We would never have guessed a dinner sandwich could taste this good, either. (Plus, we've got five more amazing meals between-bread.)
By Lynn Andriani
A Dish You'll Reluctantly Try—Then Be Hooked on Forever
Salad sandwiches are nothing new—hello, egg and tuna—but a Greek salad between two slices of bread? Now you've got our attention. To make this genius creation, spread a tangy garlic-mayo dressing on pita or naan, then top with a mixture of thinly sliced cucumbers, halved grape tomatoes, slivers of red onion, chopped romaine and crumbled feta. Roll and eat or serve open-face on a plate. Don't be too hard on yourself for not realizing sooner what an amazing mash-up this is.
Although Chef Jeff Mauro created this hot-and-cool combo to use up Thanksgiving leftovers, it's so tasty you won't want to wait until November to make it. He rubs a potent Jamaican jerk spice blend on the meat, then cools it down with slices of fresh mango.
Small but flavorful touches—such as spreading a mixture of olive oil, balsamic vinegar and minced garlic on slices of sourdough bread, and then grilling them until toasted—elevate a traditional ham-and-cheese to new levels. Using prosciutto, provolone and watercress doesn't hurt, either.
Shrimp salad dressed in an ancho-chili-and-lime sauce, buttered buns grilled or broiled until lightly golden and a topping of crumbled blue corn chips make this one outrageous sandwich that isn't just cheaper than a lobster roll, but much easier to make, too.
This healthy redo of the standard chicken club sandwich starts with a savory spread made from white beans, garlic, wine, rosemary and lemon juice. The fillings are equally novel: alongside the traditional romaine, tomato, red onion and bacon are avocado and alfalfa sprouts.