main-dishes

Update an old go-to lunch sandwich with dried fruit, fontina cheese, black forest ham and mostarda. 

Pâté, smoked prosciutto and brandy-soaked figs take this sandwich to haute heights.

This BLT has serious zing and crunch thanks to a zippy hummus, English cucumbers and edamame.

This Austrian specialty traditionally uses veal, but thin cutlets of pork, turkey and chicken are less expensive–and equally delicious. The secret to its crispiness? Cook them in small batches. It’ll help keep the temperature of the oil constant, and they’ll remain crisp.

Rye, spread with dill and horseradish sour cream, topped with boiled eggs and pickled vegetables.