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The type of bread can really enhance the flavors and textures of a sandwich. Here are some ideal pairings:
White Bread – Classic grilled cheese, PB&J, or egg salad sandwiches.
Sourdough – Turkey club, BLT, or grilled cheese with sharp cheddar.
Whole Wheat – Ham and cheese, chicken salad, or veggie-packed sandwiches.
Ciabatta – Caprese sandwich, panini, or Italian-style subs.
Baguette – French dip, banh mi, or brie and prosciutto.
Rye Bread – Reuben, pastrami, or smoked salmon with cream cheese.
Brioche – Breakfast sandwiches, gourmet burgers, or Nutella and banana.
Each bread brings its own texture and flavor to the sandwich—soft and fluffy, chewy and tangy, or crispy and hearty.
SANDWICH

The best bread for sandwiches depends on the type of sandwich you're making! Here are some top choices:
White Bread – Soft, fluffy, and mild in flavor, making it perfect for classic sandwiches like PB&J or grilled cheese.
Sourdough – Tangy and chewy, great for hearty sandwiches like a BLT or turkey club.
Whole Wheat – A healthier option with a nutty flavor, ideal for everyday sandwiches like ham and cheese.
Ciabatta – Light and airy with a crisp crust, perfect for paninis and Italian-style sandwiches.
Baguette – Crispy on the outside, soft inside—great for subs and deli-style sandwiches.
Rye Bread – Dense and flavorful, often used for Reubens and pastrami sandwiches.
Brioche – Slightly sweet and buttery, excellent for breakfast sandwiches or gourmet burgers

Best lobster rolls  Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:12 minutes

2 lb freshly boiled and shelled lobster. (See how to boil lobsters here)
2 tbsp mayonnaise
1 tbsp lemon juice
1/2 stalk celery very finely chopped
4 toasted brioche buns or hot dog style buns.
Salt
Pepper
chives or tarragon. Boil fresh lobsters, see details below and then take all the meat out of the tail shell, claws, and knuckles. Avoid the frozen version as it can be somewhat chewy.

Wash the celery, and chop it up into small little pieces. Then roughly chop up the lobster meat into bite sized pieces, the chunkier the better.

Mix the chopped lobster meat with the mayonnaise, finely chopped celery, lemon juice, salt and pepper into a bowl and mix thoroughly. Taste the lobster filling and adjust the seasoning as needed.

Get your lobster roll buns ready. Top the rolls/bun with a heaping portion of lobster. Garnish the lobster roll with some freshly chopped chives or tarragon. The lobster rolls are best served immediately, though you can easily make the lobster filling ahead of time and keep it in the fridge for a day or two, then assemble es as needed.

How long do I boil lobster for?
As a rule of thumb you want the pot to be large enough to completely cover the lobsters with at least 2 inches of water.
In a large Bring the water to a boil and add about 1 tbsp of salt per liter of water, better yet use fresh seawater for best results.
Add the live lobsters to the boiling water and then bring the pot back to a boil as quickly as possible. Reduce the heat to a simmer, and cook the lobsters for 10 to 12 minutes.


As a general rule of thumb you should boil lobster for 7 minutes per pound. This is based on the lobster size though and not the combined total weight. So if you are cooking 1.5 lb lobsters you should simmer them for about 11 minutes, if you are cooking 2 lb lobsters 14 minutes and so on.

Carrot and chickpea "tuna" melts   Print Recipe

Serves: 4

Preparation time:25 minutes

Cooking time:10 minutes

One (15-ounce) can no-salt-added chickpeas, drained and rinsed
2 medium carrots (6 ounces total), scrubbed
1/3 cup vegan mayonnaise
1 tablespoon chopped fresh dill
2 teaspoons Dijon mustard
2 teaspoons ume plum vinegar, plus more to taste
2 teaspoons dulse seaweed flakes
1 teaspoon celery seeds
Fine salt
8 teaspoons olive oil
8 slices sourdough or other bread
4 slices nondairy cheese Position a rack in the middle of the oven and preheat to 375 degrees.
In a large bowl, use a fork to coarsely mash the chickpeas.
Using the fine side of a box grater, shred the carrots. Add them to the bowl with the chickpeas. Add the vegan mayonnaise, dill, mustard, vinegar, dulse and celery seeds, and stir to thoroughly combine. Taste, and season with more vinegar and with salt, if desired.
Build the es on a large sheet pan: Brush 1 teaspoon of the olive oil on one side of each of the bread slices, and arrange the slices oil side down. Top half of the slices with a slice of vegan cheese and about 1/2 cup of the chickpea mixture. Top the es with the remaining bread slices, oil side up.
Bake for about 10 minutes, flipping the es halfway through, or until the bread is golden brown and the cheese is starting to melt. Serve warm.

* Substitutions:

Chickpeas: cannellini, navy or other white beans
Canned beans: 1 1/2 cups home-cooked beans
Ume plum vinegar: rice vinegar, preferably unseasoned
Dulse flakes: any other seaweed flakes (nori, wakame or a blend), or omit
Celery seeds: dill seeds

Corned beef and slaw sandwich  Print Recipe

Serves: 4

Preparation time: 10 minutes

Cooking time:10 minutes

4 slices whole wheat bread, toasted
8 teaspoons spicy brown mustard
8 ounces thinly sliced deli corned beef
1/2 pint vinaigrette-style deli coleslaw
4 (1-ounce) Swiss Cheese


Heat oven to 350°F.
Spread each slice of bread with 2 teaspoons mustard. To assemble each , layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
Place es onto ungreased baking sheet. Bake for 8 to 10 minutes or until cheese is melted.

Corned beef and swiss cheese bagels  Print Recipe

Serves: 4

Preparation time: 10 minutes

1/4 cup light sour cream
3 tablespoons sweet honey mustard
4 light rye, plain or egg bagels, split
Leaf lettuce
1/4 pound thinly sliced deli corned beef
1/2 pint deli coleslaw, well drained
4 (3/4-ounce) slices Swiss Cheese
4 thin green bell pepper rings

Combine sour cream and mustard in small bowl. Spread mustard mixture onto cut-sides of bagels.
Layer bottom half of each bagel with lettuce leaf, 1/4 corned beef, 2 to 3 tablespoons coleslaw, 1 slice cheese and 1 green pepper ring.
Top each with remaining bagel half.

Mediterranean egg sandwiches  Print Recipe

Serves: 4

Preparation time:5 minutes

Cooking time:15 minutes

4 multigrain thins
2 tablespoons olive oil
1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
4 eggs
2 cups fresh baby spinach leaves
1 medium tomato, cut into 8 thin slices
4 tablespoons feta cheese
⅛ teaspoon kosher salt
Freshly ground black pepper Preheat oven to 375°F. Split thins; brush cut sides with 2 teaspoons of the olive oil. Place on rimmed baking sheet; toast in oven about 5 minutes or until edges are light brown and crisp.


Meanwhile, in a large skillet heat the remaining 2 teaspoons olive oil and the rosemary over medium-high heat. Break eggs, one at a time, into skillet. Cook about 1 minute or until whites are set but yolks are still runny. Break yolks with spatula. Flip eggs; cook on the other side until done. Remove from heat.
Steam the spinach for 5 minutes. Cool and drain well.

Place the bottom halves of the toasted thins on 4 serving plates. Divide spinach among thins on plates. Top each with 2 of the tomato slices, an egg and 1 tablespoon of the feta cheese. Sprinkle with the salt and pepper. Top with the remaining thin halves.

Stuffed turkish crepes - gozleme  Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:10 minutes

Dough :
3g dry yeast (1/2 packet)
125 ml warm milk
200 g flour
1 tsp salt
1 tsp sugar
25 g softened butter

Stuffing :
200 g feta cheese
juice of 1/2 lemon
salt
pepper
1 tbsp chopped parsley
Step 1:Put the dry yeast in the bowl of the mixer and dissolve it with warm milk. Let it rest for 10 minutes at room temperature.

Step 2:Add flour, salt, sugar, and softened butter, and knead until you have a smooth dough. You can knead this dough by hand without any problem.

Step 3:Form a ball and cover it with a kitchen towel. Let it rest at room temperature for 1 hour.

Step 4:Crumble the feta in a bowl. Add salt, pepper, the juice of half a lemon (1 large tablespoon), and chopped parsley. Mix everything well.

Step 5:Form 7 balls of about 50 g each. Roll out the dough pieces into circles using a rolling pin.

Step 6:Add about a large tablespoon of feta stuffing on one side of the dough circle.

Step 7:Fold the other side of the dough over the filling and seal the edges well.

Step 8:Melt a little butter in a hot pan. Place the pastries in the pan and cook for about 4 minutes on each side over medium heat.

Step 9: There you go! Your gözlemes are ready!

Tuna salad on olive bread with arugula  Print Recipe

Serves: 6

Preparation time: 20 minutes

2 6-ounce packages albacore tuna packed in water, drained
3/4 cup mayonnaise
1/2 cup chopped green onions
1/4 cup diced seeded English hothouse cucumber
1/4 cup minced fresh dill
1/4 cup drained capers
2 tablespoons Dijon mustard
2 tablespoons minced fresh tarragon
12 1/3-inch-thick slices olive bread
1 cup arugula

Mix tuna, 1/4 cup mayonnaise, and next 6 ingredients in medium bowl to blend. Season with salt and pepper. Divide tuna salad among 6 bread slices; top with arugula leaves.
Spread remaining mayonnaise on remaining 6 bread slices; place atop arugula.
Cut es in half; wrap each tightly in plastic wrap.
Can be made 1 day ahead. Refrigerate.
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conversion of liquids
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Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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