19 sandwich recipes from the L.A. Times Test Kitchen

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Grilled blue cheese and pear sandwichItalian tuna and shiso sandwichShooter's sandwichPan-fried cod with radicchio slaw sandwich recipeGrilled cheddar cheese with apple butterPesco bacoEdamame sandwichGrilled gruyere and marinated onion sandwichPork belly banh-miMuffulettaStuffed French toastGrilled Swiss chard reubenCroque-monsieur (grilled ham and cheese)La Dijonaise's croque-madameLucques' grilled cheese sandwichGreen panini with roasted peppers and Gruyère cheeseFontina and sage grilled cheeseRoasted vegetable sandwichChorizo and egg sandwich

French toast can be savory, too! Take what you have in the refrigerator and improvise ¿ maybe a little caramelized onion, cheese, bacon and leftover dandelion greens. Make a savory egg batter and add grated Parmesan and cracked pepper, and batter both sides of sliced rustic sourdough. Layer one side with the caramelized onions, sliced Gruyère and crumbled bacon. Spoon a little mustard over the other slice and form the sandwich. Fry the stuffed toast until the bread is crisp and golden, and the cheese melts into the bacon and onion and just begins to ooze out of the side. <a href="http://www.latimes.com/features/food/la-fo-frenchtoastrec3-20110127,0,2559468.story">Click here for the recipe.</a>

Stuffed French toast

( Glenn Koenig / Los Angeles Times )

French toast can be savory, too! Take what you have in the refrigerator and improvise ¿ maybe a little caramelized onion, cheese, bacon and leftover dandelion greens. Make a savory egg batter and add grated Parmesan and cracked pepper, and batter both sides of sliced rustic sourdough. Layer one side with the caramelized onions, sliced Gruyère and crumbled bacon. Spoon a little mustard over the other slice and form the sandwich. Fry the stuffed toast until the bread is crisp and golden, and the cheese melts into the bacon and onion and just begins to ooze out of the side. Click here for the recipe.

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