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What is the most unusual, but tasty, sandwich you make or have made?

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I'm trying to come up with some ideas for lunch, so I would like to know what sorts of unusual but tasty sandwiches you have made in the past.

A couple of restrictions apply: I can't eat pork/ham, and I'd like to be healthy.

Thanks!

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  1. It wasn't that healthy when it was made for me, but it could be if you had the ingredients: Cream cheese and jelly sandwiches on toast. My mom made it for me as a child..they're still pretty good every now and then.

    1. I just made this the other day: a basic smoked salmon with cream cheese, red onion, and tomato - but - I subbed a nice crusty ciabatta bread for the usual bagel, and added a fried egg. Oh, and some chives in the cream cheese. Damn, that was good.

      1. I haven't done this in 20 years, but I used to love scrambled eggs sandwiches on toast with mayo and letttuce.

        1. Toast up some nice rye bread. Smear some avocado on it, add thinly sliced roasted zucchini and eggplant coins. Panfry up a small piece of chicken breast, tossed in cayenne, oregano, and black pepper. When it's done, slice it thinly, and add it on top of your veggies. Top with another slice of toasted rye with avocado.

          So... good. And kosher. Pig not a problem!

          1. Toast a real bagel. (real bagels are not sold in your grocer's refrigerated section) Use a bagel flavor that makes sense to you for a savory sandwich - maybe onion, garlic, jalapeno cheddar , sesame - you get the drift.
            After it's toasted, spread it with cream cheese, some real sliced turkey (no deli style meat jello pressed turkey product,) fresh ground pepper, a slice or two of tomato (if they are any good where you are at now in winter.)

            Cover with the other bagel side.
            Toasting isn't really needed if the bagel is fresh, but they only stay really fresh for a day no matter how well you wrap them up. Oh they stay fresh, but not REALLY fresh.

            Anyway - lowish fat, you get your starch, protein, and a really nice tang from the cream cheese and turkey together.

            3 Replies
            1. re: gordeaux

              gordeaux, i ate that *exact* bagel sandwich at least 3 times a week in my teens! always had to be a sesame bagel for me.

              reenum, you'll find tons of ideas here:

              http://chowhound.chow.com/topics/451468
              http://chowhound.chow.com/topics/446102
              http://chowhound.chow.com/topics/462612

              1. re: goodhealthgourmet

                Lol, I ate four of them in the last week and a half - well, 6 really. If you count the two that subbed sliced venison summer sausage for the turkey. Sesame is usually my choice as well, but I had access to some really good Jalapeno Cheddar ones last week. I seriously love these.

              2. re: gordeaux

                If you don't have a toaster available (maybe at work, etc.) microwave for about 20 sec. Fantastic!

              3. I just had a simple and wonderful one for lunch: I had the last fillet of a package of individually-wrapped frozen salmon that I had thawed, and I noticed that it was exactly sandwich-sized. So I patted it dry, salted and peppered it, and let it sit for a while in a mixture of olive oil and hot chile oil while the small grill pan got good and hot. Then I grilled it, and toasted two slices of sourdough bread. Coated one slice with Trader Joe's tartar sauce, the other with TJ's wasabi mayonnaise (both thinly), and put the grilled salmon between them. Had that with just a Belgian endive chopped up with oil and vinegar and a little pepper. Of all the sandwiches I've loved, I can honesty say that this is not only the most healthy one, but possibly - I'll have to think about this - possibly the ONLY really healthy one. Well, there was a Florentine omelet panino I got in a Roman snack shop, basically just egg and spinach. The shop had hot ones only during the lunch hour, and sold the leftover ones out of the cold case, but even cold this was pretty damn good.

                1. Right now I can't stop eating this: egg whites and good old processed cheese, wrapped up in a warm flour tortilla. But usually, when I'm looking for new sandwich ideas, I throw in substitutions for the lettuce/tomato/mayo-mustard combo. This could be broccoli rabe, spinach, pickled cucumber slices, sundried tomatoes, roasted red peppers, vinaigrettes, ...

                  Will Owen's post actually reminded me of a sandwich I loved in Spain -- a thick wedge of tortilla inside a crusty loaf of bread (sometimes with a slice of tomato, if you want). Good hot, warm, or cold, but definitely not healthy enough for everyday consumption (in its most traditional form, it's fried sliced potatoes mixed into a flat/deep-dish omelet). Still, it's incredibly versatile -- you can always add other ingredients to the mix and try subbing in egg whites.

                  3 Replies
                  1. re: theannerska

                    "a thick wedge of tortilla inside a crusty loaf of bread "

                    theannerska,
                    What is a thick wedge of tortilla?

                    1. re: mochi mochi

                      Mochi mochi, Spanish tortilla is a baked egg dish somewhat like a frittata, usually filled with potatoes and peppers. Hence the wedge!

                      1. re: polyhymnia

                        Thanks, now that sounds yummy. Tortilla to me is made from flour or corn and not very appealing inside a crusty loaf of bread.

                  2. Good quality feta cheese, oil packed tuna, ripe tomato, a touch of calabrese antipasto (spicey mixed vegetables) on a portuguese or ciabata bun. The combination is fireworks in your mouth.

                    1. Multi grain bread, toasted. A very thin layer of lite real mayo. Add sliced avacadoes, beefsteak tomatoes (salt & pepper) and tender bean sprouts.

                      Wraps with grilled chicken and baby mesulin greens and thinly sliced pear.

                      I also make homemade soup and freeze it into individual containers for easy lunches to heat up in the microwave at work.

                      10 Replies
                      1. re: mcel215

                        I like this one, and make it myself, but with a few additions/changes. If you are trying to go low in saturated fat, use a wedge of Laughing Cow lite swiss, instead of mayo, ESP. instead of lite mayo, which whatever they say, does NOT taste like the real thing.
                        I also add red bell-pepper rings and salad greens. The bean sprouts are a must, but I like the stringy ones, not the thick ones that still taste like bean. You end up with a thick sandwich that has hardly any calories at all, aside from the bread.

                        1. re: eratosthanes

                          The bean sprouts are the very delicate ones, yes.

                          1. re: eratosthanes

                            Uh, avocadoes are pretty packed in calories. I mean, it's from good fat and all, but still - not the sandwich filler to use if you want "hardly any calories."

                            1. re: piccola

                              You only use 1/2, and since the rest is veggies, it still doesn't come to much. Honestly, if you want less calories the bread has more.

                              1. re: piccola

                                I just looked it up. 1/2 a medium avocado has 125 calories. 2 pieces of multi-grain bread has 200 (Weight-Watchers, Nature's Promise) to 280 (various brands) calories. I would say the avocado is not the culprit of a high-calorie sandwich.

                                1. re: eratosthanes

                                  If you use avocado instead of mayo (as I do) I bet it's less calories, plus much healthier to boot.

                                  Hellmanns is 90 calories per Tbsp, half a medium avo must be 3 or 4 Tbsp at least.

                                  1. re: coll

                                    No mayo is one of the reasons I use the Laughing Cow lite swiss. It's only 35 a wedge, so you can have it AND half an avocado, and end up WAY under the same amount of mayo. Plus that much mayo would be pretty nasty...

                                  2. re: eratosthanes

                                    Yeah, but if you remove the bread, it's not a sandwich. I'm not saying avocado's bad, but it's not low-cal, especially not compared to other produce.

                                    1. re: piccola

                                      We're talking about using a slice of avocado spread on the bread, rather than mayo. According to my unscientific calculations, avocado should be maybe 35 calories to an equivilent of 90 for mayo. The portion size is up to you.

                                      1. re: piccola

                                        Just saw on the news last night, the new "sandwich" from one of the fast food chains, with fried, or grilled, chicken cutlets used instead of bread. Lots of other caloric stuff in the middle, including bacon and cheese, and yet the fried one came to a little over 500 calories and the grilled 400 or so. The concensus of all age groups interviewed was it sounded gross but tasted delicious. I might try to duplicate at home sometime.

                              2. Peanut butter with pickles. I still love that sandwich and had it for lunch just yesterday.

                                Slice stuffed green olives, chop walnuts, then mix into cream cheese. Fabulous sandwich spread.

                                7 Replies
                                1. re: fern

                                  Aaahh!!!! Another lover of the pb with pickles! I use to be addicted to those! Now more into banana with pb and j...on 12 grain bread from Whole Foods (preferably that bread but not necessarily). Seriously though, pb and pickles! wow! People use to think I was crazy. I preferred bread and butter chip ones though...never tried with a dill pickle or half-sour...

                                  1. re: lovessushi

                                    You know, all pickles taste good on this sandwich but I do love bread and butters so that's what I had yesterday. Try the others sometime just to see what you think!

                                    1. re: fern

                                      Whole grain, but soft, bread, peanut butter, claussen kosher dills and miracle whip! So funny, when I saw the subject, that was what I immediately thought of. Way 70's of you guys, man.

                                      1. re: MartiniGenie

                                        When I saw this topic I thought I would shock the entire forum by recommending peanut butter, Miracle Whip, and pickles. Delicious. I often omit the pickles, but both ways are good. I agree about the whole grain bread, but this is also good on an English Muffin. I thought my mother had married an alien when my step-dad first fed this to me, but darned if he wasn't on to something good. It later turned out that he IS an alien, but that is beside the point...

                                        1. re: M.T. Nest

                                          There's a quirky old-fashioned salad called 'Three P's' salad that consists of peanuts, pickles, and peas bound together with a bit of mayo - I guess the peanut butter, pickle, and mayo sandwich is quite similar, minus the peas!

                                  2. re: fern

                                    When I was a kid I would eat peanut butter and potato chip sandwiches. Another was Van Camp's Pork n Beans with mayonnaise. Man kids have cast iron stomachs. ;-)

                                    1. re: Antilope

                                      Knew a gal who liked Bean with Bacon Soup sandwiches...eooo

                                  3. Banana and anchovy on rye is a favourite in our house, as is toasted smoked salmon and marmalade.

                                    1. Rye bread spread with cream cheese, roast beef or pastrami, roasted red pepper, spinach and sprouts if you have them

                                      1. Peanut butter and hot pepper jelly on rye.
                                        Grilled peppadew peppers and sharp cheddar cheese on cracked wheat bread. (Also good on rye.)
                                        Canned tuna in oil mixed with Indian pepper pickle on whole wheat (or eaten with a fork, no bread.)

                                        1. I've probably said this a million times on CH, but my fave is still hummus, pickled beets and arugula on toasted multigrain bread.

                                          Although I've had luck with the slightly less odd combo of crunchy peanut butter (I use the natural kind, don't like it sweet), grated carrots and raisins, again on toasted multigrain. Sometimes I add really crisp sprouts, too.

                                          My fave leftovers sandwich is made with crusty bread and last night's stuffed eggplant (whatever your recipe is), moistened with ketchup or tomato sauce.

                                          1. Not sure how original or healthy these are, but i love:

                                            ciabatta spread with olive tapenade and topped with grilled chicken, roasted red peppers, thinly sliced red onion, basil and spinach leaves.

                                            ciabatta steak sandwiches using nicely seasoned slices of leftover steak, sliced tomatoes and mesclun greens dressed in a tangy vinagrette.

                                            ciabatta (again! i love chewy bread) spread with pesto, topped with a beaten and cooked egg, tomato and swiss cheese

                                            focaccia with artichoke hearts, tomatoes and gruyere cheese (grilled panini style)

                                            1. I usually make this sandwich with ham, but it's good with turkey too.

                                              Good quality soft yeast bun - make them if you can
                                              Fried green tomatoes coated with breadcrumb and parmesan
                                              swiss cheese
                                              lettuce
                                              mayonnaise

                                              OK not healthy but darn good!

                                              1. avocado and crab meat with mayo, sprinkled with some seaweed in your favorite type of bread.

                                                This is basically a california roll in a sandwich form ;D

                                                1 Reply
                                                1. re: kobetobiko

                                                  I like sardines and avocado with a little mayo on sliced multigrain sourdough . Sardines are the Scandinavian secret for staying young-looking, and avocados are good for the complexion, so I like to think of this sandwich as a rejuvenation treatment.

                                                2. Actually just had a conversation about this last night--this is the sandwich I eat, well, way more frequently than I'd like to admit:
                                                  Toasted 9 or 12 grain bread (then put into the toaster oven with some good cheddar on it to melt it), mayo, romaine, thin sliced tomato, thin sliced red pepper, granny smith apple, pickled green tomato, deli turkey, and sometimes bacon if I'm being forgiving on myself. Yum!!

                                                  1. When I lived in residence and ate out of the university cafeteria, fresh sandwiches were the best food going, so we got creative. One of my more unusual favourites was roasted red pepper hummus, thinly sliced red onions, and cucumber on dark rye.

                                                    1. Toasted pumpernickel bagel with thin schmear of chive cream cheese, chopped liver or good liverwurst like Schaller & Weber, Dijon or honey mustard, thin-sliced red onion. Pickle on the side!!!

                                                      1 Reply
                                                      1. re: greygarious

                                                        MMmm yes - I almost overdosed on something similar last week. I am now not allowed to buy liverwurst for another 6 months.

                                                        Lightly toasted rye, cream cheese, dijon mustard, thick slices of liverwurst or pate, gherkins sliced lengthwise, pickled beets, salt & pepper. Had one with thin cucumber instead of gherks, still pretty good.

                                                      2. Sliced pickled beets on buttered whole wheat toast with a healthy dash of freshly ground pepper. When I worked in a hotel kitchen many years ago those who worked in the garde manger area thought I was a little wired!

                                                        1. One of my favorite sandwiches at The Brothers deli here in the Twin Cities is the Pepe - pastrami, hot pepper cheese grilled on rye bread. Since I can't get to this deli, which is only open on weekdays, I make my own version of the Pepe.

                                                          I had one today for breakfast and one for lunch. My ingredients are slightly different, but it's greasy and good. It's probably not your everyday sandwich.

                                                          I use one slice of French Meadow European Sour Dough Rye. It's a dense rye similar to Dimpfelmeyer's rye in Canada. I also try to cut down on my carbs, hence only one slice.

                                                          I have a pound of Carnegie Deli pastrami from Mort's deli, which is open on Saturday. It's a very mild tasting pastrami and not over salted. I have a nice raw hot pepper jack cheese.

                                                          On very low gas heat, I cook the one slice on one side in a small amount of butter until brown and crunchy. I turn it over. I layer the pastrami on both the bread and directly on the pan. I put slices of the cheese on the pastrami in the middle. Then I just let it cook slowly until it's hot, the fat on the pastrami is transluscent and the cheese is melted. I fold the surrounding pastrami into the size of the bread.

                                                          It's a little hard to eat with your hands, so a fork is mighty handy.

                                                          I

                                                          1. I like cream cheese and pistachio nut sandwiches. I ate them as a kid but I've never heard of anyone else eating them. I tried one awhile back and it was just as good as a remembered. :)

                                                            1 Reply
                                                            1. re: scarletfan

                                                              Wow, that sounds like a good combination! We had the more standard cream cheese and preserves, and sometimes got walnuts in with it. (Or a close relative, the sour cream + preserves with walnuts sandwich). Come to think of it, I wonder if our family was the only one that ate sour cream-based sandwiches?

                                                            2. When I was a kid we would get sandwiches with whatever salad or sides were left over from dinner the night before. Zucchini and tomatoes? Put it in a sandwich with some muenster cheese. Carrot & raisin salad with mayo? Pile it in a sandwich with some lettuce. Potato salad? In a sandwich with pickles and tomato. Lentil walnut loaf? Salmon patties? Sesame noodles? Bread-based dressing? Baked beans? Sandwich. In fact, probably the only things that didn't make it into sandwiches were burritos or lasagna. (and meatloaf-- we knew about meatloaf and ketchup sandwiches from my father's side of the family, but this particular combination was despised by my mother for some reason)

                                                              I wouldn't necessarily recommend any of the combinations just mentioned, though I know that baked bean sandwiches are still popular in some parts, and Japanese noodle sandwiches can be good (yakisoba-pan; a distant cousin of the New England chow mein sandwich?). The carrot-raisin salad sandwiches were kind of infamous in our family, but actually, i could see myself trying one again. But the principle seems like a solid (and frugal) one-- sandwiches aren't planned, they just happen when you open the fridge :) I guess if your dinners are healthy and tasty, then you've got a good start to your sandwiches :) heheh

                                                              **Confession: I actually dislike sandwiches, though leftovers do routinely find creative re-use in bento box form in our house. It never occurred to me until just now that maybe my early sandwich experience had something to do with this?!

                                                              1 Reply
                                                              1. re: another_adam

                                                                Ooooh leftover meatloaf sandwich-but with a thin smear of Hellman's- don't muck it up with lettuce or anything vegie-ish.
                                                                I do love a good leftover eggplant parm sandwich- on a roll, with a thin smear of Hellman's.
                                                                Due to my aversion to mayo- I sometimes gross out my husband by using just a little butter instead. He actually looks away.
                                                                Anyway- I would involve avocado in a lot more sandwiches but when it's just me- I can't eat a whole one and they always go to waste.

                                                              2. All time favorite from a little health food store/counter I worked many moons ago: Mushroom Burger with sauteed mushrooms in Braggs liq amino, toast a nice whole grain bun with one side shredded mont jack or cheddar - then on the other side- mayo, guacomole, shredded carrots, sprouts, garlic pwder, cayenne and spike seasoning (NO MEAT) - FANTASTIC!!! We also did just the Super Sandwich with the same as above without the sauteed mushrooms.

                                                                1. Love the classic Ruben and also a Kentucky Brown.

                                                                  5 Replies
                                                                  1. re: Analisas mom

                                                                    Hot Browns are the best. Definitely a local favorite. When made correctly, it's an open face heart attach on a plate topped with bacon. When the Brown Hotel makes it, it's a petite disappointment on toast points. Try Ramsey's in Lexington, KY. There's numerous locations. Thankfully, I'm going home this weekend. Yeah.

                                                                    1. re: going nowhere

                                                                      The Brown Hotel Hot Brown is not on toast points....Ramseys Hot Brown is not even in the same leaugue.

                                                                      1. re: LaLa

                                                                        Either way, it's disgusting! And I live in Louisville, so you can take that for what it's worth.

                                                                        1. re: eratosthanes

                                                                          Really? Have you tried them both? What exactly don't you like about a hot brown?

                                                                          1. re: LaLa

                                                                            I personally love hot browns. I grew up eating them at a buddy's house whose great-grandfather (or grandfather, I forget which) had in better days owned the Brown Hotel. But I think there's a legitimate objection to the softness and eventual sogginess of the bread and the (some say cloying) richness of the cheese sauce. My SO found the concoction disgusting when I tried to feed it to him at Ramsey's in my hometown.

                                                                            All that said, no matter which version we're talking about, hot browns probably don't fall within the OP's parameters of a healthy sandwich!! :)

                                                                  2. Kheema mattar grilled cheese
                                                                    Tuna/salt and vinegar chips melts
                                                                    Sauteed corned beef with cheese and Sriracha on brioche

                                                                    1. I don't know how unusual it is, but I make really good chicken salad pitas:

                                                                      Chopped or shredded boiled chicken breast (or if you're in a hurry, chicken in a bag by Tyson, near the canned chicken)
                                                                      Light mayo
                                                                      Sliced almonds
                                                                      Dried cherries (quartered b/c they're big), cranberries, and blueberries

                                                                      I've served them in mini pitas for baby showers and they're always a huge hit. They serve up pretty and are delicious.

                                                                      1 Reply
                                                                      1. re: starbucksbrew

                                                                        I make a similar chicken salad. I add curry powder and lime juice to the mayo and add some chopped cilantro to the mix. Put it in a wrap or pita with spinach leaves. mmm, yeah I think that's what for lunch tomorrow.....

                                                                      2. My husband loves ciabatta or baguette with granny smith apple, brie, honey, and a sprinkle of red pepper flakes.

                                                                        1 Reply
                                                                        1. re: cheesecake17

                                                                          that sounds amazing and right up my alley! mmmm.... my favorite sandwich in hs and college was a nice baguette with some port salut cheese spread on it with medium sliced mutsu apples that i sprinkled with some sea salt. so amazingly simple and delicious. hmmmm idea for a wine tasting menu item, maybe? mini baguette rounds..... hmmmm

                                                                        2. crispy, oven roasted brussel sprouts on a baguette with camembert. toasted until melty.

                                                                          lower-grade sashimi chopped with wasabi mayonnaise and served on a bun with shredded daikon. it's a bit lobster roll-ish.

                                                                          1. On Sunday mornings when i'm frying meatballs for my gravy, I put one in two slices of american bread and sqeeze it together. Best breakfast there is

                                                                            1. Sliced ripe avocado, swiss cheese, sprouts or small leaf lettuce and red onion with some honey-dijon dressing. Not a sweet one..... a mustardy one on the best bread you can find.

                                                                              1. This was my sandwich of choice some twenty years ago...before I became veggie.
                                                                                Thick white bread, crusts off.
                                                                                Generous amounts of cottage cheese (with chives for a treat).
                                                                                Here is where the fun starts...half a jar of cockles (Drained and squeezed).
                                                                                A goodly spoon of caviar, and a pinch of black pepper.

                                                                                Press down hard and cut into triangles. (Important, the triangle thing. Squares just won't do)

                                                                                1. Two faves:

                                                                                  Dark dark pumpernickel with a layer of cream cheese peppered with diced medjool dates on one side, a layer of lightly salted mashed/sliced avocado on the other side, uniform slices of cantaloupe sandwiched between. Slice and enjoy the rainbow of colors and flavors. I've also removed the crusts and served them as tea sandwiches. Either way, really good.

                                                                                  Chicken Salad Sandwich:
                                                                                  Shred some really moist boiled chicken, add a generous handful of pine nuts and a generous amount of orange marmalade (with as much peel as you can manage) then use equal amounts of Helmmann's mayo and sour cream to reach spreading consistency. Season to taste with salt and pepper. Serve heaped on open faced English muffin sandwiches. And if you're feeling like giving yourself a little extra hug, butter the English muffin with real butter before assembling.

                                                                                  3 Replies
                                                                                  1. re: Caroline1

                                                                                    Caroline - do you toast the muffin?

                                                                                    1. re: Sharuf

                                                                                      Absolutely! '-)

                                                                                      Sometimes I also add some thinly sliced celery sticks for a bit of added crunch. Enjoy!

                                                                                      1. re: Caroline1

                                                                                        I was worried there -- English muffins are not edible unless they're toasted. :-)

                                                                                  2. I enjoy a grilled sandwich of sliced turkey, roasted peppers, swiss cheese, and lightly spread basil mayonnaise on whole grain bread. A dill pickle on the side makes for a great lunch.

                                                                                    1. today i made the following sandwich for lunch: half an avocado, mashed up with balsamic/salt/pepper to a guac-like consistency, spread on two slices of challah-like bread; thick-peeled carrot slices (does that make sense? you use a V-shaped peeler to remove the skin, then continue peeling, trying for peels the whole length of the carrot...); fine slices of leftover brussels sprouts; a couple slices of muenster (the only cheese i had around). some salt ground on the sprouts. it was very good.

                                                                                      1. Calamari sandwich on sour dough. I pan fry the calamari with any breading in clarified butter. When I put it in the pan I hit it with some cajun spice. Be very careful not to overcook.
                                                                                        I serve it on the bread with or without homemade tarter sauce.

                                                                                        1. Curried shrimp salad wrapped inside romaine lettuce, no bread.
                                                                                          Sliced tomatoes, avacado and grilled chicken sausage on a toasted sourdough roll
                                                                                          Apricot jam and virginia ham on toasted marble rye
                                                                                          Goat cheese and slice strawberries on plain melba toast
                                                                                          Egg salad, black olives and chopped liver on rye bread

                                                                                          1 Reply
                                                                                          1. re: HillJ

                                                                                            "Egg salad, black olives and chopped liver on rye bread"
                                                                                            ~~~~~~
                                                                                            love it, HillJ. cardiologists beware! ;)

                                                                                          2. This is a vegan recipe: Toast two slices of rye bread or whatever wonderfully grainy bread you have handy. Smear both slices with a homemade thousand isalnd dressing (vegan mayo, pickle relish, tomato paste, cayenne & lemon juice), 4 slices of veggie "bacon" pan fried, heated sauerkraut, rice "cheese" (swiss flavor). WOW! I could set up housekeeping in this sandwich.

                                                                                            1. Try a Monte Cristo Sandwich! Its basically a turkey, ham and swiss sandwich that is batter dipped, deep fried, topped with powdeered sugar and served with jelly!!!!!! YUM

                                                                                              1 Reply
                                                                                              1. re: coachfarmer

                                                                                                I've never seen it battered before, just fried à la grilled cheese. As a veg, I skip the meat and just do cheese and jam. Not the same, but still great!

                                                                                              2. Duck confit with caramelized onions and Mutard de Violet on crunchy bagette....

                                                                                                1 Reply
                                                                                                1. re: Carrie 218

                                                                                                  I agree, though I (sin!) like chicken confit better.

                                                                                                2. Tempeh lettuce and tomato.

                                                                                                  Cut a block of tempeh into thin strips (less than 1/4 inch, more than 1/8 of an inch)

                                                                                                  Mix up a marinade of:
                                                                                                  1/2 cup of water
                                                                                                  3 Tbps Braggs or lo-sodium tamari
                                                                                                  2 or 3 Tbps maple syrup (to taste)
                                                                                                  dash of cumin, cayenne and cinnamon (to taste)
                                                                                                  a few drops of liquid smoke (to taste)

                                                                                                  Place the tempeh in a zippable bag with the marinade for 4-24 hours

                                                                                                  pan fry the tempeh (2-4 slices) in a little oil to make a TLT on your favorite bread.

                                                                                                  add soy mayo or soy cheese if you like.

                                                                                                  Serve with sweet potato fries if you like.

                                                                                                  You can keep the marinating tempeh in the fridge for about ten days to two weeks.

                                                                                                  1 Reply
                                                                                                  1. re: camper88

                                                                                                    yum...... braggs, tempeh - I'm in heaven too!!! Thanks

                                                                                                  2. Tillamook grated cheddar cheese on white bread spread with mayonnaise and freshly grated yellow onion.

                                                                                                    1. I eat most of the above-mentioned concoctions, but here's a simple sandwich my mom used to serve us and I still eat:
                                                                                                      Sliced pimento-stuffed green olives on SOFT bread spread with mayo; add cheddar slices for variety. Simple, inexpensive, tasty, and not too filling.

                                                                                                      1. How about a kimchi reuben. Replace the sauerkraut with kimchi. Yum!

                                                                                                        2 Replies
                                                                                                        1. re: bugmenot

                                                                                                          hell yes!

                                                                                                          1. re: bugmenot

                                                                                                            Wow, that sounds interesting. Do you use thousand island dressing?

                                                                                                          2. From my younger days, a breakfast hamburger sandwich. Two slices of buttered white toast with buttered sides facing inward. Spread ketchup on one side and strawberry preserves on the other. Place one re-heated, left over, hamburger patty in the middle. It's an acquired taste, kind of like left over pizza or spaghetti for breakfast.

                                                                                                            2 Replies
                                                                                                            1. re: Antilope

                                                                                                              Wow. Definitely original. =D Have you tried it recently?

                                                                                                              1. re: cimui

                                                                                                                They say you can't go home again. I'm going to leave this one as a fond memory. ;-)

                                                                                                            2. Tomato slices and kosher dill pickle slices with lettuce on sunflower seed bread...toasted or no.

                                                                                                              1. made this sandwich and I was in heaven: white bread, avacado mayonaise, roasted asparagus, brie and some arugala. Panini heaven!

                                                                                                                1. Sounds gross, but, here goes. White bread, like Wonderbread, with mayo and thin sliced Chinese BBQ pork (char siu). We must have run out of ham that day for making brown bag lunches. I still make it sometimes and my hubby just gags when he sees me eat it.

                                                                                                                  2 Replies
                                                                                                                  1. re: cyndychow

                                                                                                                    Are you kidding? That's a great sandwich! Just made char sui and hubby made a sandwich, (buttermilk bread) and loves it! I'm trying to save it for other uses, guess I'll have to hide it from him! We put hoisin on the bread with scallions. then warm it briefly in the microwave. Sort of a crazy bbq pork bun.

                                                                                                                    1. re: chef chicklet

                                                                                                                      I tell my home-grown Canadian hubby that char siu is not supposed to go on white bread, mayo, mustard and cheese. It's just simply wrong. But he insists on eating it this way - and i have to say, it's actually not bad. Just not what i'm used to growing up eating I guess.

                                                                                                                  2. Challah, fried egg, green chile, queso fresco and salsa.

                                                                                                                    1. For breakfast this very morning: Open faced sandwiches made with a fine textured Bakery white bread toasted in butter, then topped with Gorgonzola and Usinger's braunschweiger with a side of fresh "brown sugar strawberries." Building happy new fat cells! But hey, you've gotta give your mouth a party once in a while! '-)

                                                                                                                      1. One of my go-to sandwiches is olive loaf (luncheon meat) on rye bread spread liberally with cream cheese. Pass the tomatoes.

                                                                                                                        Smoked mackerel, sweet raw onion and sour creme on pumpernickel is cool.

                                                                                                                        1. My twelve year old just made a pizza-wich.

                                                                                                                          Between two slices of leftover pizza place some fresh basil leaves and leftover cheese ravioli and press on the panini plate until warm and gooey.

                                                                                                                          1. I invented this "sandwich" one night when we got home late at night after a long drive. Both of us were really hungry but too tired to make anything complicated.

                                                                                                                            I had some good corn tortillas (Mi Abuelita brand - dunno if they're available elsewhere), some Hebrew Nat'l. hot dogs, some good cheddar cheese, a couple of barely passable tomatoes and some wilted green onions.

                                                                                                                            I heated the tortillas until they were malleable and then put a hot dog and some cheese in the middle and folded them over. After everything was heated through, I put the chopped green onion, the chopped tomato and some green chili salsa. Amazingly good. We've had this dish many times since. I usually use Mrs. Renfrew's green chili salsa which I like a lot. Weird brand name for a Mexican salsa, eh?

                                                                                                                            1. 2 slices of cheap wheat bread sprinkled with hot sauce filled with a half inch of thick refried beans.
                                                                                                                              Toaster ovened at 250ish for enough time to make it warm throughout.

                                                                                                                              1. Two slices of white bread. Filling is fresh mashed ripe avocado mixed with a little Best Foods mayonnaise and sprinkled with salt.

                                                                                                                                2 Replies
                                                                                                                                1. re: Antilope

                                                                                                                                  That sounds good sans the mayo. Do you prefer the large smooth avocado or the rough?
                                                                                                                                  The smooth is buttery and can be sliced, put into French bread with salt for a basic meal.

                                                                                                                                  1. re: Alan N

                                                                                                                                    I prefer the larger smooth avocados, but the markets usually carry the smaller rough avocados. Either one is good.

                                                                                                                                2. My new favorite sandwich as of late has been a whole wheat pita stuffed w/ three different kinds of salads: taboulleh, artichoke orzo, and pesto pea. Sometimes I top it all off with a little tzatziki. Yum!

                                                                                                                                  1. Canned mackerel with mustard on rye bread. Toasted.

                                                                                                                                    On a bagel is good too, toasted or pressed.

                                                                                                                                    1. Tuna salad w/ capers and dill pickles on toasted whole wheat sour dough, with tomatoes (vine ripened) and a slice of American cheese.

                                                                                                                                      1. 1: Avocado, smoked turkey, queso blanco, hot sauce, and a bit of raw sweet-onion on naan.
                                                                                                                                        2: same thing with crab instead of turkey and no hot sauce
                                                                                                                                        3: mini partmesan foccacia from trader joes with trader joes tomato chutney (kind of has an indian flavor), trader joes indian veggie burger (potato based), greens, tomato, and hard boiled egg slices
                                                                                                                                        4: cottage cheese, sea salt and black pepper, and tomato on a bagel
                                                                                                                                        5: croissant with real canadian bacon or pancetta, egg, cheese, lettuce, tomato, and a tiny bit of garlic-mustard aioli
                                                                                                                                        6: BLT w/ chicken nuggets and fresh mozz on hoagie roll
                                                                                                                                        7: pb, banana, nutella, honey, on honey-oat bread
                                                                                                                                        8: FRESH anchovies (NOT CANNED), hard boiled egg slices, cucumber, and a tiny bit of spicy mustard on pumpernickel

                                                                                                                                        take a look at soypower's sandwiches. those look awesome!!

                                                                                                                                        1. When I owned a deli, I had a lot of great sans. But my own favorite was thin sliced roast beef, roasted red pepper, melted mozzarella cheese on a buttered sour dough roll.

                                                                                                                                          1. Hummus and lots of Sriracha!!! Heaven!!

                                                                                                                                            1. I've been making tiny pocket sandwiches / sliders out of leftover breakfast idli (http://en.wikipedia.org/wiki/Idli), a good substitute for bread, for anyone who's wheat intolerant or gluten free. It's also higher in protein than most breads given that it's made from lentils and rice.

                                                                                                                                              So far, I haven't gotten too crazy with the fillings, but I did really like idli stuffed with Camembert and chopped leftover roasted veggies (cauliflower, fennel, purple potato, turnip, red peppers, garlic, red onion, rosemary) from Thanksgiving; leftover frittata; and homemade salt-cured bluefish with pickled red onions and cucumber. Given the texture of the idli, I bet it would also work really well with a Momofuku-esque pork belly filling or Peking duck with scallions.... though I suppose those aren't exactly healthy.

                                                                                                                                              2 Replies
                                                                                                                                              1. re: cimui

                                                                                                                                                I would love to hear more about your salt-cured bluefish. Is it like Lithuanian silke or milder like gravlax? It sounds like a treat I would love to make.

                                                                                                                                                1. re: JungMann

                                                                                                                                                  Sorry to take so long to respond. It took me a while to discover your post! I make my cured bluefish the exact same way I make gravlax, using salt, pepper (black or white), sugar, dill and/or juniper berries. It's really just a poor woman's gravlax (since wild-caught bluefish is far less expensive than wild-caught salmon where we are and I strongly dislike the flavor of farmed salmon). Also a more sustainable fish than salmon in many ways.

                                                                                                                                              2. This is a copy of a sandwich I used to serve in a bistro in Socal 25 years ago

                                                                                                                                                Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade

                                                                                                                                                http://www.epicurious.com/recipes/foo...

                                                                                                                                                We actually changed the olive tapenade to a eggplant and caper tapenade, somewhat similar to Baba Ghanoush and the customers liked that one better.

                                                                                                                                                We also made a spicy one with a lentils and berbere.

                                                                                                                                                1. This is our favorite sandwich, but we can only have it in the summer:

                                                                                                                                                  Sliced tomatoes, from the garden or local farmstand only (the really drippy kind) lots of salt and pepper
                                                                                                                                                  Breaded and fried slices of eggplant, warm or cold, but preferably local also (the big fat Sicilian ones work best) with a little more salt
                                                                                                                                                  Fresh mozz slices, or really any sliced cheese is fine
                                                                                                                                                  Mayo, possibly mixed with a little pesto, or just some fresh basil leaves chopped up
                                                                                                                                                  Layer on any bread you prefer, then die and go to heaven!

                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: coll

                                                                                                                                                    That sounds great, I'd add some thinly sliced red onion as well.

                                                                                                                                                  2. My most favorite sandwich:
                                                                                                                                                    smoked turkey, swiss, artichoke hearts and pesto mayo- yummy cold, hot(grilled) or as a wrap

                                                                                                                                                    I also get fairly regular cravings for scrambled eggs sandwiches on toasted white bread with yellow mustard- been eating them since I was a kid!

                                                                                                                                                    2 Replies
                                                                                                                                                    1. re: JenJeninCT

                                                                                                                                                      Peanut butter & mustard on whole grain bread - honey mustard is my favorite, but any mustard you enjoy will do.just fine.

                                                                                                                                                      1. re: readingfool

                                                                                                                                                        I am so heartened that others besides me like peanut butter and mustard. Tip - add bacon, yowsa!

                                                                                                                                                        I do not know how I came up with this combination. I have eaten it since the fifth grade. In third and fourth grade, the only lunch I would take to school was a thermos of tomato soup and a baloney sandwich - maybe I got tired of that, I have no idea. Why would any kid in their right mind think of peanut butter, bacon and mustard sandwiches?

                                                                                                                                                        Now I gotta go make one. Thanks for the memory!

                                                                                                                                                    2. I buy this shredded seaweed where I live in Korea that is easy to make yourself. Toasted nori cut (scissors) into .5 x 2 inch pieces, tossed with coarse sea salt, olive/sesame oil, sesame seeds, and maybe a little sugar. I smother a layer of mashed avocado with a handful of nori strips then add whatever veggies I want. It's the crunchy sandwich you never knew you wanted.

                                                                                                                                                      1. I make this one for family gatherings for my non-meat eater daughter.
                                                                                                                                                        1 loaf fresh Italian/French Bread
                                                                                                                                                        1 container WHIPPED cream cheese with chives (or use the plain and mix in Ranch Dip mix)
                                                                                                                                                        as many veggie types as you like - thinly sliced (I use red bells, zuchinni, roma tomatoes, sweet onions, cucumbers, grated carrots, thin sliced celery, yellow squash). I have also added sliced black olives and pickled pepper rings.

                                                                                                                                                        Make this the night before - wrap TIGHTLY in plastic wrap and refrigerate - slice in large sections.

                                                                                                                                                        1. Kim chee and beef sandwich / kim chee cheese steak.

                                                                                                                                                          5 Replies
                                                                                                                                                          1. re: joonjoon

                                                                                                                                                            I made kimchi and cream cheese the other day. YUM!

                                                                                                                                                            1. re: piccola

                                                                                                                                                              Kimchi and cream cheese? What did you do with it? Is it literally just kimchi and cream cheese or do you put anything else in it?

                                                                                                                                                              1. re: joonjoon

                                                                                                                                                                With tomato or greens, on toasted multigrain bread. Just don't put too much kimchi in, or it'll slip out and your sandwich will fall apart.

                                                                                                                                                                1. re: piccola

                                                                                                                                                                  I think I'd have to give it to the Thanksgiving sandwich. The healthy version is toasted whole wheat bread with turkey, cranberry sauce, and sauerkraut. And maybe a little gravy. Just a little. . .

                                                                                                                                                                  1. re: jvanderh

                                                                                                                                                                    You forgot the stuffing! (Probably healthier than gravy)

                                                                                                                                                          2. When we were kids, my mom would make BLT's for dinner occasionally. Since none of us kids liked the T (tomato), she would give us BLP (Bacon, lettuce and peanut butter) Sounds strange but soooo good, still to this day! Try it - you'll like it!

                                                                                                                                                            2 Replies
                                                                                                                                                            1. re: mblonge

                                                                                                                                                              haha - i often nuke peanut butter as a dip for bacon and jerky but i still have to try this with lettuce *grimace*. i want to see the reaction at the table for the coming family sunday lunch when i serve this up. i'll just tell them that it was inspired by a chowhound and the dipping sauce for summer rolls at pho hoa.

                                                                                                                                                              1. re: epabella

                                                                                                                                                                Be sure to use a crisp lettuce like heart of romaine or iceberg - something crunchy. I haven't had one of these sandwiches in about 35 years, but told my 6 year old daughter about it yesterday and she insisted we have BLT's for dinner so she could try this BLP. She loved it! Had one myself, and have to admit - after all these years, still pretty darn good!

                                                                                                                                                            2. A BLT with bacon marmalade.

                                                                                                                                                              1. About a year ago, an amazing bakery opened up just down the street from us, and since then I've eaten a LOT more sandwiches. One of my favorites has to be grilled brie with figs and prosciutto on fresh sourdough. I love the combination of textures, as well as the salty/sweet/creamy contrast. If you don't eat pork, you could probably substitute some type of other meat, but I can't think of a salty substitute at the moment.

                                                                                                                                                                1. I know this is really old... but here goes:

                                                                                                                                                                  Hard Salami, Genoa Salami, Arugala, Spinach, Jalapeno Cream Cheese, on a Pumpernikle Bagel.

                                                                                                                                                                  Discovered this one by accident in Culinary School after too many libations and no groceries...

                                                                                                                                                                  1. whole wheat toast with mayo on both sides, sliced cucumber on one side and avocado smeared on the other

                                                                                                                                                                    1. Hmm. Unusual sandwiches usually occur for me while trying to use up things in the fridge about to go bad.

                                                                                                                                                                      The most memorable one recently was deli-sliced turkey, homemade garlic and herb chevre spread, and halved cherry tomatoes soaked in balsamic vinegar/olive oil on ciabatta.