Serves:6

• Ingredients

12 slices country whole grain bread
12 ounces bacon, thick sliced, cooked
4 ounce bag loose-leaf lettuce
Sharp pimento cheese (recipe below)
2 tomatoes, thinly sliced (optional)
olive oil

For the Sharp pimento cheese:

1/2 cup mayonnaise

1 4-ounce jar diced pimento, drained

2 teaspoons Worcestershire sauce

2 tablespoons onion, finely minced

1/2 teaspoon cayenne pepper

1 pound Sharp White or Yellow cheese, diced or shredded

• preparation

MAKE THE PIMENTO CHEESE:

In a large bowl, stir together the mayonnaise, diced pimento, Worcestershire sauce, onion and cayenne pepper until thoroughly mixed. Blend in the cheese. Refrigerate 30 minutes to blend flavors.

WHILE THE PIMENTO CHEESE IS CHILLING, MAKE THE SANDWICHES:

In a medium skillet, cook the bacon just as crispy as you prefer, then drain well.

Preheat an electric griddle or large skillet to medium heat.

For each sandwich, spread 3 tablespoons of pimento cheese mixture onto two slices of bread.

On one slice of bread, layer on top of the pimento cheese 3 slices of bacon, some lettuce and a tomato slice. Top with the second slice of bread, pimento cheese side down. Repeat for each sandwich.

Lightly coat griddle with olive oil to prevent sticking. Over medium heat, grill sandwiches in batches, heating 3-5 minutes on each side, or until golden brown and cheese has melted.

Remove sandwiches to a platter and keep warm.

Serves:4

• Ingredients

2 lb freshly boiled and shelled lobster. (See how to boil lobsters here)
2 tbsp mayonnaise
1 tbsp lemon juice
1/2 stalk celery very finely chopped
4 toasted brioche buns or hot dog style buns.
Salt
Pepper
chives or tarragon.

• preparation

Boil fresh lobsters, see details below and then take all the meat out of the tail shell, claws, and knuckles. Avoid the frozen version as it can be somewhat chewy.

Wash the celery, and chop it up into small little pieces. Then roughly chop up the lobster meat into bite sized pieces, the chunkier the better.

Mix the chopped lobster meat with the mayonnaise, finely chopped celery, lemon juice, salt and pepper into a bowl and mix thoroughly. Taste the lobster filling and adjust the seasoning as needed.

Get your lobster roll buns ready. Top the rolls/bun with a heaping portion of lobster. Garnish the lobster roll with some freshly chopped chives or tarragon. The lobster rolls are best served immediately, though you can easily make the lobster filling ahead of time and keep it in the fridge for a day or two, then assemble sandwiches as needed.

How long do I boil lobster for?
As a rule of thumb you want the pot to be large enough to completely cover the lobsters with at least 2 inches of water.
In a large Bring the water to a boil and add about 1 tbsp of salt per liter of water, better yet use fresh seawater for best results.
Add the live lobsters to the boiling water and then bring the pot back to a boil as quickly as possible. Reduce the heat to a simmer, and cook the lobsters for 10 to 12 minutes.


As a general rule of thumb you should boil lobster for 7 minutes per pound. This is based on the lobster size though and not the combined total weight. So if you are cooking 1.5 lb lobsters you should simmer them for about 11 minutes, if you are cooking 2 lb lobsters 14 minutes and so on.

Serves:4

Adapted from “Sweet Potato Soul Vegan Vibes” by Jenné Claiborne (Rodale, 2025).

• Ingredients

One (15-ounce) can no-salt-added chickpeas, drained and rinsed
2 medium carrots (6 ounces total), scrubbed
1/3 cup vegan mayonnaise
1 tablespoon chopped fresh dill
2 teaspoons Dijon mustard
2 teaspoons ume plum vinegar, plus more to taste
2 teaspoons dulse seaweed flakes
1 teaspoon celery seeds
Fine salt
8 teaspoons olive oil
8 slices sourdough or other sandwich bread
4 slices nondairy cheese

• preparation

Position a rack in the middle of the oven and preheat to 375 degrees.
In a large bowl, use a fork to coarsely mash the chickpeas.
Using the fine side of a box grater, shred the carrots. Add them to the bowl with the chickpeas. Add the vegan mayonnaise, dill, mustard, vinegar, dulse and celery seeds, and stir to thoroughly combine. Taste, and season with more vinegar and with salt, if desired.
Build the sandwiches on a large sheet pan: Brush 1 teaspoon of the olive oil on one side of each of the bread slices, and arrange the slices oil side down. Top half of the slices with a slice of vegan cheese and about 1/2 cup of the chickpea mixture. Top the sandwiches with the remaining bread slices, oil side up.
Bake for about 10 minutes, flipping the sandwiches halfway through, or until the bread is golden brown and the cheese is starting to melt. Serve warm.

* Substitutions:

Chickpeas: cannellini, navy or other white beans
Canned beans: 1 1/2 cups home-cooked beans
Ume plum vinegar: rice vinegar, preferably unseasoned
Dulse flakes: any other seaweed flakes (nori, wakame or a blend), or omit
Celery seeds: dill seeds

Serves:4

These reuben-type sandwiches are easy to make when ingredients are purchased at the supermarket deli.

• Ingredients

4 slices whole wheat bread, toasted
8 teaspoons spicy brown mustard
8 ounces thinly sliced deli corned beef
1/2 pint vinaigrette-style deli coleslaw
4 (1-ounce) Swiss Cheese

• preparation

Heat oven to 350°F.
Spread each slice of bread with 2 teaspoons mustard. To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
Place sandwiches onto ungreased baking sheet. Bake for 8 to 10 minutes or until cheese is melted.

Serves:4

Coleslaw from the deli simplifies this sandwich preparation.

• Ingredients

1/4 cup light sour cream
3 tablespoons sweet honey mustard
4 light rye, plain or egg bagels, split
Leaf lettuce
1/4 pound thinly sliced deli corned beef
1/2 pint deli coleslaw, well drained
4 (3/4-ounce) slices Swiss Cheese
4 thin green bell pepper rings

• preparation

Combine sour cream and mustard in small bowl. Spread mustard mixture onto cut-sides of bagels.
Layer bottom half of each bagel with lettuce leaf, 1/4 corned beef, 2 to 3 tablespoons coleslaw, 1 slice cheese and 1 green pepper ring.
Top each with remaining bagel half.

Serves: 4

Béchamel: Save on prep time by making the white sauce ahead of time.

Croque Madame: To make this into a Croque Madame sandwich, make the recipe as instructed, then fry eggs (one for each sandwich, sunny-side up) in a separate skillet while the sandwiches toast in the oven. Place an egg on top each sandwiches.

• Ingredients

¼ cup unsalted butter (½ stick)
¼ cup all-purpose flour
1½ cups whole milk
salt and freshly ground black pepper
1 teaspoon Dijon mustard
dash of ground nutmeg
Sandwich:
8 thin slices white sandwich breads
5 ounces good quality ham about 8 slices
6 ounces Gruyere cheese ,or Emmental cheese, grated (about 2½ cups)
1/4 cup freshly grated parmesan cheese

• preparation

Béchamel sauce:
1. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
2. Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches, or make the sauce up to 1 week in advance.
Assemble sandwiches:
1. Preheat oven to 425° F. Line a baking tray with parchement paper and set aside.
2. Spread each bread slice with a layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on prepared baking sheet.
3. Top each with a piece of ham, a handful of gruyere, and a sprinkle of parmesan cheese. Place remaining slices of bread on top, béchamel side up, then top with remaining gruyere and parmesan cheese.
4. Bake at 425 degrees F for about 5-6 minutes, until cheese is melted, and then turn the oven to broil and broil until the cheese on top is lightly golden, 2-4 minutes.

Serves:2

• Ingredients

Four 1/2-inch-thick slices rustic artisanal bread
2 tablespoons mayonnaise or softened unsalted butter, divided
2 teaspoons (10 g) Dijon mustard, divided
8 thin slices ounces Swiss, Gruyère, or cheddar cheese (about 4 ounces; 115 g), divided
12 thinly sliced ham divided

• preparation

Place bread slices on a work surface. Using a butter knife, spread 1 teaspoon mayonnaise or butter evenly over 1 side of each slice.
Place 2 slices (mayo or butter side down) into a 12-inch nonstick skillet. Spread the top (dry side) of the 2 bread slices in skillet with the remaining mayonnaise or butter.

Place 2 slices of the cheese in an even layer on each bread slice in skillet. Top with the ham, divided evenly between the 2 slices. Top with the remaining cheese (2 slices per sandwich). Spread 1 teaspoon mayonnaise or butter evenly over the dry side of the remaining 2 bread slices, then spread with mustard. Close each sandwich with the remaining bread slices, mustard side down. Using a spatula, press firmly to adhere.


Heat skillet over medium heat and cook until bread is golden brown on bottom, 4 to 6 minutes. Flip sandwiches. Set an empty large Dutch oven or other heavy skillet or cooking weight directly on top of sandwiches, reduce heat to medium-low, and cook until second side is golden brown and cheese is melted, 2 to 4 minutes.
Transfer sandwiches to a cutting board, cut in half and serve warm.

Serves:2

It’s hard not to love a latke. The golden-brown potato fritters, which are a hallmark of Hanukkah celebrations and a ubiquitous menu item at Jewish delicatessens, tick all the comfort-food boxes: crunchy, starchy, salty and delicious.

• Ingredients

Latkes
2 pounds baking potatoes
1 medium white onion, grated
2 eggs, beaten
1 tablespoon cornstarch
oil for frying

AÏOLI
1/2 cup (125 mL) mayonnaise
1 tsp (5 mL) finely grated lemon zest
1 tbsp (15 mL) lemon juice
1 clove garlic, finely minced
1 tbsp (15 mL) finely chopped fresh dill
2 tsp (10 mL) capers, drained,
finely chopped
1/2 tsp (2 mL) freshly ground black pepper

6 oz (170 g) smoked salmon, thinly sliced
4 leaves bibb lettuce
4 slices ripe tomato

• preparation

Shred the potato and mix with grated onion. Using a clean kitchen cloth, squeeze the liquid out of the potatoes. Repeat the process until it's mostly drained.
Combine the potato mixture with the beaten eggs, cornstarch, and salt. Microwave for 30 seconds. Drain liquid once more, if needed.
Heat a pan with a small amount of vegetable oil. Working in batches, spoon 2 tablespoons of the mixture and form into small patties. Fry on both sides until golden brown.
Drain on a wire rack lined with paper towels. Repeat the process. Try to keep them the same size for even cooking time and presentation.
Remove latkes and pat them dry with paper towels; keep warm.


1. To make aïoli, combine mayonnaise, lemon zest, lemon juice, garlic, dill, capers and pepper in a medium bowl and mix thoroughly. Keep refrigerated until ready to use.

2. Preheat oven to 250°­F (121­°C).

3. Place latkes on a baking tray and heat in oven until warm but not too hot to touch, 3 to 4 minutes.

4. Spread a little aïoli over 4‑latkes. Top 2 with smoked salmon, and 2 with lettuce and tomato. Place lettuce-and-tomato-topped latkes on smoked-salmon-topped latkes. Top with final 2 latkes to make “triple-decker”-style club sandwiches.

Serves:4

Sandwich thins are bread rolls that are thinner and have fewer calories than standard sandwich rolls. We recommend using multigrain sandwich thins but feel free to use any variety of whole-grain sandwich thins. If you can't find sandwich thins, you can substitute them with multigrain English muffins.

• Ingredients

4 multigrain sandwich thins
2 tablespoons olive oil
1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
4 eggs
2 cups fresh baby spinach leaves
1 medium tomato, cut into 8 thin slices
4 tablespoons feta cheese
⅛ teaspoon kosher salt
Freshly ground black pepper

• preparation

Preheat oven to 375°F. Split sandwich thins; brush cut sides with 2 teaspoons of the olive oil. Place on rimmed baking sheet; toast in oven about 5 minutes or until edges are light brown and crisp.


Meanwhile, in a large skillet heat the remaining 2 teaspoons olive oil and the rosemary over medium-high heat. Break eggs, one at a time, into skillet. Cook about 1 minute or until whites are set but yolks are still runny. Break yolks with spatula. Flip eggs; cook on the other side until done. Remove from heat.
Steam the spinach for 5 minutes. Cool and drain well.

Place the bottom halves of the toasted sandwich thins on 4 serving plates. Divide spinach among sandwich thins on plates. Top each with 2 of the tomato slices, an egg and 1 tablespoon of the feta cheese. Sprinkle with the salt and pepper. Top with the remaining sandwich thin halves.

Serves:2

The jammy onions with the combination of crisp bread, silky melted cheese transform the sandwich into something REALLY special.

• Ingredients

4 tablespoons unsalted butter
1 pound yellow onions, peeled, halved and thinly sliced
Kosher salt and black pepper
1 tablespoons balsamic or red-wine vinegar
4 ounces Gruyère or Emmenthal cheese, grated
4 slices bread, cut ½-inch thick

• preparation

In a medium pot, boil water and add the onions; cook over medium heat for about 8 minutes or until onions are soft. Drain the onion in a colander. Allow the steam to escape before using.

In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onions and season with salt and pepper. Cover and cook, stirring once or twice onions become golden brown, 8 to 10 minutes. Once the onions are browned, deglaze the skillet with vinegar and cook until the liquid has evaporated, about 1 minute. Transfer the onions to a medium bowl and season to taste with salt and pepper. Wash the skillet and dry clean.


Add the cheese to the onions and stir to combine. PLace two slices of bread on a clean surface, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently.


In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately.

Serves:4

The Gozleme dough is quite similar to Bazlama (Turkish Flatbread) and Greek Pita Bread, so you can prepare it in advance and refrigerate it until ready to cook. Gozleme means to cook on ambers.

• Ingredients

Dough :
3g dry yeast (1/2 packet)
125 ml warm milk
200 g flour
1 tsp salt
1 tsp sugar
25 g softened butter

Stuffing :
200 g feta cheese
juice of 1/2 lemon
salt
pepper
1 tbsp chopped parsley

• preparation

Step 1:Put the dry yeast in the bowl of the mixer and dissolve it with warm milk. Let it rest for 10 minutes at room temperature.

Step 2:Add flour, salt, sugar, and softened butter, and knead until you have a smooth dough. You can knead this dough by hand without any problem.

Step 3:Form a ball and cover it with a kitchen towel. Let it rest at room temperature for 1 hour.

Step 4:Crumble the feta in a bowl. Add salt, pepper, the juice of half a lemon (1 large tablespoon), and chopped parsley. Mix everything well.

Step 5:Form 7 balls of about 50 g each. Roll out the dough pieces into circles using a rolling pin.

Step 6:Add about a large tablespoon of feta stuffing on one side of the dough circle.

Step 7:Fold the other side of the dough over the filling and seal the edges well.

Step 8:Melt a little butter in a hot pan. Place the pastries in the pan and cook for about 4 minutes on each side over medium heat.

Step 9: There you go! Your gözlemes are ready!

Serves: 6

• Ingredients

2 6-ounce packages albacore tuna packed in water, drained
3/4 cup mayonnaise
1/2 cup chopped green onions
1/4 cup diced seeded English hothouse cucumber
1/4 cup minced fresh dill
1/4 cup drained capers
2 tablespoons Dijon mustard
2 tablespoons minced fresh tarragon
12 1/3-inch-thick slices olive bread
1 cup arugula

• preparation

Mix tuna, 1/4 cup mayonnaise, and next 6 ingredients in medium bowl to blend. Season with salt and pepper. Divide tuna salad among 6 bread slices; top with arugula leaves.
Spread remaining mayonnaise on remaining 6 bread slices; place atop arugula.
Cut sandwiches in half; wrap each tightly in plastic wrap.
Can be made 1 day ahead. Refrigerate.

Serves: 4

Cut the celery and any other vegetables you’d like to add into a small dice so it’s still easy to make a sandwich. 1 to 2 tablespoons of chopped sweet red bell pepper, dill pickle, pitted olives, or water chestnuts are all good stir-ins for the tuna salad.
Mayonnaise, lemon juice or vinegar and seasonings.
Stuff tuna salad in hollowed out tomatoes or avocado halves for a fresh take on lunch.
Swap out the tuna for chicken or ham, adding some Dijon mustard with the mayonnaise in the dressing.

• Ingredients

2 cans (6 oz each) tuna in water, drained
1/2 cup chopped celery
1/4 cup chopped green onion
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread

• preparation

In a medium bowl, mix the tuna, celery, onion, mayonnaise, lemon juice, salt and pepper.

Spread tuna mixture on 4 bread slices, toasted or plain. Top with remaining bread slices.