Sandwiches are an enduring lunchtime staple, but what goes between the bread continues to evolve. here’s an art to creating a veggie- or cheese-centric sandwich that’s both balanced in flavor and satisfying to the palate. Here are a few of our current favorites from Omaha restaurants and cafes.

Chef Kevin Black uses burrata (fresh mozzarella stuffed with cream and curd) in this gussied-up grilled cheese at his new spot, The Crown. Burrata, punchy grated Romano cheese and shredded mozzarella meld together in gooey perfection. The cheeses are balanced by honey balsamic glaze, fresh basil and Black’s signature tomato confit, which the chef prepares by cooking down Roma tomatoes with garlic and thyme. Order the burrata grilled cheese as a crepe or a sandwich. theroyalstandard.com/bistro

NUTTY VEGETARIAN
Heather V’s Café (inside The Foyer)

Heather V’s chef Heather Villeret uses toasted wheat berry bread for her signature vegetarian sandwich. Its secret lies in the way the melted provolone grabs onto a neatly arranged layer of roasted pecans. Elsewhere in the sandwich are thick, buttery slices of fresh avocado, slices of tomato and a tangle of arugula. A drizzle of Italian dressing is Villaret’s condiment of choice. thefoyerbr.com/cafe

VEGGIE MELT
Yvette Marie’s Cafe (in The Market at Circa 1857)

Yvette Marie’s veggie melt is an endless stack of eggplant, artichoke hearts, tomatoes, red onions, spinach, roasted red peppers, fresh mozzarella and white balsamic vinegar situated between hearty white bread. Once assembled, the sandwich is run through a press to keep the veggies contained within the delicately crisp exterior. “Pressed sandwiches are something we’ve been doing for a long time,” says General Manager Hayden Hodges. “In this case, it’s dominated by vegetables.” Find Yvette Marie’s Cafe on Facebook.