51 Best Sandwich Ideas That Aren’t Boring

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Portobello Mushrooms

Vegan Grilled Portobello Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 sandwiches’]

These Vegan Grilled Portobello Burgers are packed with umami flavors thanks to the scrumptious marinade. When piled high with additions like grilled onions and vegan pesto, it’s a burger you’ll want to make every weekend. The grilled portobello mushrooms are also perfect as a side dish all on their own.

Ingredients

• 4 whole portobello mushrooms
• ¼ cup balsamic vinegar
• 2 tablespoons tamari (or soy sauce or coconut aminos)
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 2 cloves minced garlic
• 2 teaspoons white or chickpea miso
• 1 teaspoon pure maple syrup
• 4 hamburger buns (I used gluten-free buns from Canyon Bakehouse)
• Vegan pesto
• Fresh arugula
• Heirloom tomato
• Grilled white onions
• Balsamic glaze

Instructions

1. Cut the stems off of the portobello mushrooms and wipe them clean with a damp towel. Use a spoon to remove the gills from the bottom of the mushrooms.
2. In a small bowl, whisk together the balsamic marinade, tamari, lemon juice, olive oil, minced garlic, miso, and maple syrup until fully combined.
3. Place the portobello mushrooms in a FoodSaver bag and pour the marinade over them. Vacuum seal the bag according to FoodSaver’s directions and let marinate at room temperature for 10 to 30 minutes.
4. When ready to cook, heat the grill to medium heat. You can also use a grill pan. Brush the grill with avocado oil. Use tongs to remove the mushrooms from the bag one at a time and place them directly on the grill. Grill for 3 to 4 minutes on each side, until you see grill marks forming and the mushroom is cooked through.
5. If you’re making burgers, I’d recommend grilling your buns and onions as well while the mushrooms cook.
6. Assemble the burgers with the additions that I mentioned, or with whatever other options you prefer. Serve immediately and devour!
7. If you have any leftovers, you can store all of the ingredients separately, or assemble the burgers and store them in a vacuum-sealed FoodSaver bag. If you choose the second, I recommending heating them up panini-style!

2. Philly Cheesesteak

Philly Cheesesteak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb thinly sliced flank steak
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 1 bell pepper, thinly sliced
• 4 hoagie rolls
• 8 slices provolone cheese
• Salt and pepper to taste

Instructions

1. 1. Heat 1 tablespoon olive oil in a skillet over medium-high heat; sauté onions and peppers until soft and lightly caramelized; season with salt.
2. 2. Remove vegetables and add remaining oil; sear the steak just until browned (2–3 minutes per side for thin slices).
3. 3. Return the vegetables to the pan and mix with steak; season to taste.
4. 4. Slice rolls and toast briefly. Layer the steak mixture on each roll and top with provolone cheese; heat briefly until cheese melts.
5. 5. Serve immediately.

3. Spicy Meatball Banh Mi

Vietnamese Banh Mi with Pork Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

Filled with pickled vegetables, fresh herbs, marinated pork meatballs and a spicy sriracha mayonnaise, this Vietnamese Banh Mi sandwich might be one of the best sandwiches ever!

Ingredients

• 3 baguettes (cut in half)
• pork meatballs ((see below))
• 1 cup fresh cilantro (roughly chopped)
• 1 cup pickled vegetables ((see below))
• 3 jalapenos (sliced)
• Sriracha mayonnaise ((see below))
• crushed peanuts ((optional for garnish))
• 1 pound ground pork
• 1 tablespoon brown sugar
• 2 tablespoons lemongrass (minced)
• 2 tablespoons fish sauce
• 1 tablespoon chili garlic sauce
• 2 garlic cloves (minced)
• 1 tablespoon soy sauce
• 2 tablespoons green onions (minced)
• 1/4 teaspoon black pepper
• 1 teaspoon corn starch
• 1/2 cup mayonnaise
• 2 tablespoons sriracha
• 1 tablespoons hoisin sauce
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced radish ((substitute daikon if you have it))
• 1/4 cup rice vinegar
• 1/4 cup water
• 1/8 cup coconut sugar
• 1/2 teaspoon salt
• 1 Thai chili ((bird’s eye chili))

Instructions Pork Meatballs:

1. Mix all the meatballs ingredients and chill for 30 minutes.
2. Form mixture into 2″ balls and place on a wax or parchment paper lined surface.
3. Heat a nonstick skillet over medium heat and add the meatballs. Use a spatula to slightly flatten the meatballs so they are about 1/2 to 1″ thick. This helps them stay on the sandwich better.
4. Cook for about 3-4 minutes a side, until golden brown. Remove from heat and set aside.
5. Spread a thin layer of sriracha mayonnaise on the top of the bread.
6. Place 2 meatballs (or whatever you want to try and fit) on the bread.
7. Top with the pickled vegetables, sliced jalapeno and fresh cilantro.

Sriracha Mayonnaise:

1. Mix ingredients together until smooth and uniform in color.

Pickled Vegetables:

1. Combine the vinegar, sugar, salt and chilies in a bowl and mix until the sugar is dissolved.
2. Pour over the vegetables and let sit for at least an hour. For even better results, you can make these a day in advance and let them sit overnight.

4. Peanut Butter Jelly Grilled Cheese

Peanut Butter & Jelly Grilled Cheese Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT6M · Total: PT16M · Yield: 2

A Peanut Butter and Jelly Grilled Cheese Sandwich! It sounds really weird, but trust me, it works and it’s a delicious combination of savory and sweet flavors!

Ingredients

• 4 slices crusty sourdough bread
• 6-8 slices of sharp cheddar cheese (off a cheddar cheese block) or 2 slices of cheddar cheese if presliced
• 3 Tablespoons salted butter
• 3 Tablespoons creamy peanut butter
• 4 Tablespoons blueberry preserves or jam

Instructions

1. Butter one side of each slice of bread.
2. Place one slice butter side down in your pan.
3. Add slices of cheddar cheese on top to cover the slice of bread.
4. Then take your other slice of buttered bread and flip it over to add a thin layer of peanut butter and a layer of jelly or preserves.
5. Place it peanut butter and jelly side down atop the cheese.
6. Fry the sandwich over medium-low heat on the stove for about 3 minutes or until a golden brown and then flip it with a spatula to fry the other side.
7. Fry it for another 2-3 minutes or until golden brown and then remove from the pan.
8. Cut in half and enjoy!

5. Avocado Egg Bagel Sandwich

Avocado Egg Salad Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 servings’]

This Avocado Egg Salad Sandwich is absolutely delicious. It’s creamy but so light, loaded with amazing flavors and fresh veggies. Perfect HEALTHY mayo-free meal packed with nutrients that is ready in less than 10 minutes!

Ingredients

• 1 avocado (ripe)
• 3 eggs
• 2 tablespoon Greek yogurt
• Juice from half lemon
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dill
• 1/4 teaspoon turmeric
• Salt and Black Pepper (to taste)

Instructions

1. Add water to a small saucepan. Bring water to a boil. Carefully add 3 fridge-cold eggs to boiling water and cook the eggs for 8-10 minutes. When eggs are cooked, run them under cold water and break off the shells. Cut the eggs into small pieces.
2. Half, pit, peel and cube avocado and add to a mixing bowl.
3. Mash the avocado with a fork until chunky.
4. Add in 2 tablespoons of Greek yogurt, freshly squeezed half lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon dill and 1/4 teaspoon turmeric. Mix with the spoon until creamy.
5. Add in chopped hard-boiled eggs. Season it with salt and pepper. Mix gently with the spoon. Taste and add more salt and/or lemon juice if needed.
6. Serve immediately at room temperature, or chill and serve cold.
7. Assemble sandwich. Add a hand-full of greens (spinach and/or arugulonto the sliced whole-grain bagel. Add 2 tablespoons of Avocado Egg Salad. Top it with slices of fresh tomatoes. Serve immediately.

6. Pepperoni Pizza Grilled Cheese

Pepperoni Pizza Grilled Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘2’]

When you want a sandwich that will rock the house try my Pepperoni Pizza Grilled Cheese.  Just make sure you enough for seconds!

Ingredients

• 4 slices of sourdough bread thickly sliced from a wide loaf.
• ¼ lb American cheese
• 2 ounces shredded mozzarella cheese
• 16 slices slicing pepperoni (thinly sliced)
• 2 ounces pizza sauce
• 4 ounces unsalted butter (melted)

Instructions

1. Start building your sandwiches by placing four slices of sourdough bread on the counter Cover each slice of bread with a total of 2 cheese slices on each slice of bread.
2. Place the pepperoni on top of the american cheese on each of the bottom slices of the sourdough.
3. spread about 1 ounce of pizza sauce on top of the pepperoni on each sandwich
4. Place half the mozzarella on top of the pizza sauce on each sandwich.
5. Top the two finished sandwiches halves, with the other piece of sourdough that you have cheese already on, with the cheese facing the pepperoni.
6. Melt the butter in a small pan over low heat, then using a pastry brush, brush one side of each of the sandwiches liberally with the melted butter
7. Heat your pan on the stove top until it is hot enough to toast the bread.
8. Place the buttered side down on the pan.
9. Turn heat down to medium, and cover the sandwich with a pot lid to keep the heat in and help the cheese to melt. After about 3-4 minutes check the bread on the pan to see how the color is. It should be toasted a dark golden brown.
10. Brush butter on the side that is up, then turn it over to repeat the process of toasting the bread. (Use the pot lid again to help melt the cheese) After 3-4 minutes check that side, to see how the color is.
11. If the cheese is not fully melted, turn the heat down to low and keep the lid covering the sandwich until the cheese has melted. Just be careful not to burn the bread.
12. Place sandwich on plate, cut in half, serve and enjoy!

7. Cucumber with Cream Cheese

Easy 5-Minute Cucumber Sandwich Recipe with Cream Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 people’]

Whip up this easy cucumber sandwich recipe with cream cheese in just 5 minutes! Perfect for a light lunch, afternoon tea, or party appetizer.

Ingredients

• 8 oz Whipped Cream Cheese
• 2 Cucumbers (Thin Sliced)
• 1 loaf Thin-sliced bread

Instructions

1. Slice cucumbers thin.
2. Spread a thin layer of cream cheese on two slices of bread.
3. Top one with sliced cucumbers.
4. Put the two pieces of bread together to form a sandwich.
5. Cut off the crust.
6. Cut into triangles.
7. Serve and enjoy!

8. Peach Prosciutto Avocado Sandwich

7 Healthy Sandwich Ideas for Lunch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’, ‘1 sandwich’]

These healthy sandwich ideas are great for lunch. If you need a quick healthy meal prep to bring to work or pack up for children to school, these recipes are just for that. A healthy sandwich will keep you full and happy!

Ingredients

• Mashed avocado/basil pesto/hummus/mashed beans/butter
• Prosciutto/cooked chicken/
• Eggs
• Onions/peppers/cucumbers/tomatoes/carrots/

Instructions

1. Assemble your sandwiches with the instructions above.
2. Use the spread and toppings and additional ingredients to make them extra tasty.

9. White Bean and Avocado

7 Healthy Sandwich Ideas for Lunch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’, ‘1 sandwich’]

These healthy sandwich ideas are great for lunch. If you need a quick healthy meal prep to bring to work or pack up for children to school, these recipes are just for that. A healthy sandwich will keep you full and happy!

Ingredients

• Mashed avocado/basil pesto/hummus/mashed beans/butter
• Prosciutto/cooked chicken/
• Eggs
• Onions/peppers/cucumbers/tomatoes/carrots/

Instructions

1. Assemble your sandwiches with the instructions above.
2. Use the spread and toppings and additional ingredients to make them extra tasty.

10. Greek Avocado Sandwich

7 Healthy Sandwich Ideas for Lunch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’, ‘1 sandwich’]

These healthy sandwich ideas are great for lunch. If you need a quick healthy meal prep to bring to work or pack up for children to school, these recipes are just for that. A healthy sandwich will keep you full and happy!

Ingredients

• Mashed avocado/basil pesto/hummus/mashed beans/butter
• Prosciutto/cooked chicken/
• Eggs
• Onions/peppers/cucumbers/tomatoes/carrots/

Instructions

1. Assemble your sandwiches with the instructions above.
2. Use the spread and toppings and additional ingredients to make them extra tasty.

11. Spicy Carrot and Hummus

7 Healthy Sandwich Ideas for Lunch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’, ‘1 sandwich’]

These healthy sandwich ideas are great for lunch. If you need a quick healthy meal prep to bring to work or pack up for children to school, these recipes are just for that. A healthy sandwich will keep you full and happy!

Ingredients

• Mashed avocado/basil pesto/hummus/mashed beans/butter
• Prosciutto/cooked chicken/
• Eggs
• Onions/peppers/cucumbers/tomatoes/carrots/

Instructions

1. Assemble your sandwiches with the instructions above.
2. Use the spread and toppings and additional ingredients to make them extra tasty.

12. Grilled Margherita

Grilled Margherita Sandwich | Best Grilled Cheese Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’]

Grilled Margherita Sandwich or Pizza Sandwich is a fresh, light and flavorful sandwich prepared using delicious white bread and your favorite classic pizza ingredients.A cheese sandwich that is perfect for picnics, potluck, other holiday brunch, lunch or dinner gatherings – or in other words, a sandwich that is perfect for anytime of the year! I am sure you will not only fall in love with this recipe but make it often in your kitchen!

Ingredients

• 12 Bread slices of your choice
• 6 tbsp Marinara sauce
• 8 oz Fresh Mozzarella cheese, cut into slices
• 3 Large tomatoes, sliced
• Garlic powder, to taste
• Black pepper powder, to taste
• Salt, to taste
• 1 to 2 tbsp Olive oil
• 1/2 cup Basil leaves or Mint leaves, loosely packed
• 6 tbsp Butter, melted

Instructions Step I

1. Spread about a tablespoon of marinara sauce on 1 side of each of the 6 bread slices. Top this evenly with mozzarella cheese and sliced tomatoes.
2. Sprinkle tomatoes with salt, black pepper powder and garlic powder. Drizzle olive oil and place 5 to 6 basil leaves on each slice.
3. Place the other remaining slices of bread and brush the top with some butter.

Step II

1. Heat a skillet / grill pan over medium high heat.
2. Place the sandwich butter-side down and brush the other side with butter.
3. Cook till its golden brown and crispy on both the sides for about 1 1/2 to 2 minutes on each side and cheese is melted and starts to ooze out.
4. If you find that the cheese has not melted enough, place the sandwich in preheated 350 degree oven for additional 2 to 3 minutes.
5. Grilled Margherita Sandwich is now ready. Serve immediately and enjoy.

13. Crispy Fried Chicken

Fried Chicken Burger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘5’, ‘5 servings’]

A super crispy fried chicken burger layered with fresh lettuce, pickled cucumber, grated carrots, and a drizzle of sriracha sauce.

Ingredients

• 5 chicken thighs, (boneless and skinless )
• 1 tsp Worcestershire sauce
• 1/2 cup sour cream
• 1 tsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 egg (, beaten)
• 2.5 tbsp all purpose flour
• 2 tbsp cornstarch
• 1/2 tsp garlic powder
• 1 cup avocado oil
• 5 sesame seed burger buns
• 2 tbsp butter
• lettuce
• 2 pickled cucumber, (sliced)
• 1 carrot, (grated)
• 1 tsp Sriracha sauce

Instructions

1. Marinate the chicken: In a small bowl, add sour cream, Worcestershire sauce, vinegar, ground black pepper, and salt. Toss the chicken in and mix to coat, and then chill for at least 2 hours or overnight.
2. Coat the chicken: In a small bowl, beat the egg using a fork. In another small bowl, mix flour, cornstarch and garlic powder. Now, dip the chicken in the egg, then in the flour mixture, making sure they are well coated.
3. Frying the chicken: Heat the oil in a large frying pan over medium heat. Once hot, put the chicken thighs into the hot oil and fry for 5-6 minutes on each side or until golden brown. Remove from the heat, drain off the excess oil on a paper towel.
4. Assemble the burger: Cut the bun open and spread butter on the bottom half. Add lettuce, top it with a chicken thigh, add 2 slices of pickled cucumber, and add some grated carrots. Drizzle with sriracha sauce, and finish with the other half of the bun.

14. Turkey Salad Tea Sandwiches

Turkey Salad Tea Sandwiches with Dried Cherries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 tea sandwiches’]

Dried sour cherries add a pop of sweet-tart flavor to the turkey filling in this simple yet elegant tea sandwich recipe. Perfect party food!

Ingredients

• 2 cups chicken stock
• 2 cups water
• 1/2 cup white wine
• 1 dried bay leaf
• 3 whole black peppercorns
• 1 pound turkey breast chops or cutlets
• 1/2 cup small diced celery, (about 1 stalk)
• 1/2 cup dried Montmorency cherries, (roughly chopped)
• 2 green onions, (finely chopped (about 1/2 cup total))
• 3/4 cup mayonnaise
• 1/2 teaspoon white wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 12 slices bread
• Butter or mayo
• Pea shoots or microgreens, (for serving (optional))

Instructions

1. Place chicken stock, water, wine, bay leaf, and peppercorns in a medium saucepan and bring to a boil. Gently slide in turkey. Reduce heat and simmer until turkey is cooked through, about 10-12 minutes. Transfer turkey to a cutting board to cool down, or run underneath cold water to speed up the process.
2. Once turkey is cool, place in a food processor and pulse until finely chopped. You may need to do this in batches. You can also finely chop the turkey if you don’t have a food processor.
3. Place turkey in a large bowl along with celery, cherries, green onions, mayo, vinegar, salt, and pepper and stir well to combine.
4. Spread a thin layer of butter or mayo on one side of each slice of bread. Divide turkey mixture between 6 of the slices, and top each with another slice of bread, butter or mayo side down.
5. Trim off crusts and cut each sandwich into 4 pieces and serve, garnishing with pea shoots or microgreens if desired.

15. Cucumber Hummus

Cucumber Hummus Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’, ‘1 sandwich’]

This vegan cucumber hummus sandwich is super easy to make and absolutely delicious. It is filled with many nutritious vegetables too!

Ingredients

• 2 slices bread of choice
• 3 tablespoons roasted garlic hummus
• 12 thin cucumber slices
• 1 leaf Romaine lettuce
• Pickle slices
• Shredded carrot
• Alfalfa sprouts
• Thinly sliced red onion
• Sprinkle of ground black pepper

Instructions

1. Start by evenly spreading the hummus onto both slices of bread.
2. Add some Romaine lettuce on one piece of bread to create a base to pile on your toppings.
3. Next, I like to lay out the cucumber slices in three rows. Check the images above if you want to see how I layer the slices.
4. Next, sprinkle some ground black pepper on the cucumber slices.
5. Layer on the other toppings, ending with another piece of Romaine lettuce to help hold everything in.
6. Place the other piece of bread on top and enjoy!

16. Fried Pork

Deep Fried Pork Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT4M · Total: PT24M · Yield: [‘4’, ‘4 Sandwiches’]

Ultra crispy battered pork made with a sweet tea marinade. Your new favorite summer sandwich!

Ingredients

• 4 Boneless pork chops
• 4 Cups Tradewind’s Sweet Tea (Chilled)
• Vegetable Oil (For Frying)
• 2 Cups All Purpose Flour
• 2 Teaspoons Pepper
• 2 Teaspoons Seasoning Salt
• 1 Teaspoon Garlic Salt
• 1 Cup Whole Milk
• 4 Buns
• Lettuce, Tomato, Onion, Pickles, and condiments for serving if desired

Instructions

1. Pound pork chops between 2 pieces of plastic wrap until they are around ¼ inch thick. In a large baggie combine Tradewind’s Sweet Tea and pork chops. Refrigerate for 6-12 hours.
2. In a large skillet heat oil over medium high heat until it reaches 325 degrees.
3. Create a breading station. Pour milk into one shallow bowl.
4. In another shallow bowl combine flour, pepper, garlic salt, and seasoning salt. Mix well.
5. Dip pork in milk, and then into flour mixture. Rest for 5-10 minutes and repeat.
6. Fry 3-4 minutes per side until golden brown and internal temperature reaches 145 degrees F.
7. Drain on paper towels.
8. Place onto sandwich with desired toppings and condiments.

17. Egg Drop Sandwich

Egg Drop Sandwich Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT10M · Total: PT12M · Yield: 1

An Egg Drop Sandwich is a layer of fluffy eggs, thinly sliced warm ham, melted American cheese between griddle butter toasted thick bread and topped with an egg drop sandwich sauce.

Ingredients

• Bread Slices 2 each
• Butter 2 tablespoons
• Eggs 2 each
• Heavy Cream 1 tablespoon
• Ham, Deli Sliced Thin 4 pieces
• American Cheese Slice. 2 each
• Egg Drop Sandwich Sauce 1 tablespoon

Instructions

1. Gather all your ingredients to make the sandwich recipe.
2. Preheat the Blackstone Flat Top to medium heat or the Blackstone Griddle E-Series to 400°F.
3. In a small bowl, add the eggs and heavy cream and combine until completely mixed.  Once the flat top griddle is hot, add a thin layer of butter to the area you are cooking the eggs.  Pour the egg mixture on top of the melted butter and let cook for a few minutes.  You will have a thin layer of fluffy eggs where the bottom is cooked, and the top is not.  Using your griddle spatula, push under the scrambled egg and flip over.  Cook a minute more and remove from the Blackstone griddle.  You want a sheet of the fluffy scrambled egg.  Do not cut or scramble the egg into little bits.  Do not overcook the fluffy eggs.
4. Add the deli slices of thin ham to the Blackstone griddle to warm.  Place some more of the butter to a part of the flat top griddle and dip the slices of bread to coat each side of the bread.  Toast both sides of the bread until they are golden brown.
5. To assemble your Korean egg drop sandwich, start with one piece of the griddle bread.  Next, add the cooked sheet of fluffy scrambled egg to the bread, top with the slices of flat top griddle cooked ham, and place the slices of American cheese on the ham.
6. If desired, drizzle some of the egg drop sandwich sauce over top of the melting cheese and finally top with the last piece of the toasted bread.  Use a dome lid over top of the whole fluffy egg sandwich while on the Blackstone Flat Top Griddle to help melt the cheese.

18. Kale Pesto Grilled Cheese

Kale Pesto Grilled Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘1’, ‘1 serving’]

Tasty sandwich featuring savory melted cheese along with zesty kale pesto.

Ingredients

• 2 slices whole wheat bread
• 1 tbsp butter
• 2 slices provolone cheese
• 2 tbsp kale pesto

Instructions

1. Preheat a sandwich press.
2. Spread half the butter on one side of a piece of bread. Spread the remaining butter on one side of the second piece of bread. Place both buttered sides down on a plate.
3. Spread one tablespoon of the kale pesto on each of the unbuttered sides of bread.
4. On one of the slices of bread, add the slices of cheese on top of the kale pesto. Take the other slice of bread and close the sandwich.
5. Carefully move the sandwich and set it in the heated press. Gently press down on the sandwich maker.
6. The sandwich takes about 5 minutes to get the cheese melted and develop those nice griddle marks. Keep an eye on the cheese as the sandwich heats, you don’t need to cook it much past the point where the cheese has started to melt.
7. When the sandwich is ready, use a plastic spatula to remove the sandwich from the press. Plate the sandwich, cutting it in half if you like for presentation effects. I like to serve it with a good pickle and some chips. And of course, a glass of wine. Enjoy!

19. Vegan Maine Lobster Rolls

Easy Vegan Maine Lobster Rolls (Gluten-Free, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT10M · Total: PT10M · Yield: 4

Nothing screams New England summer than a lobster roll! These Easy Vegan Maine Lobster Rolls are gluten-free, allergy-free, meatless, and fit for everyone to enjoy! A simple, healthy, and delicious recipe that redefines this classic fast-food sandwich!

Ingredients

• 1 14oz Can Salad Cut Hearts of Palm
• 2 Celery Hearts (chopped)
• 2 TB Chopped Scallions
• 1/4 Cup Vegan Soy-Free Mayo
• 2 Tsp Fresh Lemon Juice
• 1/2 Tsp Dried Tarragon (optional)
• 1/4 Tsp Black Pepper
• 1/4 Tsp Paprika
• 4 Gluten-Free Hot Dog Buns
• Vegan/Soy-Free Butter (for greasing bun)
• Potato Chips (to serve)

Instructions

1. In a large bowl, mix together the cut hearts of palm, celery, scallions, mayo, lemon juice, and spices to coat everything well.
2. Chill the “lobster mixture” in the fridge until ready to serve.
3. To prepare the rolls, slice each in half, lightly butter the inside faces, and either toast butter side down in a pan or on a grill until golden brown.
4. Serve the cold lobster mixture in the toasted buns alongside potato chips, if desired.

20. Sweet Potato Black Bean

Cuban Sweet Potato & Black Bean Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘9’, ‘9 -10 burgers’]

Get another good pantry staple recipe on the table tonight with this Cuban Sweet Potato & Black Bean Burger Recipe. Blend the spice mixture up first before mixing it in with the mashed beans and sweet potatoes. Bake the sweet potatoes ahead of time by wrapping them in foil and baking for 425 degrees for 55-70 minutes. If you don’t have a food processor to blend the spices together you can blend them in a blender. Whatever is easier for you! Use sandwich buns or sandwich bread to assemble the burgers. Due to quarantine, I don’t have buns, so use whatever works for you. Either way, just don’t skimp on the Cumin-Lime Mayonnaise Sauce!

Ingredients

• non-stick cooking spray
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried coriander
• pinch-1/8 ground red cayenne
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon packed brown sugar
• 1/4 cup white onion
• 2 large garlic cloves (peeled)
• 1/4 green pepper (seeded)
• 2 teaspoon distilled white vinegar
• 1/8 teaspoon black pepper
• 1 jumbo egg
• 2.25 cups or about 1.5 cans canned black beans, drained and rinsed
• 2 small (or 2 cups baked sweet potatoes, skin removed)
• 3/4 cup panko breadcrumbs
• 1/2 cup mayonnaise
• 1 1/4 teaspoon lime juice
• 1/2 teaspoon cumin
• large pinch salt
• 9-10 toasted sandwich buns (or 18-20 pieces of toasted sandwich bread)
• 3-4 oz. Baby spinach

Instructions

1. Preheat the oven to 375 degrees and line a rimmed baking sheet with parchment paper. Spray the parchment paper lightly with non-stick cooking spray.
2. Whisk together all of the spices — the cumin through brown sugar– with a fork in a small dish.
3. Add the onion, garlic, green pepper, and spice blend to the bowl of a small food processor or blender and run for 15-45 seconds, or until the mixture forms a smooth paste.
4. Scrape down the sides of the food processor bowl or blender and add the vinegar, black pepper, and egg to the bowl or blender and pulse 4-5 times, or until the egg is completely blended into the mixture.
5. In a large mixing bowl, mash the black beans with a pastry cutter or a fork, or until the beans are about 75% fully mashed.
6. Add in the sweet potato and mash them into the beans under the potatoes are totally broken down. Pour in the panko bread crumbs and lightly mix them in with a rubber scraper until they’re fully incorporated.
7. Pour the spice and egg mixture into the mashed sweet potato mixture and stir the two together until it forms a thick burger-like consistency.
8. Make the burgers by scooping out 1/2 cup burger mixture and shaping gently with your hands to make burger patties. Place them 1-2 inches apart on the parchment paper-lined baking sheet.
9. Bake the burgers for 30-32 minutes, or until the burgers are crisp and are starting to brown around the edges.
10. While the burgers bake: combine the mayonnaise, lime juice, cumin, and pinch of salt in a small mixing bowl and whisk together until blended.
11. Remove the burgers from the oven when done baking and assemble the burgers with 1 tablespoon mayonnaise sauce and 1/4 cup baby spinach. Enjoy!

21. Roasted Veggie

Roasted Veggie Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘2’, ‘2 sandwiches’]

There’s no better way to get your veggies than with this delicious roasted veggie sandwich!

Ingredients

• 2 English Muffins
• 1/2 cup Portobello mushrooms (sliced)
• 1/2 medium onion (sliced)
• 1 medium bell pepper (sliced)
• 1/2 zucchini (sliced)
• 1/2 cup Cherry tomatoes
• 3 tablespoons olive oil
• Salt & pepper to taste
• 2 tablespoons balsamic vinegar
• 2 slices provolone cheese

Instructions

1. Start by preheating your oven to 350°F. Then, split the English muffins with a fork.
2. Next, toss Portobello mushrooms, onion, bell peppers, zucchini and tomatoes in a bowl with olive oil and sprinkle with salt and pepper. Pour them onto a baking sheet.
3. When the veggies are done, drizzle with balsamic vinegar for a little extra flavor.
4. Top 1/2 of each English muffin with veggies and add a slice of provolone cheese.
5. Place the vegetable sandwich under the broiler just long enough for cheese to melt. You can also place the other half of the English muffin on the tray so that it gets toasty too. Finally, put it all together and enjoy!

22. Slow Cooker Beef

Slow Cooker Hot Beef Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT360M · Total: PT380M · Yield: [‘8’, ‘8 servings’]

These are the BEST slow cooker hot beef sandwiches made with pepperoncini peppers and onions. Cooked low and slow, these shredded beef sandwiches are super tender and topped with homemade horseradish sauce.

Ingredients

• 1 Tablespoon olive oil
• 2 pounds beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 Tablespoons garlic powder
• 2 Tablespoons dried oregano
• 1 cup beef broth or stock
• 1 medium onion (thinly sliced)
• 16 ounces sliced pepperoncini peppers (mild or hot)
• 8 sandwich rolls or buns
• 1/2 cup mayonnaise
• 2 teaspoons red wine vinegar
• 1 Tablespoon prepared horseradish
• 1/4 teaspoon kosher salt
• 1 pinch black pepper
• 1 pinch granulated sugar

Instructions Hot Beef Sandwiches

1. Preheat a large skillet over medium high heat on the stovetop and season the chuck roast with the salt and pepper.
2. Add the olive oil to the skillet and then brown the roast in the hot skillet for 3-5 minutes on each side.
3. Remove the roast from the skillet and add it to the slow cooker. Sprinkle the roast with the garlic powder and dried oregano and then top it with the beef broth, onions and pepperoncini peppers.
4. Cover and cook on high for 3-4 hours or low for 4-6 hours until the meat is tender and easily shredded.
5. Using kitchen tongs or forks, shred the beef into smaller pieces and mix it together with the peppers and onions.
6. Serve hot shredded beef on the rolls, topped with the horseradish sauce.

Horseradish Sauce

1. In a small bowl, combine all of the ingredients for the sauce and whisk to combine. Serve on top of beef sandwiches.

23. Shrimp Salad

Shrimp Salad Sandwich Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT11M · Cook: PT1M · Total: PT12M · Yield: [‘6’, ‘6 sandwiches’]

Swap the boring chicken salad for this delightful Shrimp Salad Sandwich! It’s a bright, creamy, and fresh meal that’s perfect for family picnics and summer barbecues. They come together in less than 15 minutes and can even be prepared a day ahead of time!

Ingredients

• 2 lb frozen, pre-cooked tiny shrimp (any size will work)
• 1 whole lemon (plus 2 tbsp)
• 1 cup avocado mayo
• 4 tbsp fresh dill (thinly minced )
• 1 tsp mustard
• 1 tsp black pepper
• 1 cup celery (thinly chopped)
• 1/2 cup red onion (chopped)
• 1 tbsp sea salt
• 6 whole brioche buns

Instructions

1. Bring a large pot to a boil. Add one lemon sliced in quarters and salt. When boiling add in shrimp and cook for 1 minute (no longer). Using a slotted spoon remove shrimp from pot and transfer to an ice bucket.
2. In a medium bowl add the mayo and lemon juice. Whisk to thin out the mayo. Add fresh dill, black pepper and dijon mustard. Whisk to combine. Set aside
3. Chop the celery and red onion into really small pieces.
4. In a large bowl mix the shrimp, mayo and chopped celery and red onion. Fold to combine.
5. When ready to serve, slice the brioche buns half way through and add a few generous scoops of shrimp salad. 
6. Refrigerate any leftover in an airtight container. Use within 3 days. 

24. Smoked Tofu

Smoked Tofu Ciabatta Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘1’, ‘1 sandwich’]

This smoked tofu ciabatta sandwich is made with some flavorful ingredients that go perfectly together. Smokey, crispy tofu, a sweet and tangy tahini sauce, creamy avocado, juicy tomatoes, and peppery arugula. Every mouthful is pure joy!

Ingredients

• 1 ciabatta loaf
• 1 tablespoon olive oil
• 3.5 oz smoked tofu
• 1 tablespoon soy sauce
• 1/2 avocado (sliced)
• 1 to tomato (sliced)
• 1 cup arugula
• 2 tablespoons tahini
• juice of half an orange
• sea salt
• black pepper

Instructions

1. Heat a pan on high heat. When it’s hot, add the olive oil. Then add the tofu and cook, flipping from time to time until it’s crispy and golden. Season with a tablespoon of soy sauce, and set aside on a plate.
2. While the tofu is cooking, prepare the tahini sauce. In a small bowl, mix the tahini, orange juice, salt, and pepper until you reach a fluffy, creamy consistency. If needed, add more orange juice or water one tablespoon at a time.
3. Slice the bread, then smear each piece with the tahini sauce. On the bottom piece, add the avocado slices, the crispy smoked tofu, tomato slices, and arugula. Then finish it off by topping with the remaining bread.

25. Buffalo Chicken Panini

🥪Buffalo Chicken Panini Recipe (with canned chicken) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 sandwiches’]

This Buffalo Chicken Panini, made on a panini press, is a quick and easy sandwich, using canned chicken breast. It’s perfect for lunch and WW friendly!

Ingredients

• 2 -142 g – can of chicken breast, drained
• 1 tbsp light/low-fat cream cheese
• 3 tbsp buffalo hot sauce
• 4 slices rye bread
• 8 cucumber slices
• 2 tbsp ranch dressing (non- fat)

Instructions

1. Drain canned chicken breast and mix with cream cheese.
2. Add chicken mixture to 1 slice of bread for both sandwiches, then add cucumbers and ranch dressing.
3. Place other pieces of bread on top and place sandwiches on panini press, then lower the top of the press. ** You do not need to add butter or anything else- it will not stick!
4. Cook for 4-5 minutes, approximately (keeping an eye on it) until it has grilled brown ridges (as in photos)

26. Grilled Halloumi

Halloumi Sandwich with Sriracha Mayo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’]

This easy Halloumi Sandwich recipe is a hit for lunch or dinner and comes together in only 15 minutes! Enjoy grilled halloumi cheese in a delicious classic sandwich spread with a homemade Sriracha mayo for a spicy kick.

Ingredients

• 4 oz (100g) halloumi
• 1 teaspoon oil
• 2 tablespoon mayonnaise (or plain yogurt)
• ½ teaspoon sriracha
• 4 slices bread
• 1 tomato (sliced)
• Lettuce
• Red onion (thinly sliced)

Instructions

1. Slice the halloumi into 8 thin slices.
2. Heat the oil in a frying pan or grill pan. When it’s hot, add the halloumi slices and cook each side for a few minutes until golden.
3. Meanwhile, stir the sriracha into the mayo.
4. To assemble, spread the bread with the sriracha sauce, add lettuce, tomato and onion and top with the grilled halloumi. Finish with the top slice of bread. Serve and enjoy.

27. Curried Chickpea Salad

Curried Chickpea Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

My curried chickpea salad (vegan or not!) is a wonderful plant based version of a classic curried chicken salad ~ this recipe is so fresh and delicious you won’t miss the meat at all.

Ingredients

• 1/3 cup vegan mayonnaise or regular mayonnasie
• 1 tsp curry powder
• 1/2 tsp turmeric
• pinch of salt
• squeeze of lemon juice
• 15 ounce can chickpeas, drained and well rinsed.
• 2 Tbsp finely minced red onion
• 2 Tbsp finely chopped cucumber
• 2 Tbsp finely chopped celery (I love the inner ribs and leaves)
• 2 Tbsp finely chopped cilantro or parsley
• 2 Tbsp finely chopped apple
• 2 Tbsp golden raisins (chop if very large)
• 1 Tbsp dried cranberries
• salt and fresh cracked black pepper to taste

Instructions

1. Stir together the mayonnaise with the curry powder and turmeric, to combine thoroughly. Add a bit of salt and a squeeze of lemon juice, to taste. Set aside to let the flavors develop.
2. Put about 3/4 of the drained and rinsed chickpeas into a small food processor and pulse just until broken up. Don’t process too long, you want to retain lots of texture. Alternatively you can mash them with the back of a fork.
3. Put the crushed chickpeas in a salad bowl, along with the reserved whole chickpeas.
4. Add the rest of the salad ingredients and toss gently. Add a good dollop of the dressing (you may not need it all) and toss again to thoroughly coat everything. Taste and add salt and pepper if you like. You may want an additional squeeze of lemon.
5. Refrigerate the salad until ready to serve. Plan to use within a week.

28. Turkey Apple Cheddar

Turkey Apple Cheddar Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’]

Skip the drive to Panera or Trader Joe’s and make your own Turkey Apple Cheddar Sandwich at home! It’s perfect to serve with pasta salad or chips.

Ingredients

• 2 slices bread (I used Trader Joe’s sourdough)
• 3 slices oven roasted turkey breast
• 2 slices Havarti cheese
• 1 small apple
• ½ cup arugula
• 2 tablespoons Dill Pickle Mustard (from Trader Joe’s)
• 1 tablespoon light mayo
• 6-8 dill pickle coins
• 6-8 Trader Joe’s Dill Pickle Potato Chips
• Fresh lemon juice (optional)

Instructions

1. Lay two pieces of bread on a cutting board.
2. On one slice of bread, spread a thin layer of mayo thinly and add a few slices of cheese on top. The thinner the cheese, the better. There is less chance of getting food stuck to the roof of your mouth.
3. On the other slice of bread, spread dill pickle mustard and layer thinly sliced apple slices on top.
4. Next, add the turkey breast on top of the apples. Then, add the pickle coins. If you’d like, add another squirt of mayo to act as some sandwich glue.
5. Toss the arugula in some fresh lemon juice & salt and pepper before adding it on top of the turkey.
6. For extra crunch, add dill pickle chips to the sandwich on top of the arugula.
7. Now, let’s flip the sandwich together. Take the piece of bread with just mayo and cheese on it and place it on top of the other slice. Push it all together. You’ll hear a crunch if you add potato chips to it 🙂
8. Slice in half and ENJOY!

29. Vegan Meatball Sub

Vegan Zucchini Meatball Sub is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup grated zucchini (squeezed dry)
• 1/2 cup breadcrumbs
• 1/2 cup mashed chickpeas
• 1/4 cup finely chopped parsley
• 2 cloves garlic, minced
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 2 cups marinara sauce
• 4 sub rolls
• 1 cup vegan mozzarella (shredded)
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 400°F (200°C) and line a baking sheet.
2. 2. In a bowl, combine zucchini, breadcrumbs, chickpeas, parsley, garlic, flax mixture, oregano, paprika, salt, and pepper; mix until well combined and shape into 12 small balls.
3. 3. Bake 16–20 minutes until set and lightly browned.
4. 4. Simmer marinara sauce in a saucepan; add baked meatballs and simmer 5–8 minutes toHeat through.
5. 5. Split rolls and stuff with meatballs and sauce; top with vegan mozzarella and bake 2–3 minutes until melted.

30. Classic Reuben

Classic Reuben Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘2’, ‘2 sandwiches’]

Pan-seared slices of corned beef piled with sautéed sauerkraut, melty Swiss cheese, and tangy homemade Russian dressing, all slow-grilled between two slices of hearty rye to sandwich perfection.

Ingredients

• 8 ounces sliced corned beef
• 6 ounces sliced Swiss cheese
• 4 slices rye bread
• 1 cup sauerkraut
• ¼ small red onion (thinly sliced (optional))
• 6 tablespoons Russian Dressing
• 1 cup mayonnaise
• ⅓ cup ketchup
• 1 tablespoon red wine vinegar
• 1 tablespoon sugar
• 1 tablespoon creamy horseradish
• 2 teaspoons sweet pickle juice
• 1 teaspoon Worcestershire sauce
• 1 clove garlic (coarsely chopped)
• ½ teaspoon sweet paprika
• ¼ teaspoon red pepper flakes
• salt & pepper (to taste)

Instructions

1. Prepare fillingsSauté sauerkraut (and onions if using) until most moisture evaporates. Sear corned beef briefly in a hot skillet, just until warmed.
2. Assemble sandwichesSpread Russian dressing on one side of each bread slice.Place cheese on each dressed side to create a barrier against sauerkraut.Add warm sauerkraut (and onions) to one side, corned beef to the other.Press slices together gently.
3. GrillHeat a skillet or electric griddle over medium-low. Butter the outside of each sandwich lightly.Grill 4–5 minutes perside, or until cheese is melted and bread is golden brown.
4. ServeSlice in half and serve immediately with extra Russian dressing if desired.

31. Fried Catfish

Fried Catfish is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 catfish fillets (~6 oz each)
• 1 cup buttermilk (or dairy-free buttermilk)
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil for frying
• Lemon wedges for serving

Instructions

1. 1. Soak catfish in buttermilk for 30 minutes.
2. 2. In a shallow dish, combine cornmeal, flour, paprika, garlic powder, salt, and pepper.
3. 3. Dredge each fillet in the seasoned coating, shaking off excess.
4. 4. Heat oil in a heavy skillet to 350°F (175°C). Fry fillets in batches 3–4 minutes per side until golden and cooked through.
5. 5. Drain on paper towels and serve with lemon wedges.

32. Chicken Caesar Salad Wraps

Instant Pot Chicken Caesar Salad Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked chicken, diced
• 4 cups romaine lettuce, chopped
• 1 cup croutons
• 1/2 cup grated parmesan cheese
• 1/2 cup Caesar dressing
• 4 large tortillas or wraps

Instructions

1. 1. In a large bowl, toss chicken, romaine, croutons, parmesan with Caesar dressing until evenly coated.
2. 2. Spoon mixture onto tortillas, roll up tightly, and slice in half to serve.

33. Tuna Mix

Tuna Mix For Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 sandwiches’]

We love this quick and tasty tuna filling for sandwiches, as a dip or simply mixed into pasta and the flavours develop over time making it perfect for lunch boxes!

Ingredients

• 2 tablespoons olive oil
• 160 grams tuna (5 oz)
• 1 bell pepper
• 115 grams mayonnaise (½ cup)
• ¼ teaspoon salt (adjust to taste)
• sliced bread

Instructions

1. Preheat oven to 200°C/180°C fan/400°F.
2. Slice the bell pepper and remove the seeds. Coat the slices in olive oil then place in a roasting dish and roast for 10 minutes till softened. Remove from the oven and set aside to cool.
3. Drain away most of the liquid from the tuna then transfer to a medium bowl and use a fork to separate the tuna into flakes.
4. Once the peppers have cooled, dice into small pieces and mix with the tuna flakes. Add salt and mayonnaise mixing till well combined. Spread the mixture on toasted bread, wrapped in lettuce, spooned into avocado halves or use as a dip.

34. Bacon Pimento Cheese

Bacon Pimento Grilled Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 sandwiches’]

This bacon pimento grilled cheese is the ultimate comfort food sandwich. Homemade pimento cheese and bacon is stuffed between buttered bread slices and cooked until golden brown and melty.

Ingredients

• 8 ounces sharp cheddar cheese (freshly grated)
• 4 ounces cream cheese (softened)
• 1/4 cup mayonnaise
• 2 ounces jarred pimentos (diced)
• 1/2 teaspoon hot sauce
• 1 tablespoon minced onion
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 8 slices cooked bacon
• 8 slices sandwich bread
• 3 tablespoons unsalted butter (softened)

Instructions

1. In a large bowl, add your pimento cheese ingredients: shredded cheese, mayonnaise, cream cheese, pimentos, onion, hot sauce, garlic powder, salt, and pepper. Using a hand mixer, stand mixer, or a wooden spoon, mix until evenly combined. Taste and add more hot sauce, salt, and pepper as desired.
2. Heat a skillet or griddle over medium heat. Spread butter onto one side of each bread slice. Place bread slice, buttered side down, into skillet. Top with 1/2 cup of pimento cheese, spreading into an even layer. Top with bacon and another bread slice, buttered side up. Repeat for each additional sandwich.
3. Cook until golden brown on the bottom, about 2-3 minutes. Flip, and cook another 2-3 minutes on the second side, or until golden brown and melty.

35. Italian Beef

Italian Beef Sandwich Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT480M · Total: PT490M · Yield: [‘8’]

This Italian Beef Sandwich Recipe creates incredibly tender, shredded beef with pepperoncini, piled onto toasty sandwich rolls and topped with melted provolone cheese. With just a few minutes of prep, you can have this comforting meal on the menu, even on your busiest days.

Ingredients

• 3 pounds boneless beef chuck roast
• 2 cups low sodium beef broth
• .7 ounce packet Good Seasons Italian Salad Dressing and Recipe Mix
• 2 teaspoons Italian seasoning
• 16 ounce jar pepperoncini (stems removed and cut in half)
• ⅓ cup liquid from pepperoncini jar
• 8 sandwich rolls
• 8 ounces sliced provolone cheese
• 8 tablespoons softened butter or butter spread

Instructions Slow Cooker Method

1. Cut the roast into 4 large chunks. Trim the fat from the edges of each chunk with a sharp knife and transfer them to the slow cooker.
2. In a large mixing bowl, whisk together the beef broth, salad dressing mix, and Italian seasoning. Pour the mixture over the beef in the slow cooker. Toss in the pepperoncini and ⅓ cup of the liquid from the jar.
3. Cover, and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. When the meat is very tender and easy to shred, turn off the slow cooker and use two forks to shred the meat into the cooking liquid.
4. Set your oven to BROIL. Split open and spread the sandwich rolls with the softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and toast the rolls for about 2 minute or until just lightly toasted (watch closely to avoid burning). Remove the baking sheet from the oven.
5. Use tongs to transfer the shredded beef and peppers to the toasted buns. Top sandwich each with a slice of provolone. Return the baking sheet to the oven to melt the cheese.

Conventional Oven Method

1. Preheat oven to 300 degrees F.
2. Follow as directing, but place the ingredients in large Dutch oven. Cover and bake for 4 ½ to 5 hours or until the meat is very tender and easy to shred.
3. Follow as directed above to toast the buns and assemble the sandwiches.

36. Vegan Pulled Jackfruit

Vegan Pulled Jackfruit Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT5M · Total: PT35M · Yield: [‘4’, ‘4 sandwiches’]

This warm, juicy vegan jackfruit sandwich will satisfy your cravings for BBQ pulled pork and comfort food in one go. Try this easy and delicious vegan sandwich packed with nutrients and fiber!

Ingredients

• 4 whole wheat hamburger buns (toasted)
• 1 batch BBQ Pulled Jackfruit
• 1 batch Vegan Coleslaw
• Fresh parsley to garnish
• additional vegan cashew mayo (optional)

Instructions

1. Assemble the sandwiches with layers of pulled jackfruit and cabbage slaw. Garnish with fresh parsley.
2. Smear the top half of the bun with leftover vegan cashew mayo for extra creaminess (optional). Alternatively, fill pulled jackfruit and cabbage slaw in wraps or tacos.

37. Cranberry Walnut Chicken Salad

Cranberry Walnut Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 people’]

This chicken salad has crispy apples, crunchy walnuts, cranberries and fresh rosemary. It serves 4 as a luncheon course or 6 as a sandwich filling.

Ingredients

• 3 cups Chicken (cooked and diced or shredded)
• ½ cup mayonnaise
• ⅓ cup dried cranberries
• 1 Granny Smith apple (diced)
• 2 teaspoons fresh rosemary (finely chopped)
• 1 tsp. Coleman’s dried mustard powder
• ¾ cup walnuts (chopped)
• Salt and pepper to taste.

Instructions

1. Mix all ingredients together. Season to taste.
2. Chill. Serve as a sandwich filing or on a bed of lettuce.

38. BLT with Pesto Aioli

BLT with Pesto Aioli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 slices bacon (or plant-based bacon)
• 4 slices bread
• 2 cups romaine lettuce
• 2 ripe tomatoes, sliced
• 1/4 cup mayonnaise
• 2 tbsp pesto
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions

1. 1. Cook bacon until crispy; drain on paper towels.
2. 2. In a small bowl, whisk mayonnaise, pesto, and lemon juice to make the pesto aioli; season with salt and pepper.
3. 3. Toast bread slices; spread aioli on one side of each slice.
4. 4. Layer lettuce, tomato, and bacon on four slices; top with remaining bread slices to make sandwiches.
5. 5. Slice in half and serve.

39. Teriyaki Steak Pineapple Sliders

Pineapple Teriyaki Steak Sandwich with Peppers and Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Yield: [‘8’, ‘8 sliders’]

Sweet and spicy teriyaki steak layered with sauteed peppers and onion, shredded cabbage, and pineapple makes for a one of a kind steak sandwich. Pineapple Teriyaki Steak Sandwich with Peppers and Onions is a flavor bomb!

Ingredients

• 1/3 C soy sauce
• 1/3 Thai sweet chili sauce
• 2 cloves garlic (minced)
• 1 Tb chili garlic sauce
• 1 tsp fresh ginger (grated)
• 1 Tb honey
• 1/2 tsp ground black pepper
• 1/4 C pineapple juice*
• 1 lb sirloin steak
• 1 tsp ground black pepper
• 8 Hawaiian roll slider buns
• 1 yellow onion
• 2 large jalapenos
• 1 can pineapple rings in juice*
• 1/2 head green cabbage
• 1/4 C mayonnaise
• 1 Tb Thai sweet chili sauce
• 1-2 Tb sriracha hot sauce (optional)

Instructions

1. Make the marinade by mixing all of the ingredients together in a small mixing bowl. Place the sirloin steaks into the marinade. Massage the marinade around to make sure the steaks are totally covered. Marinade for a minimum of 4 hours or up to 8 hours.
2. Preheat the oven to 375 degrees. Cut the onion into ¼-inch thick strips. Split the jalapenos in half vertically and remove the seeds. Slice into thin strips.
3. Once marinated, remove the steaks from the marinade, blot with a paper towel, and season with black pepper. Allow the meat to sit at room temperature while the oven preheats or about 10 minutes to take the chill off the meat.
4. Place a large cast iron or saute pan over medium-high heat. Add enough olive oil to coat the bottom of the pan. Once the oil is smoking hot, add the steak. Cook for 2 minutes. Turn the steak over. Add the onions and jalapenos to the empty space in the pan and stir to coat in oil.
5. Place the pan into the oven for 10 minutes. Remove from the oven, turn the steaks over and toss the veggies around. Bake for another 10 minutes depending on the thickness of your steaks or until the steaks reach an internal temperature of 145 degrees for a steak cooked to medium.
6. Once the steaks are cooked to the desired temperature, remove the pan from the oven. Take the steaks out of the hot pan to rest for 5 minutes. Leave the veggies in the pan to stay warm.
7. While the steaks are resting, prepare the mayo by mixing together all the ingredients in a small bowl.
8. If you like toasted buns, split the slider buns in half and place on a baking sheet. Place in the preheated oven for about 5 minutes.
9. Remove the pineapple rings from their juice and blot dry with a paper towel. Cut the green cabbage head in half and finely shred one half.
10. Once the steak has rested, thinly slice the steak against the grain (see the blog post and photos above for reference).
11. To make the sandwiches, first layer on the sliced steak then top with sauteed onions and jalapenos and shredded cabbage. Slather the top bun in Sweet Chili Mayo. Top the cabbage with a pineapple ring and the top bun.

40. Apricot Brie Chicken

Apricot Brie Chicken Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT15M · Total: PT15M · Yield: [‘1’, ‘1 Sandwich’]

A delicious summer inspired sandwich perfect for any lunch or picnic.

Ingredients

• 2 Slices Bread (of choice)
• 1 Tablespoon Mayonnaise
• Handful of Arugula
• 2-3 Tablespoons Apricot Preserves
• 1/2 Chicken Breast (cooked and shredded)
• 2-3 Slices Brie Cheese
• Red Onion (thinly sliced)

Instructions

1. Set the broiler on the oven to “high” and grab a baking sheet.
2. Toast both sides of the bread until just brown (this step is optional)
3. On one side of the bread spread a thin layer of mayonnaise, or roasted garlic and thyme aioli.
4. On top of that add a handful of arugula and set aside.
5. On the other slice of bread spread a thick layer of apricot preserves. Then layer on some cooked chicken, then the onions, and lastly add the slices of brie cheese.
6. Place the piece of bread with the chicken and cheese on it onto the baking sheet and broil for 2-3 minutes, just until the cheese is melted.
7. After the cheese has melted, remove it from the oven and place the slice of bread onto a plate.
8. Now you just pile it all together. Flop the piece of bread with the arugula on it on top of the piece with the melted cheese and chicken, press down slightly and you are done!

41. Fried Egg

Fried Egg Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’]

Fried bacon, egg and cheese on toast makes for an easy sandwich.

Ingredients

• 2 Tbsp ketchup
• 8 slices Texas Toast (or any thick, hearty bread, toasted)
• 4 slices cheddar cheese
• 2 Tbsp butter (softened)
• 8 slices bacon (halved)
• 4 eggs
• Salt & Pepper (to taste)

Instructions

1. In a large skillet over medium heat cook the bacon until barely crisp, about 5 minutes. Flip the bacon over, pushing two pieces next to each other to form a square, so you have four squares.
2. Crack the eggs into the middle of each square. Continue to cook the bacon and eggs until desired firmness. Just before they are done place a slice of cheese over each egg.
3. After the cheese has melted, place each egg on top of a piece of toasted bread. Season eggs with salt and pepper. Spread ketchup over remaining slices and place each slice of bread ketchup side down on top of eggs. Serve immediately.

42. Smoked Salmon

Danish Smoked Salmon Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: 4

Ingredients

• 1 Fresh French Baguette
• 1/3 cup mayonnaise
• 1 oz Caviar (Any variety will work. I used Black Lumpfish)
• 4 oz Smoked Salmon, thinly sliced
• 3 hard boiled eggs, sliced 1/4 inch thick
• Green leaf or Red leaf lettuce leaves , 6-8

Instructions

1. Slice baguette lengthwise and spread mayonnaise on both sides.
2. Layer ingredients (caviar through lettuce) on bread.
3. Slice into individual servings. Secure sandwich with toothpicks if needed.
4. Refrigerate or serve immediately.

43. Spinach Corn

Spinach corn sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

Spinach corn sandwich- a cheesy grilled sandwich that can be served for breakfast, lunch, or dinner. It can also be enjoyed as an appetizer. You will love this sandwich even if you are not a big fan of spinach.

Ingredients

• 8 slices of sandwich bread of choice
• 1 cup sweet corn kernels
• 2 cups chopped spinach
• 1 teaspoon minced garlic
• 1.5 tablespoons all-purpose flour
• ½ teaspoon chili flakes (adjust to taste)
• 1 teaspoon dried oregano
• Salt to taste
• Ground black pepper to taste
• ¾ cup milk
• ½ cup shredded mozzarella
• 1.5 tablespoons butter
• 1 teaspoon olive oil

Instructions

1. Heat butter in a skillet.
2. Add sweet corn kernels and minced garlic. Saute for around 3-4 minutes or until the corn kernels are cooked.
3. Add chili flakes, dried oregano, salt, and pepper. Saute for another minute.
4. Next, add spinach and cook until the leaves get wilted.
5. Push the spinach corn mixture towards the edges of the skillet to create some space in the center.
6. Add flour in the middle of the skillet and saute for around 2 minutes or until the flour starts changing its color.
7. Add milk, keep stirring, and cook until the mixture thickens.
8. Switch off the stove and add shredded cheese. Mix everything.
9. Heat a grill pan and brush it with some olive oil or butter.
10. Put a bread slice on the pan. Spread corn spinach filling on it and cover with another bread slice. Brush the slice with olive oil/ butter. Grill both the sides of sandwich until they turn brown.
11. Serve hot with any side dish of choice.

44. Barbecue Pulled Pork

Keto Barbecue Pulled Pork Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT7H · Total: PT7H20M · Yield: [‘8’, ‘8 servings’]

This is a recipe comprised of recipes, but I couldn’t help myself. They complement each other so well that I would be doing you a great disservice if I didn’t show you how to put them together into one harmonious symphony of flavor. The sandwich is a little higher in total carbs than most of the recipes on this site, but at only 8.5 net grams of carbs, it is definitely worth the splurge.

Ingredients

• 2 batches Keto Everything Buns (get the recipe here)
• 1 batch Keto Barbecue Pulled Pork (get the recipe here)
• 1 batch Cucumber Dill Broccoli Slaw (get the recipe here)
• Pickled Red Onions (get the recipe here)
• pickle chips, for serving

Instructions

1. Pile the buns high with the barbecue pulled pork, broccoli slaw, and pickled red onions. Enjoy!

45. Eggless Omelette

Breadless Sandwich | Sandwich Without Bread | Veg Eggless Omelette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT400M · Yield: [‘8’, ‘8 sandwiches’]

Breadless Sandwich | Eggless Omelette or Omelet is a delicious and high protein-packed sandwich recipe that is sure to be your NEW favorite family recipe. This sandwich is one of the best vegetarian gluten free recipe you can serve for breakfast, lunch or dinner specially on meatless Mondays and also the best option if you are on weight loss program. With few tweaks in the sandwich filling, this breadless sandwich can be made vegan too.

Ingredients

• 1 cup Split Yellow lentils or Moong dal or Mung bean
• 1 cup Dried Chickpeas or 2 cups boiled or canned chickpeas ((or Garbanzo beans))
• Salt, to taste
• 1/2 Onion, finely chopped
• 2 Green chilies or Jalapeno, finely chopped
• 2 tbsp Cilantro or Coriander leaves, finely chopped
• 1/3 cup Mushroom, sautéed
• 1/3 cup Frozen green peas
• 1/3 cup Paneer or any crumbled cheese like feta
• 1/3 cup Grated melting cheese like mozzarella or others of your choice
• 1/2 to 1 tsp Curry powder or Garam masala powder
• 1/2 to 1 tsp Red chile powder
• Salt, to taste
• 1 Onion, cut into thin circles
• 1 Tomato, cut into thin circles
• Mint chutney or any spread of your choice
• 3 tbsp Mayonnaise
• 1 tbsp Tomato ketchup
• Cheese slices, as needed

Instructions Soak Lentils & Chickpeas

1. If using canned chickpeas ignore this step. If using dried chickpeas soak them in enough water and next morning cook in any way you prefer. I generally pressure cook for 3 whistles. 1 whistle on high flame and 2 on medium flame.
2. Wash yellow lentil or moong dal in water 2 to 3 times to remove any impurities. Now soak them in enough water overnight. Next morning drain any remaining water. Once soaked, the lentil will double in volume.
3. Basically the ratio will be 1:1. For 1 cup soaked lentil use 1 cup cooked chickpeas or kabuli chana.

Blend to form thick batter

1. Add soaked lentil and cooked chickpeas in a blender along with little water to form thick smooth paste. Do not add all water at once. Start with 1/3 to 1/2 cup and add more only if desired. (Check video for more details)
2. Transfer it to a bowl. Add salt and mix. Keep it aside.

Filling fot the Stuffed Sandwich

1. Simply add all the ingredients mentioned under stuffed sandwich and toss. Keep this aside.
2. I have just sautéed mushrooms in 1 tsp of oil till its cooked through.

Serving Suggestion 1 – Cook Stuffed Sandwich

1. Heat a non-stick pan on medium flame. Once the pan is hot, spread a ladle full of batter of desired thickness in bread or square shape. (check the video shared for more details)
2. Spread 1 or 2 tbsp of filling and on top of this filling spoon another ladle of batter.
3. Drizzle oil (vegetable oil or coconut oil)  and cover with the lid. This should always be cooked on medium flame.
4. Once bottom becomes golden brown in color and top looks cooked – this may take 3 to 4 minutes depending on the thickness – flip and cook on the other side till its golden brown.
5. Transfer this to a plate. Cut them into triangles. Serve with ketchup, mayonnaise or combination of both and enjoy.

Serving Suggestion II ( Cook Plain Protein Slices to add your Fillings)

1. Once the pan is hot on medium flame, spread ladle full of batter of desired thickness in bread or square shape.
2. Drizzle oil (I have used coconut oil. Use oil of your preference) and cover with the lid. This should always be cooked on medium flame.
3. Once the bottom becomes golden brown and top looks cooked, flip and cook on other side for one or two minutes.
4. Repeat the process for remaining batter and use these slices to build sandwiches with your favorite fillings or fixings.
5. I have used mint chutney and mayonnaise mixed with ketchup as spreads, cheese slices, onions and tomatoes. But these sandwich fixings keeps changing based on what is available in my pantry.

Serving Suggestion III Cook Vegetable Uttapam or Eggless Omelette

1. Once the pan is hot on medium flame, spread ladle full of batter of desired thickness in round or square shape.
2. Use the same filling as suggested for stuffed sandwich expect for cheese. Sprinkle the filling on top of the batter.
3. Drizzle oil and cover with the lid. This should always be cooked on medium flame.
4. Once the bottom becomes golden brown, flip and cook on other side. You can cook last 1 minute on medium-high flame so that onions get charred. This enhances the taste.

46. Rainbow Vegetable

Rainbow Vegetable Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’]

A fun way to eat a rainbow of veggie goodness is in this tasty Rainbow Vegetable Sandwich with creamy hummus! It’s easy to make and you can customize it with your favourite veggies. 

Ingredients

• 2 slices bread ((gluten-free if required))
• 2 tbsp hummus
• 1 tomato (sliced)
• 2 radishes (thinly sliced)
• ½ carrot (grated)
• ¼ yellow bell pepper (seeded and sliced)
• ½ cup lettuce
• ¼ cup shredded red cabbage
• salt and pepper

Instructions

1. Spread both slices of bread (toasted if desired) with the hummus.
2. Add the sliced veggies, in layers, to the bottom slice of bread, season with salt and pepper, add the top slice of bread and enjoy!

47. Mediterranean Veggie

Panera Mediterranean Veggie Sandwich (Copycat Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’]

If you’re a fan of Panera Bread’s Mediterranean Veggie Sandwich, then you will love this copycat recipe! This vegan-friendly version can be whipped up in just minutes and is easy to make gluten-free with a vegetarian option and an oil-free option.

Ingredients

• 2 slices bread ((gluten-free if needed))
• 2 heaping tablespoons hummus
• 2 tablespoons vegan feta crumbles ((such as Violife or Follow Your Heart; you can use traditional feta if not vegan or avoiding dairy))
• 2 pieces green leaf lettuce ((can substitute red leaf lettuce or butterhead))
• 2-3 tomato slices
• 2 thin red onion slices, (cut into strips)
• ¼ cup jarred roasted red peppers, (drained and cut into strips)
• 5 thin cucumber slices

Instructions

1. Toast the bread to your liking or skip if you prefer the bread not toasted.
2. Spread half of the hummus on one side of one slice of bread. Repeat with the other slice.
3. Sprinkle on half of the feta crumbles onto one of the slices of bread.
4. Layer the remaining ingredients over top of the feta starting with the lettuce followed by the tomato slices, red onion, roasted red peppers, and cucumber slices. Sprinkle on the remaining feta crumbles.
5. Top with the other slice of bread.

48. Caprese Grilled Cheese

Caprese Grilled Cheese Sandwich Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘1’, ‘1 sandwich’]

This Caprese grilled cheese sandwich recipe is fresh and flavorful; the tomatoes and basil are nestled between the soft and crispy bread and gooey melted mozzarella. 

Ingredients

• 2 slices thick-cut bread (I used fresh sourdough)
• Mayo (for spreading on bread)
• 2-3 slices of fresh mozzarella (I bought a ball of it and cut slices about 1/4″ thick)
• 1 medium tomato (sliced (use as much as you want))
• Small handful of fresh basil (torn/chopped)
• Salt & pepper, to taste
• A light sprinkle of garlic powder
• Red onion
• A drizzle of balsamic vinegar

Instructions

1. Heat a skillet over medium heat.
2. Get your two slices of bread ready, and spread the mayo generously on one side of each slice. Place one of the bread slices (mayo side down) into the pan.
3. Add the cheese to the slice of bread that’s in the skillet, followed by the tomatoes and basil. Season it generously with salt & pepper. Add the optional add-ins at this time.
4. Carefully lift the corner of the bread after a few minutes to see how cooked it is. Once it’s nice and golden (took me about 10 minutes), place the second slice of bread on top of the sandwich (mayo side up).
5. Flip the sandwich over (I used 2 spatulas) and cover the pan for 1-2 minutes to let the cheese melt. Take the lid off and check to see how browned the bread is. The second side cooks a lot faster, so be careful not to burn it.
6. Once the second side is browned, take it out of the pan and cut it in half. Enjoy immediately.

49. Keto Breakfast Sandwich Ideas

Keto Breakfast Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘1’, ‘1 sandwich’]

This keto breakfast sandwich will be your savior when craving sandwiches on the keto diet. It’s full of flavors, sweet, savory, and very low in carbs.

Ingredients

• 2 beef burgers
• 1 large egg
• Salt & black pepper (to taste)
• 1/2 avocado (mashed)
• 8-10 slices of pickled cucumber
• A drizzle of yellow mustard
• 2 little gem lettuce leaves

Instructions

1. Wrap your beef burgers with plastic wrap and roll the meat. We want our patties to be a little larger and thinner.
2. Add some olive oil to a skillet, heat it up and cook beef burger patties for 2-3 minutes on each side. Add a pinch of salt and black pepper to the meat. Make sure it is fully cooked before removing it.
3. Pat the meat with a kitchen towel to get rid of excess fat.
4. Fry an egg over medium heat in a skillet. Sprinkle with salt and pepper.
5. Mash avocado and spread it on both of the patties. Afterward, add a fried egg on top of one of the patties (with the avocado side up), and cover with pickled cucumber.
6. Drizzle some yellow mustard and finish it up by covering with a lettuce leave. Finally, cover it with the second patty with the avocado side down.
7. That’s it! Enjoy your keto sandwich!

50. Peanut Butter and Jelly Vegan Waffle Sandwich

Mini Gluten-Free Peanut Butter & Jelly Waffle Sandwiches (Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT10M · Total: PT10M · Yield: 2

Mini Gluten-Free Peanut Butter & Jelly Waffle Sandwiches (Vegan) | Strength and Sunshine @RebeccaGF666 Breakfast, lunch, or snack, PB&J is good for any time of day! These Mini Gluten-Free Peanut Butter & Jelly Waffle Sandwiches are vegan, fun for kids & adults, healthy & protein-packed! A recipe for all peanut butter lovers and anyone who wants to shakeup their boring sandwich routine!

Ingredients

• Peanut Butter Waffles:
• 1/2 Cup Gluten-Free All Purpose Flour
• 1/4 Cup Peanut Flour
• 1/2 Tsp Baking Powder
• 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
• 2 TB Smooth Peanut Butter
• 3/4 Cup Water
• For the Sandwiches:
• Smooth (or Crunchy) Peanut Butter
• Grape Jelly (or your favorite!)

Instructions

1. Grease and allow your mini waffle iron to heat up.
2. In a bowl, mix together all waffle batter ingredients until you have a smooth, thick batter.
3. One the waffle iron is heated, pour 1/4 of the batter onto the iron and allow it to cook. Repeat this process for a total of 4 mini peanut butter waffles.
4. Once the waffles are done, make two sandwiches by spreading your favorite peanut butter and jelly between two of the waffles.

51. Vegan Tempeh BLT

Vegan Tempeh BLT Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘2’, ‘2 servings’]

This Vegan Tempeh BLT Sandwich features easy-to-make tempeh bacon in a simple marinade, loaded onto bread with tomatoes, lettuce, and if you want, avocado! It’s a quick and easy vegan dinner recipe, made in under 30 minutes.

Ingredients

• 1 8 oz. package tempeh (extra firm tofu works as well)
• ¼ cup tamari
• 1 tablespoon apple cider vinegar
• 2 teaspoons liquid smoke
• 1 teaspoon pure maple syrup
• ½ teaspoon smoked paprika
• ⅛ teaspoon ground cumin
• 4 slices of bread (gluten-free if necessary)
• 1 large tomato (sliced)
• 2 crisp Romaine lettuce leaves
• 1 sliced avocado (optional)
• Condiments of choice

Instructions For the tempeh

1. Slice the tempeh thinly. Lay the tempeh in a shallow but wide dish.
2. In a bowl or liquid measuring cup, whisk together the tamari, apple cider vinegar, liquid smoke, maple syrup, smoked paprika, and cumin. Pour over the tempeh and let marinate for at least 10 minutes, or up to a few hours.
3. Once marinated, heat about 2 tablespoons avocado oil in a medium-sized skillet over medium heat. Add the tempeh. Cook until golden and crispy on one side, about 3 minutes, and then flip and crisp the other side. Repeat until all tempeh is cooked, then remove from heat.

To assemble

1. Toast your bread if desired. Spread on the condiments of your choice, and then top with the tempeh slices, tomato, lettuce, and any other toppings you like.
2. Serve immediately, and enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.