7 Surprising Sandwich Recipes Making You a Grill Master
Summer is the season of sun, fun, and cracking open a few beers. It’s also the season for firing up the grill as often as possible. In honor of our favorite way to cook during the warm-weathered months, we’re bringing you our Grill Master Series where we’ll highlight a different category of food to sizzle up over the grates each week. Follow along to learn everything you’ve ever wanted to know about cooking over open flames.
Few foods are as flexible as the sandwich. It can be a complex creation with pickled veggies, scratch-made aioli, and exotic meats, but it’s more likely that the last one you had was something much simpler. The Fiscal times reported research that found 14% of respondents opted for turkey the last time they consumed a sandwich, and ham was the second most popular choice. Those deli standards are fine choices for everyday dining, but a day spent manning the grill demands something a little more impressive. Make one of these seven recipes to find out just how exceptional a sandwich can be.
1. Grilled Skirt Steak and Pepper Sandwiches with Corn Mayo
Give steak sandwiches a taste of summer with Epicurious’ easy recipe. The grill lends a hint of smoke to everything from the meat to the corn, so you’re guaranteed to have a flavorful meal. And thanks to purchased mayo and quick-cooking skirt steak, this meal will be ready in just 30 minutes.
Not only are these sandwiches delicious, they’re also surprisingly light. Your female friends will be happy to hear they clock in at 377 calories per serving, so there’s no need to stick to a flavorless salad for supper. You, on the other hand, might want to enjoy a few.
- ⅔ cup mayonnaise
- 1½ tablespoons red wine vinegar
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 1 small garlic clove, minced
- 6 (4-inch-long) baguette sections
- 2 ears of corn, husked
- 2 small red bell peppers, quartered lengthwise
- 1 large red onion, cut into ⅓-inch-thick rounds
- 1¼ to 1½ pounds skirt steak, cut crosswise into 6-inch pieces
- Olive oil
- Salt and pepper
Directions: Prepare grill for high heat. Whisk first five ingredients in a medium bowl, and set aside. Pull out some of inside of bread, forming thick shells. Brush corn, peppers, onion, cut sides of bread, and steaks with olive oil. Sprinkle with salt and pepper, to taste. Grill vegetables until charred and just tender, about 15 minutes for corn, 8 to 10 minutes for peppers, and 5 to 8 minutes for onion, turning occasionally. Cook steaks until medium-rare, about 3 minutes per side. Let steaks rest 5 minutes. Grill bread, cut side down, until golden, about 2 to 3 minutes.
Cut corn from cobs, and measure out 1 cup, then add to mayonnaise mixture. Stir to coat, and season with salt and pepper, to taste. Reserve remaining corn for another use.
Cut steaks diagonally, against the grain, into ⅓- to ½-inch-thick strips. Arrange steak, peppers, and onion over bread bottoms. Top with corn mayo, and then bread tops. Serve.
2. Grilled Tuna Salad Sandwiches with Lemon-Habanero Mayonnaise and Watercress
If the thought of canned tuna sends shivers running down your spine, try out a salad made from fresh fish. Bobby Flay’s take on the lunchbox classic, featured on Food Network, has all of the comforts of a traditional tuna sandwich without the stinky smell. Once grilled to a rosy medium, flake the fish, and toss it with a spicy mayo. Pile the mixture onto bread, and top with the greens. If you can’t find watercress, opt for arugula to get the same spicy effect.
- 3 cups fresh lemon juice
- ½ to 1 whole habanero chile, chopped
- 1 teaspoon grated lemon zest
- 1 cup mayonnaise
- Salt and freshly ground pepper
- 1 small red onion, finely diced
- 1 large celery stalk, finely diced
- 2 tablespoons chopped fresh flat-leaf parsley
- 4 (8-ounce) tuna steaks
- Olive oil
- 8 slices hearty bread
Directions: Heat grill to high. Place lemon juice in a small saucepan, and bring to a boil over grill. Cook until reduced to ½ cup. Remove from grill, and let cool.
In a blender, combine lemon reduction, habanero, lemon zest, and mayonnaise, and blend to combine. Season with salt and pepper, to taste, and transfer to a large bowl. Add onions, celery, and parsley. Set aside.
Brush tuna with oil, and season with salt and pepper. Grill 3 minutes on each side, or until charred on outside and cooked to medium inside. Remove fish from grill, and let rest 5 minutes. Cut into a small dice, or flake, and add to mayonnaise mixture. Stir gently to combine. Divide salad among four bread slices. Top with watercress, and remaining bread slices. Serve.
3. Grilled Tomato and Brie Sandwiches
Summer tomatoes are great with nothing more than a sprinkle of salt and a drizzle of olive oil, but they’re spectacular when you tuck them into Cooking Light’s cheesy sandwich. You’re really just grilling the bread, so the tomatoes will stay perfectly fresh. Since the red fruit is the star of the show, you can feel free to play around with the other ingredients. Try different types of bread, greens, and cheeses. Stay away from any dairy that’s too firm, though, because you want something that will melt easily.
- 8 slices whole-grain bread
- 1 teaspoon olive oil
- 1 garlic clove, halved
- 2 teaspoons country-style Dijon mustard
- 4 ounces brie cheese, thinly sliced
- 1⅓ cups baby arugula or spinach
- 8 (¼-inch-thick) slices beefsteak tomato
- Cooking spray
Directions: Prepare grill for high heat. Brush one side of each bread slice with olive oil, and rub with cut side of garlic. Spread ½ teaspoon mustard on each of four bread slices, oil side down. Top each with 1 ounce of cheese, ⅓ cup arugula, and two tomato slices. Top each with a bread slice, oil side up.
Grease grill rack with cooking spray. Grill sandwiches 2 minutes per side until toasted and cheese is melted. Serve.
4. Grilled Barbecue Bacon Meatloaf Sandwiches
This hefty meatloaf sandwich from Melanie Makes might not be the quickest meal on the planet, but it’s absolutely worth the effort. Brimming with bacon-wrapped meatloaf, sharp cheddar, caramelized onions, and a fried egg, it’s as delicious as it is satisfying. You’ll want to have plenty of hungry friends on hand for this one.
While you could omit any of the toppings to simplify this dish, we really love the go-for-it attitude of the original. The meatloaf itself is super easy, because it only has eight ingredients. A little bit of bottled barbecue sauce is the secret to getting tons of flavor. You can even make it in the oven the day before to speed things up. Plus, chilled meatloaf is easier to slice.
- 2 pounds ground beef
- 1 cup breadcrumbs
- 1 egg
- 15 ounces barbecue sauce, divided
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 onion, finely diced
- 6 bacon slices
- Olive oil
- 3 onions, thinly sliced
- Salt and pepper
- 12 ounces bourbon
- 8 sandwich rolls
- 8 slices sharp cheddar cheese
- Barbecue sauce
- 8 eggs
Directions: Prepare grill for indirect and direct heat. In a large bowl, combine beef, breadcrumbs, egg, ⅓ cup barbecue sauce, garlic, salt, and onion. Form into a loaf, and place on three layers of heavy-duty aluminum foil. Fold edges to create a grill tray.
Cover meatloaf with remaining barbecue sauce, and layer bacon slices diagonally across the top, tucking edges underneath.
Grill over indirect heat until internal temperature reaches 180 degrees Fahrenheit, about 1 hour. Remove from heat, tent with foil, and let rest 20 minutes.
Meanwhile, heat a drizzle of oil in a large pan over high heat, and add onions. Cook until beginning to brown. Season with salt and pepper, then add bourbon, and reduce heat to medium. Cook until liquid is completely reduced, and onions are caramel in color, stirring frequently. In a separate skillet, cook eggs to your preference.
Grill sandwich rolls, and top each with a slice of meatloaf, cheese, onions, additional barbecue sauce, and an egg. Close sandwich buns, and serve.
5. Double-Grilled Antipasto Sandwiches
Take all of your favorite goodies from an antipasto platter and tuck them into Food & Wine’s tasty between-the-bread meal. With only seven ingredients, this sandwich is super easy. That being said, you can add just about any of your other favorite Italian snacks to give it some more heft. Salami, giardiniera, and marinated mushrooms are all great choices.
- ½ pound thinly sliced prosciutto, overlapping on 4 sheets of deli paper
- ½ pound soft provolone, sliced ¾-inch-thick, and cut into 3-inch sticks
- Extra-virgin olive oil
- 1 large baguette, split, and cut into 4 pieces
- 1 large garlic clove, halved
- ½ pound marinated artichokes, drained, and sliced
- 2 roasted red bell peppers, cut into strips
Directions: On a work surface, lay out prosciutto. Lay three provolone sticks across bottom of each prosciutto sheet. Roll meat around cheese tightly, and cut each roll into three pieces. Thread onto skewers, and brush with oil.
Light a grill. Brush cut sides of baguette with oil, and grill over moderately high heat until toasted, flipping occasionally, about 5 minutes. Rub cut side of garlic on inside of bread. Top bread with artichokes and peppers. Grill prosciutto skewers, turning, until cheese melts, 5 to 6 minutes. Remove rolls from skewers, and arrange on bread. Close sandwiches, and serve.
6. Grilled Lobster Rolls
Fresh lobster meat is so delicate and sweet that you don’t want to do anything too crazy, or you’ll just mask the flavor. This simple lobster roll from Savory Reviews, adapted from a recipe in Weber’s Way to Grill, adds an unexpected twist without going overboard. Instead of boiling the lobster, you cook it on the grill to get just a little bit of smoke and char.
Start by making a garlic butter right on the grill. Brush the mixture onto some halved lobster tails, then grill until they’re just cooked. Chop the meat, and toss with a little bit of mayo, chives, and lemon juice. Serve the salad on some toasted buns, and you’ve got a spectacular sandwich to celebrate summer.
- 4 large garlic cloves, minced
- 6 tablespoons unsalted butter
- Pinch salt
- 2 lobster tails
- ¼ cup mayonnaise
- 2 tablespoons thinly sliced chives
- 2 teaspoons lemon juice
- A few dashes of hot sauce
- 2 hot dog buns, top split
- Leafy lettuce
Directions: In a small saucepan, heat butter, salt, and garlic directly over the grill just until butter melts. Set aside. Prepare grill for direct cooking over medium-high heat.
Using kitchen shears, cut though lobster shells directly down the center. Then cut lobster tails in half. Season with salt, and brush with garlic butter. Grill, meat side down, 2 to 3 minutes. Flip over, and brush with more butter. Continue to cook until meat is just firm, about 3 minutes longer. Remove from grill, and let cool.
In a medium bowl, combine mayo, chives, and lemon juice. Mix to combine, then season with hot sauce and salt. Dice lobster meat into ½-inch pieces. Add to mayo mixture, and toss to coat. Chill.
Brush flat sides of buns with garlic butter, and grill just to warm. Fill with lettuce and lobster salad, and serve.
7. Tequila Lime Grilled Chicken Club Sandwich with Guacamole and Roasted Jalapeño Mayo
The thought of a club sandwich probably brings back memories of room service gone terribly wrong. Before you swear off the dish for good, though, give Closet Cooking’s grilled version a shot. A zesty marinade turns boring chicken breasts into something super flavorful, and a little bit of guacamole gives the meal a southwestern nod. Though both the mayo and avocado mash are simple to make, you can speed things up by using purchased versions of each. No one will be able to taste the difference.
- ¼ cup tequila
- ½ cup lime juice
- 2 tablespoons oil
- 1 teaspoon lime zest
- 1 jalapeño pepper
- 2 garlic cloves
- 1 handful cilantro
- 1 teaspoon cumin, toasted, and ground
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 (6-ounce) chicken boneless, skinless chicken breasts
- 4 sandwich buns
- ¼ cup roasted jalapeño mayo
- 4 lettuce leaves
- 4 tomato slices
- 8 bacon slices, cooked
- 1 cup guacamole
- ¼ cup crumbled queso fresco
Directions: Purée tequila, lime juice, oil, lime zest, jalapeño, garlic, cilantro, cumin, salt, and pepper in a food processor. Add marinade to a large freezer bag along with chicken, and marinate overnight.
Heat grill to medium-high, and brush grates with oil. Grill chicken until cooked, about 5 to 7 minutes per side. Assemble sandwiches with chicken and remaining ingredients. Serve.