When I was writing my first book, Stories from Candyland, my son Randy reminded me of my quirky sandwich habit: an even distribution of ingredients! It may sound funny but I live by the rule that the middle of the sandwich must be proportionate to the sides or the last bite won’t nearly be as good as the first 😉 That being said, I have compiled a few sandwich recipes that look delicious (just remember to be generous with the ingredients)!
Easy French Dip Sliders
Recipe Via Chelsea’s Messy Apron
What You’ll Need:
- 2 tablespoons unsalted butter softened
- 1 package Hawaiian sweet rolls 12 rolls total
- 1 pound deli roast beef*
- 12 slices Sargento provolone cheese separated, 1 package
- 1 and 1/2 cups French fried onions optional
What You’ll Need For The Seasoning:
- 8 tablespoons unsalted butter
- 1 packet Au Jus seasoning mix separated
- 1 teaspoon Worcestershire sauce
- 1 Tablespoon toasted sesame seeds
- 3/4 teaspoon dried minced garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon seasoned salt (optional)
Let’s Make French Dip Sliders!
- Preheat the oven to 350 degrees F.
- Butter the bottom of a 9 x 13 baking dish with the softened unsalted butter.
- Without separating the rolls, slice the package of rolls in half (see video).
- Place the bottom half of the rolls in the baking dish. Top with the 6 slices of the provolone cheese, roast beef, french fried onions, remaining 6 slices of cheese, and the other half of the rolls.
- In a small bowl, melt the butter in the microwave. Mix in 1 tablespoon of the au jus seasoning mix, Worcestershire sauce, sesame seeds, dried minced garlic, onion powder, and seasoned salt **(I like things salty! If you don’t leave this out). Whisk until well combined.
- Top the rolls evenly with this mixture (you don’t need to use all of it, we usually use about 3/4ths) but just make sure all the rolls are entirely coated. If you have leftover put it in the fridge to top steak or bread at another time.
- Bake the sliders uncovered until the cheese is gooey and the tops of the rolls are golden brown — about 15-20 minutes.
- Remove and cut the sliders with a very sharp knife.
- While the sliders are baking, take the remaining au jus mixture and place in a small saucepan over medium heat. Add 2 cups cold water and whisk. Bring to a boil and then reduce the heat to a simmer to allow it to slightly thicken.
- Serve with the sandwiches.
Smoked Salmon Salad Sandwich
Recipe Via Real Simple
What You’ll Need:
- 8 ounces skinless salmon fillet
- 6 ounces smoked salmon, chopped
- ⅓ cup mayonnaise
- ⅓ cup chopped celery
- 1 tablespoon chopped chives
- 1 tablespoon chopped capers
- 1 teaspoon grated lemon zest
- black pepper
- lettuce leaves
- 8 slices pumpernickel bread
Let’s Make a Smoked Salmon Salad Sandwich!
- Heat oven to 450° F. Roast the salmon fillet on a rimmed baking sheet until cooked through, 6 to 8 minutes; let cool, then flake.
- Combine the smoked salmon, mayonnaise, celery, chives, capers, lemon zest, flaked salmon, and ¼ teaspoon pepper in a medium bowl.
- Divide the salmon salad and lettuce leaves among the bread.
End Of The Week Deli Sandwich
Recipe Via Bon Appetit
What You’ll Need:
- 1 1-pound ciabatta, focaccia, or pain rustique, cut horizontally in half
- 1/2 cup pesto or roasted red pepper spread
- 1/4 cup mayonnaise
- 8 thin cheese slices (such as Jack, Swiss, or Havarti)
- 9 ounces assorted deli meats (such as salami, mortadella, prosciutto, ham, and turkey)
- 2/3 cup sliced drained pepperoncini or pickled jalapeño chiles
- Thinly sliced red onion
- Sliced tomatoes
- Arugula or other lettuce
Let’s Make an End Of The Week Deli Sandwich!
- Preheat oven to 400°F.
- Place bread; cut side up, on baking sheet.
- Mix pesto and mayonnaise in small bowl; spread over both cut sides of bread.
- Arrange cheese on bottom half of bread.
- Bake bread halves until lightly toasted, about 10 minutes.
- Top cheese with meats, then pepperoncini, onion, tomatoes, and arugula.
- Cover with top half of bread.
- Cut lengthwise in half, then crosswise into 6 sandwiches.