Fish Sandwich with Crushed Cucumber Salad

There’s no deep-frying involved in these golden-crusted fish fillets. The middle is tender and flaky, perfect for sandwiching in a soft brioche bun. Smashing cucumbers helps them better absorb the dressing. They’ll be juicy and marinated in just a few minutes. Cook, relax and enjoy!

Fried Chicken Sandwiches with Root Vegetable Fries

The key to the chicken’s extra crispy coating is a triple-dredge: dip the chicken breasts in flour, then egg, shaking off excess. Return the chicken to the flour and turn to coat. Dip one more time in the egg and finish in the flour. At this point the chicken should have a nice shaggy coating. It’s OK if your fingers get breaded too, just be sure to use one hand. Cook, relax, and enjoy!

Crispy Chicken Sandwiches with Carrot & Parsnip Fries

The key to the chicken’s extra crispy coating is a triple-dredge: dip the chicken breasts in flour, then egg, shaking off excess. Return the chicken to the flour and turn to coat. Dip one more time in the egg and finish in the flour. At this point the chicken should have a nice shaggy coating. It’s okay if your fingers get breaded too, just be sure to use one hand. Cook, relax, and enjoy!

Roasted Vegetable Sandwiches with Basil Mayo & Kale Salad

Our Roasted Vegetable Sandwiches with Basil Mayo & Kale Salad are killer for lunch or dinner. This recipe unites vegetarians and carnivores with its tender, flavorful veggies atop garlic-rubbed chibata bread. Plus, our basil mayo is a great sauce recipe to have in your back pocket for any sandwich.

Warm Pimento Cheese Sandwiches with Roasted Sunflower Broccoli

We love grilled cheese because it’s the perfect comfort food and a list of vegetarian recipes would certainly be incomplete without it. The secret to making the best grilled cheese is pimento cheese. Our Warm Pimento Cheese Sandwiches with Roasted Sunflower Broccoli recipe is one we can’t stop talking about it.

French Dip Style Beef Sandwich with Garlicky Cucumbers

We know this yummy sandwich isn’t really a thing in France, but they are truly missing out! Thinly sliced steak and caramelized onions are piled onto a toasted roll slathered with a punchy mustard-mayo. We use the same pan to sear the steak and brown the onions before building the flavorful au jus. Don’t forget to serve that au jus alongside, and dip to your heart’s content. Cook, relax, and enjoy!