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Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice ...

Reuben Sandwich: 4 tablespoons spreadable butter. Six 1/2- to 5/8-inch-thick slices rye bread. 1 cup sauerkraut heated to 135 degrees F. 3 slices Swiss cheese.

Place a small pot of water over high heat and bring to a boil. Season well with salt and add the green beans to blanch until bright green, 2 to 3 minutes.

Stir together the oil, vinegar and salt and pepper to taste. Using a serrated knife, slice open the rolls. Drizzle half the dressing on the roll bottoms and sprinkle on the oregano.

For the sandwich: Preheat the oven to 400 degrees F. On one slice of bread, spread the Dijon mustard. On the other, spread about 1 tablespoon béchamel. Add 3 slices Gruyère on one side, followed ...

Fill a small pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon, gently lower the eggs into the boiling water.

Heat the butter in a large skillet over medium heat. Add the onions and garlic and stir to coat in the butter. Cook, stirring, until caramelized, 12 to 14 minutes.

Oven method (great for a crowd of six or fewer): Put a rimmed baking sheet on the middle rack of the oven and preheat to 450 degrees F. Make one sandwich per person: Sandwich 2 slices of cheese ...