10 Fast and Fresh Sandwich Recipes

Save time with these easy sandwich recipes, perfect for a delicious breakfast, lunch, or dinner.


Almond Butter and Smashed Berry SandwichAlmond Butter and Smashed Berry Sandwich
Ingredients
1/4 cup fresh or thawed frozen blackberries
1/4 cup fresh or thawed frozen blueberries
1 teaspoon honey
2 whole-wheat English muffins, split
2 tablespoons almond butter
Pinch of kosher salt
Preparation
Smash berries with honey in a small bowl, using a fork.
Toast muffins, then spread each half with almond butter. Sprinkle lightly with the salt.
Transfer berries to muffin bottoms, using a slotted spoon. Set muffin tops in place.

Bunk's Oregon Albacore Tuna SaladBunk's Oregon Albacore Tuna Salad
Ingredients
2 cans (5 oz. each) local sustainable albacore tuna
1/4 cup minced red onion
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced fresh basil leaves
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/2 teaspoon pepper
Preparation
Mix all ingredients together and serve on toasted whole-wheat bread.

Smoked Salmon BagelSmoked Salmon Bagel
Ingredients
1 pumpernickel or plain bagel (6 oz.)
2 tablespoons chive cream cheese
1/3 cup thinly sliced English cucumber
3 ounces thin-sliced smoked salmon
3 thin rings red onion
1/2 teaspoon drained capers
Preparation
Split bagel in half horizontally. Spread cut sides with cream cheese.
Over cheese on 1 bagel half, layer cucumber, smoked salmon, red onion, and capers. Set remaining bagel half, cream cheese side down, over filling.

Chicken, Bacon, and Blue-Cheese SandwichChicken, Bacon, and Blue-Cheese Sandwich
Ingredients
4 slices thick-cut bacon
1/4 cup mayonnaise
2 teaspoons Worcestershire
1 teaspoon Dijon mustard
1 small garlic clove, minced
8 slices crusty white bread, lightly toasted
1/4 cup roquefort or other soft blue cheese, at room temperature
4 leaves romaine lettuce (thick stem ends removed)
8 to 10 oz. meat from 1 whole rotisserie chicken, sliced
8 jarred roasted red peppers
1/2 avocado, cut into 12 thin slices
Preparation
In a medium frying pan over medium-low heat, cook bacon, turning often, until just crisp, 12 to 15 minutes. Drain on paper towels and set aside.
Meanwhile, in a small bowl, stir together mayonnaise, Worcestershire, mustard, and garlic. Spread this mixture on 4 toast pieces. On each of the remaining 4 toasts, spread about 1 tbsp. blue cheese.
Layer each blue cheese-topped toast with a piece of lettuce, 1/4 of the chicken slices, 2 red peppers, 3 slices avocado, and a slice of bacon. Top each with a mayonnaise-spread toast. Cut sandwiches in half and skewer each half with a toothpick to help hold together.

Grilled Eggplant Naan Wraps with Tahini-Yogurt DressingGrilled Eggplant Naan Wraps with Tahini-Yogurt Dressing
Ingredients
1 tablespoon minced garlic
3 tablespoons fresh lemon juice
1/4 cup tahini (sesame paste)
1 cup plain low-fat Greek yogurt
1 teaspoon kosher salt
1 large eggplant (1 lb.), sliced into 1/2-in. rounds
2 rip tomatoes, quartered
2 tablespoons olive oil
4 pieces naan bread
6 cups baby spinach
Preparation
Prepare a charcoal gas grill for high heat. In a small bowl, mix garlic, lemon juice, tahini, yogurt, and salt. Set aside.
Brush eggplant and tomatoes with oil. Grill, turning often, until softened and grill marks appear, about 6 minutes. Cut tomato wedges in half. Warm naan on grill.
Lay each naan on a plate and top with 1 1/2 cups spinach, a few slices eggplant, 4 tomato pieces, and a large spoonful of reserved yogurt mixture.

Grilled Open-face Ham, Brie, and Arugula SandwichGrilled Open-face Ham, Brie, and Arugula Sandwich
Ingredients
1/4 cup olive oil, plus more for grilling bread
Juice and zest of 1 lemon
1 garlic clove, minced
1 teaspoon sugar
Salt and freshly ground black pepper
20 slices (1/2 to 3/4 in. thick) ciabatta (1 loaf)
1 pound brie cheese, cut into 1/4-in. by 2-in. slices
3/4 pound ham, thinly sliced
About 1/2 lb. arugula, washed and spun dry
Preparation
Put 1/4 cup olive oil, the lemon juice and zest, garlic, sugar, and salt and pepper to taste in a blender and pulse to combine.
Preheat a gas or charcoal grill to medium. Brush oil on both sides of bread and put on grill; sprinkle with salt and pepper. Grill 2 minutes. Turn over, top with cheese, close lid, and grill until cheese melts, 1 to 2 minutes.
Top cheese evenly with ham. In a large bowl, toss arugula with vinaigrette and arrange a handful on each sandwich. Drizzle remaining vinaigrette over sandwiches.

Grilled Caprese SandwichGrilled Caprese Sandwich
Ingredients
8 slices (about 11 oz.) rustic sourdough or Italian country bread
2 large garlic cloves, halved
1 tablespoon olive oil
8 slices (6 oz.) mozzarella cheese
2 ripe heirloom tomatoes, thinly sliced
1/2 cup thinly sliced roasted red pepper
16 large basil leaves
About 1/2 tsp. kosher salt
About 1/2 tsp. pepper
Preparation
Rub a side of each slice of bread with a cut side of garlic and brush with oil. Layer the plain side of half the bread with cheese, tomatoes, and peppers, dividing evenly. Top with remaining bread, garlic side up.
Cook 2 sandwiches at a time in a large frying pan over medium-low heat, covered, turning sandwiches once, until golden brown and cheese is melted, 6 minutes.
Tuck 4 slices basil into each sandwich. Sprinkle with salt and pepper.

Tomatillo Grilled Cheese and Bacon SandwichesTomatillo Grilled Cheese and Bacon Sandwiches
Ingredients
12 slices (1/2 in. thick) ciabatta bread
About 1/4 cup butter, softened
4 ounces sharp cheddar cheese, thinly sliced
About 4 tomatillos (6 oz.), husks removed, rinsed, and cut into 1/4-in.-thick slices
8 slices cooked bacon, broken into thirds
1/4 cup cilantro sprigs
6 ounces panela cheese or mozzarella, cut into thin wedges
Preparation
Spread a side of each bread slice with butter. Turn 6 slices over; top with cheddar, then tomatillos, bacon, cilantro, and panela. top with remaining bread, buttered side up.
Cook sandwiches in a large nonstick frying pan (work in batches or use 2 pans) over medium-low heat until golden on both sides and cheese melts, 7 minutes total.

Toasted Turkey, Brie, and Apple SandwichToasted Turkey, Brie, and Apple Sandwich
Ingredients
4 slices rye bread
2 tablespoons butter, softened
2 tablespoons apple butter
1/2 pound thinly sliced roasted turkey
4 ounces brie cheese, thinly sliced
1 cup baby arugula
1 Gala apple, sliced
Preparation
Spread 1 side of each bread slice with 1/2 tbsp. butter. Spread the other side of 2 bread slices with 1/2 tbsp. apple butter each' top each with half the turkey, brie, and arugula, then a few apple slices. Spread the bare sides of remaining 2 slices of bread with remaining apple butter, then place on sandwiches, buttered side up.
Put 1 sandwich in a medium frying pan and cook, covered, over medium heat until golden brown on bottom, 3 to 4 minutes. Turn sandwich over and continue to cook until cheese is slight melted and second side is golden brown, 3 to 4 more minutes. Repeat with remaining sandwich. Serve sandwiches with remaining apple slices.

Radicchio, Roasted Pepper, and Provolone Ciabatta SandwichRadicchio, Roasted Pepper, and Provolone Ciabatta Sandwich
Ingredients
1 head (7 oz.) radicchio, cored and separated into leaves
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
12 ounces (3/4 of a loaf) ciabatta bread, split horizontally
1 jar (16 oz.) roasted red peppers, drained, patted dry, and halved
6 slices regular or aged provolone cheese (about 4 oz.)
4 ounces thinly sliced dry salami
10 basil leaves
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
Preparation
Preheat oven to 350°. Put radicchio in a large rimmed baking sheet. Lightly brush all over with oil, sprinkle with salt and pepper, and bake until wilted, 8 to 10 minutes. Meanwhile, open up bread on another baking sheet and bake until lightly toasted, 8 minutes. Let radicchio and bread cool.
Layer radicchio on bottom half of ciabatta, then top with roasted peppers, provolone, salami, and basil. Close bread and cut into 4 sandwiches. Combine vinegar and mustard in a small bowl. Just before serving, drizzle dressing into sandwiches through a cut side. Serve with plenty of napkins.
Keeps: Up to 2 hours at room temperature, 3 hours with ice packs.

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