Sandwich

Fresh fennel—tossed in a sprightly cilantro salsa verde—adds crunch against thinly sliced steak and pillowy focaccia.

This recipe makes more saucy, sausage-laced beans than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. If you don’t have spinach, any greens from your fridge will work.

Two rimmed baking sheets and a hot oven mimic a giant panini press, making grilled cheese for a crowd a super quick and easy prospect.

Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. But whenever crispy, skillet-fried toast is an option, you should probably take it.

Crispy roasted broccoli works just as well as an appetizer as it does a side dish when scattered over garlicky, ricotta-slathered toasts.

These sandwiches are a vegetarian cross between a New Orleans–style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli rabe sandwich.

Nutella and cheese melt together into a sandwich that's the ideal sweet-and-savory snack.

This recipe has all the makings for your new favorite classic fish sandwich.

Juicy, jewel-toned, peak tomatoes need little meddling: Thick slices of toasted country bread spread with a garlic-mayo schmear and sprinkling of sesame, chives, and lemon zest add just enough interest.

Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.

Fried bread is our contribution to the classic Niçoise. Here, oil-packed tuna gets a boost from mayo flavored with garlic, sherry vinegar, and smoked paprika, plus mixed fresh herbs.

Take your cast-iron pan to the grill for this classically flavored crispy fish sandwich recipe (or, if you don’t have a grill, fire up the stove—the breeze won’t be the same, but the sandwich will still be delicious).