Windy CitySandwiches

Sandwiches are one of my passions, and I’m always on the lookout for fresh, interesting combinations. Earth, a Chicago restaurant, offers some of the best I’ve had recently.

The filling ingredients are important, but a sandwich is mostly about bread. Look for baguettes that are slightly crusty with a springy texture so that eating the sandwiches is a comfortable mouthful.

Stilton Cheese Sandwich With Arugula, Cucumber, Currants and Walnuts

Active Work and Total Preparation Time: 20 minutes * Vegetarian * Easy

To toast nuts, spread single layer on baking sheet. Bake at 350 degrees until lightly browned and fragrant, about 8 minutes, watching carefully so they do not burn.

1/4 pound Stilton cheese, room temperature

3 tablespoons whipping cream or milk

2 (6- to 8-inch-long) baguettes, split lengthwise

2 tablespoons currants

6 tablespoons walnuts, toasted and coarsely chopped

16 small arugula leaves, stems trimmed

14 thin slices peeled English cucumber

* Beat cheese and cream in small dish to make paste. Spread on cut sides of baguettes, dividing evenly. Sprinkle currants and walnuts over cheese. Use back of spoon to lightly press in place.

* Arrange arugula leaves and cucumbers over 1 side of each demi-baguette. Close sandwiches; lightly press together. Cut in half (secure with toothpicks, if needed). Serve within 1/2 hour.

2 servings. Each serving: 552 calories; 1,112 mg sodium; 58 mg cholesterol; 35 grams fat; 41 grams carbohydrates; 21 grams protein; 2.73 grams fiber.

Smoked Salmon Sandwich

Active Work and Total Preparation Time: 15 minutes * Easy

1/2 cup cream cheese (regular or light), room temperature

2 (6- to 8-inch-long) baguettes, split lengthwise

4 teaspoons small capers, drained

4 paper-thin slices red onion, cut in half if large

4 thin slices large tomato

8 thin slices peeled English cucumber

4 thin slices smoked salmon, about 4 ounces total

Freshly ground pepper

* Spread cream cheese on cut sides of baguettes, dividing evenly. Sprinkle capers evenly over cheese. Use back of spoon to lightly press in place.

* Over 1 side of each, arrange onion, tomato, cucumber and salmon, again dividing evenly. Sprinkle with pepper. Close sandwiches. Lightly press together. Cut in half (secure with toothpicks, if needed). Serve within 1/2 hour.

2 servings. Each serving: 315 calories; 1,622 mg sodium; 36 mg cholesterol; 10 grams fat; 37 grams carbohydrates; 17 grams protein; 1.77 grams fiber.

Portabello Mushroom Sandwich With Avocado, Mixed Sprouts and Tomato Relish

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes

2 portabello mushrooms, gills removed with paring knife

2 teaspoons balsamic vinegar

Olive oil cooking spray

Salt

Freshly ground pepper

1/2 large tomato, seeded, coarsely chopped (about 3/4 cup)

2 tablespoons minced ginger root

2 tablespoons sliced green onion

1 tablespoon mirin or rice wine

2 (6- to 8-inch-long) baguettes, split lengthwise

1 avocado, thinly sliced

1 packed cup mixed sprouts

* Brush mushrooms with vinegar and spray both sides lightly with cooking spray. Sprinkle with salt and pepper and set on baking sheet lined with foil. Roast at 400 degrees 10 minutes; turn and roast 10 minutes more. Cool. Cut mushrooms in half.

* Combine tomato, ginger, green onion and mirin in small dish. Adjust seasonings with salt and pepper.

* Spread cut sides of baguettes with tomato relish, about 3 tablespoons per side. Arrange mushroom halves on 1 side of each sandwich, then tomato mixture, avocado and sprouts. Close sandwiches. Lightly press together. Cut in half (secure with toothpicks, if needed). Serve within 1/2 hour.

2 servings. Each serving: 366 calories; 513 mg sodium; 0 cholesterol; 16 grams fat; 49 grams carbohydrates; 8 grams protein; 4.07 grams fiber.