Sandwich

If I've learned one thing about making breakfast sandwiches over the years, it's that it's always necessary to have a creamy element to bring the whole thing together.

Not only will you love pulling this make-ahead sandwich out of the freezer on weekday mornings, but it will also totally change the way you think about egg whites.

When a yogurt parfait or smoothie just won’t cut it in the morning, a breakfast sandwich will surely be your ticket to breakfast success. What recipe do you fall on to keep hunger at bay? Do you go the classic bacon, egg, and cheese route? Do you reach for a bagel? Do you opt for the freezer-friendly breakfast sandwich? Well, the internet has spoken. Pinterest has dubbed this the most popular breakfast sandwich on its platform — it has been saved over 75,000 times.

The secret to successful stress-free mornings is a stash of these freezer-friendly breakfast burritos.

I wait all year to eat my weight in caprese salads during the summer. While I could easily make them through the year, they’re barely average with sub-par, out-of-season tomatoes. So it’s worth it to hold out until tomatoes peak and creamy, fresh mozzarella begs to join in on the fun. But eating caprese in its classic form is just one way to enjoy it — this twist on a grilled cheese just might rival the original.

Don’t mistake sandwiches as a lunchtime-only food. Yes, PB&J might not be the most exciting dinner, but there are plenty of complex (but not complicated) sandwiches out there that will satisfy you for your evening meal. Here are a dozen of our favorite dinner-worthy sandwiches. You’ll be happy to know that making bánh mì sandwiches at home is easier than you might think — especially this tofu version. The Cuban sandwich is one of our favorites.

Grilled cheese with fresh tomato always seems like a really satisfying sandwich — until you sit down and eat one, that is. The problem is that melty cheese and wet tomatoes make for a very unstable sandwich. By making an open-faced grilled cheese and adding fresh tomatoes that have been patted dry, we can avoid many of the pitfalls that plague what should be a perfect pair. This sandwich is a little bit more involved than your classic grilled cheese.

Summer is all about casual and relaxing meals. With the sun shining bright, it’s prime time to spend more time outside than caught up in the kitchen. Enter: the sandwich. Sandwiches are the perfect way to spend less time in the kitchen and less time cleaning while still feeling satisfied after a meal. They come together quickly and, since you don’t need any silverware, you can skip cleaning some dishes. Plus, it’s always more fun to eat with your hands.

You don’t actually have to eat a Caesar salad to savor the essence of its best flavors. Inspired by the dressing that brings the classic salad together, these bean-filled veggie burgers get a big boost of flavor with the help of a few simple pantry ingredients. You won’t find bottled dressing anywhere near these burgers.

Chicken Caesar wraps have had their time to shine, but now we forge ahead with a well-deserved (and much-needed) update. Inspired by the lunchtime classic, this salmon-packed version has everything you’d expect, with a twist. Crisp romaine is swapped for leafy kale, while rich and flaky canned salmon takes the place of chicken. To make this no-cook meal complete, everything is tossed with creamy Caesar dressing and shredded Parmesan before getting folded into your favorite tortilla.

Looking for an exciting new lunch to bring to the office? One you’ll actually want to eat instead of ordering takeout? Need a picnic- or beach-friendly midday meal option? This veggie-packed sandwich is just the ticket. For a sandwich to be truly great, it needs to have a balance of flavors and textures.

In honor of Bastille Day, today’s Delicious Link is a nod to French cuisine. While you could certainly make a simple ham-and-cheese baguette, this slightly more decadent version of the classic sandwich — served warm on a buttery croissant — kicks things up a notch. Stop by your local bakery, pick up a couple of croissants, and make this sandwich for dinner tonight. The key to these delicious sandwiches is the glaze that gets brushed on top of the croissants before baking.

If you’re tired of eating the same ol’ sandwich for lunch every day, switch things up this week with a flavorful burrito instead. From rice and Korean BBQ beef, to fresh herbs and kimchi, this burrito will keep you happy and full until dinnertime. Perhaps the best part of this recipe is the fact that you don’t even have to turn on your oven or stove.

The turkey and cheese sandwich is a lunchtime classic. It’s the kind of midday meal you can count on being a universal hit with almost everyone at the table (except the vegetarians, obviously, but there’s a sandwich for them too). When you’re tackling lunch for a crowd, there’s no need to make 10 turkey sandwiches to go around. One or two big ones is all you need. This is how to pull it off. To get started, put away the bread and rolls — we’re going bigger.

When I’m in charge of bringing lunch to a picnic or tackling lunch duty for the whole family, my game plan is tried, true, and most importantly, simple: one sandwich that’s big enough to feed everyone. And right now, in the spirit of celebrating ripe summer produce, this version gets its inspiration from one of my favorite fresh salads.

My dad was one of eight children, and his mother and father owned a general store and deli after escaping the New Jersey suburbs for a small town in Vermont, which is just to say — my grandmother knew how to make a big sandwich for a crowd. I spent many summers in her kitchen preparing picnic lunches for two or three aunts and a circus of cousins to take to the lake. These large sandwiches became a staple of summer. They were filling, could be made well in advance, and traveled well.

Once you nail the classic recipe for sloppy joes, you can continue to customize it by adding flavor and swapping ingredients to make this weeknight staple just what your family wants. In this rendition of the sloppy joe, we used light and lean ground turkey in place of ground beef, and made a few ingredient swaps to ensure the filling was Paleo-friendly and gluten-free. Sloppy joes are a blank canvas.

The weeknight classic, slow cooker-style.

My husband’s family has a little house on Southport Island, Maine. Every summer we trek to this beautiful, quiet oasis to unplug and relax — and eat lobster, of course. The classic lobster roll, however, leaves much to be desired; the sad, lifeless hotdog bun really ruins it for me every time. Enter: the garlic bread hoagie. While lobster roll purists may scoff at this idea, I think it’s rather ingenious.

When fancy toast swept through San Francisco, littering cafe menus with $4 slabs of thick bread showered in cinnamon sugar or almond butter and homemade jams, I resisted trying it for a long time. When I caved and ordered one, I finally understood the appeal of just-toasted bread and quality toppings. The toast revolution doesn’t have to be for breakfast only, though — here’s one with creamy ricotta cheese, lemony peas, and crispy prosciutto!

Whenever I see a seafood po’ boy on a restaurant menu, I’m usually tempted to order it because I’m such a fan of the combination of crispy fried seafood, cool lettuce, and creamy mayo on a soft roll. A deep-fried po’ boy is not usually something I’d attempt in my own kitchen, but this version of it — with quickly sautéed shrimp — is easy enough to throw together on a busy weeknight.

We’ve received a lot of requests over the years for healthy, portable meals. With busy lifestyles that juggle sports, after-school activities, and late nights in the office, it’s no wonder that people are looking for on-the-go meals. Wraps always fit the bill since they don’t need to be heated and can even be eaten with one hand. These vegetarian wraps are full of nutritious garbanzo beans and fresh vegetables and get a flavorful kick from salty feta.

Filled with plenty of cheese and pan-fried in butter (or mayo!), grilled cheese sandwiches are notoriously decadent. If you want to cut through the richness with something a little spicy and a little funky, you’re going to love this recipe for a kimchi grilled cheese — or grilled kimcheese, if you will. This recipe calls for mixing softened butter with grated Parmesan and spreading it on one side of each slice of bread.

When the dinner rush means you need to put a healthy, flavorful meal on the table fast, it’s time to consider a sandwich — or burger, or wrap. These vegetarian takes on the handheld meal deliver on satisfaction and give you the added bonus of an extra helping of veggies, beans, or grains. There’s a chickpea and sweet potato patty laced with the sweet heat of Sriracha, and a beet-based veggie burger that owes its savory essence to smoked paprika.

If you’re looking for a variation on the standard meatball, it’s time to consider kofta. It is essentially a spiced meatball with many versions that can trace their origin across the Eastern Mediterranean and Central and South Asia. Depending on the region, kofta can be made with any number of ground meats or seafood.

Meatball sandwiches are one of those hearty meals that I don’t mind eating as a filling lunch or for dinner — whenever the craving hits for some comfort food. Marinara sauce and mozzarella are a classic combination, but with the help of some enchilada sauce and Monterey Jack cheese, these meatballs can go in a spicy Mexican direction instead.

Mushrooms duxelle is just a fancy French term that refers to sautéeing finely chopped mushrooms, onions, and herbs for a long time until they form a paste-like texture. The creamy mushrooms are delicious when spread over crusty bread. But an even better use is to add some sour cream and make a sumptuous gravy to pour over a warm, buttery biscuit.

I’m a huge supporter of using store-bought ingredients and making them special. As if using two waffles as your breakfast sandwich bread wasn’t awesome enough, this super-impressive spicy maple butter will knock this meal out of the park. Whipping up a special butter right after you’ve crawled out of bed may seem to you like climbing Mount Everest with one leg, but you can make it ahead, and I promise you it is so worth it.

I love how the concept of a sandwich is simple yet freeing. Yes, there’s usually bread involved, but the fillings are entirely up to you. There’s nothing wrong with the classics, but how about a few new ones to try out for lunch next week? Lunches get boring because they get repetitive, but I promise this week’s lunch plan is anything but.

A good vegan sandwich needs some careful thought and construction. It has to have a good balance of textures and flavors, but it should also be satisfying without relying on meat or cheese. Portobello mushrooms are a popular ingredient choice (for good reason), and this one is no exception. Throw some sourdough bread in the toaster and let’s get cooking!

Club sandwiches are usually best in the summer when tomatoes are at their peak, but what do you when the craving hits in cold-weather season and the only tomatoes available are rock-hard and sad? Just pop those tomatoes into a hot oven and you’ll have juicy oven-roasted tomatoes in just 30 minutes. Stack them into a club sandwich that you can enjoy — even with a few feet of snow outside.

The Cubano — a traditional pressed sandwich layered with two (!) kinds of pork and gooey cheese, balanced by tangy pickles and mustard — gets a quick-and-easy makeover with this big-batch version. Soft, squishy potato rolls replace the traditional crusty rolls for when you don’t want to be panini-ing sandwiches to order. Instead, by using a heavy sheet pan to press the sandwiches into crispy, melty form, you can make a dozen at a time without breaking a sweat.

I’ve always loved collard greens, but usually in a stewed, completely cooked-down form, with lots of broth flavored with smoky meat. But eating the greens raw never occurred to me until recently, when they were suggested as a sandwich bread substitute. Turns out they’re a great, light alternative when you’re looking for something other than bread. I always assumed raw collard greens would be tough, fibrous, and have an unpleasant vegetal taste.

There’s no denying the comfort that a grilled cheese sandwich brings. In fact, I don’t think of a grilled cheese sandwich as kid food — I think of it just as good food. The concept is highly adaptable too, so if you’re looking for a new version, or perhaps a gluten-free one, here’s one for you. You know those big tubes of shrink-wrapped polenta you see in the store? They make perfect “bread” for an Italian-inspired grilled cheese sandwich.

On our recent trip to Minnesota, we ate wild rice every chance we could get, savoring the chewy texture and rich, nutty flavor of this Great Lakes specialty. Some of our most memorable meals were the meat-free, wild rice burgers served at restaurants like Fitger’s Brewhouse, Black Woods, and Grandma’s in Duluth.

A bowl of spaghetti and meatballs with a side of garlic bread is the epitome of comfort food. If you’re looking to combine all the best elements of this classic Italian meal, I’ve got just the sandwich for you. Yes, these meatball subs are made with garlic bread rolls. You brush garlic-infused butter on the outside and inside of some fresh rolls, and bake them in the oven until they’re slightly crisp and golden-brown.

Cheesy? Check. Comforting? Check. Impressive? Check. Whereas most party-friendly ideas for grilled cheese involve shrinking everyone’s favorite sandwich down to finger food, we’re heading in the opposite direction with this recipe. Simply by grabbing a round bread boule instead of an oval loaf, you’ve got the tools to make a super-sized grilled cheese that really fills out the skillet. Think of this technique as a template for making your own crazy grilled cheese combinations.

Grilled cheese and soup have been best friends since before you were even born. They are a natural match because they are both equally comforting, delicious, and easy to eat. But that doesn’t mean you should take this pairing for granted. Different kinds of soups deserve the appropriate kinds of grilled cheese sandwiches. Let me show you how it’s done. Then you should try this grilled cheese and apple sandwich with Sriracha butter from The Endless Meal.

My husband, Dan, would eat a cheeseburger pretty much every day of the week if I let him. This is not conjecture; it’s an established fact. It’s his desert-island food, and should we ever be stuck on a magical cheeseburger-filled desert island, he’s free to eat as many as he wants, as often as he wants. It’s also true that Dan works in Manhattan, which is in fact an island with no shortage of great burgers.

I’m not going to pretend this is an authentic, best-in-the-world Philly cheesesteak — I’m from Alabama, for cryin’ out loud! For the real deal, you’ll have to head to Philadelphia; eat your way through a couple hundred hoagie shops, gas stations, and street food stands; and then decide a favorite for yourself.

The classic French croque madame — a ham-and-cheese sandwich, covered with a creamy béchamel and topped with a fried egg — is one of the most perfect meals out there. But when you want to stray a little from tradition, make this version, which adds a healthy dose of spinach to the béchamel and swaps smoked salmon for the requisite ham.

For this burrito-inspired dinner bowl, I ditched the tortilla and layered everything into a big bowl. Tender brown rice, garlicky black beans, spicy roasted corn, fresh cherry tomatoes, avocado chunks, and the most delicious cilantro-lime dressing drizzled over the top — each bite is perfect!

It's all wrapped up in an easy Dijon vinaigrette.

Is there anything more beautiful than a well-crafted ice cream sandwich? One with sturdy cookies to support a thick layer of ice cream filling? I don’t think so. It’s the perfect portable dessert to keep you cool all summer long. The mint cookies ‘n cream ice cream is the real star of the show here, as it’s packed with Oreos and hot fudge. I mean, I could probably eat a pint of that on its own, no problem.

To keep these salmon burgers moist and tender, chop the salmon by hand rather than in the food processor. The salmon is easiest to chop when quite cold, as this makes the fish more firm and easier to cut. You can stick fresh salmon in the freezer for about 20 minutes — it won’t freeze, but it will firm up a bit. These may also be cooked on the grill.

You don’t have to be a vegetarian to love these hearty, flavorful meatless burgers. (You can, however, give them even more savory meatiness by adding chopped sautéed shiitake or cremini mushrooms to the mixture before forming the burgers). And by all means, make a double batch of the ketchup — you’ll find a million uses for it, and it keeps well in the refrigerator for a week.

A sweet, rich onion topping enhances the umami, or savory flavor, of these burgers. Look for 93% lean ground beef, which is enough fat to keep the burgers moist and tender, and lean enough to keep them healthy. Work the burgers as little as possible to prevent them from becoming dry. Form them into nice even patties that hold together, but try not to compact the meat too much. Also, indent the top with your thumb.

The Juicy Lucy — a thin burger with an oozing cheese filling — is beloved in Minneapolis, where two rival bars claim to have “invented” it. They are ideally suited to be made with lean ground turkey, because a Juicy Lucy is always served well-done. Just be sure to serve it with plenty of napkins! When using reduced-fat cheese, it is important to use a brand that melts well. My favorite is Kerrygold. Serve with classic condiments: ketchup, mustard, and mayonnaise.

When you want something cheesy and decadent, which do you turn to: a cheeseburger or quesadilla? What if I told you that you didn’t have to choose? Yes, that’s right. You can make a cheeseburger in a quesadilla. You’re welcome. Now, I’ve seen cheeseburgers between two grilled cheeses before, but this is not quite at that level. This isn’t a cheeseburger between two quesadillas — you only have one tortilla on top and one on bottom.