do you guys know any tasty sandwich recipes??i'm sick of the normal sandwich fillings?

Answer 1

"Grown Up" Grilled Cheese Sandwich
1 loaf Italian bread such as ciabatta
1 pound Teleme or Brie cheese
1 pound sliced smoked ham (applewood if available)
Butter
3 to 4 tablespoons Dijon mustard
1 cup roasted red peppers
Cut loaf of bread in half lengthwise. Top the bottom bread slice with the Teleme cheese, then the smoked ham, distributing it evenly. Place top of bread on sandwich and brush with butter.
Heat a sandwich grill until hot. Set sandwich, butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.
Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard, and add roasted peppers, if desired.
Replace the top slice of bread, cut the sandwiches into slices, and serve immediately.

Smoky Chicken Patties on Buttered Toast
1 1/2 pounds ground chicken breast
1 tablespoon smoked sweet Hungarian paprika, available on spice aisle in small cans*, a palmful
1 1/2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1/4 to 1/3 cup chopped parsley, a couple of handfuls of leaves, chopped
1/2 medium yellow skinned onion
4 cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil, 2 turns of the bowl
8 slices sandwich white or whole-wheat bread
2 to 3 tablespoons butter, softened
2 cups chopped baby spinach, watercress or arugula
Heat a large nonstick skillet over medium high heat.
Place chicken in a bowl and add the smoked paprika, grill seasoning and parsley to it. Using a hand held grater or microplane, grate the onion into the chicken. Add the garlic and mix to combine. Make a mini patty, the size of a quarter, and cook it up, a minute on each side, to taste and check seasonings. If you want it really smoky, like Boo, you can adjust the seasonings accordingly. Drizzle the chicken mixture with about 2 tablespoons extra-virgin olive oil and form 4 large thin patties then place them in the pan. Cook patties 5 minutes on each side. Toast bread slices and spread liberally with softened butter. Serve patties on buttered toast with some chopped dark greens.

Chicken and Artichoke Parmesan Heros
3 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, chopped
2 (28-ounce) cans whole tomatoes in puree, pureed in a blender until smooth
1/2 teaspoon salt
3/4 teaspoon black pepper
6 pounded, pre-cooked breaded chicken breast halves (from the deli counter)
4 (12-inch-long) loaves Italian bread, halved lengthwise
1 (12-ounce) jar marinated artichokes, drained
1 pound fresh mozzarella, thinly sliced
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 ounces)
Heat olive oil in a 4 to 5-quart heavy saucepan over moderately high heat until hot but not smoking; then cook onion, stirring occasionally, until golden, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add tomato puree, salt, and pepper and simmer, uncovered, stirring occasionally, until slightly thickened, about 30 minutes.
Preheat oven to 400 degrees F.
Arrange bottom halves of bread loaves on a large baking sheet and tops on another large baking sheet, all with cut sides up. Spread 1/4 cup tomato sauce on each top and bottom. Divide chicken between bottom halves. Top each (open-faced) sandwich with 1/4 cup tomato sauce, 1/4 of the artichokes, 1/4 of the mozzarella, and sprinkle with some of the Parmesan.
Bake open-faced sandwiches in lower third of oven until cheese melts, about 3 minutes. When cheese begins to melt, put tops of loaves in upper third of oven and bake until edges are golden, 3 to 4 minutes (watch tops closely; they burn easily). Put tops on bottoms to make sandwiches, then slice into serving pieces.
Cooks' note: Tomato sauce can be made 3 days ahead and chilled, covered. Reheat before using.

Cheese Steaks
1 trimmed chain section from a beef tenderloin, approximately 6 to 8 ounces*
2 teaspoons olive oil, divided
Kosher salt
Freshly ground black pepper
1 medium onion, julienned
2 hoagie rolls
4-6 slices provalone cheese
Cook's Note: *Add any leftovers scraps from other parts of the tenderloin that you like
Remove the beef from the refrigerator 1 hour before cooking.
Preheat a grill pan over high heat.
Lightly pound the chain with a smooth meat mallet until it is even thickness throughout. Toss the meat with 1 teaspoon olive oil and season with salt and pepper. Once the grill pan is hot, place the chain on the pan and cook on both sides until cooked through, approximately 3 to 4 minutes per side. If necessary, cut the chain in half or thirds to fit on the pan. Remove the chain from the grill and wrap in aluminum foil. Allow to rest while the onions are cooking.
Add remaining teaspoon of oil to grill pan and saute the onions on the grill until they are tender and beginning to brown, approximately 7 to 10 minutes.
Put some of the cheese in the hoagie rolls. Slice the beef into small strips and divide evenly among the hoagie rolls. Pour any juice from the meat onto the hoagie as well. Top the meat with some cheese, followed by the onions. Wrap the sandwiches in aluminum foil for 10 minutes and serve.

Answer 2

I made these tonight, and they were really good. I didn't have turkey, but did have some very thinly sliced Black Forest Ham which tasted wonderful Give them a try.



Venetian Panino Yield: 6 to 12 servings



8 ounces Gruyere, shredded
2 tablespoons butter, at room temperature
2 tablespoons Dijon mustard
1 garlic clove, chopped
12 ounces sliced turkey
12 slices wheat or sourdough bread, crusts removed
6 tablespoons olive oil

Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable.

Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.

Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately

Answer 3

Yeah take potato salad (the one at your deli) and smash it until it turns into a mash potato like filling and spread it onto bread, buy pieces of fried chicken and shred up big chuncks of it and put that in the sandwich and last but not least add a couple of slices of THIN honey ham to it. To make this a better sandwich, do not use sandwich bread, use french bread or a croissant split in half. I got this recipe from being tired of regular fillings. ENJOY CUZ IT'S DELISH.

Answer 4

for a sandwich with an asian flavor, try this....
Buy:
- a pack of kani (fake crab meat, used in japanese maki)
- mayonnaise
- fresh ripe philippine mango (much sweeter, more yellow and slender in shape than the thai counterpart)
- cucumber slices
- lettuce
- salt and pepper to taste
- preferred type of bread

Procedure:
- "mash" the kani pieces with a fork so that you're left with strands of maki, rather than whole pieces
- add mayonnaise, salt and pepper as desired
- peel the mango and remove the seed and slice into thin portions
- get the bread and put lettuce leaves on it
- put the maki + mayonnaise on the lettuce
- add the mango slices
- add cucumber slices
- toast the bread if you want

This is really simple to make, provided if the ingredients are available..

Answer 5

Some of my favorites...

Roast beef, cheddar, and Claussen pickle slices on wheat with Miracle Whip light.

Hummus, grilled chicken, American cheese, and green peppers tucked into a pita pocket.

Egg salad, lettuce, green peppers on rye.

Tuna salad with grapes in it on raisin bread (this sounds so weird, but it's delicious!).

Refried beans, salsa, and shredded cheddar spread in a tortilla, rolled up, and heated until the cheese is melted.

Turkey, mayo, avocado, and cucumber on bread of your choice.

Ham, American, and coleslaw on a bun.

Answer 6

Prosciutto, fresh mozzarella, fresh basil and basalmic vinegar on a baguette.

Rare roast beef, cream cheese and sliced green onion on a bagel

Fresh mozzarella, tomato and arugula, on pannini (grilled sandwich)

Brie, and ham on a baguette

Peanutbutter, rasberry jam and cheddar cheese. It sounds weird but it's deliscious

Cheddar Cheese and Mango chutney on dark brown bread.

Cheddar and Onion Sandiwches (Very English)

Salmon, Cream Cheese, Onion, Tomato and Capers on a Bagel

I'm getting hungry

Answer 7

maybe try a wrap instead. I like the California wrap. I make it w/ smoked turkey, oven roasted turkey, guacamole, tomato, Swiss and provolone cheese. You can put on just toasted bread too if you dont like the wrap idea.

Answer 8

THis is really good!... Spread cream cheese on raisin bread then put a thin layer of cranberry rellish on it, provolone cheese and thinly sliced turkey breast. Grill it and enjoy!
other ideas:
-grilled cheese with honey mustard
-tuna melt
-bread, mayo, this sliced tomato, cheese....(open face) broil till toasted

Answer 9

wellll.....i don't like sandwiches much....we eat tuna melts a lot though, just mix tuna and mayo, put on a slice of bread, broil till chese is melted. yummy, yummy, u can add onion, celery, peppers, whatever u like to spice it up a little

Answer 10

Egg Salad sandwiches..Lots of receipes on the net for it..

Answer 11

http://www.cooks.com/rec/search?q=+sandwich+recipes

this site is full of sandwich recipes.