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5 Sandwich Recipes You Won’t Ever Quit On

If I could just eat one item for the rest of my life, I think I would choose sandwiches (of course, I’m being sneaky here because you can have a sandwich that tastes like a pizza). But here, we’re all about a good and tasty sandwich, so we welcome you to throw out that old boring sandwich and embrace the new!

These tasty sandwiches will definitely keep you satisfied, and they’re super exciting TO LOOK AT, let alone to eat! Check this list of sandwiches and pick your favorites, and MAKE SURE you tell us which one went straight to your heart!

chicken sandwich
Photo by Charles Brutlag from Shutterstock

Chicken Salad Sandwich

Let’s be honest: with a good rotisserie chicken or the leftovers from the last roast chicken dinner, you can make the best chicken salad sandwich ever! And wait for it, it gets better: the only two things you’re obliged to add are mayo and chicken, the rest of the ingredients are totally up to you!


  • 3 boneless and skinless chicken breasts
  • 6 slices of lemon
  • 6 sprigs of dill, and one tablespoon of chopped
  • 1 green apple, carefully chopped
  • 1/2 red onion, carefully chopped
  • 2 celery stalks, carefully chopped
  • 2/3 c. mayonnaise
  • 1/4 c. Dijon mustard
  • 2 tablespoons red wine vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 1 baguette, for serving
  • butter lettuce, for serving

How to:

  • In a big pot, arrange the chicken in a single layer. Place some lemon slices and dill sprigs on the chicken, and pour some water over it, covering by at least one inch. Bring water to a boil, then reduce the heat and simmer until it’s cooked through, for 10 minutes. Let it rest for 10 minutes, then slice into one-inch pieces.
  • In a big bowl, combine chicken, apple, onion, and celery.
  • In a medium bowl, whisk some mayonnaise, Dijon, and vinegar, and season everything with salt and pepper.
  • Pour the dressing over the chicken mixture and toss.
  • Garnish with the dill and serve it on a baguette, on a bed of lettuce.

Best Steak Sandwich

We’re thinking toasty, juicy, and melty Provolone with some garlic aioli. Have you fallen in love already? Because we have!


  • Garlic aioli: 2 cloves of garlic
  • 1/2 teaspoon kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 1/2 mayonnaise
  • zest of half a lemon
  • freshly ground black pepper
  • the skirt steak: 1 lb. skirt steak
  • extra-virgin olive oil
  • Kosher salt
  • freshly ground black pepper
  • the sandwiches: butter, for toasting rolls
  • 3 ciabatta or similar rolls, sliced
  • 1/4 lb. sliced provolone
  • 3/4 c. fresh arugula leaves
  • 8 peppadew peppers, sliced

How to:

  • Make the aioli: smash the garlic with salt until you form a paste. Transfer the paste to a smaller bowl, and whisk in some olive oil, mayonnaise, and lemon zest, then season with some pepper.
  • Make the steak: Brush the steak with oil and season with some salt and pepper. In a cast-iron pan over medium-high heat, make sure you sear on both sides. Cook for 3 minutes per side to the desired internal temperature, and remove from heat. Let the steak rest for 15 minutes before slicing. Slice against the grain in 2″ sections.
  • Take care of the sandwich: lightly butter rolls and toast in an oven until golden. Place the skirt steak on the bottom half of every roll and place 2 slices of provolone on top.
  • Put back in the toaster oven to melt the cheese. Remove from oven and top with some arugula and peppers. Generously spread the aioli on the top half of the rolls, before topping the finished sandwiches.
fish sandwich
Photo by BBA Photography from Shutterstock

Fried Fish Sandwich

I am about to share with you a very unpopular opinion: fried fish sandwiches are better than any fried chicken one. Don’t blame it on me. Blame it on the fried fish!


  • for your slaw: 1 small head of green cabbage, shredded
  • 2 c. carrot, grated
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 2 tablespoon Dijon mustard
  • 1 teaspoon granulated sugar
  • juice of half a lemon
  • for the tartar sauce: 1/2 c. mayonnaise
  • 1 1/2 teaspoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped fresh dill
  • 2 tablespoons of finely chopped bread and butter pickles
  • 1 tablespoon capers, finely chopped
  • Kosher salt
  • freshly ground black pepper
  • for the fish: peanut or vegetable oil
  • 4 filets (3-4 oz. each) of white fish, like cod or halibut
  • 1 1/2 c. flour, divided
  • 1/2 teaspoon corn starch
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon baking powder
  • 1 c. beer
  • Kosher salt
  • freshly ground black pepper
  • 4 toasted buns
  • bread and butter pickles
  • lemon wedges

How to:

  • For the slaw: toss the cabbage, carrots, salt, and a proper amount of black pepper until it’s fully coated. Let the cabbage mixture sit for 15 minutes until it softens.
  • In another bowl, combine the dijon mustard, the lemon juice, and the sugar. Once the mixture is a bit softer, squeeze the veggies in your hands to remove all the excess moisture. Then, drizzle the dressing over the veggies and toss to coat.
  • For the tartar sauce: in another bowl, mix the mayonnaise, lemon juice, dill, pickles, and capers. Season with some salt and pepper, depending on your taste.
  • For fish: preheat the oil to 350 degrees in a dutch oven or a deep fryer. In a medium bowl, add 1 cup of flour, corn starch, paprika, cayenne, baking powder, 1 tsp of salt, and half a teaspoon of black pepper. Add some beer to dry the ingredients and mix. The batter should be similar to a pancake batter. Add the rest of half a cup of flour to a shallow plate.
  • Make sure you season the fish with generosity with salt and pepper. Work with one filet at a time, and make sure you fully coat the fish in flour, then dip both sides of the fish into the batter, making sure to let all the excess batter drip. Coat the fish in flour again, and repeat the same with the rest of the fish.
  • Place the fish in the oil and fry it until it becomes crispy and golden around 8 minutes. You’ll most likely have to turn the fish once in a while, to make sure it’s done evenly. Remove to a paper towel placed on a plate and season with some salt right away.
  • To assemble the sandwich, spread a layer of tartar sauce on each half of the buns. Add the fish, slaw, and a couple of pickle chips. Serve with lemon wedges.
BLT sandwich
Photo by Olga Nayashkova from Shutterstock

Classic BLT

We all know that it takes very little for a classic BLT to impress us. But since there are only a couple of ingredients, we would strongly recommend you choose the best ones!


  • 2 tablespoons maple syrup
  • 2 tablespoon packed brown sugar
  • pinch cayenne
  • 1 lb. thick-cut bacon
  • 1/4 c. mayonnaise
  • 1 tsp. chili powder
  • 1/4 teaspoon sweet paprika
  • Kosher salt
  • Freshly ground black pepper
  • 4 slices of white bread, a bit toasted
  • 4 leaves of green lettuce
  • 4 (1/4″ thick) slices of vine-ripened tomatoes

How to:

  • Preheat the oven to 400 degrees. In a small bowl, whisk together the maple syrup, the brown sugar, and the cayenne. Line a baking sheet and set a rack on top. Put your bacon in a single layer on the rack. Let it bake while you rotate the tray halfway through, until the bacon is golden, around 30 minutes.
  • Remove the tray from the oven and brush the bacon with generosity with some maple mixture. Turn the trusted oven to broil and return the bacon to the oven until you notice that the glaze has thickened and the bacon is crisp. It should fully cook in 3 minutes.
  • In the meantime, in a small bowl, whisk the mayonnaise with chili powder and paprika. Season with some salt and pepper.
  • Spread the mayonnaise on 2 slices of bread. Place lettuce, tomato, and bacon, on each slice, then close the sandwiches with the two remaining slices of bread.

Reuben Sandwich

They say that the original recipe was first created in the early 1900s. Nowadays, it has become a deli mainstay that has been riffed many times now. As far as we’re concerned, a proper Reuben should be loaded, and trust me, this one really is!


  • For the sandwich: 8 slices of rye bread
  • 4 tablespoon butter, softened
  • 1/4 c. Russian dressing
  • 8 slices of Swiss cheese
  • 3/4 lb. corned beef
  • 1 c. sauerkraut
  • For the Russian dressing: 1/2 c. mayonnaise
  • 3 tablespoons horseradish
  • 2 teaspoon Worcestershire sauce
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon paprika
  • Kosher salt
  • freshly ground black pepper

How to:

  • Butter one side of every slice of bread. On the non-butter side, add the Russian dressing on each slice. Place on half of the slices some cheese, corned beef, and sauerkraut. Top every sandwich with the rest of the slices, dressing side down.
  • Heat a medium skillet, place the sandwich and cook until it becomes golden and the cheese is melted, around 3 minutes for every side.
  • Russian dressing: In a medium size bowl, whisk the mayonnaise, ketchup, horseradish, Worcestershire, sugar, and paprika until they’re all combined. Season with some salt and pepper.

If you enjoyed reading this article, we also recommend reading: 5 Amazing Weight Loss Recipes for Beginners

1 thought on “5 Sandwich Recipes You Won’t Ever Quit On”

  1. I’m a toothless sandwich lover, and these are some of my favorite sandwiches. However, because I’m dentally challenged, I have to make a few adjustments: celery seed instead of chopped celery, no carrots (I don’t miss them anyway), and pound the skirt steak ’til the cows come home. You omitted one of favorites: pimento cheese. It’s mindlessly easy to make and requires little effort to mash against the roof of your mouth with your tongue. No teeth, no problem.

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