Melts

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.

Vitaly Paley, the chef and owner of Paley's Place, created this deliciously indulgent version of the classic tuna melt while competing in a cook-off sponsored by the Oregon Dungeness Crab Commission. Pairing moist chunks of crab with brioche, truffle butter and nutty Gruyère cheese easily snagged him a first-place prize. More Recipes With Crab

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. More Fantastic Sandwiches

These cheese melts are spicy, gooey and fragrant with red onion, jalapeño, cilantro and Sriracha. Slideshow:  More Hot Melted Sandwiches Recipes