Salad Sandwiches

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.

“If I only have one hour left to live, a potato with mayonnaise would be one of my last bites,” says chef Claus Meyer of the Great Northern Food Hall in Grand Central Station. This open-face rye sandwich is Meyer’s ode to potato salad. He adds fresh dill, pickled onion and potato chips for crunch and dimension. Slideshow: More Open-Faced Sandwiches Recipes 

Chicken salad sandwiches are traditionally made by mixing cooked chicken with mayonnaise and fresh herbs, occasionally adding sliced grapes for sweetness. One of our favorite variations of this lunchtime classic is a spicy Sriracha version—cooked chicken and edamame get mixed with the hot sauce, mayo and chile powder, and then stacked in a sandwich with arugula, alfalfa sprouts, sliced tomato and pickles. For something a bit cooler, try adding tangy feta and fresh mint to your usual chicken salad recipe to create a flavorful and sophisticated lunch. Here, these recipes and more.

Buttermilk makes this quick bread nicely moist, while sunflower and pumpkin seeds give it crunch. It’s a great base for the egg salad but also terrific spread with good salty butter. Slideshow:  More Egg Salad Recipes 

Here, six upgrades to add to creamy egg salad.

This delicious Asian-inspired chicken salad is stuffed with spicy Sriracha chicken and healthy edamame. Plus:  More Chicken Recipes