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!

  1. Preheat the oven to 350 degrees F.
  2. Butter the bottom of a 9 x 13 baking dish with the softened unsalted butter.
  3. Without separating the rolls, slice the package of rolls in half (see video).
  4. 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.
  5. 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.
  6. 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.
  7. Bake the sliders uncovered until the cheese is gooey and the tops of the rolls are golden brown — about 15-20 minutes.
  8. Remove and cut the sliders with a very sharp knife.
  9. 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.
  10. 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
  • cup mayonnaise
  • 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!

  1. 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.
  2. Combine the smoked salmon, mayonnaise, celery, chives, capers, lemon zest, flaked salmon, and ¼ teaspoon pepper in a medium bowl.
  3. 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!

  1. Preheat oven to 400°F.
  2. Place bread; cut side up, on baking sheet.
  3. Mix pesto and mayonnaise in small bowl; spread over both cut sides of bread.
  4. Arrange cheese on bottom half of bread.
  5. Bake bread halves until lightly toasted, about 10 minutes.
  6. Top cheese with meats, then pepperoncini, onion, tomatoes, and arugula.
  7. Cover with top half of bread.
  8. Cut lengthwise in half, then crosswise into 6 sandwiches.

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