9 Best Sandwich Recipes

Are you looking for easy breakfast sandwich recipes to make the most of your morning? We have you covered! Trust me when I tell you that sandwiches are great for breakfast, (especially) lunch, or dinner because they are easy to make and are often an assembled meal, making them a great choice for easy entertaining.

Good sandwiches can also be produced in a variety of fashions! That is why they are fantastic because they never get old. Now, if you think a sandwich is just some bread, meat, and cheese, you have another thing coming to you!

Read on for more details on the best sandwich recipes you can try.

Best Sandwich Recipes

1. Avocado and Tomatoes Sandwich                                           


  • Six slices of bread
  • kosher salt, as required
  • Two tablespoons of butter
  • black pepper, as required
  • Two sprigs of rosemary leaves
  • Two avocados
  • Ten cherry tomatoes
  • Three-tablespoon cream cheese
  • the paprika powder, as required


Step 1 Chop the Veggies

Deseed the avocados, wash and cut the veggies into desired shapes to make this quick and easy open sandwich. In the meantime, toast the bread slices and keep them aside.

Step 2 Make the Sandwich Spread

Next, take a bowl and add butter, cream cheese, salt, spiced black pepper, garlic powder, paprika, and rosemary leaves. Whisk the mixture nicely, and spread it on the toasted slices.

Step 3 Garnish and Relish

Next, layer the bread slices with the cheesy spread, and add the veggies season with salt, pepper, and rosemary leaves. Enjoy!


1. To accentuate the taste, you can add some mozzarella cheese

2. You can also add more veggies to make them healthier and more delicious.

3. Also, you can add boiled or pan-tossed shrimp to make it delightful

2. Smoked Salmon Salad Sandwich

Combine freshly roasted salmon and smoked salmon for a flavorful but not overpowering filling.


  • 8 ounces skinless salmon fillet
  • 6 ounces smoked salmon, chopped
  • ⅓ cup mayonnaise⅓ cup chopped celery
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped capers
  • 1 teaspoon grated lemon zest
  • black pepper
  • lettuce leaves
  • 8 slices pumpernickel bread


1. Heat oven to 450° F. Roast the salmon fillet on a rimmed baking sheet until cooked, 6 to 8 minutes; let cool, then flake.

2. Combine the smoked salmon, mayonnaise, celery, chives, capers, lemon zest, flaked salmon, and ¼ teaspoon pepper in a medium bowl.

3. Divide the salmon salad and lettuce leaves among the bread.

Extra points: The salmon mixture can be made up to three days ahead of time.

3. Roast Pork and Pickled Cucumber Sandwich


  • 1-pound of boneless pork loin
  • 1/2 teaspoon cayenne pepper
  • kosher salt and black pepper
  • 1 cucumber, thinly sliced
  • 3 tablespoons cider vinegar
  • Two tablespoons of olive oil
  • Two teaspoons of brown sugar
  • 1/3 cup mayonnaise
  • 4 Portuguese rolls, split


1. Heat oven to 450° F. Season the pork with the cayenne and ¼ teaspoon salt. Roast on a rimmed baking
sheet until an instant-read thermometer inserted in the center reaches 145° F, 20 to 25 minutes; thinly slice.
2. In a medium bowl, combine the cucumber, vinegar, oil, brown sugar, and ¼ teaspoon of each salt and black pepper.
3. Divide the mayonnaise, pork, and cucumber among the rolls.

Fresh cucumber adds a refreshing crispness to the pork tenderloin in this succulent sandwich.

4. French Ham and Cheese Sandwich

French ham and cheese sandwich smothered in delectable béchamel sauce for a hearty meal!


  • Tablespoon salted butter
  • 1 Tablespoon all-purpose flour
  •  11/2 cup of whole milk
  •  4 thick slices of French bread
  •  1/8tsp. ground nutmeg
  •  1/8tsp. ground black pepper
  •  2 cups of grated Gruyere cheese-about 4 ounces, divided
  •  4 ounces of smoked ham-slice
  • 2 teaspoons of Dijon mustard.


1. Set the oven to 400 degrees Fahrenheit.

2. In your smallest saucepan, melt the butter over medium-low heat. It will begin to bubble after a few minutes. When you see bubbles, add the flour and start whisking. keep, whisking, for two to three minutes until smooth and bubbly. Keep, whisking, for two to three minutes until smooth and bubbly.

3. Pour the milk in very slowly while continuing to whisk. Cook and whisk for another four or five minutes until thick

4. Place your bread in the oven and toast for three or four minutes per side.1

5. Once the sauce is thick, turn off the heat and add the nutmeg, black pepper, and a third of the cheese. Set aside.

6. Remove the toasted bread from the oven and spread a teaspoon of mustard onto two pieces. Lay half the ham on top of the mustard, followed by half the remaining cheese.

7. Add another slice of bread to the sandwich., then place it on a broiling rack over a baking sheet. Pour the sauce all over the top of the sandwiches, then bake in the oven for 5 minutes.

8. Turn off the oven and turn the broiler on too high. Broil for two or three minutes until the top of the sauce becomes bubbly and browned. Serve warm.

5. Egg and Caramelized Onion Sandwiches

These tasty Egg and Caramelized Onion Sandwiches are made of a delightful stack of cheese, egg, veggies, and greens for a hearty, flavorful breakfast.


  • 3 tablespoons butter, divided
  • 1 large sweet onion, thinly sliced
  • 3 teaspoons olive oil, divided
  • 4 large eggs
  • 1 tablespoon 2% reduced-fat milk
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (6-ounce) package fresh baby spinach, stemmed
  • 8 teaspoons of reduced-fat mayonnaise
  • 8 slices sourdough bread
  • 4 slices reduced-fat Swiss cheese
  • 2 medium tomatoes, sliced


1. Melt one tablespoon butter in a large nonstick skillet over medium heat. Add onion, and cook, occasionally stirring, for 10 minutes or until tender. Increase heat to medium-high, and cook, frequently stirring, until browned. Remove onion from skillet; wipe skillet clean.

2. Heat two teaspoons of olive oil over medium heat in the same skillet. n a small bowl, whisk together the milk, eggs, salt, and pepper. Add egg mixture to skillet, and cook, occasionally stirring, until eggs are set but not dry. Remove eggs from the skillet; wipe the skillet clean.

3. Heat the remaining teaspoon of olive oil over medium heat in a skillet. Add spinach, and cook, frequently stirring, until just wilted. Remove spinach from the skillet; wipe the skillet clean.

4. Spread one teaspoon of mayonnaise onto one side of each bread slice. Divide cheese, eggs, onion, tomato, and spinach among four slices, and top with remaining slices, mayonnaise side down.

5. In a skillet, melt 1 tablespoon of butter over medium heat. Add two sandwiches, and cook for 2 to 3 minutes per side until the bread is toasted and the cheese is melted. Repeat with the remaining one tablespoon of butter and the remaining sandwiches. Serve immediately.

Note: The caramelized onion in step 1 can be refrigerated for up to 5 days before you prepare the sandwiches.

6. Eggplant with Peppers and Beans Sandwich


  • 1 eggplant, cut into
  • 1/4-inch slices
  • 1/4 cup plus 1 tablespoon olive oil
  • 1/2 teaspoon cayenne pepper
  • kosher salt and black pepper
  • 1 cup cannellini beans, rinsed
  • 1 clove garlic, chopped
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sliced roasted red peppers
  • romaine leaves
  • 8 slices focaccia, halved


1. Heat oven to 400° F. Place the eggplant on two rimmed baking sheets and brush with ¼ cup of the oil. Season with the cayenne and ¼ teaspoon salt and bake, turning once, until tender, 20 to 25 minutes. Let cool.

2. Meanwhile, mash the beans, garlic, tahini, lemon juice, the remaining tablespoon of oil, ¼ teaspoon salt, and ¼ teaspoon of black pepper in a small bowl.

3. Divide the mashed beans, eggplant, red peppers, and romaine leaves among the bread.

7. Tomato, Bacon, And Garlic Mayo Sandwich


  • 8 slices bacon
  • ⅓ cup plain Greek yogurt
  • 1 tablespoon chopped oregano
  • 1 small clove of garlic, minced
  • Kosher salt
  • 2 beefsteak tomatoes, sliced
  • 1 avocado, sliced
  • Lettuce leaves
  • 8 slices white sandwich bread, toasted


1. Cook the bacon in batches in a large skillet over medium heat until crisp, 12 to 15 minutes.

2. Combine the yogurt, oregano, garlic, and ¼ teaspoon salt in a small bowl.

2. Divide the bacon, garlic mayonnaise, tomatoes, avocado, and lettuce leaves among the bread

8. Pepper and Egg Sandwich

We love breakfast for dinner, and there’s nothing like eating an egg sandwich while binge-watching your favorite show. Cheese, Italian bread, and hot sauce take this sandwich to the next level.


  • 2 red bell peppers, sliced into 12 inch strips
  • ½ large onion, cut into 1 ½ inch strips
  • 7 large eggs
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 4 tablespoons salted butter (optional)
  • Grated cheese to taste (optional)
  • 1 loaf of Italian bread from your favorite local bakery
  • Hot sauce to taste (optional)


1. Beat the eggs with a whisk in a large bowl and season with half the salt and half the black pepper.

2. In a large skillet over medium-high heat, heat the oil. Add sliced peppers and onions along with the remaining salt and black pepper.

3. Reduce the heat to medium or medium-low if you don’t want the edges of your vegetables to be browned. Cook for 5 to 10 minutes, or until the vegetables are soft.

4. Turn the heat down to medium if you haven’t already. Add two tablespoons of butter to the skillet and let it melt.

6. The eggs should be added to the skillet and cooked, nearly continuously stirred with a fork or spatula, for 2 to 4 minutes, or until they are fluffy and scrambled but still a touch soft. Although the eggs won’t be as fluffy as they may be if you made them in a skillet by themselves because they are scrambled with vegetables, don’t worry; they will still taste great.

7. Add cheese after removing from the heat.

8. Open the loaf of bread by cutting it in half lengthwise. Cut the bread into three 5- to 6-inch pieces crosswise. Scoop out part of the bread from the crust with your fingertips to create room for the peppers and eggs, and save the rest for bread crumbs another day.

9. Spread the remaining two tablespoons of butter on the sliced edges of the bread if desired.

10. Pile the eggs and peppers on the bread. Serve the sandwiches immediately with hot sauce to taste.

9. Mushroom Sandwich with Pickled Onion


Pickled Onion

  • 11/2 tablespoon of crushed pepper
  • 1 clove garlic. Smashed and peeled
  • 1 bay leaf
  • 1 cup of white balsamic vinegar
  • 1 cup of granulated sugar
  • 1 medium red onion, thinly sliced


  • 3 tablespoons of mayonnaise
  • 1 tablespoon of spicy brown mustard
  • 1 teaspoon of vegetarian Worcestershire sauce
  • 5 tablespoons of ghee divided
  • 8 slices of whole-wheat bread
  • 14 ounces maitake mushrooms
  • ¼ of ground pepper
  • 1/8 teaspoon of salt
  • 4 slices of sharp cheddar cheese
  • 4 large eggs
  • 8 lettuce leaves, preferably red oak


1. To prepare pickled onion: Toast crushed red pepper, peppercorns, garlic, and bay leaf in a medium saucepan over medium-low heat until fragrant, 1 to 3 minutes.

2. Add vinegar; bring to a boil over medium-high heat. Add sugar and stir until dissolved. Place onion in a medium non-reactive bowl and pour the hot liquid over it. Let cool to room temperature for about 1 hour. Cover and refrigerate for 4 hours and up to 1 week.

3. To prepare a sandwich: Combine mayonnaise, mustard, and Worcestershire in a small bowl.

4. Heat one tablespoon of ghee in a large nonstick skillet over medium-high heat. Add 2 to 3 bread slices and cook until browned on one side only, 1 to 2 minutes, adjusting heat as necessary. Transfer to a plate. Repeat two more times with two tablespoons of ghee and the remaining bread.

5. Add mushrooms, pepper, salt, and one tablespoon of ghee to the pan—Cook, without stirring, until browned and crisp, 2 to 3 minutes. Flip the mushrooms and press with a spatula to flatten them. Top with cheese and cook until it is melted, about 3 minutes more. Transfer to a plate.

6. Add one tablespoon of ghee to the pan over medium heat. Crack eggs into the pan, cover, and cook to desired doneness, 2 to 4 minutes.

7. Spread the sauce on the untoasted sides of the bread. Layer the pickled onion, mushrooms, eggs, and lettuce between the bread slices.

Note: Refrigerate pickled onion (Step 1) for up to 1 week.


Sandwiches are a delicious and mouth-warming meal for breakfast, lunch, or even dinner, don’t make an unappetizing sandwich when you have the best varieties to try! Use this easy and yummy best sandwich recipes anytime for snacks or meals.

These recipes will help you to make the best sandwiches your family will love; you can also customize them to suit your taste with the help of this article. Happy cooking.

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