Sandwich

This version of an egg sandwich, from Austin's Noble Sandwich Co., uses quick-pickled onions (proof that pickles make everything taste better), Sriracha mayonnaise to bring the heat (a dash of hot sauce would also do the drink), and arugula for brightness and bite.

Across the country, old-school sandwiches (bologna, tuna melts) are getting love from highbrow chefs. Here's five we crave, plus recipes

The secret to making grilled cheese for a crowd? Turn on the oven (the standard skillet method is too labor-intensive). Encourage guests to customize their sandwiches with the cheeses, breads, and fixings you’ve set out. Then simply pop them on a baking sheet and cook.

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.