Sandwiches for Spring

I am on a serious sandwich kick these days. Just this week I've made three new sandwiches: 1)asian pear and gorgonzola, 2) sauteed mushroom and marinated artichoke heart, and 3) crispy-golden sauteed tofu banh mi with grated daikon.

How do you feel about sandwiches this spring? Are you always making the same 2 sandwiches, or have you been trying anything new?


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