Salmon Club Sandwiches
Charles Dale makes this healthy club sandwich with omega-3-rich salmon grilled in a lightly sweet, tangy tamarind sauce. The extra sauce here can be refrigerated for up to 1 week and is delicious on chicken or pork chops.
Pastrami Toasts with Tangy Toppings
These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in sour-cream sauce.
Tomato, Prosciutto and Gruyère Sandwiches
Daniel Humm’s broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling hot Gruyère with white wine and kirsch, a cherry-flavored spirit.
Indian Pulled-Chicken Sandwiches
Pair with a fruity, aromatic Gewürztraminer.
These open-faced sandwiches with crisp asparagus, prosciutto and three layers of melted cheese are gooey and crunchy.
L.A. chef Suzanne Goin (an F&W Best New Chef 1999) grew up on the healthy flavors of California cooking and embraces that style in her cooking.
At The Sentinel, Dennis Leary’s riff on a Reuben uses locally made corned beef and fresh focaccia, but the sandwiches are just as delicious with top-quality deli corned beef and store-bought flatbreads.
Piquillo-Pepper Num Pangs
To save time, Ratha Chau suggests spiking store-bought pesto with chiles, lime and fish sauce instead of making the pesto here.
Shrimp Salad Sliders
The Clover Club menu describes these mini sandwiches as “lobster rolls during a recession.” At Clover Club, the sliders come two to an order, and are made with freshly baked, scooped-out Parker House rolls.
Oregon Tuna Melts
Approaching tuna-melt perfection, Tommy Habetz’s sandwiches have the ideal tuna-to-cheese ratio. His smart idea: using balsamic vinaigrette in place of mayonnaise.
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