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Martha Stewart: Martha's nothing if not well-bread

MY FIRST memories of sandwiches are of warm, crisp, buttery brown triangles of white or whole-wheat bread filled with delectable melted yellow cheese.

MY FIRST memories of sandwiches are of warm, crisp, buttery brown triangles of white or whole-wheat bread filled with delectable melted yellow cheese.

As Mother taught me, it was always about the ingredients, not complexity; freshness and contrasts, not quantity. But it was also about generosity.

Increasingly, local vendors and grocers are stocking high-quality, imported cold cuts and cheeses. If I plan to serve a panini lunch, a good panini iron is ideal, but two cast-iron pans - one for cooking, one for pressing - also work well.The more I think about sandwiches, the hungrier I become.

More sandwich recipes are available at marthastewart.com/ martha-sandwiches.

PANINI BAR

2 loaves ciabatta, halved

horizontally and quartered

crosswise

1 loaf whole-grain bread, cut into slices 1/2 inch thick

Pesto (recipe follows)

Olive Tapenade (recipe follows)

1/2 pound each thinly sliced

soppressata, prosciutto,

bresaola and coppa

1/2 pound each thinly sliced smoked mozzarella, fresh mozzarella,

provolone, fontina and ricotta cheeses

2 tomatoes, thinly sliced

1 head radicchio, leaves separated

1 bunch fresh basil

1 jar (3 ounces) best-quality

anchovies

1 bunch fresh oregano

Lemon wedges, for squeezing

Extra-virgin olive oil, for brushing

Preheat oven to 200 degrees F. Set out ingredients for guests to build panini. Heat a panini press. Brush each sandwich with oil, and place in press. Grill according to manufacturer's instructions.

Alternatively, heat a skillet over medium-low heat. Place a sandwich in skillet, and top with a smaller heavy skillet. Cook, flipping once, until bread is golden brown and cheese melts, 3 to 4 minutes per side. Transfer to oven to keep warm. Repeat. Serves 10 to 12.

PESTO

3 cups packed fresh basil, torn into pieces

1/4 cup pine nuts

2 garlic cloves

Coarse salt

1/2 cup extra-virgin olive oil

1/4 cup finely grated Parmesan cheese

Freshly ground pepper

Puree basil, nuts, garlic and 1/2-teaspoon salt in a food processor. With machine running, slowly add oil, and process until smooth. Stir in cheese. Season with salt and pepper. Cover, and refrigerate up to 1 day. Makes 1 cup.

OLIVE TAPENADE

2 cups black olives, such as Kalamata, pitted

4 anchovy fillets

1/2 cup fresh flat-leaf parsley

1 garlic clove

2 tablespoons extra-virgin olive oil

Pulse olives, anchovies, parsley and garlic in a food processor until coarsely chopped. Stir in oil. Cover, and refrigerate up to 3 days. Makes 1 1/4 cups.

CRAB SALAD SANDWICH

3 tablespoons fresh lemon juice

3/4 teaspoon coarse salt

1/4 cup plus 1 tablespoon creme fraiche

2 tablespoons finely chopped shallot

1 tablespoon minced chives

Freshly ground peppercorns,

preferably pink

8 ounces lump crabmeat

4 leaves red-leaf lettuce

1 avocado, thinly sliced

8 slices brioche, toasted

Mix lemon juice, salt, creme fraiche, shallot and chives. Season with pepper. Fold in crab. Cover, and refrigerate for 30 minutes. Divide lettuce, avocado and crab among 4 bread slices. Sandwich with remaining slices. Makes 4 sandwiches.

Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 11 W. 42nd St., New York, NY 10036. Questions also may be sent by electronic mail to: mslletters@marthastewart.com. Please include your name, address and daytime telephone number.