Discover our collection of delicious easy sandwiches recipes. Perfect for any occasion, from quick weeknight dinners to special celebrations.
Showing 1-12 of 25 easy sandwiches recipes
Mashed chickpea “tuna-style” salad with celery, dill, and Greek yogurt—high-protein vegetarian lunch sandwich ready in 15 minutes. Keep cold until serving; leftovers stay refrigerated and are best within 3 days.
Grilled chicken, pesto, mozzarella, and roasted red peppers pressed crisp—a café-style panini for USA lunch or dinner. Press only after chicken reaches a food-safe 165°F.
Crispy breaded chicken cutlets, marinara, and melted mozzarella on a toasted roll—the chicken parm sandwich that turns dinner leftovers into a hero. Chicken must reach 165°F before saucing and melting.
Thinly sliced roast beef on a crusty roll with a hot au jus for dunking—the classic French dip for lunch or dinner. Warm the beef in jus until steaming hot; start with roast beef cooked to at least 145°F.
Fresh mozzarella, tomato, basil, and pesto pressed in ciabatta until the cheese oozes—an Italian-American panini for lunch or light dinner. Press until piping hot and fully melted.
Roast pork, ham, Swiss, pickles, and mustard pressed in Cuban bread—the Florida Cuban sandwich for lunch or dinner. Press until the cheese melts and the pork/ham are steaming hot throughout.
0Extra-crispy bacon tucked into a sharp cheddar grilled cheese—diner comfort for lunch or a lazy dinner. Cook bacon crisp and grill the sandwich low and slow so the cheddar melts without burning the bread.
Smash-style beef patty, caramelized onions, and Swiss on griddled rye—the diner patty melt halfway between a burger and a grilled cheese. Cook ground beef to a food-safe 160°F before melting the cheese.
Ham, turkey, and Swiss dipped in egg batter and griddled golden—the sweet-savory Monte Cristo brunch-or-dinner sandwich. Cook until the egg coating is set and the sandwich center is steaming hot (165°F).
Crispy bacon, juicy tomato, and cool lettuce on mayo-slathered toast—the simplest great American sandwich. Cook bacon until crisp and hot; assemble just before eating so the toast stays crunchy.
Mozzarella, ripe tomato, and basil pesto grilled into golden sourdough—a fresh Caprese twist on grilled cheese (not the dill-pickle version). Cook until the cheese is fully melted and the sandwich is piping hot.
Poached or rotisserie chicken folded with creamy mayo, celery, and herbs—the classic American chicken salad sandwich for picnics, lunchboxes, and easy dinners. Start with chicken cooked to a food-safe 165°F.
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