Sandwich

At the new New York location of his restaurant, The Earl of Sandwich. Confusing, right?

“At home I don’t even want to use a knife and fork,” says chef Nick Johnson of 43 North in Madison, WI. This sandwich, with store-bought rotisserie chicken, obliges. 

"This is a play on English cucumber finger sandwiches," says chef David Kinch of Manresa restaurant in Los Gatos, CA, who roasts the cucumbers to deepen their flavor. "It also works fantastically on the grill." Use any cucumber, such as Japanese, Persian, or English hothouse, available at supermarkets and farmers' markets.

This open-face sandwich makes a great meal or snack morning, noon, or night.

When is an egg sandwich recipe a masterpiece? When it meets a grilled cheese recipe.

In this shrimp po boy recipe, the paper-thin crust and pillowy crumb of a New Orleans–style French roll is essential—as is Crystal hot sauce.