I should have known a cookbook giveaway about sandwiches would generate a lot of comments, but I was still surprised by the number of folks who entered to win this book. Even more surprising to me was the variety of sandwiches you named. I expected most of them to be basics such as grilled cheese, Italian subs, cheese steaks, cheeseburgers and the like, but there were a lot of interesting concoctions!

Boiled egg and cheese? Green olive cream cheese? Peanut butter and Doritos? Ham with Miracle Whip? I will not knock any of these until I’ve tried them.

When it came time to pick a random number, however, I saw that the winner’s favorite sandwich is actually my husband’s favorite, too. The winner is David Huggett, who wrote: “My favorite sandwich would have to be a good italian sub with cappicollo, salami, ham and provolone or gruyere cheese.”

Good choice, David. And you have won “The Encyclopedia of Sandwiches” by Susan Russo. Email your shipping address to me at lindsey.nair@roanoke.com.

Since we all obviously love sandwiches, here are a couple of recipes from the book for a crab melt and a banana split sandwich:

Crab Melt
Makes 1 sandwich

2 slices Texas toast
1 Tbsp. butter
8 ox. fresh or canned lump crabmeat
3 to 4 Tbsp. mayonnaise
1/2 tsp. lemon juice
1/4 cup diced celery
1 Tbsp. chopped scallions
1 Tbsp. chopped fresh dill
Salt and freshly ground black pepper, to taste
4 slices Swiss cheese

1. Preheat broiler. Toast and butter bread. In a medium bowl, combine all remaining ingredients except cheese. Mix until thick and creamy.

2. Divide crab mixture evenly between bread slices. Top each with two slices of cheese. Broil 2 to 3 minutes, or until cheese begins to bubble and melt. Serve warm.

Banana Split Sandwich
Makes 1

2 Tbsp. butter
2 thick slices country white bread or Texas toast
1 Tbsp. peanut butter
1 to 2 tsp. chocolate sauce or hot fudge
1 small banana, cut lengthwise, then in half (4 pieces total)
1 Tbsp. strawberry jam
1 Tbsp. pineapple jam

1. Butter 1 side of each bread slice, place buttered side down.

2. Spread peanut butter and chocolate sauce on one slice and top with 2 banana pieces. Spread jams on the other slice and top with remaining banana pieces. Close sandwich.

3. Place on a griddle over medium-high heat. Cook 1 to 2 minutes, flip gently, and cook another minute or until bread is golden and toasty.

- “The Encyclopedia of Sandwiches” by Susan Russo.