Quickest rise: Set aside in a warmish spot for 1 to 1 ½ hours, until doubled.

Overnight in fridge: Set inside your refrigerator overnight, about 8 to 10 hours.

Overnight at room temperature: For this method, you will need to use only cold, no lukewarm, water. Leave the bowl on your counter at room temperature for 10 hours.

Avocado + Crispy Kale [Shown]: First, crisp your kale. I used a 5-ounce clamshell of curly kale leaves, tearing out and discarding any thick ribs. Rub/toss them with 1 tablespoon olive oil, spread them on a large baking sheet in one layer, seasoned them with salt and pepper, and baked them at 375°F for 10 to 15 minutes, until crispy and just barely brown at the edges (keep an eye on it). Then, scoop out and slice 4 avocados, fan the slices across the bread and mash/spread them smooth. Coat with olive oil, lemon juice, flaky salt, and red pepper flakes (like we do here). Spread crispy kale over avocado.

Hummus + Cucumber + Pickled Carrots [Shown]: First, coarsely grate 1 pound of carrots. Pour ½ cup apple cider vinegar, ½ cup cold water, 1 teaspoon kosher salt, and 1 to 2 teaspoons (to taste) of granulated sugar over it and stir to combine. (You could also add mustard or dill seeds or fresh chile peppers here.) Chill in the fridge for as long as you have — 30 minutes, an hour, and up to a few days. Carrots will get more pickled the longer it soaks. To make your sandwiches, schmear the bottom half of the bread with about 1 ½ cups hummus (storebought or homemade). Squeeze out little handfuls of pickled carrot and sprinkle this on as your next layer. For you final layer, use a y-peeler to shave long ribbons off 1 large (½ to ¾ pound) seedless cucumber. Tousel these on top; season them with salt and pepper.

Walnut pesto + grilled zucchini ribbons (skip the parmesan in the pesto to make it vegan)

This grilled pepper and torn mozzarella panzanella, minus the croutons

This crunchy asparagus and egg salad

Pickled vegetable sandwich slaw + anything else you love on sandwiches

This salsa verde + any grilled or roasted vegetables

This zucchini carpaccio salad, as a sandwich filling

Any of the sandwiches from the archives

Many of the salads from the archives, such as this egg salad, this chicken salad (not vegetarian, of course), that chicken salad, or even (I love this as a sandwich) this chicken caesar, with the dressing spread on both sides of the bread, the chicken thinly sliced, and the romaine cut into thin ribbons. I wouldn’t be sad to have a broccoli or cauliflower slaw between bread, either.

Or, of course, endless slices of peak-season tomatoes + mayo + salt, or the same plus sliced mozzarella + basil pesto