Are you tired of the same old boring lunch options? Look no further! Sandwiches are a classic favorite, but they don’t have to be bland or unhealthy. With a little creativity and some nutritious ingredients, you can create delicious and healthy sandwiches that will satisfy your cravings and keep you going all day.
In this article, we’ll share 20 mouthwatering sandwich recipes that cover every meal of the day – from breakfast to dinner and even snacks in between. From classic combinations like avocado and chickpea smash to more adventurous pairings like grilled portobello mushroom and pesto, there’s something for everyone. Whether you’re a vegetarian, meat-lover, or just looking for some healthy inspiration, these recipes are sure to please.
So go ahead, get creative in the kitchen, and start building your ultimate sandwich collection!
Avocado and Chickpea Smash Sandwich
A creamy and crunchy sandwich that’s perfect for a quick lunch or dinner. This recipe combines the richness of avocados with the nutty flavor of chickpeas, all held together by a crispy baguette.
Ingredients:
– 2 ripe avocados
– 1 can chickpeas (15 oz)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1 baguette, cut into 1-inch slices
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Mash the avocados in a bowl with a fork until mostly smooth.
2. Add the chickpeas, cilantro, and lemon juice to the bowl. Mix until well combined.
3. Season with salt and pepper to taste.
4. Toast the baguette slices until lightly browned.
5. Spread about 1/4 cup of the avocado-chickpea mixture onto each slice.
6. Top with crumbled feta cheese, if using.
7. Serve immediately.
Cooking Time: 10 minutes
Grilled Chicken and Spinach Wrap
Elevate your lunch game with this flavorful wrap, featuring juicy grilled chicken, crisp spinach, and creamy tzatziki sauce all wrapped up in a warm pita.
Ingredients:
– 1 boneless, skinless chicken breast
– 1/4 cup plain Greek yogurt
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– 4-6 spinach leaves
– 1 large pita bread
– Tzatziki sauce (store-bought or homemade)
– Optional toppings: red onion, cucumber, feta cheese
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together yogurt, garlic, lemon juice, and olive oil.
3. Brush both sides of the chicken breast with the marinade and season with salt and pepper.
4. Grill the chicken for 5-6 minutes per side, or until cooked through.
5. Warm the pita bread by wrapping it in a damp paper towel and microwaving for 20 seconds.
6. Assemble the wrap by slicing the grilled chicken, adding spinach leaves, and drizzling with tzatziki sauce.
Cooking Time: 15-18 minutes
Hummus and Veggie Whole Wheat Pita
This recipe combines creamy hummus with crunchy vegetables and warm pita bread, perfect for a quick and satisfying snack or meal. With only a few ingredients and simple steps, you’ll be enjoying this delicious treat in no time.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1 whole wheat pita bread
– Assorted vegetables (e.g., cucumber, bell peppers, carrots, cherry tomatoes)
Instructions:
1. In a blender or food processor, combine chickpeas, lemon juice, tahini, garlic, and salt. Blend until smooth.
2. With the blender or food processor running, slowly add olive oil. Continue blending until hummus is creamy.
3. Warm pita bread by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
4. Spread hummus on pita bread, then top with assorted vegetables.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Turkey and Cranberry Quinoa Bread Sandwich
Savor the flavors of the season with this delightful sandwich featuring roasted turkey, sweet cranberries, and nutty quinoa bread.
Ingredients:
– 1 loaf quinoa bread (homemade or store-bought)
– 2 oz roasted turkey breast
– 1/4 cup fresh or frozen cranberries
– 2 tbsp honey mustard
– 1 lettuce leaf
– 1 tomato slice
– 1 sprig of fresh thyme
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Slice the quinoa bread into 3/4-inch thick pieces.
3. In a small bowl, mix together the honey mustard and cranberries.
4. Assemble the sandwiches by spreading a layer of the cranberry mixture on each slice of bread, followed by a few slices of roasted turkey, a lettuce leaf, and a tomato slice.
5. Top with a sprig of fresh thyme for added flavor and visual appeal.
Cooking Time:
– 10 minutes to toast the quinoa bread
– 2-3 minutes to assemble and serve
Greek Yogurt Tuna Salad Sandwich
A refreshing twist on traditional tuna salad, this Greek yogurt-based recipe adds a tangy and creamy touch to the classic sandwich. Perfect for a quick lunch or dinner.
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup Greek yogurt
– 1 tablespoon mayonnaise
– 1 tablespoon chopped fresh dill
– 1/4 teaspoon lemon zest
– Salt and pepper to taste
– 4 slices of bread (white or whole wheat)
– Lettuce, tomato, and onion (optional)
Instructions:
1. In a medium bowl, combine tuna, Greek yogurt, mayonnaise, dill, and lemon zest. Mix until smooth.
2. Season with salt and pepper to taste.
3. Spread the tuna mixture onto each bread slice.
4. Add lettuce, tomato, and onion if desired.
5. Assemble sandwiches and serve immediately.
Cooking Time: 10 minutes
Roasted Red Pepper and Goat Cheese Panini
Elevate your sandwich game with this flavorful panini, combining the sweetness of roasted red peppers with the tanginess of goat cheese.
Ingredients:
– 4-6 slices of artisanal bread (such as baguette or ciabatta)
– 1 large red bell pepper, roasted and sliced
– 1/2 cup goat cheese, crumbled
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. Spread a layer of goat cheese on each bread slice.
3. Top with roasted red pepper slices, leaving a small border around the edges.
4. Drizzle olive oil over the peppers and sprinkle with salt and pepper.
5. Place the sandwiches in the panini press or grill and cook for 3-4 minutes, or until the bread is toasted and the cheese is melted.
6. Garnish with fresh thyme leaves, if desired.
Cooking Time: 3-4 minutes
Eggplant and Zucchini Grilled Sandwich
Add some excitement to your sandwich game with this simple yet flavorful recipe that combines the sweetness of grilled eggplant and zucchini with creamy goat cheese.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– 4 slices of bread ( Ciabatta or Focaccia work well)
– Goat cheese crumbles (about 1/4 cup per sandwich)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush eggplant and zucchini slices with olive oil, season with salt, pepper, and garlic.
3. Grill for 3-4 minutes per side, or until tender and lightly charred.
4. Assemble sandwiches by spreading goat cheese on each bread slice, then topping with grilled eggplant and zucchini.
5. Drizzle with balsamic vinegar and serve immediately.
Cooking Time: 10-12 minutes
Black Bean and Corn Salsa Wrap
A flavorful and healthy wrap filled with the combination of black beans, corn, and spices.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 large flour tortilla
– Optional toppings: avocado, sour cream, shredded cheese, salsa
Instructions:
1. In a medium bowl, combine black beans, corn kernels, red bell pepper, and cilantro.
2. Squeeze lime juice over the mixture and stir to combine.
3. Drizzle olive oil and sprinkle cumin over the mixture; season with salt and pepper to taste.
4. Warm the tortilla by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
5. Spoon the black bean and corn mixture onto the tortilla, leaving a 1-inch border around edges.
6. Add optional toppings of your choice.
7. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll into a tight cylinder.
Cooking Time: 5-7 minutes
Smoked Salmon and Cucumber Open-Faced Sandwich
Elevate your snack game with this refreshing open-faced sandwich, perfect for a light and flavorful treat. Smoked salmon, creamy crème fraîche, and crunchy cucumber come together in harmony.
Ingredients:
– 1/2 cup smoked salmon, flaked
– 1 large cucumber, sliced
– 2 tablespoons crème fraîche
– 4 slices of whole wheat bread, toasted
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. Toast the bread until lightly browned.
2. Spread a layer of crème fraîche on each slice.
3. Top with flaked smoked salmon, leaving a small border around the edges.
4. Arrange cucumber slices on top of the salmon.
5. Season with salt and pepper to taste.
6. Garnish with chopped fresh dill, if desired.
7. Serve immediately and enjoy!
Cooking Time: 10-12 minutes (includes toasting bread)
Quinoa and Kale Stuffed Flatbread
Elevate your snack game with this nutritious and delicious flatbread, packed with protein-rich quinoa, healthy kale, and flavorful spices.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1 bunch curly kale, stems removed and chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 4-6 flatbread wrappers (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions.
3. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
4. Add minced garlic and cook for an additional minute.
5. Stir in cooked quinoa, chopped kale, cumin, salt, and pepper. Cook until kale is wilted, about 2-3 minutes.
6. Lay flatbread wrappers on a baking sheet. Spoon about 1/4 cup of the quinoa-kale mixture onto each flatbread, leaving a 1-inch border around edges.
7. Bake for 10-12 minutes or until flatbreads are crispy and filling is heated through.
Cooking Time: 15-20 minutes
Grilled Portobello Mushroom and Pesto Sandwich
Elevate your sandwich game with this flavorful combination of grilled portobello mushrooms, creamy pesto, and crispy bread. This recipe is perfect for a quick lunch or dinner.
Ingredients:
– 2 large portobello mushrooms
– 1/4 cup pesto
– 2 slices of baguette
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: goat cheese, spinach, and/or red onion for added flavor
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush both sides of the mushrooms with olive oil and season with salt and pepper.
3. Grill the mushrooms for 3-4 minutes per side, or until tender and slightly charred.
4. Meanwhile, toast the baguette slices.
5. Spread a layer of pesto on each toasted slice.
6. Top with grilled mushroom, then add optional toppings if desired.
7. Assemble the sandwich by placing the second bread slice on top.
Cooking Time: 10-12 minutes
Spicy Lentil and Avocado Wrap
This wrap combines the creamy texture of avocado with the spicy kick of red lentils, all wrapped up in a crispy whole wheat tortilla. Perfect for a quick and nutritious meal or snack.
Ingredients:
– 1 cup cooked red lentils
– 1 ripe avocado, mashed
– 1/2 cup mixed greens (such as arugula, spinach, and lettuce)
– 1/4 cup diced cucumber
– 1/4 cup diced red bell pepper
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 whole wheat tortilla
Instructions:
1. In a small bowl, mix together cooked lentils, cumin, salt, and pepper.
2. Spread the mashed avocado on one half of the tortilla.
3. Add the mixed greens, cucumber, and red bell pepper on top of the avocado.
4. Spoon the lentil mixture over the vegetables.
5. Drizzle with olive oil and fold the tortilla in half.
6. Serve immediately.
Cooking Time: 10 minutes
Baked Falafel and Tahini Pita Pocket
Experience the flavors of the Middle East with this simple and delicious recipe that combines crispy baked falafel with creamy tahini sauce, all wrapped up in a soft pita pocket.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1 pita bread
– Tahini sauce (store-bought or homemade)
– Chopped cucumber, tomato, and lettuce for topping (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together chickpeas, parsley, garlic, lemon juice, baking powder, salt, and pepper.
3. Using your hands, shape the mixture into small patties.
4. Place patties on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 20-25 minutes or until crispy.
5. Warm pita bread by wrapping it in foil and heating in the oven for 2-3 minutes.
6. Assemble pita pocket by spreading tahini sauce on the bottom half of the pita, topping with a few falafel patties, and adding your choice of toppings (if using). Fold the other half of the pita over to serve.
Cooking Time: 25-30 minutes
Curried Chicken Salad with Almonds Sandwich
A flavorful twist on classic chicken salad, this recipe combines the warmth of curry powder with crunchy almonds and fresh herbs, all nestled between two soft slices of bread.
Ingredients:
– 1 pound cooked chicken breast, diced
– 1/2 cup mayonnaise
– 2 tablespoons curry powder
– 1 tablespoon honey
– 1/4 cup chopped fresh parsley
– 1/4 cup sliced almonds
– Salt and pepper to taste
– 2 slices of bread (white or whole wheat)
Instructions:
1. In a medium bowl, whisk together mayonnaise, curry powder, and honey until smooth.
2. Add the diced chicken breast and stir until coated with the curry mixture.
3. Fold in chopped parsley and sliced almonds.
4. Season with salt and pepper to taste.
5. Place 1/2 cup of the curried chicken salad on each slice of bread.
6. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes (plus chilling time if desired)
Sweet Potato and Black Bean Quesadilla
This recipe combines the natural sweetness of roasted sweet potatoes with the earthy flavor of black beans, wrapped in a crispy tortilla. Perfect for a quick and satisfying meal or snack!
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 whole wheat tortillas
– Shredded cheese (optional)
– Salsa, sour cream, and avocado for topping (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast sweet potatoes for 20-25 minutes or until tender.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
3. Add black beans, cumin, salt, and pepper. Cook for 1-2 minutes or until heated through.
4. Place a tortilla in the skillet, then spoon sweet potato mixture onto half of the tortilla. Top with cheese (if using).
5. Fold tortilla in half to enclose filling. Cook for 2-3 minutes or until crispy and slightly charred. Flip and cook for another 2 minutes.
6. Serve with desired toppings.
Cooking Time: 25-30 minutes
Mediterranean Tofu and Olive Sandwich
This flavorful sandwich combines the richness of marinated tofu with the brininess of Kalamata olives, all wrapped up in a crispy baguette. Perfect for a quick lunch or dinner.
Ingredients:
– 1 block extra-firm tofu, drained and cut into 1/4-inch cubes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 4-6 Kalamata olives, pitted
– 1 baguette, sliced into 1-inch pieces
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a shallow dish, whisk together olive oil, garlic, lemon juice, and oregano. Add tofu and marinate for at least 30 minutes, or up to several hours in the refrigerator.
3. Grill tofu for about 5-7 minutes per side, or until golden brown and crispy.
4. Meanwhile, toast baguette slices and spread with a layer of hummus (optional).
5. Assemble sandwiches by placing grilled tofu on toasted bread, topping with olives, and finishing with chopped parsley if desired.
Cooking Time: 15-20 minutes
Apple, Walnut, and Ricotta Toast
This sweet and savory toast is a perfect representation of the fall season, with crisp apples, earthy walnuts, and creamy ricotta cheese. A delightful breakfast or brunch option that’s sure to impress.
Ingredients:
• 4 slices of bread (preferably artisanal)
• 1 large apple, peeled and sliced
• 1/2 cup ricotta cheese
• 1/4 cup chopped walnuts
• 2 tbsp honey
• Salt and pepper to taste
• Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Slice the bread into desired thickness and toast until lightly browned.
3. Spread a layer of ricotta cheese on each slice of toasted bread.
4. Arrange sliced apples on top of the ricotta, leaving a small border around the edges.
5. Sprinkle chopped walnuts over the apples.
6. Drizzle honey over the walnuts and season with salt and pepper to taste.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 10-12 minutes (depending on bread type)
Chickpea Salad and Sprouts Wrap
This vibrant wrap is packed with protein-rich chickpeas, crunchy sprouts, and creamy hummus, making it a perfect option for a quick and satisfying meal.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 cup sprouts (alfalfa or broccoli work well)
– 1 large flour tortilla
– 2 tablespoons hummus
Instructions:
1. In a medium bowl, combine chickpeas, cilantro, lemon juice, and olive oil. Mix well.
2. Spread the chickpea mixture onto the tortilla, leaving a small border around the edges.
3. Top with sprouts and drizzle with hummus.
4. Roll up the wrap tightly and serve immediately.
Cooking Time: 5 minutes
Grilled Shrimp and Mango Salsa Roll
This refreshing summer roll combines succulent grilled shrimp with a sweet and tangy mango salsa, all wrapped up in a crispy rice paper sheet. Perfect as an appetizer or light lunch.
Ingredients:
– 12 large shrimp
– 2 ripe mangos, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt and pepper to taste
– Vegetable oil for grilling
– Rice paper sheets (about 8-10)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season shrimp with salt and pepper. Grill for 2-3 minutes per side, until pink and cooked through.
3. In a bowl, combine mango, red onion, jalapeño, and lime juice. Stir well.
4. Place a grilled shrimp in the center of a rice paper sheet. Top with a spoonful of mango salsa.
5. Fold bottom half of sheet up over filling, then fold in sides and roll up tightly.
6. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes (including grilling time)
Pesto Chicken and Sundried Tomato Ciabatta
A flavorful twist on the classic Italian sandwich, this recipe combines juicy chicken, creamy pesto, and sweet sundried tomatoes with crispy ciabatta.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup freshly made pesto
– 1/2 cup sundried tomatoes, chopped
– 2 tbsp olive oil
– 4 ciabatta rolls
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together pesto and sundried tomatoes.
3. Season chicken breast with salt and pepper. Grill or bake the chicken until cooked through, about 10-12 minutes.
4. Slice ciabatta rolls in half lengthwise.
5. Spread a layer of pesto-sundried tomato mixture on each bread half.
6. Top with grilled chicken and drizzle with olive oil.
7. Serve immediately, garnished with fresh basil leaves if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your lunch game with these 20 delicious and healthy sandwich recipes! From classic combinations like turkey and cranberry quinoa bread to more adventurous pairings like grilled portobello mushroom and pesto, there’s something for everyone. Enjoy international flavors with Mediterranean tofu and olive or curried chicken salad with almonds. Or try a veggie-packed wrap with roasted red pepper and goat cheese or a quesadilla stuffed with sweet potato and black beans. These innovative sandwich recipes will keep your meals exciting and nutritious all week long.
