2. Roast Beef and Bleu Cheese: A sort of typical deli sandwich, but upgraded with tasty condiments. In all honesty, I am a condiment lover, so I love this one. On a toasty french roll layer roast beef, spinach and red onion (did you know if you soak your red onion in ice water first it will be a little more mellow and you won't spend all day with onion breath?). In a bowl, add equal parts mayo and bleu cheese crumbles, slather liberally on the bare side of the roll. Yum.
3. Southern Style Tomato: I am not from the South, but I would eat like I was every day if I could. This recipe is so few ingredients that they really need to be top drawer. Take a "country" style white bread, which is a little drier and slather it in good quality mayo, top with thinly sliced fresh basil and thick slices of tomato from the garden or farmer's market, and that is it. This sandwich is definitely more than the sum of its parts.
Chicken Salad: Paula Deen may be having a career crisis right now, but that woman can make some chicken salad. You just can't improve upon this recipe, it is my go to: http://www.foodnetwork.com/recipes/paula-deen/almond-chicken-salad-recipe/index.html
6. Egg in the Hole: Very simple, yet wholesome and delicious. Now, I make mine the usual way, with a over easy egg. But of course, Owen won't eat a runny yolk, so I make him a "scrambled egg in the hole". All the fun of the original just much more kid friendly and very portable for busy mornings. Melt some butter in a medium high skillet. Using a glass or fun cookie cutter create a hole in the center of the bread. Add to the skillet and toast for 1-2 minutes, until nearly brown on one side. Mix your egg in a bowl (one egg per one slice of bread). Add to the center hole and just like you are making scrambled eggs, pull the cooked egg up to let raw egg run underneath. After set on one side, flip and cook through.
7. Banh mi: Vietnamese is my favorite Asian cuisine because they embrace French bread! Banh mi is traditionally made with roasted pork, but I often use chicken breast. Layer your choice of meat on a crusty French roll slathered in mayo mixed with chili sauce (Like "Rooster" sauce). Mix a splash of apple cider or white wine vinegar with a teaspoon of sugar and toss shredded carrots, cucumber, radishes and cilantro thru it and pile the veggies on your sandwich.
8. Croque Madame: A croque madame is a croque monsieur with the addition of an egg and I really love anything topped with a runny, gooey, rich egg. First make a bechamel sauce by melting a tablespoon of butter and adding a tablespoon of flour, cooking for 1 minute. Add 1 cup of milk, salt, pepper and a dash of nutmeg, cooking until thickened. In an oven safe pan lay a thick slice of french bread, ham and swiss cheese. Ladle the bechamel over, about 1/4 cup per sandwich. Throw under the broiler until brown on top and bubbly, about 2 minutes. While broiling prepare 1 egg per sandwich to your liking, I like over easy, and top sandwich to serve.
9. French Dip: My sister Erin and friend Amber both love this recipe and when I tried it, I couldn't believe how easy and delicious it was. This is THE recipe to catch a man, from All Recipes: http://allrecipes.com/Recipe/Easy-Slow-Cooker-French-Dip/Detail.aspx?event8=1&prop24=SR_Title&e11=french%20dip&e8=Quick%20Search&event10=1&e7=Home%20Page
10. My Mom's Italian Hoagie: Want to see my Mom look irrational, take her to a sandwich shop, have her order a "hoagie" and see them have no idea what she is talking about. Hoagies are an east coast thing that aren't all that common where we live on the west coast, but they should be, everybody loves Italian flavors and this sandwich is divine. Take a long loaf of Italian bread and drizzle it with olive oil, red wine vinegar and dried Italian seasoning. Top with your choice of Italian meats, I like Ham, salami and turkey (although turkey isn't Italian at all), layer on provolone cheese, shredded iceberg lettuce, thinly sliced tomatoes, red onion, and, what makes this sandwich in my opinion, diced pepperoncini. Ohh, I am hungry now.
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