Selleck. Waterfalls. Sandwiches.

What you need

• 12 oz / 340 g ground beef, 80/20
• 2 sesame burger buns
• 2 slices cheddar
• 2 lettuce leaves
• 4 dill pickle slices
• 1 tbsp mustard
• 1 tbsp ketchup
• 1 tbsp butter
• ½ tsp kosher salt, plus black pepper

Put it together

1. Divide beef into two patties slightly wider than the buns. Season with salt and pepper.
2. Heat a heavy skillet over medium-high. Cook patties about 3–5 minutes per side, depending on thickness, until their centers reach 160°F / 71°C. Add cheddar during the final minute.
3. Butter and toast the buns. Spread with mustard and ketchup.
4. Build each burger with lettuce, cheeseburger patty and pickles. Serve immediately.

What you need

• 6 slices white sandwich bread
• 6 oz / 170 g sliced cooked chicken breast
• 2 oz / 55 g sliced ham
• 2 large eggs
• 2 slices mild cheese
• 4 lettuce leaves
• 4 tomato slices
• 3 tbsp mayonnaise
• 1 tsp butter
• Salt and pepper to taste

Put it together

1. Toast all six bread slices. Spread one side of each with mayonnaise.
2. Melt butter in a small skillet. Fry eggs until the whites and yolks are firm; season lightly.
3. For each club, layer chicken, lettuce and tomato on one toast slice. Add a middle toast slice, then ham, cheese and one fried egg.
4. Close with the final toast slice. Secure with sandwich picks if needed and cut into triangles. Remove picks before eating.

What you need

• 4 slices rye bread
• 8 oz / 225 g sliced cooked corned beef
• 4 slices Swiss cheese
• ½ cup sauerkraut, well drained
• 3 tbsp Russian or Thousand Island dressing
• 2 tbsp softened butter

Put it together

1. Warm corned beef gently in a covered skillet with a splash of water. If reheating leftovers, heat to 165°F / 74°C, then drain.
2. Spread dressing on the insides of the bread. Layer corned beef, Swiss and well-drained sauerkraut on two slices; close.
3. Butter the outsides. Cook over medium-low heat about 3–5 minutes per side until golden and the cheese melts.
4. Rest for 1 minute, slice and serve.

What you need

• 4 slices soft white sandwich bread
• 3 oz / 85 g cream cheese, softened
• ½ English cucumber, very thinly sliced
• 1 tsp lemon juice
• 1 tsp chopped dill, optional
• A small pinch of salt, plus black pepper

Put it together

1. Lay cucumber slices on a clean towel and pat dry so the bread stays soft rather than wet.
2. Mix cream cheese, lemon juice, optional dill and pepper. Add just a small pinch of salt.
3. Spread cream cheese evenly over all four bread slices. Arrange cucumber on two slices and close with the remaining bread.
4. Trim crusts if desired and cut each sandwich into four fingers. Serve promptly.

What you need

• 12 oz / 340 g ground beef
• ¼ cup plain breadcrumbs
• 1 large egg
• ¼ cup finely grated Parmesan, plus 1 tbsp to finish
• 1 small garlic clove, finely grated
• ½ tsp dried oregano
• ½ tsp kosher salt, plus black pepper
• 1½ cups marinara sauce
• 2 Italian sub rolls
• ¾ cup shredded mozzarella

Put it together

1. Heat oven to 425°F / 220°C. Gently mix beef, breadcrumbs, egg, ¼ cup Parmesan, garlic, oregano, salt and pepper. Form eight equal meatballs.
2. Place on a lined baking tray and bake about 15–18 minutes, until the centers reach 160°F / 71°C.
3. Warm marinara in a saucepan. Add cooked meatballs and simmer gently for 5 minutes.
4. Toast split rolls. Fill each with four meatballs and sauce. Top with mozzarella and remaining Parmesan; broil briefly until bubbling.

What you need

• 2 boneless pork-loin cutlets, 5 oz / 140 g each, pounded to ½-inch thickness
• 4 thick slices Japanese milk bread or soft white bread
• ¼ cup all-purpose flour
• 1 egg, beaten
• ¾ cup panko breadcrumbs
• Neutral oil for shallow frying
• ½ cup finely shredded cabbage
• 2 tbsp Japanese mayonnaise
• 2 tbsp tonkatsu sauce
• ½ tsp kosher salt, plus black pepper

Put it together

1. Season pork with salt and pepper. Coat each cutlet in flour, then beaten egg, then panko, pressing gently.
2. Heat ¼ inch of oil in a heavy skillet to about 350°F / 175°C. Shallow-fry cutlets about 3–5 minutes per side, adjusting heat to avoid burning, until the centers reach 145°F / 63°C. Rest at least 3 minutes.
3. Spread bread with mayonnaise and tonkatsu sauce. Add cabbage and one cutlet per sandwich.
4. Close, press gently, trim crusts if desired and cut into thick rectangular pieces.

What you need

• 8 oz / 225 g cooked lobster meat, chilled and chopped
• 2 split-top hot-dog buns
• 2 tbsp mayonnaise
• 1 tsp lemon juice
• 1 tbsp softened butter
• Salt and pepper to taste
• 2 dill pickle spears, to serve

Put it together

1. Keep cooked lobster refrigerated until ready to mix. Gently fold it with mayonnaise and lemon juice; season lightly.
2. Butter the outsides of the buns. Toast the sides in a skillet over medium heat until golden.
3. Divide the chilled lobster mixture between the warm buns.
4. Serve immediately with pickle spears.

What you need

• 12 oz / 340 g sirloin or ribeye steak, thinly sliced across the grain
• 2 long hoagie rolls
• 4 slices provolone
• ½ yellow onion, finely diced
• 1 tbsp neutral oil
• 2 tbsp mayonnaise
• 1 small garlic clove, finely grated
• 1 tbsp softened butter
• ½ tsp kosher salt, plus black pepper

Put it together

1. Mix mayonnaise with garlic. Butter and toast the split rolls.
2. Heat oil over medium heat and cook onion for 8–10 minutes until softened and golden. Set aside.
3. Turn heat to medium-high. Cook thin steak slices in batches, turning frequently, until the meat reaches 145°F / 63°C. Combine with onions, cover with provolone and let melt. Allow the cooked meat at least 3 minutes of rest before serving.
4. Spread garlic mayonnaise on the rolls and fill with the steak, onion and melted cheese.

What you need

• 2 boneless pork-loin cutlets, 5 oz / 140 g each
• 2 small burger buns
• ¼ cup all-purpose flour
• 1 egg, beaten
• ¾ cup fine dry breadcrumbs
• Neutral oil for shallow frying
• 2 tbsp yellow mustard
• 4 dill pickle slices
• ½ tsp kosher salt, plus black pepper

Put it together

1. Place pork between two sheets of parchment and pound to about ¼-inch thick, wider than the buns. Season with salt and pepper.
2. Coat each cutlet in flour, beaten egg and breadcrumbs, pressing gently.
3. Heat ¼ inch of oil in a heavy skillet to about 350°F / 175°C. Fry about 2–4 minutes per side until golden and the centers reach 145°F / 63°C. Rest at least 3 minutes.
4. Toast the buns and spread with mustard. Add pork and pickles; let the breaded edges hang extravagantly over the bun.

What you need

• 4 ready-made frozen or chilled folded bao buns
• 10 oz / 280 g cooked braised pork belly, sliced
• 2 tbsp hoisin sauce
• 1 tbsp water
• ¼ cup chopped pickled mustard greens, drained
• 2 tbsp roasted peanuts, finely crushed
• ¼ cup cilantro leaves

Put it together

1. Heat cooked pork belly with hoisin and water in a covered skillet until hot throughout. If using leftovers, reheat to 165°F / 74°C.
2. Steam the ready-made bao buns according to their package directions.
3. Fill each bun with hot pork belly and a little sauce.
4. Add pickled mustard greens, crushed peanuts and cilantro. Serve warm.

What you need

• 4 slices toasted bread
• 6 strips bacon
• 1 ripe tomato, sliced
• 4 lettuce leaves
• 2 tbsp mayonnaise

Put it together

1. Cook the bacon until crisp and drain it.
2. Spread the toast with mayonnaise. Layer on lettuce, tomato and bacon.
3. Close, slice and eat before the toast loses its crunch.

What you need

• 6 slices toasted bread
• 6 oz cooked chicken or turkey
• 4 strips cooked bacon
• 1 tomato, sliced
• Lettuce and mayonnaise

Put it together

1. Spread the toast with mayonnaise.
2. Build two triple-decker sandwiches with poultry, tomato, lettuce and bacon between the layers.
3. Secure with picks and cut into triangles. Remove the picks before eating.

What you need

• 4 slices rye bread
• 8 oz cooked corned beef
• 1/2 cup drained sauerkraut
• 4 slices Swiss
• Russian dressing and butter

Put it together

1. Warm the corned beef and squeeze excess liquid from the sauerkraut.
2. Layer meat, kraut, Swiss and dressing between the rye slices.
3. Butter the outsides and griddle on both sides until crisp and the cheese melts.

What you need

• 4 slices rye bread
• 8 oz cooked pastrami
• Mustard
• Dill pickles

Put it together

1. Gently steam or warm the pastrami.
2. Spread mustard on rye and pile on the warm meat.
3. Close, slice and serve with pickles.

What you need

• 2 long rolls
• 8 oz mixed Italian deli meats
• 4 slices provolone
• Shredded lettuce, tomato and onion
• Olive oil, red wine vinegar and oregano

Put it together

1. Split the rolls and lightly dress the cut sides with oil and vinegar.
2. Layer on the meats, provolone and vegetables.
3. Finish with oregano, close firmly and slice.

What you need

• 2 hero rolls
• 12 oz ground beef
• 1/2 onion, chopped
• 4 slices American cheese
• Lettuce, tomato, mayo and ketchup

Put it together

1. Brown the beef and onion on a hot griddle, chopping the meat as it cooks.
2. Lay cheese over the cooked beef and chop it through.
3. Fill toasted rolls, then add lettuce, tomato and your sauces.

What you need

• 2 French rolls
• 10 oz thinly sliced cooked roast beef
• 2 cups beef jus or seasoned beef broth
• Optional provolone

Put it together

1. Warm the jus gently and briefly dip the roast beef in it.
2. Pile the warm beef into toasted rolls, adding cheese if you like.
3. Serve the remaining hot jus in small bowls for dunking.

What you need

• 2 long rolls
• 12 oz very thinly sliced steak
• 1 onion, thinly sliced
• 4 slices provolone or American cheese
• Oil, salt and pepper

Put it together

1. Soften the onion on a hot griddle with a little oil.
2. Cook the steak, chopping and turning until done, then melt the cheese over it.
3. Scoop meat, cheese and onions into the rolls and serve hot.

What you need

• 1 small round sesame loaf
• 1/2 cup olive salad
• 8 oz mixed Italian deli meats
• 4 slices provolone

Put it together

1. Split the loaf horizontally and spoon olive salad over both cut sides.
2. Layer on the meats and cheese, then replace the lid.
3. Press lightly, let the flavors mingle and cut into wedges.

What you need

• 2 French rolls
• 12 oz peeled shrimp
• 1/2 cup buttermilk
• 3/4 cup seasoned flour and cornmeal
• Lettuce, tomato, pickles and remoulade

Put it together

1. Coat the shrimp in buttermilk, then dredge in the seasoned flour mixture.
2. Fry in hot oil until crisp and the shrimp are opaque throughout
3. drain.
4. Dress the rolls with remoulade and vegetables, then pile in the hot shrimp.

What you need

• 2 French rolls
• 12 shucked oysters, drained
• 1/2 cup buttermilk
• 3/4 cup seasoned flour and cornmeal
• Kale or lettuce, pickles and tartar sauce

Put it together

1. Dip the oysters in buttermilk and dredge in the flour mixture.
2. Fry in hot oil until golden and cooked through, then drain.
3. Spread sauce inside the rolls and fill with greens, pickles and oysters.

What you need

• 2 split-top rolls
• 8 oz cooked lobster meat
• 2 tbsp mayonnaise or melted butter
• Lemon juice and chives
• Butter for the rolls

Put it together

1. Toss cooked lobster gently with mayo or warm melted butter, a little lemon and chives.
2. Butter the outside of the rolls and toast them in a skillet.
3. Fill generously and serve right away.

What you need

• 2 buns
• 2 prepared crab cakes
• Lettuce and tomato
• Tartar sauce
• Lemon wedges

Put it together

1. Cook the crab cakes according to their recipe or package instructions.
2. Toast the buns and spread with tartar sauce.
3. Add lettuce, tomato and a crab cake to each bun. Serve with lemon.

What you need

• 2 buns
• 2 thin pork cutlets
• Flour, beaten egg and breadcrumbs for coating
• Lettuce, tomato, pickles and mayonnaise

Put it together

1. Pound the cutlets thin, then coat with flour, egg and breadcrumbs.
2. Shallow-fry until golden and the pork is cooked through
3. drain.
4. Place the oversized cutlets in the buns and add your toppings.

What you need

• 2 thick slices toast
• 8 oz cooked turkey
• 1 tomato, sliced
• 4 strips cooked bacon
• 1 cup Mornay sauce and grated cheese

Put it together

1. Place toast in two ovenproof dishes and layer with turkey and tomato.
2. Spoon over the Mornay sauce, sprinkle with cheese and broil until bubbling.
3. Top with crisp bacon and serve with a knife and fork.

What you need

• 4 slices sandwich bread
• 4 oz ham and 4 oz cooked turkey
• 4 slices Swiss
• 2 eggs beaten with 1/4 cup milk
• Butter, powdered sugar and berry jam

Put it together

1. Build ham, turkey and Swiss sandwiches.
2. Dip both sides in the egg-and-milk mixture, then cook in butter over medium-low heat until golden and hot inside.
3. Dust lightly with powdered sugar and serve with jam.

What you need

• 2 soft burger buns
• 12 oz ground beef, divided into 4 loose balls
• 4 slices American cheese
• Pickles and burger sauce
• Salt and pepper

Put it together

1. Place the beef balls on a very hot griddle and smash thin with a sturdy spatula.
2. Season, cook until well browned, then scrape, flip and cook through. Add cheese.
3. Stack two patties in each toasted bun with sauce and pickles.

What you need

• 2 burger buns
• 10 oz ground beef
• 1 small onion, shaved very thin
• 2 slices American cheese
• Mustard and pickles

Put it together

1. Place two loose beef balls on a hot griddle and cover with thin onion shavings.
2. Smash firmly, season and cook until browned. Flip so the onions cook beneath the beef.
3. Cook through, melt on cheese and serve in warm buns with mustard and pickles.

What you need

• 4 slices rye bread
• 2 thin beef patties
• 1 onion, sliced
• 4 slices Swiss or American cheese
• Butter

Put it together

1. Slowly cook the onion in a little butter until golden.
2. Cook the beef patties through and assemble on rye with onions and cheese.
3. Butter the sandwich outsides and griddle until crisp and melted.

What you need

• 2 soft buns
• 10 oz cooked pulled pork
• 1/3 cup barbecue sauce
• 1/2 cup coleslaw
• Pickles

Put it together

1. Warm the pulled pork with barbecue sauce.
2. Toast the buns and add a generous mound of pork.
3. Top with slaw and pickles, then close and serve.

What you need

• 2 soft rolls
• 10 oz cooked smoked or braised brisket
• Barbecue sauce
• Pickles and sliced onion

Put it together

1. Warm the brisket gently with a spoonful of its juices.
2. Pile slices or chopped brisket into the rolls.
3. Add barbecue sauce, pickles and onion to taste.

What you need

• 2 buns
• 2 boneless chicken thigh or breast pieces
• 1/2 cup buttermilk
• 3/4 cup seasoned flour
• Lettuce, pickles and mayonnaise

Put it together

1. Marinate the chicken in buttermilk in the refrigerator, then coat in seasoned flour.
2. Fry until golden and the thickest part reaches 165°F / 74°C. Drain.
3. Toast the buns and assemble with mayo, lettuce, pickles and chicken.

What you need

• 2 buns
• 2 cooked fried chicken pieces
• 2 tbsp hot frying oil or neutral oil
• Cayenne, paprika, brown sugar and salt
• Pickles and slaw

Put it together

1. Mix the warm oil with cayenne, paprika, a pinch of brown sugar and salt. Adjust the heat to your taste.
2. Brush over freshly cooked fried chicken.
3. Serve in buns with plenty of pickles and slaw. See the full recipe for seasoning proportions.

What you need

• 2 sub rolls
• 8 cooked meatballs
• 1 cup marinara sauce
• 4 slices mozzarella or provolone
• Grated Parmesan

Put it together

1. Simmer the cooked meatballs in marinara until hot.
2. Fill split rolls with meatballs and sauce, then cover with cheese.
3. Broil until the cheese bubbles and finish with Parmesan.

What you need

• 2 Cuban-style rolls
• 6 oz cooked roast pork
• 4 oz ham
• 4 slices Swiss
• Pickles, yellow mustard and butter

Put it together

1. Split the rolls and spread with mustard.
2. Layer on pork, ham, Swiss and pickles.
3. Butter the outsides and press in a hot skillet or sandwich press until crisp and heated through.

What you need

• 2 crusty rolls
• 2 fresh chorizo sausages
• 1/3 cup chimichurri

Put it together

1. Grill the sausages until cooked through.
2. Split and toast the rolls, then split the sausages lengthwise if desired.
3. Fill the rolls and spoon over plenty of chimichurri.

What you need

• 2 rolls
• 2 thin beef steaks
• 4 oz ham
• 2 slices cheese
• 2 eggs, lettuce, tomato and mayonnaise

Put it together

1. Cook the thin steaks and fry the eggs.
2. Toast the rolls and spread with mayonnaise.
3. Stack the steak, ham, cheese, egg and vegetables into tall sandwiches.

What you need

• 2 rolls
• 2 thin beef steaks
• 1 cup green beans
• 1 tomato, sliced
• Thinly sliced green chile and mayonnaise

Put it together

1. Cook green beans until just tender, then drain.
2. Cook the steaks and warm the rolls.
3. Assemble with mayo, steak, tomato, green beans and chile.

What you need

• 2 sesame cemita rolls
• 2 cooked breaded meat cutlets
• 1 avocado, sliced
• 4 oz shredded Oaxaca cheese
• Chipotle, onion and papalo or cilantro

Put it together

1. Split the rolls and warm the cooked cutlets.
2. Layer cutlets, avocado, onion and a generous tangle of cheese on the bread.
3. Add chipotle and herbs, then press the sandwiches closed.

What you need

• 2 sturdy white rolls
• 1 cup cooked diced potato
• 4 oz cooked chorizo
• Guajillo chile sauce
• Lettuce, crema and crumbled cheese

Put it together

1. Combine cooked potatoes and chorizo.
2. Dip the outside of each roll in guajillo sauce, then lightly fry both sides in a skillet.
3. Split and fill with the potato mixture, lettuce, crema and cheese.

What you need

• 2 sturdy crusty rolls
• 10 oz cooked pork carnitas
• 2 cups tomato-based ahogada sauce
• Chile sauce to taste
• Onion and lime

Put it together

1. Warm the carnitas and tomato sauce separately.
2. Fill the rolls with pork and place in deep plates.
3. Pour over the tomato sauce, add hot chile sauce to taste and finish with onion and lime.

What you need

• 2 crusty rolls
• 8 oz cooked Peruvian-style ham or roast pork
• 1/2 red onion, thinly sliced
• Lime juice
• Lettuce and mayonnaise

Put it together

1. Toss the onion with lime juice and a pinch of salt.
2. Split the rolls and spread with mayonnaise.
3. Add lettuce, sliced ham and plenty of the lime-dressed onion.

What you need

• 4 slices sandwich bread
• 4 oz ham
• 4 slices Gruyere
• 1/2 cup bechamel sauce
• Dijon mustard and grated cheese

Put it together

1. Spread a little Dijon on the bread and build ham-and-Gruyere sandwiches.
2. Toast lightly in a buttered skillet, then move to a baking tray.
3. Spoon over bechamel, add grated cheese and broil until bubbling.

What you need

• 2 prepared croque monsieur sandwiches
• 2 eggs
• Butter and black pepper

Put it together

1. Make the ham, cheese and bechamel sandwiches as for croque monsieur.
2. Fry the eggs in a little butter.
3. Top each hot sandwich with an egg and a little black pepper.

What you need

• 1 fresh baguette
• 4 tbsp good butter, softened
• 6 oz thinly sliced ham

Put it together

1. Cut the baguette into two portions and split lengthwise.
2. Spread generously with butter.
3. Add folded ham slices and close. Fresh bread does the work here.

What you need

• 2 round crusty rolls
• 1 can tuna, drained
• 2 hard-boiled eggs, sliced
• Tomato, olives and red onion
• Olive oil, red wine vinegar and optional anchovies

Put it together

1. Dress the cut bread generously with olive oil and a little vinegar.
2. Layer tuna, egg, tomato, olives and onion, with anchovies if you like.
3. Wrap and press gently so the bread absorbs the dressing before serving.

What you need

• 4 thick slices bread
• 2 small cooked steaks
• 4 oz ham and 2 cooked sausages
• 6 slices melting cheese
• 1 cup prepared Francesinha sauce, plus optional fried eggs

Put it together

1. Build thick sandwiches with steak, ham and sliced cooked sausage.
2. Cover with cheese and heat under the broiler until melted.
3. Pour hot Francesinha sauce around and over the sandwiches. Add fried eggs if desired
4. use the full recipe for the sauce.

What you need

• 2 Portuguese-style rolls
• 10 oz thinly sliced pork
• Garlic, paprika and bay leaf
• 1/2 cup white wine
• Mustard and optional fried eggs

Put it together

1. Marinate the pork with wine, garlic and seasonings in the refrigerator.
2. Cook in a hot skillet with its marinade until the pork is done and the juices reduce.
3. Pile into rolls with a little pan juice and mustard. The pictured Porto-style variation also has egg.

What you need

• 2 crusty rolls
• 10 oz cleaned squid rings
• Seasoned flour
• Lemon and mayonnaise

Put it together

1. Pat squid dry and lightly coat in seasoned flour.
2. Fry in hot oil until crisp and cooked, then drain.
3. Pile into the rolls and serve with lemon and mayo.

What you need

• 4 large crustless slices soft white bread
• 4 oz ham or tuna
• Mayonnaise
• Lettuce or thinly sliced vegetables

Put it together

1. Spread bread lightly with mayonnaise.
2. Add a thin, even layer of filling and vegetables.
3. Close, trim if needed and cut into neat triangles.

What you need

• 4 slices milk bread
• 2 cooked breaded pork or chicken cutlets
• Tonkatsu sauce
• Finely shredded cabbage and mayonnaise

Put it together

1. Prepare and cook the cutlets using the full recipe.
2. Spread the bread with mayo and tonkatsu sauce.
3. Add cabbage and cutlets, close, press gently and slice into rectangles.

What you need

• 4 slices milk bread
• 4 hard-boiled eggs
• 2 tbsp Japanese mayonnaise
• Salt, pepper and a pinch of sugar
• Softened butter

Put it together

1. Peel and mash the eggs with mayo and seasonings.
2. Lightly butter the bread.
3. Spread with thick egg salad, close and trim the crusts if you like.

What you need

• 4 slices milk bread
• 3/4 cup cold whipping cream
• 1 tbsp sugar
• Dry strawberries, kiwi and mandarin segments

Put it together

1. Whip the cream with sugar until it holds its shape.
2. Spread cream on the bread and arrange dry fruit in a row where the sandwich will be cut.
3. Add more cream, close, wrap and chill. Cut cleanly through the fruit to reveal the pattern.

What you need

• 2 small baguettes
• 8 oz cooked pork or chicken
• Pickled carrot and daikon
• Cucumber, cilantro and sliced chile
• Mayonnaise and optional pate

Put it together

1. Split and lightly crisp the baguettes.
2. Spread with mayo and optional pate, then add warm cooked meat.
3. Fill with pickled vegetables, cucumber, cilantro and chile.

What you need

• 4 steamed folded bao buns
• 8 oz cooked braised pork belly
• Pickled mustard greens
• Crushed peanuts, a little sugar and cilantro

Put it together

1. Steam the bao until soft and warm the cooked pork.
2. Fill each bun with pork and mustard greens.
3. Finish with crushed peanuts, a little sugar and cilantro. Use the full recipe for the braise.

What you need

• 4 slices sandwich bread
• 2 eggs
• 1 cup shredded cabbage
• 1/2 carrot and 2 scallions, finely shredded
• Butter, sugar, ketchup and mustard

Put it together

1. Mix eggs with cabbage, carrot, scallions and a pinch of salt.
2. Cook as two flat vegetable omelets in butter, turning until set. Toast the bread in the same pan.
3. Sandwich the omelets with a small sprinkle of sugar, ketchup and mustard.

What you need

• 2 pav rolls
• 2 cooked batata vada potato fritters
• Green chutney and tamarind chutney
• Dry garlic chutney

Put it together

1. Make and cook the potato fritters using the full recipe.
2. Split the rolls and spread with green and tamarind chutneys.
3. Add a hot fritter and dry garlic chutney, then close.

What you need

• 4 slices soft bread
• 1 cooked potato, sliced
• Cucumber, tomato, onion and cooked beet slices
• Green chutney and butter
• Chaat masala

Put it together

1. Butter the bread and spread with green chutney.
2. Layer on the vegetables, seasoning lightly with chaat masala.
3. Close, press gently and cut into small triangles or squares.

What you need

• 2 pita breads
• 6 cooked falafel
• Chopped tomato, cucumber and parsley
• Tahini sauce
• Pickles

Put it together

1. Warm the pita and falafel.
2. Open the pita pockets and add salad and falafel.
3. Spoon in tahini sauce and tuck in pickles.

What you need

• 2 pita breads
• 1 small eggplant, sliced
• 2 hard-boiled eggs, sliced
• Tomato-cucumber salad
• Tahini, amba and optional cooked potato

Put it together

1. Fry or roast the eggplant until tender and golden.
2. Warm the pita and fill with eggplant, egg and salad.
3. Finish with tahini and amba
4. add cooked potato if you like.

What you need

• 2 flatbreads
• 10 oz cooked shawarma-spiced chicken
• Tomato, lettuce and pickles
• Garlic sauce or tahini

Put it together

1. Cook the seasoned chicken according to the full recipe, then slice.
2. Warm the flatbreads and spread with sauce.
3. Add chicken, vegetables and pickles, then roll tightly.

What you need

• 2 Greek pitas
• 10 oz cooked Greek-seasoned chicken
• Tzatziki
• Tomato and red onion
• Optional cooked fries

Put it together

1. Cook the chicken according to the full recipe and slice.
2. Warm the pitas and spread with tzatziki.
3. Fill with chicken, tomato, onion and a few fries if desired, then fold.

What you need

• 2 ciabatta rolls
• 1 large ripe tomato
• 6 oz fresh mozzarella
• Fresh basil
• Olive oil or pesto, salt and pepper

Put it together

1. Split the rolls and drizzle with olive oil or spread with pesto.
2. Layer on sliced tomato, mozzarella and basil.
3. Season, close and serve while the bread is fresh.

What you need

• 2 rolls or pitas
• 8 oz halloumi, sliced
• Tomato and arugula
• Avocado or pesto
• Lemon and optional honey

Put it together

1. Sear halloumi slices in a hot skillet until golden on both sides.
2. Warm the bread and spread with avocado or pesto.
3. Add cheese, tomato and arugula. Finish with lemon and a little honey if desired.

What you need

• 2 rolls
• 2 large portobello mushroom caps
• Sliced tomato and greens
• 2 slices cheese
• Olive oil, balsamic vinegar and garlic

Put it together

1. Brush the mushrooms with oil, balsamic and garlic.
2. Grill or roast until tender, then melt cheese over them.
3. Serve in toasted rolls with tomato and greens.

What you need

• 4 slices bread or 2 rolls
• 1 can chickpeas, drained
• 2 tbsp mayo or tahini
• Finely chopped celery and red onion
• Lemon juice, mustard and lettuce

Put it together

1. Roughly mash the chickpeas.
2. Mix with mayo or tahini, vegetables, lemon and a little mustard. Season to taste.
3. Fill the bread with chickpea salad and lettuce.

What you need

• 2 bagels
• 4 strips cooked bacon
• 2 eggs
• 2 slices cheese
• Butter

Put it together

1. Split and toast the bagels.
2. Cook the eggs in butter and melt a slice of cheese over each.
3. Layer into the bagels with crisp bacon.

What you need

• 2 English muffins
• 2 breakfast sausage patties
• 2 eggs
• 2 slices cheese
• Butter

Put it together

1. Cook the sausage patties through and cook the eggs.
2. Split and toast the muffins.
3. Assemble with butter, sausage, egg and cheese, and warm briefly to melt.

What you need

• 2 large baked biscuits
• 2 cooked sausage patties
• 2 slices cheese
• Optional sausage gravy

Put it together

1. Bake or warm the biscuits and cook the sausage patties through.
2. Split biscuits and add sausage and cheese.
3. Close and serve hot, adding gravy if you want the messier version.

What you need

• 4 slices sandwich bread
• 4 tbsp peanut butter
• 2 tbsp jelly or jam

Put it together

1. Spread peanut butter on two slices of bread.
2. Spread jam on the other two slices.
3. Close and cut. Keep it simple.

What you need

• 4 slices soft white bread
• 4 tbsp peanut butter
• 4 tbsp marshmallow fluff

Put it together

1. Spread peanut butter over two slices of bread.
2. Spread marshmallow fluff over the other two.
3. Close, press gently and cut. Or leave the halves open like the flying slices in the picture.

What you need

• 4 slices bread
• 4 tbsp peanut butter
• 1 banana, sliced
• 4 strips cooked bacon
• Butter

Put it together

1. Spread peanut butter on the bread and add banana slices and crisp bacon.
2. Close the sandwiches and butter the outside.
3. Griddle gently until both sides are golden and the filling is warm.

What you need

• 4 large chocolate chip cookies, cooled
• 2 generous scoops vanilla ice cream
• Mini chocolate chips

Put it together

1. Let the ice cream soften just enough to scoop.
2. Sandwich each scoop between two cookies and press gently.
3. Roll the edges in mini chips and freeze until firm.

What you need

• 2 fresh brioche buns
• 4 scoops gelato
• Optional chopped pistachios

Put it together

1. Split the brioche almost all the way through.
2. Fill each with two scoops of gelato.
3. Add pistachios if desired and serve immediately.

What you need

• 4 slices sourdough
• 4 oz cheddar, sliced
• 2 oz mozzarella
• 1 small tomato, thinly sliced and patted dry
• 2 tbsp softened butter

Put it together

1. Butter the outside of each bread slice.
2. Layer cheese and a few tomato slices inside two sandwiches.
3. Cook in a skillet over medium-low heat, covered briefly, until both sides are golden and the cheese melts. Slice diagonally.

What you need

• 1 drained 5-oz can tuna
• 2 tbsp mayonnaise
• 1 tbsp finely chopped celery
• 1 tsp lemon juice
• 4 slices bread
• 4 slices cheddar
• 1 tbsp butter

Put it together

1. Mix tuna, mayonnaise, celery and lemon. Season to taste.
2. Divide between bread and add cheddar. Butter the outside.
3. Pan-toast over medium-low heat until the filling is hot and the cheese melts.

What you need

• 8 oz ground beef
• 1/2 small onion, diced
• 1/2 bell pepper, diced
• 1/3 cup ketchup
• 1 tsp mustard
• 1 tsp Worcestershire sauce
• 2 burger buns

Put it together

1. Brown beef with onion and pepper, breaking up the meat.
2. Stir in ketchup, mustard, Worcestershire and a splash of water. Simmer until thick, cooking ground beef to 160°F.
3. Spoon generously into warm buns and serve with plenty of napkins.

What you need

• 2 fully cooked breaded chicken cutlets
• 2 sub rolls
• 1/2 cup marinara
• 4 oz mozzarella
• 2 tbsp grated Parmesan
• A few basil leaves

Put it together

1. Heat the cooked cutlets following their package directions.
2. Split and toast rolls. Add hot cutlets, marinara, mozzarella and Parmesan.
3. Broil briefly until bubbling, watching closely. Finish with basil.

What you need

• 1 small eggplant, cut into 1/2-inch rounds
• 1 beaten egg
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• 1/2 cup marinara
• 4 oz mozzarella
• 2 sturdy rolls

Put it together

1. Dip eggplant in egg, then breadcrumbs. Brush with oil and roast at 425°F, turning once, until tender and browned.
2. Fill rolls with eggplant, warm marinara and mozzarella.
3. Broil briefly until the cheese melts. Serve immediately.

What you need

• 6–8 oz cooked porchetta, thinly sliced
• 2 ciabatta rolls
• 2 tbsp mayonnaise
• 1 small roasted garlic clove
• 1 cup arugula
• 1 tsp capers
• Lemon juice

Put it together

1. Mash roasted garlic into mayonnaise. Toss arugula with a little lemon.
2. Warm the sliced porchetta and toast the split rolls.
3. Spread garlic mayonnaise, then pile in pork, arugula and capers. For roasting your own porchetta, use the linked full recipe.

What you need

• 2 fully cooked Italian sausage links
• 2 sub rolls
• 1 bell pepper, sliced
• 1/2 onion, sliced
• 1 tbsp olive oil
• 1/4 cup marinara
• 2 slices provolone

Put it together

1. Soften pepper and onion in oil in a skillet.
2. Add sliced cooked sausage and marinara, and heat thoroughly.
3. Pile into rolls, add provolone and broil briefly until melted.

What you need

• 4 slices bologna
• 4 slices soft white bread
• 2 slices American cheese
• 1 tbsp butter
• Yellow mustard
• Pickle slices

Put it together

1. Cut a short slit into the edge of each bologna slice so it stays flatter.
2. Fry in a skillet until browned at the edges. Toast the bread in butter.
3. Spread mustard, add bologna, cheese and pickles, then close and enjoy hot.

What you need

• 4 slices soft white bread
• 1 cup freshly grated sharp cheddar
• 2 tbsp softened cream cheese
• 2 tbsp mayonnaise
• 2 tbsp drained diced pimentos
• Black pepper
• Hot sauce to taste

Put it together

1. Stir cheddar, cream cheese, mayonnaise and pimentos together.
2. Add pepper and a dash of hot sauce. Chill briefly if time allows.
3. Spread thickly between bread slices. Cut into triangles.

What you need

• 8 frozen fish fingers
• 4 slices soft bread
• 2 tbsp mayonnaise
• 1 tbsp chopped pickles
• 1 tsp lemon juice
• A handful of lettuce

Put it together

1. Cook fish fingers according to the package until crisp and piping hot.
2. Mix mayonnaise, pickles and lemon for quick tartare sauce.
3. Spread bread with sauce, add lettuce and fish fingers, and close while hot.

What you need

• 5 oz cooked peeled prawns or shrimp, chilled
• 2 tbsp mayonnaise
• 1 tsp lemon juice
• 1 tsp chopped dill
• 4 slices wholegrain bread
• Lettuce
• Black pepper

Put it together

1. Pat cooked prawns dry and chop large ones.
2. Fold into mayonnaise with lemon, dill and pepper.
3. Add lettuce to bread, spoon on the prawns and close. Keep chilled until serving.

What you need

• 2 bagels
• 4 oz cream cheese
• 4 oz ready-to-eat smoked salmon
• Thin red onion slices
• 1 tbsp capers
• Dill
• Lemon wedges

Put it together

1. Split and toast the bagels.
2. Spread cream cheese generously, then add salmon, onion, capers and dill.
3. Finish with a squeeze of lemon and add the tops.

What you need

• 1 cup cooked shredded chicken
• 3 tbsp mayonnaise
• 1 tsp mild curry powder
• 1 tbsp mango chutney
• 1 tbsp chopped dried apricots
• 4 slices bread
• Lettuce

Put it together

1. Combine mayonnaise, curry powder and chutney.
2. Fold in cold cooked chicken and apricots. Taste and adjust the curry.
3. Layer lettuce and chicken filling between bread slices. Keep chilled until lunch.

What you need

• 4 slices soft white bread
• 10 oz thick-cut frozen fries
• 2 tbsp softened butter
• Salt
• Malt vinegar or ketchup

Put it together

1. Cook fries according to their package until crisp and hot.
2. Butter the bread generously.
3. Pile on fries, season with salt and a little vinegar or ketchup, and close. Eat immediately.

What you need

• 4 slices wholegrain bread
• 4 oz mature cheddar
• 2 tbsp chutney or Branston-style pickle
• 2 slices ham, optional
• Tomato slices
• Lettuce
• Butter

Put it together

1. Butter the bread and spread chutney over two slices.
2. Add cheddar, optional ham, tomato and lettuce.
3. Close, press lightly and cut in half. Add a pickle on the side.

What you need

• 2 thick slices bread
• 2 slices ham
• 2 pineapple rings, drained well
• 2 slices melting cheese
• Butter
• 2 cocktail cherries, optional

Put it together

1. Lightly toast and butter the bread.
2. Top each slice with ham, pineapple and cheese.
3. Broil until the cheese bubbles. Add an optional cherry in each pineapple ring and serve open-faced.

What you need

• 2 thick slices bread
• 3/4 cup grated cheddar
• 2 tbsp milk or ale
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp flour
• 1 tsp butter

Put it together

1. Toast the bread. Melt butter in a small pan, stir in flour, then gradually stir in milk or ale.
2. Take off the heat and stir in cheddar, mustard and Worcestershire until smooth.
3. Spread onto toast and broil until bubbling and browned. Serve open-faced.

What you need

• 2 small unsliced bread loaves or thick bread sections
• 2 cups prepared bean or chicken curry
• Chopped cilantro
• Lime wedges

Put it together

1. Warm your prepared curry thoroughly.
2. Hollow out the bread, leaving sturdy walls and a base. Keep the removed bread for dipping.
3. Ladle curry into the bread bowls, add cilantro and serve with lime. Use the linked recipe to make the curry from scratch.

What you need

• 2 soft baguette-style rolls
• 2 eggs
• 4 oz cooked ground beef
• 1/4 onion, finely diced
• 1 tsp mild curry powder
• 1 tbsp oil
• Mayonnaise and chili sauce
• Cucumber slices

Put it together

1. Soften onion in oil. Add cooked beef and curry powder, then let cool slightly.
2. Beat eggs and combine with the beef. Spoon half into a hot lightly oiled skillet and press a split roll, cut side down, onto it. Cook until the egg sets completely. Repeat.
3. Turn, add mayonnaise, chili sauce and cucumber, then fold closed.

What you need

• 4 thin slices white bread
• 3 tbsp prepared kaya coconut jam
• 2 tbsp cold butter, thinly sliced

Put it together

1. Toast the bread until crisp. Trim crusts if you like.
2. Spread kaya on two slices and layer cold butter over it.
3. Close with the remaining toast and cut into small rectangles. Serve at once while the toast is warm and the butter is cool.

What you need

• 2 pita breads
• 8 oz prepared cooked doner meat, thinly sliced
• Shredded lettuce
• 1 tomato, sliced
• 1/4 red onion, sliced
• 3 tbsp plain yogurt
• 1 small garlic clove, grated
• Lemon juice

Put it together

1. Mix yogurt, garlic and a little lemon for a quick sauce.
2. Reheat prepared doner meat until thoroughly hot, then warm the pita.
3. Fill with lettuce, tomato, onion and meat. Add sauce. Use the linked recipe to make the doner meat from scratch.

What you need

• 1 fresh baguette
• 4 oz thinly sliced jamon serrano or iberico
• 1 ripe tomato, halved
• Extra-virgin olive oil

Put it together

1. Split the baguette into two sandwich lengths.
2. Rub the cut faces with tomato and drizzle lightly with oil.
3. Layer in the jamon and close. Keep the filling simple so the ham and bread stand out.

What you need

• 1 1/2 cups thawed sweetcorn
• 1 egg
• 2 tbsp milk
• 3 tbsp fine cornmeal
• 1 tsp sugar
• A pinch of salt
• Butter for the pan
• 4 oz queso de mano or mozzarella

Put it together

1. Blend corn, egg, milk, cornmeal, sugar and salt into a thick, slightly textured batter.
2. Cook two broad pancakes in a buttered skillet over medium-low heat, turning carefully once the first side is set and golden.
3. Add cheese while hot, fold each pancake in half and cover briefly to soften the cheese.

What you need

• 1 cup precooked white masarepa
• 1 1/4 cups warm water
• 1/4 tsp salt
• 1 tbsp oil
• 1 cup cooked shredded chicken
• 1 ripe avocado
• 2 tbsp mayonnaise
• Lime juice

Put it together

1. Mix masarepa, water and salt. Rest for 5 minutes, adding a little more water if needed, then shape two thick discs.
2. Pan-cook in oil over medium-low heat until both sides are golden and the centers are cooked. Split carefully.
3. Mash avocado with mayonnaise and lime, fold in cooked chicken, and fill the arepas. Precooked masarepa is different from masa harina.

What you need

• 2 green plantains
• Neutral oil for frying
• 6 oz cooked thinly sliced steak
• 2 slices cheese
• Lettuce
• Tomato
• 2 tbsp mayonnaise
• 1 small garlic clove, grated

Put it together

1. Peel plantains and halve lengthwise. Fry gently at 325°F until softened, drain, then carefully flatten between parchment.
2. Fry again at 375°F until crisp, and drain. Mix mayonnaise with garlic.
3. Use two plantain slabs per sandwich in place of bread. Add garlic mayonnaise, warm steak, cheese, lettuce and tomato.

What you need

• 12 oz prepared pizza dough
• 4 oz cooked ham
• 4 oz fresh mozzarella, drained
• A handful of arugula
• 1 tomato, sliced
• Olive oil
• Salt

Put it together

1. Heat oven to 475°F with a baking sheet inside. Divide dough in two and stretch into thick oval rolls.
2. Bake on the hot sheet until puffed, browned and cooked through, about 10–15 minutes depending on thickness.
3. Split carefully, fill with ham and mozzarella and return briefly to melt. Add arugula, tomato and a little olive oil.

What you need

• 2 eggs
• 1/4 cup sugar
• 1 tbsp honey
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 2–3 tbsp water
• 1/2 cup prepared sweet red bean paste
• A little neutral oil

Put it together

1. Whisk eggs, sugar and honey. Stir in flour and baking powder, rest for 15 minutes, then add enough water for a thick pourable batter.
2. Wipe a skillet with a very thin layer of oil. Cook 8 small pancakes over medium-low heat, turning when bubbles form, until cooked through.
3. Cool slightly, then sandwich sweet red bean paste between pairs of pancakes. Makes 4 small dorayaki.