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To assemble the sandwiches, in a small bowl or cup, combine the mayonnaise and mustard. Spread half of the mixture over the bottom half of each bun.

Top each bun with lettuce, tomato, and a piece of chicken. Finish with chopped scallion.

HOW LONG? 30 MINUTES

HOW MUCH? 2 SERVINGS

Flatbread Grilled Cheese with Spinach and Prosciutto

Use this same approach with whatever ingredients appeal to you. The trick is to keep the toppings thin. For example, substitute thin slices of apple for the prosciutto and crumbled blue cheese for the mozzarella. Or try roasted red peppers (drained and well dried) and gouda.

1 teaspoon diced jarred jalapeño pepper slices

1 tablespoon Dijon mustard

2 large flatbreads or flour tortillas

2 cups baby spinach

5 slices prosciutto or deli-sliced ham

1 cup shredded mozzarella cheese

Salt and ground black pepper, to taste

Heat a grill to high or set a grill pan over high heat.

In a small bowl, combine the peppers and mustard. Use a fork to mash them into a paste. Spread the mixture over one of the flatbreads.

Arrange the spinach over the mustard, then top it with the prosciutto and cheese. Season with salt and pepper, then top with the remaining flatbread.

Spritz the grill grate or pan lightly with cooking spray, then place the sandwich on it. Cook for 2 to 3 minutes, or until the bottom browns.

If you are using a grill, reduce the heat on one side to low. If you are using a grill pan, reduce the burner to low.

Spritz the top of the sandwich with cooking spray, then flip the sandwich. On the grill, move the sandwich to the cooler side.

Cover the grill or pan and cook until the cheese is melted, 3 to 4 minutes. Cut the sandwich into quarters.

HOW LONG? 15 MINUTES

HOW MUCH? 2 SERVINGS

Triple Seafood Salad on Butter-Toasted Buns

This is one serious seafood salad. I’ve jammed it with shrimp, crab, and lobster (okay, imitation lobster, but for a salad, who’s counting?). For crunch and a hint of sweetness, I added diced apple, jicama, and celery. And the whole thing is tossed with a tangy, creamy dressing. Add buttered rolls, and you’ve got summer in a sandwich.

I’m not normally a fan of imitation seafood (it’s still “real” seafood, it just isn’t lobster), but it kind of belongs in seafood salad. It’s like California rolls, which simply aren’t legit without the imitation crab.

If you can’t find the jicama (it resembles a big, ugly potato) just up the other crunchy ingredients—the celery, red bell pepper, and apple.

3 to 4 tablespoons mayonnaise

1 tablespoon whole-grain mustard

½ teaspoon garlic powder

Pinch celery seeds

Ground black pepper, to taste

Hot sauce, to taste

1 stalk celery, finely chopped

1 small red bell pepper, cored and finely chopped

1 cup peeled and finely chopped jicama

1 medium green apple, peeled and diced

½ pound cooked shrimp, peeled and roughly chopped

½ pound crabmeat, picked over for shells

½ pound imitation lobster meat, roughly chopped or pulled apart

2 tablespoons butter

6 to 8 hamburger or hot dog buns

In a large bowl, whisk together the mayonnaise, mustard, garlic powder, celery seeds, and pepper. Add hot sauce, mix well, then taste and adjust the pepper and hot sauce as desired.

Add the celery, bell pepper, jicama, and apple, then toss well to coat. Add the shrimp, crabmeat, and imitation lobster meat. Toss until just coated. Set aside.

In a large skillet over medium-low heat, melt the butter. Add the buns (split open if hamburger, on their sides if hot dog) and toast them until they are lightly browned and crispy.

Serve the seafood salad in the toasted buns.

HOW LONG? 20 MINUTES

HOW MUCH? 6 TO 8 SERVINGS

Roasted Tomato and Ricotta Bruschetta

Roasting tomatoes—especially out-of-season ones—caramelizes their natural sugars, giving them a serious flavor boost. And the same technique works with most vegetables, especially winter squash.

If you’d like to simplify this recipe, you could use just ricotta or goat, though