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Easy dinner recipes: Hearty sandwiches in less than 30 minutes

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It’s hard to beat a good sandwich. Finding the perfect combination of bread, protein and all the fixings is an art -- and one that doesn’t require a lot of time to master.

Whether you’re grilling up a burger or pressing a grilled cheese, all you need is a couple of ingredients to make the magic happen. Here are three hearty sandwich recipes you can put together in less than 30 minutes:

Pan-fried cod with radicchio slaw

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Total time: 30 minutes

Servings: 4

Note: Moroccan olives are available at Whole Foods and specialty markets. To make creamy horseradish, combine one-half cup sour cream with 1 tablespoon straight horseradish and season with one-eighth teaspoon salt.

Radicchio slaw:

1 head radicchio, cored and quartered lengthwise

1/2 head red cabbage, cored and halved lengthwise

1/2 cup capers

1/2 cup chopped Moroccan olives

1 tablespoon minced thyme

1 1/4 teaspoons minced rosemary

2 tablespoons sherry vinegar

3 tablespoons olive oil

Salt

Freshly ground black pepper

Sugar

1. Finely shred the radicchio and cabbage crosswise and toss in a large bowl.

2. Fold in the capers, olives, thyme and rosemary. Stir in the vinegar and oil.

3. Season with one-half teaspoon salt, several grinds of pepper and a teaspoon of sugar, or to taste. Cover and refrigerate at least 30 minutes before using to allow the flavors to develop. This recipe makes about 10 cups slaw, more than is needed for the final recipe, and will keep for up to three days in the refrigerator.

Sandwich assembly:

1 1/2 pounds Atlantic cod fillets, skin and pin bones removed

1/3 cup flour

1/2 teaspoon salt

Freshly ground black pepper

Canola or vegetable oil for frying

8 thick slices pumpernickel bread, toasted

1/4 cup Dijon mustard, divided

1/2 cup creamy horseradish, divided

2 cups radicchio slaw, divided

1. Cut the fillets crosswise into 1 1/2- to 2-inch cubes. In a shallow baking dish, combine the flour, salt and several grinds of black pepper. Lightly dredge the fish in the seasoned flour and set aside; you will not use all of the seasoned flour.

2. In a large skillet, add oil to about 1 inch deep. Heat the oil until a thermometer inserted reads 350 degrees. Pan-fry the cod until the exterior is a light golden brown and the inside is firm and white, about 2 minutes per side. Do not crowd the pan; you may need to fry the fish in 2 batches. Drain the pieces on a paper towel-lined plate and set aside in a warm place.

3. Spread 1 tablespoon of mustard on each of 4 pieces of toast, and 2 tablespoons creamy horseradish on the remaining pieces. Divide the cod among the pieces of toast with the horseradish, then top each portion with one-half cup of the slaw. Top each sandwich with the mustard toast, slice in half and serve immediately.

Each serving: 476 calories; 35 grams protein; 43 grams carbohydrates; 6 grams fiber; 18 grams fat; 2 grams saturated fat; 70 mg. cholesterol; 1,377 mg. sodium.

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Italian tuna and shiso sandwich

Total time: 15 minutes
Servings: 4

Note: Recipe by Fred Seidman. Italian tuna can be found at Italian markets, Bristol Farms, Whole Foods, Gelson’s and Surfas.

1 (7-ounce) jar Italian tuna, drained

1/4 cup good-quality mayonnaise, plus 4 teaspoons, divided

1 teaspoon capers in salt

Squeeze of fresh lemon juice, about 1 teaspoon

Freshly ground black pepper

4 English muffins, split and toasted

1/4 cup shiso leaves, cut into thin strips

4 thin slices red onion

4 small romaine leaves

8 “Sweet 100” tomatoes sliced crosswise or 4 thin slices regular-size tomato

1. In a medium bowl, use a fork to break up the tuna into small pieces. Stir in one-fourth cup mayonnaise. Rinse the capers in a strainer under cold running water several times to remove excess salt; drain and pat dry on paper towels. Chop the capers if they’re large; otherwise, leave them whole. Stir them into the tuna salad, along with the lemon juice and freshly ground black pepper to taste.

2. Spread 1 teaspoon mayonnaise over the top half of each muffin. Spread one-fourth of the tuna salad on the bottom half of each muffin, and top each mound of salad with 1 tablespoon of the shiso leaves.

3. Rinse the onion slices in a colander under cold running water twice, then drain and pat the slices with paper towels. Divide the onion, romaine and tomato slices evenly among the four sandwiches, on top of the shiso and tuna salad. Top each sandwich with a second muffin half. Cut in half and serve immediately.

Each serving: 348 calories; 15 grams protein; 29 grams carbohydrates; 2 grams fiber; 19 grams fat; 2 grams saturated fat; 17 mg. cholesterol; 519 mg. sodium.

Croque monsieur (grilled ham and cheese)
Total time: about 10 minutes
Servings: 2 sandwiches

Note: Although a classic croque-monsieur is served with a sauce Mornay, this is a simpler version, with snipped fresh chives for garnish. This recipe assumes the use of an electric panini press.

4 slices white sourdough bread

4 ounces Gruyère cheese, grated or very thinly sliced

4 ounces Black Forest ham, very thinly sliced

2 tablespoons chives, snipped with a pair of scissors

1. Turn on the panini grill. While the grill heats, assemble the sandwich: Spread the cheese equally over two pieces of bread. Layer the ham equally over the cheese. Place the remaining slices of bread on top.

3. When the grill is hot (the light will turn on), place the sandwich (or both sandwiches, depending on the size of the bread and your panini grill) on the grill. Press the top of the grill down firmly, making sure that the top and the bottom of the grill are parallel.

4. Cook, for about 4 to 5 minutes, until the cheese is melted and the sandwiches are golden. Lift the top and remove from the grill, cut into quarters, stack and top with chives. Serve immediately.

Each sandwich: 528 calories; 34 grams protein; 46 grams carbohydrates; 3 grams fiber; 23 grams fat; 12 grams saturated fat; 92 mg. cholesterol; 1,140 mg. sodium.

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