I love anything you can smoosh between two pieces of bread. I've done my PB&J stage, Publix subs, lentil-walnut burgers, cheese steaks...the sandwich, and all of its variations, is the perfect food in my book. It's best to not get comfortable, though. I love trying out new flavor combinations, adding new condiments, even going meatless if the mood calls for it.It was calling last week when I saw these White Bean Burgers with Sun-dried Tomatoes and Rosemary on Not Without Salt. It's packed with protein from cannellini beans, plus gets a dose of green in form of spinach on top (she used arugula) and some heat from chili flakes. I also put some mustard and guacamole on the buns; fantastic duo. John Paul fried up some asparagus as the side dish, and we had ourselves a regular feast!