One look at this impressive sandwich and your family and friends will know their taste buds are in for a treat. I have served it many times for casual lunches and suppers. The tall layers prompt people to ask how they're supposed to eat it. I encourage them to simply dig in and enjoy!
-Margaret Yost, Tipp City, Ohio
We’re crazy for BLTs. A nearby roadside stand carries gorgeous tomatoes every summer. We load up, then stuff our sandwiches with the usual suspects, plus smoked turkey and cheese. —Pamela Shank, Parkersburg, West Virginia
Be prepared for happy faces when you make these eye-catching jack-o'-lanterns from CT's cooks. They loaded the sandwiches with flavorful fillings, then easily formed fun pumpkin shapes using cookie cutters.
Chris Boshoven of Hebron, Indiana told us she's had this recipe in her files for a long time and it's always a lunchtime favorite. She recommends draining the cabbage well, otherwise the sandwich will get soggy.
These satisfying sub sandwiches from our Test Kitchen staff are a study in simplicity. Offering the seasoned mayonnaise and submarine sandwich dressing on the side makes it easy for guests to personalize their helpings and serve themselves. Look for bottles of submarine salad dressing in the deli section of many grocery stores...or use bottled Italian dressing as an easy alternative.
I re-created my favorite dish from a unique restaurant in Ramona, California, that was housed in the original town telephone office, complete with the memorabilia. All their dishes were named after old telephone lingo. This open-face sandwich is versatile and flavorful, with great visual appeal. —Joyce Hrin, Surprise, Arizona