Sandwiches may be the main ingredient in many a lunch tote, but they also can make for a quick and satisfying dinner.
We're not talking about whole wheat bread and a few slices of turkey here.
Think dense, eggy slices of brioche filled with brie, carmelized onions, arugula and a hint of cranberry jam. Flaky, grilled mahi mahi topped with mesclun and tucked between slices of baguette generously spread with lemon aioli.
It's a wonderful thing.
For sandwich inspiration, check out this recipe on my blog for a sophisticated spin on grilled ham and cheese. The addition of Dijon mustard and honey to the three different cheeses and high-quality ham make the flavors in this sandwich sing.
Cold sandwiches more appealing on a hot summer day? Check out this story in today's Food & Wine section by my colleague, Allen Pierleoni, who went in search of a new twist on Julia Child's classic chicken salad (pictured at left).