Few meals are easier to make (or eat) than a sandwich. In fact, its simplicity in nature is how the “sandwich” was born! Apparently back in the 1700s, the fourth Earl of Sandwich had a bit of a gambling problem. He asked his valet to bring his roast beef between two pieces of bread so that he didn’t have to dirty his hands while playing cards – such innovation!
That said, the same old sandwiches can get boring, so what if we mixed it up with a few creative substitutions? Here are some interesting additions and twists to 11 popular sandwiches.
I used to love peanut butter and honey sandwiches as a kid, and this recipe takes it one step further. Spread peanut butter on one slice of toasted bread, then layer with raisins and thinly sliced pears. Sprinkle with cinnamon, and then spread honey over the other slice of toast. Put them together, and you have a classic sandwich with some extra sweet nutrients.
This fancy tuna sandwich is almost as easy to make as the original, but it tastes as if it came out of a restaurant. First put some thick-cut bakery bread under the broiler and char both sides. Next, mix canned tuna (packed in oil) with thinly sliced jarred red peppers, Spanish olives and red onion. Stir in lemon zest and lemon juice, and top with Manchego cheese. Spread over bread and bake until cheese is melted.
This egg salad is made pretty much the same as any. You can use your favorite recipe if you prefer it to this one. The special addition is sliced avocado to add a punch of flavor, nutrients, and heart-healthy fat. Sprinkle in some watercress, and you’ll think you’re dining at the country club. Pass the salt, Muffy!
Just taste like the classic French dip but in a fun (and easier to eat) shape! Roll out pizza dough, layer with deli roast beef and provolone cheese and bake. Make your own au jus with this delicious recipe of sautéed onions and garlic, beef stock, Worcestershire, soy sauce and beef bouillon.
I grew up eating mayo-and-sliced-tomato sandwiches (from tomatoes out of my grandparents’ garden). My grandma could also cook up a mean fried green tomato, so this variation on the tomato sandwich hit me in the salivary glands
and the heart. My one substitution to this recipe is to use ground cornmeal (instead of flour) for dredging the tomatoes like Grandma always did!
Warning: these sliders are addictive and decadent! I’ve made them for holiday appetizers, breakfasts, lunches,
and dinners, and they’re always a hit. You may want to even double the recipe!
Two great sandwiches that taste great together? Now, why didn't I think of this? Instead of patties, this sandwich uses sautéed onions and ground beef mixed with seasonings, Worcestershire and yellow mustard. Top your buttered bread slices with the beef and your favorite cheese, and fry in the pan like a traditional grilled cheese.
Use chopped rotisserie chicken instead of canned for this delicious, sweet and savory spin on the mayo-based classic. Serve atop thick, toasted, crusty bread instead of standard toast for an extra crunchy, special touch.
This creative spin is as easy as it gets! Fry (or bake) bacon, then brush both sides of the cooked bacon with maple syrup and sprinkle with black pepper. Put bacon on thick sliced bakery bread, top with white sharp cheddar cheese and bake until cheese is melted and bread is crusty.
Grilled cheese? Yes please! But Chef Tim has tasty spin on a kids’ classic! Just add cheese, tomato, bacon and a mouthwatering medley of BBQ and ranch. Best of all, this will take you literally minutes to make.
Not many sandwiches can beat a Philly cheesesteak, but for this Buffalo wing lover, this recipe comes dangerously close! It’s super easy too: sautéed onions, thinly sliced cooked chicken breast, Buffalo sauce, provolone cheese and hoagie rolls are all you need.
Make one of these sandwiches for lunch or dinner this week, and you’ll be serving a sandwich even the Earl of Sandwich would love.
