The Un-Deli: 10 Over-the-Top Breadless Sandwiches
Lunch Improved, Any Way You Slice It
Sandwiches beyond the bread have long been on trend for carb curbers. But thinking beyond buns also works when you’ve run out of loaves and are seeking a fun alternative for brown-bagging. Food Network Kitchen’s 10 reinventions include swapping slices for a virtuous hearty-green wrap, indulgently irresistible hash browns and everything in between.
Layer a breaded chicken cutlet on top of a slice of Sicilian pizza, then top with tomato sauce and another (upside-down) slice of pizza. Press in a skillet or panini press.
Steam lightly salted collard leaves until just shy of tender, then lay them out in an overlapping circle. Wrap around corned beef, sauerkraut and Swiss cheese, and serve with Russian dressing for dipping.
Slice four bun-shaped "cheeks" from a head of iceberg lettuce. Two cheeks make a bun. Fill it with roast lamb, red onions and black olives, then top with a dollop of tzatziki.
Waffle Tuna Melt
Layer tuna salad and cheddar cheese between two of your favorite savory waffles, then press in a skillet or panini press.
Spread a thin 1-egg omelet with jam, and layer ham and cheese on top. Roll into a tube, cut into pinwheels and dust with powdered sugar before eating.
Bacon, Egg and Cheese Hand Roll
Roll scrambled eggs, cooked bacon, sliced cheese and optional sushi rice up in nori, like a hand roll.
Pulled Pork Summer Roll
Wrap smoked shredded pork and coleslaw in a rice wrapper, roll it up like a burrito and serve with vinegary barbecue sauce for dipping.
Cheese Steak Taco
Stuff a corn tortilla with shredded provolone, thinly sliced steak, and sauteed peppers and onions.
Mix prepared horseradish into cream cheese and spread over a hash brown patty. Top with your favorite smoked fish, thinly sliced scallions and another hash brown patty.
Cut a block of halloumi cheese into thin, palm-sized squares, then grill until firm. Layer one piece with cold cuts, roasted peppers, pepperoncini and shredded iceberg lettuce, dress with olive oil and red wine vinegar, and top with the other piece of halloumi.