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Best Sandwich Recipes

Best Sandwich Recipes


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Top Rated Sandwich Recipes

This recipe is perfect if you have any leftover turkey. Top the sliders with Swiss cheese and pickles and serve for dinner or as an appetizer. Recipe courtesy of Ready Set Eat

These sweet and customizable french toast tea sandwiches make for a classy addition to any tea time. Courtesy of McCormick

This is a classic ham sandwich with the most scrumptious twist. All you need is a crusty baguette, a smear of strawberry jam, spiral-sliced smoked ham and something called "Cheese Butter." Recipe courtesy of the National Pork Board.

As a kid, I grew up eating these pinwheel sandwiches from the local market's deli. Somehow, the fact that the sandwich was rolled and cut into a circle made them much more exciting to my young palate. These sandwiches are easy to make (you can sub in any ingredients you like for the ones I used here) and great for serving to groups — kids and adults alike!Click here to see 9 Quick and Easy Wrap Recipes.

Guests will love this simple shortbread cookie sandwich using your leftover Trefoil cookies. Spread a dollop of Nutella or chocolate-hazelnut spread and then add a toasted marshmallow for a delicious cookie sandwich treat.

Inspired by the mortadella and fig focaccianini made by Jeff Mauro, this simple take on the tasty ingredients can be made in 10 minutes. Packed with flavor, it’s just like the lunch sandwiches mom used to make you — except all grown up. Make a picnic in the park an event with this classy eat.Click here to see 8 Fantastic Fig Recipes.

Hit the snooze button and still have an amazing breakfast, thanks to these make-ahead breakfast sandwiches.This recipe is courtesy of Damn Delicious.

Add some streaky bacon to your grilled cheese sandwich to add a little extra salty flavor and crunch.

This hot American sandwich is truly a classic recipe with corned beef, melted Swiss cheese, sauerkraut, and creamy Russian or Thousand Island dressing all on fresh rye bread. You can make this into a Rachel Sandwich by substituting the pastrami for the corned beef, and serve both of them at your next luncheon. ​

Want something crunchy and sweet to give your little one to munch on while avoiding chips or cookies? Make mini apple slice sandwiches as a tasty alternative. Core and slice the apple so the pieces are round and thin and fill them with tasty hazelnut spread. You can add on tasty morsels like dark chocolate chips or savory chopped walnuts for extra flavor!

This simple sandwich is best on a French baguette, crusty on the outside with a soft interior.

Ah, hot sopressata, fresh mozzarella, basil, perfectly crusted baguette, and cheap olive oil — what more could you possibly ask for? Not much. Note the use of unsalted mozzarella here, since the sopressata already contains plenty of salt.See all sandwich recipes.Click here to see 11 Easy Appetizer Recipes.


11 Best Sandwich Recipes | Easy Sandwich Recipes

Highlights

Sandwich Recipes- They are delicious, they are easy and they are your saviors in the times of deep hunger and low bank of ingredients and will to cook. We are talking about the good old sandwich, you can make it as simple as you want or get creative and spruce it up with the most exotic ingredients in town. A sandwich will never disappoint, and satiate you to the core of your heart. Paul Lynde remarked correctly, 'Sandwiches are wonderful. You don't need a spoon or a plate!' And we cant agree more.
Elaborate or simple, stuffed or layered, grilled or toasted, we love sandwiches! They're easy to make, easy to eat and always filling. Don't know what to do with that sudden snack attack? Create a wholesome sandwich that won't leave you hungry. If you're short on time, look no further. Fix yourself a quick meal on-the-go.

The first record of making a sandwich dates back to the 1st century BC where the famous rabbi, Hillel the Elder is known to have started the Passover custom of sandwiching a mix of chopped nuts, apples, spices, herbs and wine between flat, unleavened bread slices.

Later, during the Middle Ages in Europe, stale slices of bread were used as plates and were called trenches. This probably gave birth to the European-style sandwiches and bread also became a staple across Mediterranean countries. Elsewhere in United States, sandwiches became popular as a solo supper meal.


Recipe Summary

  • 1 ½ pounds lean ground beef
  • ½ onion, finely chopped
  • ½ cup shredded Colby Jack or Cheddar cheese
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 egg
  • 1 (1 ounce) envelope dry onion soup mix
  • 1 clove garlic, minced
  • 1 tablespoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed dried rosemary
  • salt and pepper to taste

Preheat a grill for high heat.

In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.

Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.


40 Summer Sandwich Ideas That'll Make Lunch and Dinner Even Easier

Pack 'em for picnics or whenever you want a low-lift meal.

There's just something wonderful about that first bite of a perfectly made sandwich. It can be a Dagwood you spent ages assembling, or a plain old peanut butter and jelly. But when you've got the proportions of bread and fillings just right, it elevates even a simple lunch to something sublime. And dinner is no exception. From the unfussy burger to the elegant Croque Madame, sandwiches are just as ready to fill you up at the end of the day as they are in the middle.

We want you to be able to enjoy the best of sandwich season (aka summer), which is why we've gathered these practically perfect sandwich recipes. Each stack is loaded with fresh vegetables, mouthwatering meats, melty cheese, and/or sauced to perfection. Any one of these sandwiches would be perfect summer picnic recipes. It'd also be great to pack as a meal option for your next camping trip meal.

And obviously, all these sandwiches are great for everyday lunch recipes&mdashwhether you're taking them work or working from home. Some of these are perfect for packing others you'll want to assemble right before eating&mdashor eat hot. Perhaps one of the best parts about these summer sandwiches&mdashaside from the fact that they're easy to make&mdashis they'll be devoured by little ones as well as grown-ups. So instead of spending a beautiful summer day cooking in your kitchen, you can makes these recipes quickly and actually enjoy the gorgeous weather with your loved ones doing fun summer activities. These summer sandwich recipes are about to make your life so much easier and, of course, so much tastier.


20 Super Sandwich Recipes to Make You Love Lunch Again

Sandwiches are one of the most infinitely versatile foods in the world. Basics like the PB&J or ham and cheese are a starting point, but there are so many more ingredients that you can stick between two pieces of bread. We went to the experts for sandwich-making advice, and if you follow their lead you'll be able to improvise awesome sandwiches with whatever ingredients you'd like. But there's no shame in needing some inspiration, so we've got 20 recipes to get your creative juices flowing. With mouthwatering options like the ultimate BLT and fried chicken sandwich, vegan banh mi, and tuna salad two ways, I hope you're hungry.

This South Florida favorite uses three kinds of pork: ham, roast pork, and salami. The salami is specifically a Tampa addition, and we're big fans of the extra funk it brings to the table. To assemble the sandwich we layer the meat onto Cuban bread with Swiss cheese, dill pickles, and yellow mustard and then put it in a panini press to crisp up the bread and melt the cheese.

The Ultimate BLT Sandwich

This is in the pork section, but to be honest a BLT should be all about the tomato—if you don't have access to great vine-ripened tomatoes, don't even bother. Salt the tomato liberally to bring out its flavor, then add just enough crunchy bacon, sweet iceberg lettuce, and creamy mayo to help it shine.

The Ultimate Homemade McRib

I'll be honest: This recipe is a ton of work. You're going to spend hours smoking the ribs, grinding them up with pork shoulder, and forming and grilling the patties. We also use homemade barbecue sauce, pickles, and buns—if you're putting so much effort into the meat you might as well go all the way.

Grilled Pork Sandwiches With Grilled Plum Chutney and Cabbage Slaw

If you're looking for a more manageable grilled pork sandwich, this is for you. It's made with grilled pork loin, which we serve with a miso slaw and plum chutney on sandwich rolls. The grill isn't just for the pork—we also use it to toast the bread and char the plums, scallions, and jalapeños for the chutney.

Chorizo-Spiced Pulled Pork With Mexican Street Corn Slaw

This recipe combines Mexican chorizo with barbecue from the Southern US. We braise the pork with a slew of spices you'd find in chorizo: paprika, ancho chili powder, cumin, Mexican oregano, and more. Once it's done we serve it with an elote-inspired slaw made with corn, mayo, and cotija.

Classic New Orleans Muffuletta

Our version of this New Orleans favorite features alternating layers of soppressata, capicola, mortadella, and provolone, plus a briny olive salad made with capers, roasted red peppers, giardiniera, garlic, and a mix of oil-packed olives. The sandwich requires a little forethought—it's quick to assemble, but you'll want to let it sit at least an hour before eating so that the juices from the salad soak into the bread.

Vegetarian Fried Shiitake Po' Boys With New Orleans-Style Remoulade

The po'boy is the other favorite sandwich of New Orleans. Fried seafood is a traditional filling, but this vegetarian version subs in meaty, tender shiitakes fried in a cornmeal breading. We put the sandwich together by laying the mushrooms onto a soft baguette with lettuce, tomatoes, and a tangy remoulade.

Grilled Lemongrass- and Coriander-Marinated Tofu Vietnamese Sandwiches

These vegan banh mi are stuffed with grilled tofu, which we get extra crispy by drying well and cooking slowly over indirect heat. We marinate the tofu in garlic, coriander root, and lemongrass and spoon on more marinade once it comes off the grill, then serve with vegan mayo, pickled carrots and daikon, and fresh cucumber, jalapeño, and cilantro.

Roasted Beet Sandwiches With Ginger, Fennel, and Goat Cheese

Sandwiches aren't the most common use for beets, but we think it's a wonderful use for the tender, juicy, flavorful vegetable. For this recipe we roast the beets, toss them in a ginger vinaigrette, and serve them with goat cheese, blanched beet greens, and raw fennel bulb and fronds.

Spinach and Artichoke Grilled Cheese Sandwiches

We've written whole odes to the perfect grilled cheese, and you'll find plenty of recipes in the archives. For now, let's focus on this one, made with shredded cheese and homemade spinach and artichoke dip. Make sure the the dip is hot before you put it into the sandwich—it won't have time to warm up before the bread toasts and the cheese melts.

Sabich Sandwiches (Pitas With Eggplant, Eggs, Hummus, and Tahini)

Forget falafel, sabich is our favorite Israeli pita sandwich. It's made with fried eggplant, hard-boiled egg, hummus, Israeli pickles, Israeli salad, tahini, and a pickled-mango sauce called amba. We salt the tomatoes to draw off excess moisture, but make no mistake: This is one messy sandwich.

Mexican Fried Eggplant Sandwich (Vegan Tortas and Pambazos)

Another fried eggplant sandwich, this one goes Mexican-style and pairs the vegetable with refried beans, roasted chilies, and pickled red onions. If you just want to make tortas you can load everything up onto rolls and call it a day, but even better is to douse the sandwiches in enchilada sauce and grill them into toasty pambazos.

Chicken 5-Ingredient Fried Chicken Sandwiches

They're not quite our ultimate fried chicken sandwiches, but these are still delicious and have the distinct advantage of needing only 5 ingredients (including the bread and pickles). The secret is self-rising flour, which puffs up nicely when it fries because it contains baking powder. The pickles do double duty—we use them as a garnish and brine the chicken in the juice.

The Best F&$king Grilled Chicken Sandwich Ever

Even when perfectly grilled, chicken breasts are a little boring. This sandwich is anything but boring, though, thanks to all sort of other ingredients: mayonnaise, crushed potato chips, jalapeño-avocado sauce, lettuce, and tomato. The result is a super satisfying sandwich packed with a range of flavors and textures.

Party-Sized Chicken Parmesan Sandwiches

Our ultimate chicken Parmesan is too hefty for just any old sandwich, so we serve it party-style on whole ciabatta loaves. The chicken itself is super tender, thanks to a Southern-style buttermilk brine, and it's coated in a flavorful mixture of fresh breadcrumbs and Parmesan cheese before being blanketed in red sauce and mozzarella.

Beef Steak Sandwiches With Roasted Tomatoes, Parmesan, and Radicchio

A good steak sandwich starts with a tender, properly cooked piece of beef, but it's the condiments that make it interesting. In this case that means roasted cherry tomato jam, a creamy-tart anchovy-spiked sauce, a bright radicchio salad, pickled red onion, and shaved Parmigiano-Reggiano.

Classic Reuben Sandwich (Corned Beef on Rye With Sauerkraut and Swiss)

It only takes a couple components to make a classic Reuben: rye bread, corned beef, sauerkraut, Swiss cheese, and Russian dressing. To assemble, we like to toast the bread and then warm up the beef and sauerkraut individually, cooking the finished sandwich just long enough to melt the cheese.

Classic Mayo-Dressed Tuna Salad Sandwiches

Our take on the tuna salad sandwich is made with diced onion and celery, parsley, mayo (store-bought is fine) and oil-packed tuna. We also mix in a couple finely minced anchovy fillets to up the savoriness. Because you're mixing it with mayo and other ingredients, don't spring for top-shelf tuna here.

Mayo-Free Mediterranean Tuna Salad Sandwiches

If you don't like mayo or just want a lighter tuna salad sandwich, this Mediterranean-inspired version is the way to go. We still use the tuna, anchovies, celery, and onion, but also throw in fennel, capers, and olives and dress it all with extra-virgin olive oil. Unlike with the mayo-dressed version, this recipe is where you want to break out the high-quality fish.

Sautéed Soft-Shell Crab Sandwiches With Pickled Vegetables, Cilantro, and Ginger-Chili Mayo

This sandwich draws inspiration from both Cantonese sautéed crabs and Vietnamese banh mi. The crabs are dredged in cornstarch before sautéing, which gives them a crisp crust and doesn't cover up their flavor. Ginger-chili mayo, quick-pickled carrots and cucumbers, fresh scallions, and cilantro finish it off.


Low-Calorie Pulled Pork Sandwich

Mitch Mandel and Thomas MacDonald

We took this sandwich back to its traditional North Carolina roots because the pulled pork you'll find there is dressed with just some spicy cider vinegar. So that's what we did here, creating a pulled pork sammy that is flushed with flavor and light on calories.

Get our recipe for a Low-Calorie Pulled Pork Sandwich.


Sandwich recipes

Ah, the sandwich. Once considered a bland but reliable lunch staple, sandwiches have enjoyed a recent resurgence in popularity thanks to the ever increasing number of cafés and sandwich shops competing to outdo one another with the quality and creativity of their products. Indeed, the sandwich is a canvas on which one can be endlessly creative - meats, cheese, salad sauces, bread type. not to mention the decision between serving it hot or cold.

This varied collection of sandwich recipes should provide plenty of inspiration for livening up your lunch. Nathan Outlaw's Bacon and egg club sandwich recipe is a triple layered, cheese filled treat not for the faint hearted, while Oliver Denton's Pulled beef rolls are equally packed with filling and flavour. At the daintier end of the spectrum Helen Graves shares a recipe for Cucumber sandwiches, the perfect light savoury bite to accompany an afternoon tea, and her ultimate Egg mayonnaise sandwich recipe puts the definitive spin on this well loved classic.


10 Best Slimmer Sandwich Recipes

Healthy twists on the classic burger, burrito, grilled cheese and more.

Sylvester Stallone used to eat Brussels sprout sandwiches as a kid, which proves that you can stuff just about anything between two slices of bread and call it a sandwich. But creativity or make-do alone won't cut the mustard for a sandwich worthy of your tastebuds. A well-made Dagwood is a well-thought-out combo of proteins and produce, flavors and textures, that come together quickly in a highly satisfying handheld package. Made right, with liberal stuffings, a sandwich is a real meal deal, as appropriate for dinner as it is for lunch. Below, you'll find 10 of our favorite sandwiches made leaner than regular. The only unfortunate thing about eating a truly inspired sandwich like these is that three or four days later you're hungry again. Add these to your dinner rotation, then check out our exclusive report on How to Stay Lean for Life!

This recipe calls in piles of mushrooms and caramelized onions to create a sandwich simple enough to be a quick meal for one, and sophisticated enough to be a cozy dinner for two.

WHAT YOU'LL NEED:
½ Tbsp olive oil
2 cups cremini mushrooms, sliced
salt and ground black pepper to taste
8 slices rye bread
2 cups shredded Swiss cheese
1 cup caramelized onions
½ Tbsp fresh thyme
leaves (optional)
2 Tbsp softened butter

WHAT YOU'LL DO:
Heat the olive oil in a skillet over medium heat. Add the mushrooms and cook for about 6 minutes, until caramelized. Season with salt and pepper.

Lay four slices of the bread on a cutting board. Dividing half of the cheese equally among the sandwiches, top the bread with it, then with a quarter each of the onions
and mushrooms. Add the thyme (if using) and the remaining cheese. Top with the remaining slices of rye. Spread the softened butter on both sides of the sandwiches.

Heat a large cast-iron or nonstick skillet over medium-low heat. Add the sandwiches, working in batches if you must, and cook for 5 to 6 minutes per side until fully toasted and golden brown.

MAKES 4 SERVINGS | Per serving: 340 calories / 12 g fat (6 g sat.) / 36 g carb / 22 g protein / 4 g fiber

Lobster rolls are one of America's greatest food inventions. Problem is, lobster meat is pricey and restaurants still drown it in mayo and melted butter. We sub in ultra lean shrimp for the lobster and lighten up on the fat. The result: an amazing sandwich for half the calories and a fraction of the price.

WHAT YOU'LL NEED:
1 lb cooked shrimp
2 stalks of celery, diced
½ small red onion, minced
2 Tbsp minced fresh chives + additional for garnish
2 Tbsp mayonnaise
juice of 1 lemon
1 tsp hot sauce (we like sriracha)
salt to taste
4 hot dog buns

WHAT YOU'LL DO:
Mix the shrimp, celery, onion, chives, mayo, lemon juice, hot sauce, and salt together in a bowl, stirring carefully to mix.

Heat a cast-iron skillet or sauté pan over medium heat. Add the hot dog buns and toast the outsides until they are nicely browned.

Divide the shrimp mixture among the rolls. Garnish with more minced chives, if using.

MAKES 4 SERVINGS | Per serving: 300 calories / 9 g fat (1.5 g sat.) / 24 g carb / 27 g protein / 2 g fiber

Lean, high-protein foods like shrimp are just one of the 25 Foods Men Over 45 Should Eat!

This baby puts ho-hum sliced turkey sandwiches to shame. Use leftover turkey from a roasted turkey dinner and jazz it up with even more protein and heart-healthy monounsaturated fats from the guacamole, which substitutes nicely for the standard mayo.

WHAT YOU'LL NEED:
1 baguette
12 oz leftover roast turkey
4 slices Swiss cheese
1 large tomato, sliced
½ red onion, thinly sliced
pickled jalapenos
4 strips bacon, cooked until crisp and patted dry
¼ cup guacamole

WHAT YOU'LL DO:
Preheat a broiler. Carefully slice the baguette in half horizontally and place on a large baking sheet. Layer the turkey and cheese on the bottom half of the bread.

Place the sheet in the oven 6 inches below the broiler. Broil for 2 to 3 minutes until the cheese has just melted and both halves of the bread are hot but not too brown.

Remove from the oven and layer the tomato, onion, jalapenos, and bacon on top of the
turkey. Spread the top half of the baguette with the guacamole. Slice the baguette into 4 individual sandwiches and serve.

MAKES 4 SERVINGS | Per serving: 430 calories, 13 g fat (4 g sat.), 34 g carb, 25.3 g protein, 2 g fiber

This is a New York classic, minus the bagel. All the great flavors that make this such a satisfying breakfast are still here—the richness of smoked salmon, the bite of onion and capers, the sweetness of tomato—but by ditching the oversized bagel in favor of whole wheat toast, you save about 200 calories and trade a ton of refined carbs for a boost of fiber. The end result is a sandwich you can feel good about eating every day of the week.

WHAT YOU'LL NEED:
8 slices of whole wheat or 9-grain bread, toasted
¼ cup whipped cream cheese
2 Tbsp capers, rinsed and chopped
½ red onion, thinly sliced
2 cups mixed baby greens
1 large tomato, sliced
salt and ground black pepper to taste
8 oz smoked salmon

WHAT YOU'LL DO:
Spread 1 tablespoon of the cream cheese on each of four slices of toast. Top each with capers, onion, greens, and a slice or two of tomato. Lightly salt the tomato, then add as much pepper as you'd like (this sandwich cries out for a lot of it). Finish by draping a few slices of smoked salmon over the tomatoes and topping each with one of the remaining slices of toasted bread.

MAKES 4 SERVINGS | Per serving / 280 calories / 10 g fat (3g sat.) / 26 g carb / 18 g protein 5g fiber

Salmon has awesome benefits beyond makking a savory sandwich. It's one of 20 Amazing Healing Foods that can create a first-aid kit in your kitchen!

Pork sausage can contain up to 30 percent fat, meaning a single link can pack 400 calories. Switching to a lean chicken or turkey sausage will bring that number to fewer than 150 calories.

WHAT YOU'LL NEED:
1 Tbsp olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 yellow onion, sliced
salt and ground pepper to taste
½ Tbsp red wine vinegar
4 links uncooked chicken or turkey sausage
4 hot dog buns (preferably potato buns)
4 slices provolone
spicy mustard to taste

WHAT YOU'LL DO:
Preheat a grill or grill pan.

Heat the oil in a large skillet. Add the red and yellow peppers and onions and cook, stirring occasionally, for about 10 minutes, until lightly blistered and soft.

Remove from the heat, season with salt and pepper, and add the vinegar. Reserve.

Grill the sausage until lightly charred and cooked all the way through, about 12 minutes. Heat the rolls on the grill until warm and toasted, if you like.

Lay a slice of cheese in each roll, drizzle with mustard, then top with a sausage. Divide the peppers and onions among the four sandwiches.

MAKES 4 SERVINGS | Per serving: 370 calories / 20 g f at (9g sat.) / 23.5 g carb / 2 7.5 g protein / 5 g fiber

Wraps from delis and cafes are among the worst options out there. Slash calories and cost by building your own.

WHAT YOU'LL NEED:
12 asparagus spears, woody ends removed
2 Portobello mushroom caps
1 red bell pepper, halved, seeds and stem removed
1 Tbsp olive oil
salt and ground
black pepper to taste
2 Tbsp olive oil mayonnaise
1 Tbsp balsamic vinegar
1 clove garlic, minced
4 large spinach or whole-wheat tortillas or wraps
2 cups arugula or baby greens
¾ cup crumbled goat or feta cheese

WHAT YOU'LL DO:
Roast the vegetables in the oil in a 450°F oven for 10 to 12 minutes. Slice the mushroom caps and pepper into thin strips.

Add the mayonnaise, vinegar and garlic to a small bowl and stir to combine. Heat the tortillas on the grill or wrap them together in damp paper towels and heat in the microwave for 30 seconds. Spread the mayo down the middle of each tortilla, then top with the greens and cheese.

Divide the grilled vegetables among the tortillas, salt and pepper, then roll up tightly and slice each wrap in half.

MAKES 4 SERVINGS | Per serving: 240 calories / 13 g fat (3.5 g sat.) / 30.5 g carb / 8.5 g protein / 4.5 g fiber

We've taken this all-American cookout classic and made it leaner without losing its substance and soul. The trick is using extra-lean ground beef and our flavorful black pepper marinade.

WHAT YOU'LL NEED:
1 lb extra-lean ground beef (at least 90%)
3 Tbsp Black Pepper Marinade (see recipe)
1 tsp kosher salt
4 gluten-free English muffins or burger buns, toasted
1 beefsteak tomato cut into ½-inch slices
8 leaves Bibb lettuce
2 Tbsp ketchup
2 Tbsp Dijon mustard

WHAT YOU'LL DO:
In a large bowl, mix the ground beef, marinade, and salt and let sit for 10 minutes.

Heat an outdoor grill or a grill pan over medium-high heat.

Form the beef mixture into 4 patties and grill for 2 to 3 minutes on each side. The center should be pink and juicy.

Spread each toasted bun top with 1½ teaspoons ketchup and 1½ teaspoons mustard. Place a burger on each toasted bun bottom and top with slices of red tomato, 2 lettuce leaves, and a bun top.

Black Pepper Marinade:
Grind 2 Tbsp coriander seeds, 2 Tbsp peppercorns, and ½ Tbsp cumin seeds finely in a spice grinder. Place spices in the bowl of a small food processor and add 6 cloves garlic, peeled, 2 peeled shallots, ¼ cup olive oil, and ¼ cup (packed) brown sugar. Process.

Getting enough daily protein is one of the 30 Best Ways to Boost Your Metabolism After 30!

MAKES 4 SERVINGS | Per serving: 343 calories / 9 g fat / 41 g carb / 25 g protein / 2 g fiber

Typically, Italian hoagies—towering creations of fatty meat, cheese, and oil—pack about 1,000 calories apiece, but our version takes the same classic flavors and turns them into crispy melted paninis. We promise you won't miss the bulky bread, the mound of meats, or the calories.

WHAT YOU'LL NEED:
8 slices sourdough bread
4 slices provolone
½ red onion, very thinly sliced
½ cup jarred roasted red peppers
4 cups arugula
8 slices reduced-fat spicy salami
8 oz sliced ham
1 Tbsp olive oil

WHAT YOU'LL DO:
Lay four slices of the bread on a cutting board. Cover each with a provolone slice, then top with onion, peppers, and arugula. Layer the salami and ham over the arugula and top with the remaining four slices of bread.

Heat ½ tablespoon of the oil in a grill pan or large cast-iron skillet over medium-low heat.

Add the sandwiches, being careful not to crowd, and weigh them down with something (if cooking individually, a teakettle partly filled with water works nicely if cooking together, a few cans in a large pasta pot will do the trick). Cook for 3 to 4 minutes, until the bottoms have toasted nicely and the cheese has begun to melt.

Remove the weight, flip, reapply the weight, and cook for another 3 to 4 minutes. Cut the sandwiches on the diagonal and serve with baby carrots and hummus.

MAKES 4 SERVINGS | Per serving: 360 calories / 16 g fat (6 g sat.) / 13 g carb / 39 g protein / 3 g fiber

Burritos have gone off the deep end. The combination of rice, sour cream, cheese, and guacamole lifts calorie and sodium counts into the thousands. This burrito is American in spirit—hearty and generously filled, but without the excess found at Chipotle, Baja Fresh, and the country's other burrito barons.

WHAT YOU'LL NEED:
½ Tbsp canola oil
1 large onion, sliced
1 red bell pepper, sliced
1 poblano or green bell pepper, sliced
salt and ground black pepper to taste
½ can (14-16 oz) black beans, drained and rinsed
¼ tsp cumin
juice of 1 lime
hot sauce
4 (10") whole wheat tortillas
1 cup low-fat shredded jack cheese
2 cups shredded chicken (about ½ store-bought rotisserie chicken)
salsa (salsa verde is especially good here)

WHAT YOU'LL DO:
Heat the oil in a large skillet over high heat. Add the onion and red and poblano peppers and cook until browned, about 7 to 8 minutes. Season with salt and black pepper.

Combine the beans with the cumin in a saucepan and warm. Add lime and a few shakes of hot sauce.

Preheat a griddle, cast-iron skillet, or large nonstick pan over medium heat. Microwave the tortillas for 20 seconds, just enough so they're pliable.

Building one burrito at a time, sprinkle on cheese, then top with beans, onion-pepper mixture, chicken and salsa.

Roll into a tight package. Place the burritos directly on the skillet, cooking for
a minute on each side until lightly toasted.

MAKES 4 SERVINGS | Per serving: 340 calories / 12 g fat (6 g sat.) / 36 g carb / 22 g protein / 4 g fiber

Sandwiches have always been defined as lunch, but there's no reason why you can't bookend your dessert with two slices of bread and call it breakfast. Toast the bread until the sandwich is crispy on the outside and hot on the inside, and the appeal of a handheld dessert/breakfast is all the more obvious. Few food combos taste better than banana and chocolate no way this recipe could go wrong.

WHAT YOU'LL NEED:
4 Tbsp chocolate-hazelnut spread
8 slices whole-wheat bread
2 very ripe, large bananas,sliced
2 Tbsp butter, melted

WHAT YOU'LL DO:
Preheat a grill or grill pan over medium heat. Divide the chocolate spread among 4 slices of the bread, pave completely with the banana slices, and top with the remaining pieces of bread.

Brush both sides with a light coating of melted butter (which will help the sandwiches brown and crisp easily).

Place the sandwiches on the grill and top with a light object—a clean pot or pan works great—that applies just enough pressure to weigh down the sandwiches and help them crisp. Grill for 3 to 4 minutes, until the bottoms are nicely toasted flip and repeat. Cut the sandwiches in half on the diagonal and serve.

MAKES 4 SERVINGS | Per serving: 340 calories / 13 g fat (5 g sat.) / 20 g carb / 4.75 g protein / 6 g fiber


More sandwich recipes

Bread omelet sandwich recipe &ndash Make this quick delicious recipe under 8 minutes. This makes a quick fix for your breakfast or dinner on busy days. You can also skip cheese in this bread omelet sandwich recipe and or use kind of cheese you prefer.

Bombay veg sandwich recipe : These tea sandwiches are made of boiled potatoes, beetroot, cucumber etc. One of the most common snack one can find in canteens, tea shops and even in chaat centers. These sandwiches are quite popular on the streets of Bombay hence the name.

Aloo grilled sandwich is made of boiled potatoes, coriander leaves and spice powders. Boiling potatoes does take some time so these are fast to make if you have some boiled potatoes in hand. The stuffing is almost the same as we make for aloo paratha. This aloo sandwich can also be made on a tawa/ griddle without using a toaster. These keep good in the school or office lunch box.

Mushroom sandwich : You can find 2 recipes using mushrooms in the post. 1.Spicy hot garlic mushrooms in a french baguette. This sandwich makes a great meal with tomato soup or corn soup. 2. The second one is a mushroom cheese sandwich recipe, suitable for evening snack or breakfast. It&rsquos Kids friendly too.

Potato sandwiches can be made on tawa and toaster. There are 2 recipes on the post. One is a spicy version and the other one a kids&rsquo friendly recipe. In this post I have how to make this sandwich without boiling potatoes separately. This potato sandwich is great to enjoy with your evening tea.

Roasted tomato cheese sandwich Simple tawa roasted onion tomato cheese sandwiches for a super quick snack or breakfast. These can be tweaked to your liking by adding any sauce or spread of your choice. This recipe uses no fancy ingredients hence they are good for beginners.

Corn cheese sandwich &ndash It can be made on a tawa, toaster or griller. This can be made with fresh corn on the cob or frozen sweet corn. Mildly spiced with spice powders and herbs. Corn cheese sandwich is kids friendly too and tastes delicious.

Corn cream cheese sandwich &ndash You can grab these just under 15 minutes for your quick dinner or breakfast. This sandwich recipe uses cream cheese and frozen corn & is a kids&rsquo friendly. If you do not have cream cheese just process some fresh homemade paneer in a processor or blender until smooth. Your cream cheese is ready.

Guacamole sandwich (avocado) &ndash Learn to make the perfect guacamole for sandwiches or to serve as dip. This is a super delicious & easy way to enjoy your avocados. This is a must try if you have people at home who do not like avocados. You will love these guacamole sandwich.

Chocolate sandwich is made with chocolate chips and nuts. You can use any kind of chocolate or make your own chocolate fudge sauce for this sandwich. This chocolate sandwich is an amazing way to treat the kids&rsquo for parties.

Cheese chocolate sandwiches &ndash Another recipe of kids&rsquo friendly sandwiches made with cheese and choco chips. You can also make this using melted chocolate or chocolate spread. These can also be made without a toaster. These are best made with cream cheese but you can also use mozzarella cheese.

Boiled egg sandwiches &ndash If you love boiled eggs, do not miss this most yummy and healthy recipe. Good to make for a brunch or a meal. This is heavy for a breakfast.

Chutney egg sandwiches &ndash Chutney smeared, boiled egg sandwiches loaded with veggies. These are one of the most delicious sandwiches you can make in no time if you have boiled eggs.

Chana sandwich : 2 ways to make this &ndash one is with left over chana masala. The other one with fresh boiled chana. Both taste good.

Fried egg sandwiches in 10 mins &ndash Best to make for breakfast or dinner on a busy day.


Sandwich Recipes Collection

Find the best sandwich recipes and tea sandwich recipes in our large sandwich recipes collection. Lots of usual to unusual sandwiches that range from the American hamburger to the regional favorites of Limburger Cheese Sandwich and the Walleye Sandwich. Plus many more sandwich recipes to delight your taste buds. Also learn all the educational and helpful hints and tips for making perfect tea sandwiches.

To learn about the history and legends of favorite sandwiches, check out the History of Sandwiches.

Lot of sandwich recipes for your Afternoon Tea or High Tea

Tea Sandwich Recipes:

Tea Sandwiches:

Allow 4 to 6 cut sandwich servings for each person.

Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

Bread slices should be lightly buttered no matter what the filling. Unsalted butter should always be used. Butter should be at room temperature before spreading. Sandwiches will not become limp and soggy as readily if you spread the butter to the edge of the bread.

Cut the crusts off the bread with a long, sharp knife after the sandwiches are filled. This keeps everything neater.

Since tea sandwiches should be delicate, cut each sandwich in half on the diagonal or into thirds or fourths before serving. Decorative shapes can be made with cookie cutters.

Making Sandwiches Ahead of Time:

If you need to make tea sandwich recipes in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy. Refrigerate until serving time.

When ready to serve, remove from refrigerator. Uncover sandwiches only just before serving.

Milk is served with tea, not cream. Cream is too heavy and masks the taste of the tea. Although some pour their milk in the cup first, it is probably better to pour the milk in the tea after it is in the cup in order to get the correct amount.

When serving lemon with tea, lemon slices are preferable, not wedges. Either provide a small fork or lemon fork for your guests, or have the tea server can neatly place a slice in the tea cup after the tea has been poured. Be sure never to add lemon with milk since the lemon’s citric acid will cause the proteins in the milk to curdle.

Sandwiches:

American Hamburger
The elements of the perfect hamburger are a patty of ground beef in a soft round bun, served with ketchup, pickles, and onions. You may add other condiments, whatever you like, but the meat itself must be of prime quality or it’s not worth the effort. What people prefer on their hamburger can vary from region to region in the United States.

Avocado-Tomato Melt
The perfect Fall dinner or lunch sandwich when the tomatoes are ripe. I like to use my vine-ripened tomatoes. So good!

Beef on Weck (Beef on Wick or Weck)
Thinly sliced rare roast beef (piled high as 6 inches) on a freshly baked kummelweck roll. This sandwich is a staple of Buffalo, New York.

BLT Sandwich
This sandwich is a favorite of both my husband and I. Especially during the fresh tomato season.

Busy Day Sloppy Joe Hot Pockets
Now you ask, what are hot pockets? Well, hot pockets are small turnovers generally containing one or more types of cheese, meat, or vegetables.

Chevre Wrap
This recipe and photo are courtesy of Jane Butel.

Chimichanga
The chimichanga, or “chimi,” has achieved cult status in Tucson. A chimichanga is a burrito prepared with a choice of meat, vegetables, and spices. deep-fried to a golden perfection, and served on a bed or lettuce with cheese and mild sauce.

Cornish Pasties
These are basically individual pies filled with meats and vegetables that are cooked together. The identifying feature of the Cornish pasty is really the pastry and it’s crimping.

Croque Madame Egg Sandwich
This breakfast-style sandwich is good anytime of the day. Especially for breakfast or brunch.

Cuban Sandwich
Tasty, toasted Cuban sandwiches are Miami’s favorite snack. T hese treats can be found in most Miami restaurants, but the best places to buy them are from the street corner-snack bars, called loncherias.

Egg Salad Sandwich
Egg Salad Sandwiches has always been one of my very favorite sandwiches!

Egg White Frittata Breakfast Sandwich
This easy-to-make Egg White Frittata Breakfast Sandwich is inspired by my work associate, Rachel, who creates her own version of an Egg McMuffin, but much healthier and tastier. I decided to give it a try with egg whites and spruce it up with a variety of savory vegetables cooked frittata style.

Eggels Breakfast Sandwich
I love to make this “walk-around breakfast” when we are out camping. Eggels are quick and easy to pull together for a large group, tastes great, and can have many variations to please everyone.

Fluffernutter Sandwich
What is a Fluffernutter? It is not just a regular sandwich, but a Fluffernutter Sandwich! It is a calorie-laden sandwich made with two slices of bread layered with peanut butter and Marshmallow Fluff, and sometimes along with the occasional banana.

French Dip Sandwich
It is a beef sandwich on a long white French roll that is dipped into pan juices. American menus often describe the pan juice as “au jus.” Au jus is a French expression, which means “with broth” or “with juice.”

Gourmet Roast Beef Deli Sandwich
What could be better than a wonderful roast beef sandwich?

Grilled Parmigiano Reggiano Cheese Sandwich
A very unusual and tasty cheese sandwich. So simple and so good! The pepper makes a wonderful tasting statement along with the Parmigiano Reggiano cheese, so use good peppercorns and grind them fresh. Cut into small finger sandwiches, these go great to serve at your wine tastings.

Horseshoe Sandwich
This sandwich is considered the signature dish of Springfield, Illinois, the home of Abraham Lincoln . This sandwich will make your arteries cringe and your taste buds rejoice! Today’s sandwiches now offer either a thick fried ham steak or two large hamburger patties, and the cheese sauce is poured over the fries.

Hot Brown Sandwich
Chef Fred K. Schmidt at the Brown Hotel in Louisville, Kentucky, created The Hot Brown sandwich in 1926. Today, this sandwich is considered the signature food of the hotel restaurant.

Italian Grilled Chicken and Pesto Panini
This Panini is full of lively flavors. If you make your own basil pesto, it is a cinch to put together.

James Beard’s Onion Sandwiches
James Beard refers to these sandwiches in his book Beard on Food. I first tasted these wonderful onion sandwiches at a wine tasting. They are fantastic! This is quite possibly the perfect reward, along with a glass of wine, for yourself and your guests.

Lettuce Wraps or Lettuce Tacos
You’ve tried burritos and pita pockets, now try Lettuce Wraps, the latest trend at Asian restaurants. Cool and crispy lettuce combined for delicious, hands on meals! In addition, they are healthy!

Limburger Cheese Sandwich
My father, Kenneth Stewart, loved limburger sandwiches! As a young girl, whenever Dad would eat one of his strong smelling sandwiches, my brothers and I would cover our noses and make funny noises as he shooed us off.

Naan Bread with Tomato Raisin Fusion Salsa
This makes an easy healthy and quick snack or meal. This would even be great as an appetizer, as the flavors are very bright and complex. This is similar and reminds me of a Tomato Bruschetta.

Navajo Fry Bread – Indian Tacos
Indian fry bread is the foundation of a popular dish called Indian Tacos. Originally known as Navajo Tacos, they have been adopted by other tribes. Indian tacos are the universal modern pow wow food. They are also popular attractions at many fairs, festivals, and outdoor summer shows held in the southwest.

New Orleans Muffuletta
The muffufletta sandwiches’ nickname is simply “muff.” These sandwiches can be found all over New Orleans from delis to pool halls and the corner grocery stores. It is considered as much a signature sandwich of New Orleans as the Po’ Boy Sandwich. Also check out this Mini Muffaletta Recipe.

Philadelphia Cheese Steak
A cheese steak sandwich is not really a steak at all – it is a sandwich made with chipped steak, steak that has been frozen and sliced really thin) and cooked on a grill top.

Pork Adobo Tacos – Slow Cooker – Crock Pot Recipe
This is a wonderful version of tacos that uses lean pork tenderloin and dried Ancho chile peppers. The peppers offer a lovely richness to a beautiful deep mahogany sauce.

Pork Carnitas
There are probably as many different carnita recipes as there are chili con carne recipe. In Mexico, carnitas are a popular snack. The pork is often used as a filling in tacos, but carnitas are cooked and eaten in a variety of styles.

Prosciutto de Parma Quesadillas
This delicious Prosciutto de Parma Quesadilla recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

Quesadillas – Sincronizadas
Quesadillas originated in the central part of Mexico, but they have traveled across the southwest over the years, and have taken on many different characteristics. Quesadillas are corn tortillas filled with cheese (thus the name “quesa” dilla).

Quesadillas with Cheese
This delicious Quesadillas with Cheese recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. Karen like to serve these delicious quesadillas with her Spicy Chili with Peppers.

Radish, Butter, and Bread (open-faced sandwiches)
This is a favorite appetizer that has appeared on European menus for decades. Four ordinary ingredients – bread, butter, salt, and radishes – become a gourmet delight when they are eaten together.

Reuben Sandwich
A grilled sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. There are a couple of legends or stories involving the creation of the Reuben Sandwich. I can find no actual evidence to support either claim. You be the judge!

Roasted Chicken, Tomato, and Cheese Panino Sandwich
This delicious and easy-to-make roasted chicken panini sandwich recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

Scallop Fish Tacos
A fun way to enjoy the fresh flavors of Mexican cuisine all wrapped up in a soft taco. This will even work with your diet!

Smoked Salmon Sandwiches on Pumpernickel
A wonderful and tasty way to use smoked salmon. The pumpernickel bread gives that “little something special” to the sandwich.

Southwest Burritos
Burritos are great for parties, friends dropping over, or any other time. J ust cook your meat and place it in the middle of a buffet style table with all the toppings readily available for guest to build their own burrito! You can even make a variety of meats to serve, so that everyone can get just what they want!

Spicy Beef Wrap
I’ve adapted this wonderful recipe is from the Seattle & King County Public Health website.

Spiedie Sandwich
The name comes from the Italian spiedo meaning “kitchen cooking spit.” Originally made from lamb, they are now made with virtually any meat It is chunks of lamb, pork, chicken, beef, or venison that has been marinated for days in a tart sauce and then grilled on a metal skewer, usually over charcoal or gas.

Tomato, Basil and Avocado Tortilla Sandwich
This was so nice to eat for breakfast on a cool summer morning. This tortilla sandwich would also be great anytime of the day.

Tuna Salad Sandwich
I created this recipe when wanting to fix something different for lunch. I stuffed this tuna salad into a garden-ripened tomato. It was delicious! This would also make a wonderful tuna salad sandwich.

Tuna Supreme Sandwich
I’m a tuna sandwich lover from way back (childhood). I never would have thought that I would like any tuna sandwich other than the traditional one that I grew up with. This sandwich converted me. This tuna spread will tingle your taste buds with all the delicious flavors.

Turkey-Cranberry Sliders
How about surprising your guests with these delicious Turkey-Cranberry Sliders?

Veggie Hummus Wrap
This is a very simple and easy homemade lunch wrap to prepare, as I always have chickpeas, garlic, fresh lemons, and olive oil in my pantry. This hummus recipe has fewer calories and less fat and salt than store-bought varieties.

Vegemite Sandwich
Using your favorite bread, some butter or margarine, and of course, Vegemite.

Walleye Sandwich
Walleye’s delicate meat is white and flaky and no matter how it is prepared, it is delicious. One of the locals’ favorite ways to eat walleye is in a sandwich. A day of fishing would not be complete without a traditional shore lunch featuring freshly caught walleye from the icy waters. Thin fillets are breaded and either deep-fried, grilled, or pan-fried, and served in a fresh French loaf or on a hamburger bun with lettuce, tomato, and tartar sauce.


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