Sandwich

The aioli is quickly made by mixing garlic and tarragon into purchased mayonnaise.

Serve with: Red cabbage slaw and pickles. Dessert: Fudge brownies.

Tracey Medeiros of Atlanta, Georgia, writes: "I'm a food stylist and recipe developer — and passionate about my job. It was a dream of mine to have a career in the culinary arts, but I didn't think that was possible. In college I was a political science major and considered going to law school. But soon after graduation I realized cooking was my true calling." Italian-inspired sandwiches hot off the grill.

To set a festive mood, serve these with mimosas made with icy-cold Prosecco and freshly squeezed tangerine juice.

In France, tartines are slices of bread topped with butter and sometimes cheese, honey, or other spreads. Here that simple idea is turned into a sophisticated appetizer when the bread is brushed with chive oil and topped with smoked salmon and goat cheese.

Don't skip the green peppers when making these sandwiches. They give just the right balance to the pepper mixture, slightly cutting the sweetness of their red and orange companions.

Look for wasabi powder in the spice aisle or the Asian foods section of the market.

These delicious sandwiches are from the Corner Bakery Cafe in Chicago.

You can grill any cooked sausage you like for this sandwich, but we recommend kielbasa or kosher salami (not dried beef). Active time: 25 min Start to finish: 30 min

In this recipe, a "dry rub" of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary "mop" is brushed onto the pork to add more taste as it is smoked. Once cooked, the meat is "pulled," that is, shredded into slivers that are just the right size for piling onto a bun. The sandwich —drizzled with a bit of the vinegary sauce, which cuts the richness of the meat — is the ultimate in Carolina barbecue. Cook this in a smoker or a barbecue that has been converted to a smoker.

Can be prepared in 45 minutes or less but requires additional unattended time.

Serve these with a couple of tall, cold beers.