Unique and Delicious Sandwich Recipes You Can't Resist Trying ...


Unique and Delicious Sandwich Recipes You Can't Resist Trying ...
Unique and Delicious Sandwich Recipes You Can't Resist Trying ...

Want some unique sandwich recipes? Men, move over. Women like sandwiches too! Although there is really no solid evidence that sandwiches are the healthiest thing in the world for women to eat, we deserve a treat from the mundane peanut butter and jelly and bologna. Whether for lunch, a card party or just gathering with family or friends, these unique sandwich recipes should have you covered!

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Vietnamese Turkey Sandwich

2 tbsp. mayonnaise
1 tsp. Sriracha or hot sauce
2 radishes
1 carrot
2 scallions
2 tbsp. rice vinegar
6 slice Salami
4 oz. shredded turkey
4 oz. fresh cilantro

In a bowl, whisk together mayonnaise and Sriracha or hot sauce. In a second bowl, toss together radishes, carrot, and scallions with rice vinegar.

Spread the mayonnaise mixture on a hero roll. Top with salami, shredded turkey, and fresh cilantro, if desired.


Cucumber Cream Cheese Sandwiches

4 oz. cream cheese, softened slightly
2 tablespoons fresh dill, chopped
1 tablespoon fresh lemon juice
Salt and pepper, to taste
4 slices wheat bread
1/2 of a medium cucumber, peeled and sliced
Seasoning salt, such as Lawry's

In a small bowl, combine the cream cheese, dill, lemon juice, salt and pepper. Mix well.

Place the bread on a flat surface. Divide the cream cheese mixture evenly between them, spreading evenly. Divide cucumbers between two slices and sprinkle seasoning salt over the tops. Top with the remaining bread slices, cream cheese face down. Cut sandwiches in half and serve!


Veggie and Cheese Bagel Sandwich

1/2 block Cream Cheese
2 whole green onions
Red Onion
1 whole everything bagel (or Any Kind Of Bagel)
Alfalfa Sprouts
1 Or 2 Slices Of muenster cheese
Slice Of cheddar cheese

Place ½ a block of cream cheese on a plate and mash it a bit with a fork. Next, chop up 2-3 green onions and mix them with the cream cheese until thoroughly combined.

Slice all veggies (tomatoes, cucumbers, avocados, red onions) thinly.

Slice bagel in half. Spread the cream cheese generously on both sides of the bagel.

Layer the vegetables. First, lay the avocados right along the cream cheese to help them stay put. Next the alfalfa sprouts and then one slice of each kind of cheese. On the other half of the bagel arrange the cucumber slices in a circle.

Sprinkle the cucumbers with a pinch of salt if you would like.

Next lay the onion slices on top of the cucumbers, then the tomatoes, followed by a slice of lettuce, and if you’re feeling naughty, another slice of muenster cheese.

Put the whole thing together and voila! A cool, crisp, and deliciously fabulous Veggie and Cheese Bagel Sandwich.


Tuna Melts

5 ounces, weight Tuna
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1 whole fresh jalapeno, finely chopped
2 whole hard boiled eggs, chopped
6 whole sweet gerkins, sliced
1/3 cup mayonnaise
2 Tablespoons Dijon mustard
Splash of pickle juice
Salt and pepper, to taste
6 whole English muffins, split
12 slices cheese (Swiss, provolone, muenster)

Combine tuna with onion, bell pepper, jalapeno, eggs, and gerkins. Stir in mayonnaise, Dijon, and pickle juice. Add salt and pepper. Taste and adjust seasonings as needed; be sure not to undersalt.

Preheat oven to 375 degrees.

Place English muffin halves on a large cookie sheet. Place a large spoonful of tuna salad on each of the twelve English muffin halves. Use the spoon to spread/flatten. Put pan into the oven for five minutes, then briefly remove and lay a slice of cheese on each muffin. Return to oven and turn on broiler. Watch carefully to avoid burning. Bake until cheese is melted and bubbly.

Remove from oven and serve immediately.


Mini Meatball Sandwiches

1 pound ground chuck or ground beef
1/2 cup Panko or other breadcrumbs
1 clove garlic, minced
1/2 teaspoon salt
Freshly ground black pepper
1/2 cup milk
2 tablespoons olive oil
1/2 whole medium onion, diced
1 jar (large) marinara sauce
12 whole dinner rolls (or slider rolls)
4 slices provolone cheese, cut into four wedges each

Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized rolls.

Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.)

Pour in the jar of marinara; shake pan gently to mix. Put on a lid and allow to simmer for 20 minutes.

When ready to serve, cut each dinner roll in half. Place a wedge of Provolone on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun. Top with the top bun.

Serve immediately!


Cowboy Breakfast Sandwichs

Breakfast sausage
1/4 cup half-and-half
Salt and pepper, to taste
1 jar jalapenos
Texas toast
Sandwich spread of your choice (mayo, Miracle Whip, spicy mustard)
Cheese slices (your choice)

Start by frying patties of breakfast sausage.

While the sausage is frying over medium heat, crack a few eggs in a mixing bowl. Splash in 1/4 cup half & half. Whisk together and then add plenty of salt and ground black pepper.

Flip the sausage and let it continue cooking.

Next, drain some jalapeno slices. (Warning: if you grill the jalapenos as demonstrated, make sure your stove has proper ventilation/exhaust. You’ll have to trust me on this: the fumes that result could seriously rival the most potent chemical weapon. If your stove doesn’t have ventilation, you might want to open a few windows…or put on your gas mask.)

Dump the jalapenos onto a very hot skillet or griddle. Let them sizzle for a couple of minutes and then add a couple tablespoons of butter for flavor. Continue cooking for a couple more minutes and then set aside.

In the same skillet or griddle, melt a couple of tablespoons of butter and place a few slices of Texas toast on top. The key here is to use plenty of butter as you grill the bread. When you flip the bread to the other side, go ahead and butter up the pan again.

Remove the sausage from the skillet when it’s completely cooked, then drain most of the grease from the pan and set the sausage aside. Pour the eggs into the skillet and with a spatula, gently fold the eggs around, allowing them to cook.

When the Texas toast is nice and grilled, spread whatever sandwich spread you’d like to use onto the bread. Top with a sausage patty, eggs, jalapenos, and cheese.

Finally, top with another slice of Texas toast and then return the sandwich to the warm griddle to thoroughly heat everything.

And then enjoy!


Quick Shrimp Po' Boy

2 8-ounce boxes frozen popcorn shrimp or breaded shrimp
4 cups coleslaw mix (from a 16-ounce bag)
1/2 cup ranch dressing
1 large baguette
2 medium tomatoes, sliced 1/4 inch thick

Bake the shrimp according to the package directions.

Meanwhile, in a large bowl, combine the coleslaw mix and dressing.

Cut the baguette crosswise into 4 pieces and split each in half lengthwise. Layer the bottoms with the coleslaw and tomatoes. Divide the shrimp evenly among each and top with the remaining bread.


BLT Dogs

1 small tomato, seeded and chopped
4 slices cooked bacon, crumbled
3 tablespoons diced dill pickles
1 tablespoon mayonnaise
1 tablespoon sour cream
4 hot dogs
4 hot dog buns
2 lettuce leaves, thinly sliced, or as desired
1 green onion top, thinly sliced, or as desired

Mix tomato, bacon, pickles, mayonnaise, and sour cream together in a bowl; cover with plastic wrap and refrigerate for flavors to blend, about 4 hours.

Bring a pot of water to a boil and cook hot dogs until warmed through, 5 to 10 minutes. Drain.

Place a hot dog in each bun and top each with tomato-bacon mixture. Garnish each with lettuce and green onion.


Chicken Salad Sandwich Spread with Herbs

3 to 4 cups chopped cooked chicken breasts
Salt and pepper
1 teaspoon chopped fresh parsley
2 teaspoons chopped fresh chives
1/4 teaspoon dried dill weed
1/2 teaspoon dried leaf oregano
1 tablespoon fresh lemon juice
1/2 to 3/4 cup mayonnaise
salt and pepper, to taste
Lettuce leaves

Toss the chicken with the fresh parsley and dried herbs.

Combine 1/2 cup of mayonnaise with the lemon juice. Mix with the chopped chicken. Taste and add more mayonnaise, as needed, for texture and to taste. Stir in salt and pepper, to taste.

Serve the chicken salad in lettuce-lined buns, rolls, or sliced toasted bread along with soup, sliced tomatoes, or a tossed fresh salad. The chicken salad may be served in lettuce leaves for a low carb option.


Cabbage Burgers

3 (1-pound) loaves frozen bread dough, thawed
5 pounds ground beef
1/4 cup water
1 large head cabbage, chopped
1 large onion, chopped
2 cloves garlic, chopped
Salt and freshly ground black pepper to taste
2 tablespoons butter, melted

Preheat the oven to 375 degrees F. Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside.

Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside.

On a lightly floured surface, roll the dough balls into 5-inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down.

Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.


Parmesan-Crusted Pepperoni Pizza Grilled Cheese

2 slices sourdough bread
2 teaspoons butter, softened
½ cup Parmesan cheese, grated
2-3 tablespoons pizza sauce
6+ slices pepperoni
1 cup mozzarella, shredded

Don't like pepperoni? Use mushrooms!

Take 1 slice of bread and butter one side of it. Add 2-3 tablespoons of Parmesan cheese onto the same buttered side.

In a medium-sized saucepan over medium heat, place the prepared slice of bread in the pan with the cheese and butter side facing down.

On the unbuttered side, layer the following: 2-3 tablespoons of marinara, half of the shredded mozzarella, pepperoni, and the remaining mozzarella.

Take the remaining slice of bread and butter one side with softened butter. Sprinkle on 2-3 tablespoons of shredded Parmesan cheese on the buttered side. Place slice down butter/cheese side up on grilled cheese.

Cook for 4-6 minutes on each side or until golden brown and cheese on the inside is melted. Combine both slices to build the sandwich, and serve.

Not too bad, huh? You might even want to crack open a beer! Although this article is meant for women, you might even want to share with your favorite guy! Whether you want to share the beer is totally up to you...










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