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

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

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.

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

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

Here’s a fun twist on the classic grilled ham and cheese sandwich using a combination of smoky, salty, tangy and sweet ingredients. It’s really good! You’ll definitely want to use a good quality bread…something sturdy (I’ve found that normal sandwich bread can be too soft for paninis). I used Portland French Bakery’s Sliced Rustic Wheat Bread because it’s one of my favorite breads for paninis. I also used sharp cheddar instead of medium cheddar. Serve with lightly dressed salad greens if you like. Enjoy!

Smoked Ham, Cheddar Cheese and Pear Panini
-recipe from Williams-Sonoma.com

Here, the flavors of salty ham and sweet pears are nicely balanced by pungent mustard and a full-flavored cheddar cheese. If you can’t find a Bartlett pear, a Comice or Anjou is a good substitute. Accompany the sandwiches with a simple tossed green salad. If you have a panini press or a panini grill, use it as directed in the manufacturer’s instructions.

Ingredients:
8 thick slices multigrain bread 
1/2 cup whole-grain mustard 
1/2 lb. thinly sliced smoked ham 
1 Bartlett pear, peeled, cored and cut into slices about 1/4 inch thick 
1/2 lb. medium-sharp cheddar cheese, thinly sliced 
1/2 cup olive oil 

Directions: Brush the bread slices on one side with the mustard. Divide the ham evenly among 4 of the slices. Top with the pear slices and then with cheese. Top with the remaining bread slices, mustard side down.

Heat a grill pan or heavy fry pan over medium-high heat. Brush the outsides of the sandwiches with the 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 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. Cut the sandwiches in half, place on individual plates and serve immediately. Serves 4.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
 

Tags: autumn, cheddar cheese, grilled ham and cheese sandwich, ham, lunch, panini, panini grill, panini press, pear, Portland French Bakery, sandwich, Williams-Sonoma

This easy, home-style version of the Philly Cheese Steak Sandwich makes a great weeknight or game day meal. The recipe calls for strip steaks (aka New York steaks), a tender and flavorful cut of beef. Serve with kettle-style potato chips, fresh veggies and dip. Enjoy! 

Steak Hoagies with Mushrooms, Onions, and Peppers
-recipe from Cook’s Country Magazine

Steak hoagies are traditionally made with thinly shaved pieces of beef that are quickly cooked on a griddle and then layered into rolls with thinly sliced cheese. To translate this recipe for the home cook, here’s what we discovered:

•Skip the tedious step of shaving the meat and simply pan-sear steaks and then slice them thin.
•Use high-quality strip steaks for their beefy flavor and tender texture.
•Sliced mozzarella or American cheese can be substituted for the provolone.
•The sliced steak, sautéed vegetables, and cheese are piled into the rolls and then quickly baked in a very hot oven to melt the cheese. Make cleanup easier by lining the rimmed baking sheet with foil.

Serves 4.

2 strip steaks (also known as top loin or shell steaks), about 1 inch thick
Salt and pepper
2 tablespoons olive oil
1 onion , sliced thin
1 red bell pepper , seeded and sliced thin
8 ounces white mushrooms , sliced thin
1 tablespoon steak sauce (such as A.1.)
1/2 teaspoon dried oregano
4 (6-inch) sub rolls , slit partially open lengthwise
6 ounces thinly sliced Provolone deli cheese

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to plate and let rest 5 minutes, then slice thin against the grain.

Meanwhile, add remaining oil, onion, bell pepper, mushrooms, and 1/2 teaspoon salt to empty skillet and cook until vegetables are softened and golden brown, 8 to 10 minutes. Off heat, stir in steak sauce, oregano, and sliced steak until well combined.

Divide steak mixture among rolls and top with cheese. Arrange sandwiches on rimmed baking sheet and bake until cheese is melted and rolls are golden brown around edges, about 5 minutes. Serve. 

Tags: game day food, hoagie, mushrooms, new york steak, onions, peppers, philly cheese steak sandwich, provolone cheese, sandwich, shell steaks, steak hoagies, strip steaks, sub sandwich, top loin steaks

One of my favorite things about summer is tomato havest time! I make as many fresh tomato things as I can…I just can’t get enough of ‘em. Here’s a a great sandwich recipe to use up some of those perfect summer tomatoes. This is a good time to splurge on some top-quality bacon like Nueske’s Thick Sliced Applewood Smoked Bacon. Enjoy!

California BLTs
-recipe from Barefoot Contessa at Home by Ina Garten

Makes 2 sandwiches

6 thick-cut slices smoked bacon
4 slices good white bread, cut 1/2-inch thick
4 tablespoons good mayonnaise (recommended: Hellman’s)
4 to 8 tender green lettuce leaves, washed and spun very dry
1 ripe Hass avocado
1/2 lemon, juiced
1 large ripe tomato, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.

Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.

Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

Tags: avocado, bacon, Barefoot Contessa at Home by Ina Garten, BLAT, BLT, California BLT, lettuce, sandwich, tomato

I love twists on classic recipes and I love a good sandwich. This recipe for Smoked Turkey Reubens is perfect for lunch or a quick weeknight dinner.

The sandwich substitutes a quick slaw (cabbage, pickles, dressing) for the sauerkraut, smoked turkey for the corned beef or pastrami, and hearty whole wheat bread for rye. A flavorful, homemade thousand island-style dressing pulls the whole sandwich together. If you’ve got a panini grill, use it. Otherwise, grilling it in the pan works great, too. I forgot to weigh the sandwiches down while grilling them and they still turned out fine. Serve with fresh or pickled veggies or green salad. Enjoy!

Smoked Turkey Reubens
-recipe from Fine Cooking Magazine (Dec. 2008) 

In this update on the classic, smoked turkey stands in for corned beef, while a fresh slaw and sun-dried tomato mayo take the place of sauerkraut and Thousand Island dressing. Serves 4.

2 cups thinly sliced green cabbage (about 4 oz.)
3/4 cup julienned kosher dill pickle (from 1 large)
2 tsp. cider vinegar
Kosher salt
1/2 cup mayonnaise
3 oil-packed sun-dried tomatoes
2 Tbs. ketchup
8 slices whole wheat bread
12 thin slices smoked turkey
8 thin slices Swiss cheese
2 Tbs. unsalted butter, softened

In a medium bowl, toss the cabbage and pickles with the vinegar and 1/2 tsp. salt. Transfer to a colander, set it in the sink, and let sit for 10 minutes. Meanwhile, pulse the mayonnaise, sun-dried tomatoes, and ketchup in a food processor until the tomatoes are finely chopped.

Squeeze the cabbage mixture to remove any excess liquid and return to the bowl. Toss the cabbage with 2 Tbs. of the mayonnaise.

Spread the remaining mayonnaise on one side of each slice of the bread. Assemble the sandwiches, layering the turkey, cabbage, and cheese over 4 slices of the bread and topping with the other 4 slices. Spread the outsides of the sandwiches with the butter.

Heat a large grill pan, skillet, or stovetop griddle over medium-low heat. Working in batches if necessary, put the sandwiches in the pan, top with a grill press or heavy skillet to weigh them down, and cook until browned, 2 to 4 minutes. Flip and cook the other side until browned and the cheese is melted, 2 to 4 minutes more. Cut the sandwiches in half and serve.

Tags: reuben sandwich, sandwich, smoked turkey, smoked turkey reubens, swiss cheese

This recipe, inspired by south-of-the-border flavors,  is a delicious twist on classic chicken salad. It’s got kick from the pickled jalapeños, crunch from the chopped veggies, and flavor from the cilantro and fresh lime. Serve the jalapeño chicken salad in the easy-to-make tortilla bowls or use it as a filling for wraps. The tortilla bowl isn’t as crisp and crunchy as the fried kind you get in a restaurant. It’s edible, of course, but it’s main purpose in this recipe is for presentation. Enjoy!

Jalapeño Chicken Salad
-recipe from Cook’s Country Magazine

Chicken salad is a great use for chicken left over from the night before or the rotisserie chickens sold by many chain restaurants and supermarkets. Any meat can be used–dark meat tends to be moister. Pickled jalapeños can be found in the international aisle at the supermarket, near the taco fixings. They add a bright, spicy flavor and crunchy texture to the salad. Cilantro stems have just as much flavor as the leaves, so you don’t have to be too thorough when picking and chopping the herb for the salad.

Makes about 5 cups.

2/3 cup mayonnaise  
1 tablespoon lime juice  
3 cups shredded cooked chicken  
1/2 medium rib celery, chopped fine 
1/2 small red onion, chopped fine 
1/2 red bell pepper, seeded and chopped fine 
2 tablespoons chopped fresh cilantro leaves   
1/4 cup sliced pickled jalapeños, chopped fine 

Mix mayonnaise and lime juice in small bowl until combined. Toss chicken, celery, onion, bell pepper, cilantro, and jalapeños in large bowl. Add mayonnaise mixture and toss until evenly coated. Season with salt and pepper to taste. Serve or cover and refrigerate for up to 2 days.

Note: To make a tortilla bowl, spray both sides of large flour tortilla with nonstick cooking spray. Toast tortilla in nonstick skillet over medium heat until spotty brown on both sides but still soft, about 3 minutes. Using tongs, drape tortilla over small overturned bowl. Place second overturned bowl over tortilla and cool completely.

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Tags: celery, cilantro, Jalapeño Chicken Salad, jalapeno chiles, lime, lunch, red onion, red pepper, sandwich, wrap