Sometimes, only a sandwich will do. Pasta seems too complicated and meat too fussy. A sandwich is simple and easy — bread, fillings – done. However, have you ever had a burger with a too-crusty bun or a multi-layered hero on bread that falls apart? Then you know what it means to choose the wrong bread for a sandwich. The basic rule of sandwich-making is that textures need to work together. You just need some basic knowledge and a bit of creativity.
Some breads work with almost everything, and challah — like its sweeter French cousin, brioche — is one of them. If you’re looking for fluff or sweetness as a balance to salty flavors, these breads are perfect: Both will also stand up to savory, salty prosciutto, condiments and even mayonnaise-based salads.
Heartier sandwiches, like pulled pork or meatballs, require more support, so go with a bun or roll. If you’re set on slices, remember that soggy fillings — like marinated steak or tomatoes for — benefit from thick-cut slices of bread.
On the opposite end of the spectrum are those sandwiches that require a lighter touch, especially if you’re thinking about making an open-faced sandwich. While baguettes are versatile, they also allow for thinner slicing. Baguettes are a wonderful base for a variety of toppings, especially if you’re feeding a crowd and they toast well.
Though some would argue that a wap is not a sandwich, they are popular for typical sandwich fillings, like salads, cold cuts and scrambled eggs. Just be sure the fillings are soft enough to be rolled up.
Are you thinking about making a Mediterranean type sandwich? You might want to choose an olive oil bread like focaccia or ciabatta. An olive oil bread is ideal to support, tomatoes, olives hummus, feta, pickles and capers. These breads also make the best paninis.
Want a healthy midday sandwich to get you through the day? Earthy, multi-textured loaves are a perfect match for good-for-you fillings like leafy greens, spreads, and tofu. They are also perfect for PB&J.
Maybe you are in the mood for a BLT or grilled cheese? Stick to the classics for these sandwiches, like a loaf of crusty sourdough. These types of sandwiches are all about what’s in the middle (cheese, bacon, tomatoes) and you want bread that will compliment them. The balance of soft chew, crusty crust and a slight tang make sourdough a good choice.
Chicken Panini with Tapenade, Roasted Peppers and Onions
Makes about 4 large sandwiches
- 1 loaf ciabatta bread thinly sliced or focaccia sliced in half
- Artichoke and olive tapenade (recipe below)
- 6 ounces Italian Fontina cheese, sliced
- 4 roasted red bell peppers from a jar
- 3/4 cup sautéed onions
- 1 large bunch fresh basil
- 1 pound cooked chicken breasts, sliced thin
- Olive Oil
Spread 1 slice of bread with tapenade, and layer the cheese and peppers on top. Spread cooked onions on another slice and top with basil and chicken.
Put the two halves together, brush the outsides of the bread with olive oil, and grill on a Panini maker or on a cast iron pan with another cast iron pan pressed on top. Repeat with all remaining sandwiches.
Olive and Artichoke Tapenade
- 4 ounces (113 g) of pitted kalamata olives
- 4 ounces (113 g) marinated artichoke hearts
- 2 fresh basil leaves
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Pulse all ingredients in a food processor until coarsely chopped.
Open-Faced Roasted Vegetable Sandwiches
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 medium eggplant, thinly sliced
- 2 medium zucchini, halved and sliced
- 1 large onion, sliced
- 1 medium sweet red pepper, sliced
- 1 medium green pepper, sliced
- 1/4 cup mayonnaise
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- One small baguette cut in half and then in half again to make 4 pieces or use 4 – ½ inch thick slices of challah bread
- 1 medium tomato, thinly sliced
- 4 slices Muenster cheese
Preheat oven to 425°F. Toast bread.
In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15 x 10 x 1-inch baking pans.
Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally.
Combine mayonnaise, vinegar and mustard; spread over toasted bread. Place on a baking sheet. Top with vegetable mixture, tomato and cheese.
Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.
Turkey Salad on Whole Wheat
- 1 cup chopped cooked turkey or chicken breast
- 1/3 cup chopped cored apple or chopped seeded cucumber or finely chopped celery
- 1 hard-cooked egg, peeled and chopped
- 2 tablespoons plain low-fat yogurt
- 2 tablespoons light mayonnaise
- Salt and black pepper
- 8 slices whole wheat bread
- 4 lettuce leaves
In a medium bowl stir together turkey, apple and egg. Add yogurt and mayonnaise; stir to combine. Season to taste with salt and pepper. Serve immediately or cover and chill up to 4 hours.
Spread chicken mixture on half of the bread slices. Top with lettuce leaves and remaining bread slices. Cut each sandwich in half.
Healthy Everything Hoagie
- 1 regular or whole wheat hoagie roll, sliced in half lengthwise
- 1 teaspoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- 2 fresh basil leaves , chopped
- 1 large lettuce leaf
- 1 slice deli oven roasted beef
- 1 slice deli oven roasted turkey breast
- 1 slice deli lean ham
- 2 thin slices provolone cheese
- 2 slices ripe tomato
- 1 thin slice red onion
- 2 thin slices green bell pepper
- Sliced pickles, optional
In a small bowl, combine olive oil, vinegar and basil.
Drizzle mixture on the inside top half of the roll.
On the bottom half of the roll, layer ingredients in the following order: lettuce, beef, turkey, ham, cheese, tomato, onion, peppers and pickles, if using.
Cover with the top of the roll.
Crispy Fish Fillet Sandwiches
This sandwich is oven fried and the sauce is made with yogurt to keep it healthy. Coleslaw goes well with this sandwich.
- Nonstick spray
- 2 tablespoons melted butter
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh dill
- 1 cup panko breadcrumbs
- 1 teaspoon cayenne pepper
- Kosher salt and freshly cracked black pepper
- Two 6-ounce fish fillets (tilapia, halibut, cod, snapper, grouper, etc.
- Two 6-inch soft rolls or baguette, split and toasted
- 1 tomato, sliced
- Lettuce, shredded
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon dill weed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon grated lemon peel
- 1/4 teaspoon prepared horseradish
Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.
Combine the sauce ingredients and refrigerate until ready to make the sandwiches.
Mix together the melted butter, Dijon mustard and dill in a pie plate. In another pie plate, combine the panko, cayenne and some salt and pepper. Dredge the fish through the melted butter mixture and then through the panko. Place on the hot baking pan in the oven and bake until cooked through and lightly golden, 12 to 15 minutes.
Assemble the sandwich by slathering the toasted split roll with the Sandwich Sauce, topping with the breaded fish fillet and adding tomato slices and shredded lettuce.