Gourmet Sandwiches Recipes

Gourmet sandwiches are a favorite of most Americans anytime of the day or night. Some of the most successful bistros and cafes around feature a vast array of mouth-watering favorites. But in today’s economy, not everyone can afford to eat out. That’s doesn’t mean you have to settle for uninspired processed cheese sandwiches. With a little ingenuity and willing taste-testers, you can surely find ways to fix the perfect sandwiches at home.

Always remember that your choice of bread can make or break your sandwich. Run-of-the-mill whites and wheats just don’t cut it.

BBQ pork loin

Mayonnaise

Yellow mustard

Sandwich sliced pickles

Ciabatta rolls

I buy pre-marinated, BBQ pork loins and place them in a slow-cooker on low for 8-9 hours. At this point, the meat is cooked through and pulls apart easily. Simply shred the meat and place it on the bottom half of a fully sliced ciabatta roll.

While sandwich is broiling, mix the mayo and mustard to taste. I use about 2/3 parts mayo to 1/3 part mustard. You’ll notice I’ve eliminated the exact measurements. That’s because I tend to do a lot of cooking by sight and taste.

Spread a generous amount of the condiment on the top half of the sliced roll and place the sandwich(es), open faced onto a jelly roll plan. Place under preheated broiler until the bread begins to crisp but so long that the condiment burns.

Remove from oven and lay 2 pickle slices atop the pork. Place top of roll over sandwich and enjoy!

Rotisserie chicken

3 slices crisp, thick cut bacon (per sandwich)

Sliced avocado

Sliced tomato

Mayonnaise

Salt and pepper to taste

Butter

Sourdough bread

Fry bacon in a pan until crisp. Place on plate lined with paper towels and blot off excess grease. Pull rotisserie chicken into shreds. Sprinkle with salt and pepper to taste. Butter the outsides of 2 pieces of sourdough bread. Real butter is better than margarine. Slice fresh avocado and tomato. On unbuttered side of 1 slice bread, place chicken and bacon. Top with remaining slice buttered bread. Preheat small fry pan on medium-high. Place sandwich into pan and grill until golden brown. Flip sandwich over and repeat. Remove sandwich from pan and take off top slice of bread. Spread inside top of sandwich with a liberal dose of mayo. Place fresh avocado and tomato slices atop the bacon and chicken. Replace top of sandwich and enjoy.

Good quality deli turkey

2 avocados

1 small tomato

1 jalapeno

1 small red onion

1 tbsp fresh or bottled lime juice

cilantro

salt to taste

2-3 thick cut slices bacon (per sandwich)

Pepper jack cheese slices

Ciabatta rolls

To prepare guacamole: peel avocados and slice into small bowl. Add lime juice and mash until desired consistency. Dice tomato and red onion. Core and seed the jalapeno and dice into tiny pieces. I don’t measure my vegetables, I add them to taste. Cut fresh cilantro. Add vegetables to avocado mash and mix well. Top with desired about of cilantro.

Fry bacon until crisp. Remove from pan and place on plate lined with paper towels. Blot off excess grease.

Preheat broiler.

Cut ciabatta roll completely in half. Butter top half of roll. Place turkey on bottom half and top with 1 slice pepper jack cheese. Place sandwich open faced onto jellyroll pan. Until cheese starts to bubble and buttered half of roll begins to brown. Keep a close eye on your sandwich as it will brown quickly.

Remove from broiler and top cheese with 2-3 slices crisp bacon and a generous helping of guacamole. Place top on sandwich and enjoy!

This recipe is so delicious that I featured it in a hub of its own some time ago. I just could resist reviving it now.

1 small can, white albacore tuna in water (per sandwich)

mayonnaise

mustard

fresh or dried dill weed

diced celery

pepper to taste

sliced cucumber

2-3 pieces thick cut bacon, crisp (per sandwich)

1 hard boiled egg (per sandwich)

1-2 slices pepper jack or cheddar cheese

Rye bread

To prepare tuna salad: drain can of tuna and place into small bowl, flaking tuna to remove large chucks. Dice celery and add to tuna. In separate small bowl, mix mayo and mustard. I use about 2/3 part mayo to 1/3 part mustard. Fold tuna and celery into condiment mix. Sprinkle with dill weed and pepper to taste.

Prepare hard boiled egg(s).

Fry bacon in pan until crisp. Remove from pan and place on plate lined with paper towels. Blot off excess grease.

Slice cucumbers. Shell the hard boiled eggs and slice. Butter two slices rye bread with real butter. Spread a generous helping of tuna salad onto unbuttered side of one piece bread. Place cucumber, bacon and egg slices on top. Layer with 1-2 slices cheese of choice and remaining slice of bread, buttered side up. Add sandwich to preheated pan and grill until golden brown. Flip sandwich and repeat on other side. Remove from heat when golden brown and enjoy!

Salmon filet (skin removed)

½ c mayonnaise

1 tbsp fresh lemon juice

1 tsp fresh cut dill weed

salt and pepper to taste

olive oil

thick cut bacon, 2-3 slices per sandwich

fresh baquette

sliced tomato

green leaf or romaine lettuce

To prepare lemon dill mayo: combine mayo, lemon juice, dill weed in small bowl. Pepper to taste.

For this recipe, it is important to remember that a baguette is not the same as French bread. The baguette is critical to the consistency and taste of this sandwich.

Fry bacon in pan until crisp. Remove from pan and place on plate lined with paper towels. Blot to remove excess grease.

Remove skin from salmon filet and rub with olive oil on both sides. Sprinkle both sides with salt and pepper and rub it into the filet. Place salmon filets under preheated broiler, about 4-5 minutes per side.

While fish is cooking, slice tomatoes. Slice baguette nearly all the way through, but not quite. Spread generous helping of mayo on bottom slice of bread. Top with tomato slices.

Remove fish from broiler and place atop tomatoes. Top with bacon and lettuce. Enjoy!

Garden Vegetable cream cheese

Sliced avocado

Sliced tomato

Sliced red onion

1 slice havarti, muenster or provolone cheese

Fresh alfalfa sprouts

2-3 slices crisp, thick cut bacon

Bagel of choice (I prefer white or asiago)

Fry bacon in pan until crisp. Remove from pan and place on plate lined with paper towels. Blot to remove excess grease.

Slice bagel completely. Slice tomato, red onion and avocado. Spread generous helping of cream cheese on 1/2 bagel. Top with sliced vegetables, 1 slice cheese and bacon. Place generous amount of alfalfa sprouts on bacon. Top with remaining bagel slice. Enjoy!