Salad recipes

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

Eggless egg salad crumbles firm tofu and tosses it with mustard, cider vinegar, honey, turmeric, and crisp celery for a vegan, mayo-free sandwich filling that mimics the classic.

Vegan hummus pita sandwiches with whole-wheat pita, pickled red onion, mixed greens, and chopped red bell pepper. Quick lunch, no cooking, ready in 20 minutes.

Barbecue leftover turkey sandwich, shredded turkey tossed with tangy BBQ sauce and crunchy carrot, piled on a ranch-slicked whole wheat bun. A fast, smart way to turn leftover turkey into lunch in minutes.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.

Maui chicken sandwich with pineapple-marinated grilled chicken, grilled pineapple rings, jicama slaw, and Thousand Island on a roll. A Hawaiian-inspired sandwich ready in 40 minutes.

Fresh no-cook crab salad sandwich with crunchy cucumber, celery, and chopped olives tossed in lemon mayo. Five minutes to a cool, satisfying lunch.