Falafel might be a hall of fame vegetarian sandwich, but after making up a batch of these Kouftikes de Prasa Sandwiches from Michael Natkin's Herbivoracious, we're tempted to declare a new winner. More

Medianoches are usually made with "pan suave," a soft, sweet bread. Since it is not widely available, I've substituted it with 6 inch-long challah rolls, which are sweet and soft like the original. About the author: María del Mar Sacasa... More

[Photograph: Leela Punyaratabandhu] This is great smeared on crackers or as a sandwich spread. Feel free to adjust the seasoning to taste. The spread hardens somewhat once refrigerated. To resume its spreadable consistency, simply microwave it briefly or whisk in... More

Notes: Recipe may be prepared 3 days in advance and refrigerated in an airtight container./li> Recipe yields 1 1/2 cups salad; it can easily be doubled. About the author: María del Mar Sacasa is a recipe developer, food stylist, and... More

Note: Day-old bread is best for this recipe. If you can't find brioche loaf substitute with challah. About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles.... More

Here's a vegetarian version of the bistro classic Croque Monsieur: thick and hearty, with the smoky flavor of charred zucchini, Emmenthaler, and a Dijon-nutmeg béchamel. It's a sandwich of fork-and-knife proportions. More

Throughout Britain and many of its colonies, tea is often served in the mid-afternoon as a quick bite between the midday and evening meal. Tea sandwiches as well as pastries, breads, butter, jams and small confections are served. Traditionally tea sandwiches are cold, two-bite sandwiches; some of the most common are egg salad, watercress, and smoked salmon. This version of the classic salmon tea sandwich uses a cream cheese with dill along with some red onion to brighten up the sandwich. More

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her... More

Notes: I have 2-waffle iron, with relatively deep grooves. I pour 1 heaping 1/4 cup of batter into each square. Recipe should yield 8 waffles. Waffle recipe adapted from Bon Appétit Ham and Cheese Waffles. Welsh rarebit must be served... More

Serving burgers with Hollandaise is one of those ideas that borders on mad scientist territory. Kind of insane but pure genius. These Lamb Burgers from Zakary Pelaccio's Eat with Your Hands take it a step further, using super fatty lamb to make the patties and serving them up with a duck egg Hollandaise and charred scallions dressed with salt and vinegar on fat English muffins. More

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More

Zakary Pelaccio, author of Eat with Your Hands has upped the club sandwich ante by adding butter poached lobster and turning that middle slice of bread into a riff on that classic Chinese restaurant app, shrimp toast, only here it's lobster toast. Sounds pretty good, right? Well, there's also slices of crispy bacon and the mayo on this club is a Sambal Aïoli. More

NOTES: I prefer to use piquillo peppers because they are sharper, sweeter, and more flavorful than canned or jarred pimento peppers, but if you prefer pimentos, substitute them here. For best results, use a sturdy loaf of bread, such as... More

Note: Don't use higher cocoa content chocolate, as it will affect texture of mousse. Popover recipe adapted from Serious Eats by Carrie Vasios (original recipe). Mousse recipe adapted form Gourmet, December 2002. About the author: María del Mar Sacasa is... More

Note: Start this recipe with a whole, unsliced sandwich bread loaf, such as Pullman, and slice the bread about 3/16 inch thick for delicate tea sandwiches. Labne is a yogurt cheese, available at many specialty markets. If you can't find... More

[Photograph: Donna Currie] If you've never made pie dough or puff pastry and you're a little afraid of the recipe, let me put you at ease. If you mess up and the butter gets incorporated into the dough rather than... More

Note: Day-old bread is best for this recipe. If you can't find brioche loaf substitute with challah. About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles.... More

For best texture, the veggie burgers must be cooked within thirty minutes of adding bread crumbs or they will become mushy. To prepare in advance, combine all ingredients except for crumbs and mix in the crumbs just before forming the patties and serving. More

Of the many great torta fillings that can be used, one of my favorites is definitely the Milanesa, or a thin pork cutlet that is breaded and fried. And when I mean thin, I mean very thin. It should be 1/4-inch thick and golden brown, and yet it should still remain tender and juicy. It's hard to get right, but this version from Marcela Valladolid manages to really get the pork right, while also adding some intriguing toppings. More

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