Index of Recipes

Asian-Style Mushroom Burgers
Asparagus Soufflé Sandwiches
Avocado and Goat Cheese Sandwiches
Avocado Sandwiches
Bacon and Blue Burgers
Bacon and Egg Sandwiches
Blue Cheese and Walnut Sandwiches
Brie Burgers
Caraway Burgers
Chicken Liver Crostini (Crostini alla Chiantigiana)
Classic Cucumber Tea Sandwiches
Cornbread, Turkey, and Cranberry Sandwiches
Corned Beef Sandwich
Cottage Cheese Sandwiches
Croque Monsieur and Croque Madame
Crostini with Gorgonzola and Honey
Cuban Roast Pork Sandwiches
Curried Turkey Burgers
Danish Open-Faced Sandwiches (Smørrebrød)
- Beef and Onion Smørrebrød
- Cheese and Grape Smørrebrød
- Chicken and Cucumber Smørrebrød
- Cream Cheese and Salmon Smørrebrød
- Dilled Shrimp Smørrebrød
- Havarti and Walnut Smørrebrød
- Onion and Herring Smørrebrød
- Roast Pork Smørrebrød
- Sardine and Onion Smørrebrød
- Turkey and Lingonberry Smørrebrød
Deli-Style Liverwurst Sandwiches
Denver Sandwiches
"Field's Special" Sandwich
French Toast Gruyere Sandwiches
Fruit and Goat Cheese Sandwiches
Granola-Butter Sandwich
Greek Salad Sandwiches
Grilled Blue Cheese Sandwiches
Grilled Eggplant and Red Pepper Sandwiches
Grilled Portobello Mushroom Sandwiches
Ground Lamb and Zucchini Pita Pockets
Ham and Brie Sandwiches
Hawaiian Sandwich
Healthy Tuna Sandwiches
Hot Cream Cheese Sandwiches
Mango and Goat Cheese Sandwiches
Meatloaf Burgers
Mediterranean Burgers
"Midnight Special" Open-Faced Sandwich
Muffaletta
Mushroom Bruschetta
Mushroom Supreme Sandwiches
Olive and Nut Sandwich
Open-Faced Hawaiian Sandwiches
"Oven-Fried" Fish Sandwiches
Pan Bagnat
Pâté Sandwiches
Philly Cheese-Steak
Pita Stuffed with Eggs
Ploughman's Lunch Sandwiches
Quick Mini Pizzas
Roasted Garlic Bruschetta
Salmon and Cucumber Roll-Ups
Shrimp and Watercress Sandwiches
Sloppy Joes
Smoked Salmon and Egg Sandwiches
Steak and Avocado Sandwiches
Swedish Spring Sandwiches
Swordfish Sandwiches with Olive Mayonnaise
Tex-Mex Burgers
Thai Burgers with Gingered Mushrooms
The Chef's Favorite Fried Egg Sandwich
The Perfect Club Sandwich
The Ultimate Shrimp Sandwich
Tomato and Basil Crostini
Tuna and Walnut Salad Sandwiches
Tuna, Caper, and Olive Sandwiches
Tuna Surprise Sandwiches
Turkey and Orange Sandwiches
Turkey Club Roll-Up
Waldorf Sandwich
Welsh Rabbit

These Asian-inspired burgers are great all by themselves, but you can also serve them on buns along with the traditional garnishes. You may want to add a bottle of soy sauce and some fresh beans sprouts to your standard selection of toppings.

Asian-Style Mushroom Burgers

1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
6-8 dried shiitake or black mushrooms, soaked in hot water for 30 minutes, stems removed, finely chopped
2-3 cloves garlic, finely chopped
1 scallion (spring onion), green and white parts, finely chopped
1/4 cup (60 ml) chopped cilantro (coriander leaves)
3 Tbs (45 ml) soy sauce
1 Tbs (15 ml) sesame oil
1 Tbs (15 ml) chopped fresh ginger
1 tsp (5 ml) Chinese five-spice powder
Salt and freshly ground pepper to taste

Combine all the ingredients in a mixing bowl and mix thoroughly with your hands. Form gently into 4 to 6 patties and grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking. Serves 4 to 6.

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This open-faced sandwich isn't exactly the type of thing you would put in a kid's lunch box, but it makes an absolutely elegant dish for a brunch or luncheon.

Asparagus Soufflé Sandwiches

2 Tbs (30 ml) soft butter
6 slices white or whole wheat bread
18 spears cooked asparagus
3 eggs, separated
1 tsp (5 ml) Dijon mustard
1/2 tsp (2 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
3/4 cup (180 ml) grated Gruyere, Swiss, or sharp
Cheddar cheese

Spread the butter on the bread and arrange on a lightly greased baking sheet. Place three asparagus spears on each slice of bread. Whip the egg whites until stiff. Whisk together the egg yolks, mustard, Worcestershire sauce, salt, and pepper. Add the cheese to the egg yolk mixture and fold into the egg whites. Divide the egg mixture between the slices of bread, mounding it high in the center of each. Bake in a preheated 350F (180C) oven until puffed and lightly browned, about 15 minutes. Serve immediately. Serves 6.

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I know several people who are adamant that the words "elegant" and "sandwich" should never be used in the same sentence, so call these sandwiches what you will-I think they're elegant.

Avocado and Goat Cheese Sandwiches

1 large ripe avocado, peeled, pitted, and roughly chopped
1 clove garlic, finely chopped
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste
1 French baguette cut into 4-inch (10 cm) lengths and
split, or 4 to 6 crusty rolls, split
4-6 oz (110-170 g) goat cheese
1-2 ripe tomatoes, sliced

Mix together the avocado, garlic, lemon juice, salt, and pepper. Spread the avocado mixture on one side of the bread. Spread the goat cheese on the other side, and place the tomato slices in between. Serves 4 to 6.

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This was my favorite sandwich as a kid, and my mother would put it in my lunch box as a special treat. If I had been particularly a good boy, she would add a slice of bacon.

Avocado Sandwiches

1 large ripe avocado, peeled and pitted
1/4 cup (60 ml) mayonnaise
Salt and freshly ground pepper to taste
1 tsp (5 ml) lemon juice
Hot sauce to taste (optional)
4 slices white or whole wheat bread
2 slices bacon, fried crisp (optional)

In a small bowl mash the avocado along with the mayonnaise, salt, pepper, lemon juice, and optional hot sauce. The mixture should still have lumps of avocado. Spread on 2 slices of bread and top with crisp bacon if desired. Top with the remaining bread. Makes 2 sandwiches.

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If you agree with me that blue cheese makes just about anything taste better and that crispy bacon belongs to the candy food group, you'll love these stuffed burgers.

Bacon and Blue Burgers

1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
2 Tbs (30 ml) Worcestershire or soy sauce
Salt and freshly ground pepper to taste
2-3 strips bacon, fried crisp and crumbled
1 cup (250 ml) crumbled blue cheese

Mix the meat with the Worcestershire sauce, salt, and pepper and form into 8 or 12 patties. Combine the bacon and blue cheese and divide between half the patties. Place the remaining patties on top and press the edges to seal. Grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking. Serves 4 to 6.

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I have written in the past about my fondness for the humble fried egg sandwich, and just about the only thing I can think of to improve on it would be to add some crisp bacon. Like this:

Bacon and Egg Sandwiches

2 Tbs (30 ml) butter or bacon fat
1 red bell pepper (capsicum), cored, seeded, and thinly sliced
2 scallions (spring onions), green and white parts, chopped
1/2 cup (125 ml) sliced mushrooms
4 eggs, lightly beaten
Salt and freshly ground pepper to taste
Crusty bread such as focaccia or ciabatta, sliced horizontally
4 slices bacon, cooked crisp and crumbled

Heat the butter in a skillet over moderate heat and saute the bell pepper, scallions, and mushrooms until tender but not brown, about 5 minutes. Add the eggs, salt, and pepper and cook, stirring frequently, until the eggs are set. Transfer the egg mixture to the bottom halves of the bread, add the crumbled bacon, and top with the remaining bread. Serves 2.

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Be sure to use a rustic bread with a thick, crisp crust for these hearty sandwiches.

Blue Cheese and Walnut Sandwiches

4 slices crusty French or Italian bread, toasted
2 Tbs (30 ml) walnut oil
3 oz (80 g) good quality blue cheese, crumbled
2 Tbs (30 ml) cottage cheese
1/4 cup (60 ml) coarsely chopped walnuts, toasted
1 ripe pear, cored and thinly sliced
2 lettuce leaves

Lightly drizzle the toasted bread with the walnut oil. Mash the blue cheese and cottage cheese to a smooth paste with a fork and spread on 2 pieces of the bread. Top with the walnuts, sliced pears, lettuce leaves, and the remaining bread. Serves 2.

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Here is a sophisticated take on the classic cheeseburger. You can use any cheese you like in this recipe, but you'll be hard pressed to improve on the creamy texture and bold flavor of Brie.

Brie Burgers

1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
Salt and freshly ground pepper to taste
4-6 oz (100-150 g) Brie cheese with rind, cut into slices

Form the meat into 8 or 12 patties. Season generously with salt and pepper and divide the sliced Brie between half the patties. Place the remaining patties on top and press the edges to seal. Grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking. Serves 4 to 6.

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This simple but unusual recipe will make your burgers stand out as the best on the block.

Caraway Burgers

1 1/2 lbs (675 g) ground beef, round or chuck
1/2 cup (125 ml) finely chopped onion
1 tsp (5 ml) caraway seeds
1 tsp (5 ml) Worcestershire sauce
Salt and freshly ground pepper to taste

Combine the ground beef, onion, caraway seeds, and Worcestershire sauce in a bowl and knead gently to mix. Form into 4 to 6 patties, season generously with salt and pepper, and grill over hot coals until cooked to the degree you prefer. Serves 4 to 6.

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Crostini are served all over Italy, and this version from Chianti is particularly popular.

Chicken Liver Crostini (Crostini alla Chiantigiana)

4 Tbs (60 ml) extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1/2 celery stick, finely chopped
1/2 carrot, finely chopped
8 oz (225 g) chicken livers, cleaned and chopped
1/4 cup (60 ml) dry white wine or water
1 tsp (5 ml) tomato paste
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
1 Tbs (15 ml) capers, rinsed and finely chopped
2 canned anchovies, rinsed and finely chopped
Italian or French bread, sliced and toasted

Heat the olive oil in a saucepan over moderate heat and saute the onion, garlic, celery, and carrot until tender, about 10 minutes. Add the chicken livers and cook until they are no longer pink, about 3 minutes. Add the wine, tomato paste, salt, and pepper and simmer until most of the liquid has evaporated, about 5 minutes. Remove from the heat and stir in the butter, capers, and anchovies, stirring until the butter has melted. The mixture may be served as is or pureed in an electric food processor. Spread over the toasted bread and serve immediately. Serves 6 to 8.

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These are the sandwiches that have been served at afternoon tea wherever the British flag has flown.

Classic Cucumber Tea Sandwiches

1 medium cucumber, peeled and thinly sliced
2 Tbs (30 ml) white wine vinegar
Salt and freshly ground pepper to taste
8 slices white bread, buttered

Combine the cucumber slices and vinegar in a small bowl and marinate in the refrigerator for 30 minutes. Drain thoroughly and season with salt and pepper. Divide the cucumber slices between 4 slices of buttered bread and top with the remaining buttered bread, pressing them together firmly. Cut the crust from the bread and cut each sandwich into 4 triangles. Makes 4 sandwiches.

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I haven't given quantities for this recipe because I assume that some readers will want to use it for holiday leftovers, and there's no telling how much turkey you'll have on hand or how many hungry mouths you'll have to feed. Use your favorite cornbread recipe, a boxed mix, or my recipe for Southern-Style Cornbread below for these all-American open-faced sandwiches.

Cornbread, Turkey, and Cranberry Sandwiches

Southern-style cornbread (see below) cut into squares
Sliced baked ham (optional)
Sliced roast turkey
Cranberry relish (not the canned jellied type)
Grated Cheddar cheese

Place the cornbread squares on a baking sheet and top with the optional ham, followed by turkey, cranberry relish, and grated cheese. Bake in a preheated 350F (180C) oven until heated through and the cheese has melted, 10 to 15 minutes. Serve immediately.

Southern-Style Cornbread

6 Tbs (90 ml) bacon grease or butter, melted
1 cup (250 ml) all-purpose flour
4 tsp (40 ml) baking powder
1 tsp (5 ml) salt
1 cup (250 ml) yellow or white cornmeal
1 egg, lightly beaten
1 cup (250 ml) milk

Place 2 tablespoons (30 ml) of the bacon grease in a heavy, 8- or 9-inch (20-23 cm) cast iron skillet and place the skillet in a preheated 425F (220C) oven until the grease sizzles. Tilt the pan thoroughly coat the bottom and sides of the skillet before adding the batter. Meanwhile, sift the flour, baking powder, and salt into a mixing bowl. Stir in the cornmeal. Make a well in the center of the flour mixture and add the beaten egg, milk, and remaining bacon grease. Beat vigorously for 1 minute and pour into the hot skillet. Bake at 425F (220C) for 20 to 25 minutes, until golden. Cut into squares or wedges to serve. Serves 6 to 8.

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There is really no secret to making a corned beef sandwich-all you need is good rye bread, dark mustard, and paper-thin slices of corned beef. Understanding that corned beef is not available to all of my readers, I include the recipe below because this deli classic is just too good to pass up for lack of store-bought corned beef.

Corned Beef Sandwich

16 cups (4 L) hot water
2 cups (500 ml) coarse, non-iodized salt
1/2 cup (125 ml) sugar
1 Tbs (15 ml) whole black peppercorns
1 tsp (5 ml) coriander seeds
1 tsp (5 ml) mustard seeds
4-8 whole cloves garlic
4 whole cloves
2 bay (laurel) leaves
1 1/2 tsp (7 ml) sodium nitrate (saltpeter)
3-4 lb (1.3-1.8 Kg) beef brisket
Jewish rye bread (with caraway seeds)
Dijon-style mustard

Combine the water, salt, sugar, seasonings, and sodium nitrate in a large pot and stir to dissolve the salt and sugar. Allow to cool to room temperature. Put the brisket in the brine mixture, placing a weight on top to make sure the beef is completely immersed. Store tightly covered in the refrigerator for 3 weeks, turning the beef every 5 days. To cook, rinse well and simmer for 1 hour per pound of meat. Cut into thin slices and layer on rye bread, adding mustard to taste.

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Try adding a variety of savory ingredients to cottage cheese for a sandwich filling. Finely chopped fresh herbs, bell peppers, onions, scallions, gherkins, hard-boiled eggs, and capers are just a few suggestions. This version is adapted from a recipe originally published by James Beard.

Cottage Cheese Sandwiches

1 cup (250 ml) cottage cheese
1/4 cup (60 ml) chopped pimiento-stuffed olives
1/4 cup (60 ml) chopped pecans or walnuts
Salt and freshly ground pepper to taste
8-12 slices whole wheat bread, lightly toasted

Mix together the cottage cheese, olives, nuts, salt, and pepper. Serve between slices of lightly toasted bread. Serves 4 to 6.

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This classic French version of the grilled ham and cheese sandwich has been a fixture of every cafe and bar in France since the early part of the 20th century. There are many variations on the theme, some of them involving dipping the sandwich in béchamel sauce before frying or grilling, and many French establishments use a special appliance similar to a waffle iron to give the bread a characteristic seashell shape. This recipe is one of many traditional versions.

Croque Monsieur and Croque Madame

For each sandwich:
2 tsp (10 ml) butter
2 slices white bread
1-2 oz (30-60 g) thinly sliced ham
1-2 oz (30-60 g) shredded Gruyere cheese

Spread the butter on one side of both pieces of bread. Place one slice of bread butter-side down on a baking sheet, top with the ham, and place the remaining slice of bread butter-side up on top. Cook under a preheated broiler until golden brown. Flip the sandwich over, top with the shredded cheese, and broil until the cheese is bubbling and golden brown. Serves 1.

The croque madame hasn't been around as long as her masculine counterpart, apparently appearing sometime around 1960. Exactly what a croque madame is depends on where you are. In France it is usually just a croque monsieur with a fried egg on top. In Britain and the U.S. it somehow came to mean that chicken had been substituted for the ham in a traditional croque monsieur. Make either or both adjustments to the recipe above to make your own personal style of croque madame.

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The honey makes a surprising contrast to the tangy cheese in this recipe. Make these once and I'm sure you'll make them often.

Crostini with Gorgonzola and Honey

French bread (baguette)
Gorgonzola cheese, crumbled
Honey

Slice the bread diagonally, place the slices on a baking sheet and toast both sides under a preheated broiler. Sprinkle with the Gorgonzola and drizzle with a little honey. Place under the broiler and cook just until the cheese begins to melt, 1 to 2 minutes. Serve immediately. Serves 6 to 8 as an appetizer.

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This really does make one of the juiciest, tastiest sandwiches you have ever tasted. As always, it's backed by my unconditional money-back guarantee (if you don't like it, under no condition will I give you any money back). As they say in Cuba, buen provecho.

Cuban Roast Pork Sandwiches

1 clove garlic
1 tsp (5 ml) ground cumin
1 tsp (5 ml) salt
1 tsp (5 ml) freshly ground black pepper
1 1/2 to 2 lb (700 to 900 g) pork tenderloin, trimmed of fat and membrane
4 thin slices Swiss cheese (or cheese of your choice)
8 slices sourdough bread
1 tsp (5 ml) olive oil
Pickled onions and peppers (see below)

Mash the garlic, salt, pepper, and cumin together to form a paste. Rub the paste on the pork tenderloin and place in a small roasting pan. Roast at 450F (230C) for 20 to 25 minutes, or until it reaches an internal temperature of 155F (70C). Remove from oven and let rest 10 to 15 minutes. Cut the pork into thin slices. Layer the pork, pickled onions and peppers, and cheese between slices of bread. Heat half the olive oil in a cast iron skillet over medium heat until the surface shimmers. Add two sandwiches and cover with foil. Weigh it down with a heavy skillet and one or two heavy cans, or a brick covered with aluminum foil. Cook until the sandwiches are brown on the bottom (3 to 5 minutes), remove the weights, turn the sandwiches over, and cook until brown on the other side. Repeat with the remaining oil and the other two sandwiches. Cut sandwiches in half and serve immediately. Makes 4 sandwiches.

Pickled Onions and Peppers

1 small red onion, thinly sliced
1 7-oz (196 g) jar roasted red peppers, rinsed and chopped
1/2 cup (125 ml) red wine vinegar
2 cloves garlic, slightly crushed
A pinch of ground cumin
1/2 tsp (2.5 ml) dried oregano
Salt and freshly ground black pepper, to taste

Place the onion in a small saucepan with enough water to cover. Bring to a boil and simmer for one minute. Drain and transfer to a small bowl. Add the remaining ingredients and stir to combine. Let stand at room temperature for at least one hour, stirring occasionally. Remove the garlic cloves prior to serving. Can be stored, covered, in the refrigerator for up to one week.

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You can substitute ground beef, pork, or lamb for the turkey in this recipe.

Curried Turkey Burgers

2 Tbs (15 ml) vegetable oil
1 small onion, finely chopped
1 Tbs (15 ml) curry powder
8 oz (225 g) ground turkey
2 Tbs (30 ml) plain yogurt
Salt and freshly ground pepper to taste
2 Tbs (30 ml) sesame seeds
2 sesame or hamburger buns, split and toasted
Lettuce leaves, arugula, or watercress for garnish

Heat half the oil in a skillet over moderate heat and saute the onion until tender but not brown, about 5 minutes. Stir in the curry powder and cook for 2 minutes. Mix the curry mixture with the ground turkey, yogurt, salt, and pepper. Form into 2 patties and coat with the sesame seeds. Heat the remaining oil in a skillet over moderate heat and saute the burgers until they are cooked through, 4 to 5 minutes per side. Serve on toasted rolls with greens. Serves 2.

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Danish Open-Faced Sandwiches (Smørrebrød)

I'm a huge fan of the Danish open-faced sandwiches known as smørrebrød. The word itself means "butter bread," and that describes the only two essential ingredients-beyond the requisite bread and butter, just about anything can be placed on top to make a smørrebrød. In Denmark there are restaurants that specialize in these open-faced sandwiches, and they are a popular item for home cooks as well. They can be served at breakfast, lunch, or dinner, or as a between-meal snack. A smørrebrød or two can be served as part of a meal, or the entire meal can be composed of various smørrebrød served in courses. Traditionally, the first course consists of fish, the second of meat and poultry, and dessert usually includes fruit and cheese.

Scandinavians often cook a roast beef for the sole purpose of serving it cold on their smorgasbords and smørrebrød. Fortunately, we have ready access to cooked, sliced roast beef in our supermarkets and deli counters.

Beef and Onion Smørrebrød

4 thin slices pumpernickel or rye bread, crusts trimmed
4 tsp (20 ml) butter at room temperature
2 tsp (10 ml) Dijon mustard
4 thins slices cold roast beef (about 1/4 lb, 110 g)
4 thin slices tomato
4 tsp (20 ml) sour cream
1/4 cup (60 ml) canned crisp fried onions, crumbled

Spread the bread with butter, being careful to cover the bread completely. Spread with mustard and place the beef on the bread, gathering it or ruffling it so it doesn't hang over the edges. Top with a slice of tomato, a dollop of sour cream, and sprinkle with the fried onions. Makes 4 smørrebrød.

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As I said at the beginning of the week, the only two ingredients required in a smørrebrød are bread and butter, and the rest is up to the imagination of the cook. Here's how that principle is applied to the dessert course:

Cheese and Grape Smørrebrød

4 thins slices firm white bread, crusts removed
4 tsp (20 ml) butter at room temperature
4 slices Danish blue or other blue cheese
About 40 seedless grapes

Spread the bread with butter, being careful to cover the bread completely. Top each with a slice of blue cheese and press the grapes into the cheese. Makes 4 smørrebrød.

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When eating a meal of smørrebrød it is customary to begin with a seafood selection before moving on to the meat course, and this classic Smørrebrød is a great way to make the transition.

Chicken and Cucumber Smørrebrød

For the chicken:
2 skinless, boneless chicken breast halves
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) water
1 tsp (5 ml) pickling spices

For the Smørrebrød:
1/4 cup (60 ml) distilled vinegar
1/4 cup (60 ml) water
1 Tbs (15 ml) sugar
1 tsp (5 ml) salt
1 cucumber, thinly sliced
4 thin slices pumpernickel or rye bread, crusts trimmed
4 tsp (20 ml) butter at room temperature
4 lettuce leaves
4 thin slices tomato
2 slices bacon, halved and cooked crisp
 
Combine the chicken, wine, water, and pickling spices in a skillet and bring to a boil. Reduce the heat and simmer covered until the meat is firm and cooked through, about 20 minutes. Drain and cool to room temperature before slicing thin. Meanwhile, combine the vinegar, water, sugar, and salt in a bowl and stir to dissolve the sugar. Add the cucumber slices, tossing to combine, and let sit at room temperature for 30 to 60 minutes. Drain and pat dry with paper towels. Spread the bread with butter, being careful to cover the bread completely. Place a lettuce leaf on each piece of bread, top with the sliced chicken and cucumber, and garnish with tomato slices and crisp bacon. Makes 4 smørrebrød.

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Like its cousin the smorgasbord, no selection of Smørrebrød is complete without at least one type of salmon.

Cream Cheese and Salmon Smørrebrød

4 thin slices pumpernickel or rye bread, crusts trimmed
4 tsp (20 ml) butter at room temperature
2 oz (57 g) cream cheese at room temperature
3 oz (85 g) thinly sliced smoked salmon
16 paper-thin slices of cucumber

Spread the bread with butter, being careful to cover the bread completely. Cut each piece of bread in half to make rectangles about 2x4 inches (5x10 cm). Spread with cream cheese and top each with smoked salmon and 2 slices of cucumber. Makes 8 smørrebrød.

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For ease of preparation I strongly suggest using the tiny frozen or canned shrimp for this recipe-that's what they do in Denmark. This Smørrebrød uses French- or Italian-style bread with the crust intact, and day-old bread would be even better because it offers a steadier platform for the toppings.

Dilled Shrimp Smørrebrød

8 slices French or Italian bread
3 Tbs (45 ml) butter at room temperature
1 cup (250 ml) mayonnaise
2 Tbs (30 ml) chopped fresh dill, or 2 tsp (10 ml) dried
8 small leaves of lettuce
1/2 lb (225 g) tiny cooked shrimp
8 thin tomato wedges
2 thins slices lemon, cut into quarters
8 parsley leaves

Spread the bread with butter, being careful to cover the bread completely. Spread each with 2 tablespoons (30 ml) of the mayonnaise and sprinkle with the dill. Place a lettuce leaf on each sandwich and top with the shrimp. Garnish each with a tomato wedge, a piece of lemon, and parsley leaf. Makes 8 smørrebrød.

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Just about any aged cheese can be used on this smørrebrød, but havarti lends a note of Danish authenticity.

Havarti and Walnut Smørrebrød

4 thins slices firm white bread, crusts removed
4 tsp (20 ml) butter at room temperature
4 slices havarti or other strongly flavored cheese
16 walnut halves
3 Tbs (45 ml) orange marmalade or other fruit jam

Spread the bread with butter, being careful to cover the bread completely. Top each with a slice of havarti and place 4 walnut halves on each. Top each walnut with a small dollop of marmalade. Makes 4 smørrebrød.

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Fortunately, pickled herring in wine sauce is available nearly everywhere, so this most popular of all smørrebrød is accessible to almost all of my readers. As with all smørrebrød, be sure to use a firm bread with character such as pumpernickel, rye, or whole wheat-the white fluffy stuff in the package with red, yellow, and blue balloons is totally unacceptable.

Onion and Herring Smørrebrød

4 thin slices pumpernickel or rye bread, crusts trimmed
4 tsp (20 ml) butter at room temperature
1 8-oz (225 g) jar pickled herring in wine sauce, drained
1 small sweet onion, cut into thin rings
8 thin tomato wedges
Watercress or parsley for garnish

Spread the bread with butter, being careful to cover the bread completely. Cut each piece of bread in half to make rectangles about 2x4 inches (5x10 cm). Place a piece or two of herring on each piece of bread, smooth side up. Top with onion rings, tomato wedge, and a sprig of watercress or parsley. Makes 8 Smørrebrød.

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This unusual smørrebrød features the classic combination of roast pork and dried fruit.

Roast Pork Smørrebrød

4 thin slices pumpernickel or rye bread, crusts trimmed
4 tsp (20 ml) butter at room temperature
4 small leaves of lettuce
4 thin slices roast pork (about 1/4 lb, 110 g)
1/4 cup (60 ml) canned pickled red cabbage, drained
4 pitted prunes
4 small sprigs parsley

Spread the bread with butter, being careful to cover the bread completely. Top with a lettuce leaf and place the pork on the bread, gathering it or ruffling it so it doesn't hang over the edges. Top with pickled cabbage, a prune, and a parsley sprig. Makes 4 smørrebrød.

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This is one of the more popular smørrebrød in Denmark. Use canned Danish or Norwegian sardines for an added taste of authenticity.

Sardine and Onion Smørrebrød

4 thin slices pumpernickel or rye bread, crusts trimmed
4 tsp (20 ml) butter at room temperature
1 4-oz (110 g) can sardines, drained
8 pimiento-stuffed green olives, sliced
4 paper-thin slices onion
4 paper-thin slices lemon
4 sprigs fresh dill or parsley

Spread the bread with butter, being careful to cover the bread completely. Divide the sardines and olives between the pieces of bread and top each with a slice of onion. Garnish with a slice of lemon and a sprig of fresh herb. Makes 4 smørrebrød.

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Unless you have some leftover turkey, I suggest you buy sliced turkey breast from your local deli. Lingonberries are much easier to find in Denmark than most other places, so feel free to use cranberries instead.

Turkey and Lingonberry Smørrebrød

4 slices French or Italian bread
4 tsp (20 ml) butter at room temperature
2 tsp (10 ml) Dijon mustard
4 lettuce leaves
4 thin slices cold cooked turkey breast
1/4 cup (60 ml) lingonberry preserves or cranberry relish

Spread the bread with butter, being careful to cover the bread completely. Spread each with mustard. Place a lettuce leaf on each piece of bread, top with the sliced turkey, and garnish with a dollop of lingonberry preserves or cranberry relish. Makes 4 smørrebrød.

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For my money there are few sandwiches better than a simple liverwurst on rye bread with some whole-grain mustard... and this is one of them.

Deli-Style Liverwurst Sandwiches

For each sandwich:
2 slices rye or pumpernickel bread
About 1 tsp (5 ml) mayonnaise mixed with
About 1 tsp (5 ml) prepared horseradish
About 1 tsp (5 ml) whole-grain mustard
About 2 oz (60 g) Braunschweiger or other liverwurst
1-2 paper-thin slices red onion
4-6 thin slices dill pickle
2 slices bacon, cooked crisp

Spread one piece of bread with the horseradish mixture and the other with mustard. Layer the remaining ingredients on one slice of bread and top with the other, pressing together gently. Serves 1.

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This sandwich, also known as a Western sandwich, is actually nothing more than a Denver omelet (also known as a Western omelet) on toast. Its origin is unclear, with some accounts dating it back to chuck wagon cooks in the old West who supposedly used a plentiful amount of onion to cover up the taste of eggs that were less than fresh.

Denver Sandwiches

For each sandwich:
1 egg, lightly beaten
1 tsp (5 ml) milk
1 Tbs (15 ml) finely diced cooked ham
1 tsp (5 ml) finely chopped onion
1 tsp (5 ml) finely chopped green bell pepper (capsicum)
1 tsp (5 ml) finely chopped red bell pepper (capsicum)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
1 tsp (5 ml) butter
2 slices hot buttered toast

Combine the egg and milk and beat until slightly frothy. Add the ham, onion, peppers, salt, pepper, and optional cayenne and mix well. Heat the butter in a small skillet over moderate heat and add the egg mixture. Cook, stirring constantly, until the eggs begin to set. Using a wooden spoon or spatula, form the eggs into an omelet the approximate shape and size of the toast. Turn the omelet over to cook the top to the desired degree of firmness. Place the omelet on one piece of toast and top with the other. Serves 1.

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This recipe goes back more than 50 years, and patrons of the Marshall Fields department store in Chicago will remember it well. Rather than giving quantities, I'll just outline the procedure, and you can let everyone make their own.

"Field's Special" Sandwich

Rye bread, buttered
Sliced turkey
Sliced ham
Sliced Swiss cheese
Whole lettuce leaves
Thousand Island dressing
Bacon slices, cooked crisp

Place the slice of rye bread on a plate and layer the turkey, ham, and cheese on it. Place a single whole lettuce leaf over the sandwich, forming a dome. Top with the Thousand Island dressing and cross two slices of bacon on the top.

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Here is an interesting and unusual variation on the classic ham and cheese sandwich.

French Toast Gruyere Sandwiches

1 can (4 1/2 oz, 125 g) deviled ham
1 Tbs (15 ml) mayonnaise
1 Tbs (15 ml) chopped fresh parsley
8 slices sandwich bread
8 slices Gruyere or Swiss cheese
1 egg beaten with
1/3 cup (80 ml) milk
4 Tbs (60 ml) butter

Mix together the deviled ham, mayonnaise, and parsley. Spread this mixture on 4 slices of bread, top each with 2 slices of cheese and the remaining bread. Dip the sandwiches in the egg mixture, coating both sides. Heat the butter in a large skillet over moderate heat and fry the sandwiches until golden brown on both sides. Makes 4 sandwiches.

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If fresh mangos aren't available in your market, this sandwich is also spectacular with pineapple, papaya, peaches, or just about any melon instead.

Fruit and Goat Cheese Sandwiches

4 oz (110 g) goat cheese
2 Tbs (30 ml) cottage cheese
1 ripe mango, peeled and flesh cut into this strips
2 kaiser rolls or other sandwich rolls, halved horizontally

Blend the goat cheese and cottage cheese together with a fork to make a smooth paste. Spread on the bottom halves of the rolls, top with the sliced mango and the tops of the rolls. Serves 2.

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Here's a sandwich to please the youngsters in your family.

Granola-Butter Sandwich

2 slices bread
2 Tbs (30 ml) peanut butter
1 Tbs (15 ml) jam or jelly of your choice
1 Tbs (15 ml) prepared granola
1 Tbs (15 ml) raisins

Spread the peanut butter and jelly on bread. Sprinkle with granola and raisins. Makes 1 sandwich.

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Here is a fresh and healthy version of the classic Greek salad.

Greek Salad Sandwiches

1 tomato, chopped
1 small cucumber, halved lengthwise, seeded, and thinly sliced
1/2 onion, thinly sliced
12 Greek olives, pitted and coarsely chopped
2 Tbs (30 ml) olive oil
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
2 pita breads, split

Combine all ingredients except the bread in a bowl and toss to combine. Spoon into the pita pockets. Serves 2.

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These sandwiches make a wonderful finger food to nibble on while the main event is cooking on the grill.

Grilled Blue Cheese Sandwiches

1 small red onion, thinly sliced
1 Tbs (15 ml) red wine vinegar
1 Tbs (15 ml) finely chopped parsley
Salt and freshly ground pepper to taste
8 slices rye bread
4 Tbs (60 ml) butter, melted
1 1/2 cup (375 ml) crumbled blue cheese

Combine the sliced onion, vinegar, parsley, salt, and pepper in a bowl and toss to combine. Brush the bread with the melted butter and place four pieces side by side, buttered side down, on a work surface. Scatter the onions over the bread and sprinkle the cheese over the onions. Top with the remaining bread, buttered side up. Grill over moderately hot coals until toasted, about 2 minutes per side. Remove from the grill and cut into quarters. Serves 4 to 6.

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The eggplant and red peppers can be grilled under the broiler, but cooking them over hot coals will give them an incomparable flavor and the extra effort will be well rewarded.

Grilled Eggplant and Red Pepper Sandwiches

1 medium eggplant, cut into 1/2-inch (1 cm) slices
2-3 red bell peppers (capsicums), halved, cored, and seeded
1/4 cup (60 ml) olive oil
2-4 cloves garlic, finely chopped
About 6 large leaves basil, chopped
2 Tbs (30 ml) balsamic vinegar
Salt and freshly ground pepper to taste
4-6 crusty rolls or squares of focaccia, split
4-6 oz (110-170 g) sliced fresh mozzarella, or crumbled
feta or goat's cheese

Toss the eggplant slices and bell peppers with the olive oil to coat evenly. Grill the eggplant and red peppers over hot coals or under a preheated broiler, turning as needed, until the eggplant is tender and the red peppers are blistered and blackened in spots. Peel the charred skin from the peppers and slice them into thin strips. Toss the red pepper strips with the garlic, basil, balsamic vinegar, salt, and pepper. Layer the eggplant, red pepper mixture, and cheese on the bottoms of the split rolls and cover with the top halves, pressing together gently. Serves 4 to 6.

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This is a sandwich I ordered in a restaurant several years ago, and even though I only had it once, the memory has stayed with me. The restaurant served it with a slice of provolone cheese, which I have omitted. Feel free to add a slice of provolone, mozzarella, or cheese of your choice if your diet allows.

Grilled Portobello Mushroom Sandwiches

3 Tbs (45 ml) olive oil
1 medium onion, sliced
1 Tbs (15 ml) balsamic vinegar
4 Portobello mushrooms, stems removed
Salt and freshly ground pepper to taste
4 Kaiser rolls or hamburger buns, toasted

Try to choose mushrooms and rolls that are about the same diameter. Heat 1 tablespoon (15 ml) of the oil in a skillet and saute the onion until tender and slightly brown, about 20 minutes. Combine the remaining 2 tablespoons (30 ml) of olive oil with the balsamic vinegar and brush the mushrooms on both sides with this mixture. Season the mushrooms with salt and pepper and cook on a hot grill or skillet for 2 to 3 minutes per side. Place a mushroom on each roll or bun and top with sauteed onions. Serves 4.

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I suggest using split pita breads in this recipe, but you can use any bread you like, especially if you choose to serve it open-faced.

Ground Lamb and Zucchini Pita Pockets

1 lb (450 g) ground lamb
1 large onion, chopped
2-4 cloves garlic, finely chopped
1 medium zucchini, chopped
4 plum tomatoes, chopped
1/4 cup (60 ml) pine nuts (pignoli) or chopped walnuts
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
4-6 pita breads, split
Chopped fresh mint or parsley for garnish

Brown the lamb in a non-stick skillet over moderate heat. Add the onion, garlic, and zucchini and saute until the vegetables are tender, about 5 minutes. Add the tomatoes, pine nuts, cinnamon, cumin, salt, and pepper, and simmer for about 10 minutes. Meanwhile, warm the pitas in a 300F (150C) oven for about 5 minutes, or wrap in a dish towel and microwave for about 1 minute. Fill the pitas with the lamb mixture and garnish with fresh herbs. Serves 4 to 6.

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You can use just about any kind of bread you like for this sandwich, but my preference would be for a crusty French baguette.

Ham and Brie Sandwiches

1 Tbs (15 ml) whole-grain mustard
1 Tbs (15 ml) honey
2 6-inch (15 cm) pieces of French baguette, halved horizontally
3 oz (80 g) brie cheese, cut into 4 to 6 pieces
4 paper-thin slices of prosciutto
2 leaves romaine lettuce, cut into thin strips

Combine the mustard and honey and spread on all 4 pieces of bread. Layer the cheese, prosciutto, and lettuce on the bottom halves of the baguette and top with the remaining bread. Serves 2.

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Here's another sandwich that will be especially popular with the young crowd.

Hawaiian Sandwich

For each sandwich:
2 slices bread
2 Tbs (30 ml) peanut butter
2 Tbs (30 ml) chopped canned pineapple
1 Tbs (15 ml) chopped macadamia nuts

Spread the bread with peanut butter. Top with pineapple and macadamia nuts. Makes 1 sandwich.

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Canned tuna is a healthy, flavorful, and versatile product, but most recipes for tuna salad use so much mayonnaise that these natural benefits are lost. Here is a low-fat, no fuss version that lets the tuna stand out.

Healthy Tuna Sandwiches

2 cans (6 oz, 170 g) tuna packed in water, drained
Juice of 2 limes or 1 lemon
2-3 scallions (spring onions), green and white parts, finely chopped
1/2 cup (125 ml) chopped fresh cilantro (coriander leaves) or parsley
1/4 cup (60 ml) chopped walnuts or pecans
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
8 slices whole wheat bread, toasted if desired
Or 4 whole wheat flour tortillas or pita breads
Romaine lettuce leaves
Slices of ripe tomato

Combine the tuna, lime juice, scallions, cilantro, walnuts, salt, pepper, and optional hot sauce in a bowl and stir to combine. Make sandwiches using the tuna mixture, your bread of choice, lettuce leaves, and tomato slices. Makes 4 sandwiches.

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Rather than give details for a filling for this unusual sandwich, I'll let you use your imagination.

Hot Cream Cheese Sandwiches

1 lb (450 g) cream cheese at room temperature
3 eggs, lightly beaten
1/4 cup (60 ml) finely chopped chives or scallions (spring onions)
1 loaf French bread (baguette)
Suggested fillings:
Thinly sliced cooked ham
Thinly sliced smoked salmon
Thinly sliced cooked turkey
Canned tuna, drained and mixed with finely chopped
green bell pepper (capsicum)
Chopped raw vegetables
Cooked shrimp or crab meat

Combine the cream cheese, eggs, and chopped chives in a bowl and beat with a wooden spoon until thoroughly combined. Cut the loaf of bread in half lengthwise and scoop out some of the soft interior, forming a pair of shallow shells. Fill the bread with a filling of your choice and spread the cream cheese mixture in a thick layer on top of both halves of the loaf. Place on a baking sheet and bake in a preheated 450F (230C) oven until the topping is set and lightly browned, about 15 minutes. Cut into individual portions and serve immediately. Serves 6 to 8.

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This sandwich is great as an appetizer, cut into small pieces to be served with cocktails, or as a nutritional and unusual breakfast treat. Fresh peaches may also be used instead of mango.

Mango and Goat Cheese Sandwiches

4 oz (110 g) goat cheese
2 Tbs (30 ml) cottage cheese
2 sesame rolls, hamburger buns, or rolls of your
choice, toasted
1 ripe mango, peeled and sliced

Mix the goat cheese and cottage cheese together with a fork and spread on the toasted rolls, Top with mango slices. Serves 2.

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These burgers taste just like Mom's meatloaf. What could be better than that?

Meatloaf Burgers

1 Tbs (15 ml) olive oil
1/2 medium onion, finely chopped
2-3 cloves garlic, finely chopped
1 1/2-2 lbs (675-900 g) lean ground chuck or sirloin
1 egg, lightly beaten
1/4 cup (60 ml) bread crumbs
2 Tbs (30 ml) ketchup, plus additional for glazing
1 Tbs (15 ml) Dijon-style mustard
Salt and freshly ground pepper to taste

Heat the oil in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Combine with the remaining ingredients and mix gently but thoroughly. Form into 4 to 6 patties and grill directly over hot coals to an internal temperature of 160F (70C). Top each burger with about 1 tablespoon (15 ml) of ketchup after turning. Serves 4 to 6.

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I hope that this week's recipes have demonstrated that you can put just about anything you like in your burgers, and I emphasize the "anything you like" part because they offer an excellent opportunity to modify your favorite burger recipe to reflect your family's preferences. This recipe is no exception, so feel free to add or subtract ingredients at will.

Mediterranean Burgers

1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
Salt and freshly ground pepper to taste
1/4 cup (60 ml) shredded mozzarella or fontina cheese
3 Tbs (45 ml) chopped green or black olives
2 Tbs (30 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) chopped capers
2 Tbs (30 ml) chopped pine nuts (pignoli)
2 Tbs (30 ml) chopped fresh parsley

Mix the meat with the salt and pepper and form into 8 or 12 patties. Combine the remaining ingredients and divide between half the patties. Place the remaining patties on top and press the edges to seal. Grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking. Serves 4 to 6.

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This was one of my first "creations." Notice that I have put "creations" in quotes, because I know that I wasn't the first to come up with this. It goes back to my college dormitory days, when about all I had to work with was a Sabatier knife (always buy the best-I still have the knife), a wooden cutting board, and a toaster oven. It was a favorite late night snack, hence the name, but it also makes a great breakfast or brunch treat. Rather than giving quantities I'll just give the procedure so you can make as many as your appetite, and the number of mouths you have to feed, can handle.

"Midnight Special" Open-Faced Sandwich

For each open-faced sandwich spread some good quality Dijon mustard on a slice of bread. Top with a slice or two of cheese (Swiss, American, provolone, or whatever you have on hand). Place a slice of ripe tomato on this, sprinkle with a pinch of dried oregano, thyme, sage, or whatever herb suits your mood, and a grinding of black pepper. Optionally (this makes it really good, but fat-laden) add a slice of bacon, cut in half. Cook in a toaster oven or under the broiler until the bacon is cooked and the cheese bubbles.

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The name of this classic New Orleans sandwich supposedly comes for the name of the bread in some Italian dialect, and it's really nothing more than a hero sandwich. What makes it stand out from the rest of the world's hero sandwiches is the olive salad, and what a difference it makes. You may find yourself putting it on all your cold cuts from now on.

Muffaletta

For the olive salad:
1 cup (250 ml) finely chopped, pitted, brine-cured green olives, such as Picholine
1 cup (250 ml) finely chopped, pitted, brine-cured black olives, such as Kalamata
1/2 cup (125 ml) extra virgin olive oil
1/2 cup (125 ml) finely chopped fresh parsley
1/2 cup finely chopped capers
2 tsp (10 ml) finely chopped fresh oregano, or 1 tsp (5 ml) dried oregano
1/2 cup (125 ml) chopped pimientos
1/4 cup (60 ml) chopped pickled cocktail onions
Salt and freshly ground black pepper to taste
1 Tbs (15 ml) lemon juice

For the sandwich*:
1 round loaf of Italian or French bread, about
8 to 9 inches (20 to 22 cm) in diameter
1 cup shredded lettuce
4 oz (125 g) thinly sliced mortadella
4 oz (125 g) thinly sliced salami
4 oz (125 g) thinly sliced Fontina, provolone,
or mozzarella cheeses
1 large ripe tomato, cut into thin slices

* As with any hero sandwich, the filling can vary. Use your favorite cold cuts in place of those I have suggested here if you prefer.

Combine the ingredients for the olive salad and mix well in a large bowl. Cover and refrigerate for at least 8 hours.
Slice the bread in half horizontally and scoop out some of the soft bread inside, creating a slight cavity in each side. Drain the olive salad, reserving the juice, and liberally brush the juice on each half of the loaf. Spread half the olive salad on the bottom half of the loaf. Then add the lettuce, meats, cheese, and tomato in layers. Top with the remaining olive salad and cover with the top of the loaf. Wrap tightly in plastic or paper and place on a large plate. Place another plate on top, and weigh this down with some canned goods. Refrigerate for at least 1 hour, or up to 6 hours, and cut into wedges to serve. Serves 4 to 6.

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This recipe calls for mushrooms that are readily available to most people, but if a different type of wild mushroom is available in your area, please feel free to substitute it.

Mushroom Bruschetta

2 Tbs (30 ml) olive oil
1 red bell pepper (capsicum), seeded and chopped
1 green bell pepper (capsicum), seeded and chopped
2 scallions (spring onions), green and white parts, chopped
2-4 cloves garlic, finely chopped
2 cups (500 ml) chopped portobello, shiitake, white button, or any combination of fresh mushrooms
1 Tbs (15 ml) chopped fresh basil, or 1 tsp (5 ml) dried
1/2 tsp (2 ml) dried thyme
1/4 cup (60 ml) freshly grated Parmesan cheese
1 tsp (5 ml) balsamic vinegar
Salt and freshly ground pepper to taste
1 loaf French bread, cut into 1/2-inch (2 cm) slices, toasted
1/2 cup (125 ml) grated mozzarella cheese

Heat the olive oil in a skillet over moderate heat and saute the peppers, scallions, and garlic for 2 to 3 minutes. Add the mushrooms and cook covered for 5 minutes. Add the basil and thyme and cook uncovered until all the liquid has evaporated, about 10 minutes. Remove from the heat and add the Parmesan, balsamic vinegar, salt, and pepper. Spoon onto the toasted slices of French bread and top with the mozzarella. Heat under a preheated broiler just until the cheese melts. Serves 4 to 6.

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If you like mushrooms half as much as I do, then you'll love this sandwich. Feel free to substitute fresh shiitake, oyster, or white button mushrooms if you like.

Mushroom Supreme Sandwiches

4 Tbs (60 ml) butter
1 lb (450 g) Portobello mushrooms, sliced
1 tsp (5 ml) dried thyme
Salt and freshly ground pepper to taste
1/2 cup (125 ml) sour cream
8-12 slices rye bread, toasted

Heat the butter in a large skillet over moderate heat and saute the mushrooms and thyme until all the liquid released by the mushrooms has evaporated, 10 to 15 minutes. Season with salt and pepper and remove from the heat. Stir in the sour cream and divide the mixture over half the toast slices. Top with the remaining toast and serve immediately. Serves 4 to 6.

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These sandwiches have been favorites of several members of several generations in my family. You can mix the ingredients together before spreading on the bread, but this method is a no-muss, no-fuss alternative.

Olive and Nut Sandwich

2 slices pumpernickel or rye bread
2 Tbs (30 ml) cream cheese
4-6 pimiento-stuffed olives, chopped
4-6 pecan or walnut halves, chopped
1 Tbs (15 ml) chopped parsley

Toast the bread lightly. Spread with cream cheese and top with chopped olives, nuts, and parsley. Serves 1.

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This sandwich is most appropriate as a breakfast or brunch item, but kids will like it at any time of day and I can tell you from personal experience that it makes a great late-night snack.

Open-Faced Hawaiian Sandwiches

8-12 slices bacon
2 eggs
1 cup (250 ml) pineapple juice (you can use the liquid from the canned pineapple)
4-6 slices white or whole wheat bread
4-6 slices canned pineapple

Fry the bacon in a skillet over moderate heat until crisp and transfer to paper towels to drain. Beat the eggs and pineapple juice together in a shallow bowl or pie plate and soak the bread in the mixture. Saute in the bacon fat remaining in the skillet until golden brown on both sides and transfer to a serving platter or individual plates. Saute the pineapple in the same skillet until heated through and lightly browned on both sides. Top each slice of bread with 2 slices of bacon and a slice of pineapple. Makes 4 to 6 sandwiches.

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My father will usually order a fish sandwich for lunch if it's on the menu, and this acorn didn't fall far from the tree-I even like the fish sandwiches at the place with the golden arches. The problem with most fish sandwiches is that, due to the deep-frying, they are frequently the menu item highest in fat content. Here is a low-fat version with all the crispy crunchiness of the more traditional version.

"Oven-Fried" Fish Sandwiches

1 1/2-2 lbs (675-900 g) fillets of catfish, perch, sea bass, red snapper, or any good quality fresh fish
1 1/2 cups (375 ml) milk
Fresh or dried bread crumbs for dredging (Japanese panko is excellent for this recipe)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
3-4 Tbs (45-60 ml) olive oil
4-6 kaiser rolls, hamburger buns, or hoagie buns
Lettuce leaves
Sliced tomatoes
Tartar sauce (see index)

Soak the fish in the milk for 10 to 15 minutes. Season the bread crumbs with salt, pepper, and optional cayenne. Dredge the fish fillets in the bread crumb mixture, discarding the milk. Drizzle a little olive oil on a baking sheet and place the breaded fillets on top. Drizzle with the remaining oil and bake in a preheated 500F (260C) oven until the fish is firm to the touch and flakes easily, 4 to 5 minutes. Make sandwiches with roll of your choice, lettuce, tomato, and tartar sauce if desired. Makes 4 to 6 sandwiches.

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This specialty of Nice is basically a salade niçoise on bread. The name means "bathed bread," so whatever you do, don't omit the vinaigrette dressing.

Pan Bagnat

2 large crusty French bread rolls, halved horizontally
1/2 recipe basic vinaigrette sauce (see below)
1-2 ripe tomatoes, thinly sliced
6-10 leaves fresh basil
1 4-oz (110 g) can tuna packed in olive oil, drained
4 large strips canned roasted red pepper or pimientos
1/2 red onion, thinly sliced
2-3 leaves romaine lettuce, torn into small pieces
8-12 pitted black olives

Remove some of the crumb from inside the rolls and drizzle each half with about 1 tsp (5 ml) of the vinaigrette. Layer the tomatoes, basil, tuna, roasted red peppers, and onion on the bottom halves of the rolls. Toss the romaine lettuce and pitted olives with about 3 Tbs (45 ml) of the vinaigrette and divide between the sandwiches. Top with the tops of the rolls, press together gently but firmly, and wrap tightly in plastic wrap or aluminum foil. Refrigerate for 1 to 2 hours before serving. Serves 2 to 4.

Basic Vinaigrette Sauce

1 Tbs (15 ml) finely chopped shallot or onion
1 tsp (5 ml) Dijon-style mustard
1/4 cup (60 ml) red wine vinegar
Salt and freshly ground pepper to taste
3/4 cup (180 ml) extra virgin olive oil

Combine the shallot, mustard, vinegar, salt, and pepper in a small mixing bowl and whisk until thoroughly combined. Add the oil in a thin stream, whisking constantly. If the sauce separates before being used it me be recombined by whisking vigorously for a few seconds. Makes 1 cup (250 ml).

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If you have access to a nice French-style pâté, then by all means use it. Otherwise, liverwurst can be substituted.

Pâté Sandwiches

1 Tbs (15 ml) butter
1 clove garlic, finely chopped
1/2 cup (125 ml sliced mushrooms
Salt and freshly ground pepper to taste
4 slices dark rye or pumpernickel bread
4 oz (110 g) liver pate or liverwurst
3 Tbs (45 ml) chopped fresh parsley

Heat the butter in a small skillet over moderate heat and saute the garlic and mushrooms until the mushrooms are tender and lightly browned, about 5 minutes. Season with salt and pepper and set aside to cool. Spread the liver pate on half the bread, top with the chopped parsley, mushrooms, and the remaining bread. Serves 2.

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Most Americans will enjoy dozens of Philly cheese-steaks in the course of a lifetime, but this may be a new treat for our friends in other countries. It is generally attributed to one Pat Olivieri of Pat's Restaurant (now Pat's King of Steaks Restaurant) in South Philadelphia, although others contend for the honor of inventing it. According to legend, Pat's supplier delivered a bunch of beef instead of hot dogs one day, so Pat sliced it thin, grilled it, and placed it on a bun in 1930 or 1932-Pat wasn't sure which. He didn't add the cheese until 1948, and if you want it with grilled onions you have to ask for a "cheese with." I wouldn't have mine any other way.

Philly Cheese-Steak

Ingredients per sandwich:
2-3 very thin slices of beef (Pat's King of Steaks uses rib-eye)
Salt and freshly ground pepper to taste
1-2 slices American cheese, or cheese of your choice
Toasted hoagie of French roll, or hot dog bun
Grilled onions

Grill the beef on a griddle or large skillet over moderate heat, turning it several times. While still on the griddle, season with salt and pepper and top with the sliced cheese. Transfer to the roll with a spatula and top with grilled onions.

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I can't honestly say that this is an authentic Greek dish, but many of its ingredients are Greek and it tastes great, so who cares.

Pita Stuffed with Eggs

2 Tbs (30 ml) butter
4 to 6 eggs, beaten
1 medium tomato, chopped
2 scallions (green onions, spring onions) green and white parts, finely chopped
1/2 cup (125 ml) crumbled feta cheese
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
4 to 6 pita breads

Melt the butter in a large skillet over moderate heat. Combine the eggs, tomato, scallions, feta, oregano, salt, and pepper and pour into the skillet. Cook as you would scrambled eggs, until set. Cut pockets in the pita breads with a serrated knife. Fill the breads with the egg mixture. If the pitas are large, you might want to cut them in half before filling. Serves 4 to 6.

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The classic British pub's ploughman's lunch consists of a chunk of cheddar cheese, a piece of crusty bread, some pickled or raw onions, and a pint of ale. Here is a version that travels well, and all you need to add is the pint of ale.

Ploughman's Lunch Sandwiches

4 oz (110 g) best quality cheddar cheese, sliced
4 slices crusty white bread, buttered
3 Tbs (45 ml) mango chutney
2 scallions (spring onions), green and white
parts, chopped

Place the cheese on 2 of the slices of buttered bread, spread the chutney over the cheese, and top with the chopped scallions and the remaining bread. Serves 2.

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If you aren't in the habit of keeping a jar of pizza sauce in your pantry, any prepared spaghetti sauce will do. Teach your kids how to make these for themselves and you might never have to make them sandwiches again.

Quick Mini Pizzas

1 English muffin, split
4 Tbs (60 ml) pizza sauce
4 Tbs (60 ml) grated mozzarella cheese
4-6 thin slices pepperoni sausage (optional)

Spread the pizza sauce on the English muffin halves, top with the cheese and optional pepperoni, and toast in a toaster oven until the cheese is melted and bubbling. Serves 1.

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Bruschetta (pronounced brew-SKEH-tah) is traditionally grilled over hot coals, but your oven's broiler will do the job. The real secret to this recipe is the bread-use a rustic round loaf with a thick, crunchy crust if possible.

Roasted Garlic Bruschetta

2 heads garlic, roasted and peeled (recipe below)
Extra-virgin olive oil
Salt and freshly ground pepper to taste
8-12 thick slices good quality, crusty bread

Mash the garlic with enough olive oil to make a thick paste and season with salt and pepper. Grill or broil the bread until toasted on both sides. Spread the garlic paste on one side, drizzle with additional olive oil if desired, and serve immediately. Serves 4 to 6.

Roasted Garlic

2 heads garlic
2 Tbs (30 ml) olive oil
Salt and freshly ground pepper to taste

Break the heads of garlic into individual cloves but do not peel them. Spread them on a baking sheet, drizzle with the oil, and season with salt and pepper. Bake in a preheated 375F (190C) oven for 30 minutes. To peel, squeeze the thicker ends of the cloves to force the soft garlic out of the papery shells.

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These sandwiches are easy enough to throw together for a bunch of kids, and elegant enough to earn you praise at a fancy luncheon or church social.

Salmon and Cucumber Roll-Ups

1/2 cup (125 ml) cream cheese at room temperature
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) chopped fresh chives
1 tsp (5 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
4 10-inch (25 cm) flour tortillas
8 oz (225 g) thinly sliced smoked salmon
1 seedless (English) cucumber

Combine the cream cheese, lemon juice, chives, parsley, salt, and pepper in a small mixing bowl and stir with a fork to combine thoroughly. Spread the mixture on the tortillas. Cover with the sliced salmon. Using a vegetable peeler, shave thin lengthwise slices of the cucumber and lay them on top of the salmon. Roll the tortillas tightly and wrap in plastic wrap. Chill for 1 to 4 hours. Unwrap and cut each tortilla into 3 to 4 pieces. Serve chilled. Serves 4 to 6.

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If you buy frozen cooked and peeled shrimp, this sandwich can be put together as soon as they thaw.

Shrimp and Watercress Sandwiches

4 slices whole wheat bread
Tomato mayonnaise (see below)
1 bunch watercress, trimmed
1 cup (250 ml) coarsely chopped cooked shrimp

Spread the tomato mayonnaise on 2 slices of bread and layer the watercress on top. Divide the shrimp between them and top with the remaining bread. Serves 2.

Tomato Mayonnaise

1 tomato, peeled, seeded, and chopped
1 clove garlic, finely chopped
1 cup (250 ml) mayonnaise
1 Tbs (15 ml) tomato paste
1 tsp (5 ml) brown sugar

Combine all ingredients in an electric blender or food process and process until smooth. Makes about 1 1/2 cups (375 ml).

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This classic American sandwich is also known as a "loosemeat" sandwich in some parts of the country. It first caught on in the 1950s and, unlike many food fads of the era, its popularity has never waned.

Sloppy Joes

1 Tbs (15 ml) vegetable oil
1 small onion, finely chopped
1 small red bell pepper, cored, seeded, and finely chopped
4 cloves garlic, finely chopped
1-1 1/2 lbs (450-675 g) ground beef
Salt and freshly ground pepper to taste
1/2 cup (125 ml) chili sauce or ketchup
1/2 cup (125 ml) beer or water
3 Tbs (45 ml) Worcestershire sauce
Hot pepper sauce to taste (optional)
4-6 hamburger buns or other rolls, split and toasted

Heat the oil in a large skillet over moderate heat and saute the onion, bell pepper, and garlic until the onion is tender but not browned, about 5 minutes. Add the beef, salt, and pepper and cook, breaking up any lumps of meat, until the meat is lightly browned, about 5 minutes. Add the chili sauce, beer, Worcestershire sauce, and optional hot sauce and simmer partially covered until the sauce has thickened some, about 15 minutes. Spoon the mixture over the bottoms of the buns and cover with the tops. Serves 4 to 6.

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These elegant little open-faced sandwiches are perfect at breakfast, brunch, or as a late-night snack.

Smoked Salmon and Egg Sandwiches

For each sandwich:
1 tsp (5 ml) butter
1 slice rye, pumpernickel, or other dark bread
1 large slice (about 1 oz, 30 g) smoked salmon
1 cooked scrambled egg
Salt and freshly ground pepper to taste

Spread the butter on the bread and place the salmon on top. Top with the scrambled egg and season with salt and pepper. Serves 1.

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If you have leftover steak in the fridge, this sandwich can be ready in a matter of minutes. If not, go a head and cook one in a skillet-it will only add a couple of minutes to the recipe.

Steak and Avocado Sandwiches

1 10-oz (280 g) beef steak
Salt and freshly ground pepper to taste
1 Tbs (15 ml) olive oil
3 Tbs (45 ml) mayonnaise
1 tsp (5 ml) grated lemon rind
1 tsp (5 ml) lemon juice
4 slices rye or multi-grain bread
2 large leaves romaine lettuce
1 ripe avocado, peeled, pitted, and sliced

Season the steak generously with salt and pepper. Heat the olive oil in a skillet over high heat and saute the steak until browned on both sides and still pink in the center, 3 to 4 minutes per side. Meanwhile, stir together the mayonnaise, lemon zest, and lemon juice. Spread the mayonnaise mixture on two of the slices of bread and top with the romaine lettuce. When the steak is done, cut into thin slices across the grain and place on top of the romaine. Top with the avocado slices and remaining bread. Serves 2.

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These little grilled sandwiches are great as an first course or cut into quarters as a cocktail hors d'oeuvre, and are also frequently served as a luncheon dish and as a snack.

Swedish Spring Sandwiches

1/2 loaf day-old homemade-type white bread, unsliced
12 anchovy fillets, finely chopped
4 Tbs (60 ml) butter
2 Tbs Dijon style mustard
4 hard cooked eggs, peeled and finely chopped
1/4 (60 ml) cup finely chopped fresh dill,
or combination of dill, parsley, and chives
Freshly ground black pepper to taste
2 Tbs (30 ml) butter
2 Tbs (30 ml) vegetable oil

Trim the crust off the bread and cut into thin (1/8 inch, 0.5 mm) slices. You will need 12 slices. Mash together the anchovies, butter, mustard, eggs, herbs, and pepper in a small bowl. Spread this mixture evenly over 6 of the slices of bread, and top with the remaining 6 slices, pressing together lightly. Wrap in wax paper and refrigerate for at least 1 hour, until the filling is firm. Heat the butter and oil in a heavy skillet until the foam subsides. Add the sandwiches 2 or 3 at a time and fry for 2 or 3 minutes on each side until they are golden brown. Place on paper towels to drain. To serve as cocktail snacks, cut into quarters. Makes 6 sandwiches or 24 hors d'oeuvre.

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The swordfish in this recipe may be cooked in advance as the recipe indicates, or you can grill it at your picnic location.

Swordfish Sandwiches with Olive Mayonnaise

2-3 swordfish steaks, about 1/2 inch (1 cm) thick and 10 oz (280 g) each
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
8-12 slices sourdough bread
Olive mayonnaise (see index)
1-2 ripe tomatoes, sliced
1 bunch arugula (rocket, roquette)

Season the swordfish with salt and pepper. Heat the oil in a skillet over high heat and sear the steaks until barely done, about 3 minutes per side. Remove the steaks from the pan and cut into strips. Coat half the bread slices with olive mayonnaise and divide the swordfish between them. Top with tomato, arugula, and the remaining bread. Serves 4 to 6.

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A couple of canned products from the Mexican section of your supermarket make these Southwestern-style burgers a cinch to make.

Tex-Mex Burgers

1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
1 canned chipotle chile in adobo, chopped, or to taste
1/2 cup (125 ml) shredded Monterey Jack or other mild cheese
1/4 cup (60 ml) canned roasted green chili peppers
1/4 cup (60 ml) finely chopped onion
1/4 cup (60 ml) chopped cilantro (coriander leaves) (optional)
1 tsp (5 ml) chili powder
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste

Combine all the ingredients in a mixing bowl and mix thoroughly with your hands. Form gently into 4 to 6 patties and grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking. Serves 4 to 6.

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Nobody loves a good hamburger more than I do, but they can get a bit boring after a while. Here is a version that will wake up the taste buds and remind you that there can be more to burgers than plain ground beef.

Thai Burgers with Gingered Mushrooms

For the burgers:
1 1/2-2 lbs (675-900 g) lean ground chuck or sirloin
1/4 cup (60 ml) finely chopped fresh cilantro (coriander leaves)
2 Tbs (30 ml) finely chopped fresh mint
1 Tbs (15 ml) lime juice
1 Tbs (15 ml) finely chopped jalapeno pepper, or to taste
1 Tbs (15 ml) finely chopped garlic
1 tsp (5 ml) grated lime zest
1 tsp (5 ml) grated ginger
Salt and freshly ground pepper to taste

For the mushrooms:
3 Tbs (45 ml) butter
2 Tbs (30 ml) peanut oil
2 tsp (10 ml) grated fresh ginger
8 oz (225 g) fresh shiitake mushrooms, stems removed, sliced
Salt and freshly ground pepper to taste

Combine all the burger ingredients in a large bowl and mix gently but thoroughly. Form into 4 to 6 patties and grill directly over hot coals to an internal temperature of 160F (70C). Heat the butter and peanut oil in a skillet over moderate heat and saute the ginger for about 30 seconds. Add the mushrooms and saute until tender, about 5 to 6 minutes. Season with salt and pepper. Serve the burgers on toasted buns, topped with the mushrooms. Serves 4 to 6.

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Since the sun never sets on the Recitopian Empire, I can found hard at work at some strange hours, and this sandwich is a favorite of mine regardless of the time of day. It makes a great breakfast on the go, it's a quick and easy lunch item, and it just might be the perfect midnight snack. Rather than using my standard recipe format, I think I'll just tell you how I make it.

The Chef's Favorite Fried Egg Sandwich

I begin by popping a couple of slices of bread into the toaster. My favorite for this sandwich is rye, but whole wheat makes a great sandwich too. Then I heat a small dab of butter in a skillet over moderate heat and break 1 or 2 eggs (who am I kidding? I always use 2 eggs, but 1 egg will do) directly into the skillet. I wait for them to set up a little and then I break the yolks and swirl them a little with a wooden spatula. I like the eggs to be partially mixed into the whites so that they are combined but still separated into distinct yellow and white parts. Don't forget to season the eggs with salt and a liberal grinding of pepper. I fry this until the bottom of the eggs are set, shaping them into a single mass of about the same size and
shape as the bread while they cook. Then I flip it and give it about 30 seconds on the second side. Meanwhile, I prepare the toasted slices of bread. Sometimes I butter one side and sometimes I add a small dollop of mayonnaise instead, but I always spread some good Dijon mustard on one piece of the toast. I prefer to slide the eggs out of the skillet and onto the toast rather than trying to lift them with the spatula, but either way works fine. Sometimes I stop there, just topping the sandwich with the second piece of toast and chowing down, but I almost always add a slice of cheese on top of the steaming eggs so that it melts nicely. Swiss cheese (Gruyere) is my favorite, but cheddar, provolone, and even processed American cheese are also good. If I am lucky and have some cornichons in the refrigerator, I'll have a couple on the side. If I'm not so lucky, a couple of slices of sweet pickle are a nice accompaniment. Makes 1 sandwich.

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James Beard does such a wonderful job of describing the making of this sandwich that I have reprinted it exactly as it appears in his book.

The Perfect Club Sandwich

The perfect club sandwich starts with a piece of freshly made crisp buttered toast. On this goes a leaf of lettuce and a bit of mayonnaise, slices of chicken breast, slices of peeled ripe tomatoes, a sprinkle of salt, crisp bacon rashers, more mayonnaise, and a second piece of toast. Some people toss in an additional piece of lettuce, but it isn't necessary. Green olives and sweet pickles are standard garnish.
For a large party, serve a hot platter of bacon, a platter of cold sliced chicken, and a platter of tomatoes. Also have ready a plate of lettuce and olives and a bowl of mayonnaise. Make toast for guests and let them build their own sandwiches.

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This sandwich is similar to many found in Florida, New Orleans, and other parts of the Gulf coast. If you have ever sampled them while lazing on the beach or strolling the French Quarter, you will probably remember them as the "ultimate" shrimp sandwich.

The Ultimate Shrimp Sandwich

3/4 lb (340 g) cooked shrimp, coarsely chopped
1/4 cup (60 ml) chopped green pepper (capsicum)
1/4 cup (60 ml) chopped celery
1/4 cup (60 ml) chopped cucumber
1/4 cup (60 ml) diced tomatoes
1/4 cup (60 ml) finely chopped scallion (spring onion), green and white parts
1/4 cup (60 ml) mayonnaise
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
6 hot dog buns (frankfurter rolls)
2 Tbs (30 ml) butter
1 cup (250 ml) shredded lettuce

Combine the shrimp, vegetables, mayonnaise, salt, pepper, and optional hot sauce in a bowl and toss to combine thoroughly. Spread the buns with butter and divide the lettuce among them. Top with the shrimp mixture. Serves 6.

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This is an elegant little appetizer that is right at home any time finger-food is called for.

Tomato and Basil Crostini

4 plum tomatoes, seeded and chopped
12 to 16 slices French bread (baguette type)
1 large clove of garlic, peeled
2 Tbs (30 ml) olive oil
1/4 cup (60 ml) chopped fresh basil
Zest of 1 lemon
Salt and freshly ground pepper to taste

Allow the tomatoes to drain in a colander for 30 minutes. Toast the slices of bread and rub each with garlic. Combine the tomatoes with the remaining ingredients in a small bowl and divide between the slices of toast. Serve immediately. Serves 4 to 6.

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This tuna salad is given a touch of sophistication with the addition of walnuts and capers.

Tuna and Walnut Salad Sandwiches

1 7-ounce (196 g) can tuna, drained and flaked with a fork
6 Tbs (90 ml) mayonnaise
1/2 cup (125 ml) finely chopped walnuts
1/4 cup (60 ml) finely chopped sweet pickles or pickle relish
1/4 cup (60 ml) finely chopped capers
1/2 green or red bell pepper (capsicum) seeded and finely chopped
Salt and freshly ground pepper to taste
Lettuce leaves
12 slices white bread

Combine all ingredients except the lettuce and bread and stir gently to combine. Place a lettuce leaf on 6 slices of bread and divide the tuna mixture among them. Top with the remaining bread. Makes 6 sandwiches.

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Here are all the flavors of Provence combined in one easy to make sandwich.

Tuna, Caper, and Olive Sandwiches

1 6-oz (170 g) tuna packed in olive oil, drained
2 Tbs (30 ml) mayonnaise
1 Tbs (15 ml) sour cream
1 tsp (5 ml) lemon juice
10 black olives, pitted and coarsely chopped
1 Tbs (15 ml) drained capers
Salt and freshly ground pepper to taste
2 leaves romaine lettuce
2 6-inch (15 cm) pieces baguette, halved horizontally

Combine the tuna, mayonnaise, sour cream, lemon juice, olives, capers, salt, and pepper in a small bowl and stir with a fork to combine. Spread the tuna mixture over the bottom halves of the baguette, top with the lettuce and top halves of the bread. Serves 2.

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The apple in this recipe may not be much of a surprise if you were expecting, say, chocolate truffles or fried grasshoppers, but it does lend an unexpected crunchy sweetness to the traditional tuna salad.

Tuna Surprise Sandwiches

1 can (6 oz, 170 g) tuna, drained
1 small apple, cored and diced
2 Tbs (30 ml) mayonnaise
2 Tbs (30 ml) chopped celery
Salt and freshly ground pepper to taste
4-6 slices bread

Combine the tuna, apple, mayonnaise, celery, salt, and pepper and spread on bread. Makes 2 to 3 sandwiches.

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Be sure to keep this sandwich in mind the next time you have leftover turkey in the fridge.

Turkey and Orange Sandwiches

3 Tbs (45 ml) mayonnaise
1 Tbs (15 ml) Dijon mustard
1 Tbs (15 ml) grated orange zest
Salt and freshly ground pepper to taste
2 6-inch (15 cm) pieces of baguette, halved horizontally
2-4 lettuce leaves
8 oz (225 g) cooked turkey, thinly sliced
1 orange, peeled and thinly sliced
1 avocado, peeled, seeded, and thinly sliced

Combine the mayonnaise, mustard, orange zest, salt, and pepper in a small bowl and stir to combine. Spread the mayonnaise mixture on the bottom halves of the baguette. Top with the lettuce, sliced turkey, orange, avocado, and the remaining bread. Serves 2.

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This sandwich has all the flavors of the classic club sandwich with only a fraction of the effort.

Turkey Club Roll-Up

For each sandwich:
1 large flour tortilla
1 tsp (5 ml) mayonnaise
2 slices deli turkey
1 slice cheese of your choice
1 slice crisp bacon
1 lettuce leaf
2 slices tomato
Freshly ground pepper to taste

Spread the tortilla with mayonnaise. Place the turkey, cheese, bacon, lettuce, and tomato on in layers. Season with pepper and roll up jelly roll fashion. Wrap in wax paper or aluminum foil. Makes 1 sandwich.

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The flavors of the classic American salad are combined in spreadable form in this healthy sandwich.

Waldorf Sandwich

1/2 apple, cored and diced
2 Tbs (30 ml) softened cream cheese
1 Tbs (15 ml) chopped walnuts
1 Tbs (15 ml) chopped celery
2 slices bread

Combine the apple, cream cheese, walnuts, and celery and spread on bread. Makes 1 sandwich.

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These open-faced sandwiches originally went by the name of Welsh Rabbit, possibly because cheese was often available when rabbits were not. It came to be called Welsh Rarebit in the late 18th century, as it frequently still is, but the correct designation is rabbit.

Welsh Rabbit

4 slices homemade-type white bread, trimmed of crusts and toasted
2 cups (500 ml) grated sharp Cheddar cheese (approx. 1/2 lb, 225 g) combined with
1 Tbs (15 ml) all-purpose flour
1/4 cup (60 ml) beer
1 Tbs (15 ml) butter
1 tsp (5 ml) Worcestershire sauce
1/4 tsp (1 ml) dry English mustard
A pinch of cayenne pepper

Combine in a heavy 2 to 3 qt (2 to 3 L) saucepan the cheese and flour mixture, beer, butter, Worcestershire sauce, mustard, and cayenne pepper. Cook over moderate heat, stirring constantly and not allowing the mixture to boil, until it is smooth. Place the slices of toast in a shallow ovenproof dish just large enough to hold them (you may use more than one dish if you do not have one the right size to fit all four pieces snugly) and pour the rabbit evenly over them. Place the dish under the broiler for one or two minutes to brown the cheese lightly and serve immediately. Serves 2 to 4.

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