I was a picky eater as a child, which means that I packed my lunch for school every day for years. Which also means that for approximately 3,000 lunches (I'm including college and a few days every summer), I ate either bologna on white bread with butter, or peanut butter and grape jelly (or occasionally fluff) on either white or wheat bread. My sandwich experience was, shall we say, limited.
But as an adult, my tastebuds have matured and I have opened my eyes - and my mouth - to a much wider variety of foods in the "sandwich" category. Sure there are classics like egg salad, turkey club, grilled cheese, tuna melt, BLT, meatball subs, and so on, but I'm talking about unusual combinations, unexpected breads and condiments, unique preparations. Some of these are just a bit unusual, some of them are completely off the wall, but all of them are delicious, and none of them include too many ingredients that you'll have a hard time finding at your local grocery store. Give them a try!
Cranberry Honey Mustard Meatloaf Sandwich
(Makes 4 servings)
3 Tbsp butter
1 large sweet onion, thinly sliced
4 Ciabatta rolls
Mayonnaise, to taste
4 1-inch-thick slices of leftover meatloaf
1/2 cup Craisins
3/4 cup honey mustard
2 Tbsp sugar
1 cup microgreens or shredded lettuce
Melt the butter in a skillet over medium-low heat. Add sweet onion and sauté, stirring occasionally, until deep golden brown. While the onions are browning, slice and toast the ciabatta rolls and slather with mayonnaise. Remove onions from heat and set aside. In the same skillet, over medium heat, add the sliced meatloaf and heat through, crisping the slices slightly. Combine Craisins, honey mustard, and sugar in the hopper of an immersion blender, and puree until smooth. Lay a slice of meatloaf on the bottom of each roll, then top with cranberry honey mustard, caramelized onions, microgreens and the top of the roll. Serve immediately.
Pecan Apple Chickpea Salad Wraps
For the salad:
For the dressing:
3 tablespoons tahini (can substitute, almond, cashew, or sunflower seed butter)
2 teaspoons maple syrup
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
¼ teaspoon garlic powder
¼ teaspoon salt, plus more to taste
Lots of freshly ground black pepper
1 tablespoon warm water
¼ cup shredded cheddar
In a small bowl, mix the softened butter with garlic powder. Spread the garlic butter on the outer sides of both slices of bread. For an extra-crispy crust, sprinkle parmesan onto each buttered side. On the inside, spread a thin layer of Dijon mustard, then layer the shredded cheeses evenly. Press the sandwich together and cook in a skillet over medium-low heat for about 3–4 minutes per side, until the bread is golden brown and crispy, and the cheese is melted.
(Makes 1 serving)
2 thick slices rye or sourdough bread
4–5 slices rare deli roast beef
¼ cup caramelized onions (may be prepared ahead of time and refrigerated)
1 slice provolone or Swiss cheese
1 tbsp mayonnaise or sour cream
½ tsp prepared horseradish (to taste)
1 tsp butter (for toasting)
In a small bowl, mix the mayonnaise with horseradish. Spread it on one slice of bread. Layer the roast beef, caramelized onions, and cheese. Top with the second slice of bread and press gently. Toast in a skillet with a little butter over medium heat for 2–3 minutes per side until golden brown and warm.
Mediterranean Grilled Cheese
(Makes 1 serving)
Sourdough bread, thickly sliced
Feta cheese, crumbled
Sun-dried tomatoes, chopped
Fresh baby spinach leaves, chopped
Kalamata or black olives, finely chopped
Olive oil
Garlic powder
Black pepper
In a bowl, mix your preferred proportions of feta, sun-dried tomatoes, olives, and spinach. Season with garlic powder and black pepper to taste. Spread the filling between two slices of sourdough. Heat a splash of olive oil in a skillet over medium heat and place the sandwich in the pan. Cook each side for 3-4 minutes until golden brown and crispy. Let rest for a minute before slicing and serving.
White Bean and Avocado Sandwich
(Makes 4 servings)
2 medium avocados, peeled and pitted
1 (15 ounce) can white beans, rinsed and drained
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
¼ teaspoon chopped fresh thyme
¼ teaspoon ground pepper
8 slices whole-wheat or oatmeal bread, toasted
1 cup chopped jarred roasted red peppers, rinsed
8 thin slices sharp cheddar
4 cups baby lettuce or spring mix
In a medium bowl, add avocados, beans, lemon juice, oil, garlic, thyme and pepper and mash until well combined but still slightly chunky. Divide evenly among 4 slices of bread. Top each sandwich with 1/4 cup red peppers, 2 slices cheese, 1 cup lettuce and the remaining bread.
Spicy Salmon Sushi Rollups
(Makes 4 servings)
2 (6-ounce) cans salmon, drained and flaked
3 tablespoons mayonnaise
3 teaspoons Sriracha (adjust to taste)
2 teaspoons rice vinegar
6 sheets nori
2 cups cooked and cooled short- or medium-grain rice
1 tablespoon toasted sesame seeds
2 Persian (mini) cucumbers, cut into matchsticks (or one regular cucumber)
1 large carrot, cut into matchsticks
2 scallions, halved lengthwise and cut into 2-inch pieces
½ cup fresh cilantro sprigs
1 ripe avocado, sliced
Optional: Lime wedges, pickled ginger, wasabi & tamari for serving
Mix salmon, mayonnaise, Sriracha to taste and vinegar in a small bowl. Fill another small bowl with water. Place 1 nori sheet on a piece of plastic wrap, with a long end facing you. With wet fingertips, cover the bottom half of the nori with 1/3 cup rice, then sprinkle with 1/2 teaspoon sesame seeds. Working 2 inches from the bottom of the roll, top with one-sixth each of the salmon mixture, cucumbers, carrot, scallions, cilantro and avocado. Using the wrap to help you, roll up the nori, tucking the ingredients tightly as you work. Repeat with the remaining ingredients. Serve the rolls immediately, with lime wedges, pickled ginger, wasabi and tamari, if desired.
Bacon-Apple Grilled Cheese
(Makes 1 serving)
sourdough bread
thick sliced bacon, cooked and crumbled
red apple, thinly sliced
sharp cheddar cheese, sliced
pepper jack cheese, sliced
butter, softened
Butter a piece of bread and place butter side down on a large skillet. Assemble the sandwiches starting with the pepper jack, then bacon, apples and topping with cheddar. Butter another slice of bread and top the sandwich butter side out. Cook the sandwiches over medium to medium high heat until they are browned and cheese is melted, occasionally pressing them down with the spatula during cooking.
Turkey, Cranberry, Brie, and Pear Sandwich
(Makes 1 serving)
2 slices whole grain bread
6 leaves baby spinach
4 ounces roast turkey, sliced or shredded
1 tablespoon cranberry sauce
1/4 pear, sliced
2 slices crispy cooked bacon
1/4 avocado, sliced
1 ounce brie, cut into thin slices
Optional: candied walnuts, mayonnaise
If using mayonnaise, coat both pieces of bread lightly. Assemble all ingredients on top of one piece of bread, spreading out to cover bread evenly. Place second slice of bread on top and enjoy!
Turkey Avocado BLT Stuffed Croissant
4 large croissants, sliced in half lengthwise
16 ounces deli turkey (or leftover roast turkey)
8 slices cooked bacon
4 large lettuce leaves
1 large tomato, sliced
2 avocados, halved, pitted, and sliced
Salt and freshly ground black pepper
¼ cup mayonnaise
Lay out bottom halves of croissant and, arrange 4 ounces turkey on each. Top each with 2 slices of bacon, a lettuce leaf, tomato slices, and avocado slices. Season the tomato and avocado slices to taste with salt and pepper. Spread 1 tablespoon of mayonnaise on the top half of each croissant and place on top of the sandwich.
Caramelized Onion Grilled Cheese Bagel
(Makes 2 servings)
3 tablespoons olive oil
1 large yellow onion, thinly sliced
Sea salt
2 heaping handfuls arugula or baby spinach
2 fried eggs
2 everything bagels
4 slices sharp Cheddar
1/2 sweet apple, sliced
1/2 pear, cored and sliced
4 tablespoons fig preserves
Heat the oil in a large skillet over medium-high. Add the sliced onion and saute, stirring occasionally, until onions begin to sweat and turn translucent, about 8 minutes. Sprinkle liberally with sea salt, reduce heat to medium-low, and continue cooking, stirring occasionally, until onions are golden-brown and caramelized, about 45 minutes more.
Preheat the oven to the high broil setting. Slice the bagels in half and place them on a baking sheet. Toast on the top shelf of the oven under the broiler until golden-brown, about 1 minute. Remove bagels from the oven and add a slice of cheddar on all four slices of bagel. Place back in the hot oven until melted, about 1 to 2 minutes. Smear 1 tablespoon of fig preserves over each cheesy bagel slice. Top the bagel bottoms with arugula, apple, pear, caramelized onions, and a sunny side up egg. Place the bagel tops on top, slice in half and serve.
Torta de Jamon (Mexican Ham Sandwich)
(Makes 4 servings)
4 bolillos (oval Mexican sandwich rolls), or other hearty sandwich rolls
4 tablespoons mayonnaise
16 ounces deli ham, sliced thin
8 ounces asadero or muenster cheese, sliced
1 avocado, pitted, peeled, and sliced
1 tomato, sliced
1 cup Romaine lettuce
4 jalapeños (optional)
Slice the rolls in half lengthwise, not cutting all the way through. Open the rolls and spread about 1 tablespoon of mayonnaise on the inside of each. On each roll, place 1 to 2 slices of ham, 1 slice of cheese, some avocado and tomato slices, and lettuce. Serve with a fresh jalapeño.
Portobello Mushroom Sandwich
(Makes 4 servings)
For the mushrooms:
4 portobello mushroom caps, cleaned, stems removed
1/4 cup balsamic vinegar
2 Tablespoons olive oil
1 Tablespoon lemon juice
1 Tablespoon soy sauce
3 cloves garlic, minced
3/4 teaspoon Kosher salt
1/2 teaspoon ground black pepper
For the aioli:
1/2 cup mayonnaise
1/4 cup chopped fresh chives
1 teaspoon Dijon mustard
1 clove garlic, minced
Squeeze of lemon juice
Salt to taste
For the sandwiches:
4 slices Swiss cheese
4 brioche buns
1 cup mixed greens, microgreens, and/or sprouts
6 ounces jarred roasted red bell peppers, sliced
For the mushrooms: In a glass measuring cup, whisk together balsamic vinegar, olive oil, lemon juice, soy sauce, and salt and pepper. Place the mushrooms in a zip lock bag or shallow dish and pour the marinade over the top and undersides of the mushrooms. Cover and refrigerate, marinating for at least 30 minutes or up to 12 hours.
For the aioli: Whisk together the mayo, chives, Dijon, garlic, and lemon in a measuring cup or small bowl. Season with salt as needed.
To grill the mushroom: Clean and oil grates. Preheat the grill over medium high heat (400-425 degrees). Use tongs to transfer the mushrooms directly to the grill. Grill undisturbed for 3-4 minutes per side, or until mushrooms take on a rich, brown color. Place cheese slices on the mushrooms for the last minute of cooking time.
To serve: Spread each side of the brioche bun with the prepared aioli. Layer with the greens, grilled mushrooms and cheese, sliced red peppers, then more greens or sprouts. Sandwich together and enjoy!
The Hot Brown
Salami Cream Cheese Sandwich
8 oz cream cheese, softened
1/4 cup finely chopped green onion
1/4 cup finely chopped fresh dill
1 garlic clove, pressed through a garlic press
8 slices of sourdough bread
8-10 oz genoa salami
4 large leaves of lettuce
In a small bowl, combine cream cheese, green onions, dill, and pressed garlic. Mash herbs into the cream cheese until incorporated. Spread about 1-2 Tbsp of the cream cheese mixture on one side of each bread slice. Top with lettuce and about 6-8 pieces of salami, or to taste and join the sides.
Caribbean Mango Wrap
(Makes 4 servings)
2 cups chopped or shredded cooked chicken2 cups cubed mango
1 cup canned black beans, drained and rinsed
1/2 cup chopped red onion
2 Tablespoons chopped fresh cilantro
8 cloves garlic, minced
Crushed red pepper
Four 8-inch tortillas
In a bowl, combine the chicken, mango, black beans, onions, cilantro, garlic and a generous dash of crushed red pepper. Spoon evenly onto the tortillas and roll up.
Salami and Basil Ciabatta
Large ciabatta loaf, cut into quarters
4 garlic cloves, minced
olive oil, for drizzling
balsamic vinegar, for drizzling
8 slices fresh mozzarella
sliced banana peppers
2 cups fresh baby spinach leaves
1 cup fresh basil leaves
16-20 slices salami
2 tomatoes, sliced
Slice open each ciabatta quarter horizontally and place on a cookie sheet lined with parchment paper. Drizzle each one with about a teaspoon of olive oil, spreading it over the bread with the back of a spoon. Drizzle balsamic vinegar over each slice. Take one minced garlic clove and spread it over the two slices of ciabatta that makes up each sandwich. Sprinkle with banana peppers. Top the bottom side of each sandwich with spinach and basil leaves (reserving some), then mozzarella, salami, and tomato slices, then top with remaining spinach and basil leaves, and upper half of sandwich. Bake at 350 degrees for 10-15 minutes, until bread is crispy and cheese is melted.
Hot Honey Ham Pretzel Sliders
(Makes 2 dozen sliders)
24 pretzel slider rolls (such Kings Hawaiian Pretzel Bites)
24 slices honey ham
6 slices cheddar cheese
2 tablespoons butter
2 tablespoons hot honey (or regular honey mixed with 1 teaspoon red pepper flakes)
Slice your pretzel bites in half and place in a 9x13 baking dish. Break up the slices of cheese into pieces that fit on the pretzels. Place a piece of cheese, slice of ham and another piece of cheese on each pretzel bite. Top with the top half of the pretzel bite. In a microwave safe bowl combine your butter and honey. Microwave in 30 second intervals until the butter is melted. Brush or drizzle the hot honey butter all over the sliders. Bake at 350 degrees for 15 minutes or until melted.
Lobster BLT
(Makes 2 servings)
For the aioli:
½ cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon chopped capers
1 tablespoon finely minced fresh dill
1 garlic clove, minced
2 tablespoons olive oil
pinch salt and freshly ground pepper
For the sandwich:
2 tablespoons butter, softened
4 slices sourdough bread
4 tablespoons dill-caper aioli spread (from above)
4 pieces lettuce
4 slices tomato
6 slices cooked bacon
1 cup cooked lobster meat (I have whole lobsters steamed at the grocery store), cut into bite-sized pieces
For the aioli: In a small bowl, whisk the mayonnaise with the lemon juice, capers, chopped dill, and crushed garlic. Whisk in the olive oil in a steady stream and season with salt and pepper. Whisk until well combined; keep chilled till ready to use. Heat a heavy skillet or cast iron pan. Butter sourdough bread and put in heated pan butter side down. Grill until golden brown and crispy, then flip and warm the other side of the bread for one minute, then remove from heat. Spread aioli on each slice of bread (buttered side out); add lettuce, 2-3 tomato slices, bacon, and lobster. Place other slice of bread on top. Slice and serve.
Fig, Blue Cheese, and Prosciutto Croissant
(Makes 2 servings)
2 large croissants
1/4 lb Prosciutto
2-4 oz Blue Cheese, sliced thin
4-5 figs, sliced into rounds
1/4 Cup Arugula
Using a bread knife, slice the croissants in half lengthwise. Place the prosciutto slices on the bottom layer of the croissant, then top with blue cheese, fig slices, and arugula. Place croissant top on to complete sandwich.
Vegetales Sanguche (Peruvian Vegetable Sandwich)
1 tablespoon oil (olive or vegetable)
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon salt
1 zucchini, sliced
1 red bell pepper, deseeded and cut into strips
5 mushrooms, cleaned and sliced
For the pickled onions:
1 red onion, thinly sliced
Juice of 1 lime
2 tablespoons white vinegar
For serving:
2 Bulky rolls
½ avocado, sliced
Fresh parsley
Mix the oil, spices and salt and pepper in a large bowl. Add the zucchini, pepper, and mushrooms and toss to coat. Spread the vegetables in an even layer on a baking tray and bake at 400 degrees for 15 minutes or until soft. Rinse the red onion and drain. Add to a bowl with the lime juice and vinegar and toss to coat. Leave for 10 minutes to marinate. To serve, cut the rolls lengthwise and layer with avocado slices, pickled onions, and roasted vegetables, and top with parsley.
Toasted Italian
(Makes 1 serving)
1 Ciabatta roll
1 tablespoon pesto
1 tablespoon chopped sun-dried tomatoes
2 slices fresh mozzarella
3 slices deli ham
1 slice salami
1 slice cracked black pepper salami
2 slices pepperoni
Cut the ciabatta roll in half lengthwise and toast both sides in the toaster oven, bake in a 350 degree oven, or roast on a griddle for a few minutes, just until the edges turn golden and crisp. Spread pesto evenly over the top half of the roll, and layer the sun-dried tomatoes onto the bottom half. Add the meats on top of the tomatoes, then add slices of mozzarella on top. Place just the bottom half of the sandwich (with the fillings) into the oven or toaster oven and heat until the mozzarella is melted and the meats are warmed through. Put the sandwich together, slice in half, and serve warm.
Note: You can make this recipe vegetarian by replacing the meats with grilled eggplant, zucchini, portobello mushrooms, and/or roasted bell peppers.
Sweet Chili Pesto Burger Sliders
For the burgers:
1 lb ground beef
¼ tsp salt
¼ tsp black pepper
3 tbsp pesto
1 egg
The toppings:
2 tomatoes, sliced
2 tbsp pesto
Sweet chili sauce, to taste
Spring mix, romaine lettuce, or butter lettuce leaves
9 slider buns
In a bowl, mix ground beef, salt, pepper, pesto, and egg until well combined. Form into 9 patties. Place each patty on a baking tray lined with parchment paper. Bake at 375° degrees for 20 minutes or until cooked through. Cut each bun in half. Spread sweet chili sauce on the bottom half, then top with lettuce, tomato, about a teaspoon of pesto, a burger patty, and additional lettuce. Cover with top of bun, skewer, and serve.
Hints for creative sandwiches:
Types of bread/rolls to try:
- Ciabatta
- Pretzel rolls
- Sourdough
- Bagels (any type)
- Croissants
- Focaccia
- Hawaiian rolls
- Rye bread
- Marbled rye
- Pita bread
- Flavored wraps (spinach, tomato, whole wheat, etc.)
- Aioli
- Hot honey
- Sriracha
- Everything aioli
- Salsa verde
- Balsamic vinegar/glaze
- Tahini
- Truffle oil
- Everything bagel seasoning
- Chutney
- Pesto
- Hummus
- Red pepper jelly
- Worcestershire sauce
- Black olives
- Bean sprouts
- Capers
- Artichokes
- Blue cheese
- Pickled beets or onions
- Fried or hard-boiled eggs
- Herbs like dill, sage, rosemary, or chives
- Cream cheese
- Sundried tomatoes
Bon Appetit!!
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