Sandwiches

We’re not huge sandwich eaters here in the frugal household, mostly because we don’t eat a lot of bread and try to avoid most “lunch meats” which are all pretty expensive and processed. Plus a couple of slices of deli meat, a piece or cheese and some bread just don’t excite us. We do, however have a few favorite things that we can’t seem to resist now and then. While most of the below can’t make any health claims, my gosh are they good.

  • Breads & Such: Some of these sandwiches are made on “specialty” breads. Links are provided in the recipes, but if you’re interested, check out my Breads page for these and other recipes.
  • 066Arepas with Chicken Avocado Filling: These Venezuelan beauties are also known as Reina Pepiadais. Cool, creamy, slightly tangy Avocado and Chicken Salad fills the warm, fragrant Arepa (an Arepa is like a biscuit made from Masa dough) and it is a marriage made in heaven. The filling is wonderful as a salad, served with greens, or on a marvelous bread – but the Arepa makes it an experience. Have lots of napkins on hand.
  • Grilled Caprese Chicken Sandwiches with Balsamic Glaze: 021The simple ingredients belie the huge flavors of this open-faced sandwich (but serve it on a regular bun if you must…less messy, more carbs.) Super easy, super quick, and relatively healthy, this dish has made its way into my summer rotation. Buy extra ingredients and save yourself a trip to the store. You’ll make this and then want it again, and again, and again!
  • Cornish Pasty2Cornish Pasties: These are wonderful pockets of pastry wrapped around a filling of potato, onion and thinly sliced beef. Passed down through the generations by Cornish coal miners, they’ve changed little until recent times. A bit of a production, this wonderful pastry dough is so well-behaved it is simply a joy to work with and makes these easy. The technique used for these is a fromage, basically a “rough puff” pastry and is a useful thing to know for any baker.
  • Deviled Ham: 035A spread for a sandwich or an appetizer (spread on crackers) Deviled Ham is one of my favorites. Somehow, it doesn’t seem quite right to me to spread this on anything but a white sandwich bread, but a gorgeous oatmeal contains at least a bit of whole grain. Deviled Ham is a wonderful indulgence after a Holiday Ham and is a part of my postings for my 12 Days of Ham – 12 ways to use Ham Left Overs.
  • Egg Salad SandwichesEgg Salad Sandwiches: I didn’t used to use a “recipe” for these, but then I was always fiddling with it…perfect one time, too wet, another. Or else I’d be adding a little more mayo, a little more mustard, etc. Finally, I decided it was time for perfection, every time. Paired with a Marinaded Asparagus, this Egg Salad is a part of a classic combo. Of course, it’s always top on my list for using up left over Easter eggs, and perfect for any hot summer day.
  • falafelFalafel Sandwiches: These are wrapped in a home-made Flat Bread. The home-made flat bread is super easy and shaves about 4 to 5 bucks off the cost of these sandwiches. Very rustic, kids love making them, and I’m betting you’ll find a lot of uses for them…with a little prep ahead,the falafel can be waiting in your fridge, ready for a quick fry and assembly. A fun vegetarian sandwich, wrap them in parchment or newspaper for a great presentation.
  • Hot Broiled Sandwiches: 052A fun way to take a few left overs from a Thanksgiving Turkey or a Holiday Ham. Raiding your fridge and layering ingredients on a an open-faced sandwich, adding favorite condiments and a bit of cheese, then broiling the whole works until hot and bubbling turns a sandwich into a meal. Another favorite way to transform our left overs, Subway has nothing on these beauties!
  • hot brownLight Hot Browns: Another great way to take advantage of any left over Turkey or Ham, Hot Browns are layered with meat, a little bacon and vegetables and blanketed with a Mornay Cheese Sauce, then broiled to a browned and bubbly perfection. Our favorites are Ham, Tomato and a Swiss Mornay or Turkey, Tomato, Bacon and a Cheddar Mornay. Using this technique, though, anyone can customize their own favorites.
  • Reuben SandwichReuben Sandwiches: An absolute classic of a sandwich, not only especially inexpensive using left over corned beef from St. Paddy Day dinner, the corned beef cooked at home is so much better than most Deli Meat. A bit of Sauerkraut, a layer of Swiss Cheese and a slather of Thousand Island Dressing are magical together. Grilled to a golden brown perfection, the strange ingredients are simply transformed.
  • 045Runza’s: Handed down for generations by midwestern immigrants, these little pockets of dough were probably the inspiration for hot pockets. Of course, there is no comparison to this lovely Runza. Easier than one might think, the home-made Runza dough really makes these beef and cabbage sandwiches. They reheat beautifully, so make a bunch and freeze for handy meals or snacks on the go. Shortcut this with frozen bread dough, if you’d like.
  • 133Shrimp Po’ Boys: Adapted from a Tyler Florence recipe (he has deep Southern roots) these Po’ Boy sandwiches are out of this world. Better than any I’ve ever had in a restaurant, serve this to friends and they’ll be asking for them every time they’re invited for dinner. The sauce is a variation that is simply out of this world.

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