209 sandwish recipes

Whole wheat yogurt rye bread for the bread machine: a hearty multigrain loaf with whole wheat, dark rye, and tangy yogurt. Dense, nutty, and ideal for sandwiches or toast.

Bread machine cornmeal yeast bread with corn kernels, mild green chilies, and sharp cheddar baked right into the loaf. Tex-Mex flavor in sandwich-bread form.

Lavender herb bread baked in the bread machine with cottage cheese, honey, thyme, and basil. A floral, savory loaf with tender crumb that slices beautifully for sandwiches or toast.

Reuben quiche in pastry crust packs all the flavors of a New York deli sandwich into a flaky pie shell: shredded corned beef, drained sauerkraut, melted Swiss, and a mustard-spiked egg custard. Brunch and dinner all at once.

Honey mustard bread for the bread machine with whole wheat flour, chicken broth, and chives. A savory-sweet loaf built for sandwiches.

Giardiniera, the classic Italian pickled vegetable jar packed with carrots, celery, bell peppers, cauliflower, and pearl onions in a sweet-spiced vinegar brine. Sandwich topper, antipasto staple, condiment for everything.

Bread machine whole wheat loaf with cracked wheat cereal, wheat germ, honey, and powdered milk. A triple-wheat hearty sandwich bread that goes from pantry to slice with the push of a button.

Thin, crispy maple cookies made with real maple syrup and maple extract, rolled and cut into shapes. Top with coconut, cream cheese, buttercream, or sandwich with jam.

A European-style layered chocolate cake with rum-laced frosting, warm cinnamon, and a hint of lemon zest. Two thin cake strips sandwiched with rich chocolate buttercream.

Italian roasted peppers preserved in extra-virgin olive oil with white wine vinegar. Red, yellow, and green peppers layered in a jar for an antipasto staple and sandwich filling.

Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

Blue cheese coleslaw with hot peppers, lime juice, and white wine vinegar in a tangy mayo dressing. A bold, peppery slaw that pairs with grilled meats, burgers, and sandwiches.

A light, springy chocolate sponge cake made with just six pantry staples and absolutely no eggs or dairy. Two layers sandwiched with fudge icing, dusted with grated chocolate and powdered sugar. Vegan baking at its most unfussy.

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

Old-fashioned tomato relish made with both green and ripe tomatoes, red and green bell peppers, onions, vinegar, and sugar. A sweet-tangy condiment for burgers, hot dogs, and sandwiches.

Stuffed polenta with meat sauce: two layers of Parmesan polenta sandwiching a meaty tomato-basil sauce and mozzarella, baked hot until bubbly. A lighter Italian alternative to lasagna.