Whether it's a wrap or a panini, on a baguette or a bun, nearly every culture has recognized that there's something to be said about putting the perfect combination of ingredients on bread. Here are six recipes for hearty sandwiches from a variety of cuisines that make for delicious and easy dinners. Brought to you by the spirited home cooks' community at Food52.
• If you're especially ambitious, you can bake your own bread using one of these recipes from Food52.
• If french fries are your go-to sandwich side, try a Southwestern variation or thick-cut Greek Mahogany Potatoes.
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This sandwich is a real two-hander -- juicy and garlicky and fragrant. The steak prep technique -- marinate, then dry brine -- made for one of the best steaks we've had lately, and the resulting sandwich shines because of it (the ripe tomatoes, buttery Texas toast, and aioli help too). Note: In divvying up the chimichurri, we scooped out mostly garlic and herbs to add to the mayo and held back on the oil so it didn't get too runny, and we were very happy. Very. - Amanda & Merrill Get the recipe Photo: James Ransom
This recipe comes from Serious Eats by Ed Levine. - Amanda Get the recipe Photo: James Ransom
This Yum Dog has elevated her dog to a higher plane, first swathing it in bacon, then nestling it on a bed of tangy, spicy beansprout slaw. The sprouts are softened into submission with a handy salting technique, then tossed with sweet shredded carrot, cilantro, red onion, jalapeno and rice wine vinegar. The acid in the slaw cuts through the salt and the fattiness of the hot dog, and a sriracha-laced mayo stands in for more quotidien condiments. A shower of roasted peanuts and some chopped scallions make this Yum Dog as pretty as it is tasty. - Amanda & Merrill Get the recipe Photo: Sarah Shatz
Chunks of sweet potato roasted in a little maple syrup, and kale wilted with onion and shallot make a nest for a soft poached egg, and all of this perches atop a chunky slice of toast layered with tangy pecorino. When you cut into the egg, the yolk becomes a silky sauce for all of the other elements. - Amanda & Merrill Get the recipe Photo: Nicole Franzen
The Food52 offices are just a few steps from 'wichcraft, Tom Colicchio's sandwich chain, where I've tasted nearly everything on the menu. One item that I like to have as a warm-up to the peanut butter creamwich is the shrimp-and-chorizo sandwich with aioli. Multiple, focused "tastings" have allowed me to decipher the sandwich's ingredients -- shrimp, chorizo, garlic mayonnaise, scallion and arugula -- and reassemble it in my kitchen. - Amanda Get the recipe Photo: Sarah Shatz
Recently, I dug out a recipe for tuna burgers that I used to make all the time. I came across the original recipe in a Williams-Sonoma cookbook called "Fresh & Light" and fell in love with its clean, fresh flavors. Instead of stopping at medium-rare, I like to cook the burgers just through -- I find that a little bit of heat makes the ginger and scallions really sing. And finally, I serve the tuna burgers on brioche rolls instead of the sesame bagels called for in the original -- they make for a much more delicate burger, and their richness is a nice complement to all the clean, fresh flavors. - Merrill Get the recipe Photo: Sarah Shatz
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