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

Take a large slab of pork belly and braise it slowly, like Japanese buta kakuni, in a sweetened soy-sake broth spiked with ginger and garlic until it's fork tender. Chill it overnight, then dice and pan-fry the pieces so they're crisp on the outside and meltingly tender within. Add pickled daikon and carrots, some cucumber, cilantro and a few slices of jalapeño, then grill. The crisp, fresh herb and tangy pickled vegetables provide a nice contrast to the rich bits of tender pork. <a href="http://www.latimes.com/features/la-fo-sandwichrec1a-2008oct01,0,2844584.story">Click here for the recipe.</a>

Pork belly banh-mi

( Spencer Weiner / Los Angeles Times )

Take a large slab of pork belly and braise it slowly, like Japanese buta kakuni, in a sweetened soy-sake broth spiked with ginger and garlic until it's fork tender. Chill it overnight, then dice and pan-fry the pieces so they're crisp on the outside and meltingly tender within. Add pickled daikon and carrots, some cucumber, cilantro and a few slices of jalapeño, then grill. The crisp, fresh herb and tangy pickled vegetables provide a nice contrast to the rich bits of tender pork. Click here for the recipe.

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