10 Sandwich Recipes That Make Lunchtime Anything But Boring

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Sandwich Recipes

  1. Monte Cristo Sandwich: (Sandwich Recipes ) Slices of ham and turkey with Swiss cheese between two slices of French toast, then dipped in egg batter and fried until golden, served with powdered sugar and raspberry jam for dipping.

1. Caprese Sandwich: Sliced tomatoes, fresh mozzarella cheese, basil leaves, and a drizzle of balsamic glaze between two slices of crusty bread. Sandwich Recipes

Ingredients:

  • 2 slices of crusty bread (such as ciabatta or baguette)
  • 2-3 slices of ripe tomato
  • 2-3 slices of fresh mozzarella cheese
  • Fresh basil leaves
  • Balsamic glaze or balsamic reduction
  • Olive oil
  • Salt and pepper to taste

Instructions:

  1. Start by slicing the bread into desired thickness. If the bread is not pre-sliced, slice it into about 1/2 inch thick slices.
  2. Drizzle a little olive oil over one side of each bread slice.
  3. Layer the tomato slices on one bread slice.
  4. Place the fresh mozzarella slices on top of the tomato.
  5. Add a few fresh basil leaves on top of the mozzarella.
  6. Season with salt and pepper to taste.
  7. Drizzle with balsamic glaze or reduction.
  8. Top with the other bread slice, olive oil side down, to create a sandwich.
  9. If desired, you can grill the sandwich in a panini press or on a skillet until the bread is golden brown and the cheese is melted. Alternatively, you can enjoy it as is.
  10. Slice the sandwich in half and serve immediately.

Enjoy your flavorful Caprese Sandwich!

10 Sandwich Recipes That Make Lunchtime Anything But Boring

2. BBQ Pulled Pork Sandwich: Slow-cooked pulled pork tossed in barbecue sauce, topped with coleslaw, served on a toasted bun. Sandwich Recipes

Ingredients:

  • 2 pounds pork shoulder (also known as pork butt), trimmed of excess fat
  • Salt and pepper to taste
  • 1 cup barbecue sauce (homemade or store-bought)
  • 1/2 cup water or chicken broth
  • 4-6 hamburger buns, toasted
  • Coleslaw (store-bought or homemade), for topping

Instructions:

10 Sandwich Recipes That Make Lunchtime Anything But Boring

  1. Season the pork shoulder generously with salt and pepper on all sides.
  2. Place the seasoned pork shoulder in a slow cooker or crockpot.
  3. Pour the barbecue sauce over the pork shoulder, ensuring it’s evenly coated.
  4. Add water or chicken broth to the slow cooker.
  5. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily shreds with a fork.
  6. Once the pork is cooked, use two forks to shred the meat directly in the slow cooker, mixing it with the barbecue sauce.
  7. Toast the hamburger buns in a toaster or on a grill until golden brown.
  8. To assemble the sandwiches, place a generous portion of the pulled pork on the bottom half of each toasted bun.
  9. Top the pulled pork with a spoonful of coleslaw.
  10. Place the top half of the bun over the coleslaw to complete the sandwich.
  11. Serve immediately and enjoy the delicious BBQ Pulled Pork Sandwiches!

2. Greek Gyro Sandwich: Sliced gyro meat (or grilled chicken), tzatziki sauce, diced tomatoes, onions, and lettuce wrapped in warm pita bread.

Ingredients:

  • 1 pound gyro meat (can use lamb, beef, or a mixture), thinly sliced
  • 4-6 pita bread rounds
  • 1 cup tzatziki sauce (homemade or store-bought)
  • 1 cup diced tomatoes
  • 1 cup diced onions
  • 1 cup shredded lettuce
  • Salt and pepper to taste
  • Optional: sliced cucumber, feta cheese, kalamata olives for garnish

Instructions:

  1. Heat a skillet or grill over medium-high heat. Cook the thinly sliced gyro meat for a few minutes on each side until browned and cooked through. If using grilled chicken, cook until fully cooked and browned. Season with salt and pepper to taste.
  2. Warm the pita bread rounds in the oven or on the grill for a few minutes until they are soft and pliable.
  3. To assemble the gyro sandwiches, spread a generous amount of tzatziki sauce onto each warmed pita bread round.
  4. Layer the cooked gyro meat or grilled chicken on top of the tzatziki sauce.
  5. Add a handful of diced tomatoes, onions, and shredded lettuce on top of the meat.
  6. If desired, add additional toppings such as sliced cucumber, crumbled feta cheese, or kalamata olives.
  7. Fold the sides of the pita bread over the filling to create a wrap or roll-up.
  8. Serve the Greek Gyro Sandwiches immediately, and enjoy!

4. California Turkey Club Sandwich: Sliced turkey breast, bacon, avocado, lettuce, tomato, and mayonnaise on toasted whole wheat bread. Sandwich Recipes

Ingredients:

  • Sliced turkey breast
  • Bacon strips, cooked until crispy
  • Ripe avocado, sliced
  • Lettuce leavesSandwich Recipes
  • Tomato slices
  • Mayonnaise
  • Whole wheat bread slices, toasted

Instructions:

  1. Begin by toasting the whole wheat bread slices until golden brown and crisp.
  2. Spread a layer of mayonnaise on one side of each toasted bread slice.
  3. On one slice of bread, layer the sliced turkey breast evenly.
  4. Place the crispy bacon strips on top of the turkey.
  5. Arrange the sliced avocado over the bacon.
  6. Add lettuce leaves on top of the avocado slices.
  7. Place tomato slices over the lettuce.
  8. Top with the remaining toasted bread slice, mayo side down, to complete the sandwich.
  9. Secure the sandwich with toothpicks if desired, then slice it diagonally.
  10. Serve immediately and enjoy your California Turkey Club Sandwich!

5. Buffalo Chicken Sandwich: Shredded buffalo chicken, ranch dressing, lettuce, and tomato on a soft hamburger bun.

Ingredients:

  • 2 cups cooked shredded chicken (rotisserie chicken works well)
  • 1/2 cup buffalo sauce (adjust to taste)
  • 1/4 cup ranch dressing
  • 4 soft hamburger buns
  • Lettuce leaves
  • Tomato slices
  • Optional: Blue cheese crumbles, sliced red onion

Instructions:

  1. In a mixing bowl, combine the shredded chicken with the buffalo sauce until evenly coated.
  2. Warm the buffalo chicken mixture in a skillet over medium heat for a few minutes, stirring occasionally, until heated through.
  3. While the chicken is warming, lightly toast the hamburger buns in a toaster or on a grill until golden brown.
  4. To assemble the sandwiches, spread a layer of ranch dressing on the bottom half of each toasted bun.
  5. Place a generous portion of the warm buffalo chicken on top of the ranch dressing.
  6. Add lettuce leaves and tomato slices on top of the buffalo chicken.
  7. If desired, sprinkle some blue cheese crumbles and add sliced red onion.
  8. Place the top half of the bun over the toppings to complete the sandwich.
  9. Serve immediately, and enjoy your flavorful Buffalo Chicken Sandwiches!

6.Muffuletta Sandwich: Layers of salami, ham, mortadella, provolone cheese, and olive salad on a round sesame-seed bun. Sandwich Recipes

Here’s a recipe for a classic Muffuletta Sandwich:

Ingredients:

  • 1 round loaf of Italian bread or focaccia, approximately 10 inches in diameter
  • 1/2 cup olive salad (store-bought or homemade)
  • 4 slices of Genoa salami
  • 4 slices of ham
  • 4 slices of mortadella
  • 4 slices of provolone cheese

Instructions:

  1. Begin by slicing the round loaf of bread horizontally in half, creating a top and bottom half.
  2. Spread the olive salad evenly over the bottom half of the bread.
  3. Layer the slices of Genoa salami on top of the olive salad.
  4. Next, layer the slices of ham on top of the salami.
  5. Follow with the slices of mortadella.
  6. Finally, layer the slices of provolone cheese on top of the mortadella.
  7. Place the top half of the bread over the layers of meat and cheese to complete the sandwich.
  8. If desired, wrap the entire sandwich tightly in plastic wrap and let it sit in the refrigerator for at least 1 hour or overnight. This allows the flavors to meld together.
  9. When ready to serve, unwrap the sandwich and slice it into wedges or quarters.
  10. Serve immediately, and enjoy your delicious Muffuletta Sandwich!

7.Grilled Vegetable Panini: Grilled zucchini, eggplant, bell peppers, and onions with pesto and melted mozzarella cheese pressed between two slices of ciabatta bread.

Ingredients:

  • 1 medium zucchini, sliced lengthwise
  • 1 medium eggplant, sliced into rounds
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 red onion, sliced into rounds
  • 4 slices of ciabatta bread
  • Pesto sauce (homemade or store-bought)
  • 4 slices of mozzarella cheese
  • Olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat a grill or grill pan over medium-high heat.
  2. Brush the sliced zucchini, eggplant, bell peppers, and red onion rounds with olive oil on both sides. Season with salt and pepper to taste.
  3. Grill the vegetables for a few minutes on each side until they are tender and have grill marks. Remove from the grill and set aside.
  4. Preheat a panini press or a large skillet over medium heat.
  5. Assemble the sandwiches by spreading a layer of pesto sauce on one side of each slice of ciabatta bread.
  6. Place a slice of mozzarella cheese on top of the pesto on each slice of bread.
  7. Layer the grilled vegetables evenly over the cheese on two of the bread slices.
  8. Top the vegetables with the remaining bread slices, pesto side down, to create sandwiches.
  9. Place the sandwiches on the panini press or skillet and cook for 3-4 minutes, or until the bread is golden brown and crispy, and the cheese is melted.
  10. If using a skillet, you can press down on the sandwiches with a spatula to help flatten them.
  11. Once cooked, remove the sandwiches from the panini press or skillet, slice them in half, and serve immediately.

8. Vietnamese Banh Mi Sandwich: Sliced grilled pork, pickled carrots and daikon, cucumber, cilantro, jalapeños, and mayonnaise on a baguette.

Here’s a recipe for a delicious Vietnamese Banh Mi Sandwich:

Ingredients:
For the pickled carrots and daikon:

  • 1 medium carrot, julienned
  • 1 small daikon radish, julienned
  • 1/2 cup rice vinegar
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1 teaspoon salt

For the sandwich:

  • 1 baguette, cut into individual sandwich-sized portions
  • Sliced grilled pork (you can also use other proteins like grilled chicken, tofu, or beef)
  • Thinly sliced cucumber
  • Fresh cilantro leaves
  • Thinly sliced jalapeños (remove seeds for less heat, if desired)
  • Mayonnaise
  • Optional: Sriracha sauce or Maggi seasoning sauce for extra flavor

Instructions:

  1. Prepare the pickled carrots and daikon: In a bowl, mix together the rice vinegar, water, sugar, and salt until the sugar and salt are dissolved. Add the julienned carrots and daikon to the mixture, ensuring they are submerged. Let the mixture sit at room temperature for at least 30 minutes, or refrigerate for several hours or overnight for best results.
  2. Preheat a grill or grill pan over medium-high heat. Grill the sliced pork until cooked through and slightly charred, about 3-4 minutes per side. Remove from the grill and set aside.
  3. Slice the baguette portions in half lengthwise, but not all the way through, creating a pocket for the fillings.
  4. Spread mayonnaise on both sides of the baguette.
  5. Layer the grilled pork, pickled carrots and daikon, sliced cucumber, cilantro leaves, and thinly sliced jalapeños inside the baguette.
  6. If desired, drizzle some Sriracha sauce or Maggi seasoning sauce over the fillings for extra flavor.
  7. Close the baguette and press gently to compact the sandwich.
  8. Serve immediately and enjoy your Vietnamese Banh Mi Sandwich!

9. Tuna Nicoise Sandwich: Tuna salad made with canned tuna, olives, hard-boiled eggs, green beans, tomatoes, and lettuce on a crusty baguette.

Here’s a recipe for a delicious Tuna Nicoise Sandwich:

Ingredients:
For the tuna salad:

  • 2 cans (5 oz each) of tuna in water, drained
  • 1/4 cup chopped black olives (such as Kalamata olives)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped red onion
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

For assembling the sandwich:

  • 1 crusty baguette, cut into individual sandwich-sized portions
  • Hard-boiled eggs, sliced
  • Cooked green beans, cooled and trimmed
  • Sliced tomatoes
  • Lettuce leaves (such as butter lettuce or Romaine)

Instructions:

  1. In a mixing bowl, combine the drained tuna, chopped black olives, chopped parsley, chopped red onion, mayonnaise, and Dijon mustard. Mix well to combine. Season with salt and pepper to taste. Set aside.
  2. Slice the baguette portions in half lengthwise, but not all the way through, creating a pocket for the fillings.
  3. Spread a generous portion of the tuna salad inside each baguette, covering one side of the bread.
  4. Layer sliced hard-boiled eggs, cooked green beans, sliced tomatoes, and lettuce leaves on top of the tuna salad.
  5. Close the baguette and press gently to compact the sandwich.
  6. Serve immediately and enjoy your Tuna Nicoise Sandwich!

10. Monte Cristo Sandwich: Slices of ham and turkey with Swiss cheese between two slices of French toast, then dipped in egg batter and fried until golden, served with powdered sugar and raspberry jam for dipping.

Here’s a recipe for a delightful Monte Cristo Sandwich:

Ingredients:

  • 8 slices of thick-cut bread (such as Texas toast or brioche)
  • 4 slices of ham
  • 4 slices of turkey
  • 4 slices of Swiss cheese
  • Dijon mustard
  • 4 large eggs
  • 1/4 cup milk or cream
  • 1/2 teaspoon vanilla extract
  • Butter for frying
  • Powdered sugar for dusting
  • Raspberry jam for dipping

Instructions:

  1. Lay out the bread slices and spread Dijon mustard on one side of each slice.
  2. On half of the bread slices, layer a slice of ham, followed by a slice of turkey, and finally a slice of Swiss cheese. Top each with the remaining bread slices to form sandwiches.
  3. In a shallow dish, whisk together the eggs, milk or cream, and vanilla extract until well combined to make the egg batter.
  4. Heat a large skillet or griddle over medium heat and melt a pat of butter.
  5. Dip each sandwich into the egg batter, ensuring both sides are coated.
  6. Place the dipped sandwiches onto the skillet or griddle and cook for 3-4 minutes on each side, or until golden brown and the cheese is melted.
  7. Remove the sandwiches from the skillet and let them cool slightly.
  8. Dust each sandwich with powdered sugar.
  9. Slice the sandwiches diagonally and serve warm with raspberry jam for dipping.

Enjoy your homemade Monte Cristo Sandwiches! They make a deliciously indulgent brunch or lunch option.

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