20

DIFFERENT
KINDS OF
SANDWICH
RECIPES
Submitted by: Jhaymie Nicole Basa
Grade & section: 9 obedience
Submitted to: Ma’am Florida Biazon
 Cold
.sandwich
..recipes
Chicken
salad
sandwich

INGREDIENTS INSTRUCTIONS

• 4 cups chicken, cooked and diced 1. Cut chicken and add to large bowl
• 1 cup seedless red grapes, cut in 2. Cut grapes, apple, celery and
half or quartered pecans, add to bowl
• 1 cup red apple, diced, optional 3. Add mayonnaise, lemon juice,
• 2 celery ribs (1 cup), chopped parsley, salt and pepper
• 1 cup pecans, walnuts or almonds, 4. Stir together until well combined
chopped or sliced 5. Cover and refrigerate at least one
• 1 cup mayonnaise hour before serving
• Juice of 1 lemon (about 2 6. Serve on bread or croissants with
tablespoons) lettuce, or whatever you prefer
• 1 tablespoon fresh parsley, chopped 7. Store leftovers in airtight container
• 1 teaspoon kosher salt in refrigerator
• Freshly ground pepper to taste
 Cream
Cheese
Slider
Sandwiches
INGREDIENTS INSTRUCTIONS

• 1 package Hawaiian 1. For the herbed cream cheese: Take a 16-

Rolls 12 count ounce tub of spreadable cream cheese,
garlic powder, oregano, and parsley, then
• 16 ounces spreadable stir to combine.
cream cheese
2. Cut the buns in half, placing the bottom half
• 1/2 teaspoon garlic back into the box that the rolls originally
powder came in.

• 1/4 teaspoon dried 3. Spread half of the cream cheese on the

oregano buns.

• 1/4 teaspoon dried 4. Layer the hard salami, black forest ham,
parsley and sliced tomatoes.

• 1/2 pound hard salami 5. Taking the top half of the bread spread the
rest of the cream cheese on it, then put it
• 1/2 pound black forest on top.
ham
6. Just put them back into the paper tray,
• 1 medium tomato sliced cover them with two pieces of plastic wrap,
and put them back into the bag. Tie with a
plastic tie. Take to the picnic and enjoy!
Chickpea
avocado
salad
sandwich
INGREDIENTS INSTRUCTIONS

• 1 ripe avocado, chopped 1. Add the avocado to a bowl and mash it up

• 1/2 red onion, chopped fine using a fork.
• 2 tsp fresh lemon juice 2. Add in the chopped red onion, lemon juice,
• 2 small gherkin pickles, chopped chopped gherkin pickles, chickpeas, chili
• 1/2 inch chunk of fresh ginger, flakes, parsley, salt, pepper, and smoked
grated paprika.
• 1 clove garlic, grated 3. Using a grater, carefully grate the garlic and
• 1 can chickpeas , drained and ginger into the bowl as well.
rinsed 4. Using the fork, mix up the ingredients.
• 1 tsp chili flakes 5. Toast up the slices of Dave’s Killer Bread 21
• 2 tsps parsley Whole Grains and Seeds, spread them with
• 1/4 tsp each salt and pepper the Chickpea Avocado Salad, garnish with
• 1/2 tsp smoked paprika more parsley and/or chili flakes, and enjoy!
• 6-8 slices Dave’s Killer Breads 21
Whole Grains and Seeds
Turkey
avocado
sandwich

INGREDIENTS INSTRUCTIONS

• slices break of choice 1. On one of the slices of bread layer

• ~2 tbsp mashed sweet potatoes the turkey, followed by avocado.
• ~2-3oz thick sliced turkey 2. Next, spread the sweet potatoes
• 1, 1/2 " thick avocado slice onto the remaining slice of bread.
3. Place the slice of bread with sweet
potatoes on top of the avocado
layer.
4. Enjoy!
EGG AND
PROSCIUTTO
OPEN FACED
SANDWICH

INGREDIENTS INSTRUCTIONS

• 1 slice whole grain bread 1. Toast the bread until golden.

• 1 tbsp tapenade 2. Spread with tapenade.
• 1 hard boiled egg, , sliced 3. Lay the hard boiled egg
• 1 oz thinly sliced prosciutto slices on top. Drape the
prosciutto over the egg.
Enjoy!
Easy
vegetarian
tea
sandwich
INGREDIENTS INSTRUCTIONS

• 12 slices Wholegrain 1. Gather the ingredients. Shred the veggies. Strain

the yogurt. Prep the green spread in your mixer.
bread
You could trim the edges of the bread if you like or
• 1 cup shredded carrots use the whole slice bread.
• 1 cup shredded purple 2. Take two separate bowls and mix half the yogurt
cabbage with carrots and purple cabbage respectively. Add
• 1/2 cup green avocado salt and black pepper.
cilantro dressing 3. Take four slices for one whole sandwich. Spread a
• 1.5 cup yogurt layer of carrots on one. Purple cabbage on the
second and the green chutney on the third. If you
• salt to taste are adding herbs to your sandwich add them at this
• black pepper (optional) point.
• herbs - mint, basil, dill 4. Stack the slices one above the other and then cut
(optional) the sandwich diagonally to give you two
sandwiches from one whole sandwich. This will
yield you 6 half size sandwiches. If you want the
sandwiches to be smaller you could cut the
sandwich one more time diagonally to get four
smaller bite size sandwiches. This will yield you 12
mini bite size sandwiches.
5. Serve in a platter or plate. Relish these delicious
bites.
French
pressed
sandwich
bites
INGREDIENTS INTRUCTIONS

• 8 slices of bread 1. Begin by spreading a thin layer of Dijon

mustard on each slice of bread.
• 4 slices of cooked ham
2. Place a slice of ham and a slices of bread.
• 4 slices of cheese 3. Top each sandwich with another slice of bread
• 2 tbsp of butter to create 4 sandwiches.
• 1 teaspoon of Dijon 4. Heat a non-stick pan over medium heat.
mustard 5. Add 1 tbsp of butter to the pan and let it melt.
• Salt and pepper to taste 6. Place one of the sandwiches in the pan and
cook for 2-3 minutes on each side, until the
bread is toasted and cheese is melted.
7. Remove the sandwich from the pan and let it
cool for a minute.
8. Cut each sandwich into bite sized pieces.
9. Repeat steps 5-8 with the remaining
sandwiches.
10. Serve warm and enjoy
Southern
tomato
sandwich

INGREDIENTS INSTRUCTIONS

• 2 slices of bread 1. Liberally slather two slices of bread

• 3 or 4 thin tomato slices with mayonnaise. The generous
• 2 tbsp vegan mayonnaise portions of mayo are key to this
• 4 basil leaves sandwich.
• ½ cup micro greens, lettuce 2. Add the thinly sliced tomato. Salt
or other sprouts and pepper the tomato.
• 1 dash salt 3. Top with a layer of fresh basil
• 1 dash pepper leaves and micro greens. This add a
modern twist to a southern classic.
 Caprese
Sandwich

INGREDIENTS INSTRUCTIONS

• 2 slices of bread 1. Preheat a panini press or grill pan over medium-

• 2-3 slices of fresh high heat.
mozzarella cheese 2. Slice the bread into two pieces and brush the
• 1-2 slices of tomato outside of each slice with olive oil.
• Fresh basil leaves 3. Layer the mozzarella cheese, tomato slices, and
• Salt and pepper basil leaves on one slice of bread.
• Olive oil 4. Sprinkle salt and pepper on top of the tomato
• Balsamic glaze slices.
5. Place the other slice of bread on top of the
ingredients to form a sandwich.
6. Place the sandwich o the panini press or grill pa
and cook for 2-3 minutes.
7. Once done, remove the sandwich from the grill
pan and let it cool for a few minutes.
8. Cut the sandwich in half, and drizzle balsamic
glaze on top.
9. Serve and enjoy your delicious caprese
sandwich!
 mango
chutney
chicken
salad
INGREDIENTS INSTRUCTIONS

FOR CHICKEN SALAD: 1. In a large bowl, combine the diced

• 2 cooked chicken breast chicken, celery, onion, scallions, currants
• 2 stalks celery and macadamia nuts. Toss to combine
• ½ cup onion and set aside.
• 3 scallions 2. In a small bowl, whish together the
• 1/3 cup carrants mayonnaise, sour cream, chutney and
• ¾ macadamia nuts parsley until smooth. Taste for
FOR MANGO CHUTNEY DRESSING: seasonings and adjust as necessary.
• ½ mayonnaise 3. Pour the dressing over the salad and
• 1 cup sour cream toss until the dressing evenly coats the
• Heaping? Cup curried mango chicken salad.
chutney 4. Cover and refrigerate for an hour or two
for the flavors to marry. Serve over
• ¼ tsp parsley
mixed greens, on a brioche or sandwich
• ½ tsp hot sauce
roll or in a pineapple or papaya boat.
 Hot
Sandwich
recipes
Cuban
sandwich
burgers

INGREDIENTS INSTRUCTIONS

• ½ Pound ground beef 1. Prepare grill for medium heat. Place a large cast-
• ½ pound ground pork iron skillet on grill grates.
• 1 tbsp lemon juice 2. In a large bowl, combine beef, pork, lemon juice,
• 1 tsp garlic salt, divided ½ garlic salt and ¼ tsp pepper, mixing lightly but
• ½ tsp pepper, divided thoroughly. Shape into four ½ in thick patties.
• ½ cup mayonnaise Grill burgers, covered, over medium heat until a
• ¼ cup Dijon mustard thermometer reads 160 degrees, 5-7 minutes on
• 4 hamburger buns, split each side.
• 8 thin slices swiss 3. Combine mayonnaise, mustard, remaining ½ tsp
cheese garlic salt and ¼ tsp pepper; spread over cut
sides of buns. Place burgers on bun bottoms;
• 4 thin slices deli ham
top with swiss cheese, ham, pickles and bun
• 4 thin sandwich pickle
tops. Using oven mitts, carefully place
slices
preheated skillet on sandwiches. Grill
sandwiches, covered, until buns are browned
and cheese is melted, 5-8 minutes.
mojito
pulled
pork

INGREDIENTS INSTRUCTIONS

• 1 boneless pork shoulder roast 1. Cut roast in half. Combine the salt,
• 2 tsp salt oregano, paprika and pepper; rub over
• 2 tsp each oregano, ground pork. Place in a 4 or 5 qt. slow cooker.
cumin, paprika and pepper 2. Mince cilantro to measure ¼ cup; set
• 1 bunch fresh cilantro, divided aside. Trim remaining cilantro, discarding
• 2 medium onions, halved and stems. Add the whole cilantro leaves,
sliced onions, chiles and garlic to the slow
• ¼ cup canned chopped green cooker. Combine the broth, orange juice
chiles and lime juice; pour over roast. Cover and
• 4 garlic cloves, minced cook on low for 7-9 hours or until meat is
• 2 cans reduced-sodium tender.
chicken broth 3. Remove roast; cool slightly. Skim fat from
• 2/3 cup orange juice cooking juices; set aside 3 cups juices.
Discard remaining juices. Shred pork with
• ½ cup lime juice
2 forks and return to slow cooker. Stir in
• 16 sandwich buns, split
minced cilantro and reserved cooking
• Barbecue sauce and pickle
juices; heat through. Spoon ½ cup meat
chips
onto each bun. Serve with barbecue sauce
and pickle chips.
philly
cheese
sandwich

INGREDIENTS INSTRUCTIONS

• 1 boneless beef chuck roast, trimmed 1. In a 3 or 4-qt. slow cooker,

and cut into 1 inch cubes combine first 6 ingredients.
• 2 medium onions, halved and sliced 2. Cook, covered, on low 7 hours.
• ¼ cup Worcestershire sauce 3. Stir in peppers; cook, covered,
• 2 garlic cloves, minced until meat and peppers are
• 1 tsp dried oregano tender, 1-3 hours.
• ½ tsp dried basil 4. Stir to break up meat. Serve beef
• 1 medium sweet red pepper, sliced mixture and cheese on buns.
• 1 medium green pepper, sliced
• 8 slices American cheese or pepper
jack cheese
• 8 hoagie buns, split and toasted
bistro
turkey
sandwich

INGREDIENTS INSTRUCTIONS

• 2 tbsp butter, divided 1. Preheat broiler. In a large skillet, heat 1 tbsp

• 1 large honeycrisp apple, cut butter over medium heat; saute apple with
into ¼ inch slices sugar and cinnamonntil crisp-tender, 3-4
• ½ tsp sugar minutes. Remove from pan.
• ¼ tsp ground cinnamon 2. In same pan, melt remaining 1 tbsp butter
• ½ medium sweet onion, over medium heat; saute onion until lightly
sliced browned, 3-4 minutes. Remove from heat;
• ¼ cup whole-berry or jellied stir in sauteed apple.
cranberry sauce 3. Spread cranberry sauce onto cut side of
• 4 ciabatta rolls, split bottom portion of rolls; layer with turkey,
• 1 pound cooked turkey, apple mixture and cheese. Place on a baking
sliced sheet alongside roll tops, cut side up.
• 8 slices camembert 4. Broil 3-4 in. from heat until cheese begins to
melt and roll tops are golden brown, 46-60
• 3 cups arugula
seconds. Add arugula; close sandwiches.
mac &
cheese pork
sliders
INGREDIENTS INSTRUCTIONS

• 1 cup uncooked cavatappi 1. Preheat oven to 375 degreess. Cook

pasta pasta according to package directions.
• 1 tbsp butter 2. Meanwhile, in a small saucepan, melt
• 1-1/2 tsp all-purpose flour butter over medium heat. Stir in flour
• ¼ tsp pepper and pepper until smooth; gradually
• ½ cup 2% milk whisk in milk. Bring to a boil, stirring
• ¾ cup shredded sharp cheddar constantly; cook and stir until
cheese thickened, 3-5 minutes. Stir in cheese
• 1 package Hawaiian sweet rolls util melted. Drain pasta; stir into
• 1 carton refrigerated fully cheese sauce. Set aside.
cooked barbecue shredded 3. Place roll bottoms in a greased 13*9-
pork, warmed in. baking dish. Layer with pork, pasta
• 2 tbsp melted butter mixture and roll tops. Combine melted
butter, honey and mustard. Brush over
• 1 tbsp honey
roll tops.
• ½ tsp ground mustard
4. Bake until tops are golden brown and
• 1 jalapeno pepper, sliced,
filling is hot, 10-12 minutes. If desired,
optional
top with jalapeno pepper slices.
open-faced
pizza
burgers

INGREDIENTS INSTRUCTIONS

• 1-1/2 pounds ground beef 1. In a large cast-iron or other heavy skillet,

• ¼ cup chopped onion cook beef and onion over medium heat
• 1 can pizza sauce until meat is no longer pink, 3-5 minutes,
• 1 can mushroom stems and breaking beef into crumbles. Drain. Stir
pieces, drained in the pizza sauce, mushrooms, sugar
• 1 tbsp sugar and oregano; mix well. Spoon onto buns;
• ½ tsp dried oregano sprinkle with mozzarella cheese.
• 6 hamburger buns, split and 2. Place on ungreased baking sheets. Broil
toasted 4in. from the heat until cheese is melted,
• 1-1/2 cups shredded part-skim 2 minutes.
mozzarella cheese. 3. Freeze option: place the split and toasted
buns on a baking sheet. Spoon the meat
mixture onto buns; freeze for 1 hour.
Transfer to freezer-safe airtight
containers.
hawaiian
turkey
burgers

INGREDIENTS INSTRUCTIONS

• 1 can sliced pineapple 1. Drain pineapple, reserving ¼ cup juice; set

• ½ cup dry bread crumbs pineapple aside.
• ½ cup sliced green 2. In a large bowl, combine the bread
onions crumbs, onions, red pepper, soy sauce,
• ½ cup chopped sweet salt, and the reserved pineapple juice.
red pepper Crumble turkey over mixture and mix
• 1 tbsp reduced-sodium lightly but thoroughly. Shape into 4
soy sauce patties.
• ¼ tsp salt 3. On a lightly oiled grill rack, grill, covered,
• 1 pound lean ground over medium heat for 3 minutes on each
turkey side. Brush with teriyaki sauce. Grill 4-6
• 2 tbsp reduced-sodium minutes longer on each side or until a
teriyaki sauce thermometer reads 165 degrees and juices
• 4 sesame hamburger run clear.
buns 4. Grill pineapple slices for 2 minutes on each
side, basting occasionally with teriyaki
sauce. Warm buns on grill; top each with a
burger and pineapple slice.
baked
ham salad
sandwiches

INGREDIENTS INSTRUCTIONS

• 2 cups cubed cooked ham 1. Preheat oven to 350 degrees. Place

• ½ cup sliced sweet pickles ham and pickles in a food
• 4 hard-boiled large eggs, finley processor; pulse until almost
chopped smooth.
• ¾ cup finely chopped celery 2. Transfer to a small bowl; stir in
• ½ cup finely chopped sweet onion eggs, celery, onion and mayonnaise.
• ¼ cup mayonnaise 3. Spread ½ cup over each roll bottom;
• 6 onion rolls, split replace tops.
4. Wrap each in foil and place on a
baking sheet.
5. Bake until heated through, 10-15
minutes.
slow-cooked
chicken
Caesar
Wraps
INGREDIENTS INSTRUCTIONS
• 1-1/2 pounds boneless
skinless chicken breast 1. Place chicken and broth in a 1-1/2-
halves or 3-qt. slow cooker. Cook,
• 2 cups chicken broth covered, on low 3-4 hours or until
• 3/4 cup creamy Caesar a thermometer inserted in
chicken reads 165°. Remove
salad dressing
chicken and discard cooking
• 1/2 cup shredded juices. Shred chicken with 2 forks;
Parmesan cheese return to slow cooker.
• 1/4 cup minced fresh
parsley 2. Stir in dressing, Parmesan, parsley
• 1/2 teaspoon pepper and pepper; heat through. Serve
• 6 flour tortillas (8 in tortillas with lettuce and, if
desired, salad croutons, crumbled
inches)
bacon and additional shredded
• 2 cups shredded lettuce
Parmesan cheese.
 Pulled
Turkey
Tenderloin
INGREDIENTS INSTRUCTIONS

• 1 package (20 ounces) 1. lace turkey in a 3-qt. slow cooker.

turkey breast tenderloins In a small bowl, combine the
water, pickle juice, soup mix and
• 2 cups water
jalapeno peppers; pour over
• 1/2 cup sweet pickle juice turkey.
• 1 envelope onion soup mix
• 2 tablespoons canned 2. Cover and cook on low for 6-8
diced jalapeno peppers hours or until meat is tender.
• 1/2 cup fat-free plain Greek Remove turkey and shred with 2
yogurt forks. Transfer to a small bowl.
• 1 tablespoon yellow
mustard 3. Strain cooking juices, reserving
1/2 cup juices. In another small
• 1/8 teaspoon pepper
bowl, combine the yogurt,
• 5 kaiser rolls, split mustard, pepper and reserved
cooking juices. Pour over turkey;
toss to coat. Serve on rolls.