Sandwich

Polynesian-Style Hors d’Oeuvres A blend of crisp, soft, and chewy textures combined with a parade of flavors—sweet, salty, beefy—makes this playful platter an irresistible hit at parties.

Melted cheese is a nice way to set off the blossoms' tangy green flavor.

Clark Frasier and Mark Gaier, of Arrows restaurant in Ogunquit, Maine, use beef but keep calories low.

Bring on the bacon! For an even leaner option, try turkey bacon in Conlan’s creation.

Cherries, a good source of cancer-fighting antioxidants, add a surprising fruity flavor to this chunky classic from Conlan. Bonus: Walnuts provide healthy fats.

Conlan's French twist on tuna gives you nearly 1 g of heart-healthy omega-3 fatty acids along with the tart and tangy taste of olives, anchovies and capers.

Terry Conlan, of Lake Austin Spa Resort in Austin, Texas, stuffs a salad between slices of bread.

David Burke, of David Burke at Bloomingdale’s in New York City, subs flavor for fat in every melty mouthful.

Dried guajillo chiles and New Mexico chiles can be found in some supermarkets and at specialty foods stores and Latin markets.

Use small heirloom tomatoes in assorted colors for a pretty presentation.

This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy crust.

A mandoline or V-slicer makes quick work of slicing the radishes.

Despite the exotic name of this sandwich, you can get all the ingredients right at the supermarket. Liverwurst stands in for the traditional pork-pâté filling—the meatiness works beautifully with the sharp-flavored vegetables and fresh cilantro.

The ciabatta slices make for man-sized crostini, perfect for a Super Bowl party. If you can, always cut the bread into bite-sized chunks for more manageable portions.