ADAM PERRY LANG
Chef, restaurateur and barbecue cookbook author
I'm a barbecue guy, so I usually go for meat, but I was also inspired by a delicious fruit-and-cheese breakfast sandwich I had recently.
BBQ Special: I love to use leftover pulled pork or beef. Start with it cold and lightly toss in barbecue sauce mixed with thinly sliced scallions and chopped fresh chiles; sandwich between bread along with American cheese.
Spicy Sausage: Swap half fontina and half monterey jack for the American cheese; add cooked chorizo, cut into thin strips, and thinly sliced red onion.
Smooth and Crunchy: Swap brie for the American cheese and add sautéed pear slices. After cooking, dip the sandwiches' cheesy cut sides into chopped walnuts or almonds for crunch.
Every Day with Rachael Ray senior test kitchen associate
Cheese and bread are beloved worldwide! Here are my favorite ideas to give the traditional sammy an international twist.
Fondue Party: Classic fondue flavors rule here! Rub toasted pumpernickel bread with the cut side of a garlic clove. Substitute half grated swiss and half grated gruyére for the American cheese; add sliced plum tomatoes.
Tropical Treat: For a perfect balance of sweet and spicy, use brioche instead of white bread, sub pepper jack for the American cheese, and add thinly sliced mango and watercress.
Apricot Pub-wich: Mix softened butter with thyme and spread on rustic sourdough bread. Use thinly sliced sharp cheddar instead of American cheese, then layer on apricot jam.
Avid cookbook collector from Oklahoma and a winer of the Real Women of Philadelphia cooking contest
I love coming up with fun names for my sandwiches -- it gets kids excited about trying new veggies and cheeses.
Naughty Trucker: Spread buttered country white bread with ranch dressing (I make my own, but you can use bottled); top with grated cheddar, roasted turkey and caramelized onions.
Sweet Piggy: Spread sourdough bread with cream cheese. Swap in half grated gruyére and half grated gouda for the American cheese. Sprinkle bacon with brown sugar, bake until cooked through and layer on top of the cheese; cook on the grill.
Zesty Italian: This is my 12-year-old son's favorite. Mix pesto and mayo and slather some on the cut sides of a split baguette. Pile on buffalo mozzarella, basil, roasted red peppers and sun-dried tomatoes. To prepare the outside of the bread for the pan, brush on more pesto mixture instead of butter; grill in a panini press.