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4 sandwiches Originating in New Orleans, the po’boy is a large sandwich made with French bread. Popular fillings include hot Italian sausage, ham, fried…
A classic French croque-monsieur: buttered white bread layered with ham and topped with bubbling Gruyère, broiled until golden. Serve warm for a simple…
4 servings We sometimes serve this salad topped with Pan-Fried Goat Cheese Medallions.
A classic French Croque-Madame: a ham and cheese sandwich topped with a baked egg in the bread. This version uses a single egg to finish the sandwich…
4 servings Include both dark and light meat for the best flavor. For the ultimate chicken or turkey salad, smoke or grill the poultry. Cool the meat…
A classic sandwich featuring deep-fried soft-shell crabs on toasted buns with a lemony mayonnaise, fresh tomato, and crisp lettuce.
Classic hot dogs served in toasted buns with a variety of optional toppings such as mustard, relish, onions, cheese, chili, and coleslaw.
A classic French ham and cheese sandwich with a creamy Mornay sauce, baked until bubbly and golden brown.
A classic chef's salad with crisp lettuce, chicken or turkey, ham, cheese, tomatoes, hard-boiled eggs, and olives, dressed with your choice of vinaigrette…
Smoked chicken salad is mixed with tarragon and served on buttered croissants for a quick and satisfying lunch.
4 sandwiches Panini means “little bread” in Italian, and in Italy a panino is simply a sandwich that may be served cold or hot and pressed. In this…
A classic ham salad made with diced ham, hard-boiled eggs, pickles, and a creamy mayonnaise dressing. Perfect for sandwiches or as a spread.
4 to 6 servings Serve with Wilted Tender Greens and a Fried Egg as a vegetarian entrée. The millet mixture can be prepared up to 2 days in advance.
A classic bistro salad with crisp frisée, bacon, and a warm vinaigrette, topped with poached eggs and croutons.
4 servings Our crunchy, go-to formula, especially if we remembered to grill an extra tuna steak the night before to have in this salad.
4 sandwiches Banh mi are made with an astonishing variety of fillings. Really, any leftover meat will work in a pinch (the more flavorful, the better), as…
4 sandwiches To make an Italian Beef Sandwich, divide ½ cup drained Chicago-style giardiniera, store-bought or homemade, among the sandwiches, top with…
4 sandwiches If you like your sandwiches with three pieces of bread, cut in half twice, and impaled with frilly toothpicks, then you are an honorary club…
2 sandwiches This vegetarian club gets an extra boost of flavor from miso mayonnaise and salty, chewy mushroom bacon. Eating one has no bearing on your…
A classic New York style hot dog with an all-beef frank, spicy brown mustard, sauerkraut, and sautéed onions in a toasted bun.
4 servings When my father, Ethan, came to visit during the holidays, he stayed at the now-defunct Mallory Hotel in Portland, Oregon. We would invariably…
4 sandwiches This diner classic is usually filled with a simple tuna salad, but we love using a deluxe batch of Becker Tuna Salad for the added crunch.
4 sandwiches The classic New England seashore sandwich. The ideal buns for lobster rolls are Martin’s long potato rolls. In the absence of those, your…
An elevated tuna melt on whole grain sourdough English muffins with creamy Havarti cheese and heirloom tomato slices. Quick to prepare under the broiler…
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