Roast Pork and Pickled Cucumber Sandwich Make quick pickles by combining cucumber, vinegar, oil, brown sugar, salt, and pepper; they give the sandwich an extra zing. Serves 4 Ingredients 1 pound boneless pork loin 1/2 teaspoon cayenne pepper kosher salt and black pepper 1 cucumber, thinly sliced 3 tablespoons cider vinegar 2 tablespoons olive oil 2 teaspoons brown sugar 1/3 cup mayonnaise 4 Portuguese rolls, split Directions Heat oven to 450° F. Season the pork with the cayenne and ¼ teaspoon salt. Roast on a rimmed baking sheet until an instant-read thermometer inserted in the center reaches 145° F, 20 to 25 minutes; thinly slice. Meanwhile, combine the cucumber, vinegar, oil, brown sugar, and ¼ teaspoon each salt and black pepper in a medium bowl. Divide the mayonnaise, pork, and cucumber among the rolls.
Smoked Salmon Salad Sandwich Mix freshly roasted salmon with smoked salmon for a delicious filling that’s not overpowering. Bonus: The salmon mixture can be made up to 3 days in advance. Serves 4 Ingredients 8 ounces skinless salmon fillet 6 ounces smoked salmon, chopped 1/3 cup mayonnaise 1/3 cup chopped celery 1 tablespoon chopped chives 1 tablespoon chopped capers 1 teaspoon grated lemon zest black pepper lettuce leaves 8 slices pumpernickel bread Directions Heat oven to 450° F. Roast the salmon fillet on a rimmed baking sheet until cooked through, 6 to 8 minutes; let cool, then flake. Combine the smoked salmon, mayonnaise, celery, chives, capers, lemon zest, flaked salmon, and ¼ teaspoon pepper in a medium bowl. Divide the salmon salad and lettuce leaves among the bread.
Beets, Spinach, and Goat Cheese Sandwich Mild, creamy goat cheese pairs well with the sweet roasted beets and raisins. Serves 4 Ingredients 4 small beets 2 tablespoons olive oil 2 bunches spinach, trimmed (about 12 cups) kosher salt and black pepper 1 tablespoon red wine vinegar 4 ounces goat cheese 1/4 cup chopped raisins 4 whole-wheat rolls, split Directions Heat oven to 450° F. Wrap the beets in a large piece of aluminum foil and bake until easily pierced with a paring knife, 35 to 45 minutes. Let cool, then, using a paper towel, remove the skins. Thinly slice. Heat the oil in a large skillet over medium-high heat. Add as much spinach as will fit in the skillet. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook, tossing frequently and adding more spinach when there is room, until just wilted, 2 to 3 minutes. Stir in the vinegar. Meanwhile, combine the goat cheese, raisins, and ¼ teaspoon pepper in a small bowl. Divide the sliced beets, spinach, and goat cheese spread among the rolls.
Tomato, Bacon, and Garlic Mayo Sandwich Upgrade a standard BLT with a garlicky yogurt sauce and sliced avocado. Serves 4 Ingredients 8 slices bacon 1/3 cup plain Greek yogurt 1 tablespoon chopped oregano 1 small clove garlic, minced kosher salt 2 beefsteak tomatoes, sliced 1 avocado, sliced lettuce leaves 8 slices white sandwich bread, toasted Directions Cook the bacon in batches in a large skillet over medium heat until crisp, 12 to 15 minutes. Combine the yogurt, oregano, garlic, and ¼ teaspoon salt in a small bowl. Divide the bacon, garlic mayonnaise, tomatoes, avocado, and lettuce leaves among the bread.
Chicken, Sprouts, and Provolone Sandwich Warm chicken, melted cheese, and crisp sprouts in a toasted bagel makes a satisfying snack or meal. Serves 4 Ingredients 4 sesame bagels, split and toasted 2 tablespoons whole-grain mustard 2 rotisserie chicken breasts, sliced 8 slices provolone (about 4 ounces) 1 cup sprouts Directions Heat oven to 450° F. Top the bagel bottoms with the mustard, chicken, and provolone. Bake on a rimmed baking sheet until the cheese is melted, 4 to 5 minutes. Top with the sprouts and bagel tops.
French Ham and Cheese Sandwich A mixture of chopped cornichons, butter, Dijon mustard, and fresh tarragon gives this ham and cheese sandwich a French twist. Serves 4 Ingredients 1/3 cup finely chopped cornichons 4 tablespoons (1/2 stick) unsalted butter, at room temperature 1/4 cup Dijon mustard 2 tablespoons chopped tarragon black pepper 8 ounces sliced deli ham 4 ounces Comté or Gruyère, sliced 1 large baguette, split Directions Combine the cornichons, butter, mustard, tarragon, and ¼ teaspoon pepper in a small bowl. Spread the pickle mixture on the baguette. Top with the ham and cheese. Cut into 4 sandwiches. Source of recipes and photos: http://www.realsimple.com/food-reci...t-sandwich-recipes/french-ham-cheese-sandwich
Egg, Frisée, and Caramelized Onion Sandwich The slightly runny egg yolk creates a rich, delicious sauce as it mingles with the fig jam. Serves 4 Ingredients 2 tablespoons olive oil 1 medium onion, sliced kosher salt and black pepper 4 large eggs 2 tablespoons fig or blackberry jam frisée leaves 4 brioche rolls, split and toasted Directions Heat the oil in a large nonstick skillet over medium heat. Add the onion and ¼ teaspoon each salt and pepper and cook, stirring often, until golden, 15 to 18 minutes. Transfer to a plate; reserve the skillet. Add the eggs to the skillet and cook, covered, 2 to 4 minutes for slightly runny yolks. Season with ¼ teaspoon each salt and pepper. Divide the onion, fig jam, frisée leaves, and eggs among the brioche rolls.
Eggplant With Peppers and Beans Sandwich Mash cannellini beans with garlic, tahini, lemon juice, and olive oil for a delicious Middle Eastern-style sandwich spread. Serves 4 Ingredients 1 eggplant, cut into 1/4-inch slices 1/4 cup plus 1 tablespoon olive oil 1/2 teaspoon cayenne pepper kosher salt and black pepper 1 cup cannellini beans, rinsed 1 clove clove garlic, chopped 1 tablespoon tahini 1 tablespoon fresh lemon juice 1/2 cup sliced roasted red peppers romaine leaves 8 slices foccacia, halved Directions Heat oven to 400° F. Place the eggplant on 2 rimmed baking sheets and brush with ¼ cup of the oil. Season with the cayenne and ¼ teaspoon salt and bake, turning once, until tender, 20 to 25 minutes. Let cool. Meanwhile, mash the beans, garlic, tahini, lemon juice, the remaining tablespoon of oil, ¼ teaspoon salt, and ¼ teaspoon black pepper in a small bowl. Divide the mashed beans, eggplant, red peppers, and romaine leaves among the bread.
Roast Beef With Roasted Tomatoes Sandwich Roast the tomatoes with olive oil and rosemary until tender to add an extra dose of juicy flavor. Serves 4 Ingredients 4 plum tomatoes, quartered 2 tablespoons olive oil 1 teaspoon chopped rosemary kosher salt and black pepper 1/4 cup sour cream 2 tablespoons prepared horseradish 1 bunch arugula 1 tablespoon fresh lemon juice 8 ounces sliced roast beef 8 slices multigrain sandwich bread, toasted Directions Heat oven to 400° F. Toss the tomatoes, 1 tablespoon of the oil, rosemary, and ¼ teaspoon salt in a 9-by-13-inch baking dish. Roast until very tender, 20 to 25 minutes. Let cool. Meanwhile, combine the sour cream, horseradish, and ¼ teaspoon pepper in a small bowl. Toss the arugula, lemon juice, and the remaining tablespoon of oil in a medium bowl. Divide the tomatoes, horseradish cream, arugula, and roast beef among the bread.
Turkey, Smashed Peas, and Pesto Sandwich Plain turkey gets a bright lift from mashed peas, tangy onion, and pesto. Serves 4 Ingredients 1/4 small red onion, sliced 2 tablespoons white wine vinegar 2 tablespoons butter 10 ounces frozen peas kosher salt and black pepper 1/4 cup pesto 8 ounces sliced roasted turkey 8 slices white country bread, toasted Directions Toss the onion and vinegar in a small bowl. Let sit until the onion is tender and bright pink, 3 to 5 minutes. Meanwhile, heat the butter in a medium skillet over medium heat. Add the peas and ¼ teaspoon each salt and pepper and cook until heated through, 5 to 7 minutes. Mash until the peas hold together. Divide the peas, onion, pesto, and turkey among the bread. Source: http://www.realsimple.com/food-reci...-sandwich-recipes/roast-beef-roasted-tomatoes I hope that you folks will enjoy those recipes and try them out to vary your diets in something new.
I'm sorry but I didn't see any that appealed to me. I love bacon and tomato sandwiches with avocado but c'mon, 8 slices of bacon for 4 sandwiches? I use 6 or 8 slices for one sandwich.
We are not fond of sandwiches now unlike before when our afternoon snacks were mostly sandwiches. We even bought a cheese sandwich griller that is still working until now. Our usual fare was ham and scrambled egg with lettuce or cucumber and mayonnaise, of course. But sometimes we also have sandwiches in the morning and that would be bacon with mayonnaise. The crisp bacon is one of my favorites. I wonder why we don't eat sandwiches anymore at home. Maybe it is the side effect of the fastfoods where you can order sandwiches anytime particularly hamburgers. That's a paradigm shift in our afternoon snack.
You can change the amount of ingredients you add, if you wish you can add more bacon, it's all up to you.