Sandwich

Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.

"This is a play on English cucumber finger sandwiches," says Kinch, who roasts the cucumbers to deepen their flavor. "It also works fantastically on the grill." Use any cucumber, such as Japanese, Persian, or English hothouse, available at supermarkets and farmers' markets.

This is one of my favorite burgers. The charred onions develop a deep sweetness that perfectly counterbalances the earthy, slightly sour character of the rye bread and the nutty flavor of the Swiss cheese. This is a first-class knife-and-fork burger that you will want to eat again and again.

How they fight fat Chicken and cheddar both pitch in. The protein in poultry helps burn fat, and cheese has two slenderizing perks: Calcium breaks down fat, as linoleic acids stoke metabolism.

The paper-thin crust and pillowy crumb of a New Orleans—style French roll is essential to this classic sandwich—as is Crystal hot sauce.

Quick pickled figs add a sweet-tartness to this bruschetta.

You can sub in fresh favas or edamame for the peas.

Sesame oil and rice vinegar spin the caprese eastward.

Briny-sweet crab and piquant chiles shine on subtly flavored white bread.

Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the toast and asparagus cut easily. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

This is Josh Hamilton's favorite sandwich to eat with his family, especially when he comes home after a game. Katie must like making it, too, because it is a classic slow-cooker recipe that needs very little attention. The payoff is meltingly tender pork in a sweet sauce. To round out the meal Southern-style, serve the sandwiches with coleslaw, baked beans, or fries.

Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.

Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious and a great way to use up leftover grilled pork . As soon as someone finds out about my Cuban background, a Cuban sandwich question is never far away. It's no wonder, since Cuban sandwiches have recently popped up on menus all over the country. While many have gotten close to re-creating the real thing, I feel most miss the mark. So here is a step-by-step guide to creating an authentic sandwich Cubano. This is also a great way to use up the leftovers from your Cuban pig roast!

This is a traditional appetizer that we probably made for just about every reception. Everyone loved them, which is no surprise. After all, they are layers of smoked ham and Gruyère cheese sandwiched between heavily buttered bread and then broiled. What is not to like?

The anchovy butter would also be terrific on grilled meats or steamed green beans.

Why settle for plain old ham and cheese when you can easily make this panini? You will have some roasted radicchio left over, which is fine since it makes a nice addition to a green salad and will keep a few days in the refrigerator.

The French like to cook using small amounts of intensely flavored ingredients, such as balsamic vinegar and goat cheese.

This traditional French sandwich is topped with a classic Mornay sauce (a béchamel sauce with cheese).