SANDWICH RECIPES

FOR EVERY MEAL OF THE DAY

10

AMANDA NATIVIDAD

10 Sandwich Recipes

for Every Meal of the Day Amanda Natividad

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Introduction
When people ask me what my favorite food is, they’re either amused or disappointed that my answer is sandwiches. As much as I wish I could say it’s something exotic like sweetbreads (calf’s pancreas or thymus) or balut (fertilized duck egg), I can’t. There’s 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 don’t need years of culinary experience to know how to make the perfect sandwich. And so, I’ve compiled 10 of my favorite sandwich recipes into one book. They’re all easy to prepare and can be cooked in less than half an hour. Although this collection is a small one, there’s a sandwich for every craving, every diet 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 100calorie 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!

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Hawaiian 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 sauté pan over medium-high heat. Add 1 tablespoon vegetable oil. Sauté 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.

Grilled Vegetable & Hummus Pita
Makes: 4 sandwiches (half pitas)
 Total time: 15 minutes Ingredients • Olive oil • 1/3 of a large eggplant, sliced lengthwise into 1/2″ ovals • 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 sauté 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. Divide each 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!

Bulgogi Philly Cheesesteak
Makes: 4 sandwiches Total time: 20 minutes 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 bias

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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. Cook the beef in a medium sauté pan over medium-high heat until medium-well, about 8 minutes. Toast the hoagie rolls in a toaster oven at 350 degrees, about 2 minutes. 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.

Mexican Turkey Burger
Makes: 4 burgers Total time: 20 minutes 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 sautéing) • 4 hamburger buns, split • 2 medium tomatoes, sliced • 1 cup mixed baby greens

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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. On a grill pan or in a sauté 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. Toast the hamburger buns on the grill or pan until warm and slightly crisp, about 1-2 minutes. Assemble: For each burger, add 1-2 tomato slices, 1/4 cup mixed baby greens and a turkey patty. Be surprised that you don’t miss the good ol’ fashioned beef patty.

Roast Beef & Gruyere Panini
Makes: 4 sandwiches
 Total time: 25 minutes 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

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Turn on panini maker. If applicable, set to medium-high setting. Make the dressing: Whisk together Dijon mustard, red wine vinegar and parsley. Whisk in olive oil. Set aside. Lightly toss the sliced mushrooms into the vinaigrette and set aside. Heat 2 tablespoons olive oil in a pan over medium heat. Add the red onions and soften, about 3 minutes. Add the red cabbage and cook until slightly softened, about 2 minutes. Set aside. 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.

• 8 slices French bread • 12 thin slices roast beef • 4 slices gruyere cheese

Portobello Mushroom Burger
Makes: 4 burgers Total time: 20 minutes 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: • Vegetable oil (optional, for sautéing) • 4 large portobello mushrooms, stemmed and gills removed 1. Prep garlic oil and aioli: Mix 1/2 cup olive oil with 1 tablespoon minced garlic and set aside. Mix the 1/2 cup mayonnaise with juice of 1/2 lemon, 2 tablespoons minced garlic and pinch of salt and pepper, and set aside. Heat a grill pan or sauté pan over medium-high heat. If using a sauté pan, add a dash of vegetable oil. 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. Add the onion slices to the grill pan, and cook until lightly marked, about 2 minutes on each side. Set aside. Brush the insides of the bread with remaining garlic oil. Toast on the grill/pan until marked, about 1 minute. 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. • 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

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Chicken Pesto Pita
Makes: 4 sandwiches (half pitas) Total time: 20 minutes Ingredients • Vegetable oil (optional, for sautéing) • 2 boneless, skinless chicken breasts (about 10 ounces 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

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Heat a grill pan or sauté pan over medium-high heat. If using a sauté 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. In a food processor, pulse together the garlic, arugula, basil, lemon juice, lemon zest, Parmesan cheese and olive oil until puréed. Pour into a medium mixing bowl and combine with mayonnaise. Cut the chicken into bite-sized cubes. Toss with the pestomayonnaise sauce. 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.

• 1/4 cup light mayonnaise • 1 medium tomato, cut into 8 thin slices • 2 pitas, split in half

Sloppy Joe
Makes: 6 burgers Total time: 40 minutes 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. In a large pot over medium-high heat, heat oil. Add the ground sirloin and sauté for 5 minutes. Add the onion, sautéing 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.

• 1 teaspoon paprika • Salt and pepper • 6 hamburger buns, split


Grilled Shrimp Po’ Boy
Makes: 6 sandwiches Total time: 15 minutes 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: • 1/2 cup light mayonnaise • Juice of 1/2 lemon • 2 tablespoons minced garlic • Salt and pepper, to taste • Vegetable oil (optional, for sautéing) • 6 French bread rolls (4″ to 6″) • 2 medium tomatoes, cut into 12 thin slices

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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. 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. Heat a grill pan or sauté pan over medium-high heat. If using a sauté 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. Assemble: Spread about 1 tablespoon aioli on each baguette, add 2 tomato slices and about 4 ounces of shrimp. Serve and enjoy!

Banana, 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 the insides 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.

About the Author
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.

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