6 Sandwich Recipes for Sublime Lunches or Dinners
A stack of sandwich recipes is a useful tool to have at your disposal. Simple to assemble, sandwiches travel well and can be part of lunch or dinner at home or on the go. Filled with lunchmeat, leftovers, or grilled vegetables, sandwiches have the added benefit of using up spare ingredients you have hanging out in your fridge. Fill up your plate and stomach by serving one of these 6 sandwiches with a salad, soup, fresh french fries, or sweet potato chips.
1. Turkey Caesar Sandwich
Take a break from the traditional turkey club sandwiches and caesar salads with this turkey sandwich recipe from Martha Stewart. The hallmarks of the classic salad are there, with the addition of turkey and bread for a refreshing take on two classics.
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons light mayonnaise
- 2 teaspoons freshly squeezed lemon juice
- 1 dash Worcestershire sauce
- Salt and ground pepper
- 2 slices multigrain bread
- 2 or 3 leaves romaine lettuce
- 3 ounces thinly sliced smoked turkey
Directions: In a small bowl, combine Parmesan, mayonnaise, lemon juice, and Worcestershire; season with salt and pepper. Spread on both bread slices. Break lettuce into large pieces; layer half on 1 slice of bread. Top with turkey, remaining lettuce, and bread.
2. Grilled Pepper Jack Chicken Sandwich
Jack up your grilled chicken with Pepper Jack cheese and you’ll have a mouthwatering meal – like this sandwich from Taste of Home. This could also be a way to use up leftover grilled chicken, or even turkey.
- 2 boneless skinless chicken breast halves (4 ounces each)
- 1 teaspoon poultry seasoning
- 2 center-cut bacon strips, cooked and halved
- 2 slices (1/2 ounce each) pepper jack cheese
- 2 hamburger buns, split
- 2 lettuce leaves
- 1 slice onion, separated into rings
- 2 slices tomato
- Dill pickle slices, optional
Directions: Sprinkle chicken with poultry seasoning. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 inches from the heat for 4-7 minutes on each side or until a thermometer reads 165 degrees Fahrenheit. Top with bacon and cheese; cover and cook 1-2 minutes longer or until cheese is melted. Serve on buns with lettuce, onion, tomato, and pickles if desired.
3. Smoked Salmon Club
Standing three layers tall, the smoked salmon club from Fine Cooking is ideal for when you’re feeling famished. Use your favorite type of bread — although white was used in the original.
- 6 tablespoons mayonnaise
- 1 canned chipotle chile en adobo, minced
- 2 teaspoons Worcestershire sauce
- 12 slices thin-sliced sandwich bread, toasted
- 8 ounces thinly sliced cold-smoked salmon
- 2 medium ripe avocados, halved, pitted, peeled, and thinly sliced
- Kosher salt
- 8 small lettuce leaves
- 1 large ripe tomato, thinly sliced
Directions: Mix the mayonnaise, chipotle, and Worcestershire sauce in a small bowl. Spread one side of each piece of toast with the chipotle mayonnaise. Distribute half of the salmon and half of the avocado slices among four pieces of toast. Sprinkle the avocado lightly with salt and then top with the lettuce and 4 more pieces of toast.
Distribute the remaining salmon and avocado among the four sandwiches. Sprinkle the avocado with salt, top with the tomato, and sprinkle the tomato lightly with salt. Top with the remaining toast. Cut each sandwich into halves or quarters and serve.
4. Pork Chop Cheesesteaks
Get the most out of last night’s pork chops with Mario Batali’s pork chop cheesesteaks via ABC. Emeril Lagasse has a recipe for Sambal, but it requires quite a few ingredients so you might be best off picking it up at the grocery store.
- Cooked leftover pork chops (meat removed from bone and thinly sliced)
- 2 red bell peppers (sliced)
- 2 serrano peppers (sliced)
- 1 onion (sliced)
- Olive oil
- Kosher salt and freshly ground pepper
- 4 ounces sliced provolone
- Sambal (to taste)
- 4 hoagie rolls (split and toasted)
Directions: Preheat a griddle over medium-high heat. Scatter the bell peppers, serranos, and onions on the griddle. Season with salt. Griddle until peppers and onions have charred, become aromatic, and softened.
Meanwhile, drizzle pork with olive oil. Add the pork to the griddle and cook until hot and crisped in places. Top with cheese and cook until the cheese has melted. Divide among the buns and top with the peppers. Spread sambal on the inside of the roll, to taste. Press sandwiches then slice and serve.
5. Grilled Apple, Ham, and Cheddar Sandwich
Give your sandwich a crunchy texture by adding slices of apples into the mix. Cheese and apples go together as well as cheese on sandwiches, and ham gives you extra protein for more energy and another flavor winning combination in CUESA’s sandwich.
- 8 slices sourdough (or use 4 large round-loaf slices — about 1 ounce each) and cut in half crosswise
- 2 tablespoons butter, room temperature
- 6 ounces medium or sharp cheddar cheese, coarsely grated
- 4 ounces smoky ham, such as Virginia country ham, cut into 4 slices (or buy pre-sliced ham; if slices are quite wide, cut them in half crosswise)
- 1 small tart green apple (about 5 ounces), such as Granny Smith, seeded, and cut into 1/8-inch thick slices
Directions: Butter one side of each of the bread slices. Place 4 slices of bread, buttered side down, on your work surface. Place the ham on the bread, folding it to fit the size of the bread. Follow with 4 to 5 apple slices, and then the cheese. Place remaining bread, buttered side up, on top of the cheese. (If the sandwich seems quite thick, simply press it down to compress the ingredients slightly.)
Heat a large nonstick pan over medium-high heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 2 minutes. Remove the cover and turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cook for 1 minute or until underside is golden brown. Turn the sandwiches once more, press with the spatula again, cook for 30 seconds, and remove from the pan. Cut in half and serve immediately.
6. Grilled Mediterranean Sandwich
Go meatless in the Mediterranean with this AllRecipes.com sandwich that will fill you up with eggplant, peppers, and mushrooms. You could also add cheese and grill the sandwich if you prefer that to mayonnaise and weighing it down to press the ingredients together.
- 1 eggplant, sliced into strips
- 2 red bell peppers
- 2 tablespoons olive oil, divided
- 2 portobello mushrooms, sliced
- 3 cloves garlic, crushed
- 4 tablespoons mayonnaise
- 1 (1 pound) loaf focaccia bread
Directions: Preheat oven to 400 degrees Fahrenheit. Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves. Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.