sandwiches | Food Network

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Ladies Charity Lunch

Episode | From: Semi-Homemade Cooking

Sandra visits her hometown outside of Seattle for a ladies charity luncheon. First, it's your favorite salad flavors in a dip, Caesar Artichoke Dip. Then Sandra makes a tasty Chicken and Baby Spinach Salad with Raspberry Balsamic Vinaigrette. For the main course, it's two great sandwiches that are as pretty as they are delicious: Chicken Caesar Focaccia and a French Brie and Ham Baguette. Dessert is an easy make-ahead Tiramisu a la Orange and Sandra's Poppy Cocktail goes perfectly with the meal.

Summer Upgrades

Episode | From: The Kitchen

The Kitchen takes summer staples to the next level with trending new flavors and recipes like Geoffrey Zakarian's Tuna Steak Burger and Katie Lee's Greek Chicken and Orzo Pasta Salad. A summer side gets the sweet treatment in Jeff Mauro's Peach Bruschetta and Katie's Strawberry Bruschetta. Sunny Anderson grills up her Five-Star Glazed Chicken, which is sure to be a summer hit, and nutritionist Joy Bauer shares three healthy upgrades for frozen drinks. For dessert, the hosts put their spins on Waffle Brownie Ice Cream Sandwiches.

A Wedding Shower to Remember

Episode | From: Trisha's Southern Kitchen

Trisha's good friend, Donna, and her daughter, Erin, join Trisha in the kitchen for a fun day of preparation for Erin's bridal shower. Trisha makes Jerry's Sugared Pecans to feed the cooks while she and Donna prepare the meal. On the menu, Chicken Poppy Seed Salad served as mini sandwiches and Lizzie's Strawberry Cupcakes. Trisha's home becomes the setting for the Bridal Shower. With a pop-in from the groom, Trisha presents the couple with a special song, one of her biggest hits -- personalized just for them.

Free Food

Episode | From: Ham on the Street

George invades the world of free food. First, at the supermarket--where he transforms free samples into tasty grilled mini-sandwiches. Then George hits the street to see if people will eat boiled Brussels sprouts or the incredible, edible dandelion just because they're free! George challenges military vets to Name That M.R.E., and creates a unique Happy Hour Party Mix with scrounged bar snacks. Finally, can you really make soup from a stone? George shows how with the help of some generous neighbors!

Life is a Fryway

Episode | From: Mary Makes It Easy

Mary Berg is road trip ready with recipes that are snackable, packable and won't make a mess of your car. She feels like a queen with a Trio of Tea Sandwiches, including Curried Turkey and Apple, Herby Radish and Butter, and Smoked Salmon with Creamy Feta. Then, her Go-To Pasta Salad is always a must with quick-pickled onions, store-bought pesto and jarred tuna. Finally, Mary rounds out her "snackle box" with Edamame Dip, home-baked tortilla chips and Kitchen Sink Cookie Bars.

Home on the Ranch

Episode | From: The Pioneer Woman

Pioneer Woman Ree Drummond's throwing open her Oklahoma ranch for a brand-new food series with juicy slices of frontier life. There's a quintessential ranch dinner, a dawn cattle gathering with the kids and cowboys, and rookie cowgirl Ree's facing two family challenges. With Chicken Fried Steak and Creamy Mashed Potatoes with Gravy with a Marinated Tomato Salad With Herbs on the side, as well as Cowboy Breakfast Sandwiches and Sunrise Punch, it's going to be a mouthwatering feast of fabulous food and fun.

Something Different

Episode | From: Diners, Drive-Ins and Dives

Guy Fieri rolls out to find some places doing great food their own unique way: The West Virginia joint built into a couple of old busses, where they’re serving one pound deep fried hot dogs – and three pound burgers; The Florida bar that’s doing classic French escargot and fresh mahi mahi sandwiches; and in Virginia, what looks like just another café’, but with a classically trained chef who’s making it all from scratch – from chicken with feta, white wine and artichokes, to home made pesto.

Cook Like a Pro: Bread Winners

Episode | From: Barefoot Contessa: Modern Comfort Food

Ina Garten is turning her attention to all kinds of bread and dishes that feature it. She starts with the most delicious quick bread you'll ever bake, foolproof Irish Guinness Brown Bread. Breadcrumbs take the spotlight in her luxurious Fish and Lobster Cakes, and her Camembert and Prosciutto Tartines are open-faced sandwiches with the volume turned up. There's even bread in Ina's layered dessert, Peach and Berry Summer Pudding. Legendary chef Wolfgang Puck shows how to turn two humble slices of walnut bread into the ultimate Lobster Club Sandwich.

Playing with Fire: Wild Things

Episode | From: Chopped

In a live-fire Chopped tournament to show what hot ideas, techniques and flavors chefs bring to the table, the competitors take a walk on the wild side with wild game in every basket. In the appetizer basket, a crispy Korean snack food is a creepy-crawly shocker. The judges wonder what to expect when they chomp down on alligator entrees, and in the dessert round, the two chefs left fighting for a spot in the finale wrestle with a basket that includes wild sandwiches and daring dairy.

Weeknight Wonders

Episode | From: Down Home with the Neelys

Pat and Gina put the remix on some of their favorites that turns a regular ole weeknight, into a wonderful one! Gina puts the Neely spin on her mom's Chicken Soup with Egg Noodles -it's sure to cure whatever you've got! Next up, they create a hearty Pecan Crusted Catfish Sandwich that packs flavor and crunch. Finally, your favorite cookie gets a makeover with Gina's Chocolate Cookie Surprise Sandwiches. And, what's good food, if it can't be shared? So, Spenser stops by to get her fill of this delicious fare.