These aren’t ordinary sandwich recipes that you can decide to make on a whim. No, these extraordinary sandwiches are the best sandwiches you must try before you die, therefore they will take a bit of preparation and intent if you plan on making them correctly. These are sandwiches that may very well change your life! And from that moment on, you will have a sandwich you can call your very own and name it after yourself and serve to friends and family and get praised for your ultimate sandwich and bask in the praise as the ask you for the recipe. But, alas it is a secret sandwich recipe and must remain a secret. Just don’t tell anyone how easy Air Fryer chicken breast is to prepare. Shhh. It’s a secret.
Okay, okay, maybe it won’t change your life, but a sandwich can make your life a whole lot better if it is good. That’s why people love to go find sandwich shops near me and get their perfect bite. And these are some of these sandwich recipes you can find.
Some of these do take a little work to make but your patience will be rewarded. So, to help with the task of getting all these sandwiches made, I have broken them down into months. You only need to make one a month to have tried the 12 best sandwiches you can eat in a year. so, take a look at the calendar and scroll down to that month and make your sandwich of the month. I would love to see any creations you can come up with. So send in pics to be added to this page.
Buffalo Chicken Sandwich (January)
January can get cold, at least where I live, so starting off with a Buffalo chicken sandwich seems like a good choice. It has a little bit of heat to warm you up and make your tastebuds dance like summer is right around the corner, which it isn’t. February is always cold. But a good chicken sandwich helps.
- 4 boneless, skinless chicken breasts
- 1/4 cup blue cheese
- 1/2 cup Greek yogurt
- 4 romaine lettuce leaves
- 4 sesame buns, toasted
- 1/2 lemon juice
- Salt and pepper to taste
- 1/2 Tbsp chili powder
- 1 red onion, sliced
- 2 Tbsp butter, melted
- 2 Tbsp hot sauce
How to make it:
- Preheat a nonstick grill. Combine the blue cheese, yogurt, and lemon juice, plus a pinch of salt and pepper. Stir and set aside.
- Season the chicken with salt, pepper, and chili powder. Place the breasts on the hot grill and cook for 5 to 6 minutes on one side before flipping them.
- Add the onion to the grill’s perimeter. (If you’re using a grill pan, you’ll need to wait to remove the chicken before grilling the onions.) Cook the chicken until firm and springy to the touch, 4 to 5 minutes more. Remove it to a plate, along with the grilled onions.
- Combine the butter and hot sauce and brush the mixture all over the chicken. Place a leaf of romaine on the base of each bun. Top with a chicken breast and spoon on some blue-cheese sauce. Add grilled onions and the top half of the bun. Makes 4 servings
Per Serving: 421 calories, 44 grams (g) protein, 25 g carbohydrates (1 g fiber), 16 g fat, 680 mg sodium (Photo by Kelly Redfield)
World’s Best Meatball Sub Sandwich (February)
After a great chicken sandwich is January let’s celebrate a cold February with some beef in the form of balls. Yes, a meatball sub to fill our bellies while we fatten up for the rest of the winter. The crunch of the French baguette will remind you of the crunch of walking through snow, but the flavor of the sauce will make the winter a little less bleak.
- 1 lb ground beef
- 3?4 cup bread crumbs
- 2 tsp dried Italian seasoning
- 2 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp parmesan cheese, grated
- 1 egg, beaten
- 1 French baguette
- 1 tbsp extra-virgin olive oil
- 1?2 tsp garlic powder
- 1 pinch salt, or to taste
- 1 jar (14 ounce) spaghetti sauce
- 4 slice provolone cheese
How to Make it:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, parmesan cheese, and egg. Shape into 12 meatballs and place in a baking dish.
- Bake for 15 to 20 minutes in the preheated oven or until cooked through. Meanwhile, cut the baguette in half lengthwise and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball’s time or until lightly toasted.
- While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
Copycat Chick-Fil-A Sandwich (March)
You may not have a Chick-Fil-A franchise near by you and if so you have my condolences. But no since in missing out completely, not when you can make your own Chick-Fil-A chicken sandwich and see what you have been missing.
Prep time: 1 hour
Cook time: 10 minutes
Total time: 1 hour and 10 minutes
Servings: 2 sandwiches
- 2 thin chicken breasts
- 1/4 cup pickle juice
- 1 egg
- 1/8 cup milk
- 1/2 cup flour
- 1 tablespoon powdered sugar
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon basil
- 1/4 cup peanut oil
- 2 buns
- 1 teaspoon paprika
- Salt and pepper
How to make it:
- Put the chicken breasts in a plastic bag of pickle juice. You heard me right. The secret is pickle juice. Let it marinate for an hour.
- Beat together an egg and milk
- Mix together the flour, sugar, garlic salt, celery salt, basil, salt and pepper
- Put the oil in a skillet on medium-high heat
- Coat each chicken piece in the egg mixture. Coat again with the flour mixture
- Fry each piece for 3-4 minutes per side. The chicken should look golden brown and cooked all the way through.
- Dry the chicken on paper towels
- Butter the sandwich buns
- Assemble your sandwich, add your favorite condiments and eat more chicken on Sundays!
Tip #1: Canola oil, a more common type of oil, may be substituted for the peanut oil, but I recommend using peanut oil. I tried the recipe using both oils and found that the peanut oil gave it a better flavor.
Tip #2: Here’s a great kitchen hack I learned about sugar. If you only have granulated sugar, don’t go out and get a whole bag of powdered sugar just for this recipe. Just pulverize the same amount of sugar in a blender for 15 seconds.
Source: Spoon University (Photo by Kelly Redfield)
Grilled Mac and Cheese Sandwich recipe (April)
Not much to this recipe for directions, but it is simple and delicious. Spring is coming and mac and cheese is ready for the challenge.
- 4 slices Sourdough (or other dense bread)
- 1½ cups leftover Macaroni & Cheese
- 8 slices American or Cheddar Cheese
- 2 tbsp Butter
How to Make it:
- Make mac and cheese (I like Velveeta, but whatever you like)
- Butter on side of each slice of bread.
- Put mac and cheese on bread.
- Put cheese slice on mac and cheese.
- Put slice of bread on top.
- Cook in pan until cheese is melted.
Source: Yummm Recipes
Turkey Cobb Sandwich (May)
With the weather turning warmer and the need to trim a few pounds possibly, why not something a bit healthier such as turkey (okay, and bacon), but there is a lot of good stuff here such as avocado and an egg. Gotta have egg in cobb (salad) sandwich.
- 3 slices applewood-smoked bacon
- 1/2 ounce (1 tablespoon) unsalted butter, softened, plus more for roll or bun
- 1 brioche roll or hamburger bun, split
- 1/4 ripe avocado
- 1 teaspoon crumbled blue cheese, such as Roquefort
- 2 thin slices tomato
- 1 medium egg
- 4 thin slices cooked turkey
How to Make it:
- Cook bacon in a skillet over medium heat until crisp, 10 to 12 minutes. Transfer to paper towels to drain, and wipe skillet clean.
- Butter cut sides of roll or bun. Heat skillet over medium-high heat. Place roll or bun, buttered sides down, in skillet, and cook until golden brown, 1 to 3 minutes.
- Mash avocado and blue cheese in a small bowl. Spread mixture on bottom half of roll or bun. Top with tomato and bacon.
- Melt butter in skillet over medium heat. Add egg, and cook until white is set, about 1 1/2 minutes. Gently flip egg, and cook until yolk is runny in center but slightly set around edge, about 30 seconds. Remove from pan. Add turkey to pan, and heat through.
- Place turkey and egg on top of tomato. Top with remaining half of roll or bun, and serve immediately.
Source: Martha Stewart
French Onion Soup Grilled Cheese (June)
Okay, no real reason for this sandwich in June other than it is delicious. I mean, look at that picture. Oh, my! The fresh thyme leaves smell does remind me of summer and having half of this would be a great lunch on the deck.
- 1 tablespoon each grapeseed (or olive) oil and butter, for frying
- 2 slices of french baguette or french bread
- 1 tablespoon softened butter
- enough shredded gruyere cheese to generously cover both slices of bread
- about ½ cup wine-braised onions (see recipe below)
- fresh thyme leaves
- salt and pepper to taste
- Heat grapeseed oil in frying pan over medium low heat. Add butter and allow to melt.
- Spread each slice of French bread with softened butter. Add half the shredded cheese to one, pile braised onions on top, sprinkled with fresh thyme leaves, salt and pepper, then add the rest of the cheese. “Close” the sandwich with the other slice of bread, and gently press together.
- Place the sandwich in the hot pan and cook until bread is toasted brown and cheese has started to melt. Carefully flip the sandwich over in the pan and cook until the other side is toasted brown and cheese has completely melted.
- Remove the grilled sandwich from the pan and serve.
- about 1 small clove garlic per 2 onions
- onions (cook about 3-5 at a time, as you will find many uses for leftover caramelized onions)
- olive oil
- bay leaf
- fresh thyme
- salt and fresh cracked pepper
- red or white wine
- beef stock (optional)
- Cut the onions in half lengthwise, then slice thinly again lengthwise.
- For every 1 large onion, heat about 1 teaspoon olive oil in a large, heavy-bottom pan over medium heat. Add the same amount of butter, allow to melt, then add minced garlic. Allow the garlic to soften (but not color), then add the onions. Stir to coat the garlic and onions in oil+butter, add a bay leaf and a small sprig of thyme, then turn down the heat to medium low (so onions don’t burn). Continue to cook the onions until they are soft and deep golden brown, 30-40 minutes (depending on how many onions you cook).
- Add about ¼ cup red or white wine (doesn’t matter), and allow to cook down with the onions, another 5-7 minutes. You can also add beef stock, but I didn’t.
- Remove from heat and set aside enough onions for grilled cheese sandwich. The rest, throw into a pot and make French Onion Soup.
Lobster Sandwich w/Lemon Vinaigrette & Garlic Butter (July)
July definitely deserves a cool sandwich and something a little different. Chilled lobster fits the bill for both. Try this lobster sandwich and see what the fuss is all about. Yes, it is that good.
- 4 (1 1/4- to 1 1/2-lb) live lobsters
- 3 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1/3 cup thinly sliced scallions
- 1/4 cup finely chopped peeled celery
- 1/4 cup celery leaves (I left these out)
- 1/4 cup chopped flat-leaf parsley
- 1/2 stick unsalted butter
- 3 garlic cloves, smashed
- 6 hot dog buns, preferably top-split
- lemon wedges
How to Make it:
- Prepare a gas grill for direct-heat cooking over medium-high heat. (I simply put the buns under the broiler in the oven….instead of using a grill.)
- Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-lb lobsters) to 9 minutes (for 1 1/2-lb lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Save carcasses, shells, and any roe for another use (see “To Make Lobster Stock” and “To Make Lobster Oil”). Coarsely chop meat.
- Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
- Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
- Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
- Fill buns with lobster.
- Cooks’ notes:
- Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.
- Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350ºF oven 5 to 7 minutes.
Active time: 25 min
Start to finish: 50 min
Source: Gourmet magazine; July 2009
Source: Sugar and Spice Celeste
Homemade Ice Cream Sandwiches recipe (August)
Okay, maybe the ice cream sandwich is only a sandwich in name, but in August it will be really, really hot and a sandwich with ice cream will be what I would enjoy most. I think you will agree this exception to the sandwich family will be worth and your tastebuds will enjoy the cold, delicious taste.
- 2 tablespoons sugar
- 1-1/2 teaspoons cornstarch
- 1 tablespoon butter, melted
- 1/2 cup 2% milk
- 1/2 teaspoon vanilla extract
- 2/3 cup sweetened condensed milk
- 1 cup heavy whipping cream
- 1 ounce semisweet chocolate, melted
- 18 chocolate chip or sugar cookies
- Miniature semisweet chocolate chips, chocolate jimmies, chopped unsalted peanuts or flaked coconut, optional
How to Make:
- In a small saucepan, combine the sugar, cornstarch and butter; stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk.
- In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Divide between two freezer containers. Stir melted chocolate into one container until well blended. Cover and freeze both mixtures for 6 hours or until firm.
- To assemble, place 1/3 cup of ice cream on the bottom of a cookie. Top with another cookie; press down gently. If desired, roll sides of ice cream sandwich in chocolate chips, jimmies, peanuts or coconut. Wrap in plastic wrap. Repeat. Freeze until serving. Yield: 9 servings.
Source: Taste of Home
Gourmet Ramen Noodle Burger (September)
Ah, how many of us remember living off of Ramen noodles (or are still doing so). It was a staple of college dorm eating and September has students heading back to school so in tribute of that I give you the gourmet Ramen noodle burger.
RAMEN BURGER (makes 2):
- 2 packets of instant ramen noodles
- 1/2 lb ground beef
- 1 garlic glove, crushed
- 1/2 to 1 tablespoon fish sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoons sugar
- sesame oil
- arugula or lettuce
SHOYU SAUCE (or just use a splash of soy sauce, your call).
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 garlic, crushed
- 1/2 cm piece of ginger, grated
- 1 shallot or 1/4 small onion, chopped
- 1/2 teaspoon cornstarch dissolved in 1 teaspoon water
- For the ramen bun, cook your ramen (without the seasoning packet). Drain through a colander and don’t rinse with cold water. While still hot, divide the ramen into four portions, and place each portion in (we’re talking 1-2 drops of oil) lightly greased ramekins or other round containers to mold the ramen into a round shape. Place a smaller, heavier bowl over the ramen to press it into shape. Refrigerate for at least 15 minutes.
- If you’re using the beef patty recipe, combine ground beef, garlic, fish sauce, sugar and black pepper. Gently form meat into a balls, then flatten into patties. Refrigerate until needed.
- For the shoyu sauce, combine all the ingredients except the dissolved cornstarch, and bring to a boil, When it has slightly reduced, stir in the cornstarch and turn off the heat. Set aside.
- Heat a tablespoon of sesame oil in a pan, and fry both ramen patties until brown on one side and cooked on the other. Set aside, ready for the hamburger, with a bit of arugula or lettuce on one side.
- Fry your hamburger patty as you like it. Glaze it with the shoyu sauce and sesame oil to taste.
- Place cooked hamburger patty on top of the bun with the arugula or lettuce, spoon some more shoyu sauce and top with scallions.
Spiced Mini Waffle Breakfast Sandwiches with Chicken Chorizo & Guacamole (October)
With October the temperatures are finally starting to drop and a filling breakfast sandwich for lunch or dinner will really hit the spot. A little spicy to warm you up and probably a mix of ingredients you haven’t had before. Waffles and guacamole are good!
- 1 cup of Bob’s Red Mill Waffle Mix
- 2 eggs
- 2 tablespoons vegetable oil
- 3/4 cup cold milk
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 lb ground chicken chorizo, formed into 1-inch patties (about 10)
- Favorite guacamole (about 2 cups)
- Sour cream, garnish
- Red onion, garnish
- Jalapenos, garnish
- Cilantro, garnish
- Preheat a waffle maker. In large bowl, combine first nine ingredients. Using a 1/4 measuring cup, ladle waffle batter into waffle maker. Let it do it’s thing. Repeat five times. You want to use two squares of the whole waffle to make a single sandwich.
- While you are making the waffles, heat a skillet to medium heat. Add some olive oil to the pan and brown chicken chorizo for about 5 minutes on each side until all patties are cooked. Set aside.
- To serve: take one waffle square and top with your favorite guacamole. Top with two chicken chorizo patties and add more guacamole on top. Place another waffle square on top and garnish with toppings!
Source: Climbing Grier Mountain
Chicken Bahn Mi Sandwich (November)
One last healthy sandwich before December comes and we begin feasting for Winter. A Bahn Mi is a traditional Vietnamese-style sandwich typically featuring a French bread or baguette, meat, hot peppers, carrots, cucumbers, cilantro, and a pâté or spread. Trying new things is always good…even with sandwiches.
- 1 cup cucumbers, peeled, seeded and sliced on the bias
- 1 cup julienned carrots
- 1/2 cup scallions, sliced thinly
- 1/4 cup basil leaves, julienned
- 1/4 cup cilantro leaves, chopped
- 2 to 3 jalapenos, sliced into thin rings
- 3 boneless skinless Smart Chicken breasts
- 2 or 3 tablespoons cooking oil
- Salt and pepper, to taste
- 3 tablespoons mayonnaise
- 1 tablespoons Sriracha sauce
- 4 French bread hoagie buns, split
- Juice from 2 to 3 limes
- 2 tablespoons fish sauce
How to make it:
- Preheat oven to 350°F.
- In a large bowl, toss the cucumbers, carrots, scallions, basil leaves, cilantro, and jalapenos. Set aside.
- Heat the cooking oil in a medium ovenproof sauté pan over low heat for approximately 3 minutes. Season the chicken breasts with salt and pepper and place them into the sauté pan. Cook chicken until browned on one side. Turn over the chicken breasts and place pan in oven. Cook until just cooked through (about 15 to 20 minutes). The internal temperature of the chicken should reach 165°F. Remove the chicken from the oven. Loosely cover with foil and let rest.
- On a cutting board, slice the chicken breasts into 1/2-inch to 3/4-inch pieces. Place the breasts and any juices that accumulated on the resting plate in a separate bowl.
- Stir the mayonnaise and Sriracha together in a small bowl and set aside. Toast hoagie buns at 350°F until they are slightly crisp.
- Spread each hoagie bun with the Sriracha mayonnaise. Stuff the chicken pieces into each bun. Top with the vegetable mixture and drizzle fish sauce and lime juice over vegetables. Slice sandwiches into 4 inch sections and serve immediately.
Source: Cafe Tecumseh
Quinoa Veggie Burgers with Whipped Feta
Okay, I tricked you (if you had the November sandwich) this one is also healthy too. And a little bit of work, but when you are eating, cookies, pies and other desserts for the rest of the month, you’ll be happy you had something healthier with this sandwich. Plus, after reading some induction hob reviews and getting curious, I can confirm you can make it on pretty much any cooktop!
- 3 tablespoons olive oil, divided
- 1 shallot, diced
- 3 cloves garlic, minced
- 1/2 red bell peppers, diced
- 1 medium ear corn, shucked
- 1 medium carrot, diced
- 1 1/2 cups cooked quinoa, cooled
- 1 15-ounce can black beans, drained & rinsed
- 1/4 cup fresh cilantro, chopped
- 2 eggs, lightly beaten
- 1 cup fine cornmeal
- sea salt
- fresh ground pepper
- Whipped Feta
- 8 ounces feta cheese, crumbled and at room temperature
- 3 ounces cream cheese, at room temperature
- Optional Toppings
- Sliced Tomato
- Red Onion
- Sliced Avocado
How to Make it:
For the Burgers
- Heat 1 tablespoon oil in a large saute pan over medium heat. Add shallot and garlic, sweat until fragrant and soft, without obtaining any color, about 3-5 minutes. Mix in pepper, corn and carrot. Season with 1/2 teaspoon sea salt and 1/2 teaspoon pepper, and cook for another 3 minutes.
- Reserve 1/2 cup of the black beans. Add the remaining black beans to a large mixing bowl and mash with a fork. Add the sauteed vegetables, quinoa, reserved black beans and cilantro. Mix to fully combine. Taste, and season with additional salt and pepper, as necessary.
- Stir in the eggs and cornmeal.
- Form the mixture into patties. Place on a plate or baking sheet and refrigerate for t least 30 minutes (this helps the patties stay together during cooking).
- Heat remaining olive oil in a large skillet over medium-high heat. Add patties to the pan, without crowding & working in batches if necessary, and cook 7-10 minutes until the bottoms are golden brown. Flip and cook another 7-10 minutes on the other side.
- For the Whipped Feta
- Add crumbled feta to a food processor and pulse until small crumbs remain. Add in cream cheese and puree for 4-5 minutes, scraping down the sides when necessary, until feta is super creamy.
Place burgers on your favorite buns. Spread a healthy portion of whipped feta on top of the burger and add your favorite toppings!
Serves: 4-6 burgers
Source: The Corner Kitchen Blog
And there you have it, a different sandwich for every month of the year; no matter when you start your culinary year, you can look forward to 12 months of delicious sandwiches. Which one was your favorite recipe?