich bread on a cutting board. On one slice of bread, mash 1/4 avocado. Sprinkle lightly with salt and pepper.

Top with a spoonful of the chickpea salad and sprinkle with 1 tablespoon of the almonds. Add a tomato slice or two, greens of your choice, and top with the second slice of bread. Repeat to make the second sandwich.

Slice the sandwich in half or leave it whole and serve with chips or a side salad.

Leftovers? You may have extra chickpea salad depending on the size of your bread. Enjoy it the next day in a salad, with crackers or on a single slice of bread for a hearty snack.

Lay the bread slices out on a cutting board. Evenly divide the mayonnaise among the four slices, spreading all the way to the crust.

Sprinkle the tomatoes with a pinch of salt and black pepper, if desired. Evenly divide the tomato slices between two of the bread slices. You may need to cut a tomato slice in half to make it fit nicely on the slice of bread.

Top the sandwiches with the other two slices of bread and cut in half on the diagonal. Enjoy immediately.

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Line an 8x4x2 1/2-inch loaf pan with parchment paper.

Mix sourdough starter discard, flour, and salt in a stand mixer on low speed. Add water, 1 tablespoon at a time, until dough is combined and comes together. Add only enough water to create a cross between a dough and a thick batter; the amount you need will depend on the types of flours in your mix. Use a rubber scraper to pour the dough into the lined loaf pan. Cover loosely with plastic wrap.

Put into the cold oven to rise overnight, or for up to 12 hours. Remove loaf from the oven. Mix 1 teaspoon oil and water and sprinkle on top of the risen loaf. Top evenly with sesame seeds.

Preheat the oven to 425 degrees F (220 degrees C).

Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until the internal temperature reaches 190 degrees F (87 degrees C), about 20 minutes more.

Remove bread from the oven and allow to cool for 5 minutes. Remove from the loaf pan, peel off the parchment paper, and cool on a cooling rack. Wait until completely cooled before slicing.

Pour warm water into a bowl; add yeast and let stand until it begins to form a creamy foam, about 10 minutes.

Beat yeast mixture, pineapple juice, sugar, eggs, melted butter, 1/2 cup water, vanilla, and ginger together in a large bowl. Stir in 1/2 of the flour until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition to form a stiff dough.

Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three round cake pans; set aside.

Deflate dough and turn it out onto a well floured surface. Divide dough into three equal pieces and form into round loaves. Place the loaves in the prepared cake pans; cover with a towel and let rise in a warm place until doubled in volume, about 40 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

Bake loaves in the preheated oven until top is golden brown, and the bottom of a loaf sounds hollow when tapped, about 25 to 30 minutes.