Delicious on its own, this thoroughly modern meatloaf takes on a terrine-like texture when chilled overnight, just right for deluxe open-face sandwiches with a banh mi-like flavor profile.
Author: Bon Appétit Test Kitchen
English Muffin Tuna Melts! If you've got the fixins for tuna salad, some cheese, and a few English Muffins, you've got dinner. With any luck, you've got dinner your kids will love, too.
Author: Nick Evans
This submarine sandwich is loaded with deli meat, bacon, onions, lettuce, tomatoes and sub sauce - the perfect sub for lunch or dinner!
Author: Karlynn Johnston
Author: Rebekah Peppler
Author: Gayle Pirie
This ultimate breakfast burger is loaded with avocado, egg, cheese, tomato jam, a sausage-infused burger patty and of course...lots of bacon!
Author: MacKenzie Smith
Author: Terry Conlan
You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that worry since it cooks it in a low-and-slow, moisture-sealed...
Author: Tyler Kord
Author: Susie Theodorou
Your favorite creamy dip-but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.
Author: Deb Perelman
Treat this recipe as a basic template from which to have a blast mixing and matching different meats with different cheeses. The Parmesan is a must and not an option to switch out; it's the magic ingredient...
Author: Gina Marie Miraglia Eriquez
Author: James McNair
Author: Matthew Mitchell
Author: Georgia Downard
Author: Alison Attenborough
Honey mustard provides a sweet tang to this favorite sandwich of ham and American cheese.
Author: Land O'Lakes
This baguette sandwich combines salty prosciutto slices and olive tapenade with creamy mozzarella slices.
Author: Nancy Silverton
Author: Marge Perry
Author: Bon Appétit Test Kitchen
Author: Ira Freehof
Author: Francis Mallmann
When you want a sandwich that will rock the house try my Pepperoni Pizza Grilled Cheese. Just make sure you enough for seconds!
Author: Chef Dennis Littley
Author: Susan Haskell