Rebecca's all-time favorite sandwich is the Vietnamese Bánh Mì. Our take on this Vietnamese-French fusion classic uses unctuous grilled chicken, tangy pickled vegetables, heaps of cilantro and jalapeno, and a robust mayo sauce. Despite the long ingredient list and exotic heritage, Grilled Chicken Bánh Mì Sandwiches are straightforward to make and can win over even the pickiest of eaters.  

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What is your favorite sandwich? Where did you eat your favorite Bánh Mì sandwich? 

We've made somewhat of an art form of converting leftover ingredients into individual lunches and sometimes even spunky new dishes, like this comfort classic: Skillet Mac & Cheese with Rye Bread Crumbs.  This rye crusted dish is a savory answer to what to do with two-day-old homemade bread: pulse it up, mix in butter, salt and cheese and use it as a flavorful topping. We paired the sour and caraway laced crumbs of homemade sourdough rye bread with a sumptuous homemade macaroni and cheese that Paul whipped up stove-top while the oven preheated.  The combination of creamy, subtle local cheeses and pungent crunchy bread crumbs was lovely. We used a 50/50 blend of two local cheeses. One was a mild farmer's cheese, which gave a smooth creaminess to the sauce. The other was a young asiago, which added a subtle nutty sharpness. Feel free to use your favorite cheese, but try to stick with ones that will melt smoothly.  It may be spring, but we are are not done with creamy comfort foods yet!