Sandwich

Editor's note: The recipe and introductory text below are from Jamie Oliver's book Jamie's Italy. I've always thought of crostini as small bruschette but this isn't completely correct, as they are usually made with white bread instead of sourdough. I'm told that in the old days the bread would have been so stale that it would have to be soaked in a little stock or juice to make it chewy and edible again, but don't worry. In this day and age you don't have to do this. In Italy they simply grill a half-inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil, and season it with salt and pepper.

The sandwiches can be refrigerated one day ahead (chill the chicken and spinach before assembling).

In these spectacular cocktail-ring-proportioned bites, the date purée gives surprising depth to the silky richness of foie gras. Add pomegranate seeds—a gorgeous garnet crown—for a burst of sour-sweet juice and a little crunch.

Pistou—France's pesto—gives these simply poached eggs tons of flavor.

A chocolate-dipped frozen banana meets an ice cream sandwich.

A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.

These little stacks of toasted and buttered bread, foie gras terrine, and Sauternes gelée—crisp, creamy, cool—will make you swoon and sigh. They provide such a rich reward for so simple an assembly: The only thing you make from scratch is the gelée; it’s like a sip of dessert wine on top of this extraordinary first bite.

This pressed sandwich creates an appetizing balance between sweet and savory with the addition of prosciutto and dried figs.

To take the sandwiches on a picnic, use ciabatta rolls—they will stay firm despite the mayo.

The traditional crostini topping is a soft pâté, but the wild mushrooms with truffle oil served by chef Julian Marucci at Baltimore's Cinghiale are just as indulgent.