all things food
Looking for a delicious way to use leftover turkey? Try our gourmet turkey salad with cranberries, pecans, and a creamy rosemary aioli. Perfect for post-holiday meals.
The post Turkey Salad Recipe appeared first on Girl Carnivore.
Looking for a delicious way to use leftover turkey? Try our gourmet turkey salad with cranberries, pecans, and a creamy rosemary aioli. Perfect for post-holiday meals.
The post Turkey Salad Recipe appeared first on Girl Carnivore.
If you’re craving some seriously tasty sandwich recipes that start with a literal fire and end with your taste buds…
The post Best Sandwich Recipes appeared first on Over The Fire Cooking.
If you’re craving some seriously tasty sandwich recipes that start with a literal fire and end with your taste buds on fire, come with me. With these favorites in your backyard grilling repertoire, you’ll undoubtedly make great sandwiches for any occasion in no time.
Whether you’re making a quick lunch or something special for a gameday gathering, these sandwich recipes and ideas are almost guaranteed to please. So, let’s get those slices of bread ready (and that cutting board and sharp knife) because we’re diving into some of the best sandwich recipes around.
The beauty of a good sandwich is how simple yet satisfying it can be. Whether prepping for a picnic or just needing to feed a large crew, a sandwich is a great way to go. From my melty cheese sandwich with birria dip or a loaded meatball sub, I’m stoked to share with you these recipes because they are unequivocally so freakin’ delicious!
Before we dive into the easy recipe roundup, here are a few tips to level up your sandwich game:
Add flavor to everything you’re cooking
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Now, let’s get to the next step and the fun part—the epic sandwich recipes! Here’s my roundup of some of my favorite sandwich recipes that will make you forget all about deli meats.
Dive into a mouthwatering lineup of pork sandwiches featuring tender meat infused with rich flavors like BBQ and chipotle.
Sink your teeth into a diverse and flavorful selection of beef! These steak sandwich recipes will undoubtedly deliver rich, savory satisfaction. Remember to source the highest-quality beef because that’s how to ensure the best results.
Satisfy your cravings with my take on deli sandwich recipes, where classic deli flavors meet bold, creative twists to deliver hearty, stacked sandwiches brimming with meats, cheeses, and then some incredibly tasty toppings.
Last but not least, let’s talk about some sandwiches that have been all over social media! These sandwiches have made their rounds on the Internet, and for good reason. They’re unique and pretty tasty! Make sure to give the viral sensations a try.
All sandwich recipes are versatile enough to pair with a variety of sides. Here are some simple ideas:
If you’ve got leftover sandwiches (or you’re meal-prepping for later), it’s important to know how to store and reheat them properly so they stay fresh and delicious.
If you’re in a hurry, you can reheat your sandwich in a toaster oven or an air fryer or you can place it on a hot grill.
Another favorite snack of mine is the cheesesteak. If that’s up your alley, check out Animal Style Cheesesteak Recipe, Pizza Cheesesteak, and Smoked Philly Cheesesteak Sliders.
So, legend has it that sandwiches go way back to the 1700s, when John Montagu, the 4th Earl of Sandwich, wanted to keep his hands free for gambling. He asked for his food to be slapped between two slices of bread, and boom—one of the greatest meals-on-the-go was born. Fast forward a couple hundred years, and now this simple idea is pretty much a global food icon.
Absolutely! Sandwiches can be hearty and filling enough for dinner, especially when made with rich ingredients like pulled pork, steak, or smoked meats. Pairing them with sides like potato salad or grilled vegetables makes them a satisfying evening meal.
For a quick, delicious sandwich, a grilled cheese is hard to beat. It’s fast, requires minimal ingredients, and can be dressed up with extras like pulled pork, shredded beef, or BBQ chicken.
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All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
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The next time you’re craving an epic beef sandwich with melty cheese, make sure to save my Beef Rib Sandwich…
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The next time you’re craving an epic beef sandwich with melty cheese, make sure to save my Beef Rib Sandwich recipe. This South American-inspired masterpiece is a shoutout to my buddy @salvalacocina. Salvador truly knows how to cook some killer beef plate ribs over an open flame.
This easy recipe is all about meat that’s first seared over a hot flame. Next, it’s about a slow cook in foil that leaves the meat fall-off-the-bone tender. It’s so seriously good that you’ll wonder how you’ve gone this long without trying it. And just when you think it can’t get better, we’re hitting the beef with a punchy, zesty chimichurri sauce. If you’ve never tried this sauce, now’s the time. It levels up every freakin’ delicious bite of beef.
Beef ribs rubbed down with seasonings and then seared over an open flame is my idea of foodie perfection. This method locks in that smoky crust you just can’t get any other way. After a slow cook in foil, the browned ribs become so tender the meat practically falls off the bone. Then comes your favorite melty cheese and a vibrant, tangy homemade chimichurri. This combo guarantees you’ll have to hold yourself back from wolfing down the whole thing in two seconds.
Did I need to mention that this recipe is a total crowd-pleaser? Whether you’re throwing down at a backyard BBQ or just making dinner for the fam, everyone’s gonna be raving. Plus, with all that slow cooking, you’ve got plenty of time to kick back and enjoy the process.
If beef sandwiches are your jam, check out Beef McRib Sandwich, Beer Braised Beef Melt, and Beef Melt. Or if you’re just in the mood for ribs only, you’ve got options: Braised Beef Short Ribs, Grilled Beef Short Ribs, and Smoked Garlic Jalapeño Beef Ribs.
For the best results, make your chimichurri a day ahead. Let those garlic cloves and red wine vinegar marinate in the olive oil overnight. Trust me, the next day, that sauce will explode with intense herbaceous garlic flavor.
If you happen to fall hard for the taste of chimichurri, fear not, for these Best Chimichurri Recipes will keep the magic going.
Add flavor to everything you’re cooking
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Let’s get to it now that we have the grocery store list locked and loaded. If you can’t wait to dive in, skip straight to the full recipe card. Or grab your beer and hang with me for the easy step-by-step breakdown.
To start, the night before, mix all your chimichurri ingredients in a bowl or mason jar. Cover and let the parsley, garlic, red wine vinegar, red chili flakes, and olive oil mingle.
The next day, about 2 hours before it’s suppertime, you’ll want to preheat your grill to medium-high heat (about 400 degrees F). Once it’s hot, sear the beef ribs over direct flames. Note: I did this before seasoning the beef!
You want a good crust on all sides, so give it a few minutes per side until it’s golden brown and those beautiful browned bits start to form at the top of the beef ribs. After searing, pull the ribs off and lay them down on some foil. I double layered the foil to ensure the beef would be well wrapped.
Now, slather the ribs in neutral oil and sprinkle beef with plenty of salt, black pepper, garlic powder, and that garlic herb rub.
Wrap them up tightly in foil, and put them back on the grill at a lower temperature for slow cooking—around 45 to 60 minutes per side, until you hit an internal temp of at least 165 degrees F.
Once your ribs are fork-tender and that fat has been rendered beautifully, go ahead and let them rest for about 15 minutes. This is key to getting that juicy, succulent meat.
Finally, assemble the sandwich. You can discard bones or add a whole beef rib to some toasted sandwich bread, along with your melted cheese and a generous amount of chimichurri.
A beef rib sandwich like this deserves some tasty sides that can stand up to all that flavor. You can’t go wrong with crispy onion rings or some homemade fries. If you’re feeling fancy, go for a side of roasted vegetables or take a large handful of arugula, add some blue cheese crumbles, and then a drizzle of balsamic glaze. And don’t forget the beer. A cold, crisp lager is the perfect pairing.
Got leftovers? Lucky you! Store any leftover beef rib meat in an airtight container in the fridge for up to three days. When you’re ready to reheat, you can use the grill or your stove top. Add the beef to a large skillet with a bit of beef broth or water, and then warm over medium heat until it’s hot and tender. Toast the bread slices separately, melt some cheese, and then assemble your sandwich again for round two.
Yes, you can! Just sear the ribs in a heavy pot or large dutch oven on the stove top first, then transfer them to a preheated oven at 300 degrees F for slow cooking.
While any cheese works, sharp cheeses like Vermont cheddar or even blue cheese can really enhance the beef’s rich flavor. Melt some on the top of the beef ribs for that ooey-gooey goodness.
I’d never say no to adding some caramelized onions to the beef rib sandwich. They bring a sweet, rich depth that takes the sandwich to another level.
Here’s how to do it: Take one cup onions, sliced, and toss them in a hot cast iron pan with a little olive oil or butter, and cook them low and slow. Stir occasionally until they’re golden and softened—usually takes at least 20-30 minutes. If you want to really level up, hit them with a splash of balsamic vinegar or a pinch of brown sugar toward the end for that extra caramelization.
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All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
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If you’re craving something good and hearty on a crisp autumn day, the ultimate Beer-Braised Beef Melt is ready for…
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If you’re craving something good and hearty on a crisp autumn day, the ultimate Beer-Braised Beef Melt is ready for it. There are few things in life more comforting than a homemade patty melt. In this easy recipe, the traditional juicy beef patty gets swapped with shredded braised beef, taking the whole idea to another level. If you’re stoked to try some tender meat, melted cheese, grilled onions, and jalapenos between toasty bread slices, keep scrolling!
If you’ve been a fan of my birria grilled cheese, you’re gonna love these simple patty melts. Think of them as the birria’s American cousins, celebrating the good news that it’s finally Sam Adams’ Octoberfest season. This Marzen-style beer doesn’t just go great with a meal—it’s a game-changer in the cooking process, adding a warm heartiness to our braising liquid.
This beer-braised beef melt is everything you want in a classic patty melt recipe and more—melt-in-your-mouth beef, gooey cheese, and just the right amount of savory flavor and spice. Beef short ribs are perfectly braised in a Dutch oven with some seriously aromatic flavors. Plus, with Sam Adams Octoberfest in the mix, this dish brings a depth of flavor that’s perfect for fall grilling.
Samuel Adams Octoberfest is the ultimate fall brew that’s been winning hearts since 1989. This beer is all about those rich, malty vibes, packed with notes of caramel and toffee that just scream autumn. It’s got that deep amber hue and a perfect balance of sweetness with a touch of hop bitterness, making it the ideal drink when you’re looking to cozy up as the temps drop and you’re digging into some hearty seasonal meals.
If you love a good patty melt, you may want to check out The Best Patty Melt Recipes next. Or, if this recipe gets you hooked on short ribs, you may also want to wander over to these recipes: Braised Beef Short Ribs, Grilled Beef Short Ribs, Tomahawk Beef Short Ribs, Rotisserie Smoked Short Ribs, and Grilled Korean BBQ Short Ribs. Undoubtedly, short ribs are high on my list of favorite things to enjoy in life!
Here’s what you’ll need to make this incredible toasted sandwich with the tastiest ingredients.
The cook time to bring all these ingredients together isn’t quick, but the process is simple. Trust me, the results are so freakin’ delicious that you won’t mind the extra effort.
The best beef patty melt recipe begins by firing up your grill to medium-high heat (around 375 degrees F). Slather your beef short ribs with canola oil, then season them generously with kosher salt, black pepper, and garlic powder.
Sear those ribs on all sides until they’ve got a nice dark golden brown crust. Once seared, set the ribs aside and place your Dutch oven directly on the grill.
Add a splash of oil to the Dutch oven or large skillet, then toss in some minced garlic and sauté until fragrant—about 2 minutes should do it. Next, add in your sliced onions and let them brown for another 2 minutes. Now, it’s time to bring in the special sauce: pour in that Samuel Adams Octoberfest, followed by the beef broth, chipotle puree, black pepper, sea salt, dried oregano, cinnamon sticks, rosemary, thyme, and bay leaves.
Pop the beef short ribs back into the Dutch oven, making sure they’re almost submerged in the braising liquid. Cover it up and let everything simmer over medium-high heat for about 3.5 to 4.5 hours or until the beef is fork-tender. Don’t forget to skim the fat off the top of the sauce as needed.
Once the beef is tender and falls off the bone well, remove it from the Dutch oven. Discard the bones and then strain the braising liquid until you have a smooth consomme. Shred the beef and then set it aside in a bowl.
Now, heat up a cast iron skillet over medium-high heat (about 350 degrees F). Add a bit of oil to the skillet, then toss in your sliced red onions and jalapeños. Let them soften up for 3-4 minutes. Transfer onions and peppers to a plate.
To build your beef patty melt, take a slice of bread and load it up with shredded cheese, shredded beef, grilled red onions, and then some jalapeños. Top it with more cheese and then another slice of bread. On the skillet, toast the first side for about 45-60 seconds and repeat for the other side. The bread should look golden brown, and the cheese should be all gooey and melted. Repeat with the remaining sandwiches.
Serve up these bad boys with a side of that flavorful beef consomme, topped with chopped red onions and then some cilantro. Dip, bite, enjoy. Cheers to the best patty melt recipe ever!
The beer-braised beef patty melt pairs perfectly with crispy French fries, onion rings, sweet potato fries, or even a fresh potato salad. Want something to sip on? Crack open another Sam Adams Octoberfest, or go for a classic choice like a chilled glass of white wine. For the true diner experience, you can’t go wrong with a cold root beer float on the side either.
If you somehow have a leftover beef patty melt, wrap it up in plastic wrap or aluminum foil. Store in an airtight container in the fridge for no more than a few days. When you’re ready to reheat, pop it back in a hot skillet over medium heat until the cheese melts again. The consomme can be stored in a small bowl with a tight-fitting lid—reheat it on the stovetop when you’re ready to serve.
Absolutely! While American cheese gives you that classic beef patty melt, you can swap it out for a slice of Swiss cheese, cheddar, or even parmesan cheese.
No Dutch oven? No problem. You can use a large cast iron skillet. Just make sure it can handle the heat and has enough room for the beef and braising liquid.
If you’re not into the heat, just skip the chipotle puree. You’ll still get tons of flavor from the braising mix, but without the kick.
Get The Cookbooks!
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
The post Beer Braised Beef Melt appeared first on Over The Fire Cooking.
The classic tomato sandwich is all about the glory of juicy, ripe tomatoes! Here’s our guide for how to whip…
The classic tomato sandwich is all about the glory of juicy, ripe tomatoes! Here’s our guide for how to whip up the perfect combination of juicy tomatoes, crusty bread, and mayonnaise for a sandwich that’s nostalgic and satisfying.
What is summer without a great tomato sandwich? If you’ve got your hands on some juicy ripe tomatoes, this is what to make. The combination of golden toasty bread, savory tomatoes, and flavorful mayonnaise is truly one of the simplest and best ways to enjoy this seasonal ingredient.
Alex and I both grew up eating tomato sandwiches in the summer. My grandfather always ate a variation: tomato peanut butter sandwiches (which I still haven’t tried!). Here is our master method for how to make the best tomato sandwich recipe, stepping it up with an optional herb aioli that takes it over the top! It’s our favorite fast summer dinner idea.
The classic tomato sandwich is nothing fancy. But like any recipe, it’s all about quality of ingredients! Here’s what you’ll need:
This tomato sandwich is delicious on its own, but it’s even better with an herb aioli! Aioli is a sauce that comes from the South of France and Spain, also known as allioli or aïoli. In the US since the 1990’s, it’s become common to call any flavored mayonnaise aioli.
You can make a simple herb aioli by mincing garlic and either basil or tarragon, then mixing with mayonnaise and a hint of vinegar and mustard. We love the tarragon aioli version, but it’s also great with basil aioli!
There are a few tips to take your tomato sandwich from good to great! Here are a few tips:
Also, remember to always eat a tomato sandwich with a napkin! They’re pretty messy—intentionally!
Personally we love adding to our tomato sandwiches to give them a little more texture! Here are a few ways to mix up this sandwich:
A tomato sandwich is best eaten immediately after making, since the liquid in the tomatoes causes the bread to become soggy. The tarragon aioli lasts up to 2 weeks refrigerated.
When it’s tomato season, make all the tasty tomato recipes! Our favorite ways to use tomatoes are in a classic Caprese salad or Greek salad. A tomato pie or tomato galette are also fun ways to use these seasonal ingredients.
This tomato sandwich recipe is vegetarian and dairy-free. For vegan, use purchased vegan mayonnaise (cashew cream also works as a spread). For gluten-free, use gluten-free bread.
Heirloom tomatoes, beefsteak tomatoes, or any ripe, juicy tomato variety will work. Look for tomatoes that are fragrant, plump, and yield slightly to gentle pressure.
Toasting the bread is optional but recommended. It adds a subtle crunch and helps prevent the bread from getting soggy from the tomato juices.
Store any leftover tomato slices in an airtight container in the refrigerator for up to a day or two.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes 
Yield: 2 sandwiches The classic tomato sandwich is all about the glory of juicy, ripe tomatoes! Here’s our guide for how to whip up the perfect combination of juicy tomatoes, crusty bread, and flavorful mayonnaise for a sandwich that’s nostalgic and satisfying.
For the tomato sandwich
For the basil or tarragon aioli (optional)
Category: Main dish
Method: No Cook
Cuisine: American
Diet: VegetarianThis burrata sandwich is the sandwich of your dreams! Sink your teeth into this creamy, rich cheese paired with fresh…
This burrata sandwich is the sandwich of your dreams! Sink your teeth into this creamy, rich cheese paired with fresh basil, ripe tomatoes, and a smoky sundried tomato aioli on ciabatta bread. It’s a no cook meal that will impress anyone!
Burrata cheese is one of Alex and my top taste treats of all time. Fresh mozzarella cheese with an ooey gooey center: what could be better? (Literally.) So here’s a next-level sandwich we designed around our favorite Italian ingredient.
This sandwich has got rich and creamy burrata cheese paired with a sweet ripe tomato, spicy pepperoncini, peppery arugula and basil. Slather the ciabatta bread with smoky sundried tomato aioli and add a drizzle of honey and wow. The contrast of flavors and textures makes us swoon on every bite! It’s the perfect summer dinner idea for meals al fresco with a glass of rosé.
There are many ways to make a burrata sandwich, like pairing this creamy cheese with grilled vegetables or tomato confit. For our version, we like to keep it simple and no cook! Pair the cheese with simple, quality ingredients and flavor and texture contrasts to make the cheese shine. Here’s what we used:
Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft, creamy center and a delicate mozzarella shell. You can typically find it in the specialty cheese section of most grocery stores or at Italian markets.
We love this burrata sandwich with our homemade smoky sun dried tomato aioli. But it also works with many other types of spreads. Here are a few ideas:
This burrata sandwich is best freshly made. The sun dried tomato aioli can be made up to 5 days in advance and refrigerated.
You can store leftover bread, aioli, and vegetables separately in containers in the refrigerator, but make sure to eat any leftover burrata cheese within 1 day.
There are so many great ways to use this Italian cheese! Some of our favorite burrata recipes are a peach burrata salad, a simple salad with ripe fruit, burrata pasta, a deliciously creamy dinner, and burrata pizza, an over-the-top pizza night sensation.
This burrata sandwich recipe is vegetarian. For gluten-free, use gluten-free bread.
If you can’t find burrata, fresh mozzarella is a good substitute. You could also use a combination of fresh mozzarella and ricotta cheese for a similar creamy texture.
Absolutely! Experiment with different herbs like mint, thyme, tarragon, or chives to create your own unique flavor combinations.
Store leftover bread, aioli, and vegetables separately in airtight containers in the refrigerator. The burrata should be consumed the same day for optimal freshness.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 2 sandwiches This burrata sandwich is the sandwich of your dreams! Sink your teeth into this creamy, rich cheese paired with fresh basil, ripe tomatoes, and a smoky sundried tomato aioli on ciabatta bread. It’s a delicious no cook meal!
Category: Main dishMethod: No cookCuisine: SandwichDiet: VegetarianThese vegan lentil sloppy joes are deliciously filling plant-based dinner made with lentils, tomatoes, and seasonings! The tangy flavor makes…
These vegan lentil sloppy joes are deliciously filling plant-based dinner made with lentils, tomatoes, and seasonings! The tangy flavor makes them a crowd-pleaser, and they’re a huge hit at our house. Serve on a bun with pickles for the true sloppy joe experience.
If you grew up on sloppy joes like we did (or even if you didn’t), you’re going to love this spin on the classic! Our lentil sloppy joes recipe has all the hearty, tangy flavor of the classic, but it’s an easy vegan recipe that’s 100% plant-based.
The best part is you can make it in 30 minutes! It makes a large batch of 8 servings (true to form, since sloppy joes are intended to feed a crowd). Ketchup, tomato paste, and a few seasonings make a savory flavor that’s irresistible. The first time we made them, we loved watching our toddler shovel in bite after bite! It’s a kid favorite that adults love, too.
Lentil sloppy joes star one of our very favorite plant-based ingredients: lentils! We love them because they’re delicious, inexpensive, packed with plant-based protein (which makes vegan recipes more filling), and shelf stable for up to 3 years. How’s that for a rockstar ingredient? Here are the main ingredients you’ll need, plus salt and olive oil:
Lentil recipes are some of our favorite to create, so we’re excited to have a new one in our arsenal. You may have heard us talking about this 7 Ingredient Lentil Soup that we’re obsessed with. A few more faves? This Lentil Salad and this Coconut Lentil Curry.
This lentil sloppy joes recipe comes together quickly! A few recipe tips before you get right to it:
We like these lentil sloppy joes best the day they are cooked, but they taste great the next day too! You can store leftovers refrigerated for up to 4 days. Reheat in a saucepan, adding an extra squeeze of ketchup if it seems dry.
Another way to make this in advance is to make the lentils and sauce and refrigerate them separately. Then mix together and heat on the stovetop before serving.
To us, something about sloppy joes screams potato chips! But if you’re up for serving with more veggies (which we are!), here are a few more ideas on what to serve alongside. If you eat fully vegan, in some recipes you may need to use vegan mayo or feta (or omit the cheese).
This lentil sloppy joes recipe is vegan (with vegan buns), plant-based, vegetarian, and dairy-free. For gluten-free, use a gluten-free bun.
They can be! Lentils provide a hearty texture and a good amount of protein, while the blend of spices and savory ingredients delivers the classic sloppy joe flavor you crave.
Of course, there’s nothing quite like the taste of ground beef, so if you’re trying to impress a meat lover you may want to try purchased plant-based crumbles.
We don’t suggest substituting lentil varieties here. Red lentils in particular become very mushy.
Many grocery stores now offer gluten-free hamburger buns. Alternatively, you can use lettuce wraps or even serve the sloppy joe filling over rice or quinoa for a grain bowl-inspired twist.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 These vegan lentil sloppy joes are deliciously filling plant-based dinner! The tangy flavor makes them a crowd-pleaser, and they’re a huge hit at our house. Serve on a bun with pickles for the true sloppy joe experience.
Category: Main dishMethod: StovetopCuisine: VeganDiet: VeganThis incredible Thai-Inspired Roasted Veggie Sandwich is layered with thin slices of oven roasted eggplant and zucchini, caramelized onions, fresh romaine, tomato and the perfect peanut sauce. It’s also vegan, oil-free, and easy to make gluten-free!
The post Roasted Veggie Sandwich with Peanut Sauce appeared first on Sweet Simple Vegan.
This incredible Thai-Inspired Roasted Veggie Sandwich is layered with thin slices of oven roasted eggplant and zucchini, caramelized onions, fresh romaine, tomato and the perfect peanut sauce. It’s also vegan, oil-free, and easy to make gluten-free!
Vegan sandwiches are one of our favorite lunches, especially when we’re on the go. Today we’re taking a simple veggie sandwich to the next level by roasting the sliced veggies until caramelized and tender, then smothering the bread with our favorite Thai-inspired peanut sauce.
If you have any peanut sauce leftover, use it to dip Rainbow Summer Rolls, drizzle on Thai Peanut Grain Bowls, or toss it with your favorite Vegetable Stir Fry!
Or if you’re looking for more epic vegan sandwich ideas to try, make sure to check out This Vegan Chicken Pesto Sandwich, Rataouille Parmesan, Mediterranean-Inspired Chickpea Salad, and this Buffalo Tofu Sandwich!
Once assembled, this sandwich is best enjoyed immediately. If you’re making this sandwich for meal prep, store the roasted vegetables, peanut sauce, bread, and other toppings in separate airtight containers.
Assemble right before enjoying, or the night before work or school. If preparing the night before, just make sure to use hearty bread and toast before adding the peanut sauce or the bread may go soggy.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Total Time: 48 minutes 
Yield: 2 This incredible Thai-Inspired Roasted Veggie Sandwich is layered with thin slices of oven roasted eggplant and zucchini, caramelized onions, fresh romaine, tomato and the perfect peanut sauce. It’s also vegan, oil-free, and easy to make gluten-free!
Eggplant and Zucchini:
Onions:
Peanut Sauce
To prepare your sauce, simply whisk all of the ingredients together until smooth.
Assembly:
To prepare the sandwiches, toast the bread, then spread half of the peanut sauce on one half of each sandwich. Divide the eggplant, zucchini, onions, lettuce and tomatoes between each sandwich as desired then seal with the other slice of bread.
Prep Time: 18 minutesCook Time: 30 minutes
Category: EntreeNutrition facts label provided by Nutri Fox.Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
The post Roasted Veggie Sandwich with Peanut Sauce appeared first on Sweet Simple Vegan.
Introducing the TTLA – aka your new favorite sandwich! It’s a plant-based twist on the classic BLT. Loaded with our smoky tempeh bacon, juicy tomatoes, creamy avocado, pickles, romaine lettuce, and a zesty garlic aioli to tie it all together.
The post Homemade TTLA Sandwich appeared first on Sweet Simple Vegan.
Introducing the TTLA – aka your new favorite sandwich! It’s a plant-based twist on the classic BLT. Loaded with our smoky tempeh bacon, juicy tomatoes, creamy avocado, pickles, romaine lettuce, and a zesty garlic aioli to tie it all together.
If you haven’t heard, Whole Foods Market introduced a vegan sandwich to their deli counters in 2018. It quickly gained popularity after Tabitha Brown shared her reaction to the sandwich in this Facebook video.
Within a week of its posting, Tabitha Brown’s viral video was reaching millions and the #TTLAChallenge was born. People started to pick up the sandwich at their local Whole Foods Market to capture their own TTLA sandwich-eating experiences, and post their photos and videos online.
It’s amazing to see vegans and non-vegans alike show the TTLA the love it deserves! On the off chance you don’t have this TTLA sandwich on menus near you, we’ve figured out how to make this sandwich at home. It honestly tastes identical and will satisfy any craving!
The standard TTLA sandwich at Whole Foods is not naturally vegan because it’s typically made on ciabatta bread. By making it at home, you can ensure it’s 100% gluten-free by using your favorite gluten-free bread and gluten-free tempeh.
If you’re using a regular vegan mayonnaise to make the vegan garlic aioli, this recipe is not oil-free because vegan mayonnaise is oil-based. However, it you make the vegan garlic aioli with an oil-free mayonnaise recipe, or another condiment such as oil-free hummus, this smoky TTLA sandwich is naturally oil-free!
Certainly! The classic choice is tempeh bacon, but you can of course use any vegan bacon of choice. You might like our Tofu Bacon, Shiitake Bacon, Eggplant Bacon, or Vegan Rice Paper Bacon.
As is, the sandwich is 100% vegan straight from the menu! If you have a chance to try Whole Foods’ version, we highly recommend it!
We recommend enjoying this sandwich immediately once assembled, as avocado does not tend to keep well.
If you’d like to meal prep these sandwiches for school or work lunches, prep the tempeh bacon and aioli in advance to make assembly throughout the week as quick as possible.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Total Time: 26 minutes
Yield: 2 sandwiches Introducing the TTLA – aka your new favorite sandwich! It’s a plant-based twist on the classic BLT. Loaded with our smoky tempeh bacon, juicy tomatoes, creamy avocado, pickles, romaine lettuce, and a zesty garlic aioli to tie it all together.
Prep Time: 20Cook Time: 6Category: Lunch
Cuisine: VeganThe post Homemade TTLA Sandwich appeared first on Sweet Simple Vegan.
One of our ultimate sandwiches is this chicken pesto sandwich! It stars grilled chicken breast topped with herby basil pesto,…
One of our ultimate sandwiches is this chicken pesto sandwich! It stars grilled chicken breast topped with herby basil pesto, fresh mozzarella, and ripe tomatoes, all nestled between two slices of crusty bread.
There’s nothing we love more than an over-the-top sandwich: and even better, one that’s pretty simple to put together. So here’s a new favorite for me and Alex: this chicken pesto sandwich!
Why we love this recipe: This sammie masterpiece combines our favorite juicy grilled chicken with grilled ciabatta bread, baby arugula, soft fresh mozzarella cheese, and juicy tomato slices. The best part, of course, is our herbaceous basil pesto. You know when you sink your teeth into a great sandwich and can’t help but exclaim “yum“? That’s this sandwich.
Tip: Want to serve a vegetarian version of this sandwich at the same time? Replace the grilled chicken with grilled portobello mushrooms or grilled eggplant.
A chicken pesto sandwich can be made in many ways: simply combine basil pesto with chicken on bread in any number of combinations! But we like it best as a variation on a Caprese sandwich: with fresh mozzarella and tomato to optimize the color, texture and flavor contrasts. It’s best if you can make this sandwich with homemade basil pesto, but purchased works in a pinch. Here are the ingredients you’ll need:
Why buy organic chicken? We recommend buying organic since it’s the high-quality meat that is raised sustainably without chemicals. Organic standards require that the chickens have access to the outdoors and cannot be given antibiotics or growth hormones (happy chickens!).
The best chicken pesto sandwich uses grilled chicken, which infuses irresistible smoky notes into the flavor. But if you don’t have a grill, you can also pan fry the chicken! Here are a few notes:
This chicken pesto sandwich looks and tastes best with homemade basil pesto. But of course, this isn’t always possible. Here are a few pesto tips:
This chicken pesto sandwich is great for anytime, from cookouts to picnics to easy dinners. Alex and I were happy to find this sandwich one does hold up well over time, too! But here are a few tips:
This chicken pesto sandwich is one of our favorite summer dinner recipes! It works for either lunch or dinner, making it super versatile for meals throughout the week. Here are a few more sandwich recipes you might enjoy:
This chicken pesto sandwich is gluten-free with gluten-free bread. For dairy free, use vegan pesto and omit the cheese.
For vegetarian, replace the grilled chicken with grilled portobello mushrooms or grilled eggplant.
Absolutely! While mozzarella complements the flavors of the pesto and grilled chicken well, you can substitute it with provolone, fontina, or even burrata for a creamier texture.
Choose a bread that can hold up to the juicy chicken and pesto. Ciabatta, focaccia, or a crusty sourdough bread are all good options. You can also try a gluten-free bread if desired.
Get creative with your toppings! Here are some ideas:
Roasted red peppers
Caramelized onions
Arugula or spinach
Sliced avocado
Balsamic glaze
Yes! Simply replace the grilled chicken with grilled portobello mushrooms or grilled eggplant slices for a delicious vegetarian option.
Prep Time: 10 minutes
Marinating Time: 30 minutes
Cook Time: 4 to 8 minutes
Total Time: 0 hours
Yield: 4 One of our ultimate sandwiches is this chicken pesto sandwich! It stars grilled chicken breast topped with herby basil pesto, fresh mozzarella, and ripe tomatoes, all nestled between two slices of crusty bread.
*You can also pan fry the chicken by cooking it in a skillet with olive oil over medium high heat for 2 to 4 minutes per side (skip the marinading time).
Category: Main dishMethod: GrilledCuisine: Chicken
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