Some Easy Sandwich Recipes Can Make Lunchtime Easier

You don't need to be John Montagu, 4th Earl of Sandwich to make flavorful, easy to prepare sandwiches. What may be needed are essentials to keep on hand such as a variety of sliced breads, rolls and soft tortilla shells for wrap style sandwiches.

Also for healthier sandwiches keep a fresh supply of greens and tomatoes, as well as favorite condiments like mayo, Thousand Island or ranch dressing, pickles, olives and several types of cheeses. Cheeses can be hard or soft as desired. Most fresh ingredients are perishables so plan lunchtime sandwich menus in advance to make shopping for these items easier and less time consuming. Consider using leftovers more creatively for tasty sandwiches. Leftovers like roast chicken, pork or beef can be incorporated to make delicious salads and grilled sandwiches. Consider how much time is needed to prepare sandwiches and make "do ahead" lunch menus that keep well when refrigerated. Here are three recipes that make lunch time the favorite meal of the day. 

Round Loaf Sandwiches Foodies Love

Using a round loaf of bread is one way to make a star presentation when it has a hearty filling.

Ingredients:

• 1 round loaf of bread (it can be rye, sourdough or wheat)
• 4-5 slices of Swiss cheese
• 1/2 cup sweet green pickle relish
• 1/2 cup baby spinach leaves
• 4 - 6 thinly sliced Polish ham
• 1/4 cup Thousand Isle dressing (more or less as desired)

Directions:

Slice the round loaf through the center and place on a baking sheet. Spread the dressing and pickle relish on each half of the loaf. Add Swiss cheese and place each half under the broiler until the cheese is bubbly. Remove and add Polish ham and spinach leaves to halves. Cover and slice. Depending on the size of the loaf and width of each slice, it should serve six. Each sandwich can be garnished with a skewered gherkin or a black or green olive as preferred.

Leftover Tropical Chicken Salad Sandwiches

Ingredients:

• 3 cups precooked chicken breast sliced and chopped
• 1/2 cup red onion finely chopped
• 1 hard boiled egg finely chopped
• 1 cup micro green sprouts
• 1/2 cup pineapple crushed and drained
• 12 slices pumpernickel bread
• 1/4 cup lightly toasted shredded coconut
• 1 cup (or more as desired) ranch dressing

Directions:

In a mixing bowl, blend chicken, onion and chopped egg with ranch dressing. Place about 2 tablespoons of this mixture on one slice of bread. Sprinkle 1/4 teaspoon of pineapple on top and add sprouts and toasted coconut. Place the other slice of bread on top and slice crosswise. For an appealing presentation, garnish with a skewered baby radish, olive or sweet pickle. To add a bit of warmth to this sandwich, the pineapple can be lightly broiled if preferred.

Colonial Settlers Sandwiches

Ingredients:

• 1 loaf crusty bread sliced in half lengthwise
• 1 cup kale leaves sliced
• 1 large tomato sliced thinly
• 1 green pepper roasted and julienned
• 1 sweet white onion finely sliced
• 1/2 cup radishes sliced paper thin
• 1/2 cup button mushrooms sliced thin
• 1/4 cup parsley minced
• About 1 cup Cheddar cheese (or more to taste)shredded

Lemon Vinaigrette Dressing

Ingredients:

• Juice of 1 lemon
• 1/2 cup olive oil
• 1 tablespoon dried mint
• 1 teaspoon dried coriander
• 2 cloves crushed garlic

Directions:

Make the vinaigrette first. Blend well until the ingredients emulsify. Set aside. Lightly toast each half of the bread. Brush each half lightly with 1/4 of the lemon vinaigrette. Place sliced kale leaves on the bottom half of the bread. Add tomato slices, sliced mushrooms, radishes and roasted pepper evenly.

Garnish with cheddar cheese and parsley. Salt and pepper to taste. Sprinkle it with the remainder of the lemon vinaigrette. Replace the top half of the loaf and slice into four sandwiches. Garnish with a dill frond or a sprig of thyme for presentation.