A great sandwich never needs a side dish to prove its worth. This roundup pulls together sandwich recipes stacked with crispy proteins, melty cheese and bold sauces, all piled onto rolls, buns, bagels and thick slices of bread.
Each one brings enough substance to carry an entire meal on its own. Scroll through the list and see which sandwich you’re making first!
14. Falafel Pita Sandwich
Crispy, golden brown falafel patties get piled into a warm pita pocket with crisp veggies and a cooling tahini yogurt sauce. Fresh cucumbers, tomatoes and pickled red onions add crunch and brightness to every bite. A drizzle of extra tahini sauce ties everything together for a satisfying finish. It’s a filling vegetarian option that holds its own against any meat-based sandwich on this list.
Falafel Pita Sandwich Recipe with Easy Tahini Sauce
Ingredients
Method
- Prep the falafel: Put all ingredients into a food processor and blend until combined but not completely smooth. Chill in the refrigerator for at least 30 minutes.
- Make the falafel: Heat 1 inch of olive oil in a large pan over medium heat. Remove falafel mixture from the refrigerator, and gently place heaping tablespoons of the mixture into the oil. Allow the falafel to brown on one side, about 3-4 minutes, and then use a slotted spoon to flip them over for another 3-4 minutes. Transfer to a paper towel-lined plate.
- Combine all of the ingredients together in small bowl. Set aside.
- Thinly slice the onion. Place the slices into a mason jar or heavy duty plastic container.
- Bring the water, vinegar, sugar and salt to a boil in a small saucepan. Once the salt and sugar are dissolved, pour the pickling liquid over the onions. Fill to the top of the container and seal it. Let it sit until it cools to room temperature. Store in the refrigerator.
- Spread the inside of a pita pocket with tahini sauce. Fill the pita with falafel patties, one leaf of romaine, cucumbers, tomatoes and onions. Top the pita with additional tahini sauce, if desired.
13. Honey Turkey and Gruyere Melts
These open-faced melts start with thick sourdough slices spread with Dijon mustard, then loaded with sweet honey turkey and nutty Gruyere cheese. A quick trip under the broiler melts the cheese and toasts the bread until golden.
A perfectly poached egg on top and a bed of dressed greens underneath turn this into a fork-and-knife meal. It’s a great pick for a lunch that feels a little more special.
Honey Turkey & Gruyere Melts
Ingredients
Method
- Make the vinaigrette: Whisk together the vinegar, honey and mustard. Whisking constantly, slowly drizzle in the olive oil. Add salt and pepper to taste. Toss lightly with the spring mix. Divide among 4 serving dishes.
- Set oven to broil. Place sourdough slices on an ungreased baking sheet and brush them with olive oil. Broil for 1-2 minutes, until toasted. Remove from oven. Spread the sourdough slices with 1 Tbsp. of Dijon mustard each, then top with turkey and grated cheese.
- Set a large frying pan filled with 2 inches of water over medium-high heat. Once the water starts to simmer (small bubbles), carefully crack the eggs into the water. Reduce heat to medium and allow to poach for 5 minutes and then remove from heat.
- Meanwhile, place the baking sheet back into the oven for another 2-3 minutes, until cheese is bubbly and slightly browned. Remove from oven and place each sandwich on a bed of the greens. Using a slotted spoon, carefully remove each egg from the water, allowing any water to drip off. Place one egg onto each sandwich. Season with salt and pepper.
12. Chicken Caesar Sandwich
Golden, pan-fried chicken cutlets meet crisp romaine tossed in a homemade Caesar dressing, all piled onto a crusty ciabatta roll. Anchovies give the dressing its signature depth, while the crispy chicken keeps every bite satisfying. The combination is hearty enough for dinner and simple enough for a weeknight. This one brings two Italian favorites together in a single sandwich.
Chicken Caesar Sandwich
Ingredients
Method
- Mash the anchovies with a fork in a medium sized bowl. Whisk in the remaining ingredients until smooth. Set aside.
- Using a sharp knife, slice the chicken breasts crosswise so that you have 4-5 thinner pieces.
- Heat oil in a large skillet over medium-low heat. Pour flour into a shallow bowl, then beaten egg into a second bowl and bread crumbs into a third bowl.
- Dredge each chicken breast in flour, then beaten egg mixture, then breadcrumbs. Place into the skillet. Cook until golden on each side, flipping after 6-7 minutes. Do not crowd the pan. Repeat the process with remaining cutlets.
- Remove from the pan to rest on a wire rack.
- Rinse and chop the romaine lettuce. Toss chopped romaine with some of the Caesar dressing to coat. Spread more Caesar dressing onto both insides of each ciabatta roll.
- Place chicken cutlet onto the bottom of each ciabatta roll and top with some of the Caesar salad. Press the top of each ciabatta roll onto each sandwich. Enjoy!
11. Chipotle Chicken Avocado Melt Sandwich
Lean roasted chicken, creamy avocado and smoky chipotle mayo get layered between two cheeses and thick slices of bread, then grilled until golden and melted. The chipotle peppers bring smoky heat without overwhelming the rest of the sandwich. Every bite delivers a cheesy pull alongside that buttery avocado. It’s a filling lunch or dinner that comes together in under 30 minutes.
The Best Chipotle Chicken Avocado Melt Sandwich
Ingredients
Method
- Preheat oven to 375 degrees. Slice each chicken breast crosswise so you have 2 thinner breasts. You should end up with 4 thin breasts. Place chicken in a glass baking dish. Season with salt and pepper. Drizzle with olive oil. Roast for 20-25 minutes, or until the internal temperature reaches 165F degrees.
- Dice the chipotle peppers. In a small bowl, combine the mayonnaise, lime juice and peppers. Season with salt and pepper. Set aside.
- Heat a griddle or skillet over medium heat. Slice the bread into 8 thick slices (about 1/2 inch) and spread one side with softened butter or mayonnaise.
- Build the sandwich: Spread chipotle mayonnaise onto the unbuttered side of the bread. Layer the grated cheddar, sliced avocados, cooked chicken and 2 slices of American cheese and top with another slice of bread. Grill until golden and melted, 3-4 minutes each side.
10. Bacon Egg and Cheese Breakfast Bagel Sandwich
Fluffy eggs, melty American cheese, crispy bacon and a crunchy hashbrown patty all come together inside a toasted bagel. It’s the kind of breakfast sandwich that makes a slow weekend morning feel like an occasion. The whole thing comes together in about 30 minutes, start to finish. It’s an easy way to turn a few pantry staples into a full breakfast.
Bacon Egg and Cheese Breakfast Bagel Sandwich
Ingredients
Method
- Cook hashbrowns according to package directions. Keep warm.
- While the hashbrowns are cooking, fry the bacon and set onto a paper towel-lined plate.
- Coat a large pan with nonstick cooking spray. Place the pan over medium heat. Beat the eggs, 2 at a time, in a small bowl. Season with salt and pepper.
- Pour beaten eggs into the pan and use a spatula to shape them into an oblong rectangle. Let the eggs cook until they are soft-set. Place two slices of cheese on top of the eggs and let them melt slightly.
- Slice a bagel in half and place the halves down over the beaten eggs. Using a spatula, flip the eggs and bagel over in the pan.
- On the top half, place 2 strips of bacon. (Break the strips into smaller pieces to make them fit). On the bottom bagel slice, place a hashbrown patty.
- Using a spatula, flip the top half of the bagel over the bottom half. Remove bagel sandwich from pan. Enjoy warm.
9. Starbucks Grilled Cheese
This copycat version layers white cheddar and mozzarella between slices of sourdough bread, brushing the outside with a buttery Parmesan mixture for extra flavor. The two cheeses melt together for a gooey center, while the Parmesan butter crisps up into a golden, savory crust.
A lid over the pan while it cooks helps the cheese melt all the way through. It’s an easy way to bring a coffee shop favorite into your own kitchen.
Starbucks Grilled Cheese
Ingredients
Method
- Heat a nonstick skillet over medium heat.
- Place the cheese slices in between the slices of bread.
- Melt the butter in a microwave safe bowl. Stir in the Parmesan cheese. Brush one side of the bread with the Parmesan butter.
- Place the sandwich, buttered side down, into the pan.
- Brush the melted butter mixture onto the top half of the bread. Cook until both sides of bread are golden brown and cheese is melted, about 4 minutes per side.
- For maximum melt, cover the pan for a few minutes with a lid during cooking, checking on it often.
8. Turkey Burger Sliders
Juicy ground turkey patties get topped with sharp cheddar, gooey American cheese and sweet caramelized onions, all sandwiched between soft slider buns. A tangy special sauce and a garlic butter brush-on take these over the top. They bake up golden and melted right in the oven. They’re the kind of sliders that disappear fast no matter the occasion.
Turkey Burger Sliders Recipe (with Hawaiian Rolls)
Ingredients
Method
- Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper.
- In a large bowl, combine the ground turkey, mayonnaise and fish sauce. Spread the meat mixture in an even layer into the baking pan. Bake 20 minutes. Remove from oven and drain any liquid.
- While the turkey is cooking, heat 1 Tbsp. of butter in a large skillet over medium heat. Saute the onions until softened. Set aside.
- Make the special sauce: combine all ingredients in a small bowl and mix well.
- Slice the slider buns crosswise into top and bottom sections. Line a separate sheet pan with parchment paper.
- Place the bottom half of the slider buns onto the parchment. Spread the special sauce onto the buns. Then, sprinkle the grated cheddar cheese evenly across the buns.
- Place the ground turkey on top of the cheddar cheese. Sprinkle the sauteed onions evenly across the turkey. Layer the American cheese slices. Place the top half of the buns onto the burgers.
- Melt the remaining 2 Tbsp. of butter in a microwave safe bowl. Whisk in the sesame seeds and garlic powder. Brush the butter mixture generously over the tops of the slider buns.
- Place the tray back into the oven for 15 minutes, until tops are golden brown and cheese is melted.
- Trim any excess burger meat from the sides before serving, if desired.
7. Chicken Bacon Ranch Sliders
Shredded chicken tossed in a ranch mayo mixture gets layered with crispy bacon and sharp cheddar cheese, all piled onto soft slider buns. A brush of garlic butter on top helps them bake up warm and golden brown. These come together with very little hands-on effort. They’re an easy way to feed a hungry crowd without much fuss.
Chicken Sliders Recipe
Ingredients
Method
- Preheat oven to 375F degrees. Place chicken into a baking dish and drizzle with olive oil. Season with salt and pepper. Roast for 25-30 minutes, until it reaches an internal temperature of 165F degrees.
- Remove the chicken from the oven and reduce the oven temperature to 350F degrees.
- Place the cooked chicken on a work surface and shred it with forks.
- In a mixing bowl, combine the mayonnaise and ranch seasoning. Stir the shredded chicken into the ranch mayonnaise.
- Line a baking sheet with parchment paper. Use a serrated knife to slice the sliders crosswise. Place the bottom half of the rolls onto the baking sheet.
- Spread the chicken mixture evenly across the bottom half of the slider buns. Sprinkle the diced bacon evenly over the chicken mixture, followed by the grated cheddar cheese.
- Place the top halves of the buns on top of the filling.
- In a small microwave safe bowl, melt the butter. Stir the garlic powder into the melted butter. Use a pastry brush to coat the top of the rolls with the butter mixture.
- Put the sliders in the oven for 15 minutes, until the tops are golden brown and cheese is melted. Cool for 5-10 minutes before slicing.
6. Heirloom Tomato BLTs with Roasted Garlic Mayo
Thick slices of grilled sourdough get spread with a rich roasted garlic mayo, then piled with crispy bacon, sweet corn, crunchy lettuce and juicy heirloom tomatoes. The roasted garlic mayo takes a classic BLT and turns it into something worth making again and again.
Grilling the corn alongside the bread adds a smoky sweetness to every bite. It’s a great way to use up a summer tomato harvest.
Heirloom Tomato BLTs with Roasted Garlic Mayo
Ingredients
Method
- Preheat oven to 400 degrees. Place garlic cloves onto a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 5 minutes and remove from oven. Once they have cooled, pop them out of their skins and place them into a bowl. Mash cloves with a fork into a paste and then add the mayo and mix well.
- Heat grill or oven to 375 degrees. Brush one side of the bread slices with olive oil. If grilling, place the bread directly onto the grill, oiled side down. Also place the ears of corn onto the grill. Once the bread becomes golden and has grill marks, flip for an additional 1-2 minutes. Remove from the grill and allow the corn to cook for an additional 5 minutes until slightly charred. Using a serrated knife, shave the kernels off the corn cobs.
- Fry the bacon in a nonstick skillet over medium heat and transfer to a paper towel-lined plate. Slice the tomatoes thick and wash and dry the lettuce.
- To assemble the sandwiches, spread garlic mayo onto the dry sides of the toast. Layer the tomato, lettuce, bacon and corn and top with another slide of toast.
5. Hot Honey BBQ Chicken Sandwiches with Crispy Onion Strings
Slow-cooked pulled chicken gets coated in a sweet, tangy and slightly spicy hot honey BBQ sauce, then piled onto thick grilled bread. Crispy, golden fried onion strings add crunch and a little extra flavor to every bite.
The chicken can be prepped ahead in a crock pot, which frees up time for the rest of the meal. This one is a good choice for entertaining a crowd.
Hot Honey BBQ Chicken Sandwiches with Crispy Onion Strings
Ingredients
Method
- In a skillet, saute the onion and garlic in oil until softened. Add ketchup and 1/2 cup of water. Bring to a boil, the lower the heat and simmer 5 minutes. Add the remaining ingredients and simmer until thickened, 10-15 minutes longer. Off heat, use an immersion blender to puree until smooth. Alternately, use a food processor or standard blender.
- Place the chicken into a crock pot on the low setting. Add 1 cup of Hot Honey BBQ Sauce plus 1/2 cup of water at a time until the chicken is coated and saucy. Cook 4-6 hours, then use forks to pull the chicken apart into long strings.
- Peel and slice the onion crosswise as thinly as possible. Separate into rings. Pour buttermilk into a shallow bowl. In a separate shallow bowl, combine the flour, salt, pepper and cayenne.
- Heat oil over medium heat in a large nonstick skillet. Dredge each onion ring in the buttermilk, then the flour mixture, and drop into the skillet. Flip after 2-3 minutes so that both sides are golden brown. Remove onion rings to a paper towel-lined plate. Keep warm.
- Slice the bread into 1 inch-thick slices and butter on both sides. Grill over medium heat until both sides are crisp and golden. Pile the pulled chicken and onion strings in between two slices of grilled bread.
4. Tuna Melt Sandwich
Classic tuna salad gets piled onto sourdough bread, topped with a thick slice of tomato and provolone cheese, then baked until the cheese turns golden and bubbly. It’s an open-faced take on an old diner favorite that never goes out of style.
Simple ingredients come together for a lunch that always hits the spot. It also works well as a heartier dinner when you’re craving something a little more filling.
Tuna Melt Sandwich
Ingredients
Method
- Preheat oven to 400F degrees. Line a baking sheet with aluminum foil or parchment paper.
- Open and drain the cans of tuna. Squeeze as much water out of the cans as possible.
- In a mixing bowl, flake the tuna with a fork. Stir in the mayonnaise and relish until combined.
- Place the slices of bread onto the prepared baking sheet. Divide the tuna mixture among the slices of bread. Top tuna filling with sliced tomato and provolone cheese.
- Place into the oven until the cheese melts and starts to brown, about 10 minutes.
3. Lobster Po’ Boy
Crispy, cornmeal-breaded lobster gets piled into soft French bread with shredded lettuce, tangy pickles and a spicy Creole remoulade sauce. The remoulade sauce, with its blend of mustard, hot sauce and Creole seasoning, ties every bite together. It’s a fun way to turn lobster into a hearty, hands-on meal.
The Best Lobster Po Boy Recipe (New Orleans Style)
Ingredients
Method
- Deshell the lobster tails: Place each lobster tail, shell side down, on a cutting board. Cut down the middle using kitchen shears.
- Spread the tail open so that there are two halves. Run your thumb between the shell and meat to separate them and remove the meat.
- Cut the lobster meat into bite sized pieces. Place it into a bowl and pour buttermilk over it. Cover and chill for 30 minutes.
- Heat 1/2 inch of oil in a large skillet over medium heat. Combine the flour and cornmeal in a separate bowl.
- Dredge each piece of lobster in the cornmeal mixture and then drop into the hot oil. Fry until golden brown. Remove with a slotted spoon onto a paper towel-lined plate or wire rack.
- Make the remoulade: Dice the pickles finely and combine with the remaining ingredients in a small bowl.
- Assemble the sandwiches: Spread generous amounts of remoulade on both halves of bread. Place the lobster onto the bread, followed by shredded iceberg lettuce and dill pickles.
2. Egg White Turkey Bacon Sandwich
Baked egg whites, crispy turkey bacon and white cheddar cheese come together on a toasted English muffin for a protein-packed breakfast sandwich. Baking the egg whites instead of frying them gives this sandwich its signature light, fluffy texture. A quick trip in a covered skillet melts the cheese and toasts the muffin. It’s an easy way to start the morning without much effort.
Egg White Turkey Bacon Sandwich (Starbucks Copycat)
Ingredients
Method
- Preheat oven to 375 degrees. Coat an 8×8 baking dish with nonstick cooking spray.
- Discard the egg yolks and put the egg whites into a mixing bowl. Beat egg whites with a whisk. Season with salt and pepper.
- Pour the egg whites into the prepared baking dish. Bake eggs for 20 minutes, until set.
- Meanwhile, cook the bacon in a nonstick skillet over medium heat. Set onto paper towels. Wipe the pan clean.
- Using a 3-inch biscuit cutter or the rim of a glass, cut 4 circles in out of the baked egg whites.
- Assemble the sandwiches: split the English muffins in half. Layer one slice of cheese, egg, bacon and another slice of cheese on the bottom half of the English muffin. Place the top half on.
- Heat the same nonstick pan over medium-low heat. Place a sandwich in the pan. Cover with a lid until the cheese melts. Remove from pan and enjoy.
1. Chicken Cutlet Sandwich
Golden, crispy chicken cutlets get topped with melted provolone, garlicky sauteed greens and a roasted red pepper mayo, all piled onto a chewy ciabatta roll. The crispy chicken cutlet is the star here, but the roasted red pepper mayo and sharp provolone give it real depth.
Sauteed greens add a fresh, slightly bitter contrast to all that richness. It earns the top spot for good reason, delivering big flavor in every single bite.
Chicken Cutlet Sandwich Recipe
Ingredients
Method
- Combine the mayonnaise and roasted red peppers in a food processor. Blend until smooth. Set aside.
- Rinse and dry the kale. Boil a large pot of water and set up a large bowl of ice water. Place the kale into the boiling water for 1-2 minutes. Remove and plunge immediately into the bowl of ice water until cool. Drain.
- Heat 1/2 Tbsp. oil in a large skillet. Add the garlic and cook for 1 minute. Add the kale and red pepper flakes and saute until wilted, about 2 minutes. Set aside.
- Using a sharp knife, slice the chicken breasts crosswise so that you have 4-5 thinner pieces. Place between two pieces of plastic wrap. Pound thin using a mallet. (Omit this step if you don't have a mallet.)
- Heat remaining oil in the skillet over medium-low. Pour flour into a shallow bowl, then beaten egg into a second bowl and bread crumbs into a third bowl. Dredge each chicken breast in flour, then beaten egg mixture, then breadcrumbs. Place into the skillet. Cook until golden on each side, flipping after 6-7 minutes. Do not crowd the pan. Repeat the process with remaining cutlets.
- Remove from the pan to cool on a wire rack.
- Grate the cheese and sprinkle over the chicken cutlets. Place the cutlets onto a baking sheet. Warm in a 400 degree oven for 5 minutes, to melt the cheese.
- Slice the loaf of ciabatta crosswise. Spread with the roasted red pepper mayo. Layer on the chicken and wilted greens. Slice into four sandwiches.
- Preheat air fryer to 365 degrees. Prepare the chicken in the dredge the same way you would if you were frying it. Place the chicken in the air fryer basket. Coat with nonstick cooking spray.
- Air fry for 8 minutes. Flip. Coat with nonstick cooking spray. Air fry for another 5 minutes. Remove from air fryer onto a wire rack.
These all sound so good. I just wish the ‘recipes’ were with them. But I can google it when I’m going to make. Thank you very much!
Hi Connie,
The recipes are linked under each description, and also the photos of all the recipes are clickable. Hope this helps. 🙂