Sandwiches Archives - Artzy Foodie

BLT cut in half and stacked on a white plate with a green striped napkin next to potato chips

BLT With Smashed Avocado

This recipe for the ultimate BLT With Smashed Avocado is a modern twist on the classic bacon, lettuce, and tomato sandwich. Made with hearty multigrain bread, peppery arugula, juicy heirloom tomatoes, and creamy smashed avocado, this sandwich has been taken to a whole new level! This is the best BLT ever!!! The heartiness of the multigrain bread holds up to all the sandwich fillings, while still being soft on the inside. The arugula, which has been substituted for iceberg lettuce adds the perfect amount of spice, the firm heirloom tomatoes are super juicy and flavorful, and the creamy texture of the smashed avocado takes this BLT over the top! HOW TO MAKE THE ULTIMATE BLT WITH SMASHED AVOCADO In a skillet, cook 6 strips of bacon over medium high heat 4-5 minutes on each side, until crispy and remove the bacon from the pan. In the same skillet, over medium heat melt 1 tbsp of butter. Spread the outside of 2 pieces of multigrain bread with 1 tbsp mayonnaise per slice of bread. Put the bread, mayonnaise side down in the skillet with the melted butter and toast until golden brown, about 5 minutes. Pro Tip: Because multigrain bread adds texture to your sandwich and toasts up nicely on the outside, while retaining a good chew on the inside, it is a great choice of bread for any toasted sandwich. Pro Tip: Using the combination of butter and mayonnaise to toast the outside of the bread makes the perfect crispy crunch. In a small bowl, use a fork and smash half of an avocado, then sprinkle with salt. HOW TO STACK THE ULTIMATE BLT WITH SMASHED AVOCADO How you stack the sandwich is important. You don’t want the bread to become soggy from the moisture in the tomatoes. For the perfect stack: spread 1 tbsp mayonnaise on the un toasted side of one piece of bread top with 3 strips of bacon, 1/4 cup arugula, 2 slices of heirloom tomato, another 1/4 cup arugula, and the remaining 3 strips of bacon spread the smashed avocado on the un toasted side of the second slice of bread and top the sandwich. By stacking in this order, the bacon on the bottom works as a barrier to keep the the bottom slice of bread crispy, while you are able to fully enjoy the creamy texture of the smashed avocado on the top slice of bread. If you like this sandwich, you might also like some of my other sandwich recipes. For more recipes like this, subscribe to Artzy Foodie! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! This recipe for the ultimate BLT With Smashed Avocado is a modern twist on the classic bacon, lettuce, and tomato sandwich. Made with hearty multigrain bread, peppery arugula, juicy heirloom tomatoes, and creamy smashed avocado, this sandwich has been taken to a whole new level!

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A ciabatta roll, hollowed and filled with caesar salad on a white plate next to a green striped napkin

Caesar Salad Sandwich

A super delicious Caesar Salad Sandwich allows to have your salad and sandwich all in one! Caesar salad tossed in a light and tangy dressing, made without raw eggs, stuffed inside a toasted garlic ciabatta makes the perfect sandwich! There’s something amazing that happens when you put cold Caesar salad inside a warm, crispy loaf of garlicky bread. This is a sandwich that my kids absolutely love! It’s a great way to get them to eat something green and to enjoy it! CAESAR SALAD DRESSING You probably have most of the ingredients for the salad dressing on hand. Mix together 1/4 cup olive oil, 1 tsp anchovy paste (you may not have that on hand), 2 tbsp lemon juice, 1 large clove or 2 small cloves of grated garlic, 3 dashes of hot sauce, 1 tsp dijon mustard, 1/2 tsp worcestershire sauce, 3/4 tsp salt, and 1/4 tsp ground black pepper. I know anchovy paste sounds a little crazy, but it adds great flavor, and I promise you won’t be able to identify it in the dressing. You can put everything in a food processor or a blender, but my favorite way to mix is to put the ingredients in a mason jar and shake until everything is thoroughly mixed. THE LETTUCE This recipe calls for crunchy Romaine lettuce cut into bite size pieces. Be sure to wash the lettuce thoroughly, even if you’re using organic lettuce. Often, I find bugs in organic lettuce, which can ruin an appetite really quickly. If you’re not using organic lettuce, you’ll want to be sure to wash off any pesticides that may be on the lettuce. A salad spinner works really well for this job. In a large bowl, toss the lettuce and the dressing together with 1/4 cup grated parmesan cheese to complete the sandwich filling. The Bread Choose a loaf of bread that is long so that you have room to stuff the salad inside of it. A semolina loaf, a baguette, a french loaf, or ciabatta bread all work great. Cut the loaf in half and using a knife, a spoon, or even your fingers, hollow out the center of each half of the bread. Brush the insides of the bread with oil, then sprinkle into the cavity some salt, pepper, and garlic powder and bake at 350 degrees for 10 minutes. Assembling the sandwich After the bread has toasted, stuff as much salad as you can into the center of each half of the loaf of bread and enjoy! Variations Add chicken, shrimp, or salmon to the Caesar salad or substitute: Greek Chicken Salad Egg salad Chicken salad Other Sandwich Recipes You May Like Toasted Roasted Veggie and Brie Sandwich Reuben Sandwich Big Juicy Hamburger With Secret Sauce For more recipes like this, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! Stay updated by following us on Facebook, Pinterest and Instagram! A super delicious Caesar Salad Sandwich allows to have your salad and sandwich all in one! Caesar salad tossed in a light and tangy dressing, stuffed inside a toasted garlic ciabatta makes the perfect sandwich!

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A hamburger with lettuce, bacon, onion, tomato, pickles and cheese cut in half

Big Juicy Hamburger Made With Secret Sauce

Celebrate this Memorial Day or any summer holiday with a Big Juicy Hamburger Made With Secret Sauce, topped with cheddar cheese, pickles, tomato, red onion, bacon, and lettuce! It’s pretty customary to celebrate Memorial Day or any summer holiday with grilled burgers! Sometimes the most simple recipes are the best ones. This Big Juicy Hamburger Made With Secret Sauce results in delicious, flavorful hamburgers every time! The beef Generally speaking, the best ground beef for a hamburger is 80/20, meaning 80 percent lean and 10 percent fat. It makes perfect sense that the more fat, the more flavorful and juicy the burger. I tend to use 90/10, also called ground sirloin. Ground sirloin is healthier choice because it has less fat. However, less fat does not have to mean a dry flavorless burger. These mouth watering burgers turn out great every time! For more information on which ground meat ratio is best for which dish, check out this post from the Kitchn. Forming and Seasoning the burger For 4 hamburgers, divide 1 1/2 pounds of ground sirloin into 4 equal parts. I typically weigh out each patty on a kitchen scale, six ounces each. I use a hamburger press to form each burger. If you don’t have a hamburger press, form them into 4 burgers, about 1 inch thick. Artzy Foodie Pro Tip: For even hamburgers, press your thumb into the center of each burger as the center tends to expand during cooking. Season both sides liberally with salt and pepper. Prior to grilling, allow the meat to come up to room temperature for even cooking. Grilling To make the burgers, get the grill screaming hot and spray it with oil to keep them from sticking. Place the burgers on the grill and cook for 5-6 minutes on each side for medium. If you like them more done, add 1 minute cooking time to each side. When the burgers are done, let them rest for about 5 minutes. Artzy Foodie Pro Tip: Be sure not to smash the burgers while they are cooking. All the fat will seep out and your burger will be dry. To top these burgers, I’ve got arugula, red and white onion slices, tomatoes, pepperoncini, homemade pickles, bacon, cheese, and secret sauce. After your burger has rested, top it with your favorite fixins’ and dig in! It is with heart felt thanks to the men and women who have made the ultimate sacrifice for our freedom, that we celebrate this Memorial Day! If you like this Big Juicy Hamburger Made With Secret Sauce, Take a look at my Elevated Condiments post for spreads and dipping sauces for your Memorial Day cookout! Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A big juicy burger topped with cheddar cheese, pickles, tomato, red onion, bacon, lettuce, and special sauce!

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Side view of 2 halves of a toasted sandwich with sweet potatoes, onions, lettuce, and cheese

Toasted Roasted Veggie and Brie Sandwich

This toasted roasted veggie and brie sandwich will make you forget all about the meat! Not only will you eat your veggies, but you’ll beg for more! This hearty, meat free sandwich is loaded with roasted vegetables and creamy brie cheese! Brie Cheese I’m not going to lie, you could melt brie cheese on your shoe and it would be delicious! It has a creamy, buttery texture that melts beautifully! Don’t make the mistake of cutting off the outer edge. There is a ton of flavor in the rind. Roasting the Veggies Slice some zucchini and some sweet potatoes lengthwise so that they will stack nicely on the bread, and your vegetables won’t fall off your sandwich. Toss them in oil and season them with salt and pepper. Lay the zucchini and sweet potatoes in a single layer on a baking sheet and roast in a 400 degree oven for 20 minutes. While the veggies are roasting, sautee your onions in some oil until they are tender. THE SECRET TO A CRISPY SANDWICH Typically, a toasted sandwich is made by spreading butter on the outside of the bread and cooking it until the butter browns and the bread becomes toasted. However, the secret to the perfectly crispy sandwich is to use mayonnaise on the outside of the bread, and to melt some butter in the pan before toasting the sandwich. The combination of mayonnaise, butter, and sour dough bread is heavenly! Toasted mayonnaise creates the perfect crunchy texture that you can almost taste when you hear it being bitten in to. Artzy Foodie Tip: For the perfect crunch on any toasted sandwich, spread the outside of the bread with mayonnaise instead of butter, and melt some butter in your pan before toasting the sandwich. Building your Sandwich I like the mild, sour flavor of sour dough bread, and it holds up well to the moisture from the vegetables. Artzy Foodie Tip: Because sour dough bread toasts up nicely on the outside while retaining a good chew on the inside, it is a great choice of bread for any toasted sandwich. Spread the outside of the bread with mayonnaise and spread the inside with dijon mustard. Layer the brie cheese, some arugula, some roasted zucchini slices, some tender onions, and some roasted sweet potato slices. Melt some butter in your skillet. I like to use cast iron for this sandwich. Then, toast on both sides until golden brown. Now that’s how to eat your veggies! If you like this meatless sandwich, you might also like, meatless Mushroom and Goat Cheese Pasta. If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A hearty toasted sandwich loaded with roasted vegetables and creamy brie cheese!

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Reuben Sandwich

This toasted reuben sandwich is a masterpiece created from leftover St. Patrick’s Day corned beef that was made-over into the best sandwich I’ve ever eaten! What could be better than corned beef, sauerkraut, swiss cheese, and thousand island dressing sandwiched between two slices of toasted sour dough bread! CHANGING UP THE CLASSIC REUBEN SANDWICH The classic reuben is a hot sandwich made with rye bread, corned beef, sauerkraut, swiss cheese, and thousand island dressing. I’m changing things up a bit by toasting my sandwich and by using sour dough bread. I like the mild, sour flavor of sour dough bread, and it holds up well to the moisture in the dressing and in the sauerkraut. Artzy Foodie Tip: Because sour dough bread toasts up so nicely on the outside while retaining a good chew on the inside, it is a great choice of bread for any toasted sandwich. THE SECRET TO A CRISPY SANDWICH Typically, a toasted sandwich is made by spreading butter on the outside of the bread and cooking it until the butter browns and the bread becomes toasted. However, the secret to the perfectly crispy sandwich is to use mayonnaise on the outside of the bread, and to melt some butter in the pan before toasting the sandwich. The combination of mayonnaise, butter, and sour dough bread is heavenly! Toasted mayonnaise creates the perfect crunchy texture that you can almost taste when you hear it being bitten in to. Artzy Foodie Tip: For the perfect crunch on any toasted sandwich, spread the outside of the bread with mayonnaise instead of butter, and melt some butter in your pan before toasting the sandwich. THE PERFECT STACK How you stack the sandwich is important. You don’t want the bread to become soggy from the moisture in the thousand island dressing and in the sauerkraut. Here’s how to stack the perfect reuben sandwich: while the butter melts in a skillet, spread the outside of both pieces of bread with mayonnaise and spread the inside of both pieces of bread with thousand island dressing. Put the first piece of bread in the skillet, mayonnaise side down, then 2 slices of swiss cheese, corned beef, sauerkraut, 2 more slices of cheese, and top with the second slice of bread, mayonnaise side up. By stacking in this order, the cheese works as a barrier to keep the bread crispy. Finally, toast the sandwich on both sides until the bread is golden brown and the cheese is melted. Artzy Foodie Tip: When making a toasted sandwich, use cheese as a barrier between the bread and the sandwich fillings to keep the bread from getting soggy. The end result is a fabulous combination of flavors! You have the perfect crunch on the outside of the bread, the nuttiness of the swiss cheese, the acidic tang of the sauerkraut, the saltiness of the corned beef, and the sweetness of the thousand island dressing. The luck of the Irish was definitely with me when I created this masterpiece! IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE Corned Beef Hash Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates! Corned beef, sauerkraut, swiss cheese, and thousand island dressing sandwiched between two slices of toasted sour dough bread!

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Straight on view of toasted turkey sandwich next to a cranberry

Gobbler Sandwich with a Moist Maker

The day after Thanksgiving you know there will be a ton of leftovers! One of the challenges after Thanksgiving is to find creative ways to come up with tasty meals that use up all that turkey, gravy, and cranberries you have leftover. One popular way to use up those tasty leftovers is to make a gobbler sandwich. A typical gobbler sandwich is made by topping toasted bread with mayonnaise, shredded turkey, stuffing, and cranberry sauce. I have come up with a variation on the typical gobbler sandwich that was inspired by one of my favorite episodes of Friends. This my friends (pun intended), is the gobbler sandwich with a moist maker! Thanksgiving Leftovers After unloading my refrigerator and taking inventory, I found cranberry sauce, turkey, and gravy left over from Thanksgiving. I also found some bread, cheese, bacon, butter, and mayonnaise which are ingredients I always have on hand. All the components needed for my version of a gobbler sandwich with a moist maker. To make the sandwich easy to eat, I used sliced turkey rather than shredded turkey and I didn’t use stuffing because it would fall off. Building the Gobbler For maximum enjoyment, this sandwich has to be stacked just right. It starts with a hearty piece of bread, one that can stand up this beast of a sandwich we’re about to create. I’m using one of my favorite breads for a toasted sandwich, which is sour dough. For the perfect stack, begin with a piece of bread, buttered on the outside and smothered with mayonnaise on the inside. First, lay the bread down, mayonnaise side up, buttered side down. Spread some cranberries, add a layer of your favorite cheese and then some sliced turkey. Next, soak a piece of bread in hot gravy to create the “moist maker”. Top the turkey with the moist maker, then add more cheese and some cooked bacon. Top it off with another piece of bread spread with mayonnaise on the inside. Butter the top of your sandwich and bake at 350 degrees until the bread is golden brown, about 10-15 minutes. The gobbler sandwich with a moist maker has to be the ultimate sandwich! It’s like a whole turkey dinner in one bite. That’s how to do Thanksgiving leftovers! If you like this recipe, you might also like some of my other sandwich recipes Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A toasted turkey sandwich with all of the flavors of Thanksgiving in every bite!

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