401 sandwich recipes

Shrimp butter spread made with finely chopped shrimp blended into unsalted butter. A rich, savory compound butter for sandwiches, toast, and seafood dishes.

Three-ingredient mustard sandwich butter made with Dijon and dry mustard for double the kick. A savory compound butter spread ready in 5 minutes.

Deluxe grilled chicken sandwiches: taco-seasoned chicken strips with sauteed peppers and onions piled into buttery basil-toasted sub buns, topped with melty Monterey Jack.

Homemade garlic-rosemary focaccia split and filled with basil pesto, sliced mozzarella, and fresh tomatoes. Italian sandwich perfection built from pizza dough in about an hour.

Broiled crab melt on English muffins with crabmeat, tomato sauce, pimento olives, and melted cheddar. Mix, chill an hour to blend flavors, then broil until bubbly and golden.

Broiled tomato-pesto sandwiches layer fresh basil-parmesan pesto on toasty bagels, topped with ripe tomato slices and bubbled under the broiler. A quick vegetarian lunch ready in 15 minutes.

Shallot sandwich butter blends softened unsalted butter with finely chopped shallots into a savory, spreadable compound butter for tea sandwiches and steaks. Two ingredients, five minutes flat.

Garlic sandwich butter made from unsalted butter and mashed raw garlic. Two ingredients, five minutes, and your garlic bread will never be the same.

Caper sandwich butter: two ingredients, five minutes. Unsalted butter blended with finely chopped capers for a briny, savory spread that upgrades any sandwich or open-faced toast.

Pineapple sandwich salad with cream cheese blended with maraschino cherry juice and chopped cherries, layered between pineapple rings on lettuce. A retro no-cook luncheon salad ready in 15 minutes.

Rolled spinach tea sandwiches with lemon-dill butter and fresh black pepper. Elegant no-cook finger food made with crustless white bread, perfect for parties.

Swedish pan-fried sandwiches filled with anchovy butter, Dijon mustard, hard-boiled egg, and fresh dill. Vorsmorgosar fry up golden and crispy - serve as lunch or cut into cocktail bites.

Open-faced crab and melted cheddar sandwiches on English muffins with tomato sauce and sliced olives. Mix, chill, broil, and serve in minutes for a retro seafood lunch or quick appetizer.

Tarragon sandwich butter made with unsalted butter and dried tarragon rubbed to a fine powder. Two ingredients that transform ordinary sandwiches into something French bistro-worthy.

Open-faced cheddar sandwiches broiled with a creamy cheese spread made from sharp cheddar, cream, hard-boiled egg, pimento, and olives, topped with crossed bacon slices until bubbly and crisp.

Banana nut sandwiches batch out four servings of crushed banana, pecans, grape pulp, and orange juice on buttered bread. A no-cook snack or quick-fix lunch in 5 minutes.