Tuna Melts with Pickled Chicories
Pickled chicories amp up this tuna melt, a lunchtime classic, and are a great use for leftover mixed chicories. The pickles can add a pop of tangy sweetness to salads or be served as a condiment with grilled or roasted meats.
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Sweet-and-Smoky Grilled Cheese Toastie
A combination of chipotle-spiked béchamel and mild Comté cheese melt together to create the rich, creamy center in this pressed “toastie” sandwich.
Patty Melts with Charred Scallion-Chipotle Mayo
Classic versions of the patty melt often include caramelized onions, but those take time, so here cookbook author Molly Stevens leans on quick-charred scallions instead. Chipotle-spiked mayonnaise adds an extra dose of lushness and a punch of smoky heat. For the cheese, semisoft cheeses like Oaxaca or Monterey Jack add a satisfying tang, but any good melting cheese works—cheddar or Swiss are perfectly delicious stand-ins. You’ll need a heavy skillet (cast iron works great) that can hold four sandwiches; otherwise work in batches or in two skillets. Form the ground beef patties to match the size of the bread, ensuring every bite of the finished sandwich achieves a proper bread-to-cheese balance.
Grilled Cheese with Corn and Calabrian Chile
Nancy Silverton’s L.A. restaurant Pizzeria Mozza celebrates unfussy, straightforward, focused food that uses fresh California produce. This upgraded grilled cheese by the 1990 BNC alum is filled with a charred sweet corn-studded blend of nutty English-cheddar, sharp caciocavallo, and just enough mayonnaise to bind it all together. Thick slices of sourdough get a beautifully buttery, golden crust in a cast iron skillet, while Calibrian chile sneaks in with just the right amount of heat. Satisfyingly rich, sharp, and indulgent, cheese filling is a knockout on burgers, or even as a hot dip with crackers and crudités.Related: More Grilled Cheese RecipesThe Best Way to Make Grilled Cheese
Vegetarian Muffulettas
In this meatless take on the classic New Orleans sandwich, garlic-infused roasted vegetables take the place of the traditional Italian cold cuts. You might want to make a double batch of the tangy olive relish—it’s also delicious in pasta or bean salad, or served on top of grilled or roasted fish. Related: More Vegetarian Sandwich Recipes
