Sandwich

This sandwich's secret ingredient is sweet potato, and the result is delicious, not your worn-out turkey on wheat. The recipe, adapted from the new cookbook Vegetarian Sandwiches by Paulette Mitchell (Chronicle Books), is super easy. (Boiling a potato is the only cooking required.) It's low in fat and loaded with fiber and beta-carotene — definitely a win-win dinner.

La Merenda di Victor When my husband was a schoolboy in Bologna, his favorite afternoon merenda was a crusty slice of grilled bread that his grandmother would top with Parmesan cheese and olive oil. It doesn't need a recipe, just a description.

Almonds browned in butter bring a nutty crunch to classic French toast.

The components of these sandwiches are relatively straightforward, but the results are a revelation. And with gooey melted cheese, tender slabs of eggplant, and a bright tomato-parsley salsa, they're a wonderful main course option for vegetarians and meat eaters alike.

Thin slices of Genoa salami, baked until crisp, add texture and flavor to these sophisticated brunch sandwiches.

Tired of the same old tuna sandwich? Try this mayoless version — it just may be the best we've ever tasted.

For brunch or a light supper, this open-face sandwich is spicy and satisfying.

If you can't find burrata, substitute fresh whole-milk mozzarella.

The eggplant and garlic in this recipe are roasted until they are so soft, they create a spread that nearly melts into the crisp slices of baguette.

Slices of succulent pork, a sauce made from the pan juices, sautéed onions and peppers, and cheese add up to the perfect halftime sandwich.

Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which come from our own chickens. I came up with my fried eggs on toast recipe as a great way to dress them up for dinner."

Nutella, a chocolate hazelnut spread, makes these the panini that kids love best. Since they're as simple as a peanut butter sandwich to prepare, our son Jack helps us make them for his playmate friends. This traditional Italian snack is as compelling for grown-ups as it is for their kids.

There are many ways to stuff these iconic New Orleans sandwiches, but doing it with fried oysters is arguably the best. This preparation highlights the bivalves at their zenith, with all their briny juiciness retained inside a supercrisp cornmeal shell. The key to a really great sandwich is a smear of mayo, just a little lettuce, and loads of these delicious fried oysters.

Called banh mi in Vietnam, these delicious sandwiches are ubiquitous throughout the country and are usually eaten for breakfast. This version uses chicken instead of the traditional pork and pâté.

You don't need a panini machine to make these; use the low-tech method of weighting the sandwiches with a baking pan filled with canned goods. If you're making just one or two sandwiches at a time, you can cook them in a skillet and top them with another skillet weighted with cans.

If your Thanksgiving dinner is a formal affair, serve the crostini on small plates with the frisée salad. If your guests like to hang out in the kitchen until dinner is served, offer the crostini as passed hors d'oeuvres topped with a sprig of dressed frisée.