10 sandwich recipes for every meal of the day

7/30/2019 10 Sandwich Recipes for Every Meal of the Day

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AMANDANATIVIDAD

10SANDWICH RECIPES

FOR EVERY MEAL OF THE DAY


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10Sandwich

Recipes

AmandaNatividad

for Every Meal of the Day


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Introduction

When people ask me what my favorite food is, theyre either amused or disappointed that my answer is

sandwiches.

As much as I wish I could say its something exotic like sweetbreads (calfs pancreas or thymus) orbalut(fertilized

duck egg), I cant. Theres just nothing as versatile, fulfilling, and flat-out fun as a sandwich. You can have it for

breakfast, lunch or dinner. You can prepare it as a savory or sweet dish. Meat lovers can stack piles of roast beef

between two slices of golden-toasted bread, while vegetarians can choose a thick slab of portobello mushroom.

Best of all, you dont need years of culinary experience to know how to make the perfect sandwich.

And so, Ive compiled 10 of my favorite sandwich recipes into one book. Theyre all easy to prepare and can be

cooked in less than half an hour. Although this collection is a small one, theres a sandwich for every craving, everydiet and for every meal of the day.

Start off with the Hawaiian Breakfast Sandwich, which has musubi-glazed Spam topped with a fried egg, and

polish off a dessert of Banana, Marshmallow & Nutella Sandwich, my campfire-inspired treat cooked in brown

sugar butter. In between, check out my Bulgogi Cheesesteak, a Korean twist on an American classic; my 100-

calorie Grilled Vegetable & Hummus Pita; and six more tasty, unique sandwiches.

I hope you enjoy them as much as I loved creating them.

Have fun and eat lots!

DelishMegish.com
http://www.delishmegish.com/http://www.delishmegish.com/http://www.delishmegish.com/


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Hawaiian Spam & Egg Breakfast SandwichHawaiian Spam & Egg Breakfast Sandwich

Makes: 4 sandwiches

Total time: 20 minutes

Ingredients

1 can Spam, 25% less sodium, cut into 8 slices

6 tablespoons soy sauce

4 tablespoons mirin

3 tablespoons sugar

About 2 tablespoons vegetable oil

4 eggs

4 hoagie rolls

Furikake seasoning (optional, for garnish)

1. In a small mixing bowl, whisk together soy sauce, mirin and sugar.

2. Heat a saut pan over medium-high heat. Add 1 tablespoon vegetable oil. Saut Spam slices until lightly colored,

about 1 minute on each side. Pour soy sauce mixture over the spam. Continue cooking, turning over the Spam

slices, until the sauce thickens and the sugar caramelizes, about 3-4 minutes. Set aside.3. In a non-stick pan over low-medium heat, add 1 tablespoon vegetable oil. Add egg(s) and cook to desired

doneness. Use additional vegetable oil, if needed. (For over-easy: Cook 30 seconds on one side, flip and cook 10

seconds longer. For over-hard: Cook 3 minutes on one side, flip and cook 2 minutes longer.)

4. Slice the Spam crosswise into thin strips, about 1/2 thick.

5. Assemble: Fill each hoagie roll with 1/4 of the Spam and top each sandwich with 1 egg. Garnish with a sprinkle of

Furikake, if desired. Brag about your Spam Musubi-inspired breakfast.


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Grilled Vegetable & Hummus PitaGrilled Vegetable & Hummus Pita

Makes: 4 sandwiches (half pitas)


Ingredients

Olive oil

1/3 of a large eggplant, sliced lengthwise into 1/2ovals

1/2 of a red bell pepper, sliced lengthwise

2 cups spinach, washed and trimmed

3/4 cup prepared hummus

2 pitas, split in half

Salt and pepper

1. Brush the eggplant and red bell pepper slices with olive oil. Season with salt and pepper. Over high heat, grill on a

grill pan or in a saut pan (with dash of olive oil) until marked and slightly softened, 3-4 minutes on each side for the

eggplant, and about 2 minutes on each side for the red bell pepper. Set aside.

2. When the eggplant and red bell pepper have cooled slightly, cut them into 1 to 1-1/2

bite-sized chunks. Divideeach into 4 equal portions (so you have equal amounts of vegetables in each sandwich).

3. Assemble: For each pita,generously spoon about 3 tablespoons hummus. Stuff with about 1/2 cup of spinach, and

1 portion each of the eggplant and red bell pepper. Enjoy how satisfying this 100-calorie sandwich is!


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Bulgogi Philly CheesesteakBulgogi Philly Cheesesteak

Makes: 4 sandwiches


Ingredients

For the Bulgogi marinade/beef:

1 cup soy sauce

1/2 cup mirin

2 tablespoons sesame oil

1 cup sugar

2-1/2 tablespoons black pepper

2 tablespoons sesame seeds

6 garlic cloves, smashed

2 stalks green onion, sliced thinly on the bias

24 ounces very thinly sliced ribeye steak

4 hoagie rolls

4 slices provolone cheese, halved

4 stalks green onion, sliced thinly on the bias1. Marinate beef: In a large mixing bowl, whisk together soy sauce,

mirin, sesame oil, sugar, pepper, sesame seeds, garlic and green

onion. Add steak and let sit 1-2 hours.

2. Cook the beef in a medium saut pan over medium-high heat untilmedium-well, about 8 minutes.

3. Toast the hoagie rolls in a toaster oven at 350 degrees, about 2

minutes.

4. Assemble: Using tongs, place 1/4 of the beef (about 6 ounces) into

the hoagie bun. Immediately top with 2 halves of the provolone

cheese and 1/4 of the sliced green onions. Garnish with Sriracha, if

desired. Stuff your face.


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Mexican Turkey BurgerMexican Turkey Burger

Makes: 4 burgers


Ingredients

1 pound ground turkey

1 egg, beaten

1/3 cup chopped cilantro

1/2 cup chopped red onion

1/2 cup chopped tomato

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil (optional, for sauting)

4 hamburger buns, split

2 medium tomatoes, sliced

1 cup mixed baby greens

1. In a large mixing bowl, combine the ground turkey, egg, cilantro, red

onion, tomato, cumin, oregano, garlic powder, salt and black pepper.

Separate the mixture into 4 equal-sized patties, about 1/2 thick.

2. On a grill pan or in a saut pan with a dash of vegetable oil over

medium-high heat, cook the turkey patties until the juices run clear,

about 5 minutes on each side.

3. Toast the hamburger buns on the grill or pan until warm and slightly

crisp, about 1-2 minutes.

4. Assemble: For each burger, add 1-2 tomato slices, 1/4 cup mixed

baby greens and a turkey patty. Be surprised that you dont miss the

good ol fashioned beef patty.


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Roast Beef & Gruyere PaniniRoast Beef & Gruyere Panini

Makes: 4 sandwiches


Ingredients

For the dressing:

1 teaspoon Dijon mustard

1 tablespoon red wine vinegar

2 tablespoons parsley, finely chopped

1/4 cup olive oil

For the sandwich:

1 cup button mushrooms, thinly sliced

2 tablespoons olive oil

1/4 red onion, very thinly sliced

1 cup red cabbage leaves, very thinly sliced

2 cups spinach leaves, washed and trimmed

8 slices French bread

12 thin slices roast beef

4 slices gruyere cheese

1. Turn on panini maker. If applicable, set to medium-high setting.

2. Make the dressing: Whisk together Dijon mustard, red wine vinegar

and parsley. Whisk in olive oil. Set aside.

3. Lightly toss the sliced mushrooms into the vinaigrette and set aside.

4. Heat 2 tablespoons olive oil in a pan over medium heat. Add the redonions and soften, about 3 minutes. Add the red cabbage and cook

until slightly softened, about 2 minutes. Set aside.

5. Assemble: Brush dressing onto the inside slices of the sandwich

bread. For each sandwich, layer 1/4 cup mushrooms, 1/4 cup red

cabbage, 1/2 cup spinach, 1-2 tablespoons red onion, 3 roast beef

slices and 1 gruyere slice onto 1 bread slice. Top with remaining

bread slice. Press into panini maker until light golden brown, about 10

minutes on medium-high setting.


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Portobello Mushroom BurgerPortobello Mushroom Burger

Makes: 4 burgers


Ingredients

For the garlic oil:

1/2 cup olive oil

1 tablespoon minced garlic

For the garlic aioli:

1/2 cup light mayonnaise

Juice of 1/2 lemon

2 tablespoons minced garlic

For the sandwich:


4 large portobello mushrooms, stemmed and gills

removed

4 1/4-inch-slices of whole red onion

4 1/4-inch-slices of whole heirloom tomato

1 cup arugula

4 burger buns, split

Salt and freshly ground black pepper, to taste

1. Prep garlic oil and aioli: Mix 1/2 cup olive oil with 1 tablespoon minced garlic and

set aside. Mix the 1/2 cupmayonnaisewith juice of 1/2 lemon, 2 tablespoons

minced garlic and pinch of salt and pepper, and set aside.

2. Heat a grill pan or saut pan over medium-high heat. If using a saut pan, add a

dash of vegetable oil.

3. Brush each side of the Portobello mushrooms with the garlic oil. Season with salt

and pepper. Grill the mushrooms until marked and slightly tender, about 3-4 minutes

on each side. Set aside.

4. Add the onion slices to the grill pan, and cook until lightly marked, about 2 minutes

on each side. Set aside.

5. Brush the insides of the bread with remaining garlic oil. Toast on the grill/pan until

marked, about 1 minute.

6. Assemble: Spread about 1/2 tablespoon garlic aioli on each bread slice. For each

burger, add 1 mushroom, 1 onion slice, 1 tomato slice and 1/4 cup arugula. Marvel

at how surprisingly substantial this veggie burger is.


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Chicken Pesto PitaChicken Pesto Pita

Makes: 4 sandwiches (half pitas)


Ingredients


2 boneless, skinless chicken breasts (about 10ounces total)

Salt and pepper

2 garlic cloves

2 cups packed arugula

2 tablespoons fresh basil (3-4 leaves)

1 tablespoon lemon juice

1 teaspoon lemon zest

1/2 cup grated Parmesan cheese

1/2 cup olive oil


1 medium tomato, cut into 8 thin slices

2 pitas, split in half

1. Heat a grill pan or saut pan over medium-high heat. If using a saut

pan, add a dash of vegetable oil. Lightly season both sides of the

chicken breasts with salt and pepper. Grill until done, about 6-7

minutes on each side. Set aside to cool.

2. In a food processor, pulse together the garlic, arugula, basil, lemon

juice, lemon zest, Parmesan cheese and olive oil until pured. Pour

into a medium mixing bowl and combine with mayonnaise.

3. Cut the chicken into bite-sized cubes. Toss with the pesto-

mayonnaise sauce.

4. Assemble:Add 2 tomato slices inside each pita half. Spoon 1/4 of

the chicken pesto on top of the tomato, inside each pita. Can be

served cold or at room temperature.


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Sloppy JoeSloppy Joe

Makes: 6 burgers


Ingredients

2 tablespoons vegetable oil

1-1/2 pounds ground sirloin

1 onion, chopped

4 cloves garlic, minced

1 12 ounce can tomato paste

1 cup beer (medium-bodied)

1 teaspoon distilled white vinegar

2 tablespoons chili powder

2 tablespoons brown sugar

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon paprika

Salt and pepper

6 hamburger buns, split

1. In a large pot over medium-high heat, heat oil. Add the ground

sirloin and saut for 5 minutes. Add the onion, sauting until

tender, about 5 minutes. Add garlic and season to taste with salt

and pepper. Drain the fat.2. Add tomato paste, beer and vinegar, stirring until well-combined.

Stir in chili powder, brown sugar, cumin, oregano, paprika, and

more salt and pepper, to taste. Let simmer 15 minutes.

3. Assemble: While the mixture is simmering, pop the hamburger

buns in a toaster oven at 350 degrees, about 2 minutes. Spoon

meat onto buns and gloriously relive those days in summer camp.

Or not. Either way, drink the remaining beer.


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Grilled Shrimp Po BoyGrilled Shrimp Po Boy

Makes: 6 sandwiches


Ingredients

For the shrimp marinade:

2/3 cup olive oil

Juice of 2 lemons

2 tablespoons Worcestershire sauce

1 teaspoon paprika

1 teaspoon salt

1 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

3 garlic cloves, smashed

1-1/2 pounds shrimp, peeled and deveined

For the garlic aioli:


Juice of 1/2 lemon

2 tablespoons minced garlic

Salt and pepper, to taste


6 French bread rolls (4 to 6)

2 medium tomatoes, cut into 12 thin slices

1. Marinate the shrimp: In a small bowl, whisk together the olive oil, lemon

juice, Worcestershire, paprika, salt, garlic powder, black pepper, onion

powder, cayenne pepper, oregano and thyme. Add the smashed garlic.

Transfer to a bowl large enough to hold the shrimp. Add shrimp in a single

layer. Cover and refrigerate for 30 minutes to 1 hour.2. Make garlic aioli: In a small bowl, mix together the light mayonnaise,

lemon juice and minced garlic. Add a pinch of salt and pepper. Set aside.

3. Heat a grill pan or saut pan over medium-high heat. If using a saut pan,

add a dash of vegetable oil. Grill the shrimp until pink, about 3 minutes on

each side. If desired, toast the bread on the pan, about 1-2 minutes.

4. Assemble: Spread about 1 tablespoon aioli on each baguette, add 2

tomato slices and about 4 ounces of shrimp. Serve and enjoy!


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Banana, Marshmallow & Nutella SandwichBanana, Marshmallow & Nutella Sandwich

Makes: 2 sandwiches (serves 4)

Total time: About 10 minutes

Ingredients

3 tablespoons dark brown sugar

3 tablespoons butter, softened

4 slices white bread

About 4 tablespoons Nutella

4 tablespoons mini marshmallows

1 medium banana, thinly sliced

1. In a small bowl, mix together brown sugar and softened butter until well combined. Spread the mixture onto the

outsides of the white bread.

2. Spread Nutella onto theinsides of 2 slices of the white bread, about 2 tablespoons for each slice. Add 2

tablespoons mini marshmallows and half of the sliced bananas onto each slice. Top with the remaining 2 slices of

buttered bread.

3. Heat a non-stick pan over medium-high heat. Cook sandwiches until golden brown, about 2-3 minutes on each

side. Slice sandwiches in half and serve. Post pictures on Instagram to make your friends jealous.


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Amanda Natividad is a recent graduate of Le Cordon

Bleu and an older graduate of UCLA. Her favorite things

include funny pictures of cats, Fantasy Football, colored

Post-It Notes, cured meats and whisky (and whiskey).

Not necessarily in that order. You can find more of her

recipes on DelishMegish.com and follow her on Twitter

@amandanat.

About the Author
http://www.twitter.com/amandanathttp://www.twitter.com/amandanathttp://www.delishmegish.com/http://www.delishmegish.com/

10 sandwich recipes for every meal of the day

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