Tofu po'boy

Go veggie (and delicious) with this tofu po'boy. (Bill Hogan, Chicago Tribune)

Sandwiches can make your Labor Day shindig easy and breezy: They're simple to prep, a whiz to make, fun to hold and exploding with all sort of flavors, colors and textures. Stack them on trays and take them out to the deck or backyard, or wrap up and cart them to the beach or park. You don't have to make one sandwich on one roll for one person. You can cut a sandwich into bite-size nibbles. Or use a large, long roll and cut it into individual portions. However you build them, these three versions offer varied ethnic flavors for your end-of-summer celebration.

Cemitas poblanas

Prep: 30 minutes

Cook: 40 minutes

Makes: 6 sandwiches

Pounded, breaded and fried till crispy chicken breasts star in this torta (a traditional Mexican sandwich) from "Street Food of Mexico" by Hugo Ortega, a Houston restaurateur. Cemitas are sesame seed buns from the Mexican state of Puebla. Another round bun or roll can be substituted. Papalo, a wild herb, can be subbed with cilantro.

6 chicken breast halves, pounded to 1/8-inch thick

Salt and pepper

3/4 cup flour

2 eggs lightly beaten

3/4 cup panko crumbs

1/2 cup corn oil

6 rolls, split open

6 tablespoons mayonnaise

3/4 cup canned refried beans

6 cups quesillo cheese, aka queso Oaxaca

2 avocados, peeled, pitted, sliced

1 medium white onion, thinly sliced

6 canned chipotle peppers in adobo, seeded, sliced

1/2 bunch papalo or cilantro, leaves only