FRIED GREEN TOMATO BLT

Makes 2.

Note: From "The Encyclopedia of Sandwiches" by Susan Russo (Quirk, 2011).

• 2 tbsp. mayonnaise

• 1 tbsp. fresh basil, minced

• 1 egg

• 2 to 3 tbsp. whole milk or buttermilk

• 1/4 c. all-purpose flour

• 1/4 c. cornmeal

• 1/4 tsp. salt

• 1/2 tsp. freshly ground black pepper

• 1 large green tomato, sliced in 1/2 -in.-thick rounds

• 1/2 c. canola oil

• 4 slices white or wheat berry bread, toasted

• 4 lettuce leaves

• 6 bacon slices, cooked

Directions

In a small bowl, combine mayonnaise and basil; set aside. In a medium bowl, whisk egg and milk; set aside. Place flour in a shallow bowl; in a separate shallow bowl combine cornmeal, salt and pepper. One at a time, dredge tomato slices in flour, coating both sides, then dip in milk-egg mixture, allowing excess to drip back into the bowl. Coat evenly with cornmeal.

In a small pan, fry tomatoes on both sides in canola oil until golden brown. Place on a paper-towel-lined plate to drain.

Spread basil mayonnaise on two bread slices. Place lettuce on top of mayo and cover each with a tomato slice. Add cooked bacon to both sandwiches and close. Cut sandwiches in half on the diagonal.

CHICKEN SALAD WITH CRANBERRIES AND PECANS

Makes enough for 4 sandwiches.

Note: From "The Encyclopedia of Sandwiches."

• About 4 c. diced cooked chicken or 1 rotisserie chicken, dark and white meat, shredded

• 1 c. finely diced celery

• 3/4 c. dried cranberries

• 1/2 Vidalia onion, finely diced (about 1/2 c.)

• 1/2 c. relish

• 1 c. mayonnaise

• 1 tsp. salt

• 1 tsp. freshly ground black pepper

• 1 c. pecan pieces, optional

Directions

Combine chicken, celery, cranberries and onion, then mix in relish and mayonnaise. Season with salt and pepper. Stir in pecan pieces if using.

ELENA RUZ (CUBAN TURKEY TEA SANDWICH)

Makes 1.

Note: From Saveur magazine.

• 1 Cuban roll or brioche bun

• 1 tbsp. cream cheese, softened

• 3 oz. sliced turkey breast

• 2 tbsp. strawberry jam

• 1 tbsp. unsalted butter

Directions

Split roll and spread cream cheese and turkey on bottom half. Spread jam on top half of roll and close sandwich. Heat butter in a 10-inch skillet over medium heat; grill sandwich, weighing down with a cast-iron skillet and turning once, until golden brown and heated through, 3 to 4 minutes. Cut in half, and serve hot.

PROSCIUTTO, GRILLED FENNEL AND PEAR SANDWICH

Makes 4 sandwiches.

Note: From "The Big New York Sandwich Book" by Sara Reistad-Long and Jean Tang (Running Press, 2011)

Gorgonzola aioli:

• 2 cloves garlic

• 1 large egg yolk

• 1/2 tsp. Dijon mustard

• 1/4 c. olive oil

• 2 tsp. fresh lemon juice

• 1 tbsp. Gorgonzola

• Salt and pepper

For sandwich:

• 1 fennel bulb, thinly sliced

• Salt and freshly ground black pepper, to taste

• Extra-virgin olive oil

• 8 slices country bread, focaccia, challah or brioche

• About 6 c. arugula

• 12 thin slices prosciutto

• 2 Bosc pears, thinly sliced

Directions

To make aioli: Place the garlic in a food processor or blender and pulse a few times. Add the egg yolk and the mustard. Turn the processor or blender to high, and add the oil slowly until emulsified. Add the lemon juice and Gorgonzola. Taste and season sparingly. Add a few drops of water until creamy. Set aside. (If you want to avoid raw egg yolk, which follows food-safety recommendations, substitute 1 tablespoon of mayonnaise.)

To prepare the sandwich: Season the fennel with salt and pepper to taste. Drizzle with the extra-virgin olive oil. Grill or sauté fennel until charred and softened. Drizzle one side of each bread slice with olive oil, and grill until toasted. Lay down 4 slices of bread, toasted side up. Line each slice with the arugula, prosciutto, fennel and pear. Spread the remaining four slices with the aioli. Top the sandwiches and serve.

HERBED GOAT CHEESE AND ROASTED VEGETABLE SANDWICHES

Makes 4 sandwiches.

Note: Substitute 1 teaspoon of dried herbs for 3 teaspoons fresh, using half for the vegetables and the other half for the cheese mixture. Let cheese mixture sit for at least 30 minutes. From Bon Appetit magazine.

• Nonstick vegetable-oil spray

• 2 medium zucchini, each cut lengthwise into 4 slices

• 1 large red bell pepper, quartered

• 1 large eggplant, cut crosswise into 1/2-in.-thick slices

• 2 tbsp. extra-virgin olive oil, divided use

• 3 tsp. chopped fresh oregano, divided (see Note)

• 3 tsp. chopped fresh thyme, divided (see Note)

• 1 tbsp. red wine vinegar

• 2/3 c. soft fresh goat cheese, room temperature (about 5 oz.), or same amount softened cream cheese

• 1 tsp. grated lemon peel

• 8 slices whole-grain bread or whole-grain rolls

• 2 c. (packed) baby spinach leaves

Directions

Preheat oven to 400 degrees. Spray 2 large baking sheets with nonstick spray. Arrange zucchini, bell pepper and eggplant on prepared baking sheets. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast 15 minutes. Turn vegetables over. Roast until tender and brown in spots, about 10 minutes longer for zucchini and 25 minutes longer for bell pepper and eggplant.

Whisk 11/2 teaspoons oregano, 11/2 teaspoons thyme, vinegar and remaining tablespoon oil in large bowl to blend. Add roasted vegetables and toss to coat.

Mix goat cheese, 11/2 teaspoons oregano, 11/2 teaspoons thyme and lemon peel in medium bowl. Place all bread slices on work surface. Spread each with cheese mixture. Top 4 bread slices with roasted vegetables, then spinach leaves. Cover with remaining bread slices, cheese side down. Cut each sandwich in half.