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Sandwich Day has been over and long past, but I couldn't resist this gorgeous panini from food blog Cream Puffs in Venice. Usually, I like the idea of paninis, but find that because they are squashed down in a panini press, don't look quite as fabulously photogenic as thick sandwiches that are piled high with ingredients. Perhaps it's the fact that the photo is an extreme close-up, perhaps it's the angle and lighting, but this panini made with pesto, artichokes, prosciutto and Asiago cheese definitely looks voluptuous enough!

The one time I tried a Cuban sandwich, I was in South Beach. It was early morning, and I was, uh, on my way back to our hotel from our evening out. As we often are after a long night of fun and frivolity, I was hungry, so I stopped to get something to eat. I had heard of Cuban sandwiches, so I ordered one, thinking that it would be some special, sweet bread stuffed with spicy exotic fillings. Boy, was I ever disappointed that it was basically a ham and cheese sandwich pressed on a grill.

Perhaps my disappointment was naive, or perhaps the particular sandwich I ate was just poorly executed with sub-standard ingredients. I mean how could something that looks as good as Kevin's take on the Cuban sandwich be bad, especially when a key ingredient is citrus-marinated roast pork? The classic Cuban sandwich is made with Cuban bread, though an Italian or French bread can be used. The bread is slathered with yellow mustard, then layered with baked ham, thinly sliced roast pork, thinly sliced dill pickles, and Swiss cheese. The whole thing gets pressed down, traditionally on a plancha, but any type of sandwich press, even a homemade one, will do.

Yep, today is the day. It's the day that we've all been waiting for. If you couldn't tell from our morning posts, itoday is Slashfood's Sandwich Day. We've been busy putting together sandwiches, eating sandwiches, even doing a little studying of sandwiches. Apparently, so have our readers. We've received links to other food bloggers' posts about sandwiches, photos of sandwich pron, and even suggestions for how to roll up an old classic, peanut butter and jelly. We'll continue to collect your sandwich stuff via our "tips" line throughout the day and post it all in a summary (or two if necessary) later tonight.

So come on in. Sit down and relax. Let us make you a sandwich.

Selecting a sandwich cheese
Simple Italian Sandwiches, Cookbook of the Day
Re-visiting a classic: McDonald's Egg McMuffin
French Toast and Bacon Sandwich
So, what is a sandwich anyway?
Sandwich goes global: Gyros from Greece
Skillet Doux and the Great Italian Beef-Off
Slashfood Ate (8): sandwich sides
Cuban sandwiches are Seriously Good
Sandwiches from Slashfood readers
Slashfood Ate (8): Best Peanut Butter Sandwiches
Sandwich goes global: Vietnamese Banh Mi
Who doesn't love a meatloaf sandwich?
Food Porn: Chicken Salad Sandwich
Sloppy rooBender Reuben Sandwich
Homemade White Bread

You probably don't think much about what you use to peel your vegetables, but the Seattle Times puts vegetable peelers to the test, taking into account the lumps and bumps of different vegetabless surfaces. The recipes are for fruits and vegetables that will put your peeler to use: Fall Galette, Winter Mash, Seedy Potatoes, and Roasted Carrots with Citrus.

We've already mentioned that resaurants are pulling spinach from their menus, but the Times also answers some questions from readers about E.coli and other leafy greens.

With Rosh Hashana starting at sundown on Friday, the staff digs into their archives and offers a recipe for a honey confection caled Teyglakh.

In drinks, the Wine Adviser could rattle off names of Washington Wineries for Merlot, but the one that sets the standard is Abeja Winery. Fremont Oktoberfest kicks off this weekend, offering over 70 microbrews on tap.

There's a new trend in food-buying: getting beef directly from the rancher. Recipes are for: Marinated Grass-Fed Flank Steak, Sally Gale's Olive-Crusted Rib Roast, and Chileno Valley Beef Stew.

Apple recipes in preparation for Rosh Hashana: Currant- & Ginger-Stuffed Baked Apples with Honey Creme Fraiche, Butter Lettuce, Apple, Endive, Walnut & Cheddar Salad with Honey Vinaigrette, and Grilled Flatbread with Melted Brie & Honeyed Apple Compote.

Olivia Wu's Shanghai Diary has Drunken Soybeans.

In the news, THomas Keller's temporary Ad Hoc is open, Cindy Pawlcyn does fish at Go Fish, and Gary Danko tops the Zagat survey. Pan-Asian Red Ginger in El Granada and Oakland's country French JoJo both receive two and a half stars (**½). Mescolanza in the Richmond District gets two stars (**).