This is one of those cases where the fancy bread MAKES the sandwich. The pretzel roll was dense but soft, and sweet, with a hint of buttery saltiness on the outside…so yummy. Here’s what I used:
- Pretzel roll
- A blend of mayo and yellow mustard
- A few slices of honey turkey
- Cooper cheese (or any sharp American…cheddar might be good too!)
- A few slices of tomato
- Slivered red onion
You really can’t go wrong with that combo!
These flavors sing.
I threw this together with odds and ends I had in my fridge, expecting it to be bland, and it was anything but! The tang of the BBQ sauce and the zing of the cilantro complement each other perfectly. Having a garlic and herb wrap seemed to help, but you could do this in any kind of wrap or tortilla!
You will need:
- 1 wrap or tortilla
- A blend of equal parts BBQ sauce and mayo – mixing them together works best but don’t make TOO much since wraps only need about 2 Tablespoons of spread
- Pulled pork (any kind of pulled meat would work, I’m sure!)
- Some grated cheddar
- A handful of lettuce
- Slivered onion
- Some cilantro leaves, about a Tablespoon, sprinkled across the wrap’s contents
Roll it up and enjoy the party in your mouth!
Look at this scrumptiousness.
I was getting tired of the same old condiment blends, over and over again. This time I tried something new – a mix of mayo, yellow mustard, and Stonewall Kitchen’s Garlic and Onion Jam. Ohhhh, was it good!
If you don’t have the jam, you might create a similar sweet-mustardy flavor with maple syrup and yellow mustard, or some other kind of sweet mix-in.
To make this sandwich, I used…
- 1 sub roll
- A blend of mayo, yellow mustard, and garlic onion jam
- Some chopped chicken breast – I baked my chicken in the oven with a brushing of olive oil and a sprinkling of seasoning salt (covered in foil at 350 degrees for 30-40 minutes)
- 1 slice bacon (optional…I made this again for lunch the next day and it was still delicious even though I ran out of bacon!)
- Torn Romaine lettuce
- 3 slices of tomato
- Slivers of onion
And my mouth lived happily ever after (or at least for a while). The End.
I love chicken salad. After I heaped some of the salad I made onto this sandwich, I ate the rest right out of the bowl.
To make two of these (or one sandwich and some extra salad to eat with a spoon whenever the craving strikes…) you will need:
- Sandwich bread
- Some torn Romaine lettuce
- Half a cooked chicken breast, chopped (about 1 cup)
- 3-4 Tablespoons of mayo (add more if needed)
- 1 Tablespoon raspberry honey mustard – Dijon or regular would probably work just fine
- 1 Tablespoon sweet relish
- Drizzle of maple syrup
- Two sticks celery, chopped
- Small handful of sliced almonds
- Big handful of dried cranberries
Blend all these in a bowl together and spoon over the lettuce on the bread. Yum!
This sandwich is very fresh!
I thought as I was making it, “This needs a tomato!” But I was all out. So I stuck some thinly sliced cucumber in there instead, and completely forgot the lettuce because it was so tasty and fresh!
Here’s what you need:
- Ciabatta or focaccia bread, sliced lengthwise
- A mixture of equal parts mayo and pesto, slathered liberally on the bread
- Some chopped chicken (I used leftover rotisserie chicken, but grilled would have been even better!)
- Slices of mozzarella cheese, as thick or thin as you like
- Lettuce, if you’re smart (don’t be like me)
- Cucumber slices, thin
- Slivered red onion
- Tomato, if you have some, unlike me
Layer it all on in that order, and you have a tasty, fresh sandwich with a little crunch and a little zing. Enjoy!
I’m on a roll lately with my sandwich-making! It’s the best when there are random sandwich fixings lying around the house. It gets veeeery hard for me to simply heat up leftovers when I have bread, meat, and other tasty items that I could easily turn into a sammich!
This one is a flavor bomb. Italian white bread slathered in pesto mayo, with turkey, mozzarella, sun-dried tomatoes, and red onion. It’s sort of like a caprese sandwich, but with a couple of twists that make it extra flavorful.
TO MAKE THIS YOU WILL NEED…
- White Italian bread
- Pesto mayonnaise (in a pinch, some chopped fresh basil, garlic powder, and parmesan cheese mixed into mayonnaise will give the right flavor for this!)
- Sliced turkey
- Mozzarella cheese
- Sun-dried tomatoes (or sliced regular tomato!)
- Sliced red onion
This savory panini is built on Italian bread, spread with mayo and pub-style Dijon mustard, and packed full of roasted herbed turkey. It’s layered with Monterey Jack, sweet pieces of sun-dried tomato, and a tiny sprinkling of fresh parsley. Perfect for a rainy day!
TO MAKE THIS PANINI YOU WILL NEED…
- Italian or other thick white bread (not sandwich-style bread)
- Herb turkey cold cuts
- Monterey Jack or other mild cheese
- Red onion
- Sun-dried tomatoes
- Parsley (optional)
- Pub-style or Dijon mustard