Sandwiches are arguably one of the greatest culinary creations known to humankind; simple and tasty, it’s one of the first things we learn how to make. Sandwiches can become a sustaining lifeblood to any students’ meal repertoire. While the ingredients might be simple and come at a lower cost, that doesn’t equate to the quality deliciousness of the sandwich. Here are twelve sandwich recipes for foodies!
The addition of two other types of cheese to a simple grilled cheese elevates the three-cheese grilled cheese to a classier level of sandwich recipes. First, melt enough butter to thinly coat the bottom of a skillet and fry the slices of bread individually, flipping occasionally, until the bread is crisp and golden on all sides. Assemble the sandwich—a thin layer of mayonnaise, a slice of sharp Cheddar, Provolone cheese, and Swiss or Pepper Jack cheese (depending on your tolerance for spice). Butter the outside of the sandwich and return to the skillet, frying until the cheese is completely melted. Alternatively, place under a low broiler for 2-3 minutes—but watch for burning!
This hearty sandwich will be a great addition to any list of sandwich recipes. First, apply two long slices of bacon directly to a hot skillet—cutting the slices in half, and allowing to cook untouched, flipping once to cook evenly. In a second skillet, melt enough butter to thinly coat the bottom of the skillet and fry the slices of bread individually, flipping occasionally, until the bread is crisp and golden on all sides. Combine one packet of preferred tuna with a tablespoon of mustard, a heaping tablespoon of mayonnaise, and a few shakes of black pepper in a small bowl. Remove cooked bacon from skillet and allow to drain on a paper-towel-lined plate. Assemble the sandwich—spread the tuna mixture atop a slice of sharp Cheddar, cover with overlapping strips of bacon, and blanket with another slice of sharp Cheddar cheese. Butter the outside of the sandwich and return to the skillet, frying until the cheese is melty along the edges.
The recipe will be sure to impress any sandwich-lover. First, melt enough butter to thinly coat the bottom of a skillet and fry the slices of bread individually, flipping occasionally, until the bread is golden and starting to crisp. On the bottom bread slice, layer one slice of Swiss cheese, a generous smear of mashed sweet potatoes, about a tablespoon of crushed pecans, a pinch of red chili flakes (or chili powder), and another slice of Swiss cheese—and add the top bread slice. Butter the outside of the sandwich and return to the skillet, frying slowly and flipping often until the cheese has melted and the outside of crispy.
This vegetarian sandwich is a delightful addition to any repertoire of sandwich recipes. First, coat the bottom of a hot skillet with olive oil—adding two large teaspoons of minced garlic, a shake of red pepper flakes, an extra-large handful of spinach, and a few slices of roasted red peppers. Cook over low heat until peppers are warmed through and spinach is welted, then drain well and remove from heat. In a second skillet, melt enough butter to thinly coat the bottom of the skillet and fry two slices of bread individually, flipping occasionally, until the bread is crisp and golden on all sides. Assemble the sandwich—spread the spinach atop a slice of sharp Swiss cheese, cover with overlapping slices of roasted red peppers, and blanket with another slice of Swiss cheese. Butter the outside of the sandwich and return to the skillet, frying until the cheese is melty along the edges.
This chicken salad sandwich will be a wonderful addition to any collection of sandwich recipes and would make for an elegant sandwich to serve alongside an afternoon tea. This sandwich requires a soft bread—a classic white bread or potato bread will do well. In a small bowl, combine one cup of thinly sliced, cooked chicken with a heaping tablespoon of mayonnaise, half a cup of chopped celery, a few shakes of black pepper, a pinch of red pepper flakes, a teaspoon of onion powder, and half a cup of sliced almonds, mixing well. To assemble the sandwich, simply spread the chicken salad mixture evenly on either slice of bread, remove crusts, slice in quarters, and enjoy!
This spicy, meaty, cheesy sandwich will be a delicious, calorie-loaded addition to any college student’s list of sandwich recipes. First, apply two long slices of bacon directly to a hot skillet—cutting the slices in half, and allowing to cook untouched, flipping once to cook evenly. In a second skillet, melt enough butter to thinly coat the bottom of the skillet and fry the slices of bread individually, flipping occasionally, until the bread is crisp and golden on all sides. Remove cooked bacon from skillet and allow to drain on a paper-towel-lined plate. As this sandwich is relatively simple, it is recommended to add at least two different types of cheese for added depth of flavor. To assemble the sandwich, apply a thin layer of mayonnaise dotted with red pepper flakes, a slice of sharp Cheddar, overlapping strips of bacon, a slice of Pepper Jack Cheese to add a smooth spicy kick, and blanket it all with another slice of sharp Cheddar cheese. Butter the outside of the sandwich and return to the skillet, frying until the cheese is melty along the edges.
Similar to the almond chicken salad sandwich, this egg salad sandwich would make for an elegant sandwich to serve alongside an afternoon tea. This sandwich requires a soft bread—a classic white bread or potato bread will do well. Heat at least two eggs in gently boiling water for at least twelve minutes or until they are hard-boiled. Place in an ice bath until the eggs are cool enough to handle, peel, and chop the eggs into small bits. In a small bowl, combine chopped eggs with a heaping tablespoon of mayonnaise, a tablespoon of preferred mustard, half a cup of chopped celery or bacon for an additional crunch, a few shakes of black pepper, a pinch of red pepper flakes, a teaspoon of onion powder, and mix until well-combined. To assemble the sandwich, simply spread the egg salad mixture evenly on either slice of bread, remove crusts, slice in quarters, and enjoy!
First, apply at least three slices of deli-sliced ham to a hot skillet with a small pad of butter and a pinch of garlic—allow to cook untouched, flipping once to ensure even browning. In a second skillet, melt enough butter to thinly coat the bottom of the skillet and fry two slices of crusty Italian bread individually, flipping occasionally, until the bread is crisp and golden on all sides. Remove browned ham from the skillet and allow it to drain on a paper-towel-lined plate. To assemble the sandwich, apply a thin layer of mayonnaise, a slice of sharp Cheddar, overlapping the slices of ham, a slice of a milder white cheese like Swiss or Provolone, and blanket it all with another slice of sharp Cheddar cheese. Butter the outside of the sandwich and return to the skillet, frying until the cheese is completed melted.
First, apply two long slices of bacon directly to a hot skillet—cutting the slices in half, and allowing to cook untouched, flipping once to cook evenly. In a second skillet, melt enough butter to thinly coat the bottom of the skillet and fry the slices of bread individually, flipping occasionally, until the bread is crisp and golden on all sides. Remove cooked bacon from skillet and drain the excess bacon fat from the skillet, allowing the bacon to drain on a paper-towel-lined plate. Place a few slices of deli-sliced ham and salami in the same skillet and cook until browned on each side. To assemble the sandwich, apply a thin layer of mayonnaise, a slice of sharp Cheddar, and overlapping strips of bacon—layering the remainder of the meat and Cheddar cheese and topping with bread. Butter the outside of the sandwich and return to the skillet, frying until the cheese is melted along the edges.
This Mexican Torta sandwich is a simple and filling addition to any college student’s collection of sandwich recipes. This sandwich requires Kaiser rolls, half a can of preferred refried beans, and crumbled cotija or a shredded Mexican-style cheese blend. Spread each roll with a thin layer of mayonnaise and place on a hot skillet, mayonnaise-side down, allowing the bread to toast until nicely browned. Remove the toasted bread from the heat and place the can of refried beans in a small saucepan over low heat, stirring until warm. Once warmed through, spread the beans evenly on the bottom roll slice, sprinkling crumbled cotija cheese, and top with the remaining Kaiser roll. Any type of protein or roasted vegetables can be added to enhance this simple and delicious sandwich recipe; but, in its simplest form, this is a fantastic addition to any collection of sandwich recipes.
This garlic spinach sausage roll adds itself to a long line of perfectly comforting sandwich recipes. This sandwich requires steak rolls—or any type of bread traditionally used for submarine-type sandwiches. Grill the bread, each slice of bread slathered with unsalted butter, and score the sausage quickly before placing them on a grill—preferably links of spicy Italian sausage, casing removed. Coat the bottom of a hot skillet with olive oil—adding three large teaspoons of minced garlic, a shake of red pepper flakes, and an extra-large handful of spinach—and cook over low heat until spinach is wilted. Once the sausage is cooked through, assemble the sandwich by smearing warmed bread rolls with a garlic-butter mixture, layering with Provolone and shaved Parmesan cheese, and place the sausage links in the middle twin pillows of spinach.
This is one of those sandwich recipes that carries a deeply developed amount of flavor for the simplicity of the recipe. First, core and slice one apple and one pear—an apple variety that is crisp and sweet would be the best choice here, and a drained can of pear slices can be a nice substitute if fresh pears cannot be found. Melt enough butter to thinly coat the bottom of a skillet and fry two slices of crusty bread individually, flipping occasionally, until the bread is golden and starting to crisp. On the bottom bread slice, smear a liberal amount of a soft Gouda cheese, layering a slice of Cheddar cheese, the fruit, and top with the remaining bread. Return the assembled sandwich to a warm, butted skillet and grill until cheese is melted.
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