We’re not huge sandwich eaters here in the frugal household, We do, however have a few favorite things that we can’t seem to resist. While most of the below can’t make any health claims, my gosh are they good.
Breads & Such: Some of these sandwiches are made with “specialty” breads. Links are provided in the recipes, but if you’re interested, check out my Bread page for others.
Cornish Pasties: These are wonderful pockets of pastry wrapped around a filling of potato, onion and thinly sliced beef. Passed down by Cornish coal miners, these are an experience.
Da Bomb Oven Roasted Hamburgers: So often hamburgers are a hassle and/or a mess, not so these! No standing over these burgers, no spatter, no dryness and no dangerous “char.”
Reuben Sandwiches: An absolute classic sandwich, not only inexpensive using left over corned beef, the corned beef cooked at home is much better than Deli Meat. Better than the original dinner.
Runza’s: Handed down for generations by midwestern immigrants, these pockets of dough were probably the inspiration for hot pockets. Of course, there is no comparison. Try your own variations on the filling.
Zesty Sloppy Joes: Makes a huge amount, which great, because these are really good! Recipe is ideal for a party, planned left overs or freezer meals. Why not serve as sliders for a game day party?
Arepas with Chicken Avocado Filling: These Venezuelan beauties are known as Reina Pepiadais. Creamy, slightly tangy Avocado and Chicken fills the warm Arepa. This chicken salad is great on any bread.
Chicken Salad with Dried Cherries & Pecans: This oldie but goody is marvelous in a sandwich and substantial enough for winter; use a Focaccia or Croissant to make it special.
Chipotle Chicken: My son is wild about it and orders the Chicken Burrito every time he goes, which is as often as he can get there. And he isn’t the only one that likes Chipotle. Here’s my version.
Empanadas: These are made from Chipotle Pulled Pork & an assortment of gorgeous vegetables, but use my rules of thumb to make your own marvelous combinations. Freezes well.
Fruited Chicken Salad: This is a fantastic dish for a salad or a sandwich – serve on a plate with a fork, though, just in case. A great use of a little left over chicken it’s an oldie but a goodie.
Grilled Caprese Chicken Sandwiches with Balsamic Glaze: The simple ingredients belie the huge flavors of this open-faced sandwich (but serve it on a regular bun if you must…)
Southwestern Lime Chicken: Just as easy to marinate one batch as several, stash a few in your freezer for easy no-brainer meals later. Great as a main dish entre, a sandwich or in salad.
Egg Salad Sandwiches: I didn’t used to use a “recipe” for egg salad, but then I was always fiddling with it…Here is the absolutely perfect combo of egg, mayo and seasoning. It makes one gorgeous sandwich.
Ham & Pork
Iowa Pork Tenderloin Sandwich: A tender, breaded pork sandwich, gently fried to a crispy, crunchy deliciousness, based off an Austrian classic, this is a beloved diner food easily made at home.
Pulled Pork in the Slow Cooker: When you can’t smoke, consider making this lovely dish in the Southern way – use a rub! This set it and forget it method is so good, so easy.
Vegetarian or Meatless
Falafel Sandwiches: These are wrapped in a home-made Flat Bread. With a little prep, falafel can be waiting, ready for a quick fry and assembly – I often make the falafel the eve before, & fry day of.
Sparrow Tavern’s Veggie Burger: A burger even carnivores love, ripped off from Diner’s, Drive-Ins & Dive’s. Truly delicious, crunchy outside, and a flavor so good you wouldn’t expect it!
Vegetarian Wraps with Hummus: So simple, fresh and protein packed, these wraps are a salad on the go. The Hummus adds protein and helps everything stick together. Spice these up with seasoning or hot sauce.
Hot Broiled Sandwiches: A fun way to rework left overs from a Thanksgiving Turkey or a Holiday Ham. Raid your fridge and layer ingredients on an open-faced sandwich, top with cheese.
Light 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 Cheese Sauce.
Fish & Seafood
Shrimp 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 restaurant version I’ve had, anywhere.