What are the Best Sandwiches?

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The best sandwiches? Are you sick and tired of making yourself that same old ham roll for your lunch? Are you looking a snack that’s a little more inspiring than a cheese toastie? Well you’ve come to the right place. This site is here to provide you with all the best sandwich ideas and recipes known to man. So What are the best sandwiches I hear you cry? There are thousands to choose from and limitless options available so to help you decide we’ve put together a list of some of the best sandwiches you will ever chow down on.

So lets get to the best sandwiches list. Let me just point out that these are in no particular order so don’t be offended if your favourite is found bottom of the best sandwiches list. Likewise don’t worry if your best sandwiches aren’t in the list. Leave a comment below and we’ll look to add it in.

The Best Sandwiches

Egg and Bacon Sandwich

It’s a simple breakfast classic and one of my personal best sandwiches. One large fried egg sitting on top if two or three rashers of crispy bacon all sandwiched between a couple of thick heavy slices of white bread — perfect.

Egg and bacon sandwiches have to be one of the best sandwiches available but how best to make it splits opinion. This is my personal favorite recipe for the egg and bacon sandwich but if it doesn’t float your boat then check out some other egg and bacon sandwich recipes.

Recipe:

This recipe is taken from Waitrose The Ultimate Fried Egg and Bacon Sandwich

Ingredients

  • 2 tbsp vegetable oil
  • 8 rashers Waitrose Unsmoked Drycure Rindless Back Bacon
  • 25g butter, softened
  • 4 slices medium sliced white bread
  • Waitrose Spicy Brown Sauce, to taste
  • 2-4 medium Waitrose Organic Columbian Blacktail eggs

Method

  1. Heat the oil in a frying pan. Add the bacon and cook over a medium heat for 3-4 minutes, turning until crisp. Meanwhile, butter the bread and spread with brown sauce. Drain the bacon on kitchen paper; keep warm.
  2. Increase the heat to medium-high, then break each egg into the pan and leave for about 30 seconds to begin to set. When the white looks almost set, turn the heat down low and using a metal spoon, baste the eggs all over with the fat in the pan. The yolk will cook lightly on top and become opaque. For a more well-done egg, flip over using a palette knife or fish slice and cook for 5-10 seconds.
  3. Divide the bacon between 2 bread slices and drain the eggs on kitchen paper before placing them on top. Season, then cover with the remaining bread and serve.

Chicken Salad sandwich

The chicken salad sandwich is another classic and, again, it’s one that splits opinion when it comes to recipe. The basics, like the name suggests, consists of chicken and salad but after that the ingredients can be as individual as the person consuming it. Commonly though the chicken will be chopped up and the salad will be held together with a binder (normally mayonnaise). Choice of salad varies greatly  but the best sandwiches will generally consist of a tomato and and lettuce base.

The recipe for the best chicken salad sandwich can be found below but if you fancy trying something different then check out these other chicken salad sandwich recipes.

Recipe:

This recipe is taken from the foodnetwork.com

Ingredients

  • 4 split (2 whole) chicken breasts, bone-in, skin on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 3/4 cup good mayonnaise, plus more for the bread
  • 1 1/2 tablespoons chopped fresh tarragon leaves
  • 1 cup small-diced celery (2 stalks)
  • 8 to 10 slices health or seven-grain bread
  • 1 package mesclun salad mix

Method

  1. Preheat the oven to 350 degrees F.
  2. Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
  3. When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
  4. To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

Prawn Mayonnaise sandwich

This is a great sandwich for lovers of seafood. What makes this one so great is it’s simplicity. Aside from the bread there are only two main ingredients — prawns and mayonnaise. The large portion of prawns are normally cooked and peeled and mixed in with mayonnaise (light mayo if you want this to be very healthy option) and placed between a couple of slices of wholemeal bread. This is one of the best sandwiches for those out their watching their weight.

The recipe for the best prawn mayonnaise sandwich is below but if you fancy trying something different then check out these other prawn mayonnaise sandwich recipes.

Recipe:

This recipe is taken from allsandwiches.com

Ingredients

  • 4x Medium wholemeal bread slices
  • 100g Cold water prawns
  • 4x tablespoons real mayonnaise

Method

  1. Add 100g of prawns and 4x tablespoons of real mayonnaise into a mixing bowl and stir the mixture together thorough.
  2. Place two slices of wholemeal bread with half of the prawn and mayonnaise mixture and spread on each slice of bread.

Close both sandwiches with the second piece of bread, cover in clingfilm and allow to chill in the fridge for 30 minutes before eating.

BLT sandwich

The classic’s do make the best sandwiches and this one really is a classic. The BLT (Bacon, Lettuce and Tomato) is one of the most popular sandwiches in the U.S.A. and UK and evolved from the tea sandwiches served in the late 19th Century. Whilst there are several variations when it comes to BLT recipes the basic ingredients are all the same: bacon, lettuce, tomato, mayonnaise and bread. The differences in the way the sandwich tastes is down to how the bacon is cooked, the type of salad used and the mayo chosen.

The recipe for the best BLT sandwich is below but if this one doesn’t take your fancy then try some of these other BLT sandwich recipes.

Recipe:

This recipe is taken from taste.com.au

Ingredients

  • 250g lean bacon, rind removed
  • 4 tbs good-quality mayonnaise
  • 2 tsp Dijon mustard
  • 8 slices organic grain bread
  • 175g iceberg lettuce, shredded
  • 2 large tomatoes, sliced
  • 1 large avocado, sliced
  • Kettle chips, to serve

Method

  1. Grill the bacon until crisp, then transfer to a plate lined with paper towel to drain.
  2. Combine the mayonnaise and mustard in a bowl. Toast the bread and spread with half the mayonnaise mixture. Divide the lettuce between 4 slices of bread. Add bacon, tomato and avocado, drizzle with remaining mayonnaise, then top with remaining bread. Secure with a cocktail stick, or wrap in greaseproof paper.
  3. Serve the BLT with kettle chips warmed in the oven for 5 minutes.

Club (Chicken and Bacon) sandwich

The chicken and bacon sandwich, or club sandwich for those in America, is another classic. The “club” name comes from sandwiches popularity in the restaurants, hotels and private clubs of America and the Saratoga Club House in Saratoga Springs, New York is credited with being the first place to serve it. The sandwich consists of layers of chicken, Bacon, tomato and lettuce. This is without doubt one of the best sandwiches and will always be hugely popular.

The recipe for the best chicken and bacon sandwich is below but if you would like to try some others then check out these club sandwich recipes.

Recipe:

This recipe is taken from whats4eats.com

Ingredients

  • Bread, toasted — 3 slices
  • Mayonnaise — 3 tablespoons
  • Chicken breast, cooked and thinly sliced — 1/4 pound
  • Tomato — 3 to 4 slices
  • Cooked bacon — 3 to 4 pieces
  • Lettuce — 1 leaf

Method

  1. Spread the mayonnaise on one side of each of the slices of bread.
  2. Spread the sliced chicken on one of the slices of bread. Top with another slice of bread.
  3. Lay the tomatoes over the second slice of bread. Top with the bacon slices and the lettuce. Place the last slice of bread on top of that.
  4. About 1-inch in from each of the sides of the sandwich, insert a long toothpick. Carefully slice the

Ploughman’s sandwich

A ploughman’s lunch makes a great mid day meal and so too does the ploughman’s sandwich. Although the name suggests a long history it actually made its first appearance in the 1960′s as a means to promote cheddar cheese and increase sales of the favoured brittish dairy product. A ploughman’s sandwich shares ingredients as it’s namesake lunch but packs it between a couple of slices of wholemeal bread. Ploughman’s lunch normally consists of a platter of bread, butter, cheddar cheese, onions, branston pickle and salad. This has become a modern classic and makes it one of the best sandwiches.

The recipe for the best ploughman’s sandwich is below but if you would like to try some others then check out these ploughman’s sandwich recipes.

Recipe:

This recipe is taken from kerrygoldusa.com

Ingredients

  • 6 (3/4-inch thick) slices rustic brown or whole grain bread
  • 8 ounces thinly sliced ham
  • 12 tomato slices
  • 1 package (7 ounces) Kerrygold Dubliner or Blarney Castle Cheese, thinly sliced
  • Mustard Dill Dressing (recipe follows)
  • 4 cups mixed baby greens
  • 6 tablespoons marinated, pitted olive wedges (black and green)

Method

Heat oven to 400° F. Place bread slices on a baking sheet and top with ham, tomatoes and cheese, dividing equally. Bake for 5 minutes to warm ham and lightly melt cheese. Place dressing in a medium bowl; add greens and toss well to coat. Arrange sandwiches on 6 plates. Pile greens on top and sprinkle with olives, dividing ingredients equally. Makes 6 servings.

Breakfast sandwich

There’s no denying that the best breakfasts are fry ups and the if you’re on the move then the most convenient way to enjoy a traditional breakfast is in one of the best sandwiches. We’ve already covered off the egg and bacon sandwich above and the breakfast sandwich is essentially the same idea but with the option to choose from any breakfast meat’s and sides. For instance you might have a sausage and egg muffin, a black pudding bacon and beans sandwich, or a tomato mushrooms and bacon bagel. This has to be one of the best sandwiches to start the day with.

The recipe for the best breakfast sandwich is below but if you would like to try some others then check out these breakfast sandwich recipes.

Recipe:

Cold Cut Sandwich

Cold cut’s are sandwiches which contain cold cheese and/or cold cooked meat. The cheese cheese and meat that goes into the sandwich is normally sliced thin and added in layers and topped up with salad. Cold cuts make some of the best sandwiches and the most common cold cut sandwiches are ham and cheese, turkey and chicken but there is a cold cut option for just about every meat you can think off including chorizo, beef, salami, peperoni, meatloaf and pastrami. The sandwiches are available in just about any combination you can think of.

The recipe for the best cold cut sandwich is following but if you would like some more inspiration then check out these cold cut recipes.

Recipe:

This recipe is taken from busycooks.about.com

Ingredients

  • 1 loaf french bread, unsliced
  • 1/2 cup mayonnaise
  • 2 Tbsp. honey mustard
  • 1 tsp. prepared horseradish
  • 6 slices deli swiss cheese
  • 8 slices deli smoked turkey
  • 8 slices deli American cheese
  • 8 slices deli sliced ham
  • 1 green bell pepper, thinly sliced
  • 1 tomato, thinly sliced
  • lettuce leaves

Method

Cut bread in half lengthwise. In small bowl, combine mayonnaise, honey mustard and horseradish. Spread on both cut sides of loaf. Layer cheeses, meets, tomato and lettuce on bottom half of loaf. Replace with top half of loaf, securing with wooden skewers, if desired. Cut diagonally into slices to serve. Serves 8

Roast Vegetable sandwich

Vegetarians may be wondering if there is going to be anything for them in this list and not wanting to dissapoint we have a great addition to the best sandwiches list – the roast vegetable sandwich. The roast veg sandwich consists of, as the name suggests, roast veg. The most popular options are aubergines, peppers and muchsrooms but you are free to go with any roasted veg you can.. erm… roast. This has to be one of the best sandwiches for veggies.

The recipe for the best roast veg sandwich is below but if you would like some more options then check out these roast veg recipes.

Recipe:

This recipe is taken from allrecipes.co.uk

Ingredients

  • 1 aubergine, sliced into strips
  • 2 red peppers
  • 2 tablespoons olive oil, divided
  • 2 portobello mushrooms, sliced
  • 3 cloves garlic, crushed
  • 4 tablespoons mayonnaise
  • 1 loaf focaccia bread

Method

  1. Preheat oven to 200 C / Gas mark 6.
  2. Brush aubergine and red peppers with 1 tablespoon olive oil; use more if necessary, depending on size of vegetables. Place on a baking tray and roast in preheated oven. Roast aubergine until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
  3. Meanwhile, heat 1 tablespoon olive oil and sauté mushrooms until tender.
  4. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
  5. Peel cooled peppers, core and slice. Arrange aubergine, peppers and mushrooms on focaccia. Wrap sandwich in aluminium foil; place a cutting board on top of it and weight it down with some tinned foods. Allow sandwich to sit for 2 hours before slicing and serving.