Ali Slagle’s sheet-pan Italian sub dinner

It's exactly what it sounds like, and it's awesome.

View in browser|nytimes.com May 2, 2024 Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Sheet pan your sandwich By Mia Leimkuhler Is a sandwich dinner? I don't mean to open the floodgates of food-based existential inquiry, but it's something I've wondered in my more navel-gazy moments. I'm always down for a grilled cheese to go with my tomato soup, or a fried egg on toast to nestle next to a salad, but those are more accompaniments than main events. Headlining sandwiches — bánh mìs, Cubanos, cemitas, tuna crunches or egg salads — I tend to save for lunch. And then there's the whole "is a hamburger a sandwich" question, which I will not be wading into today. Anyway: Ali Slagle's sheet-pan Italian sub dinner is definitely a dinner. (It's right there in the name.) All the elements are there: salami, red onions, pepperoncini and tomatoes, plus radicchio and chickpeas, crisped and caramelized in a hot oven and tossed in a classic oregano-garlic vinaigrette. Serve, as Ali suggests, with a big scoop of ricotta or a shower of Parm, and with extra vinaigrette for drizzling or swiping. You'll also want bread, whether it's torn in generous hunks or split open for sandwich making is entirely up to you and your dinner-sandwich philosophy. Featured Recipe Sheet-Pan Italian Sub Dinner View Recipe → A roast chicken dish is always dinner, and Yewande Komolafe's garlic chicken with guasacaca sauce is a bright, tangy, fantastic one. Guasacaca, a Venezuelan condiment, combines avocado, jalapeño, vinegar, lime, parsley and cilantro for a lush green sauce that's paired here with roasted chicken quarters and carrots, though it'd be wonderful on seafood, meat, or grilled veggies. Or take this tip from Rosh, a reader: "Leftover guasacaca? Put it on grilled cheese with some pepper jack … thank me later." Let's keep that sheet pan busy: Melissa Clark's new miso-chile asparagus with tofu dresses singed, broiled asparagus stalks and tofu cubes in a pungent miso sauce sweetened with mirin and spiked with rice vinegar and chile. Her baked fish and chips is no less satisfying in terms of oomph and zip, the zip here coming from an easy homemade horseradish tartar sauce. The weekend is almost upon us, which means we can start daydreaming about long, luxurious breakfasts. (Even if our actual weekend mornings are more hectic than hedonistic.) I'm aiming for a cartoonishly tall stack of Klancy Miller's fragrant orange cardamom pancakes, crowned with chopped dates, a smear of orange marmalade and a heavy halo of maple syrup. If the reality is more a messy pile without the accompaniments, I'll still be happy; those pancakes are dreamy enough. And Christian Reynoso's quick smoked salmon tart is a clever take on the classic bagel with lox, relying on store-bought puff pastry to form the base of this elegant and effortless brunch dish. It would also, as one reader mentions, be a very nice appetizer at a dinner gathering, or even dinner itself. In that case: Is a tart an open-faced sandwich, and is that dinner? ADVERTISEMENT WHAT TO COOK David Malosh for The New York Times. Food Stylist: Simon Andrews. Garlic Chicken With Guasacaca Sauce By Yewande Komolafe 45 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Miso-Chile Asparagus With Tofu By Melissa Clark 25 minutes Makes 2 to 3 servings Andrew Scrivani for The New York Times Baked Fish and Chips By Melissa Clark 1 hour Makes 4 servings Romulo Yanes for The New York Times. Food Stylist: Vivian Lui. Orange-Cardamom Pancakes By Klancy Miller 20 minutes Makes 12 pancakes (4 to 6 servings) Kerri Brewer for The New York Times. Food Stylist: Spencer Richards. Quick Smoked Salmon Tart  By Christian Reynoso 45 minutes  Makes 4 servings Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018