I love egg sandwiches! They make a great meal with very little effort, and are a great breakfast on the go. Before trying this recipe, I usually just used English muffins as the foundation for my egg sandwich. The bagels, however, add a little more heft and you can switch up bagel flavors depending on your mood (sesame, onion, poppy seed, plain, etc.).

This recipe uses bacon but you could easily substitute ham or canadian bacon, or make it vegetarian by skipping the meat all together. Also included in the recipe are handy tips on having cooked bacon and sliced bagels in the freezer to speed up the sandwich making process…perfect for the hectic morning routine! Enjoy!

Bacon, Egg, and Cheese Sandwich, New York City Deli-Style
-recipe from Mad Hungry by Lucinda Scala Quinn

As most city parents know, at an all-too-early age, your kids rush out in the early morning on their way to school. You beg them to eat breakfast first but instead, if anything, they stop before school at the bagel shop or snack truck for fast food. When I watched our oldest son and his friend spend their entire junior year in high school perfecting a bacon, egg, and cheese breakfast sandwich to rival that of their favorite deli version, a light bulb went off: replicate the sandwich, wrap it just right in parchment or foil, and hand each boy a portable breakfast as he heads out the door in the morning. As I learned from the boys, the magic combination is two eggs, not scrambled (but yolk broken), with melted cheese on each egg, served on a lightly buttered, griddled (not toasted) “everything” bagel.
-Lucinda Scala Quinn

Yield: Makes 1 sandwich

1 everything bagel, or other bagel of choice
1 tablespoon unsalted butter, plus more for buttering bagel
2 large eggs
1 thin slice cheese, such as American or cheddar
2 to 3 slices cooked bacon
Hot sauce and/or ketchup, for serving

Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle (if using a pop-up toaster, butter halves after they are toasted).

Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks.

Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup, or wrap halfway in parchment paper or aluminum foil for a portable breakfast.

Abbreviated Breakfast Sandwich: If you’re in a hurry and your guys are about to run out the door, pile a couple of scrambled eggs on a toasted and buttered roll. Sprinkle on some salt and pepper, wrap in foil or parchment, and tuck a bit of paper towel in one of the outside seams. Put it in their backpacks or hand them off as they go.

Quick Bacon: When you have some extra time, cook a pound or two of bacon. Drain, cool, and wrap in plastic, three strips per package. Freeze and pull out as needed for a quick breakfast or sandwich. Ten seconds in the microwave or a minute in a preheated pan and the bacon is ready to use.

Bagels: Buy fresh bagels in quantity when possible. As soon as you get home, cut each one in half, place the two halves in a sealed bag, and freeze immediately. Optimum freshness will be preserved , and frozen bagel halves can go straight into the toaster — a much better alternative to day-old dry bagels or whole bagels you have to defrost before toasting. One caution: beware the poppy seed bagel — it sheds its seeds in the freezer.

Tags: bacon, bacon egg sandwich, bagel, bagel breakfast, bagel sandwich, Breakfast, breakfast on the go, egg sandwich, Lucinda Scala Quinn, Mad Hungry, New York bagel sandwich, sandwich

This recipe is a great way to use up leftover roast turkey. Or just use deli turkey if you prefer. I love the combo of smoky bacon and blue cheese…yum!

Radicchio is a sturdy leafy green veggie that holds up well to heat. I didn’t have any (and wasn’t going to make another trip to the store) so I substituted arugula. The arugula wasn’t the best substitution (it wilted) but sometimes you just make due with what you have. Enjoy!

Grilled Turkey, Bacon, Radicchio, and Blue Cheese Sandwiches
-recipe from Bon Appétit Magazine

This is the ultimate turkey sandwich. Makes 2 servings.

 
6 slices applewood-smoked bacon

1/4 cup mayonnaise
1/4 cup crumbled Maytag blue cheese or other mild blue cheese
4 1/2-inch-thick slices country-style white bread (about 5×3 inches)
4 leaves radicchio
6 ounces thinly sliced cooked turkey
4 teaspoons butter, room temperature, divided

Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels. Pour off fat from skillet; reserve skillet.

Mash mayonnaise and blue cheese in bowl to coarse puree; season with pepper. Place bread on work surface. Divide cheese mixture among bread slices, spreading evenly. Divide bacon, radicchio, and turkey between 2 bread slices. Top with remaining bread, cheese side down. Melt 2 teaspoons butter in reserved skillet over medium heat. Place sandwiches in skillet. Spread 2 teaspoons butter on top pieces of bread. Cover with lid that is slightly smaller than skillet. Cook sandwiches until lightly browned, about 4 minutes per side.

Tags: bacon, blue cheese, Bon Appetit Magazine, Grilled Turkey Bacon Radicchio Blue Cheese Sandwich, grilled turkey sandwich, holiday recipes, leftover turkey, radicchio, turkey, turkey sandwich

We love sandwiches in my house so I’m always looking for new ingredient combos to pile between slices of bread. This recipe features turkey, smoked mozzarella, peppery arugula, and tangy whole grain mustard. I used my favorite sandwich bread, Portland French Bakery Sliced Hearth Rustic Wheat Loaf, but you can use whatever hearty bread you like. Serve with a lightly dressed salad or zippy pickled veggies!

Turkey, Smoked Mozzarella and Arugula Panini
-recipe from Williams-Sonoma.com

Smoked mozzarella complements the mild turkey and tangy mustard in this takeoff on the Italian tradition of pressed sandwiches. If you have a panini press or a panini grill, use it as directed in the manufacturer’s instructions. If not, you can easily weight these tasty sandwiches with a heavy pan and a couple of heavy objects, as described below in the recipe. Serves 4.

1 loaf Italian or French bread, about 3/4 lb. 
1/2 cup olive oil 
1/2 cup whole-grain mustard, plus more, to taste 
1/2 lb. thinly sliced roasted turkey 
1/2 lb. smoked mozzarella cheese, thinly sliced 
1 small bunch arugula, stems removed, torn into large pieces  

Cut the loaf of bread crosswise into 4 equal sections and then split each section horizontally. Brush the cut sides with some of the olive oil. Spread the 4 bottom halves with the mustard. Divide the turkey among the bottom halves. Top with the cheese and then with the arugula. Cover each with a top half of the bread.

Heat a grill pan or heavy fry pan over medium-high heat. Lightly brush the outside of the sandwiches with the remaining olive oil.

When the pan is hot, place 2 sandwiches in the center. Set another heavy pan on top of the sandwiches and place 2 or 3 heavy cans in the pan to weight it down evenly. Cook the sandwiches until lightly browned, about 3 minutes. Turn the sandwiches over, weight them again, and cook until the sandwiches are browned on the other side and the cheese is melting, about 3 minutes more. Transfer the sandwiches to a plate. Repeat to cook the remaining 2 sandwiches. Serve immediately.

Tags: arugula, grilled cheese sandwich, grilled turkey and cheese, panini, Portland French Bakery, sandwich, smoked mozzarella, turkey panini, turkey sandwich, Williams-Sonoma

Not only are quesadillas super easy to whip up but they make a great snack, lunch or light dinner. This particular recipe is jazzed up with a creamy, smoky chipotle and corn filling…it’s delicious! Serve the quesadillas with mixed greens drizzled with Southwestern Vinaigrette and you’ve got a tasty meal!

Note: The recipe calls for a grill pan but I cooked the quesadillas in a regular frying pan. Also, chipotle chiles in adobo are smoked jalapenos that are canned in a red sauce. You can find them in the Mexican foods section of your grocery store.

Grilled Monterey Jack and Corn Quesadillas
-recipe from Gourmet Magazine

Yield: Makes 2 to 4 servings

4 ounces Monterey Jack cheese, coarsely grated (about 1 1/2 cups)
1 cup frozen corn, thawed
2 tablespoons mayonnaise
2 scallions, thinly sliced crosswise
2 tablespoons chopped fresh cilantro
1 tablespoon chopped canned chipotle chiles in adobo
4 (8-inch) flour tortillas
1 tablespoon vegetable oil

Special equipment: a well-seasoned ridged grill pan

Stir together cheese, corn, mayonnaise, scallions, cilantro, and chiles in a small bowl. Lightly brush 1 tortilla with some of oil. Turn tortilla over and spread 1/2 cup filling over half, then fold other half over to form a half-moon. Assemble 3 more quesadillas in same manner.

Heat lightly oiled grill pan over moderate heat until hot, then cook quesadillas, 2 at a time, turning over once, until cheese is melted, about 4 minutes total per batch. Transfer to a cutting board and cut in half.

Tags: chipotle, chipotle chiles, Epicurious.com, Gourmet Magazine, Monterey Jack cheese, quesadillas

Wow…this is a great sandwich! I made these for lunch yesterday and Husband commented after savoring one of them that it tasted like a fancy restaurant sandwich. Well, he was right because the recipe comes from local superstar sandwich shop, Bunk Sandwiches in Portland, Oregon. This tuna sandwich has loads more flavor than the classic mayonnaise-based tuna salad recipe!!! You get a little heat from the red chile flakes and some tang from balsamic vinegar and dill pickles…and the fresh herbs and melted cheese are just icing on the cake (or sandwich in this case)!

The ciabatta rolls are the perfect bread for this recipe because they get crispy on the outside from grilling but stay soft on the inside. I found ciabatta rolls at Fred Meyer but I’ve seen them at other markets and local artisan bakeries, too. The recipe calls for 2 cans of local sustainable albacore tuna (which sells for $5-$13 a can). Instead, I used regular canned albacore tuna. And because I didn’t have any fresh basil, I substituted freshly-cut chives and parsley from my garden.

The recipe gives exact quantities for the tuna salad but not for the rest of the sandwich (mayo, Dijon, cheese, pickles)…just use the amount of mayo and mustard you like on a sandwich. For the cheddar cheese and pickles, thin slices work best so the cheese melts when grilled and the pickles are easy to bite through when eating the sandwich.

Now just get out your panini press or cast-iron pan and grill up a great sandwich!

Bunk Sandwiches Oregon Tuna Melt
-recipe from Sunset Magazine (Sunset MAY 2012)

Bunk Sandwiches calls its yummy Oregon albacore tuna melt the Ultimate Oregon Sandwich because everything except the condiments comes from local sources, including the ciabatta rolls, sourced from Fleur de Lis Bakery. Chef and co-owner Tommy Habetz puts the tuna salad (recipe below) in ciabatta rolls spread with mayo and Dijon mustard, adds medium-sharp cheddar and sliced garlic dill pickles, and then grills the works in a panini press.

Bunk’s Oregon Albacore Tuna Salad
2 cans (5 oz. each) local sustainable albacore tuna
1/4 cup minced red onion
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced fresh basil leaves
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/2 teaspoon pepper

Mix all ingredients together and make sandwiches (see above…ciabatta rolls, mayo, Dijon, cheddar, and pickles). Makes 1 3/4 cups (enough for 4 sandwiches).

Tags: albacore tuna, albacore tuna salad, Bunk Sandwiches, Fleur de Lis Bakery, Oregon, Oregon recipes, Oregon Tuna Melt, panini grill, panini press, Portland, Sunset Magazine, tuna melt, tuna sandwich, Ultimate Oregon Sandwich

I made this Italian-inspired sandwich recently for a friend’s birthday lunch. It’s hearty, delicious and a creative way to enjoy a meat-free meal! Think of a caprese salad (tomato, basil and fresh mozzarella with a drizzle of olive oil and balsamic vinegar) in the form of a sandwich with the addition of a grilled portobella mushroom…Delish!

To prep the portobella mushrooms, cut off the stems and use a teaspoon to gently scape out the feathery gills. To grill them, I found that high heat was a little too hot (you don’t want blackened mushrooms). Whatever heat you choose (high or medium-high), be at the grill while the portobellas are grilling so you can turn them or move them if needed.

Serve the sandwich with a lightly dressed salad. Enjoy!

Grilled Portobella Sandwiches with Tomatoes, Mozzarella & Basil
-recipe from Fine Cooking Magazine 

1/4 cup mayonnaise
1/4 cup freshly grated Parmigiano-Reggiano (1/2 oz.)
1 Tbs. minced garlic (3 to 4 medium cloves)
4 good-quality sandwich rolls, cut in half
1/4 cup extra-virgin olive oil
2 Tbs. balsamic vinegar
4 large portobella mushrooms, stems and gills removed and discarded and caps wiped clean
Kosher salt and freshly ground black pepper
4 to 8 thin slices fresh mozzarella or sharp provolone
1/2 cup lightly packed fresh basil leaves (about 1/2 oz.)
2 medium ripe tomatoes, sliced (about 9 oz.)

Heat a gas grill with all burners on high. Clean and oil the grate.

In a small bowl, mix the mayonnaise, Parmigiano, and 1 tsp. of the garlic; spread the mixture over the cut sides of each roll.

In another small bowl, whisk the olive oil, vinegar, and the remaining 2 tsp. garlic. Brush the oil mixture over both sides of each mushroom cap and sprinkle generously with salt and pepper. Grill the mushrooms, gill side down, until grill-marked, about 3 minutes. Flip and continue to grill until cooked through, about 3 minutes more. Reduce the heat to low, flip the mushrooms again, and top each with a portion of cheese. Put the rolls, cut sides up, on the grill along with the mushrooms. Cover the grill and cook until the rolls are crisp and warm and the cheese melts, 2 to 3 minutes.

Put the rolls and mushrooms on a platter. Arrange a few basil leaves on the bottom half of each roll. Sprinkle the tomatoes lightly with salt. Put the tomatoes and then the mushrooms on the basil leaves. Cap the sandwiches with the tops of the rolls and serve.

Tags: caprese salad, grilled portabella, grilled portabella sandwich, grilled sandwich, grilling, panini, portabella mushrooms, sandwich

This recipe is a great updated version of a classic chicken salad sandwich. Flavorful blue cheese, chopped tarragon, freshly squeezed lemon juice and sliced green onions add loads of flavor. The recipe calls for sprinkling the blue cheese on top of the chicken salad but I prefer mixing the blue cheese into the salad so you get the blue cheese flavor in every bite. Boy, this is a great chicken salad sandwich!

Pacific Northwesterners should try one of Rogue Creamery’s artisan blue cheeses, which are made in Central Point, Oregon. Available in a variety of local markets throughout the Pacific Northwest and beyond, Rogue Creamery’s products are excellent and worth seeking out. They produce a potpourri of blues ranging from robust to smoked…YUM!

Blue Cheese-Chicken Salad Sandwiches
-recipe from Dishing Up Oregon by Ashley Gartland

This picnic-worthy chicken salad sandwich gets an update with a hit of tarragon and a layer of a blue cheese of your choice. Makes 4 servings.

2 cups diced cooked chicken breast
2/3 cup diced celery
1/3 cup mayonnaise
4 scallions, white and light green parts only, thinly sliced
2 teaspoons lemon juice
1 tablespoon finely chopped fresh tarragon leaves
Salt and freshly ground black pepper
4 whole-grain sandwich rolls, halved
4 ounces blue cheese

Mix the chicken, celery, mayonnaise, scallions, lemon juice, and tarragon together in a large bowl with a rubber spatula until well combined. Salt and pepper to taste.

Divide the chicken salad evenly among the bottom halves of the rolls. Sprinkle the cheese over the top of the chicken salad, dividing it evenly. Place the top halves of the rolls on the sandwiches and serve immediately.

I’m linked to: Foodie Friday

Tags: blue cheese, chicken salad, chicken salad sandwich, picnic, picnic food, Rogue Creamery, Rogue Creamery blue cheese, sandwich, tarragon

This is a great sandwich! The combination of pungent Dijon, salty prosciutto, sweet apple and creamy brie is delicious! The recipe calls for adding honey to the Dijon but I liked it better without the honey because the apple brings enough sweetness to the sandwich (adding honey to the mustard makes it too sweet, in my opinion). I prefer to slather straight Dijon (and lots of it) on the slices of bread!

For bread, I used Portland French Rustic Wheat Bread. Whatever you choose, definitely go with a hearty bread.

Don’t feel like doing the whole dipping in egg thing? Skip the egg and allspice bath and just grill the sandwich. Delish!

Prosciutto, Apple, and Brie Monte Cristos
-recipe from Fine Cooking Magazine 

A decadent cross between French toast and ham and cheese sandwiches, these Monte Cristos are also good with pear instead of apple. Serves 4.

2 Tbs. Dijon mustard
2 Tbs. honey
8 3/4-inch-thick slices crusty artisan-style bread (if necessary, cut on an angle to make sandwich-size slices)
6 oz. Brie, thinly sliced
3 oz. thinly sliced prosciutto
1 small, crisp, sweet apple, such as Gala or Fuji, cored and thinly sliced
4 large eggs
1/2 tsp. ground allspice
1-1/2 oz. (3 Tbs.) unsalted butter
Kosher salt

Combine the mustard and honey in a small bowl. Set the bread slices on a work surface and spread one side of each with the mustard mixture, dividing it evenly. Top 4 of the bread slices with the Brie, prosciutto, apple slices, and then the remaining 4 slices of bread, mustard side down.

Beat the eggs and allspice in a large shallow bowl.

Melt 1-1/2 Tbs. of the butter in a 10-inch nonstick skillet over medium-low heat. Dip both sides of two of the sandwiches into the eggs. Cook, covered, until the bottom sides are golden, about 3 minutes. Carefully flip and continue cooking, covered, until the other sides are golden, about 2 minutes. Transfer to a plate and keep warm. Repeat with the remaining butter and sandwiches. Cut the sandwiches in half, sprinkle with salt, and serve.

Tags: apple, brie, dijon mustard, Fine Cooking Magazine, grilled cheese, Monte Cristo Sandwich, monte cristos, paninis, Portland French, Portland French Rustic Wheat Bread, prosciutto, sandwiches

This delicious sandwich is a great way to use up leftover roast turkey or chicken. I loved the melty fontina cheese, the slightly sweet roasted red peppers, and the pop of  fresh flavor from the pesto. This sandwich is worth roasting a turkey (or chicken) for!

If you can’t find fontina, substitute another mild cheese like jack or a stronger cheese like provolone. The mild fontina is nice because it doesn’t overpower the flavor of the turkey. Also, a sturdy bread works best ( I used a wheat sourdough). Enjoy!

Roast Turkey Panini with, Pesto, Roasted Red Peppers and Fontina
-Recipe courtesy Emeril Lagasse, foodnetwork.com

Serves: 4 sandwiches.

1/4 cup prepared basil pesto
8 slices ciabatta bread or other rustic Italian white bread, thinly sliced
8 ounces very thinly sliced roast turkey breast
1 roasted red bell pepper, stemmed, skin and seeds removed, cut into thin strips
6 ounces fontina cheese, thinly sliced, to cover the bread slices
1 tablespoon extra-virgin olive oil

Arrange the slices of bread on a flat work surface and, using a small spoon, divide the pesto evenly among 1 side of each of the bread slices.

Divide the turkey, roasted pepper strips, and fontina equally among 4 of the bread slices. Top with the remaining 4 slices of bread, pesto sides down, to form 4 sandwiches.

Brush the outsides of each sandwich lightly with some of the olive oil.

Heat a large skillet, griddle, or grill pan over medium-high heat. When the skillet is hot, add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally with a large metal spatula or the bottom of a small heavy saucepan, about 4 minutes per side. Remove sandwiches and transfer to a cutting board. Slice in half on the diagonal and serve immediately.

Tags: fontina, leftover turkey, panini, pesto, roasted red peppers, sandwich

This sandwich rocks! And, it’s another great way to use up leftover turkey! The combination of green onion mayo (yum!), tangy aged white cheddar, sweet-tart cranberry sauce, roasted turkey, and rustic Italian bread is a winner!! The recipe says it will feed 6-8 but you’d need to serve with other dishes (soup, salad, etc.) to feed that many people. If you’re serving the sandwich by itself, it will probably yield fewer servings…I guess that all depends on your appetite.

For a little extra zip, I added a little horseradish to the green onion mayo. Delish!

Italian Loaf with Turkey, White Cheddar and Cranberry Sauce
-recipe from Williams-Sonoma Thanksgiving Entertaining

Ciabatta or focaccia makes an ideal backdrop for this flavorful sandwich, prepared with leftover roast turkey (and cranberry sauce, if you have it). Using a whole loaf makes quick work of serving a crowd. It is best assembled at least 1 hour ahead so it can be ready well before your guests arrive.

1 cup mayonnaise
4 green onions, including tender green tops, minced
1 loaf ciabatta, about 6 inches wide and 12 to 14 inches long
1 jar whole-berry cranberry sauce
3/4 to 1 lb. sliced roast turkey breast
1/4 lb. sliced white cheddar cheese
3 cups arugula

In a small bowl, stir together the mayonnaise and green onions, mixing well. Cut the ciabatta in half horizontally and spread the cut sides with the mayonnaise mixture. Spread one side of the bread with the cranberry sauce. Top with the turkey, cheese and arugula. Cover with the other bread half. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 4 hours to allow the flavors to mingle and to hold the loaf together for easy slicing.

To serve, cut the loaf into slices 2 inches wide, or place on a wooden cutting board and allow guests to slice and serve the sandwich themselves. Serves 6 to 8.

Tags: holiday leftovers, Italian loaf, panini, Thanksgiving leftovers, turkey, turkey leftovers, turkey sandwich