147 sourdough bread recipes

Microwave ham and cheddar melt on toasted sourdough with hot pepper jelly. A sweet-spicy lunchbox sandwich that melts in one minute, packed separately with crunchy coleslaw on the side.

Grilled ham and Swiss sandwich loaded with sweet caramelized onions, tart Granny Smith apple, and a brush of Dijon glaze on crusty sourdough. The contrast of sharp cheese, salty ham, and crisp apple makes every bite layered.

Grandma's split pea soup with bacon and homemade butter-fried French bread croutons. Simmered until creamy with bits of pea still visible, served with crisp sourdough croutons floated on top.

Spinach dip in a sourdough bread bowl with sour cream, mayo, leek soup mix, water chestnuts, and garlic. A no-cook party dip served with cubed bread from the hollowed-out center.

Whole garlic heads roasted in chicken broth with fresh thyme until soft and spreadable. Served with creamy goat cheese and toasted sourdough bread.

Portobello, basil, and tomato sandwich (PBT) on garlic-rubbed grilled sourdough with a lemony mayo spread. A vegetarian take on the BLT with meaty grilled mushrooms instead of bacon.

A massive 9-inch burger patty broiled and served on a hollowed-out sourdough bread round with lettuce, tomato, and pickles. A party-sized burger that feeds 6 to 8 when sliced into wedges.

A triple-decker Dagwood sandwich stacked with smoked turkey, ham, Emmentaler cheese, spinach, and romaine on whole grain and sourdough bread. A deli lover's dream.

Though it need a little long time to cook, good to try and all the time is worthy.

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.

Hot sourdough bread bowl filled with a creamy chipped beef dip made from cream cheese, sour cream, and green onions. Baked in foil until warm and bubbly, then served with torn bread for dipping.

Open-faced Santa Fe chicken avocado melt with cilantro-lime mayo, sliced chicken, ripe avocado, and Lorraine cheese broiled on toasted sourdough. A 15-minute lunch built for leftover roast chicken.

Savory bread pudding layered with cheese, cooked meat, and vegetables soaked in an egg custard. Perfect for brunch or using up leftovers.

It is an easy and nice peach french toast, I always make them for breakfasts, or desserts between the meals, they taste very great.

Overnight crab strata with sourdough bread, ricotta, Monterey Jack, and sharp cheddar layered with green chiles and a mustard egg custard. Assemble tonight, bake tomorrow morning.

Make-ahead brunch egg casserole with sourdough bread, cheddar, Swiss cheese, and green chilies baked in an egg custard. Assembled the night before and baked the next morning.