There are also wonderful breads that you can toast or grill, such as olive, rosemary, focaccia, jalapeño, onion and herb, to give your sandwich extra flavor and texture. Grill any vegetable and add it to your favorite sandwich, or simply add it to some goat cheese for a delicious meatless option.
I also like to make a spicy spread, which is your basic base for Thousand Island dressing: 3/4 cups of mayonnaise, 1/4 cup of tomato ketchup and 2 tablespoons of Tabasco. Whip it all together using a whisk and add a pinch of cayenne if you want to make it really spicy. It will last in the refrigerator in an air tight container for up to a week.
To appease my love of sandwiches, I often have soup-and-sandwich parties at my home. I make a huge platter usually a few hours before friends and family arrive. Just store them tightly in plastic wrap and keep them in the refrigerator until ready to serve.
My 10 Favorite Sandwiches
- Caprese, made with heirloom tomatoes and buffalo mozzarella, sprinkled with kosher salt, cracked pepper and pesto spread over a sourdough baguette
- Club sandwich with roasted chicken or turkey, bacon, arugula and tomato with spicy mayo on toasted rye, sourdough or seven-grain bread
- Italian sub made with mortadella, prosciutto, soppressatta (dried salami), marinated red peppers, arugula, basil and goat cheese spread over a baguette or Italian bread, topped with cracked pepper
- Tuna salad on Jewish rye bread with sliced cucumbers, wild arugula and avocado
- Hamburger sandwich made with fresh ground chuck and sharp, thick-sliced cheddar cheese on a grilled bun with ketchup and bread-and-butter pickles
- Grilled vegetable sandwich with goat cheese on grilled ciabatta bread
- Chinese chicken salad wrap with crunchy chow mien noodles
- Hot or sweet Italian sausage sandwich on warm ciabatta bread with marinated red peppers
- Gyros sandwich in a warm pita pocket with tzatziki (a cucumber sauce)
- Grilled sliced steak sandwich with pesto