Sandwiches are a popular type of lunch food, taken to work, school, or picnics to be eaten as part of a packed lunch. You can make them in a minute at home any types of sandwich and enjoy them.
Unreal Side has found several quick-and-easy recipes for gourmet sandwich ideas that everyone will like.
White Bread Slices – 8 slices
Tomato – 2, sliced
Mayonnaise – 1/4 cup
Salt as per taste
Black Pepper Powder as per taste
Cheese Slices – 4 (optional)Method:
1. Spread mayonnaise on 4 bread slices.
2. Sprinkle salt and pepper powder on top.
3. Top each bread slice with tomato slices and cover with the remaining slices.
4. Slice and serve at once.
Tip: If desired, toast the sandwiches.
- 1 rye bloomer, or other bread of your choice
- 1 tsp mustard
- 2 slices Co-op pastrami beef
- 2 thin slices Swiss cheese, or other hard cheese
- 1 ripe tomato, thinly sliced
- Lettuce leaves
- 2 tsp mayonnaise
- Cut 2 slices from the bloomer, or bread of your choice, and spread a little mustard over one slice
Top with the pastrami beef, Swiss cheese or other hard cheese, tomato slices, and a few lettuce leaves
Spread a thin layer of mayonnaise on the other slice of bread and put on top of the sandwich
Cut in half and serve with crisps, if you like
Tip: To serve, crisps of your choice optional
- 8 slices Italian bread (3/4 inch thick)
- 8 slices part-skim mozzarella cheese
- 8 slices tomato
- 4 teaspoons grated Parmesan cheese
- 1/4 teaspoon garlic salt
24 slices pepperoni
1/4 cup butter, softened
Pizza sauce warmed.
- On four slices of bread, layer one slice of mozzarella, two slices of tomato, 1 teaspoon Parmesan cheese, a dash of garlic salt and six slices pepperoni. Top with remaining mozzarella and bread. Spread outside of sandwiches with butter.
On a hot griddle, toast sandwiches for 3-4 minutes on each side or until golden brown. Serve with pizza sauce.
- 12 large eggs
- 1/2 cup whole milk
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 6 croissants, halved horizontally
- 2 tablespoons Dijon mustard
- 6 slices thinly sliced deli ham (about 4 ounces)
- 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
- Place and mix the eggs until the whites and yolks are completely ready and the eggs are a bit frothy. Whisk in the milk, salt, and pepper until just combined.
- Melt the butter in a large nonstick skillet over medium-low heat. Pour in the egg mixture and let sit undisturbed until the eggs just start to set around the edges, about 2 minutes. Using a rubber spatula, push the set eggs from the edges into the center. Spread the uncooked eggs back into an even layer. Repeat, pushing the set eggs from the edges into the center every 30 seconds until almost set, for a total cooking time of 6 to 8 minutes. (The top of the eggs should still be slightly wet.) Transfer the eggs to a bowl.
- To assemble the sandwiches, spread about 1 teaspoon of the mustard over the cut-side of each croissant bottom. Place a slice of ham over the bottom piece of each croissant. Top each with a heaping 1/2 cup of scrambled eggs and 1/4 cup of cheese. Place the top half of each croissant over the sandwich.
- 1 cup baked beans
- 8 brown bread slices
- 1 tablespoon oil
- 5 garlic cloves, chopped
- 1 large onion, chopped
- 1 small green capsicum, chopped
- Salt to taste
- Black pepper powder to taste
- 2 tablespoons tomato ketchup
- 4 tablespoons Mayo
- 4 cheese slices.
- Heat the oil in a nonstick pan. Add the garlic and sauté for a minute. Add the onion and capsicum, mix well and sauté till onion becomes translucent.
- Add the baked beans, salt, and pepper powder. Mix well and cook till the mixture thickens.
- Add the tomato ketchup, Nutralite Mayo and mix well. Set aside to cool.
- Apply Nutralite on one side of the bread slices and arrange 4 of them on the worktop. Spread the baked beans mixture on the bread and cover with the remaining bread slices.
- Brush a sandwich toaster with a little Nutralite. Place a sandwich on it and close. Cook till the sandwich turns golden brown on both the sides.
- Serve hot.
Roast beef sandwich
1/4 cup mayonnaise
1/4 cup spicy mustard
3 to 4 tablespoons poppy seeds
3 tablespoons grated onion
1 tablespoon horseradish mayonnaise
Dash of Worcestershire
12 soft hamburger buns, sliced in half
1 pound thinly shaved roast beef
8 ounces sliced provolone
8 ounces cheese
- Preheat the oven to 350 degrees F.
- Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo, and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
- To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef, and cheese, and place the top bun on top. Repeat with the next sandwich.
- Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes.
- 4 slices 100% whole wheat bread
- 2 teaspoons unsalted butter
- 2 Tablespoons Sea Salt and Cracked Pepper Sabra Spreads
- 4 ounces of sliced turkey breast
- 1/2 large avocado, sliced
- 1 ounce sliced red onion
- 2–4 tomato slices
- 2 slices provolone cheese
- Preheat skillet to medium heat.
- Lay out the slices of bread and spread 1/2 teaspoon butter on each. Flip the bread over and spread 1/2 Tablespoon Sea Salt and Cracked Pepper Sabra Spreads on each slice.
- Between two of the slices of bread, divide evenly and place on top the turkey, avocado, tomato and red onion. Top with 1 slice provolone cheese each. Top each with the remaining slice of bread, Sabra Spreads side down.
- Place buttered side down on heated skillet. Cook 2-3 minutes or until golden brown on the bottom. Carefully flip over the sandwiches and cook an additional 2-3 until golden brown on the opposite side.
- Remove from heat, cut each sandwich in half and enjoy!
Super crispy fried chicken and tangy homemade pickles, slathered with a hot and spicy pepper sauce and packed into a buttery biscuit.
- 1 chicken breast (cut into strips)
- 1 cup buttermilk
- 1/2 tbsp. hot sauce
- 2 cups flour
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. cayenne pepper
- 4 cups peanut oil for frying
- 1/4 cup cucumbers (sliced)
- 1/4 tsp. raw sugar
- 2 pinches salt
- 1/2 cup rice wine vinegar
- 2 buttermilk biscuits
- Hot pepper sauce
- Combine the buttermilk and hot sauce in a ziplock bag, stir, and add chicken. Let the chicken marinate up to 48 hours, which is where I find the flavor and texture peaks.
- When you’re ready to make the chicken biscuits, start by preparing the cucumbers so they have time to pickle! In a small bowl, add cucumbers and massage in sugar and salt. Let sit for a few minutes, then add vinegar and set aside.
- Heat oil to 360 F.
- Meanwhile, make the flour mixture. In a shallow dish, stir together flour, salt, pepper, and cayenne.
- Remove chicken, piece by piece, from brine and let the excess liquid drip off. Dredge each tender in the flour, then add it back to the buttermilk, then to the flour again. Shake off excess breading and fry until golden and crispy and the meat is cooked through.
- Remove from oil, set on paper towels, and sprinkle with a little more salt. Set aside.
- Carefully cut your biscuits in half, slather each side with as much pepper sauce as you can handle. Evenly add as many fried chicken tenders as possible, shove a few slices of pickles between each one, and finally, close the sandwiches up and serve!