A tartine is an open-faced sandwich. This one uses the panini press to cook the bacon right into the bread, before topping with a spinach and egg salad.
A classic roast beef sandwich, kicked up with caramelized onions and horseradish cheese sauce.
Use your food processor to mix the ingredients for these salmon burgers, and cook them on the stovetop (or a panini press).
Use shredded rotisserie chicken and store-bought peach salsa for these quesadillas. Tuck a bit of the salsa inside!
A slightly lighter version of the traditional New Orleans shrimp po' boy sandwich, this one uses Greek yogurt in the remoulade.
The epitome of a drippy cheeseburger, and just spicy enough! If you're lucky enough to have Hatch chiles, swap those for the canned ones.
A bacon, lettuce and tomato sandwich with homemade basil mayonnaise. Nothing better!