5 Sandwiches For Lunch

Cuban From Miami

Ingredients
for 1 sandwich

cuban bread
4 slices sweet ham
3 slices slow roasted pork
5 slices swiss cheese
yellow mustard, as desired
sandwich pickle, optional
butter, as needed

Preparation

1. Cut off the ends of the Cuban bread, then slice in half.
2. Add mustard, then ham, then pork, then cheese, then pickles, then place the bun on top.
3. Place the sandwich on pan or griddle over low heat. Brush top with melted butter.
4. Press the sandwich with a panini press, or if you don’t have a press use a heavy pot or pie dish and push down.
5. Cook 5-10 minutes on each side or until golden brown and cheese is melted.
6. Enjoy!

Primanti’s Sandwich From Pittsburgh

Ingredients
for 1 sandwich

soft italian bread
8 slices capicola
1 slice provolone cheese
1 handful french fry
1 handful coleslaw
2 slices tomato

Preparation

1. Slice the Italian loaf, cutting slices about an inch in thickness (2.5 cm). (Make sure the bread is room temperature for the best taste!)
2. Place 8 slices of capicola, all stacked on top of each other, on a pan or griddle. Cook over medium heat for 3-4 minutes.
3. Flip the capicola over and add the provolone cheese. Cook until the cheese melts.
4. Place the capicola and cheese on one slice of bread.
5. Top with fries, coleslaw, tomato slices, and top with the other slice of bread.
6. Enjoy!

Buttermilk-Fried Chicken Sandwich

Ingredients
for 8 servings

BUTTERMILK MARINADE

2 cups (480 mL) buttermilk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
8 boneless skinless chicken thighs
DILL DRESSING

1 ½ cups (360 g) plain greek yogurt
3 tablespoons fresh dill, chopped
1 teaspoon garlic powder
2 tablespoons lemon juice
¼ cup (30 g) Parmesan, grated
SEASONED FLOUR

2 cups (250 g) all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
1 ½ teaspoons cayenne pepper
1 tablespoon garlic powder
oil, for frying
1 head butter lettuce
2 tomatoes, slice
8 burger buns, we used brioche buns

Preparation

1. In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs to coat.
2. Marinate for at least one hour in the refrigerator.
3. In a small bowl, combine all the ingredients for dill dressing.
4. Cover and let sit for at least an hour in the refrigerator.
5. In a medium bowl, combine all ingredients for seasoned flour. Dip the marinated chicken in flour until chicken is completely covered.
6. Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than half full with oil.
7. Carefully fry chicken for roughly 7 minutes, or until cooked through. Internal temperature should reach 165˚F (75˚C), and the chicken is golden brown and crispy.
8. Drain on a paper towel-lined plate, or wire rack.
9. Heat a large skillet. Butter cut sides of the burger buns, then toast on hot skillet until browned and crisp.
10. Build sandwich with bread, lettuce, fried chicken, tomato slice, and dill dressing.
11. Enjoy!

4-Flavor Sandwich Ring

Ingredients
for 8 servings

11 oz (310 g) french bread dough, 2 packages
4 tablespoons mayonnaise, divided
2 tablespoons mustard, divided
¼ lb (115 g) sliced provolone cheese
¼ lb (115 g) sliced deli cheese
¼ lb (115 g) sliced deli turkey
¼ lb (115 g) sliced deli roast beef
½ lb (225 g) sliced deli ham
4 slices bacon, cooked, halved
10 pieces romaine lettuce, rinsed and dried
3 slices salami
4 slices pepperoni
1 tomato, sliced, divided
1 tablespoon ranch dressing

Preparation

1. Preheat oven to 350˚F (180˚C)
2. Spray a bundt pan with cooking spray and place both pieces of French bread dough into the bundt pan, pressing the edges together.
3. Bake for 20-25 minutes, or until the crust is golden brown. Cool completely, and carefully slice in half. Place the top half aside during assembly.
4. Visually separate the round bread into four quarters. The first quarter is on the top left, second, top right, third, bottom left, and fourth, bottom right. Spread mayonnaise on all four quarters of the bottom slice of bread. Then, spread mustard on quarters 2 and 3.
5. Place slices of provolone cheese on quarters 1 and 3, followed by cheddar cheese on quarters 2 and 4. Place deli turkey slices on quarter 1 and roast beef slices on quarter 2. Put deli ham slices on quarters 3 and 4.
6. Add bacon slices on top of the turkey in quarter 1, then lettuce on quarters 2 and 4. Add salami and pepperoni slices to quarter 3.
7. Finish off the first quarter with some tomato slices, ranch dressing, and lettuce. Spread mustard on top of the lettuce of quarter 2, and mayonnaise onto the lettuce of quarter 8.
8. Add tomatoes and lettuce to finish off quarter 3. Place the reserved piece of bread on top and carefully cut the ring into sandwiches. It may help to use toothpicks to hold the sandwiches together.
9. Enjoy!

Chickpea Salad Sandwich

Ingredients
for 3 servings

15 oz (425 g) chickpea, 1 can, drained and rinsed
¼ cup (40 g) red onion, diced
½ red bell pepper, diced
3 tablespoons vegan mayonnaise
½ teaspoon dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
salt, to taste
pepper, to taste
1 tablespoon fresh dill, chopped
leafy green, to serve
bread, sliced, to serve

Preparation

1. In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.
2. Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.
3. Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.
4. Wrap in parchment paper and secure with rubber band.
5. Enjoy!