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Spring
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Saveur (13)
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PattyCake Baking Co. (1)
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Easy (16)
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American (19)
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Recipe (19)

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04/14/2010
Lamb Burger
Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. Continue...
Issue #122
02/25/2009
Artichoke Tea Sandwiches
A staple of Southern garden clubs and church luncheons, the tea sandwich takes on a more satisfying dimension with the addition of artichokes.
Issue #118
07/13/2007
Open-Face Avocado and Goat Cheese Sandwiches
Tangy, buttery, smoky, and salty—this sandwich has it all.
Issue #104
01/16/2008
Creamed Tuna on Toast (Apcray on Apcray)
To feed a larger crowd, you can expand the version of this recipe with more white sauce or vegetables. You can also substituted boiled chicken for the tuna.
Issue #96
10/23/2007
Tuna Salad Sandwiches
Canned tuna has a newly prestigious image now that pricey brands of the ubiquitous fish are flying off the shelf.
Issue #69
03/06/2007
Bacon Cheeseburger
We like ours with lettuce and cheddar, tamari sauce, and french-fried potatoes—is this your cheeseburger in paradise?
Issue #60
03/16/2010
Asparagus on Toast with Cream
In Hadley, Massachusetts, asparagus is the prized local crop; we got this recipe from the Barstow family, longtime Hadley residents and asparagus aficionados. The Barstows were profiled in "Hadley Grass," an article in SAVEUR’s April 2001 issue.
Issue #50
04/19/2007
Asparagus and Bacon on Toast
The smoky flavor of the bacon takes this simple sandwich to another dimension.
Issue #50
10/24/2000
Tomato Sandwich
My summer sandwich is kind of a private thing. It's messy—and who wants to own up to using both butter and mayo? But if you're ever home alone one hot afternoon give this a try.
Issue #36
03/06/2007
Lamb Burgers with Mint Sauce
This is the perfect recipe to try when you're looking for an alternative to the classic hamburger.
Issue #28
03/18/2002
Softshell Crab Sandwiches
We enjoyed these simple sandwiches at Watermen’s Inn in Crisfield, Maryland.
Issue #19
06/28/2007
Halibut Salad
A former chef at the Glacier Bay Country Inn in Gustavus, Alaska, created this salad to use up leftover halibut, but it can be made with salmon as well.
Issue #13
05/17/2013
Softshell Crab Sandwiches with Rémoulade Slaw
A tangy cabbage slaw and a drizzle of rémoulade accompany these luscious sandwiches.
Does Not Apply
08/08/2010
Chicken Cordon Bleu Panini
Chicken cordon bleu gets a lunchtime makeover when the combination of chicken, cheese, and ham gets layered in between slices of French bread in this easy panini. Continue...
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Source: Panini Happy
05/15/2010
Fried Green Tomato BLT
Green tomatoes, the quintessential down-home vegetable, is paired with bacon and tomatoes in this warm-weather recipe that was featured on the Serious Eats website. Continue...
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Source: Serious Eats
04/15/2010
Bison Burger with Mushrooms and Spring Onions
Sautéed wild mushrooms and spring onions sit atop a buffalo-sized bison patty. If you're looking for an alternative to beef burgers, this is a great recipe to try out. Continue...
Does Not Apply
Source: Chow
10/26/2009
Tarragon Chicken Salad
Chicken salad gets dressed for fall with the addition of pecans, cranberries, and tarragon. Continue...
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Source: The Parsley Thief
08/13/2009
Meyer Lemon Egg Salad
This egg salad, spiked with Meyer lemon juice, is an easy go-to spread for weekend picnic sandwiches. Continue...
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Source: PattyCake Baking Co.
08/07/2009
BLTs with Green Garlic Aioli
These dressed-up BLTs with pancetta and mizuna from Love and Olive Oil require minimal kitchen time. Continue...
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Source: Love and Olive Oil