20 Flavorful Deli Sandwich Recipes for Every Craving

Picture this: you’re craving something deliciously satisfying, but short on time and inspiration. That’s where these 20 flavorful deli sandwich recipes come to the rescue! From quick weeknight dinners to weekend comfort food feasts, we’ve got creative combinations to satisfy every craving. Get ready to transform your lunch routine with these mouthwatering ideas that are sure to become new favorites.

Classic Reuben Sandwich with Homemade Russian Dressing

Craving that perfect deli-style sandwich you can make right at home? You’re in luck because today we’re diving into the ultimate comfort food classic. This Reuben sandwich brings together all those nostalgic flavors with a homemade Russian dressing that’ll make you feel like a pro.

Ingredients

For the Russian dressing:
– 1/2 cup mayonnaise
– 2 tbsp ketchup
– 1 tbsp sweet pickle relish
– 1 tsp prepared horseradish
– 1/2 tsp Worcestershire sauce

For assembling the sandwich:
– 8 slices rye bread
– 1 lb thinly sliced corned beef
– 1 cup sauerkraut, drained
– 4 slices Swiss cheese
– 4 tbsp unsalted butter, softened

Instructions

1. Combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp sweet pickle relish, 1 tsp prepared horseradish, and 1/2 tsp Worcestershire sauce in a small bowl.
2. Whisk the dressing ingredients until completely smooth and well combined.
3. Spread Russian dressing generously on one side of all 8 slices of rye bread.
4. Layer 4 ounces of thinly sliced corned beef on the dressed side of 4 bread slices.
5. Top the corned beef with 1/4 cup of drained sauerkraut per sandwich.
6. Place 1 slice of Swiss cheese over the sauerkraut on each sandwich.
7. Cover each sandwich with the remaining dressed bread slices, dressing-side down.
8. Spread 1/2 tablespoon of softened unsalted butter evenly on the outside of each bread slice.
9. Heat a large skillet or griddle over medium heat until a drop of water sizzles immediately.
10. Cook the sandwiches for 4-5 minutes per side until the bread is golden brown and crispy.
11. Flip the sandwiches using a spatula when the first side reaches a deep golden color.
12. Continue cooking for another 4-5 minutes until the second side is equally golden and the cheese has melted completely.
13. Remove the sandwiches from the skillet and let them rest for 2 minutes before slicing.

You’ll love how the crispy, buttery bread gives way to that melty Swiss cheese and tangy sauerkraut. The homemade Russian dressing really makes this sandwich special with its creamy, slightly spicy kick. Try serving it with a crisp dill pickle and potato chips for the ultimate diner experience at home.

Turkey and Avocado Club with Crispy Bacon

Kind of craving that perfect sandwich that hits all the right notes? You know, the one with creamy avocado, savory turkey, and that irresistible crunch. This turkey and avocado club with crispy bacon is exactly what you need for a satisfying lunch that feels both indulgent and fresh.

Ingredients

For the bacon:
– 6 slices thick-cut bacon

For assembly:
– 8 slices sourdough bread
– 3 tbsp mayonnaise
– 8 oz sliced roasted turkey breast
– 1 large avocado, sliced
– 4 leaves romaine lettuce
– 2 large tomato slices

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Arrange the 6 slices of thick-cut bacon in a single layer on the prepared baking sheet.
3. Bake the bacon for 15-18 minutes until crispy and browned, flipping halfway through cooking.
4. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease.
5. While the bacon cooks, toast the 8 slices of sourdough bread until golden brown.
6. Spread 1½ tablespoons of mayonnaise evenly across 4 slices of the toasted bread.
7. Layer 2 ounces of sliced roasted turkey breast onto each mayonnaise-coated bread slice.
8. Arrange the avocado slices evenly over the turkey on all 4 sandwiches.
9. Place 1 romaine lettuce leaf and ½ tomato slice on top of the avocado layer.
10. Break the crispy bacon slices in half and arrange 3 half-slices over each sandwich.
11. Top each sandwich with the remaining toasted bread slices.
12. Use a sharp knife to cut each sandwich diagonally into triangles.

That crispy bacon against the creamy avocado creates this amazing texture contrast you’ll love. The sourdough adds just the right tang to balance the rich flavors. Try serving these with a side of sweet potato fries for the ultimate comfort meal.

Italian Sub with Salami, Ham, and Provolone

Mmm, you know that feeling when you’re craving something hearty and satisfying, but don’t want to spend hours in the kitchen? This Italian sub hits all the right notes with minimal effort, bringing deli-counter flavors straight to your kitchen counter.

Ingredients

For the bread:
– 1 (12-inch) soft Italian sub roll

For the dressing:
– 2 tbsp olive oil
– 1 tbsp red wine vinegar
– 1 tsp dried oregano
– ½ tsp garlic powder
– ¼ tsp red pepper flakes

For the fillings:
– 4 oz thinly sliced Genoa salami
– 4 oz thinly sliced ham
– 4 slices provolone cheese
– ½ cup shredded iceberg lettuce
– ¼ cup sliced red onion
– ¼ cup sliced pepperoncini peppers
– 2 tbsp mayonnaise

Instructions

1. Preheat your oven to 350°F.
2. Slice the Italian sub roll lengthwise without cutting all the way through.
3. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, ½ tsp garlic powder, and ¼ tsp red pepper flakes.
4. Brush the inside of the sub roll with the prepared dressing mixture.
5. Spread 2 tbsp mayonnaise on the bottom half of the dressed roll.
6. Layer 4 oz sliced salami evenly across the bottom half.
7. Arrange 4 oz sliced ham over the salami layer.
8. Place 4 slices provolone cheese over the ham.
9. Bake the assembled sub in the preheated oven for 5-7 minutes until the cheese melts and the bread becomes slightly crispy.
10. Remove the sub from the oven using oven mitts.
11. Top the melted cheese with ½ cup shredded iceberg lettuce.
12. Add ¼ cup sliced red onion evenly over the lettuce.
13. Arrange ¼ cup sliced pepperoncini peppers over the onion.
14. Close the sub and press down gently to compact the layers.
15. Cut the finished sub in half diagonally for easier handling.

Let’s be real—this sub delivers that perfect combination of textures and flavors you crave. The crisp vegetables provide fresh crunch against the savory meats and creamy melted provolone, while the tangy dressing ties everything together beautifully. Try serving it with potato chips and a cold drink for the ultimate casual lunch that feels anything but ordinary.

Grilled Chicken Caesar Wrap with Parmesan Crisps

Mmm, you know those days when you want something satisfying but don’t want to spend hours in the kitchen? This grilled chicken Caesar wrap hits all the right notes for a quick, delicious lunch or dinner that feels fancy without the effort.

Ingredients

For the chicken:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp black pepper
– 1/2 tsp salt

For the parmesan crisps:
– 1 cup shredded parmesan cheese

For assembly:
– 4 large flour tortillas (10-inch)
– 2 cups romaine lettuce, chopped
– 1/2 cup Caesar dressing
– 1/4 cup croutons, crushed

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F).
2. Brush chicken breasts with olive oil on both sides.
3. Season chicken evenly with garlic powder, black pepper, and salt.
4. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F.
5. Remove chicken from grill and let rest for 5 minutes before slicing into thin strips.
6. While chicken rests, preheat oven to 375°F and line a baking sheet with parchment paper.
7. Create 4 equal piles of shredded parmesan cheese on the baking sheet, spacing them 2 inches apart.
8. Bake parmesan crisps for 5-7 minutes until golden brown and bubbly.
9. Remove parmesan crisps from oven and let cool completely to crisp up.
10. Warm flour tortillas in a dry skillet for 30 seconds per side until pliable.
11. Spread 2 tablespoons of Caesar dressing evenly across each tortilla.
12. Divide chopped romaine lettuce among the tortillas, placing it in the center.
13. Arrange sliced grilled chicken over the lettuce on each tortilla.
14. Sprinkle crushed croutons over the chicken.
15. Place one parmesan crisp on top of each wrap filling.
16. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you.

You’ll love the satisfying crunch from those golden parmesan crisps against the tender grilled chicken, while the cool, creamy Caesar dressing ties everything together beautifully. These wraps travel wonderfully for picnics or make an impressive lunch when sliced diagonally to show off all those colorful layers.

Pastrami on Rye with Spicy Mustard and Pickles

Kicking off your sandwich game with this classic deli favorite is easier than you think. You’ll love how the spicy mustard cuts through that rich pastrami, and those crisp pickles add the perfect crunch. Let’s build this beauty together.

Ingredients

For the sandwich assembly:

• 8 oz sliced pastrami
• 4 slices rye bread
• 2 tbsp spicy brown mustard
• 4 dill pickle slices

Instructions

1. Lay out 4 slices of rye bread on your cutting board.
2. Spread ½ tablespoon of spicy brown mustard evenly on each bread slice. Tip: Spread mustard to the edges for maximum flavor in every bite.
3. Arrange 2 oz of sliced pastrami on two of the bread slices.
4. Place 2 dill pickle slices on top of the pastrami on each sandwich.
5. Top each sandwich with the remaining mustard-coated bread slices, mustard-side down.
6. Press down gently on each sandwich to help the layers adhere. Tip: A light press helps prevent ingredients from sliding out when you take that first bite.
7. Cut each sandwich diagonally from corner to corner. Tip: Diagonal cuts make the sandwich easier to handle and look more appealing on the plate.
8. Serve immediately while the bread is still firm and the pastrami is at room temperature.

Nothing beats that first bite where the tender pastrami melts against the sturdy rye, while the mustard brings just enough heat to wake up your taste buds. Try serving these with a side of potato salad for the ultimate deli experience at home, or pack them for a picnic where they’ll hold up perfectly in your cooler.

Philly Cheesesteak with Caramelized Onions and Peppers

Remember that amazing cheesesteak you had in Philadelphia? You can totally recreate that magic right in your own kitchen. This version comes together surprisingly fast and delivers all that savory, cheesy goodness you’re craving.

Ingredients

For the vegetable mixture:

• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tablespoons olive oil
• 1/2 teaspoon salt

For the steak:

• 1 pound ribeye steak, thinly sliced
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

For assembly:

• 4 hoagie rolls
• 8 slices provolone cheese

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat for 2 minutes until shimmering.
2. Add 1 sliced yellow onion, 1 sliced green bell pepper, and 1 sliced red bell pepper to the hot oil.
3. Sprinkle 1/2 teaspoon salt over the vegetables and stir to coat evenly.
4. Cook vegetables for 15-18 minutes, stirring every 3-4 minutes, until they’re soft and golden brown around the edges.
5. Transfer the caramelized vegetables to a plate and set aside.
6. Increase the skillet heat to medium-high and let it heat for 1 minute.
7. Add 1 pound thinly sliced ribeye steak to the hot skillet in a single layer.
8. Sprinkle 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder evenly over the steak.
9. Cook the steak for 3-4 minutes without moving it to develop a good sear.
10. Flip the steak and cook for another 2-3 minutes until no pink remains.
11. Return the caramelized vegetables to the skillet with the cooked steak.
12. Stir the steak and vegetables together for 1 minute to combine and heat through.
13. Divide the steak and vegetable mixture evenly among 4 hoagie rolls.
14. Top each sandwich with 2 slices of provolone cheese.
15. Place the assembled sandwiches on a baking sheet and broil for 1-2 minutes until the cheese is melted and bubbly.

But here’s the best part – that melted provolone creates this incredible stretchy cheese pull, while the caramelized onions add just enough sweetness to balance the savory steak. Try serving these with crispy potato wedges for the ultimate game-day feast, or slice them into smaller portions for perfect party sliders.

Tuna Salad Sandwich with Celery and Dill

Haven’t we all been there? You’re craving something satisfying but don’t want to spend hours in the kitchen. This tuna salad sandwich comes together in minutes and hits all the right notes with its fresh, crunchy texture and herby flavor.

Ingredients

For the tuna salad:
– 2 (5 oz) cans solid white tuna in water, drained
– 1/2 cup mayonnaise
– 1/4 cup finely chopped celery
– 2 tbsp fresh dill, chopped
– 1 tbsp lemon juice
– 1/4 tsp black pepper
– 1/4 tsp salt

For assembly:
– 8 slices whole wheat bread
– 4 lettuce leaves
– 2 tomatoes, sliced

Instructions

1. Place the drained tuna in a medium mixing bowl and flake it with a fork until no large chunks remain.
2. Add the mayonnaise to the bowl and stir until the tuna is evenly coated.
3. Mix in the chopped celery, distributing it evenly throughout the tuna mixture.
4. Stir in the fresh dill, making sure the herbs are well incorporated.
5. Add the lemon juice, black pepper, and salt, then mix thoroughly to combine all ingredients.
6. Taste the tuna salad and adjust seasoning if needed.
7. Toast the bread slices in a toaster until golden brown, about 2-3 minutes.
8. Place 4 slices of toasted bread on your work surface.
9. Spread approximately 1/2 cup of tuna salad evenly on each of the 4 bread slices.
10. Top each with one lettuce leaf, pressing it gently into the tuna salad.
11. Add 2-3 tomato slices on top of the lettuce on each sandwich.
12. Place the remaining 4 slices of toasted bread on top to complete the sandwiches.

Oh, the creamy tuna mixed with that satisfying celery crunch and fresh dill makes this sandwich anything but boring. The toasted bread holds up beautifully against the moist filling, and you could even serve it open-faced for a prettier presentation at lunch.

Caprese Panini with Fresh Mozzarella and Basil Pesto

Remember those days when you want something delicious but don’t want to spend hours in the kitchen? This Caprese panini brings together fresh, vibrant flavors in minutes, making it perfect for a quick lunch or easy dinner when you’re craving something satisfying yet simple.

Ingredients

• For the panini assembly:
  • 4 slices sourdough bread
  • 8 oz fresh mozzarella cheese, sliced into ¼-inch thick pieces
  • 2 medium tomatoes, sliced ¼-inch thick
  • ¼ cup basil pesto
  • 2 tbsp olive oil

Instructions

1. Preheat your panini press to 375°F, or heat a skillet over medium heat if using a panini press alternative.
2. Brush one side of each bread slice lightly with olive oil using a pastry brush—this creates that perfect golden crust.
3. Spread 1 tablespoon of basil pesto on the non-oiled side of two bread slices.
4. Layer 4 oz of fresh mozzarella slices evenly over the pesto on both prepared bread slices.
5. Arrange tomato slices in a single layer over the mozzarella, making sure they’re evenly distributed.
6. Place the remaining bread slices on top, oiled sides facing outward, to create two sandwiches.
7. Place one sandwich in the preheated panini press and close the lid firmly.
8. Cook for 4-5 minutes until the bread is golden brown and crispy with visible grill marks.
9. Check that the mozzarella has completely melted by peeking between the bread slices—if not melted, cook for 1 more minute.
10. Remove the first panini from the press using tongs and repeat steps 7-9 with the second sandwich.
11. Transfer both paninis to a cutting board and let them rest for 2 minutes before slicing—this allows the cheese to set slightly so it doesn’t ooze out when cut.
12. Cut each panini in half diagonally using a serrated knife for clean cuts through the crispy bread.

When you bite into this panini, you’ll get that satisfying crunch from the golden sourdough giving way to the stretchy, melted mozzarella and juicy tomatoes. The basil pesto adds that herby punch that makes each bite feel fresh and vibrant—try serving it with a simple arugula salad tossed in lemon vinaigrette to balance the richness, or cut them into smaller pieces for a great party appetizer that always disappears fast.

Roast Beef and Cheddar with Horseradish Mayo

Delicious roast beef sandwiches don’t need to be complicated. You can make this incredible roast beef and cheddar with horseradish mayo right at home. It’s perfect for lunch, dinner, or even your next game day gathering.

Ingredients

For the horseradish mayo:

• 1/2 cup mayonnaise
• 2 tbsp prepared horseradish
• 1 tsp lemon juice

For assembling:

• 4 sandwich rolls
• 1 lb thinly sliced roast beef
• 8 slices sharp cheddar cheese
• 2 cups arugula
• 1/2 red onion, thinly sliced

Instructions

1. Combine 1/2 cup mayonnaise, 2 tbsp prepared horseradish, and 1 tsp lemon juice in a small bowl.
2. Stir the horseradish mayo mixture until completely smooth and well combined.
3. Let the horseradish mayo rest for 10 minutes to allow the flavors to meld together.
4. Slice 4 sandwich rolls in half horizontally using a serrated knife.
5. Spread 2 tbsp of horseradish mayo evenly on the cut side of each roll top.
6. Layer 1/4 lb thinly sliced roast beef on the bottom half of each roll.
7. Place 2 slices sharp cheddar cheese over the roast beef on each sandwich.
8. Top each sandwich with 1/2 cup arugula, arranging it evenly over the cheese.
9. Divide 1/2 thinly sliced red onion evenly among the 4 sandwiches.
10. Press the top halves of the rolls firmly onto the assembled sandwiches.
11. Cut each sandwich in half diagonally with a sharp knife for easier handling.

Zesty horseradish cuts through the richness of the roast beef and melted cheddar perfectly. The arugula adds a peppery crunch that contrasts beautifully with the tender meat. Try serving these warm by briefly toasting the assembled sandwiches in a panini press for 2-3 minutes until the cheese gets extra melty.

Egg Salad Sandwich with Chives and Smoked Paprika

N
othing beats a classic egg salad sandwich, especially when you add a smoky twist. This version gets a flavor boost from fresh chives and smoked paprika that’ll make it your new go-to lunch. It’s creamy, satisfying, and comes together in just minutes.

Ingredients

For the eggs:
– 6 large eggs
– 4 cups cold water

For the dressing:
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper

For assembly:
– 1/4 cup chopped fresh chives
– 8 slices bread

Instructions

1. Place 6 large eggs in a single layer in a medium saucepan.
2. Add 4 cups cold water until eggs are completely submerged.
3. Bring the water to a rolling boil over high heat.
4. Once boiling, immediately remove the pan from heat and cover with a tight-fitting lid.
5. Let eggs sit in the hot water for 12 minutes exactly.
6. Drain the hot water and transfer eggs to a bowl of ice water.
7. Let eggs cool in ice water for 5 minutes until completely chilled.
8. Gently tap each egg on the counter to crack the shell.
9. Peel eggs under cool running water to help remove shells cleanly.
10. Chop peeled eggs into 1/4-inch pieces using a sharp knife.
11. In a medium bowl, combine 1/2 cup mayonnaise and 1 tablespoon Dijon mustard.
12. Whisk in 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
13. Add chopped eggs to the dressing mixture.
14. Gently fold everything together until eggs are evenly coated.
15. Stir in 1/4 cup chopped fresh chives.
16. Toast 8 slices of bread until golden brown.
17. Divide egg salad mixture evenly among 4 slices of toast.
18. Top with remaining toast slices to form sandwiches.

O
nce assembled, you’ll love the creamy texture against the crisp toast and the way the smoky paprika plays with the fresh chives. Try serving it open-faced on rye bread or scoop it onto lettuce cups for a lighter option. The flavors meld beautifully if you let it chill for 30 minutes before serving.

Buffalo Chicken Sandwich with Blue Cheese Slaw

Nothing beats that perfect combination of spicy, tangy, and creamy all in one delicious bite. You get crispy chicken, buffalo sauce that packs just the right punch, and a cool blue cheese slaw to balance it all out. It’s the kind of sandwich that makes any day feel like game day.

Ingredients

For the chicken:
– 2 boneless, skinless chicken breasts (about 6 oz each)
– 1 cup all-purpose flour
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup buttermilk
– 1/2 cup hot sauce (like Frank’s RedHot)
– 4 tbsp unsalted butter
– Vegetable oil for frying

For the blue cheese slaw:
– 2 cups shredded cabbage
– 1/2 cup crumbled blue cheese
– 1/4 cup mayonnaise
– 2 tbsp sour cream
– 1 tbsp lemon juice
– 1/4 tsp celery seed

For assembly:
– 4 brioche buns
– 2 tbsp ranch dressing

Instructions

1. Place chicken breasts between two pieces of plastic wrap and pound to 1/2-inch thickness using a meat mallet or rolling pin.
2. Whisk together flour, garlic powder, paprika, salt, and pepper in a shallow bowl.
3. Pour buttermilk into a separate shallow bowl.
4. Dip each chicken breast in buttermilk, letting excess drip off.
5. Coat chicken thoroughly in flour mixture, pressing to adhere.
6. Heat 1 inch of vegetable oil in a large skillet to 350°F.
7. Fry chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
8. Transfer chicken to a wire rack set over a baking sheet.
9. Combine hot sauce and butter in a small saucepan over medium heat.
10. Cook sauce, stirring constantly, until butter melts completely.
11. Brush sauce generously over both sides of fried chicken.
12. Mix cabbage, blue cheese, mayonnaise, sour cream, lemon juice, and celery seed in a medium bowl.
13. Toast brioche buns in a dry skillet over medium heat for 1-2 minutes until lightly golden.
14. Spread 1/2 tbsp ranch dressing on bottom half of each bun.
15. Place one sauced chicken breast on each bun bottom.
16. Top chicken with 1/2 cup blue cheese slaw.
17. Cover with bun tops and serve immediately.

Ultimate satisfaction comes from that crispy chicken giving way to tender meat, while the slaw adds crunch and cools the heat. The blue cheese flavor really shines through against the spicy buffalo sauce. Try serving these with extra ranch for dipping and plenty of napkins—they’re gloriously messy in the best way possible.

Grilled Veggie Sandwich with Hummus and Feta

A grilled veggie sandwich with hummus and feta is exactly what you need when you want something fresh but satisfying. You get smoky grilled vegetables, creamy spreads, and tangy cheese all pressed together in crispy bread. It’s perfect for lunch or a light dinner and comes together in no time.

Ingredients

For the vegetables:
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 red bell pepper, seeded and cut into 1/2-inch strips
– 1 small red onion, sliced into 1/4-inch rings
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper

For assembly:
– 4 slices sourdough bread
– 1/2 cup hummus
– 1/4 cup crumbled feta cheese
– 1 cup fresh spinach leaves

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. Toss the zucchini, bell pepper, and red onion with olive oil, salt, and black pepper in a medium bowl.
3. Place the vegetables on the hot grill in a single layer.
4. Grill the vegetables for 4–5 minutes per side until they have visible grill marks and are tender.
5. Remove the grilled vegetables from the heat and set them aside on a plate.
6. Lightly brush both sides of each sourdough slice with any remaining olive oil from the bowl.
7. Place the bread slices on the grill and toast for 2–3 minutes per side until golden and crisp.
8. Spread 2 tablespoons of hummus evenly on one side of each toasted bread slice.
9. Layer 1/4 cup of spinach leaves on top of the hummus on two of the bread slices.
10. Divide the grilled vegetables evenly over the spinach on those two slices.
11. Sprinkle 2 tablespoons of crumbled feta cheese over the vegetables on each sandwich.
12. Top each with the remaining hummus-covered bread slices, hummus-side down.
13. Press the sandwiches together gently and slice each in half diagonally.
Just imagine biting into that crisp bread giving way to smoky, tender veggies and creamy, tangy layers. The feta adds a salty punch that balances the hummus beautifully. Try serving it with a side of sweet potato fries or a simple green salad for a complete meal.

Pulled Pork BBQ Sandwich with Tangy Coleslaw

Picture this: you’ve got a pile of tender, slow-cooked pulled pork, a tangy homemade BBQ sauce, and a crunchy coleslaw that cuts through the richness perfectly. It’s the kind of sandwich that makes you forget about utensils and just dive right in. You’re about to make the ultimate pulled pork BBQ sandwich that’ll have everyone asking for seconds.

Ingredients

For the pulled pork:
3 lbs pork shoulder
2 tbsp brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/2 cup apple cider vinegar
1/4 cup water

For the BBQ sauce:
1 cup ketchup
1/4 cup apple cider vinegar
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp garlic powder

For the coleslaw:
4 cups shredded cabbage
1/2 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp sugar
1/2 tsp celery seed
1/4 tsp salt

For assembly:
6 brioche buns

Instructions

1. Preheat your oven to 300°F.
2. Combine 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper in a small bowl.
3. Rub the spice mixture evenly over all sides of the 3 lbs pork shoulder.
4. Place the seasoned pork shoulder in a Dutch oven or oven-safe pot with a lid.
5. Pour 1/2 cup apple cider vinegar and 1/4 cup water around the pork in the pot.
6. Cover the pot and bake at 300°F for 4 hours until the pork shreds easily with a fork.
7. While the pork cooks, make the BBQ sauce by combining 1 cup ketchup, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, and 1/2 tsp garlic powder in a saucepan.
8. Simmer the sauce over medium heat for 10 minutes, stirring occasionally, until slightly thickened.
9. Make the coleslaw by whisking together 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, 1/2 tsp celery seed, and 1/4 tsp salt in a large bowl.
10. Add 4 cups shredded cabbage to the dressing and toss until evenly coated.
11. Refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld.
12. Remove the cooked pork from the oven and transfer to a cutting board.
13. Shred the pork using two forks, discarding any large fat pieces.
14. Mix the shredded pork with 1 cup of the prepared BBQ sauce.
15. Toast 6 brioche buns in a dry skillet over medium heat for 2-3 minutes until golden brown.
16. Assemble sandwiches by placing pulled pork on the bottom bun and topping with coleslaw.

Nothing beats that first bite where the soft bun gives way to smoky pork and crisp, tangy slaw. The contrast between the warm, saucy meat and cool, crunchy cabbage is pure magic. Try serving these with pickle spears and extra sauce for dipping—it’s messy in the best way possible.

Chicken Pesto Sandwich with Sun-Dried Tomatoes

Delicious doesn’t have to be complicated, and this chicken pesto sandwich proves it. You get tender chicken, vibrant pesto, and those sweet-tart sun-dried tomatoes all coming together between two slices of bread for a lunch that feels gourmet without any fuss. It’s the kind of meal you’ll want to make again as soon as you finish it.

Ingredients

For the chicken:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For assembly:

• 4 slices crusty bread (like ciabatta or sourdough)
• 1/4 cup basil pesto
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 4 slices provolone cheese
• 2 tbsp mayonnaise

Instructions

1. Preheat a skillet over medium-high heat and add 1 tbsp olive oil.
2. Season both sides of 2 chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper.
3. Place chicken in the hot skillet and cook for 6-7 minutes until the bottom develops golden-brown sear marks.
4. Flip chicken and cook for another 6-7 minutes until internal temperature reaches 165°F on an instant-read thermometer.
5. Transfer chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.
6. While chicken rests, toast 4 slices of bread until golden and crisp.
7. Slice rested chicken diagonally into 1/2-inch thick pieces.
8. Spread 1 tbsp mayonnaise evenly on two slices of toasted bread.
9. Layer sliced chicken evenly over the mayonnaise-coated bread.
10. Spread 2 tbsp basil pesto over the chicken on each sandwich.
11. Top with 2 tbsp chopped sun-dried tomatoes divided between both sandwiches.
12. Place 2 slices provolone cheese over the sun-dried tomatoes on each sandwich.
13. Complete sandwiches with remaining toasted bread slices, mayonnaise-side down.
14. Cut sandwiches in half diagonally and serve immediately.

Key to this sandwich’s appeal is how the creamy provolone melts slightly against the warm chicken, while the sun-dried tomatoes add chewy texture and tangy bursts that cut through the rich pesto. Try serving it with a simple arugula salad dressed with lemon vinaigrette to complement those Mediterranean flavors, or pack it for a picnic where it travels surprisingly well without getting soggy.

BLT with Heirloom Tomatoes and Garlic Aioli

Let’s be real—sometimes you just need that perfect sandwich. This BLT with heirloom tomatoes and garlic aioli hits all the right notes: crispy, creamy, and bursting with summer flavor. It’s the kind of lunch you’ll want to make again and again.

Ingredients

For the garlic aioli:

• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice

For assembly:

• 4 slices thick-cut bacon
• 4 slices sourdough bread
• 1 large heirloom tomato, sliced 1/4-inch thick
• 2 leaves green leaf lettuce
• 1/4 tsp black pepper

Instructions

1. In a small bowl, combine 1/2 cup mayonnaise, 2 minced garlic cloves, and 1 tablespoon lemon juice.
2. Set the garlic aioli aside to let the flavors meld while you prepare the other ingredients.
3. Arrange 4 slices of thick-cut bacon in a single layer in a cold skillet.
4. Cook the bacon over medium heat for 8–10 minutes, flipping every 2 minutes, until crispy and browned.
5. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease.
6. Toast 4 slices of sourdough bread in a toaster until golden brown, about 3–4 minutes.
7. Spread a generous layer of garlic aioli on one side of each toasted bread slice.
8. Layer 2 slices of toasted bread with 2 leaves of green leaf lettuce each.
9. Top the lettuce with 1 large heirloom tomato, sliced 1/4-inch thick.
10. Sprinkle 1/4 teaspoon black pepper evenly over the tomato slices.
11. Place 2 slices of cooked bacon on top of each tomato layer.
12. Close the sandwiches with the remaining toasted bread slices, aioli-side down.

A perfect BLT is all about texture and balance. The heirloom tomatoes add juicy sweetness against the salty, crisp bacon, while the garlic aioli brings a creamy tang that ties it all together. Try serving it with a side of sweet potato fries or a simple green salad for a complete meal that feels both comforting and fresh.

Monte Cristo Sandwich with Raspberry Jam

Let’s be honest, sometimes you want a sandwich that feels like a special occasion. This Monte Cristo with raspberry jam is that perfect sweet-savory combo that somehow works for brunch, lunch, or even a fun dinner. You’re going to love how the flavors come together.

Ingredients

• For the sandwich assembly:
  • 8 slices white bread
  • 8 slices Swiss cheese
  • 8 slices deli ham
  • 8 slices deli turkey
  • 1/2 cup raspberry jam
• For the egg dip:
  • 3 large eggs
  • 1/2 cup whole milk
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground nutmeg
• For cooking:
  • 3 tablespoons unsalted butter
  • 2 tablespoons vegetable oil

Instructions

1. Spread 1 tablespoon of raspberry jam on each of 4 slices of bread.
2. Layer 2 slices of Swiss cheese, 2 slices of ham, and 2 slices of turkey on top of the jam-covered bread slices.
3. Top each sandwich with the remaining 4 slices of bread to create 4 complete sandwiches.
4. In a shallow bowl, whisk together 3 large eggs, 1/2 cup whole milk, 1/4 cup all-purpose flour, and 1/4 teaspoon ground nutmeg until smooth.
5. Heat 3 tablespoons of unsalted butter and 2 tablespoons of vegetable oil in a large skillet over medium heat until the butter melts and starts to foam.
6. Dip each sandwich completely in the egg mixture, letting excess drip off for about 5 seconds per side.
7. Place 2 sandwiches in the hot skillet and cook for 4-5 minutes until golden brown.
8. Carefully flip the sandwiches using a spatula and cook for another 4-5 minutes until the second side is golden brown and the cheese is melted.
9. Remove the cooked sandwiches from the skillet and repeat with the remaining 2 sandwiches.
10. Cut each sandwich diagonally into halves for easier serving.

Out of this world! The contrast between the crispy, eggy exterior and the gooey melted cheese inside is pure magic. That sweet raspberry jam cutting through the savory ham and turkey makes every bite exciting—try serving it with a simple green salad to balance the richness.

Chicken Salad Croissant with Grapes and Almonds

Maybe you’re looking for that perfect lunch that feels fancy but comes together in minutes. This chicken salad croissant hits all the right notes—creamy, crunchy, and just a little sweet. You’ll love how the grapes pop with each bite.

Ingredients

• For the chicken salad:
  • 2 cups cooked chicken, shredded
  • 1/2 cup red seedless grapes, halved
  • 1/4 cup sliced almonds
  • 1/3 cup mayonnaise
  • 2 tbsp plain Greek yogurt
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp black pepper
• For assembly:
  • 4 large croissants
  • 4 lettuce leaves

Instructions

1. Place shredded chicken in a large mixing bowl.
2. Add halved grapes and sliced almonds to the bowl.
3. In a separate small bowl, combine mayonnaise, Greek yogurt, lemon juice, salt, and black pepper.
4. Tip: For extra flavor, let the dressing sit for 5 minutes before mixing.
5. Pour the dressing over the chicken mixture.
6. Gently fold everything together until evenly coated.
7. Tip: Don’t overmix to keep the grapes from getting mushy.
8. Cover the bowl with plastic wrap.
9. Refrigerate the chicken salad for at least 30 minutes to let flavors meld.
10. Slice croissants in half horizontally using a serrated knife.
11. Place one lettuce leaf on the bottom half of each croissant.
12. Scoop 3/4 cup of chicken salad onto each lettuce-lined croissant half.
13. Tip: For easier eating, slightly hollow out the top croissant half.
14. Place the top croissant halves over the chicken salad.
15. Serve immediately or wrap tightly for later.

Crunchy almonds and juicy grapes create wonderful texture contrasts against the creamy chicken salad. The flaky croissant adds buttery richness that makes this feel special. Consider serving these open-faced for a prettier presentation at your next brunch gathering.

Ham and Swiss Cheese Melt with Dijon Mustard

Very few sandwiches hit that perfect balance of comfort and sophistication quite like this ham and Swiss melt. You get that savory, salty ham paired with nutty Swiss cheese, all brought together with a tangy Dijon mustard kick. It’s the kind of easy lunch or dinner that feels special without any fuss.

Ingredients

For the sandwich assembly:

• 2 slices sourdough bread
• 2 teaspoons Dijon mustard
• 4 ounces thinly sliced deli ham
• 2 slices Swiss cheese
• 1 tablespoon softened butter

Instructions

1. Spread 1 teaspoon of Dijon mustard evenly on one side of each slice of sourdough bread.
2. Layer 4 ounces of thinly sliced deli ham evenly over the mustard on one bread slice.
3. Place 2 slices of Swiss cheese on top of the ham layer.
4. Top with the second bread slice, mustard-side down, to form a sandwich.
5. Spread 1 tablespoon of softened butter evenly on the outside of both bread slices.
6. Heat a non-stick skillet over medium heat for 2 minutes until a drop of water sizzles immediately.
7. Place the sandwich in the preheated skillet and cook for 3-4 minutes until the bottom bread is golden brown and crispy.
8. Carefully flip the sandwich using a spatula and cook for another 3-4 minutes until the second side is golden brown and the cheese is fully melted.
9. Remove the sandwich from the skillet and let it rest for 1 minute on a cutting board before slicing.
10. Cut the sandwich in half diagonally and serve immediately.

What makes this sandwich truly special is how the Swiss cheese gets beautifully melted and stringy while the Dijon cuts through the richness. The sourdough toasts up crisp and golden, giving you that satisfying crunch with every bite. Try serving it with a simple side salad or some pickles for that perfect sweet and tangy contrast.

Mediterranean Falafel Wrap with Tahini Sauce

Diving into a delicious Mediterranean falafel wrap is easier than you think. You’ll love how these crispy chickpea patties pair with fresh veggies and creamy tahini sauce. It’s the perfect handheld meal for busy weeknights or casual gatherings.

Ingredients

For the falafel:
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp baking powder
– 2 tbsp all-purpose flour
– 2 tbsp olive oil

For assembly:
– 4 large flour tortillas
– 2 cups shredded lettuce
– 1 cup diced tomatoes
– 1/2 cup sliced red onion

For the tahini sauce:
– 1/4 cup tahini
– 2 tbsp lemon juice
– 1/4 cup water
– 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Combine the drained chickpeas, parsley, cilantro, minced garlic, cumin, and baking powder in a food processor.
3. Pulse the mixture until it forms a coarse paste that holds together when pressed.
4. Transfer the mixture to a bowl and stir in the 2 tablespoons of all-purpose flour until fully incorporated.
5. Shape the mixture into 8 equal-sized patties, about 2 inches in diameter each.
6. Place the patties on the prepared baking sheet and brush both sides with the 2 tablespoons of olive oil.
7. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy on both sides.
8. While the falafel bakes, whisk together the tahini, lemon juice, water, and salt in a small bowl until smooth.
9. Warm the 4 flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
10. Arrange 2 falafel patties in the center of each warmed tortilla.
11. Top each with 1/2 cup shredded lettuce, 1/4 cup diced tomatoes, and 2 tablespoons sliced red onion.
12. Drizzle 2 tablespoons of the prepared tahini sauce over the fillings in each wrap.
13. Fold the bottom edge of each tortilla up over the fillings, then fold in the sides and roll tightly to form a wrap.
14. Serve immediately or wrap in foil to keep warm. The crispy falafel provides great texture against the cool, fresh vegetables. That creamy tahini sauce ties everything together with its nutty, tangy flavor. Try serving these wraps with extra sauce for dipping or add some hot sauce if you like a little kick.

Spicy Sausage and Pepper Hoagie with Provolone

Tired of the same old sandwich routine? This spicy sausage and pepper hoagie is about to become your new lunchtime obsession. It’s packed with flavor, super easy to make, and perfect for feeding a crowd or just treating yourself.

Ingredients

For the sausage and peppers:
– 1 lb hot Italian sausage links
– 2 tbsp olive oil
– 1 large yellow onion, thinly sliced
– 2 large bell peppers (red and green), thinly sliced
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes

For assembling:
– 4 hoagie rolls, split lengthwise
– 8 slices provolone cheese

Instructions

1. Preheat your oven to 375°F.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Add sausage links and cook for 8-10 minutes, turning occasionally, until browned on all sides.
4. Remove sausages from skillet and set aside on a plate.
5. Add remaining 1 tablespoon olive oil to the same skillet.
6. Add sliced onions and peppers, cooking for 6-8 minutes until they begin to soften.
7. Stir in minced garlic, oregano, and red pepper flakes, cooking for 1 more minute until fragrant.
8. Return sausages to the skillet, nestling them into the pepper mixture.
9. Reduce heat to low, cover, and simmer for 15 minutes until sausages are cooked through.
10. Place split hoagie rolls on a baking sheet.
11. Toast rolls in the preheated oven for 3-4 minutes until lightly crisp.
12. Remove rolls from oven and place 2 slices of provolone cheese on the bottom half of each roll.
13. Return to oven for 2-3 minutes until cheese is melted.
14. Remove baking sheet from oven.
15. Place one cooked sausage on each cheese-covered roll bottom.
16. Top sausages with the pepper and onion mixture using a slotted spoon to drain excess liquid.
17. Close sandwiches with the top halves of the rolls.

Cheesy, spicy, and satisfying—this hoagie delivers the perfect combination of juicy sausage, tender peppers, and melted provolone. The slight crunch of the toasted roll holds up beautifully against the saucy filling. Try serving these with crispy potato chips and a cold beer for the ultimate game day feast.

Summary

Brimming with delicious possibilities, this collection offers the perfect sandwich for every craving. We hope these recipes inspire your next lunchtime masterpiece! Try them out, then share your favorites in the comments below. Don’t forget to pin this article on Pinterest to save these tasty ideas for later. Happy cooking!