10 Ideas for Sandwiches

I don’t know if you are like me, but boring sandwiches can be, well, boring.  These are some ideas for interesting sandwiches.  Most of them do involve some cooking – they are not the type of sandwiches that are just slapped together.
panini sandwich

  Feel free to mix and match or make substitutions.  I am sure you can also think of quite a few short-cuts.  But, hey, aren’t these supposed to be your sandwich?


1.  Roast Beef with Roasted Tomatoes and Arugula


Roasted Tomatoes:

  • 4 quartered plum tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon chopped rosemary
  • salt

Horseradish Cream:

  • 1/4 cup sour cream
  • 2 tablespoons prepared horseradish
  • freshly ground black pepper


  • 1 bunch arugula
  • olive oil
  • lemon juice


  • 8 ounces roast beef
  • 8 slices of multi-grain bread, toasted


Preheat oven to 400 degrees F.  Place tomatoes in a baking dish and drizzle with olive oil.  Sprinkle with rosemary and season with a little salt. Roast until tender, about 20 to 25 minutes.

Meanwhile, combine the sour cream and horseradish in a bowl and season with pepper.

Toss the arugula with olive oil and lemon juice.

To assemble:  Layer the tomatoes, horseradish cream, arugula, and roast beef inside the toast.


2.  Roast Pork and Pickled Cucumber


Roast Pork:

  • 1 pound boneless pork loin
  • salt
  • 1/2 teaspoon cayenne pepper


  • 1 cucumber, thinly sliced
  • 3 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons brown sugar
  • salt
  • freshly ground black pepper


  • 1/3 cup mayonnaise
  • 4 Portuguese rolls, split


Preheat oven to 450 degrees F.  Season pork with salt and cayenne pepper.  Roast to an internal temperature of 145 degrees, 20 to 25 minutes.  Let rest, then thinly slice.

For the pickle, combine the cucumber slices, vinegar, oil, sugar, a pinch of salt and a pinch of pepper.

To assemble:  Spread the rolls with mayonnaise.  Divide the pork and cucumbers among the rolls.


3.  Beets, Spinach, and Goat Cheese



  • 4 small beets


  • 2 bunches spinach
  • 2 tablespoons olive oil
  • salt
  • pepper
  • red wine vinegar

Goat Cheese:

  • 4 ounces goat cheese
  • 1/4 cup raisins
  • freshly ground black pepper


  • 4 whole wheat rolls, split

Preheat oven to 400 degrees F; wrap beets in aluminum foil and roast until tender, about 35 to 40 minutes.  Let cool a little, then remove the skins and slice.

Meanwhile, heat the oil in a large skillet over medium high heat, and wilt the spinach in the oil, in batches.  Season with salt and pepper and add a splash of red wine vinegar.

Next, combine the goat cheese and raisins and season with a little pepper.

To assemble:  Spread the rolls with the goat cheese mixture, and divide the spinach and beets among the rolls.


4.  Turkey, Smashed Peas, and Pesto



  • 1/4 red onion, thinly sliced
  • 2 tablespoons white wine vinegar

Mashed Peas:

  • 10 ounces frozen peas
  • 2 tablespoons butter
  • salt
  • freshly ground black pepper


  • 1/4 cup prepared pesto
  • 8 ounces roasted turkey, sliced
  • 8 slices white country bread


Sprinkle the onion with the vinegar and let soften for 3 to 5 minutes or so.

In a medium skillet, set over medium heat, cook the peas in butter just until heated through, 5 to 7 minutes.  Season with a pinch of salt and pepper, then mash.

To assemble the sandwiches:  Spread the bread with pesto, then layer on mashed peas, onion, and turkey.


5.  French Ham and Cheese


Compound Butter:

  • 1/3 cup finely chopped cornichons or dill pickles
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup Dijon mustard
  • 2 tablespoons chopped tarragon
  • freshly ground black pepper


  • 8 ounces deli ham
  • 4 ounces Gruyere cheese, sliced
  • 1 baguette, split

Combine chopped cornichons, butter, mustard, tarragon, and season with a pinch of pepper.  Spread on the baguette.

Layer on the ham and cheese.  Cut into 4 sandwiches.


6.  Egg, Frisee, and Caramelized Onion



  • 1 onion, sliced
  • 2 tablespoons olive oil
  • salt


  • 4 eggs
  • salt
  • freshly ground black pepper


  • 2 tablespoons fig jam
  • frisee lettuce
  • 4 brioche rolls, split and toasted


In a small skillet, heat the oil over medium heat.  Season the onion with a pinch of salt and pepper, and cook until golden, about 15 to 18 minutes.  Remove onions and set aside.

Add the eggs to the skillet and cook them, covered, to your liking.  Two to four minutes will yield cooked whites and slightly runny yolks.  You could also scramble them if you prefer.  Season with salt and pepper.

Spread the rolls with fig jam, then divide the onions, lettuce,  and eggs among the rolls.


7.  Eggplant and Peppers with Beans



  • 1 eggplant, sliced thin
  • 1/4 cup olive oil
  • salt
  • 1/2 teaspoon cayenne pepper


  • 1 cup cooked cannellini beans, rinsed and drained
  • 1 garlic clove, chopped
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • salt
  • freshly ground black pepper


  • 1/2 cup sliced roasted red pepper
  • romaine lettuce
  • 8 slices foccacia bread

Preheat oven to 400 degrees F.  Lightly brush the eggplant slices with oil, then season with salt and cayenne.  Roast, turning once, until tender, about 20 to 25 minutes.

Meanwhile, mash together the beans, garlic, tahini, lemon juice, and 1 tablespoon of olive oil.  Season with salt and pepper.

To assemble:  Divide the bean mash, eggplant, roasted red pepper, and lettuce among the bread.


8.  Smoked Salmon Salad Sandwich


Salmon Salad:

  • 8 ounces skinless salmon fillet
  • 6 ounces smoked salmon
  • 1/3 cup mayonnaise
  • 1/3 cup chopped celery
  • 1 tablespoon chopped chives
  • 1 tablespoon capers
  • 1 teaspoon grated lemon peel
  • freshly ground black pepper


  • 8 slices pumperknickle bread


Preheat oven to 400 degrees F.  Roast salmon fillet until cooked through, about 6 to 8 minutes.  Let cool, then flake.

Combine flaked salmon with smoked salmon, mayonnaise, celery, chives, capers, and lemon peel.  Season with pepper.

Divide salmon salad and lettuce between the bread slices.



9.  Chicken, Sprouts, and Provolone


    • 2 tablespoons whole grain mustard
    • 2 rotisserie chicken breasts, sliced
    • 8 slices provolone cheese
    • 4 sesame seed bagels, cut in half and toasted
    • 1 cup sprounts (try alfalfa or pea shoots)

Preheat oven to 450 degrees F.  Spread the bottom half of the bagels with mustard, then layer on the chicken and cheese.  Bake until the cheese is melted, about 4 or 5 minutes.

Top with the sprouts and the bagel tops.


10.  Tomato, Bacon, and Garlic Mayo


  • 8 slices bacon

Yogurt Spread:

  • 1/3 cup plain Greek-style yogurt
  • 1 tablespoon chopped oregano
  • 1 garlic clove, minced
  • salt


  • 2 beefsteak tomatoes, sliced
  • 1 avocado, peeled, pitted, and sliced
  • lettuce
  • white sandwich bread, toasted

Heat a large skillet over medium heat and cook the bacon, in batches, until crisp, 12 to 15 minutes.

Combine yogurt, oregano, and garlic.  Season with a pinch of salt.

Spread the toast with the yogurt spread, then layer the sandwich with the bacon, tomatoes, avocado, and lettuce.