14 Super Sandwich Recipes | Our State (2024)

• Tangy Fried Chicken Sandwich
• Turkey Cobb Club
• Roast Beef Sliders with Horseradish Sauce
• Open-Faced Crab Salad Sandwiches
• Charlotte’s Classic Vegetable Sandwich
• Grilled Pimento Cheese Sandwich
• Egg Salad Sandwich
• Hot Italian Subs
• Fresh Tuna Melt
• Lunch Box Chicken Sandwiches

Grilled Ham, Bacon, Cheddar, & Pineapple Sandwich

Recipe by Lynn Wells

Yield: 2 sandwiches.

3 tablespoons mayonnaise
1 teaspoon light brown sugar
1 teaspoon apple cider vinegar
2 slices fresh pineapple
2 to 3 tablespoons unsalted butter, divided, at room temperature
4 slices fresh sourdough bread
4 slices deli ham
8 slices thick-cut bacon, cooked until crispy
4 slices sharp Cheddar cheese

In a small bowl, whisk together mayonnaise, brown sugar, and vinegar. Set aside.

Heat a cast-iron skillet over medium-high heat for 2 minutes. Place pineapple slices in skillet and reduce heat to medium. Cook for 1 to 2 minutes or until pineapple is lightly charred. Flip pineapple and heat the other side for 1 minute. Remove from skillet.

Melt 1 tablespoon of butter in large skillet over medium heat.

While skillet is heating, spread mayonnaise mixture on all four slices of bread. Layer 2 slices of Cheddar, a slice of pineapple, 4 bacon slices, and 2 ham slices on 2 of the sourdough slices; top with remaining bread.

Place sandwiches in hot skillet. Cook for 3 to 4 minutes, until bottoms of sandwiches are golden brown. Spread remaining butter on top bread slice and flip sandwich over. Cook until golden, 2 to 3 minutes. Remove sandwiches from skillet and cut in half. Serve hot.

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Tangy Fried Chicken Sandwich

Recipe by Lynn Wells

Yield: 4 servings.

Mayonnaise:
½ cup Duke’s mayonnaise
1 tablespoon Texas Pete
½ teaspoon ground cumin

Quick-Pickled Onions:
1 tablespoon granulated sugar
½ cup rice vinegar
½ teaspoon pickling spice
½ teaspoon salt
1 medium red onion, sliced very thin

Fried Chicken:
Vegetable or peanut oil for frying
1 cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground cayenne pepper
2 eggs
2 tablespoons Texas Pete
4 boneless, skinless chicken thighs
4 hamburger buns
1 cucumber, sliced thin
4 leaves lettuce

For the mayonnaise:In a small bowl, whisk together all ingredients. Cover and refrigerate until ready to serve.

For the onions:Add sugar, vinegar, pickling spice, salt, and 1 cup water to a small pot and bring to a boil. Remove from heat and allow to cool completely. Add sliced onions to a glass jar and pour vinegar mixture over onions. Secure lid and refrigerate until ready to serve. Store extra pickled onions up to 2 weeks in the fridge and use in salads or on hamburgers.

For the fried chicken:Pour ½ an inch of oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high. In a shallow dish, mix together flour, salt, and cayenne pepper. In a second shallow dish, whisk together eggs and Texas Pete.

Pat chicken thighs with a paper towel and place in flour mixture; dust on both sides. Dip chicken into egg mixture and back into flour mixture; dust on both sides.

When oil has reached 350°, fry chicken thighs for 8 to 10 minutes per side or until they are a deep golden brown. Oil temperature will drop, so you may need to fry in two batches depending on size of pot. Drain cooked chicken on paper towels and let rest on a cooling rack 5 minutes before serving.

To assemble:Spread mayonnaise mixture on each bun half. Place chicken thigh on bottom bun, followed by pickled onions, cucumber slices, lettuce, and top bun.

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Turkey Cobb Club

Recipe by Lynn Wells

Yield: 4 servings.

16 strips thick-cut bacon, cooked crispy
4 hard-boiled eggs, sliced
12 slices white bread, toasted
¾ cup to 1 cup Duke’s mayonnaise
10 romaine lettuce leaves
3 avocados, sliced
Salt and pepper to taste
4 ounces blue cheese, crumbled
16 slices roasted or slow-cooked turkey breast

Arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each slice. Place a lettuce stack on top of the first bread slice, top with 2 avocado slices, and season with salt and pepper to taste. Place 2 bacon strips over the avocado and top with 2 slices of turkey.

Season turkey with salt and pepper to taste.

Repeat with the second bread slice and add sliced eggs and blue cheese. Carefully place the second stack on top of the first, turkey side up. Cover with the third bread slice, mayonnaise side down.

Use 4 long toothpicks to secure the sandwich. Using a serrated knife, cut through diagonally to make 4 wedges. Repeat entire process with the remaining ingredients to make 3 more sandwiches.

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Roast Beef Sliders with Horseradish Sauce

Recipe by Lynn Wells

Yield: 12 sliders.

Horseradish Sauce:
¼ cup sour cream
¼ cup mayonnaise
¼ teaspoon freshly ground black pepper
2 tablespoons prepared horseradish

Sliders:
2 tablespoons unsalted butter, softened
1 (12-count) package Hawaiian sweet rolls
12 slices provolone cheese
1 pound deli roast beef, rare to medium rare
Sweet pickles (optional)

Seasoning:
6 tablespoons unsalted butter, melted
1 teaspoon Worcestershire sauce
1 tablespoon toasted sesame seeds
¾ teaspoon dried minced garlic
½ teaspoon onion powder
½ teaspoon kosher salt

For the horseradish sauce:In a small mixing bowl, whisk all of the ingredients together. Refrigerate until ready to use.

For the sliders:Preheat oven to 350°. Butter the bottom of a 9 x 13-inch baking dish. Without separating the rolls, slice the package of rolls horizontally in half. Place the bottom half of the rolls in the baking dish. Top with 6 slices of cheese, roast beef, the remaining 6 slices of cheese, and the top halves of the rolls.

For the seasoning:In a small bowl, whisk all of the ingredients together until well combined.

Cover the rolls evenly with the seasoning mixture. Bake the sliders, uncovered, for 10 minutes or until the cheese is melted and the tops of the rolls are golden brown.

Remove the sliders from the oven and let sit for 5 minutes. With a large spatula (or two), remove the sliders from the pan and, using a large serrated knife, cut them apart.

Serve the sliders with horseradish sauce on the side and sweet pickles, if desired.

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Open-Faced Roast Beef Sandwich with Mashed Potatoes & Gravy

Recipe by Lynn Wells

Yield: 8 servings.

Mashed Potatoes:
4 medium Yukon gold potatoes, peeled and cut into chunks
4 tablespoons butter
4 ounces cream cheese, softened
¼ to ½ cup whole milk
1 teaspoon salt
1 teaspoon black pepper

Gravy:
¼ cup all-purpose flour
3 cups beef broth
3 tablespoons unsalted butter
1 teaspoon fresh rosemary leaves, minced
2 tablespoons red wine
Salt and pepper to taste
2 pounds rare deli roast beef, sliced thin

Toast:
8 tablespoons butter, softened
8 thick slices white bread
½ teaspoon garlic powder
¼ teaspoon onion powder
Fresh parsley for garnish (optional)

For the potatoes:In a pot, completely cover potatoes with water and bring to a boil. Add lid and cook until fork-tender, about 20 minutes. Drain potatoes and return to pot.

Add butter and cream cheese to potatoes and cover. After 5 minutes, remove lid and mash butter and cream cheese into potatoes; slowly add milk to desired consistency. Season with salt and pepper.

For the gravy:In a bowl, whisk together flour and beef broth. In a saucepan or skillet, melt 3 tablespoons butter. Add rosemary and sauté for 1 minute. Whisk in broth mixture and simmer for 5 minutes to thicken. Stir in wine and simmer for 5 minutes more. Season to taste with salt and pepper. Add sliced roast beef and keep warm on low heat.

For the toast:Spread butter on one side of each piece of bread. Sprinkle with garlic and onion powders. Toast in oven on baking sheet until golden brown.

To assemble:Place a scoop of mashed potatoes on each piece of toast. Top with slices of roast beef and gravy. Sprinkle with parsley.

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Open-Faced Crab Salad Sandwiches

Recipe by Lynn Wells

Yield: 8 servings.

½ cup Duke’s mayonnaise
Juice of 1 lemon
¼ teaspoon salt
⅛ teaspoon cayenne pepper
2 pounds lump crab meat
¼ cup finely chopped sweetred pepper
¼ cup sliced green onions
¼ cup chopped celery
4 English muffins, halvedand toasted
8 slices Cheddar cheese
8 slices tomato
Fresh parsley, chopped(for garnish)

In a large bowl, combine the mayonnaise, lemon juice, salt, and cayenne pepper. Fold in the crab, red pepper, onions, and celery. Place a cheese slice on top of each English muffin half, followed by a tomato slice, followed by a generous scoop of crab salad.

Place the sandwiches on a baking sheet. Broil on the top oven rack for 7 to 8 minutes. Garnish with chopped parsley.

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Tarragon & Walnut Chicken Salad

Recipe by Lynn Wells

Yield: 8 servings.

4 boneless, skinless chicken breasts, cooked and coarsely chopped (about 4 cups)
1 cup Duke’s mayonnaise
2 tablespoons freshlemon juice
¼teaspoon nutmeg
1 teaspoon salt
½teaspoon pepper
¼cup fresh tarragonleaves, chopped
1 cup chopped walnuts,toasted

Place cooked chicken in a large mixing bowl and set aside. In a separate bowl, mix together mayonnaise, lemon juice, nutmeg, salt, and pepper. Pour dressing over chicken and toss until dressing is incorporated. Stir in tarragon and walnuts. Refrigerate for a minimum of 1 hour before serving.

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Charlotte’s Classic Vegetable Sandwich

Yield: About 3 dozen party sandwiches.

1 large carrot, peeled
1 cucumber, peeled and seeded
1 green bell pepper, seeded
1 small onion
1 envelope unflavored gelatin
½ to ¾ cup mayonnaise
Salt to taste
Sliced white or whole wheat bread, crusts removed

Grate or finely mince vegetables. Drain in a sieve over a bowl, pressing out juices. Combine gelatin with 2 to 3 tablespoons of reserved juices. Gently heat until gelatin dissolves. Cool to room temperature. Mix juices, vegetables, mayonnaise, and salt to taste. Chill until firm but spreadable. Spread on half of the bread slices; top with remaining slices. Cut each sandwich into triangles or 3 to 4 finger slices.

Alternatives to try:

Jan Thompson’s recipe:Add ½ cup finely chopped celery and 1 to 2 tablespoons lemon juice, to taste.

Junior league recipe:Add 4 tomatoes, ground and seeded.

Mary Newsom’s vegetable sandwiches 2.0:Add ½ cup minced cabbage; 1 small jalapeño pepper, seeded and minced; and ⅛ to ¼ teaspoon black mustard seed. May substitute Greek yogurt for all or part of the mayonnaise.

Note:Proportions of vegetables and mayonnaise can vary somewhat. Fresh arugula tucked in the sandwich adds a nice peppery flavor.

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Grilled Pimento Cheese Sandwich

Recipe by Elena Brent Rosemond-ho*rr

8 slices sourdough bread
1 1lb thick cut bacon
Bunch fresh basil
Red tomatoes

Pimento cheese:
¾ lb cheddar cheese
2 red pimentos (or ¼ cup jarred pimentos)
½-¾ cup mayonnaise
1 tbsp paprika
1 tsp red pepper flakes
Salt & pepper

Dice the pimentos and toss in olive oil. Roast for 20 minutes or until tender at 425 degrees.

In a food processor combine cheese, mayo, red peppers, and spices. Pulse until combined, adding more mayo as necessary until pimento cheese is smooth.

Cook bacon and set aside. Drain off most of the drippings, leaving some in the pan.

Smear each piece of bread with cheese and layer bacon, sliced tomatoes, and basil on each sandwich. Assemble sandwiches and cook in bacon drippings for 2-3 minutes per side. Serve hot.

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Easy Egg Salad

Recipe by Lynn Wells

Yield: 2 cups.

8 hard-boiled eggs, peeled
½ cup mayonnaise
¼ teaspoon yellow mustard
2 tablespoons rice vinegar
½ teaspoon onion powder
Salt and pepper to taste

Chop eggs and place in a mixing bowl. In a separate bowl, whisk together mayonnaise, mustard, vinegar, and onion powder. Pour dressing over chopped eggs and mix well. Add salt and pepper to taste. Refrigerate egg salad 1 hour before serving.

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Grilled Ham & Pimento Cheese Sandwiches

Recipe by Lynn Wells

Yield: 2 sandwiches.

For the pimento cheese:
8 ounces sharp cheddar cheese, hand-grated
3 tablespoons whipped cream cheese
2 tablespoons chopped pimientos
2 tablespoons mayonnaise
Pinch of salt
1 teaspoon hot sauce

Mix all ingredients together until well combined. Store in refrigerator until ready to use.

For assembly:
1 cup pimento cheese
4 slices sourdough bread
6 ounces Black Forest ham, thinly sliced
2 tablespoons salted butter, softened and divided

Spread pimento cheese on 2 slices of bread and divide the ham between the two sandwiches. Top ham with the remaining slices of bread.

Spread 1 tablespoon butter on bottom of each sandwich and another tablespoon butter on tops.

While buttering bread, heat skillet on high. Place sandwiches into skillet and reduce heat to medium. When one side is toasted to preference, flip sandwiches over and continue cooking. After toasting on both sides, remove from skillet. Let cool for 1 to 2 minutes and cut in half.

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Hot Italian Subs

Recipe by Lynn Wells

Yield: 2 sandwiches.

4 tablespoons mayonnaise
2 (8-inch) fresh sub rolls, sliced open lengthwise
4 ounces sliced ham
4 ounces sliced salami
4 ounces sliced pepperoni
4 slices provolone cheese
1 cup iceberg lettuce, shredded
1 medium tomato, thinly sliced
2 to 4 slices red onion
¼ cup pickled banana peppers, sliced
Extra-virgin olive oil
Red wine vinegar
½ teaspoon dried oregano
½ teaspoon ground black pepper

Preheat oven to 350°.

Spread mayonnaise evenly on inside of rolls. Layer ham, salami, pepperoni, and provolone on bottom of each roll.

Place sandwiches, open-faced, onto a baking sheet and bake for 8 to 10 minutes or until cheese melts and rolls are lightly toasted.

Remove subs from oven. Top each with lettuce, tomato, onion, and banana peppers. Lightly drizzle olive oil and vinegar over top, followed by oregano and pepper. Cover with top of roll, slice sandwich in half, and serve.

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Fresh Tuna Melt

Recipe by Lynn Wells

Yield: 4 open-faced sandwiches.

For the tuna salad:
10 to 12 ounces fresh tuna
1 tablespoon olive oil
1 teaspoon Old Bay seasoning
3 tablespoons mayonnaise
2 stalks celery, diced
1 tablespoon red onion, minced
3 tablespoons sweet pickle relish juice
1 teaspoon Dijon mustard
Salt and pepper to taste

For assembly:
4 slices rye or wheat bread
2 tablespoons mayonnaise
8 slices American cheese
4 slices tomato
4 dill pickle spears (for serving)

Brush tuna with olive oil and place in hot cast-iron skillet over medium-high heat. Cook for 6 to 7 minutes per side or until tuna is cooked through. Refrigerate cooked tuna for 30 minutes.

In a mixing bowl, combine Old Bay, mayonnaise, celery, onion, relish juice, and Dijon mustard. Add salt and pepper to taste. Roughly chop the tuna and combine with mayonnaise mixture. Refrigerate tuna salad until ready to assemble sandwiches.

Preheat oven to 350°.

Place 4 slices of bread on baking sheet. Spread mayonnaise on each slice, followed by 2 slices of American cheese and a quarter of the tuna salad. Bake sandwiches, open-faced, for 5 to 10 minutes or until cheese is melted. Serve open-faced with a pickle spear.

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Lunch Box Chicken Sandwiches

Recipe adapted by Lynn Wells

Yield: 10 sandwiches.

2½ cups cooked chicken, shredded
2 celery stalks, thinly sliced
5 hard-boiled eggs, chopped
4 ounces cream cheese, softened
2 tablespoons mayonnaise
2 teaspoons lemon juice
1 teaspoon dry mustard
¼ cup dill pickle relish, drained well
Salt and pepper to taste
20 slices thin sandwich bread

In a large mixing bowl, combine chicken, celery, eggs, cream cheese, mayonnaise, lemon juice, dry mustard, and pickle relish. Mix well to combine ingredients. Add salt and pepper to taste.

Divide and spread chicken mixture evenly on top of 10 slices of bread. Top each with remaining bread. Press tops of sandwiches lightly and slice diagonally. Wrap sandwiches in wax paper or plastic wrap; refrigerate until ready to serve.

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