Sandwich

Here's a tasty way to add excitement to your lunch bag. Stuff this flavor-packed mixture into pita with thinly sliced tomato and some lettuce or sprouts, and—if you're willing to offer tastes—be prepared for lunch-matets to ask for the recipe. Try to make this the night before, as it is even tastier after a sojourn in the refrigerator.

Serve with ice-cold beer and your favorite slaw. Put out artisanal cheese and fresh fruit for dessert.

This vegetarian sandwich has very little oil—but it's still plenty indulgent, thanks to two cheeses and the sweet grilled peppers. Make it in a panini press or pan, or on the barbecue.

"Pbj's"

In recent years, panini-type grilled sandwiches have taken center stage, but there is nothing like a freshly made club sandwich. The triple-decker here amplifies the classic flavors of a BLT with sliced hard-boiled eggs, chive mayo, and a jumble of herbs.

Talk about a sandwich with bravado: The bold flavors start with the smear of green-olive-flecked oil on the chewy, rustic rolls. Then come the layers of juicy sausages, piquant arugula, and piquillos. The fire-roasted sweet red peppers from Spain are well worth seeking out for their tenderness and subtle, smoky heat.

Not in the mood for bread? No problem. This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.

Shawarma is the Middle Eastern version of a large vertical shish kebab known as doner kebab in Turkey and gyro in Greece. It's made by impaling layers of meat on an oversize spit with a flat base and roasting the meat in an upright rotisserie. There are at least three advantages to this singular method of cooking. The dripping fat bastes the meat below it; the meat is sliced to order (at least it should be) from the outside, which gives every customer a crusty end cut; and because the crusty meat slices are piled on pita bread with fresh vegetables, pickles, and tahini sauce, you get a whole meal—and a healthful one—in a single sandwich. Traditionally, shawarma was made with lamb, but more and more Israeli grill masters use thinly sliced chicken or turkey. Shawarma is easy to prepare if you have a vertical rotisserie, and somewhat more challenging to adapt to the home grill. But direct-grilling the turkey slices does give you a close approximation of the taste and texture of classic shawarma.

A roasted garlic and red pepper relish replaces the usual pickle in this Spanish take on hot dogs.

An all-new version of franks and beans: The dogs are topped with lentils and an innovative take on raita, India's ubiquitous yogurt-based condiment. If you’d like to use naan (tandoor-baked flatbread) instead of hot dog buns, look for it at Trader Joe's stores—in both the bakery and the frozen foods aisle—or at Indian markets.

Mojo is a Cuban sauce made from the juice of sour oranges (or, in this case, a mix of orange juice and lime juice). It's truly versatile—the sauce works as a marinade or salsa for beef, fish, pork, and poultry—so no wonder it tastes great with hot dogs, too.

Leeks and apples simmered in cider add a hint of sweetness—a nice contrast to the sharp melted cheddar. If you can find oblong pretzel rolls at your market, they'll make an ideal accompaniment to these English-style hot dogs.

Bold North African flavors stand up to even the heartiest of hot dogs. Pile the dogs high with spicy harissa-flavored caramelized onions; a bright, pleasantly bitter preserved-lemon relish; and just a bit of hummus.

The combination of sauerkraut, sausages, and mustard is well loved in Germany—and beyond. Here, dark beer enhances the sauerkraut, and the hot dogs are simmered in fruity Belgian lambic.

Unless you're shopping for "meatloaf mix," it's easy to overlook ground pork. Smoky pork burgers topped with melted Muenster and creamy avocado will broaden your horizons. Don't skip the sliced tomatillo—its crisp tartness really perks things up.

The egg-dipped ham sandwiches are even better with Spanish ingredients: salty Serrano ham, Manchego cheese, and sweet membrillo (quince paste), which is available at some supermarkets, at specialty foods stores, and from igourmet.com.

Peanut butter goes well with more than just jam, and this interesting combination proves it. This is delicious with whatever fruit is in season.

Editor's note: The recipe below is from Kimberly Kennedy's The Art and Craft of Entertaining. For Kennedy's baby shower tips click here.

Editor's note: The recipe below is from Kimberly Kennedy's The Art and Craft of Entertaining. For Kennedy's baby shower tips click here.

Springtime in Tuscany means eating young green fava beans with salty, nutty crumbles of Pecorino Toscano—a firm sheep's-milk cheese. That favorite snack was a jumping-off point for these savory little toasts. Fresh arugula, both puréed and roughly chopped, punctuates the spread with spice and texture. If you can't get your hands on fresh fava beans, frozen edamame work well, too.