Easy dinner recipes: Make these great sandwiches in 25 minutes

1/78

Sweet and tangy, these wings are sure to please. (Mel Melcon / Los Angeles Times)

2/78

Deviled eggs get special treatment with the addition of smoked salmon, fennel, capers and red onion. (Luis Sinco / Los Angeles Times)

3/78

Top a prepared pizza crust with a little sour cream and smoked salmon, along with chopped red onion, fresh dill and capers. It takes all of 15 minutes to whip up. (Glenn Koenig / Los Angeles Times)

4/78

The tuna salad comes together in minutes and is great served either as a sandwich or on its own. Read the recipe » (Anne Cusack/ Los Angeles Times)

5/78

Great flavor, and simple to prepare.
Recipe: Italian tuna and shiso sandwich
(Gary Friedman / Los Angeles Times)

6/78

Paella’s always a perfect choice when you want to dazzle dinner guests but don’t want to spend all your time in the kitchen. (Bob Chamberlin / Los Angeles Times)

7/78

Mushrooms lend rich depth to this frittata. (Eric Boyd / Los Angeles Times)

8/78

Fresh nettles may be known for their sting, but cooked, they add delicate, almost nutty notes to many a dish. (Mark Boster / Los Angeles Times)

9/78

Artichoke and sun-dried tomatoes combine with two types of cheese and fresh herbs in this colorful dish. (Glenn Koenig / Los Angeles Times)

10/78

Rich, tender flavor in minutes. (Allen J. Schaben / Los Angeles Times)

11/78

Fresh broccoli flavor with a velvety texture. (Wally Skalij / Los Angeles Times)

12/78

They’re not just for breakfast. (Gary Friedman / Los Angeles Times)

13/78

The Buttery’s take on peanut butter cookies, massive enough that you almost need two hands to hold them, is at once rich, sweet and perfectly crumbly.
Recipe: The Buttery’s peanut butter cookies

(Glenn Koenig / Los Angeles Times)

14/78

You’ll never miss the gluten in this rich and flavorful carrot cake (Glenn Koenig / Los Angeles Times)

15/78

This creamy pudding is flavored with aromatic orange flower water and almond oil and comes together in only 35 minutes. (Bob Chamberlin / Los Angeles Times)

16/78

One bite and you’d never guess these tempting treats are gluten-free. (Glenn Koenig / Los Angeles Times)

17/78

This simple sandwich comes courtesy of chef and cookbook writer Deborah Madison and her husband, Patrick McFarlin. (Ricardo DeAratanha / Los Angeles Times)

18/78

Chicken curry sandwich. (Luis Sinco / Los Angeles Times)

19/78

A rich and creamy take on this classic comfort food. (Glenn Koenig / Los Angeles Times)

20/78

A remarkably easy but elegant meal. (Kirk McKoy / Los Angeles Times)

21/78

Fresh and bright and ready in less than 30 minutes, this dish goes perfectly with grilled salmon or other fish. (Gary Friedman / Los Angeles Times)

22/78

An almost infinitely flexible recipe. (Ifran Kahn / Los Angeles Times)

23/78

Best Chinese chicken salad ever? According to at least one reader, it is. (Al Seib / Los Angeles Times)

24/78

It may take a little work prepping the ingredients, but Ciopinot’s take on the classic cioppino contains a lot of flavor in just a few simple steps. (Glenn Koenig / Los Angeles Times)

25/78

Artichoke lovers, rejoice! (Glenn Koenig / Los Angeles Times)

26/78

Sweet pea soup -- bright, earthy and easy. (Kirk McKoy / Los Angeles Times)

27/78

In this variation, tortillas are stuffed with quickly cooked greens and chunks of feta and mozzarella, the tortillas warmed until lightly browned and the cheese oozes just slightly. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

28/78

Huitlacoche lends an earthy richness, and a robustness similar to truffles, to these quesadillas. (Bob Chamberlin / Los Angeles Times)

29/78

For a wonderfully rich, meaty filling, try adding sauteed mushrooms cooked with shallots and butter and a touch of mint. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

30/78

A rich vegetarian take on this comforting classic. (Ricardo DeAratanha / Los Angeles Times)

31/78

This hearty dish works wonders as a side or main course, and the whole thing comes together in less than 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

32/78

A touch of spice. (Gary Friedman / Los Angeles Times)

33/78

Soft and tender. (Bob Chamberlin / Los Angeles Times)

34/78

Chef Michael Mina’s interpretation of a Caesar salad. (Kirk McKoy / Los Angeles Times)

35/78

There’s a secret to the croutons. (Kirk McKoy / Los Angeles Times)

36/78

A perfect light main course or flexible side dish. (Lawrence K. Ho / Los Angeles Times)

37/78

The flavors only get better with time. (Lawrence K. Ho / Los Angeles Times)

38/78

With the depth of flavor in this soup, you’d never guess this rich and creamy salmon bisque comes together in under an hour. (Glenn Koenig / Los Angeles Times)

39/78

Add extra flavor with a touch of barbecue sauce, corn niblets and fresh parsley. (Kirk McKoy / Los Angeles Times)

40/78

Recipe: BLD’s fresh vegetable salad

(Anne Cusack / Los Angeles Times)

41/78

Fresh and bright with large shrimp, tomatoes, mushrooms, garlic and a sprinkling of fresh parsley. (Ricardo DeAratanha / Los Angeles Times)

42/78

Bright and fresh and mildly spicy. (Glenn Koenig / Los Angeles Times)

43/78

Recipe: Cafe des Artistes’ fillet of sole Provencal

(Anne Cusack / Los Angeles Times)

44/78

Roasted salmon with red pepper hazelnut pesto. (Kirk McKoy / Los Angeles Times)

45/78

For this slaw, incredibly simple to make, thinly sliced kale is tossed with colorful carrots, red cabbage and fresh fennel, then coated with a light but tangy dressing. (Anne Cusack / Los Angeles Times)

46/78

A fresh, filling salad using only a handful of ingredients. (Kirk McKoy / Los Angeles Times)

47/78

Give kale a good rubdown and it makes a delicious salad. (Ricardo DeAratanha / Los Angeles Times)

48/78

The kale salad from Napa Valley Grille. (Anne Cusack / Los Angeles Times)

49/78

These oatmeal cookies are big on size and flavor. (Kirk McKoy / Los Angeles Times)

50/78

Light in texture and delicately flavored. (Kirk McKoy / Los Angeles Times)

51/78

Pile the fish into warm tortillas with plenty of shredded cabbage and a fresh tangy lime-garlic vinaigrette. (Mel Melcon / Los Angeles Times)

52/78

This easy dish comes together in under an hour, the plump shrimp cooked in a simple sauce flavored with toasted pumpkin seeds, olive oil, garlic, jalapeno chiles and fresh cilantro. (Eric Boyd / Los Angeles Times)

53/78

Looking for diet-friendly options for your party? These Philly cheesesteak cups have all the flavor for a fraction of the calories. (Ricardo DeAratanha / Los Angeles Times)

54/78

With no fewer than four types of cheese, mac ‘n’ cheese couldn’t get much better than this version. (Glenn Koenig / Los Angeles Times)

55/78

Three kinds of cheese and prosciutto come together in cheesy goodness. (Glenn Koenig / Los Angeles Times)

56/78

This take on the classic includes chicken, prosciutto, a bread crumb topping and plenty of cheese. (Anne Cusack / Los Angeles Times)

57/78

Lentil and barley stew. (Kirk McKoy / Los Angeles Times)

58/78

Best of all, the salad can be made ahead of time; the recipe comes together in a little over an hour, and the flavor only improves with time. (Anne Cusack / Los Angeles Times)

59/78

Try this combination of quinoa, meaty shiitake mushrooms, caramelized fennel and crunchy toasted cashews. (Bob Chamberlin / Los Angeles Times)

60/78

Quinoa is cooked with finely diced beets, which tint the quinoa a vibrant shade of red. (Ann Johansson / For the Times)

61/78

This rich Andalusian chowder has its roots in gazpacho. (Ricardo DeAratanha / Los Angeles Times)

62/78

The clam chowder at La Conner Brewing Co. in the San Juan Islands has a bit of spice to it. (Bob Chamberlin / Los Angeles Times)

63/78

Rich Paris bistro flavor in only 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

64/78

Quick potato leek soup gets a last-minute boost of flavor from a blend of finely diced cilantro, anchovy and garlic. (Rick Loomis / Los Angeles Times)

65/78

Such a simple combination, but so delicate and complex. (Glenn Koenig / Los Angeles Times)

66/78

You can’t go wrong here when you’re craving a great noodle bowl. (Ricardo DeAratanha / Los Angeles Times)

67/78

With its rich flavor, you might not guess this dish is both gluten-free and vegan! (Bob Chamberlin / Los Angeles Times)

68/78

Serve warm with a big glass of milk. (Bob Chamberlin / Los Angeles Times)

69/78

It’s as if Lawry’s took everyone’s favorite flavors and combined them in an easy-to-make dessert, with Nutella, chocolate, espresso and Kahlua liqueur folded into a mousse. And the best part? It comes together in just 15 minutes. (Glenn Koenig / Los Angeles Times)

70/78

This rich and creamy dessert delivers chocolate accented with a hint of port. (Anne Cusack / Los Angeles Times)

71/78

A rich chicken soup that comes together in minutes. (Carolyn Cole / Los Angeles Times)

72/78

The combination of coconut milk, lime juice, fish sauce and lemon grass from the stock is sweet and fragrant. (Paul Morse / Los Angeles Times)

73/78

This isn’t your ordinary chicken soup; each bite is flavored with bits of carrot and celery, garbanzo beans and cracked wheat. It’s rich, yet delicately spiced with notes of cinnamon and curry. Best of all? The whole thing comes together in about 45 minutes. (Kirk McKoy / Los Angeles Times)

74/78

Nettle leaves add bright flavor and deep emerald color to this creamy polenta dish. (Mark Boster/Los Angeles Times)

75/78

Saute escarole with garlic and a tough of crushed red pepper just until the leaves begin to wilt and are tender, then spoon over a bowl of creamy polenta. (Don Bartletti / Los Angeles Times)

76/78

Polenta is slowly cooked in the oven with this simple gratin. (Kirk McKoy / Los Angeles Times)

77/78

Rich with bright flavors, this salad comes together in only 20 minutes. (Kirk McKoy / Los Angeles Times)

78/78

Eggs for dinner? You bet! (Mel Melcon / Los Angeles Times)

By Noelle Carter

April 8, 2014 10:55 AM PT

You can’t beat a good sandwich when you’re looking for simple comfort food. Stuff your favorite filling between two slices of bread and you’re set. And because they’re portable, you can grab and go on a busy weeknight. Each of these ideas comes together in 25 minutes or less.

‘Spanglish’ BLT with fried egg and melted cheese: Take everything you love about a BLT and add a gloriously messy fried egg. And melted cheese. It’s how Thomas Keller dresses up this classic; start to finish, it’s ready in only 20 minutes.

Green panini with roasted peppers and Gruyere cheese: This simple sandwich comes courtesy of chef and cookbook writer Deborah Madison and her husband, Patrick McFarlin, in their book, “What We Eat When We Eat Alone.” Ciabatta bread is piled with mustard greens, cheese and roasted red peppers, then cooked in a panini maker or skillet, making for a sandwich that is one of McFarlin’s favorites.

QUICK & EASY: 99 terrific recipes in about an hour or less

Roasted chicken curry sandwich: It’s a perfect use for leftover chicken (or grab a rotisserie chicken on your way home tonight). Shred the meat and toss it in a bowl along with celery, yogurt, sour cream, tangy lemon juice and curry spice for a quick salad. Stuff the chicken into a halved pita and your meal is ready in minutes.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

RECIPES: 99 easy dinner ideas in about an hour or less

‘SPANGLISH’ BLT WITH FRIED EGG AND MELTED CHEESE

Total time: 20 | Serves 1

Note: From Thomas Keller.

3 to 4 thick slices bacon
2 slices Monterey Jack cheese
2 slices pain de campagne (rustic country loaf), toasted
1 tablespoon mayonnaise
4 slices tomato
2 leaves butter lettuce
1 teaspoon butter
1 egg

1. Cook the bacon until crisp, drain on paper towels and set aside.

2. Place the slices of cheese on one slice of the toasted bread and place in a toaster oven or under a broiler to melt the cheese.

3. Spread the other slice of toast with the mayonnaise, top with the cooked bacon, the sliced tomato and the lettuce.

4. In a nonstick skillet, melt the butter over medium heat. Fry the egg, turning over briefly when the bottom is set. (Keep the yolk runny.)

5. Slide the finished egg on top of the lettuce. Top with the other slice of toast, melted cheese side down. Place the sandwich on a plate and slice in half, letting the yolk run down the sandwich.

Each serving (with 4 pieces of bacon): 1,115 calories; 52 grams protein; 50 grams carbohydrates; 4 grams fiber; 78 grams fat; 30 grams saturated fat; 346 mg. cholesterol; 2,192 mg. sodium.

GREEN PANINI WITH ROASTED PEPPERS AND GRUYERE CHEESE

Total time: 25 minutes | Serves 1

Note: Adapted from “What We Eat When We Eat Alone” by Deborah Madison and Patrick McFarlin. It is one of McFarlin’s favorites. This recipe makes more mustard greens than are used in the sandwich.

1 bunch mustard greens, stemmed and washed but not dried
1/2 cup water
Salt and pepper
1 garlic clove, pressed or minced
Red pepper flakes, a few pinches or to taste
Pepper sauce or red wine vinegar, to taste
2 pieces ciabatta, or your favorite rustic bread
Olive oil
Grated Gruyere or fontina cheese
Roasted bell pepper cut into wide strips
Dijon mustard

1. Put the mustard greens in a pot over high heat with the water that clings to the leaves plus one-half cup. Sprinkle with one-half teaspoon salt, pepper to taste, garlic and the pepper flakes and cover. After the leaves have collapsed, reduce the heat to medium and cook until they’re tender when you taste one, about 7 minutes. Drain, then squeeze the excess water out of the greens. Put them in a bowl and season with additional salt, if needed, and pepper sauce or vinegar to taste.

2. Slather the outside of the bread with olive oil. Cover one slice of the bread (the dry side) with cheese, pile on a half or a third of the greens, and add the pepper strips. Spread the top slice with Dijon mustard, then cover.

3. Cook in your panini maker or in a skillet until the bread is crispy and the cheese melts. When a wave of melted cheese hits the hot surface, there’s a bonus tang, but don’t let it burn. Slice it diagonally; it’s easier to eat that way and it looks jaunty too.

Each sandwich: 611 calories; 20 grams protein; 73 grams carbohydrates; 9 grams fiber; 27 grams fat; 6 grams saturated fat; 16 mg. cholesterol; 1,447 mg. sodium.

ROASTED CHICKEN CURRY SANDWICH

Active work and total preparation time: 15 minutes | Serves 1 to 2

Note: You can also serve this as a salad over a bed of greens; add diced fruit or toasted nuts to the chicken mixture for different texture and flavor.

1 3/4 cups shredded roasted chicken
2 tablespoons minced celery
2 tablespoons plain yogurt
2 tablespoons sour cream
1 tablespoon lemon juice
1/2 tablespoon curry powder
1/8 tablespoon ground cumin
Salt, pepper
1 pita bread
4 leaves red leaf lettuce

1. Place the chicken and celery in a mixing bowl.

2. Mix together the yogurt, sour cream, lemon juice, curry powder and cumin in a small bowl, then add to the chicken and celery. Stir well, then season with salt and pepper to taste.

3. Cut the pita in half to form two pockets. Line each pocket with 2 lettuce leaves. Spoon the chicken mixture into the pita halves, dividing evenly.

Each of 2 servings: 420 calories; 418 mg sodium; 110 mg cholesterol; 19 grams fat; 6 grams saturated fat; 20 grams carbohydrates; 41 grams protein; 1.51 grams fiber.

ALSO:

99 easy dinner recipe ideas

Even more: 99 additional easy dinner recipes

Easy dinner recipes: Chicken and more chicken