Rustic Italian bread slathered with garlic aioli and layered with fresh basil, sliced tomatoes, and a sprinkling of capers all make for a great match with anchovy fillets—almost like a Provencal BLT of sorts with the salty anchovies subbing in for the bacon, and basil in place of the lettuce.
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After purchasing my first batch of early-season strawberries, I decided to combine them with some cream and basil in a rather unconventional way—in a grilled cheese sandwich.
A Thai-inspired po boy sandwich with crisp catfish fillets nestled atop a cabbage slaw dressed in fish sauce, lime juice, and sambal.
For this sandwich, a rich homemade tapenade is spread into an herby focaccia roll, then followed by some spicy salami, peppery arugula, a roasted red bell pepper, and a sprinkling of crumbled goat cheese. Although the ingredients in this sandwich are all very strongly flavored, each remains distinct with every bite.
Broiled skirt steak, bread, and chimichurri sauce is really all you need for this simple sandwich—you'll find yourself plunging the sandwich into the chimichurri before every bite.
When combined with the usual banh mi accoutrements of mayonnaise, pickled carrots and daikon, fresh cilantro, jalapenos, and a drizzle of Maggi seasoning, a simple tin of sardines transforms into a savory and satisfying sandwich.
When Spam and eggs are wedged into a toasted Hawaiian roll slathered in jelly (pineapple, mango, and even strawberry, all work well), it makes for an epic breakfast sandwich that might even sway the harshest of Spam critics (one could only hope). The sweetness of the rolls and the jelly balance the salty Spam and the rich, runny egg yolk. Oh, and a squirt of Sriracha never hurts either.
This simple sandwich consists of nothing more than avocado, arugula dressed in lemon juice and olive oil, chopped walnuts, and some salt and pepper sprinkled about, all intermingled between two pieces of wheat bread. While this sandwich may seem perfect for this particular time of year—healthy resolutions, and all—it's dang tasty and hefty, good enough to work into your regular year-round sandwich rotation.
These tiny triple-decker sandwiches are buttery, toasty, and oozing with cheese. They're a cross between a crouton and a grilled cheese.
These mini-sandwiches require no effort but will be the first thing to fly at your party: warm crescent rolls stuffed with sweet-and-sour glazed cocktail sausages.
Crusty rolls stuffed with shallot and sage-scented spaghetti squash and melted cheddar cheese.
Plump, tangy, briny marinated anchovies are a far cry from the desiccated little monsters you see on pizza. Give them a chance!
The classic club includes toast, turkey, bacon, lettuce, tomato, and mayo. No changes or additions necessary. Here it is.
Ham, leeks, and a velvety layer of bubbly, broiled cheddar sauce: ham-and-cheese sandwich that's not so ho-hum.
Anchovies and parmesan add meaty depth to these pork and beef meatballs simmered in a rich tomato sauce.
This sandwich is modeled on a cheese plate: it's filled with Stilton, crisp pear, and sweet dates.
The breakfast sandwich gets a little special attention and goes from ho-hum on-the-go meal to morning spectacular.
Crisp tater tots and rich paté on a baguette with green dressed in a sharp vinaigrette. Strange? Yes. Strangely delicious, that is.
A sandwich packed with vegetables that's so filling and flavorful, it will satisfy even the most sharp-fanged of carnivores. Roasted yams—sweet, smoky, and spicy—with tahini mayonnaise, cheese, and toasted walnuts for added crunch.
This isn't an attempt to outshine the original beef patty melt, but it is pretty gosh-darn awesome with its crisp pork patty and caramelized fennel and onions.