We're all for adding highbrow twists to the everyday sandwich — but how much extravagance is too much? OnSugar blog Between the Bread investigates sandwiches with steep prices.I bristle at paying more than $10 for a sandwich (though I will, if it's worth it), so a $100 sandwich isn't on my sand wish list. Every few years, it seems, some chef dreams up a buzzworthy sandwich or burger stuffed with luxury ingredients and promoted by its high price tag. This week, it's a cheese sandwich that costs $176.

What goes into this astronomically priced provision? Find out when you keep reading.

Channel your inner Argentinean and put together a savory batch of swiss chard and mushroom empanadas.

I wish there were more dishes in my repertoire for that transitional period when warm weather's not quite ended and Autumn's yet to really begin, but thankfully I've discovered at least one cocktail. By its name alone, the Harvard Cooler sounds like the start to a crisp, cool Cambridge Fall — but its spritzy, bright appearance still sings of summertime.

This oddly named cocktail, which is apparently a staple at bars in Japan, is a combination of lemon, sugar, seltzer, and apple brandy. The recipe's quite simple, but sometimes that's what works best. See it when you read on.

I learned something new at a recent cocktail hour as I watched a skilled expert prepare my egg white cocktail. When he finished straining it into the glass, my mixologist added a delicate and attractive flourish that simply made the presentation of his drink.

Here's how he did it: After straining the frothy liquid into the glass, he used a dropper to strategically dab three dots of dark bitters (such as Angostura) in a row. Then, he ran a toothpick through them to string them together, forming a line of hearts. Voilà! Who knew it was that easy? Until recently, I certainly didn't!

Do you have any special embellishments that you add to your signature cocktails?