We are looking at delicious sandwiches and they are incredibly tasty. Forget basic sandwiches, these recipes make sandwiches even better. Some recipes have references to slow-cooked meats, rich with melt-in-your-mouth flavor. There are also some quick and easy recipes for busy weekdays. This list is suitable for many. Whether you prefer meat or vegetables, it has something for everyone.
1. **Panera Bacon Turkey Bravo**: Want a fast food meal that’s different from the usual fast food? People tend to think of Panera Bread.
This one really stands out and it tops our list. It’s a simple and satisfying sandwich. In addition to the classic bacon, lettuce and tomato, it adds sliced turkey. It also adds a special Bravo sauce. This creamy sauce lifts the flavor like mayonnaise. It has a tangy flavor reminiscent of ketchup. This variation connects all the flavors. It is one of the best dishes available at Panera.
2. **ALDI Sliced Sourdough (A Versatile Sandwich Base)**: Bread can be the star of a sandwich, and ALDI Sliced Sourdough is a good example of this. Many ALDI shoppers buy this bread because this sourdough makes simple sandwiches taste better.
It gives it a more special feel, like it came from a bakery. A large 24 ounce bag sells for $3.29. That’s slightly more expensive than basic bread. But it’s a very obvious value. The first thing is that the slices of bread are really big. Usually, one slice of bread makes a complete sandwich.
This bread makes really good toast. You can toast the whole loaf in a non-stick pan, or of course in a regular toaster. When it’s done it has a nice tangy flavor that tastes great with the butter and I think it makes a great sandwich base.
Read more about: The Top 9 Sandwich Chains Ranked for Your Next Bite
3. **Slow-Cooker Barbecue Sandwiches**: Imagine eating tender chicken. It tastes just like it was grilled outside. That’s the magic of Slow-Cooker Barbecue Sandwiches, giving the sandwich a new texture.
This recipe takes very little work to make and you just need to make sure to slow cook it to get very tender chicken. Then pile it high on your favorite bread and you’re done. It can be served as a complete lunch with a crunchy salad and you will love it.
Slow-Cooker Barbecue Chicken Sandwiches
Equipment
- 1 Slow Cooker 6- to 8-quart
- 1 Fat Separator or Spoon for skimming liquid
- 1 Small Saucepan
- 1 Large Nonstick Skillet
- 1 Baking Sheet for broiling sandwiches
Ingredients
Main
- 6 large skinless boneless chicken thighs (about 2 pounds)
- Kosher salt
- 2 teaspoons ground cumin
- 1 chipotle chile in adobo sauce chopped, plus 3 tablespoons sauce from the can
- 1 cup canned crushed fire-roasted tomatoes
- 1/2 medium onion grated
- 2/3 cup ketchup
- 3 tablespoons plus 1 teaspoon packed light brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup vegetable oil
- 2 cups shredded red cabbage
- 2 radishes thinly sliced
- 3 scallions thinly sliced
- 1 avocado
- 4 sesame hamburger buns
- 8 thin slices Monterey Jack cheese about 4 ounces
Instructions
- Season the chicken with salt and the cumin; transfer to a 6- to 8-quart slow cooker. Add the chipotle and adobo sauce, tomatoes and onion; toss to coat. Cover and cook on low, 6 hours.
- Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator. Pour the liquid into a small saucepan, leaving any fat in the cup. (Alternatively, skim off the fat from the cooking liquid with a spoon.) Add the ketchup, 3 tablespoons brown sugar, 2 tablespoons cider vinegar and the Worcestershire sauce to the saucepan. Bring to a boil, then reduce the heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.
- Meanwhile, whisk 2 tablespoons vegetable oil and the remaining 2 tablespoons cider vinegar and 1 teaspoon brown sugar in a large bowl. Add the cabbage, radishes, scallions and ½ teaspoon salt; toss. Set aside.
- Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes. Stir in all but ½ cup of the sauce; season with salt.
- Preheat the broiler. Slice the avocado. Put the roll bottoms on a baking sheet; top with the chicken and cheese. Broil until the cheese melts, about 2 minutes. Top with the slaw, avocado and roll tops. Serve with the remaining sauce.
Notes
4. **Chicken Biscuit Sandwiches**: A lot of people like sandwiches for lunch because of the time-saving and convenience. But after a long time of eating it, are you tired of plain sandwich bread? This one recipe can provide a nice change to your chicken sandwiches. The main change when using tender and flavorful chicken, but it is placed on a fluffy cookie instead of bread.
This pairing brings a very original taste because of the crunchy texture and sweetness of the cookie. Of course this unique base is just the beginning. This can be topped with a creamy white barbecue sauce to add even more flavor to the chicken on top.
Impossibly Easy BBQ Chicken Biscuit Sandwiches
Equipment
- 2 Mixing Bowls For biscuit dough and chicken mixture
- 1 Measuring Cups and Spoons
- 1 Baking Pan For baking biscuits
- 1 Spatula or Spoon For mixing and scooping dough
- 1 Oven
Ingredients
Main
- 1 1/2 cups Original Bisquick™ baking mix
- 1/2 cup milk
- 2 tablespoons plus 1 teaspoon honey Dijon mustard
- 1 cup shredded Cheddar cheese 4 oz
- 3 cups shredded deli rotisserie chicken
- 3/4 cup barbecue sauce
- 2 tablespoons mayonnaise
- 2 cups shredded leaf lettuce
- 3/4 cup sliced mini multicolored bell peppers
Instructions
- Preheat oven according to Bisquick package directions or to 400°F (200°C).
- In a medium bowl, mix Bisquick baking mix, milk, 2 tablespoons of the honey Dijon mustard, and shredded Cheddar cheese until just combined.
- Drop biscuit dough by spoonfuls onto an ungreased baking pan.
- Bake for 10-12 minutes, or until golden brown and cooked through.
- While biscuits bake, in another bowl, combine shredded rotisserie chicken, barbecue sauce, and the remaining 1 teaspoon honey Dijon mustard.
- In a separate small bowl, mix mayonnaise, shredded leaf lettuce, and sliced mini multicolored bell peppers.
- Once biscuits are baked, remove from oven and let cool slightly.
- Carefully slice each biscuit horizontally.
- Spoon the BBQ chicken mixture onto the bottom half of each biscuit.
- Top the chicken mixture with the lettuce and pepper mixture, then place the top half of the biscuit on top to form a sandwich.
Notes
5. **Slow-Cooker Beef Sliders with Pickled Peppers**: Slow-Cooker Beef Sliders with Pickled Peppers are well worth mentioning. This one has tangy and spicy toppings that are sure to appeal to lovers of spicy flavors.
The key, again, is the long, slow cooker time, which makes the beef tender and soaks up all the seasonings. The general procedure is to shred the beef after it’s cooked. It’s served on a fluffy bun. The tender beef is the point. Also, pickled peppers are a great topping, and their bright vinegary flavor quenches the grease.
Slow Cooker Pot Roast
Equipment
- 1 6-Quart Slow Cooker
- 1 Large Skillet For searing the roast
- 1 Cutting Board
- 1 Sharp Knife For cutting vegetables and slicing roast
- 1 Whisk For gravy preparation
Ingredients
Main
- One 4-pound beef chuck roast
- Kosher salt and freshly ground black pepper
- 1/3 cup all-purpose flour plus more for coating
- 3 tablespoons olive oil
- 4 medium carrots cut into 2-inch pieces
- 3 stalks celery peeled and cut into 2-inch pieces
- 1 medium onion cut into 1/2-inch wedges
- 3 cloves garlic mashed
- 3 tablespoons tomato paste
- 1 cup red wine
- 3 cups low-sodium beef broth
- 3 bay leaves
- 2 sprigs fresh thyme
- 1/2 teaspoon ground allspice
- 1/2 cup loosely packed parsley leaves chopped
Instructions
- Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
- Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
- Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
- Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
Notes
When building the gravy, cooking the tomato paste until 'brick-red' concentrates its flavor. Whisking well when adding flour and liquid prevents lumps. The long, slow cook time will break down the connective tissues in the chuck, making it incredibly tender. Resting the roast before slicing allows juices to redistribute, ensuring moisture. Adjust seasoning of the gravy and vegetables just before serving.
6. **Salmon Bagel Sandwiches**: Salmon Bagel Sandwiches are perfect for any time of day. Breakfast, brunch or dinner. Because they give the impression that they can get fancy and rich.
First of all it combines a chewy bagel with delicious salmon. Slow cooked salmon is used here. It’s still seasoned with special seasonings, using lemongrass to add flavor and fennel to subtlety. And the pungency of shallots was utilized to de-fish it. There was also dry white wine to add flavor. This pairing brings multiple layers of flavor to the fish, and it gives it a rich and indulgent feel.
Salmon Bagel Sandwiches
Equipment
- 1 Large Pot or Pan with Lid For steaming salmon
- 1 Cutting Board
- 1 Sharp Knife
- 1 Medium Bowl For mixing cream cheese spread
- 1 Spoon or Spatula
Ingredients
Main
- 4 lemongrass stalks bruised and cut into 4-inch pieces
- 1 fennel bulb about 14 oz., sliced
- 4 scallions halved crosswise
- 1/3 cup water
- 1/3 cup dry white wine
- 1 2-lb. center-cut, skin-on salmon fillet
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 ounces cream cheese softened
- 3 tablespoons sliced fresh chives
- 3 tablespoons finely chopped radishes
- 2 teaspoons chopped fresh dill
- 1/2 teaspoon lemon zest
- 1 1/2 teaspoons fresh lemon juice
- 4 everything bagels split
- 1 cup arugula
- 1/2 cup thinly sliced red onion
- 1/2 cup thinly sliced English cucumber
Instructions
- Prepare the steaming base by combining bruised lemongrass, sliced fennel, and halved scallions with water and white wine in a large pot or pan.
- Bring the liquid to a gentle simmer over medium heat.
- Season the salmon fillet with salt and pepper and carefully place it in the simmering liquid.
- Cover the pot and steam the salmon for 8-12 minutes, or until cooked through and flakes easily with a fork.
- While the salmon steams, prepare the cream cheese spread by mixing softened cream cheese with sliced chives, chopped radishes, chopped dill, lemon zest, and lemon juice in a bowl.
- Remove the salmon from the steaming liquid and let it cool slightly before flaking it into large pieces.
- Split the everything bagels and lightly toast them if desired.
- Spread a generous layer of the prepared cream cheese mixture on both halves of each bagel.
- Layer fresh arugula, thinly sliced red onion, thinly sliced English cucumber, and flaked salmon onto the bottom half of each bagel.
- Top with the other bagel half to complete the sandwiches.
Notes
7. **Black Bean Burgers with Comeback Sauce**: If you want a tasty vegetarian recipe option, then check this out. Instead of a patty, this one uses beans to make a delicious “patty” of slow-cooked black beans.
This alternative makes for a great tasting vegan sandwich, and the slow cooking process helps the beans to become very creamy. Also key is the homemade Comeback Sauce. This sauce is so good that some people have commented that it tastes like a mix of your favorite sauces, and can be construed as a delicious flavor that the general public will embrace. The sauce adds a creamy texture, and it brings a tanginess that pairs well with the savory beans.
Black Bean Burgers
Equipment
- 1 Grill or Grill Pan For cooking patties
- 1 Food Processor For pulsing onion, garlic, and part of the beans
- 1 Large Mixing Bowl For combining all ingredients
- 1 Spatula For handling patties on the grill
Ingredients
Main
- 1/2 medium yellow onion roughly chopped
- 1 tablespoon chopped garlic
- 2 15-ounce cans black beans, rinsed and drained, divided
- 2 tablespoons freshly chopped cilantro leaves
- 2 teaspoons freshly chopped parsley leaves
- 1 egg
- 1/2 teaspoon red pepper flakes
- 1/2 cup bread crumbs
- Salt and fresh ground black pepper
- 4 hamburger rolls
- 1 tomato sliced
- 4 small Romaine lettuce leaves or any other type you have on hand
- 1/4 cup ketchup
Instructions
- Heat a grill or grill pan over medium-low heat.
- In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
- Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
- Divide 2/3 mixture into 4 portions and form into patties. Save the remaining mixture for another use, like Black Bean Enchiladas. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.
Notes
That’s it, these sandwiches prove that this simple weekday lunch recipe can be rich and versatile.
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