50 Sandwich Recipes That Are Chock Full of Flavor

Whether you break out your bread machine and make a loaf of homemade bread or simply tuck your favorite fillings between store-bought slices, there’s no beating the simplicity and satisfaction of a great sandwich. Gooey grilled cheese sandwiches for dinner, no-cook options for brown-bagging it, epic hoagies for Game Day snacking, dainty versions for tea parties—dare we say, the humble sandwich is the perfect bite for any occasion. It should come as no surprise then, that we’ve got more than a few good ideas for building one. You’ll want to try all the recipes in this roundup but there’s no beating this simple, caprese-inspired take. We give the classic combo of tomatoes and mozzarella extra heft by layering in both ham and salami. We toast the bread for a nice crunch but this sandwich would work just as well on untoasted slices.

This vegetarian riff on a classic chicken salad sandwich is both satisfying and loaded with flavor, thanks to the tangy lemon juice, stone-ground mustard and fresh herbs. We added a sprinkle of roasted pepitas and a handful of hearty baby kale for texture and crunch. Serve on toasted whole wheat bread or with vegetables and crackers for a wholesome meal.

In Japan, a popular way to serve the fried pork cutlet known as tonkatsu is between thick slices of fluffy milk bread with julienned green cabbage and tonkatsu sauce. Buttering the bread helps prevent it from getting soggy—cut the crusts off for a more traditional presentation. Some people like to add mayonnaise or mustard. Enjoy this sandwich at room temperature or cold.

The easiest (and most delicious) way to feed everyone all at once? This giant muffuletta-style sandwich. We slice the top of a round loaf of bread and hollow out the inside to make room for everyone's favorite fillings: prosciutto, provolone, turkey, soppressata, mozzarella, fresh basil, roasted peppers and sliced tomatoes.

The citrusy aromatics of galangal paired with cilantro and garlic transform an otherwise bland chicken breast into a delicious filling for this bánh mì. Galangal, ginger’s zestier cousin, is widely available at Southeast Asian markets and is worth seeking out. The various components of this recipe, such as the pickles and dressing, may be made in advance. The chicken, too, may be marinated a few days ahead of time. When you’re ready to eat, simply sear off the chicken and assemble the bánh mì.

This sandwich of white bread and cheese spread is far from pretentious, but it became popular at a pretty fancy event: the Masters golf tournament in Augusta, where it’s still sold for just $1.50. Pimiento cheese spread itself far predates the Masters: The first published recipe can be traced to a 1908 issue of Good Housekeeping.

This fried tofu sandwich is so phenomenal, it just might unite vegans and meat eaters once and for all. The tofu gets soaked in a seasoned pickle brine (if you know, you know), then blanketed in a sweet mustard glaze and battered with a savory flour mixture. After a quick fry, the crispy patty is ready to get stacked on a bun with shredded lettuce, dill pickles and a fast and delicious vegan Buffalo mayo.

Generally eaten as a snack or for breakfast, fruit sandwiches are thought to have been created in Japan more than a century ago. You can find them at bakeries, cafes and convenience stores, but they are really easy to make at home. Choose one type of fruit or several kinds (just be sure it is fresh and ripe), then layer the pieces with sweetened whipped cream between thick slices of fluffy milk bread. How the cross section looks after you cut the sandwich depends on how you arrange the fruit. Search the Internet for other ideas and get as creative as you like.

A Muffuletta is a pressed sandwich (filled with cold cuts, cheese and an olive spread) that only gets better as it sits. So it's the perfect thing to take on a camping trip: while you're out hiking or fishing, its flavors will meld all the more.

Hong Kong-style egg sandwiches, served in cha chaan tengs or "tea restaurants," consist of extra fluffy scrambled eggs on milk bread. The milk bread adds subtle sweetness and incredible softness, and the cornstarch slurry in the egg mixture helps keep them extra creamy. The small addition of chicken bouillon powder in this recipe is optional but highly recommended, as it amplifies the savory flavor.

Take everyone’s favorite sandwich to the next level by swapping out bacon for an Italian classic (pancetta) and adding burrata. Layered with crisp greens, ripe tomatoes and a homemade basil spread inside toasted focaccia, this sandwich is easy to make, and thanks to the rich, creamy cheese, utterly irresistible. 

If you are a fan of Monte Cristos, you'll love this riff on the popular Indian street food egg sandwich. It's every bit as crisp on the outside, ooey-gooey on the inside and dusted all over with confectioners' sugar. A square-shaped bread is ideal: It enables neater folding of the omelet. You will also want to use a nonstick skillet that is at least ten inches in diameter—the omelet won't fit in a smaller pan.

Inspired by the flavors of a Vietnamese banh mi, this large-format sandwich is a showstopper designed for a crowd. We stuff a boule with grilled lemongrass pork, quick-pickled carrots and daikon and colorful fresh summer herbs and vegetables, then wrap it up and weigh it down to allow the flavors to marry. A couple of hours later, the pressed sandwich is ready to slice into wedges and enjoy at a picnic or party.

Ree Drummond's easy, one-pot sloppy joes are ultra-savory and flavorful, thanks to the brown sugar, dry mustard, Worcestershire and hot sauce. Serve the meat on soft, buttered kaiser rolls and you'll be transported back to childhood.