Smoky Grilled Meatball Subs

The pork meatballs in these saucy sandwiches get a double dose of smoky flavor: first from smoked paprika and then from the grill. Sweet, fire-roasted chiles and grilled tomatoes form the base for a delicious sauce.

• 
  
  5 6-inch soft sub rolls
  
  


• 
  
  1 lb. ground pork
  
  


• 
  
  1 large egg, lightly beaten
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  1 tsp. smoked sweet paprika
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. extra-virgin olive oil; more for the grill
  
  


• 
  
  1 medium tomato (8 oz.), halved crosswise
  
  


• 
  
  2 jarred piquillo peppers (or substitute 1 large jarred roasted red pepper)
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1 oz. finely grated manchego cheese (about 1 cup)
  
  

Prepare a medium-high gas or charcoal grill fire.

Tear half of one roll into 1/4-inch pieces and put in a small bowl. Add 1/4 cup water and let sit until the bread has absorbed the water, about 5 minutes. Gently squeeze the bread to remove excess water and finely chop the soaked bread (you should have about 1/4 cup).

In a large bowl, break up the pork with your hands. Add the soaked bread, egg, garlic, lemon zest, thyme, smoked paprika, 1-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently combine the mixture. Shape into 16 meatballs (each about 1-1/2 inches).

Split the remaining rolls, but don’t cut them completely in half. Brush the insides of the rolls with 1 Tbs. of the olive oil. Brush the cut side of the tomato and the meatballs with the remaining olive oil.

Oil the grill grate and grill the tomato until softened and lightly browned, turning once, 4 to 6 minutes. Grill the bread split side down until golden and lightly charred on the edges, 1 to 3 minutes. Grill the meatballs until they’re just cooked through, turning once, about 8 minutes. Remove each item as it finishes cooking and set aside.

In a food processor, purée the grilled tomato, piquillo peppers, and red pepper flakes. Season to taste with salt.

Put 4 meatballs in each roll and top with one-quarter of the sauce and one-quarter of the cheese. Serve hot.

Fresh Tuna Burgers with Ginger & Cilantro

The key to a good tuna burger is to avoid overprocessing and overcooking. Cook them on the stovetop so you have better heat control and can ensure that they stay a nice, moist medium rare inside. Serve with the Thai-Style Dipping Sauce.

• 
  
  1 lb. fresh sushi-grade tuna fillet
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  2 Tbs. finely chopped red onion or scallion
  
  


• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  1 tsp. minced fresh ginger
  
  


• 
  
  1/2 tsp. minced fresh hot green or red chile, such as cayenne, Thai bird, or serrano
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  
  Thai-Style Dipping Sauce 
  
  

With a very sharp knife, cut the tuna into 1/4-inch dice. Alternatively, cut the tuna into 1-inch chunks and pulse in a food processor until just chopped, about 4 quick pulses. take care not to overprocess. Gently stir in the cilantro, onion, mayonnaise, ginger, chile, 3/4 tsp. salt, and 1/4 tsp. pepper. Shape the tuna into 4 equal 1-inch-thick patties. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.

Heat the oil in a 12-inch skillet over medium-high heat. Cook the tuna burgers until nicely browned on both sides but still pink in the center, 2 to 4 minutes total. Don't overcook or the burgers will be dry.

Grilled Bratwurst Sandwiches with Tomato Jam and Sauerkraut

Give those hot dogs and burgers the night off and grill up a sandwich with substance instead. Ripe tomatoes, vinegar, sugar, and fresh thyme make a tangy, jam-like condiment for these hearty sandwiches. If you don't have a grill or you're rained out, cook the bratwurst on a grill pan on the stovetop, or broil them. They'll taste just as good.

• 
  
  3 medium ripe tomatoes (3/4 to 1 lb.), cored and chopped
  
  


• 
  
  1 Tbs. apple cider vinegar
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 uncooked bratwursts (about 1-1/4 lb.)
  
  


• 
  
  4 hoagie sandwich rolls, split
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. cumin seed
  
  


• 
  
  1 cup bagged sauerkraut, drained
  
  


• 
  
  1/3 cup lower-salt chicken broth
  
  

Prepare a medium gas or charcoal grill fire.


Meanwhile, in a small saucepan, combine the tomatoes, vinegar, sugar, thyme, 1/4 tsp. salt, and 1/8 tsp. pepper. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer, stirring often, until most of the liquid has evaporated and the mixture resembles a thick, chunky ketchup, about 20 minutes. Season to taste with salt and pepper; set aside.


Grill the sausages, turning occasionally, until cooked through and dark golden-brown all over, 10 to 15 minutes. During the last few minutes of cooking, toast the sandwich rolls on the grill, 30 seconds to 1 minute per side.


While the sausages are cooking, heat the oil and the cumin seed in a small saucepan over medium heat until fragrant, 2 to 3 minutes. Add the sauerkraut, broth, 1/4 tsp. salt, and 1/8 tsp. pepper and bring to a boil. Cover, reduce the heat to medium low and simmer, stirring occasionally, for 10 minutes. Season to taste with salt and pepper.


Spread the rolls with some of the tomato jam and then place a sausage inside each. Top the sausages with the sauerkraut and serve.

Grilled Portobello Quesadillas

Pepper Jack cheese gives these quesadillas a spicy kick, but you can use Monterey Jack if you prefer less heat.

• 
  
  6 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife
  
  


• 
  
  Olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 medium scallions, thinly sliced
  
  


• 
  
  4 oz. pepper Jack cheese, grated (1 cup)
  
  


• 
  
  2 oz. feta cheese, crumbled (1/2 cup)
  
  


• 
  
  4 10-inch flour tortillas
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the portobellos on both sides with oil and season with salt and pepper.

Grill the portobellos gill side up until grill marks form on one side, about 3 minutes. Flip and continue to grill until tender, about 2 to 3 minutes more. Thinly slice the portobellos.

Put a tortilla in a 12-inch skillet over medium heat. Sprinkle the tortilla with half of the portobellos, scallions, and cheeses. Top with another tortilla and lightly press down with a metal spatula.

Cook, flipping once, until browned on both sides, 2 to 4 minutes per side. Transfer to a plate.

Repeat, using the remaining tortillas and filling. Slice the quesadillas into wedges and serve.

Falafel Sandwich with Tomato-Cucumber Salad

Falafel are usually deep-fried, but pan-searing these chickpea fritters is healthier (and not as messy). Serve them in pita bread, topped with thick yogurt or tahini sauce, if you like.

• 
  
  1 15-oz. can chickpeas, rinsed and drained
  
  


• 
  
  7 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 medium yellow onion, diced
  
  


• 
  
  1/2 cup plain fine dry breadcrumbs; more as needed
  
  


• 
  
  1-1/2 cups cherry tomatoes, quartered
  
  


• 
  
  1 medium pickling cucumber or 1/3 English cucumber, halved and sliced 1/4 inch thick
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  4 pitas, warmed
  
  

Heat the oven to 425°F.

In a food processor, pulse the chickpeas, 2 Tbs. of the oil, the cumin, coriander, 1 tsp. salt, and 1/2 tsp. black pepper into a chunky paste. Add the onion and breadcrumbs and pulse until the mixture tightens up. You should be able to easily form it into a patty—add more breadcrumbs as needed. Gently form the chickpea mixture into twelve 1/2-inch-thick patties.

Heat 2 Tbs. of the oil in a 10-inch nonstick skillet over medium heat until shimmering hot. Add 6 of the patties and cook until nicely browned, about 2 minutes. Flip and cook the other sides until browned, 1 to 2 minutes more. Transfer the patties to a baking sheet. Repeat with 2 Tbs. more oil and the remaining six patties. Bake the patties until heated through, about 5 minutes.

Meanwhile, toss the tomatoes and cucumber with the lemon juice, the remaining 1 Tbs. oil, and salt to taste.

Split the pitas and stuff them with the falafel and tomato-cucumber salad.

Braised Lamb Shawarma

The components for these scrumptious sandwiches can be prepared ahead, making shawarma easy to assemble for a special lunch or dinner. You can find pomegranate molasses and tahini at a Middle Eastern market (or a well-stocked supermarket). You can make your own flatbread or use one of the other options listed below.Video:Ana Sortun demonstrates how to make Braised Lamb Shawarma.

For the lamb

• 
  
  4 bone-in lamb shoulder chops (about 10 oz. each)
  
  


• 
  
  1 Tbs. vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 cups dry white wine or water
  
  


• 
  
  1 Tbs. ground cumin
  
  


• 
  
  4 medium cloves garlic, smashed and peeled
  
  


• 
  
  1 large carrot, cut into 1-inch-thick rounds
  
  


• 
  
  1 medium white onion, peeled and cut into 8 wedges
  
  


• 
  
  2 Tbs. pomegranate molasses
  
  


• 
  
  1-1/2 tsp. fresh lemon juice
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  

For the tahini sauce

• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1/2 cup whole-milk Greek yogurt
  
  


• 
  
  1/2 cup tahini
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  

For the pickled cabbage

• 
  
  1-1/2 tsp. extra-virgin olive oil
  
  


• 
  
  2 cups thinly sliced red cabbage (about 1/4 small cabbage)
  
  


• 
  
  1/2 tsp. pomegranate molasses
  
  


• 
  
  1 Tbs. sherry vinegar; more as needed
  
  


• 
  
  1/4 tsp. granulated sugar; more as needed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For assembly

• 
  
  6 9-inch flatbreads, such as yufka, markouk (folded in half), or flour tortillas
  
  

Braise the lamb

Position a rack in the center of the oven and heat the oven to 350°F.

Pat the lamb chops dry. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat. Working in 2 batches, cook the lamb chops, flipping once, until well browned on both sides, about 4 minutes total per batch (add more oil for the second batch, if necessary). Season with salt and pepper and transfer to a 9x13-inch roasting pan.

Add 1 cup of the wine to the skillet and bring to a simmer, scraping the skillet with a wooden spatula to loosen any browned bits. Pour the wine over the chops. Sprinkle with the cumin, then add the garlic, carrot, onion, and the remaining 1/2 cup of wine. The liquid should come halfway up the chops; if necessary, add water. Cover the pan with a double thickness of aluminum foil and braise in the oven until the meat is fork-tender, 1-1/2 to 2 hours.

Make the tahini sauce

Meanwhile, combine the garlic and lemon juice in a medium bowl; let sit for 5minutes. Whisk in the yogurt, tahini, olive oil, and 3/4 tsp. salt until smooth. Add 1 to 2 Tbs. water if necessary to achieve a thick yet pourable consistency.

Make the pickled cabbage

Heat the oil in a 10-inch skillet over medium heat. Add the cabbage and cook, stirring occasionally, until just tender, 8 to 10 minutes. Remove from the heat and stir in the pomegranate molasses, vinegar, and sugar. Season to taste with salt, pepper, more vinegar, or sugar.

Finish the lamb

Transfer the lamb chops to a cutting board and tent loosely with foil to keep warm. Strain the contents of the roasting pan through a medium-mesh sieve into a medium bowl (you should have about 2 cups liquid); discard the solids. Freeze the liquid until the fat rises to the surface, about 15 minutes, then skim it off and discard it. (Alternatively, use a fat separator.) Transfer the liquid to a 3-quart saucepan. Boil over medium-high heat until reduced by half, about 10 minutes.

Meanwhile, use your fingers to break the lamb into small chunks, discarding the fat and bones.

Whisk the pomegranate molasses, lemon juice, and butter into the braising liquid. Add the lamb and gently toss to coat. Season to taste with salt and pepper.

Assemble the shawarma

If you're using store-bought flatbreads (or if you made them ahead), warm the flatbreads in a 12-inch skillet (preferably cast iron) over medium heat. Arrange on a clean work surface. Divide the lamb among the flatbreads, spreading it in a strip about 1 inch from the near edge. Top the lamb with a few tablespoons of the cabbage and sauce. Roll the shawarma up tightly, pulling back on the edge of the bread after folding it over the filling and tucking the filling under with your fingertips, to create a slender, burrito-like wrap. Rest the shawarma on their seam side to keep them closed.

Heat the 12-inch skillet over medium heat. Working in batches, cook the shawarma seam side down until browned and crisp on that side (do not flip), about 3 minutes. Serve.

Greek Salad Pitas with Olive-Garlic Tapenade

This is the perfect sandwich for a picnic—or for anytime you're craving picnic food. The tapenade is a cinch to make and the salad mixture is portable, so feel free to pack it up; just be sure to put the salad mixture in a container and add it to the pitas just before eating so they don't get soggy.

For the tapenade

• 
  
  1 medium clove garlic
  
  


• 
  
  1/2 cup pitted Kalamata olives
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. red wine vinegar
  
  

For the sandwich

• 
  
  1-1/2 cups seeded and finely diced English cucumber (about 1/2 medium)
  
  


• 
  
  1-1/4 cups seeded and finely diced Roma tomatoes (about 3 medium)
  
  


• 
  
  3/4 cup crumbled feta
  
  


• 
  
  1/2 cup finely diced radishes (about 4 medium)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  1 tsp. dried oregano
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 medium (6- to 7-inch) whole-wheat pitas, warmed
  
  


• 
  
  4 cups lightly packed baby spinach leaves
  
  

Make the tapenade

Put the garlic in a food processor and process until chopped. Add the olives, olive oil, and vinegar and process until spreadable but not completely smooth.

Assemble the sandwich

In a large bowl, combine the cucumber, tomatoes, feta, and radishes. Add the olive oil, vinegar, oregano, and a few grinds of pepper and toss to combine. Slice the pitas in half and open the pockets. Divide the tapenade among the pitas, spreading it evenly inside each. Stuff each pita half with about 1/2 cup of the spinach and 1/2 cup of the salad mixture and serve.

Bacon-Wrapped Sonoran Hot Dogs

At Monterrey-style Mexican restaurants these are made with fat red hot dogs and are called salchichas rojos. In Tucson, they are called Sonoran hot dogs. There are all sorts of variations, but the bacon-wrapped weiner is essential. Look for a small size bolillo or torpedo roll to keep the bread-to-meat ratio in line.

For the Salsa Verde:

• 
  
  1 lb. tomatillos, husked and washed
  
  


• 
  
  1 cup chopped fresh cilantro leaves
  
  


• 
  
  3 fresh serrano chiles, seeded and minced
  
  


• 
  
  1 cup minced sweet onion
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  pinch of sugar
  
  


• 
  
  1/4 cup freshly squeezed lime juice
  
  


• 
  
  sea salt
  
  

For the Hot Dogs

• 
  
  4 tsp. mayonnaise
  
  


• 
  
  1 tsp. Tabasco or other hot sauce
  
  


• 
  
  Juice of 1 lemon
  
  


• 
  
  4 all-beef wieners (fat ones work better than long ones)
  
  


• 
  
  4 slices extra-thin bacon
  
  


• 
  
  4 torpedo rolls or bolillos
  
  


• 
  
  4 Tbs. warm refried beans
  
  


• 
  
  8 Tbs. chopped avocado (or guacamole)
  
  


• 
  
  4 heaping Tbs. grated Monterey jack or cheddar cheese
  
  


• 
  
  4 Tbs. chopped onion
  
  


• 
  
  4 Tbs. chopped tomato
  
  


• 
  
  4 Tbs. Salsa Verde
  
  

Make the Salsa Verde:

Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes. Remove from the heat, drain, and puree the tomatillos in a food processor. Add the cilantro, serranos, onion, garlic sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste.

Make the Hot Dogs:

Mix the mayo, Tabasco, and lemon juice and use a funnel to put the mayo blend in a squeeze bottle. Wrap the wieners with the bacon slices so the sausage is completely covered. Cook the wieners on a comal or flat top, rolling them over until the bacon is crunchy on all sides, about 7 minutes. Cut a pocket into the buns to form a "boat" and toast them on the grill. When the wieners are cooked, divide the beans and avocado among the four rolls, spooning them inside the pocket and spreading on either side. Spread the cheese down the middle. Using tongs put one piping-hot bacon-wrapped wiener into the pocket of each roll. Top each wiener with onions and tomatoes. Spread the Salsa Verde across the top. Apply the mayo blend in squiggles across the top of the hot dog.

Pulled-Pork Sandwiches with Cabbage, Capers, and Herb Slaw

For these sandwiches, the bread should be very lightly toasted so that it’s soft and warm but not dry. Be sure to use every last bit of the juices and drizzle every last drop of vinegar onto the sandwich. Both steps improve the flavor and moisten the bread, which is key.

• 
  
  1-1/2 Tbs. capers, preferably salt-packed
  
  


• 
  
  2 cups very thinly sliced green cabbage
  
  


• 
  
  1/4 small red onion, very thinly sliced
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  


• 
  
  1-1/2 tsp. finely chopped fresh oregano
  
  


• 
  
  1–2 tsp. finely chopped preserved red chiles, such as cherry peppers or Calabrian peppers, or substitute Asian chile sauce (optional)
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3-1/2 cups leftover shredded Slow-Roasted Pork Shoulder
  
  


• 
  
  1 baguette
  
  


• 
  
  3 Tbs. extra-virgin olive oil; more to taste
  
  

Position a rack in the center of the oven and heat the oven to 350°F.

Rinse the capers well. If using salt-packed capers, soak them in warm water for at least 5 minutes. (They should taste capery rather than salty; if not, continue soaking for a little longer.) Drain the capers and, unless they’re very small, coarsely chop them. Combine the capers, cabbage, red onion, parsley, chives, oregano, and chiles (if using). Add the vinegar and 1/4 tsp. salt, toss well, and let sit at room temperature for at least 30 minutes. Toss again and season to taste with more salt or chile.

Meanwhile, put the pork in a small baking dish. (If you have any juices left, scrape them into the dish, skimming and discarding as much of the congealed fat as possible.) Cover with foil and bake the pork until warmed through, 10 to 15 minutes. Remove the pork from the oven, position a rack 6 inches from the broiler, and heat the broiler to high.

Cut the baguette crosswise into 4 equal portions (each 5 to 6 inches long) and then slice each piece horizontally so that it opens like a book. Just before serving, put the baguette pieces on a baking sheet, opening each as much as possible, and toast very lightly under the broiler, 2 to 3 minutes. Divide the pork into 4 equal portions and mound on the bottom half of each piece of baguette. Drizzle any pan juices over the pork and then pile on the cabbage slaw. Drizzle the olive oil over the slaw. If any vinegar has collected on the bottom of the slaw bowl, distribute it among the sandwiches, and serve.

Sausage Panini with Grapes & Gorgonzola Dolce

This easy recipe combines three quintessentially Italian foods into a satisfying sandwich. Gorgonzola dolce is a creamy, mild, spreadable version of the famously pungent blue cheese.

• 
  
  One  4-oz. Italian sausage
  
  


• 
  
  Two 6-inch lengths store-bought or homemade baguettes
  
  


• 
  
  3 oz. (6 Tbs.) Gorgonzola Dolce or other spreadable blue cheese
  
  


• 
  
  1/3 cup red grapes (about 9 large grapes), cut into thin slices
  
  

Use a sharp chef's knife to cut the sausage almost in half lengthwise, leaving the two halves just barely attached to each other. Grill, broil, or pan-fry the "butterflied" sausage until cooked through. Transfer to a paper towel-lined plate to drain.

Heat a panini or sandwich press according to the manufacturer's instructions.

Slice the baguette pieces in half lengthwise and spread some cheese on the bottom half of each baguette. Lightly press the grape slices into the cheese so they'll stay put. Place a sausage half, flat side down, on top of the grapes. Top each sandwich with the top half of the baguette.

Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes, depending on how hot your machine is. Carefully remove from the press and serve immediately.

Corned Beef Panini with Muenster Cheese and Wilted Cabbage

Here's a quick and tasty way to get that beloved corned beef and cabbage combination (with melted Muenster as a surprise ingredient) in a toasty sandwich everyone will love.

• 
  
  1 cup thinly sliced green cabbage
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 tsp. yellow mustard seeds
  
  


• 
  
  2 Tbs. unsalted butter, softened
  
  


• 
  
  4 1/2-inch-thick slices rye bread with caraway seeds
  
  


• 
  
  1 Tbs. grainy mustard, more to taste
  
  


• 
  
  12 thin slices (6 oz.) corned beef
  
  


• 
  
  6 thin slices (3 oz.) Muenster cheese
  
  

Combine the cabbage, 1/4 cup water, the olive oil, salt, pepper, and mustard seeds in a small saucepan and heat over medium-high heat until the water comes to a boil. Turn the heat to medium-low, cover, and steam, stirring occasionally, until the cabbage is very soft and completely wilted, 10 to 15 minutes. Use a slotted spoon to transfer the cabbage to a bowl, leaving any excess water in the pot, and set aside.

Heat a panini or sandwich press according to the manufacturer's instructions.

Spread some butter on one side of each slice of bread. Put the bread, buttered sides down, on a cutting board. Spread mustard on two of the slices. Arrange the corned beef on top of the mustard. Spread an even layer of cabbage over the corned beef. Top with the cheese, then the remaining bread slices, buttered side up.

Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp and the corned beef is warmed thorugh, 5 to 8 minutes, depending on how hot your machine is. Carefully remove from the press and serve immediately.

Grilled Brie, Turkey & Pear Sandwiches

No, this isn't the grilled cheese of your childhood—it's better. Brie stands in for Cheddar and the turkey and pear are a nod to fresh fall flavors. Don't have turkey? Chicken will work just fine. If you have a panini maker, this sandwich is a great excuse to use it.

• 
  
  One-half ripe pear, cored and thinly sliced
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1-1/2 cups (about 8 oz.) shredded cooked turkey or chicken
  
  


• 
  
  1-1/2 tsp. lightly chopped fresh thyme leaves
  
  


• 
  
  Eight 1/2- to 3/4-inch-thick slices artisan-style whole-grain sandwich bread
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  8 oz. Brie, sliced
  
  


• 
  
  4 tsp. unsalted butter, softened
  
  

In a small bowl, toss the pear slices with the lemon juice. Heat a large skillet or griddle over low heat.

Meanwhile, toss the turkey and thyme in a medium bowl. Spread each bread slice with mustard. Arrange half of the Brie on four slices of the bread. Layer the pears over the Brie. Mound the turkey mixture on top of the pears, layer on the remaining Brie, and top with the remaining bread slices mustard side down.

Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches). Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.

Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.

Peach, Pancetta, Lettuce, and Tomato Sandwiches

In this riff on a BLT, pancetta stands in for bacon and peaches add a sweet note. Use pre-sliced pancetta—it’s very thin and cooks up quickly.

• 
  
  8 oz. thinly sliced pancetta
  
  


• 
  
  1 18-inch baguette
  
  


• 
  
  1 to 2 Tbs. mayonnaise
  
  


• 
  
  2 medium ripe tomatoes (6 oz. each), thinly sliced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 large ripe peach, pitted and thinly sliced
  
  


• 
  
  4 leaves Boston lettuce
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Arrange the pancetta on a large rimmed baking sheet and broil until crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate.

Halve the baguette lengthwise. Put the bread cut side up on the oven rack and broil until golden, about 1 minute.

Spread the mayonnaise on the bottom half of the baguette. Lay the tomato slices over the bread and season lightly with salt and pepper. Top with the peach slices, pancetta, and then the lettuce leaves. Replace the top half of the bread, cut the sandwich into 4 pieces, and serve.

Bánh Mì with Red-Cooked Pork

Bánh Mì are one of the best products of the French-colonial influence on Vietnamese cuisine: a light, crisp baguette stuffed with paté, pickled vegetables, and fresh herbs. Fillings range from roasted pork to seafood; this version uses pork braised in a sweet soy sauce (a technique known as red-cooking). The best baguettes for this sandwich are actually supermarket variety; they have a thin crust and light center.Video:Robert Danhi prepares each component of the Bánh Mì Sandwich.

For the Red-Cooked Pork:

• 
  
  1 lb. pork shoulder (bone-in or boneless), rinsed and patted dry
  
  


• 
  
  1/2 cup Shaoxing (Chinese rice wine)
  
  


• 
  
  3 Tbs. dark soy sauce
  
  


• 
  
  2 Tbs. light soy sauce (i.e. "thin" or "regular" soy sauce)
  
  


• 
  
  3 whole star anise
  
  


• 
  
  2 sticks cinnamon
  
  


• 
  
  3 Tbs. granulated sugar
  
  

For the Pickled Vegetables:

• 
  
  1/2 cup distilled white vinegar
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 cups julienned carrots (about 1/8 inch thick)
  
  


• 
  
  1-1/2 cups julienned daikon (about 1/8 inch thick)
  
  

To Finish the Sandwiches:

• 
  
  2 thin-crusted baguettes, partially split lengthwise (leave the spine uncut)
  
  


• 
  
  1/4 cup mayonnaise
  
  


• 
  
  1/4 lb. country-style French pork pate, beaten until spreadable (add butter, if needed, to soften)
  
  


• 
  
  1 small cucumber, preferably Kirby, cut into 1/8-inch-thick julienne strips
  
  


• 
  
  6 leaves green leaf lettuce
  
  


• 
  
  1/4 cup julienned scallions (white and green parts, cut into 2-inch lengths)
  
  


• 
  
  1/4 cup pork floss (optional)
  
  


• 
  
  2 jalapeños, seeded and thinly sliced
  
  


• 
  
  16 sprigs cilantro
  
  


• 
  
  2 Tbs. fish sauce
  
  

Make the red-cooked pork:

Place the in a 2-qt. saucepan. Add the Shaoxing wine, dark and light soy sauces, star anise, cinnamon, and enough water to cover the pork.

Bring to a boil, lower the heat to a simmer, and skim any scum from the surface. Simmer the pork, uncovered, until almost tender, about 1 hour (it shouldn't be so tender that it's falling apart). Add the sugar and stir to dissolve. Remove the saucepan from the heat and let the pork cool to room temperature. Reserve the simmering liquid.

Make the pickled vegetables:

Whisk the vinegar, sugar, and salt together until dissolved. Add the carrots and daikon and toss well. Marinate for at least 30 minutes, or up to one day. Drain the pickles well before putting them in the sandwich.

Make the sandwiches:

Spread  2 Tbs. of mayonnaise on the top half of the baguettes. Spread the pate on the bottom half of the baguettes. 

Slice the pork on a slight diagonal as thinly as possible into bite-size pieces. Divide the pork evenly between the two baguettes. Top the pork with the well-drained pickled carrots and daikon, cucumber, lettuce, scallions, pork floss (if using), jalapeños, and cilantro.

Combine 6 Tbs. of the pork's simmering liquid with the fish sauce. Drizzle the liquid over the sandwich filling. Cut each baguette crosswise into halves or thirds and serve.

Turkey and Corn Quesadillas with Guacamole

There are so many ways to use up Thanksgiving leftovers, but none so easy as simple quesadillas. Put a Tex-Mex spin on your leftover turkey with this quick and easy dinner.

• 
  
  2 medium ripe avocados
  
  


• 
  
  1/4 cup finely chopped red onion
  
  


• 
  
  1 medium lime, one half juiced and the other cut into wedges
  
  


• 
  
  1 serrano chile, seeded and minced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 cups shredded roast turkey or chicken
  
  


• 
  
  2 cups fresh corn kernels, blanched, or frozen corn, cooked according to package directions and drained
  
  


• 
  
  1/2 cup packed coarsely chopped fresh cilantro
  
  


• 
  
  Eight 7-inch flour tortillas
  
  


• 
  
  2 cups (5 oz.) grated pepper jack cheese
  
  


• 
  
  2 Tbs. canola oil
  
  

Position a rack in the center of the oven and heat the oven to 200°F.


Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a potato masher. Stir in the onion, 1 Tbs. of the lime juice, the chile, 1/2 tsp. salt, and 1/2 tsp. pepper. Season to taste with more salt and lime juice. Put a piece of plastic wrap directly on the surface of the guacamole to prevent browning.


In a large bowl, toss the turkey, corn, and cilantro with 1 tsp. salt. Top half of each tortilla with one-eighth of the filling mixture and 1/4 cup of the cheese. Fold the uncovered half of each tortilla over the filling.


Heat 1-1/2 tsp. of the oil in a large nonstick skillet over medium heat. Add 2 of the quesadillas to the pan and weigh down with a lid. Cook until golden-brown and a bit crisp, 2 to 3 minutes. With a spatula, carefully flip each quesadilla and cook until golden-brown and the cheese has melted, about 2 minutes more. Transfer the quesadillas to a baking sheet and put in the oven.


Wipe out the pan. Repeat, cooking the remaining quesadillas in 3 more batches, using 1-1/2 tsp. oil for each batch. Cut the quesadillas into wedges and serve with the guacamole and lime wedges on the side.

Grilled Pork Sandwiches with Fennel, Dill, and Cucumber

Inspired by the fennel-forward flavors of a classic Italian porchetta sandwich, this grilled version made with pork tenderloin comes together quickly.

• 
  
  3 Tbs. fennel seeds, coarsely crushed
  
  


• 
  
  1/4 tsp. ground allspice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium pork tenderloin (about 1-1/4 lb.), trimmed of any excess fat and silverskin and cut in half crosswise
  
  


• 
  
  1/3 cup mayonnaise
  
  


• 
  
  4 large sandwich rolls, split and toasted
  
  


• 
  
  1/2 cup thinly sliced cucumber
  
  


• 
  
  1/2 cup lightly packed fresh dill sprigs
  
  

Prepare a medium (375°F) gas or charcoal grill fire.

In a small bowl, combine 1-1/2 Tbs. of the fennel seeds, 1/8 tsp. of the allspice, and 1/8 tsp. each salt and pepper. Stir in the oil and then press the mixture onto the pork. Grill the pork, turning with tongs, until nicely browned on all sides and 140°F to 145°F in the center, 17 to 21 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.

Meanwhile, in a small bowl, combine the mayonnaise with the remaining 1-1/2 Tbs. crushed fennel seeds, 1/8 tsp. allspice, 1/8 tsp. salt, and several grinds of pepper. Spread the rolls with the mayonnaise mixture. Thinly slice the pork crosswise. Arrange the pork on the rolls with the cucumbers and dill. Serve warm.

Bunk’s Pork Belly Cubano Sandwich

At
first glance, this sandwich from Portland’s Bunk Sandwiches looks like a
straight-up reprise of the Cuban working man’s ham and cheese sandwich. But one
substitution alone earned it national acclaim: switching molasses-rubbed, flavor-rich
pork belly for the conventional roast pork. Bunk’s plan includes an overnight
marinade, a three-hour oven roasting, and a final ride in a panini press for
that full-on crispy finish.

For the pork belly

• 
  
  1 cup
  kosher salt
  
  


• 
  
  1 cup
  sugar
  
  


• 
  
  1 tsp. ground fennel seeds
  
  


• 
  
  1 tsp. ground chile flakes
  
  


• 
  
  1 tsp. ground nutmeg
  
  


• 
  
  1
  large garlic clove, peeled and halved
  
  


• 
  
  One
  3-lb. slab pork belly, skin removed
  
  


• 
  
  1⁄4
  cup molasses
  
  

For the sandwiches

• 
  
  Six
  6-inch French buns, halved lengthwise
  
  


• 
  
  1⁄4
  cup plus 2 Tbs. high-quality mayonnaise
  
  


• 
  
  1⁄4
  cup American yellow mustard
  
  


• 
  
  2 tsp.
  hot sauce
  
  


• 
  
  Kosher
  salt
  
  


• 
  
  10 oz.
  Swiss cheese, thinly sliced
  
  


• 
  
  10 oz. smoked ham, thinly sliced
  
  


• 
  
  3 garlic-dill
  pickles, thinly sliced lengthwise
  
  


• 
  
  1⁄4
  cup melted butter
  
  

Make the pork belly

In a
medium bowl, combine the salt, sugar, fennel seeds, chile flakes, and nutmeg.
Rub the raw garlic halves over the pork and discard. Sprinkle the spice mixture
over the pork to coat well. Transfer to a large sealable bag (or a covered roasting
dish) to marinate in the refrigerator overnight or up to 24 hours.

An
hour before roasting, remove the pork belly from the refrigerator to bring up
to room temperature.

Preheat the oven to 275°F.

Place
the belly in a shallow roasting pan, meat-side down, and brush the top with the
molasses. Place a piece of parchment paper over the meat and cover the pan
tightly with foil. Roast until fork-tender, about 3 hours.

Make the sandwiches

Heat
a panini grill or large cast-iron skillet until hot. Using a sharp knife, cut
the pork crosswise into six 1⁄4-inch-thick slices, then cut each slice in half,
reserving the remaining pork belly for another use.

Open
the buns and spread or squirt about 1-1⁄2 tsp. mayonnaise and 1 tsp. mustard
over each half. Drizzle with a few dashes of hot sauce and sprinkle with salt.
On each bottom half, layer slices of cheese, ham, pork belly, and pickles. Cover
with the tops and brush the outside of each bun with melted butter.

In
batches, place the filled buns in the panini grill, pressing down to flatten
them slightly. If using a cast-iron skillet, put another heavy skillet or
weight on top to flatten them and turn them over after 2 or 3 minutes. Grill
until golden brown. Serve immediately.

Lobster Rolls

It almost doesn't feel like summer until you've had your first lobster roll of the season. This laid-back sandwich is definitely a crowd favorite, so be prepared to make a double batch.  

• 
  
  3/4 cup finely chopped celery with leaves
  
  


• 
  
  1/2 cup mayonnaise
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  


• 
  
  1 Tbs. finely chopped fresh tarragon
  
  


• 
  
  1 Tbs. fresh lemon juice; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 lb. (4 cups) cooked lobster meat
  
  


• 
  
  6 hot dog rolls, preferably New England-style split-top rolls
  
  

In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the lobster meat and season to taste with more lemon, salt, and pepper.

Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the lobster salad into the rolls, using about 2/3 cup per roll, and serve.

Salmon Burgers with Herb Aïoli

Looking to change up your beef burger routine right about now? Fresh salmon makes a great burger. You'll need to remove the salmon's pin bones with small tweezers or pliers, or ask your fishmonger to remove the bones before you leave the market. Ripe tomato slices sprinkled with salt and pepper would be a colorful addition to these burgers.

• 
  
  2 small cloves garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 cups mayonnaise
  
  


• 
  
  1/3 cup finely chopped fresh chives
  
  


• 
  
  2 Tbs. finely chopped fresh dill
  
  


• 
  
  1-1/2 Tbs. Dijon mustard
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  5 brioche or hamburger buns, 1 cut into large cubes, the other 4 split
  
  


• 
  
  1 lb. skinless salmon fillets, preferably wild, pin bones removed, cut into 1-inch pieces (about 2 cups)
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  

Chop the garlic. Using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Transfer the garlic paste to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aïoli aside.


In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.


Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.


Meanwhile, position a rack 6 inches from the broiler and heat the broiler on high. Melt the remaining 2 Tbs. butter in a microwave or on the stovetop. Brush it on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light goldenbrown, 1 to 2 minutes.


Serve the burgers on the buns, spread with the remaining aïoli.

Brazilian Chicken Salad Sandwich

This easy take on a sandwich sold by vendors along Rio de Janeiro’s beaches is packed with grated vegetables, sweet raisins, fresh lime juice, and cilantro. It’s like no chicken salad sandwich you’ve had before.

• 
  
  1/4 cup mayonnaise
  
  


• 
  
  2 Tbs. fresh lime juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 cups shredded roasted chicken meat (homemade or from a store-bought rotisserie chicken)
  
  


• 
  
  1/4 cup golden raisins
  
  


• 
  
  1 large celery stalk, finely chopped
  
  


• 
  
  3 Tbs. finely chopped yellow onion
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup grated carrots
  
  


• 
  
  1/2 cup grated beets
  
  


• 
  
  1/2 cup chopped fresh cilantro
  
  


• 
  
  8 Boston lettuce leaves
  
  


• 
  
  8 slices whole wheat bread, toasted if desired
  
  

In a medium bowl, whisk the mayonnaise, 1 Tbs. of the lime juice, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken, raisins, celery, and onion. Season to taste with salt and pepper.


In another medium bowl, combine the oil with the remaining 1 Tbs. lime juice, 1/2 tsp. salt, and 1/4 tsp. pepper. Mix in the carrots, beets, and cilantro.


Put a lettuce leaf on 4 of the bread slices, then top with the chicken salad, carrot mixture, another lettuce leaf, and another slice of bread.