Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile—ancho chile powder
and chipotle in adobo sauce—then adding peanut butter for sweetness. The sauce takes some time to prepare, but by doubling
the recipe, it can be made in one large batch and kept in the refrigerator for up to two months.
Grilled Gruyère-and-Zucchini Sandwiches with Smoky Pesto
"Anything herby or vegetabley is usually great with Sauvignon Blanc," says F&W's Marcia Kiesel, since the wine often has an
herbal, grassy edge. She adds grilled zucchini and a smoked-paprika pesto to her grilled cheese sandwiches to enhance the
Broiled, open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they
combine bubbling hot Gruyère with white wine and kirsch, a cherry-flavored spirit.
Make this healthy club sandwich with omega-3-rich salmon grilled in a lightly sweet, tangy tamarind sauce. The extra sauce
here can be refrigerated for up to 1 week and is delicious on chicken or pork chops.
Most veggie burgers are a pale imitation of the all-beef original, but these robust patties with roasted red pepper spread
are moist and delicious. The spread doubles as a fantastic dipping sauce for French fries.