This creamy Middle Eastern eggplant dip is traditionally served with warm pita, but that's hardly necessary to enjoy this hearty, delicious spread. Here, we top the pita with the dip and a mixture of romaine, tomato, and cucumber for an extraordinarily tasty meal.
Carrie Dove has spent many summers in Jackson Hole, Wyoming, where the Betty Rock Cafe made sandwiches that inspired this recipe. Dove lays slices of roasted pork tenderloin on a baguette, then piles on smoky sauerkraut-bacon relish and a sweet-tart chutney of pears, ginger, vinegar and mustard seeds.
Karen DeMasco's crumbly soft, jammy-sweet bars travel well, so they're ideal for plane travel. She says, "They are quick to put together with pantry staples, and everyone seems to love them." They're delicious made with any flavor of jam, as well as the raspberry preserves called for here.
The usual version of this Provençal sandwich is basically a salade niçoise on a roll. We've omitted the tuna and added fennel and chickpeas. Stuff the filling into hollowed-out rolls and let the delicious juices soak into the bread.