22 Delicious Sandwich Maker Recipes for Quick Meals

Are you ready to transform your sandwich maker into the MVP of your kitchen? Whether you’re whipping up quick weeknight dinners, craving some comfort food, or just looking for a tasty way to spice up your meals, we’ve got you covered. Dive into our roundup of 22 Delicious Sandwich Maker Recipes for Quick Meals that promise to delight your taste buds and simplify your cooking routine. Let’s get toasting!

Grilled Cheese Sandwich

You know there’s nothing quite like the comfort of a perfectly grilled cheese sandwich, especially when you’re craving something simple yet utterly satisfying. Let’s make one that’s crispy on the outside, gooey on the inside, and just plain delicious.

Ingredients

• 2 slices of artisan sourdough bread, 1/2 inch thick
• 2 oz sharp cheddar cheese, thinly sliced
• 2 oz Gruyère cheese, thinly sliced
• 1 tbsp clarified butter
• 1 tbsp Dijon mustard

Instructions

1. Preheat a cast-iron skillet over medium-low heat for 5 minutes to ensure even cooking.
2. Spread Dijon mustard evenly on one side of each bread slice for a tangy depth of flavor.
3. Layer the sharp cheddar and Gruyère cheeses between the mustard-spread sides of the bread slices, ensuring full coverage to the edges for maximum melt.
4. Brush the outer sides of the sandwich with clarified butter, which has a higher smoke point and imparts a rich, nutty flavor.
5. Place the sandwich in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is fully melted, pressing down gently with a spatula to ensure even contact with the heat.
6. For an extra crispy exterior, flip the sandwich once more and cook for an additional 30 seconds on each side.
7. Remove from the skillet and let it rest for 1 minute before cutting to allow the cheese to set slightly, preventing oozing.

Kick back and enjoy the symphony of textures—crispy, buttery bread giving way to a stretchy, molten cheese center. Try serving it with a side of tomato soup for dunking, or add a sprinkle of flaky sea salt on top for an extra flavor boost.

Ham and Cheese Panini

You know those days when you’re craving something hearty, cheesy, and just a little bit crispy? That’s when a ham and cheese panini comes to the rescue, perfectly toasted to golden perfection.

Ingredients

• 2 slices of artisan sourdough bread
• 2 oz of thinly sliced Black Forest ham
• 2 oz of aged Gruyère cheese, grated
• 1 tbsp of Dijon mustard
• 1 tbsp of unsalted butter, softened

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a heavy skillet and a foil-wrapped brick will work as a substitute.
2. Spread the Dijon mustard evenly on one side of each slice of sourdough bread.
3. Layer the Black Forest ham and grated Gruyère cheese on the mustard side of one bread slice, then top with the second slice, mustard side down.
4. Butter the outside of both bread slices lightly but thoroughly with the softened unsalted butter.
5. Place the sandwich in the preheated panini press and close the lid. Cook for 3-4 minutes, or until the bread is golden brown and the cheese is fully melted.
6. Tip: For an extra crispy exterior, butter the bread right before cooking. Tip: Let the sandwich sit for a minute after cooking to allow the cheese to set slightly. Tip: Experiment with adding a thin layer of fig jam for a sweet contrast to the savory ham and cheese.

Zesty and satisfying, this panini boasts a crispy exterior with a gooey, melty center. Serve it with a side of pickles or a light arugula salad for a complete meal that’s sure to impress.

Turkey and Avocado Pressed Sandwich

Ready to elevate your lunch game? This turkey and avocado pressed sandwich is a game-changer, combining creamy textures with a satisfying crunch. Perfect for a quick meal that feels gourmet.

Ingredients

• 2 slices of artisan sourdough bread
• 1/4 cup of ripe avocado, mashed
• 4 oz of thinly sliced roasted turkey breast
• 1 tbsp of Dijon mustard
• 1/2 cup of arugula
• 1 oz of aged white cheddar, thinly sliced
• 1 tbsp of clarified butter

Instructions

1. Heat a panini press to 375°F.
2. Spread the Dijon mustard evenly on one slice of the sourdough bread.
3. Layer the roasted turkey breast, mashed avocado, arugula, and aged white cheddar on top of the mustard-spread bread.
4. Top with the second slice of sourdough bread.
5. Brush the outside of both bread slices with clarified butter.
6. Place the sandwich in the panini press and close the lid.
7. Press for 3-4 minutes, or until the bread is golden brown and the cheese has melted.
8. Remove the sandwich from the press and let it rest for 1 minute before slicing.

Delight in the contrast of the crispy exterior against the creamy avocado and melted cheese. Serve with a side of sweet potato fries for a complete meal that’s sure to impress.

Caprese Sandwich

Ready to elevate your lunch game? This Caprese Sandwich is a fresh, flavorful twist on the classic, combining juicy tomatoes, creamy mozzarella, and fragrant basil for a bite that screams summer.

Ingredients

• 2 slices of artisanal sourdough bread
• 4 oz fresh mozzarella cheese, sliced into 1/4-inch thick pieces
• 1 medium heirloom tomato, sliced into 1/4-inch thick rounds
• 6 fresh basil leaves
• 1 tbsp extra-virgin olive oil
• 1 tsp balsamic glaze
• Sea salt and freshly ground black pepper, to season

Instructions

1. Preheat a panini press to 375°F. If you don’t have a panini press, a grill pan over medium heat will work.
2. Brush one side of each sourdough slice lightly with extra-virgin olive oil. This will ensure a golden, crispy exterior.
3. Layer the mozzarella slices and tomato rounds on the unoiled side of one bread slice. Season lightly with sea salt and black pepper.
4. Arrange the basil leaves over the tomatoes for a burst of freshness. Drizzle with balsamic glaze for a touch of sweetness and acidity.
5. Top with the second bread slice, oiled side up, and press gently to secure the layers.
6. Place the sandwich in the panini press and cook for 3-4 minutes, until the bread is golden and the cheese begins to melt. If using a grill pan, weigh the sandwich down with a heavy skillet and flip halfway through cooking.
7. Remove from heat and let rest for a minute before slicing. This allows the cheese to set slightly, making the sandwich easier to cut.

Every bite of this Caprese Sandwich offers a delightful contrast between the crispy sourdough and the soft, melty interior. Serve it with a side of mixed greens dressed in a light vinaigrette for a complete meal that’s as beautiful as it is delicious.

Chicken Pesto Panini

Craving something deliciously simple yet packed with flavor? You’re in for a treat with this Chicken Pesto Panini, a perfect blend of juicy chicken, vibrant pesto, and melted cheese, all hugged by crispy bread.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised, pounded to 1/2-inch thickness
• 1/4 cup basil pesto, homemade or high-quality store-bought
• 4 slices sourdough bread, artisanal, about 1/2-inch thick
• 4 slices provolone cheese, aged
• 2 tbsp clarified butter
• 1/4 tsp sea salt, fine
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat a panini press to 375°F. If using a skillet, preheat over medium heat.
2. Season the chicken breasts evenly with sea salt and black pepper.
3. Heat 1 tbsp clarified butter in a skillet over medium-high heat. Add the chicken breasts, cooking for 4-5 minutes per side until the internal temperature reaches 165°F. Remove and let rest for 3 minutes before slicing thinly.
4. Spread 1 tbsp basil pesto evenly on two slices of sourdough bread.
5. Layer each pesto-covered slice with 2 slices provolone cheese, followed by the sliced chicken, and then the remaining cheese.
6. Top with the remaining bread slices and brush the outsides lightly with the remaining clarified butter.
7. Place the sandwiches in the panini press, pressing down gently. Cook for 3-4 minutes until the bread is golden and crispy, and the cheese is melted. If using a skillet, cook for 2-3 minutes per side, pressing down with a spatula.
8. Remove from heat, let stand for 1 minute, then slice diagonally.

With its crispy exterior and gooey, flavorful interior, this Chicken Pesto Panini is a weekday hero. Try serving it with a side of sweet potato fries or a crisp arugula salad for a complete meal.

BBQ Pulled Pork Sandwich

Oh, you’re in for a treat with this BBQ pulled pork sandwich. It’s the kind of meal that feels like a hug, with tender, smoky pork and just the right amount of tangy sauce. Perfect for those days when you crave something hearty and satisfying.

Ingredients

• 3 lbs pork shoulder, trimmed of excess fat
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup brown sugar, packed
• 1 tbsp Worcestershire sauce
• 1 tsp liquid smoke
• 4 brioche buns, lightly toasted
• 1 cup coleslaw, for serving

Instructions

1. Preheat your oven to 300°F (150°C).
2. In a small bowl, combine smoked paprika, garlic powder, cumin, salt, and black pepper to create a dry rub.
3. Massage the dry rub evenly over the pork shoulder, ensuring full coverage.
4. Place the pork in a Dutch oven and pour apple cider vinegar around it, not over the top, to keep the rub intact.
5. Cover with a lid and roast in the preheated oven for 4 hours, or until the pork is fork-tender.
6. While the pork cooks, whisk together ketchup, brown sugar, Worcestershire sauce, and liquid smoke in a saucepan over medium heat. Simmer for 5 minutes, then set aside.
7. Once the pork is done, remove from the oven and let it rest for 10 minutes. Then, shred the pork using two forks.
8. Toss the shredded pork with the prepared BBQ sauce until evenly coated.
9. Serve the pulled pork on toasted brioche buns, topped with coleslaw.

Velvety and rich, the pork melts in your mouth, while the coleslaw adds a crisp contrast. Try serving it with pickled jalapeños for an extra kick that cuts through the sweetness.

Vegetable Panini

Vegetable paninis are the ultimate quick-fix lunch that don’t skimp on flavor or freshness. You’ll love how the crisp veggies and melted cheese come together in this easy-to-make sandwich.

Ingredients

• 2 slices of artisanal sourdough bread
• 1 tbsp extra virgin olive oil
• 1/4 cup roasted red peppers, thinly sliced
• 1/4 cup fresh arugula
• 2 oz aged provolone cheese, thinly sliced
• 1 tbsp balsamic glaze
• 1/2 tsp sea salt flakes
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat a panini press to 375°F. If you don’t have a panini press, a grill pan and a heavy skillet will work as a substitute.
2. Brush one side of each sourdough slice with extra virgin olive oil. This will ensure a golden, crispy exterior.
3. Layer the roasted red peppers, arugula, and provolone cheese on the unoiled side of one bread slice. Drizzle with balsamic glaze and season with sea salt flakes and black pepper.
4. Top with the second bread slice, oiled side facing up, to assemble the sandwich.
5. Place the sandwich in the panini press and cook for 3-4 minutes, or until the bread is golden and the cheese has melted. For even cooking, press down gently but firmly.
6. Remove the panini from the press and let it rest for 1 minute before slicing. This allows the cheese to set slightly, preventing a messy first bite.

Now, the moment of truth. Notice the perfect grill marks and the way the provolone oozes just enough to meld with the peppery arugula and sweet balsamic. Serve it with a side of kettle-cooked chips or a simple green salad for a complete meal.

Reuben Sandwich

Reuben sandwiches are the ultimate comfort food, packing a punch of flavor between two slices of toasted rye. You’ll love how the tangy sauerkraut and creamy Russian dressing come together with the savory corned beef and melted Swiss cheese.

Ingredients

• 8 slices of rye bread
• 1 lb thinly sliced corned beef
• 1 cup sauerkraut, drained
• 8 slices Swiss cheese
• 1/2 cup Russian dressing
• 2 tbsp unsalted butter, softened

Instructions

1. Preheat a large skillet or griddle over medium heat, about 350°F.
2. Spread 1 tbsp of Russian dressing on one side of each slice of rye bread.
3. Layer 4 slices with corned beef, followed by 1/4 cup sauerkraut and 2 slices Swiss cheese each.
4. Top with the remaining slices of bread, dressing side down, to form sandwiches.
5. Butter the outside of each sandwich with 1/2 tbsp of softened butter.
6. Place sandwiches on the preheated skillet, cooking for 3-4 minutes per side or until the bread is golden brown and the cheese is melted.
7. Use a spatula to press down gently on the sandwiches as they cook to ensure even browning.
8. Remove from heat and let rest for 1 minute before slicing diagonally.

Best enjoyed hot, the Reuben sandwich offers a delightful crunch from the toasted rye, a melt-in-your-mouth quality from the cheese, and a robust flavor profile that’s hard to resist. Try serving it with a side of pickles for an extra tangy bite.

Peanut Butter and Jelly Sandwich

Ever find yourself craving something simple yet satisfying? A peanut butter and jelly sandwich is the ultimate comfort food, easy to whip up and always hits the spot.

Ingredients

• 2 slices of artisan whole wheat bread
• 2 tablespoons of creamy, unsweetened peanut butter
• 1 tablespoon of organic strawberry preserves
• 1 teaspoon of European-style butter, softened

Instructions

1. Place a non-stick skillet over medium-low heat to warm up while you prepare the sandwich.
2. Spread the European-style butter evenly on one side of each slice of artisan whole wheat bread. This will ensure a golden, crispy exterior.
3. On the unbuttered side of one slice, evenly distribute the creamy, unsweetened peanut butter using a butter knife.
4. On the unbuttered side of the second slice, spread the organic strawberry preserves evenly to complement the peanut butter.
5. Press the two slices together, buttered sides out, to form your sandwich. Tip: For an even melt, let the sandwich sit for a minute before cooking.
6. Place the sandwich in the preheated skillet. Cook for 2-3 minutes on each side, or until the bread is golden brown and the fillings are slightly warmed through. Tip: Press down lightly with a spatula for even browning.
7. Remove the sandwich from the skillet and let it cool for a minute before slicing. Tip: Cutting diagonally not only looks appealing but makes it easier to handle.

With its crispy exterior and gooey, sweet-and-salty interior, this peanut butter and jelly sandwich is a nostalgic treat. Try serving it with a cold glass of almond milk for a classic pairing, or get creative by adding banana slices for an extra layer of flavor.

Chocolate and Banana Panini

Let’s talk about a sweet twist on a classic sandwich that’ll make your taste buds dance. This Chocolate and Banana Panini is the perfect blend of gooey, sweet, and crispy, ideal for those moments when you’re craving something indulgent yet simple.

Ingredients

• 2 slices of artisan sourdough bread
• 1 ripe banana, thinly sliced
• 2 oz dark chocolate, finely chopped
• 1 tbsp unsalted butter, clarified
• 1 tsp granulated sugar
• 1/4 tsp ground cinnamon

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a skillet and a heavy pan can work as a substitute.
2. While the press heats, assemble the sandwich by layering the banana slices and chopped dark chocolate between the two slices of sourdough bread.
3. Brush the outside of the sandwich lightly with clarified butter. This ensures a golden, crispy exterior without burning.
4. Sprinkle the granulated sugar and ground cinnamon over the buttered exterior for a caramelized, spiced crust.
5. Place the sandwich in the panini press and cook for 3-4 minutes, or until the bread is golden brown and the chocolate has melted.
6. Remove from the press, let it sit for a minute to cool slightly, then slice diagonally for serving.

Every bite of this panini offers a delightful contrast between the crispy, cinnamon-sugar crust and the molten chocolate and soft banana inside. Try serving it with a scoop of vanilla ice cream for an extra decadent treat.

Egg and Cheese Breakfast Sandwich

Nothing starts your day off right like a hearty Egg and Cheese Breakfast Sandwich. It’s quick, delicious, and packed with protein to keep you fueled.

Ingredients

• 2 slices of artisanal sourdough bread
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup sharp cheddar cheese, grated
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp whole milk

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) and add 1/2 tbsp of clarified butter, swirling to coat the pan evenly.
2. In a mixing bowl, combine the lightly beaten eggs, whole milk, sea salt, and black pepper, whisking until fully incorporated.
3. Pour the egg mixture into the skillet, stirring gently with a silicone spatula for 2-3 minutes until softly scrambled.
4. Remove the eggs from the skillet and set aside on a warm plate.
5. In the same skillet, add the remaining 1/2 tbsp of clarified butter and toast the sourdough bread slices for 1-2 minutes per side until golden brown.
6. Layer the scrambled eggs and grated sharp cheddar cheese on one slice of toasted sourdough, then top with the second slice.
7. Return the sandwich to the skillet, pressing down lightly with a spatula, and cook for an additional 1-2 minutes until the cheese begins to melt.

Velvety scrambled eggs and melted cheddar cheese between crispy sourdough create a perfect balance of textures. For an extra kick, add a dash of hot sauce or serve with a side of avocado slices.

Tuna Melt Sandwich

Vibrant and satisfying, a tuna melt sandwich is the perfect blend of creamy, crunchy, and cheesy. You’ll love how the flavors come together in this easy-to-make classic.

Ingredients

• 2 cans (5 oz each) of wild-caught tuna in water, drained
• 1/4 cup of high-quality mayonnaise
• 1 tbsp of Dijon mustard
• 1/4 cup of finely diced red onion
• 1/4 cup of finely diced celery
• 1 tbsp of fresh lemon juice
• 1/2 tsp of sea salt
• 1/4 tsp of freshly ground black pepper
• 4 slices of artisan sourdough bread
• 4 slices of sharp cheddar cheese
• 2 tbsp of unsalted butter, softened

Instructions

1. In a medium mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, red onion, celery, lemon juice, sea salt, and black pepper. Mix gently until all ingredients are evenly incorporated.
2. Heat a large skillet over medium heat for 2 minutes to ensure even cooking.
3. Butter one side of each slice of sourdough bread. This will be the outer side of your sandwich for a golden, crispy finish.
4. Place two slices of bread, buttered side down, in the skillet. Top each with half of the tuna mixture, spreading it evenly to the edges.
5. Layer two slices of sharp cheddar cheese on top of the tuna mixture on each sandwich, then cover with the remaining slices of bread, buttered side up.
6. Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted. Press down gently with a spatula to ensure even browning.
7. Remove from the skillet and let rest for 1 minute before slicing. This allows the cheese to set slightly for easier handling.

Rich in flavor and texture, this tuna melt sandwich offers a delightful contrast between the crispy bread and the creamy, cheesy filling. Serve it with a side of pickles or a light salad for a complete meal.

Philly Cheesesteak Sandwich

Philly cheesesteak sandwiches are the ultimate comfort food, perfect for when you’re craving something hearty and satisfying. You’ll love how the melted cheese and tender beef come together in every bite.

Ingredients

• 1 lb ribeye steak, thinly sliced
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 slices provolone cheese
• 2 hoagie rolls, split lengthwise
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of clarified butter.
2. Once the butter is shimmering, add the thinly sliced ribeye steak. Cook for 3-4 minutes, stirring occasionally, until the beef is browned but still pink in the center. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Remove the beef from the skillet and set aside. In the same skillet, add the remaining tbsp of clarified butter.
4. Add the thinly sliced yellow onion and green bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized. Tip: A pinch of salt will help draw out the moisture and speed up the caramelization process.
5. Return the beef to the skillet with the vegetables. Add Worcestershire sauce, garlic powder, salt, and black pepper. Stir to combine and cook for an additional 2 minutes.
6. Divide the beef and vegetable mixture evenly between the split hoagie rolls. Top each with 2 slices of provolone cheese.
7. Place the sandwiches under a broiler set to high for 1-2 minutes, or until the cheese is melted and bubbly. Tip: Watch closely to prevent the bread from burning.

You’ll be amazed by the juicy, flavorful beef paired with the creamy, melted cheese. For an extra kick, serve with a side of pickled jalapeños or a drizzle of hot sauce.

Monte Cristo Sandwich

Very few sandwiches can claim the delightful contrast of sweet and savory quite like the Monte Cristo. You’ll love how its crispy exterior gives way to layers of ham, turkey, and melty cheese, all dusted with a whisper of powdered sugar.

Ingredients

• 8 slices of brioche bread, 1/2 inch thick
• 4 slices of Black Forest ham
• 4 slices of roasted turkey breast
• 4 slices of Gruyère cheese
• 4 slices of Emmental cheese
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pure vanilla extract
• 2 tablespoons clarified butter
• Powdered sugar, for dusting
• Raspberry preserves, for serving

Instructions

1. Preheat a non-stick skillet over medium heat and add 1 tablespoon of clarified butter, ensuring it coats the bottom evenly.
2. In a shallow dish, whisk together the lightly beaten eggs, whole milk, ground nutmeg, and pure vanilla extract until fully combined.
3. Assemble 4 sandwiches by layering each with 1 slice of Black Forest ham, 1 slice of roasted turkey breast, 1 slice of Gruyère, and 1 slice of Emmental between two slices of brioche bread.
4. Dip each assembled sandwich into the egg mixture, allowing each side to soak for 10 seconds to ensure even coating.
5. Place the dipped sandwich into the preheated skillet, cooking for 3-4 minutes on each side or until golden brown and the cheese begins to melt.
6. Repeat with the remaining sandwiches, adding more clarified butter to the skillet as needed to prevent sticking.
7. Once all sandwiches are cooked, transfer them to a cutting board and let rest for 1 minute before slicing diagonally.
8. Dust the tops with powdered sugar and serve warm with a side of raspberry preserves for dipping.

Here’s the deal: the Monte Cristo’s magic lies in its golden, custardy crust and the gooey cheese pull that awaits inside. Try serving it with a side of spicy aioli for an unexpected twist that’ll have everyone asking for seconds.

Cuban Sandwich

Zesty and satisfying, the Cuban sandwich is a masterpiece of flavors and textures that you can easily whip up at home. Imagine layers of succulent pork, melted cheese, and tangy pickles pressed between crispy bread—it’s a bite of heaven.

Ingredients

• 1 loaf Cuban bread, sliced lengthwise
• 1/2 cup yellow mustard
• 1 lb roasted pork shoulder, thinly sliced
• 1/2 lb smoked ham, thinly sliced
• 1/2 lb Swiss cheese, thinly sliced
• 1/2 cup dill pickles, thinly sliced
• 2 tbsp unsalted butter, softened

Instructions

1. Preheat a sandwich press or a large skillet over medium heat to 350°F.
2. Spread yellow mustard evenly on both cut sides of the Cuban bread.
3. Layer the bottom half of the bread with roasted pork shoulder, smoked ham, Swiss cheese, and dill pickles in that order.
4. Place the top half of the bread over the fillings and press down gently.
5. Spread softened unsalted butter on the outer sides of the sandwich.
6. Place the sandwich in the press or skillet and cook for 5 minutes, or until the bread is golden brown and the cheese has melted.
7. Flip the sandwich carefully and cook for another 5 minutes to ensure even crispiness.
8. Remove from heat and let it rest for 2 minutes before slicing.
9. Slice the sandwich diagonally and serve immediately.

Every bite of this Cuban sandwich offers a crispy exterior with a melt-in-your-mouth interior, where the tanginess of the pickles cuts through the richness of the meats and cheese. Try serving it with a side of plantain chips for an authentic Cuban experience.

Brie and Apple Panini

You’re going to love this Brie and Apple Panini—it’s the perfect blend of sweet, savory, and downright delicious. Imagine crispy bread hugging melted brie and thinly sliced apples, with a hint of honey for that extra touch of magic.

Ingredients

• 2 slices of artisan sourdough bread
• 4 oz Brie cheese, sliced
• 1/2 medium Honeycrisp apple, thinly sliced
• 1 tbsp unsalted butter, softened
• 1 tbsp honey
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a panini press to 375°F. If you don’t have a panini press, a skillet and a heavy pan will work as a press.
2. Butter one side of each slice of sourdough bread with the softened unsalted butter.
3. Place the slices buttered-side down on a clean surface. Layer the Brie cheese and Honeycrisp apple slices evenly on one slice.
4. Drizzle honey over the apple slices and sprinkle with freshly ground black pepper.
5. Top with the second slice of bread, buttered-side up.
6. Carefully transfer the sandwich to the preheated panini press. Close the lid and cook for 3-4 minutes, or until the bread is golden brown and the cheese is melted.
7. Remove the panini from the press and let it rest for 1 minute before slicing. This allows the cheese to set slightly, making it easier to cut.

Now, the Brie and Apple Panini is ready to enjoy. The contrast between the crispy exterior and the gooey, melted Brie with the crisp apples is simply irresistible. Try serving it with a side of mixed greens drizzled with balsamic glaze for a complete meal.

BLT Sandwich

Hey, you know those days when you crave something simple yet utterly satisfying? That’s where the classic BLT sandwich comes in, with its crispy bacon, fresh lettuce, and juicy tomatoes nestled between slices of toasted bread.

Ingredients

• 4 slices of artisanal sourdough bread, toasted
• 6 strips of thick-cut applewood-smoked bacon, cooked to crisp
• 2 leaves of butter lettuce, washed and dried
• 1 large heirloom tomato, sliced 1/4-inch thick
• 2 tablespoons of high-quality mayonnaise
• 1/2 teaspoon of freshly ground black pepper
• 1/4 teaspoon of sea salt

Instructions

1. Preheat a skillet over medium heat and cook the bacon strips for 4-5 minutes per side until they reach a golden crisp. Transfer to a paper towel-lined plate to drain.
2. While the bacon cooks, toast the sourdough bread slices in a toaster or on a grill pan for 2-3 minutes per side until golden and crisp.
3. Spread 1/2 tablespoon of mayonnaise evenly on one side of each toasted bread slice.
4. Layer two slices of bread with the butter lettuce leaves, followed by the heirloom tomato slices. Season the tomatoes with sea salt and freshly ground black pepper.
5. Arrange the crispy bacon strips over the tomatoes, then top with the remaining bread slices, mayonnaise side down.
6. Cut the sandwiches diagonally and serve immediately for the best texture and flavor.

With its crunch from the bacon and toast, freshness from the lettuce and tomato, and creaminess from the mayonnaise, this BLT is a symphony of textures. Try serving it with a side of sweet potato fries or a crisp pickle for an extra touch of delight.

Buffalo Chicken Sandwich

Just when you thought your sandwich game couldn’t get any better, here comes the Buffalo Chicken Sandwich to prove you wrong. It’s spicy, it’s tangy, and it’s downright delicious—perfect for those days when you’re craving something with a bit of a kick.

Ingredients

• 1 lb boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 cup hot sauce (preferably Frank’s RedHot)
• 1/4 cup unsalted butter, melted
• 4 brioche buns, lightly toasted
• 1/2 cup blue cheese dressing
• 1 cup iceberg lettuce, shredded
• 1/2 cup celery, thinly sliced

Instructions

1. In a large bowl, combine the chicken breasts and buttermilk, ensuring each piece is fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. In a separate bowl, whisk together the flour, garlic powder, smoked paprika, and cayenne pepper until well combined.
3. Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture, pressing lightly to adhere.
4. Heat a large skillet over medium-high heat and add enough oil to coat the bottom. Once the oil shimmers, add the chicken and cook for 4-5 minutes per side, or until golden brown and cooked through.
5. In a small bowl, whisk together the hot sauce and melted butter. Brush the mixture over the cooked chicken, coating each piece evenly.
6. Spread blue cheese dressing on the bottom half of each toasted brioche bun. Top with a piece of buffalo chicken, shredded lettuce, and sliced celery. Close with the top half of the bun.

Mouthwatering doesn’t even begin to describe this sandwich. The crispy, spicy chicken paired with the cool, creamy blue cheese dressing and the crunch of fresh lettuce and celery creates a symphony of textures and flavors. Try serving it with a side of extra hot sauce for those who dare to turn up the heat.

Pizza Panini

Believe it or not, your favorite pizza and sandwich just had a delicious baby. This Pizza Panini combines the gooey, cheesy goodness of pizza with the crispy, pressed perfection of a panini.

Ingredients

• 1 cup shredded mozzarella cheese, preferably whole milk
• 1/2 cup marinara sauce, homemade or high-quality store-bought
• 4 slices sourdough bread, about 1/2 inch thick
• 1/4 cup pepperoni slices, thinly sliced
• 2 tbsp unsalted butter, clarified
• 1 tsp dried oregano
• 1/2 tsp garlic powder

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a grill pan and a heavy skillet will work as a substitute.
2. Spread 1 tbsp of clarified butter on one side of each sourdough bread slice. This will ensure a golden, crispy exterior.
3. On the unbuttered side of two bread slices, evenly distribute the shredded mozzarella cheese, followed by the pepperoni slices. Spoon the marinara sauce over the pepperoni, then sprinkle with dried oregano and garlic powder.
4. Top with the remaining bread slices, buttered side up, to form two sandwiches.
5. Place the sandwiches in the preheated panini press. Close the lid and cook for 4-5 minutes, or until the bread is golden brown and the cheese is fully melted.
6. Remove the sandwiches from the press and let them rest for 1 minute before slicing. This allows the cheese to set slightly, making the sandwich easier to cut.

Zesty and satisfying, this Pizza Panini boasts a crispy exterior with a molten, cheesy center. Serve it with a side of extra marinara for dipping, or cut into strips for a fun, shareable appetizer.

French Dip Sandwich

Kick off your culinary adventure with this French Dip Sandwich, a classic that’s all about tender meat and a rich, savory broth. You’ll love how simple it is to bring this deli favorite into your kitchen.

Ingredients

• 1 1/2 lbs beef chuck roast, trimmed
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 2 cups beef stock, preferably homemade
• 1 tbsp Worcestershire sauce
• 1 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 4 French rolls, split
• 4 slices provolone cheese

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the beef chuck roast with sea salt and freshly ground black pepper.
3. Heat extra-virgin olive oil in a large Dutch oven over medium-high heat. Sear the roast until browned on all sides, about 4 minutes per side.
4. Remove the roast and set aside. In the same pot, add thinly sliced yellow onion and minced garlic. Cook until softened, about 3 minutes.
5. Return the roast to the pot. Add beef stock and Worcestershire sauce. Bring to a simmer.
6. Cover and transfer to the oven. Cook until the meat is fork-tender, about 3 hours.
7. Remove the roast from the pot and let it rest for 10 minutes. Slice thinly against the grain.
8. Strain the cooking liquid and skim off any fat. This is your au jus for dipping.
9. Preheat your broiler. Place split French rolls on a baking sheet, cut side up. Top with sliced beef and provolone cheese.
10. Broil until the cheese is melted and bubbly, about 2 minutes.
11. Serve the sandwiches hot with a side of warm au jus for dipping.

Savory and satisfying, the French Dip Sandwich boasts melt-in-your-mouth beef and a deeply flavorful au jus. Try serving it with a crisp pickle spear for a refreshing contrast.

Chicken Caesar Wrap

Sometimes, you just need a quick, satisfying meal that doesn’t skimp on flavor. That’s where this Chicken Caesar Wrap comes in—packed with crisp greens, tender chicken, and a creamy dressing, all wrapped up in a soft tortilla.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 tbsp extra-virgin olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 cups romaine lettuce, finely chopped
• 1/4 cup Caesar dressing, homemade or store-bought
• 1/4 cup grated Parmesan cheese
• 4 large flour tortillas (10-inch)
• 1/2 cup croutons, lightly crushed

Instructions

1. Preheat a large skillet over medium-high heat (375°F) and add the olive oil.
2. Season the chicken slices with garlic powder, onion powder, salt, and pepper. Add to the skillet and cook for 5-6 minutes per side, until golden brown and the internal temperature reaches 165°F.
3. Transfer the cooked chicken to a cutting board and let it rest for 3 minutes before slicing into thin strips.
4. In a large bowl, toss the romaine lettuce with Caesar dressing and grated Parmesan cheese until evenly coated.
5. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
6. Divide the dressed lettuce among the tortillas, then top with sliced chicken and crushed croutons.
7. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling.
8. Slice each wrap in half diagonally and serve immediately.

The wrap offers a delightful crunch from the fresh lettuce and croutons, balanced by the creamy dressing and savory chicken. Try serving it with a side of sweet potato fries for a satisfying meal that’s sure to please.

Smoked Salmon and Cream Cheese Bagel

Breakfast just got a whole lot better with this smoked salmon and cream cheese bagel. It’s the perfect blend of creamy, smoky, and crunchy that’ll make your morning routine something to look forward to.

Ingredients

• 1 everything bagel, sliced in half
• 2 tbsp whipped cream cheese
• 2 oz cold-smoked salmon, thinly sliced
• 1 tbsp capers, drained
• 1/4 cup red onion, thinly sliced
• 1 tsp fresh dill, chopped
• 1/2 tsp lemon zest
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat your oven to 350°F and toast the bagel halves on a baking sheet for 5 minutes, or until golden and crisp. Tip: For extra crunch, broil for the last 30 seconds.
2. Spread 1 tbsp of whipped cream cheese evenly on each toasted bagel half.
3. Layer 1 oz of cold-smoked salmon on top of the cream cheese on each bagel half.
4. Scatter capers and red onion slices over the salmon. Tip: Soak red onions in ice water for 10 minutes beforehand to mellow their sharpness.
5. Sprinkle fresh dill and lemon zest over the assembled bagels. Tip: Use a microplane for the finest lemon zest.
6. Drizzle extra-virgin olive oil lightly over the top for a glossy finish.

Mouthwatering doesn’t even begin to describe the contrast of textures and flavors here. The creaminess of the cheese, the silkiness of the salmon, and the bite of the bagel create a symphony in your mouth. Try serving it with a side of mixed greens dressed in a light vinaigrette for a complete meal.

Conclusion

Exploring these 22 delicious sandwich maker recipes opens up a world of quick, tasty meals perfect for any home cook in North America. Whether you’re craving something sweet, savory, or downright creative, there’s a recipe here to satisfy. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!