This hearty open-faced sandwich can be served as an appetizer or for dinner, with a big salad on the side.

These marinated sandwiches are perfect picnic fare, with their combination of savory salami, olives, and spicy arugula.

The flavor of the beer is quiet but pleasing in this moist quick bread. Eat squares hot out of the oven with fresh herb butter.

Watch baker Jen Rybarczyk demonstrate how to make these pretzels in a video here.

This crispy and custardy stuffing is as simple as can be.

Ellen Jackson’s adaptation of a recipe in James Beard’s bible, Beard on Bread.

This perfect stand-while-you-eat potluck fare combines perfumed pesto with thickly sliced tomatoes in an unconventional and heavenly sandwich.

This bean salad from Matthew Busetto of Firehouse is lovely scooped on grilled bread, tossed with homemade croutons, or heaped under fried fish.

Recipe by Jonathan Merritt, Chef, Toast restaurant

From Heidi Yorkshire’s Recipe File