sandwiches | Food Network

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Habitat Build

Episode | From: Trisha's Southern Kitchen

Trisha Yearwood and her family volunteer on a Habitat for Humanity build, and Trisha offers to feed the crew out of a food truck. She makes Ham and Pimento Cheese Biscuit Sandwiches, Baked Potato Soup, Taco-Stuffed Potato Skins and Chocolate Fudge Chip Cookies for the crew lunch.

Where's the Meat?

Episode | From: The Pioneer Woman

Ree Drummond is headed to the lodge to make a fabulous meat-free Tex Mex Frittata, and she's sharing other epic meat-free meals, too. There's mixed Mushroom Cheesesteak Sandwiches, Cajun Veggies and Grits and a Six Pepper Pasta with tequila cream sauce. Where's the meat? Who cares!

50 Shades of Flavor

Episode | From: Worst Cooks in America

The recruits learn all about flavor combinations by taste-testing some unlikely pairings, then the Skill Drill tests their creativity as they construct unique ice cream sandwiches. The flavor showdown continues when the recruits must create their own unique filling for empanadas, and two recruits fail to deliver.

Soup 'n Wiches

Episode | From: Valerie's Home Cooking

Valerie Bertinelli has been working nonstop with her book editor, so she makes her a seasonal tea with plenty of afternoon treats. The menu includes Marinated Lamb Chops with Red Wine and Rosemary, Bloody Mary Tea Sandwiches, Baked Brie with Almonds and Apples, and Roasted Asparagus Pesto Dip.

Lunch Break and Pasta Night

Episode | From: Amy Schumer Learns to Cook

Amy and Chris dig into a comfort food staple – sandwiches. Amy starts the meal off right with a Tinto de Verano as Chris and Amy wax nostalgic about their trip to Spain. Chris then teaches Amy the art of making sandwiches, including a Roasted Vegetable and Amy’s dream train station sandwich of Prosciutto with Brie, accompanied by a Panzanella Salad. Amy and Chris decide the only answer for being quarantined is a good carbo-load. Chris starts up the feast with two kinds of Pasta, some Radishes and a Sweet Pea Crostini to go along with a refreshing Crab, Tomato and Avocado Salad. Amy then sits back to relax with a large glass of wine.

Classics With a Twist

Episode | From: Sandwich King

America is a land of sandwiches: We love the classics and can be fiercely protective of the way they're built. Jeff respects the great sandwiches too, but that doesn't mean he's not going to tinker from time to time. So in this episode, he heads to Gramwich, where chef Merlin Verrier has been tweaking the mainstays of the American sandwich pantheon for years. The visit with Merlin inspires Jeff to reimagine the venerable BLT using pancetta instead of bacon and subbing avocado crema for mayo. Then he dishes up a Sloppy Joe that gets its flavor from the markets of central Mexican, but brings it back stateside thanks to a tangle of crisp onion rings. America's never tasted better!

A-Z: L for Lights-Out Latin

Episode | From: Diners, Drive-Ins and Dives

This trip, Guy Fieri's diving into all kinds of amazing Latin specialties. In Miami, Fla., a husband-and-wife team dishing out primo Peruvian sandwiches. In Wilmington, N.C., a funky joint cooking up the flavors of Panama. And in Tucson, Ariz., a funky fresh spin on tacos and carne asada.

Lights-Out Latin

Episode | From: Diners, Drive-Ins and Dives

Dinner with Friends

Episode | From: Alex's Day Off

Making dinner for a group of friends doesn't have to sap you of all your time and energy. Alex shows how pork tenderloin with "built in" vegetables can be quick and delicious. Gooey cheese sandwiches, a wilted bourbon salad, and a simple, but beautiful pear dessert finish the meal perfectly.

Weekend with the Grandkids

Episode | From: Farmhouse Rules

Nancy Fuller is having a weekend with the grandkids jam-packed with food and fun. First, they're making Grilled Meatloaf Sandwiches, Nancy's Grandma's Potato Salad and a Berry Fruit Cobbler With Fresh Whipped Cream that will rock your world. Then for another treat, they're all heading over to the County Fair!