498 sandwich recipes

Vegan mushroom sandwiches with red wine-sauteed button mushrooms and onions on toasted whole wheat bread. Just 5 ingredients and 20 minutes for a rich, savory lunch.

Make amazing sandwiches with this recipe that uses cucumbers, tomatoes and garlic.

Grilled vegetable tortilla wraps with basil-garlic mayonnaise and fontina cheese, rolled tight and sliced into spiral pinwheels. A colorful make-ahead lunch or party appetizer.

This is one of my favorite recipe, very easy to make, and tastes very well.

Curried turkey sandwich layers diced leftover turkey with crisp apple, celery, and scallions in a yogurt-mayo dressing warmed with curry powder, piled between slices of whole wheat toast. A fresh, fast lunch from the Thanksgiving carcass.

Chicken breast sandwiches on whole wheat toast with homemade ketchup-mustard sauce, served alongside crispy oven-baked potato wedges. A lighter take on the classic chicken sandwich combo.

Indian lentil sandwich spread with coriander, cumin, turmeric, ginger, and garlic. A vegan, oil-free, high-protein spread inspired by McDougall's plant-based approach.

Grilled hot Italian sausage sandwiches with charred poblano, red, and yellow bell peppers, onions, and horseradish mustard on hollowed-out sandwich rolls.

Cucumber tea sandwiches with homemade mint mayonnaise, fresh lemon juice, and Dijon mustard. A 20-minute no-cook appetizer that yields 32 dainty bites for your next gathering.

Try something different for a sandwich with this simple recipe that will be your new favorite.

Turkey and cheese sandwich on whole grain bread stacked with avocado, smoked Monterey Jack, alfalfa sprouts, radishes, and tomato, dressed lightly with olive oil and white wine vinegar.

Grilled Eggplant, Tomato, Zucchini & Squash Sandwich recipe

Pomodori secchi imbottiti: sun-dried tomato "sandwiches" drizzled with garlic and red pepper-infused olive oil. A simple Italian antipasto with intense flavor.

This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!

This focaccia turns out crusty outside and fluffy inside, onion and sage add the deliciously refreshing flavor, mozzarella gives the mildly cheesy flavor, and olive oil brings the tang to the bread. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Classic tuna salad mixes canned tuna with celery, onion, garlic, parsley, and lemon juice in a creamy mayo base. The simple deli-style sandwich filling done right.