Croque-monsieur is, very simply, a grilled ham and cheese; the easy addition of a fried egg on top transforms it into a croque-madame. There are many different versions of this classic French fast food, including smothering the final product with cheesy mornay sauce. Here I've opted for the plain version, but as with any sandwich, you should feel free to explore all the different variations until you create your own perfect version. More

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Celebrate Elvis Presley's birthday on January 8 with his favorite peanut butter sandwich. Adapted from The Peanut Butter & Co. Cookbook... More

I can't believe I've never heard of this sandwich before. The Israeli specialty pairs fried eggplant with hard boiled eggs, hummus, a fresh salad, and some kind of spicy component. As soon as I read about it, I knew I had to have it. More

Note: if you like seasoned salt (like Lawry's), you can replace the salt and pepper with it.... More

All the flavors of Daube on a roll: tender beef, punchy orange and olives, sweet onions and carrots, earthy herbes de Provence, and deep wine and stock. A perfect way to update and cheat your way back on a French classic. More

Not sure what to do with that leftover turducken? Po'boy-ify it. That's what chef Steve McHugh of Luke Restaurant in New Orleans does. More

There are "grilled cheese people" and then there are people who could honestly take it or leave it. It's not that I don't have some serious nostalgia tied to the sandwich. Shoot, I might even crave it when I'm sick. But I usually find them boring, heavy, and one-dimensional. But I was immediately attracted to this Gourmet recipe that spruced everything up with curry mayonnaise and thinly sliced fennel. It's still indulgent, but the curry powder helps enliven each bite, and the fennel adds some crunch. More

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You either grew up with ham salad or you find the whole idea repulsive. There's not much I can do. I admit that I was indoctrinated early on, having encountered the salad at a hundred different potlucks and socials. Usually it was found heaped into croissants, and while it could occasionally achieve perfection, mostly it was either completely underwhelming or a horrible pasty pink sludge. But not this stuff. More