Sandwich

This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken.

AKA fruit sandos, the delightfully squishy Japanese dessert we can’t get enough of.

Garlicky toast smoothed with harissa yogurt and topped with chickpeas = the perfect vegetarian tartine.

Everything you want in a crispy chicken sandwich, with none of the fuss.

Each component in this sweet potato sandwich recipe is seasoned really well, which makes everything pop.

Ain't no party like a sandwich party.

This slow-cooker version of the Philly classic has all the makings of a great sandwich: sharp provolone, garlicky broccoli rabe, and lots of jus from the pork for dipping.

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

Spicy, falling-apart beef sandwiches are a game day no-brainer.

You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.

Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.

Did you think a juicy, savory, filling gyro was only something you could find at a Greek restaurant? Think again. Our version has everything you love about the classic—crispy lamb, creamy yogurt, and crunchy vegetables—and serves it up fast using only 10 ingredients. And, if you’re not a lamb person, you can easily make this recipe with ground pork or beef.

Outrageously crunchy.

Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.

This simple tuna tartare is your entry point for eating raw fish.

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.

Three ingredients but infinite possibilities.