Recipes: 5 Scrumptious Sandwiches

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Some days there’s nothing like a good sandwich! Here, five fabulous recipes.

Baked Eggplant Parmesan Sandwich

Tomato Sauce

  • 1 tbsp olive oil
  • 1 small yellow onion, chopped
  • 1 large garlic cloves, minced
  • 1 tbsp tomato paste
  • 1(28oz) can diced tomatoes, with liquid
  • 1 tsp sugar
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper

Eggplant Parmesan

  • 3 medium eggplants, cut into 30 (½-inch thick) slices
  • 1 tbsp kosher salt
  • ¼ cup flour
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 3 eggs, lightly beaten
  • 1 cup breadcrumbs
  • ½ cup freshly grated Parmesan cheese

10 crusty sandwich buns
Baby arugula
2 cups shredded mozzarella cheese


1) For the tomato sauce, in a large saucepan, heat oil over medium-low heat. Add onion, stirring 2-3 minutes until tender. Stir in garlic and tomato paste and cook until fragrant, about 1 minute. Add diced tomatoes and bring to a boil over high heat. Reduce heat to low and simmer uncovered for 15 minutes. Remove from heat and using a handheld immersion blender, process slightly, leaving the sauce somewhat chunky. Season with sugar, salt and pepper.

2) For the eggplant, place the slices in a large strainer, sprinkle with 1 tbsp of salt, toss to coat and let sit for 30 minutes. Rinse the eggplant and dry well with paper towel.

3) Preheat oven to 425ºF and line 2 baking sheets with parchment paper. Place flour, salt and pepper in a large resealable plastic bag. Add eggplant slices and toss to coat. Place eggs in a medium bowl. In a large bowl, combine breadcrumbs and Parmesan cheese. Dip each slice of eggplant in the eggs and then in the breadcrumb mixture, coating both sides well. Place in a single layer on prepared baking sheets and spray the tops with non-stick cooking spray. Bake 12-13 minutes, flip the slices and continue baking for 12-13 minutes more, until eggplant is golden. Remove from oven and set broiler to high.

4) To assemble sandwiches, spread 2 tbsp of tomato sauce on the bottom of one sandwich bun, place a small portion of arugula over the sauce. Layer on 3 eggplant slices, 2 tbsp of tomato sauce and 3 tbsp of mozzarella cheese over the sauce. Heat under broiler until bubbly and golden. Remove from oven and add the top of the bun. Repeat with remaining sandwiches.

Serves 10

Up Next: Indian Style Grilled Cheese

Indian Style Grilled Cheese

Everyone’s favourite, the classic grilled cheese, made even more irresistible by combining aged cheddar with Patak’s naan bread.


  • 1 ½ tsp (7 mL) olive oil
  • 1 package (200 g) Patak’s plain naan bread
  • 2 tbsp (25 mL) Patak’s sweet mango chutney
  • 1 tbsp (15 mL) finely chopped mint
  • 1 cup (250 mL) coarsely grated old white cheddar cheese

1) Preheat a panini press or set a cast iron pan over medium heat.

2) Brush olive oil on one side of each naan bread and arrange oiled side down on work surface. Spread mango chutney on one naan; scatter mint on top, followed by a layer of cheese. Cover with remaining naan bread, oiled side up. Cut sandwich in half crosswise.

3) Transfer sandwiches to panini press or pan and cook until cheese is melted and both sides of naan are golden brown, about 5 minutes. If using a cast iron pan, cook, flipping once, about 3-4 minutes per side.

More easy-to-prepare Indian recipes can be found online at

Serves 2

Up Next: Grilled Vegetable Sandwich with Lemon Walnut Aioli

Grilled Vegetable Sandwich with Lemon Walnut Aioli

Lemon Walnut Aioli

1 cup California walnuts, toasted 250 mL
2 tbsp Dijon mustard 30 mL
2 tbsp tahini 30 mL
2 tbsp mayonnaise 30 mL
1 lemon, juiced

Grilled Vegetable Sandwich

1 medium zucchini, sliced 1/2-inch (1 cm) coins
1 small eggplant, sliced 1/2-inch (1 cm)
1 orange pepper, sliced in strips
4 small tomatoes, sliced in half
1 onion, sliced 1/2-inch (1 cm) thick
4 tbsp olive oil, divided 60 mL
salt and pepper
8 slices of sourdough bread
1 clove garlic
handful basil leaves, chiffonade (optional) handful


In a food processor, add walnuts, Dijon, tahini, mayonnaise and lemon juice; pulse into a chunky paste. Set aside.

Grilled Vegetable Sandwich:

In a large bowl, toss zucchini, eggplant, pepper, tomatoes and onion with 2 tbsp (30 mL) of olive oil, salt and pepper and grill to desired doneness.

Brush bread with remaining oil and lightly grill on both sides. Rub each slice of bread gently with garlic.

Spoon 1 tbsp (15 mL) of lemon walnut aioli on two slices of bread, and place 1/4 of the grilled vegetables between the slices. Repeat with remaining bread and vegetables.

Optional: Garnish sandwiches with basil leaves.

Makes 4 sandwiches.

PER SERVING (1 sandwich): about 714 cal, 16 g pro, 45 g fat (6 g sat. fat), 67 g carb, 9 g fibre, 3 mg chol, 971 mg sodium. %RDI: 13% calcium, 33% iron, 5% vit A, 182% vit C.

Tips: The lemon walnut aioli tastes great with grilled chicken. The aioli can also be used as a burger spread or as a veggie dip.

Toasting Walnuts

– Baking: Preheat oven to 350°F (180°C). Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

– Stovetop: Cook walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently.

Recipe courtesy of the California Walnut Commission. For more recipe ideas and information about the health benefits of walnuts, visit

Up Next: Crispy Fish Sandwich with Tartar Sauce

Crispy Fish Sandwich with Tartar Sauce

Fish is healthy, right? Not when it’s battered and fried, and that’s why we’ve come up with this baked version, a super easy cornmeal crusted cod sandwich, topped with crunchy lettuce and creamy tartar sauce.


Cornmeal Crusted Cod

1/2 cup yellow cornmeal
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup milk
6 (6oz) cod fillets

Tartar Sauce

1 cup mayonnaise
1/4 cup finely chopped dill pickle
1 tbsp fresh lemon juice
2 tsp Dijon mustard
Pinch of cayenne pepper

6 hamburger buns
Shredded iceberg lettuce


1) Preheat oven to 450°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2) In a medium bowl, combine cornmeal, salt and pepper. Pour the milk into a separate bowl.

3) Working with one fillet at a time, dip the fish in milk and then dredge in the cornmeal mixture, completely coating the fish. Place on prepared baking sheet and bake for 7 minutes. Flip fillets and bake an additional 6 minutes, until golden.

4) For the tartar sauce, in a small bowl, whisk mayonnaise, pickle, lemon juice, Dijon mustard and cayenne pepper.

5) To serve, put crusted fish in buns and top with tartar sauce and shredded lettuce.

Serves 6

Up Next: Grilled Chicken Club

Grilled Chicken Club

This grilled chicken club sandwich is one very mouthwatering reason to get fired up about BBQ season. A soaring, sky-high sandwich, toasted rye bread is slathered in homemade Russian dressing and layered with juicy, lime-marinated grilled chicken, creamy avocado, ripe tomatoes and crispy bacon.


Lime Marinade

½ cup fresh lime juice
½ cup chopped Italian flat leaf parsley
¼ cup Dijon mustard
2 tbsp olive oil
1 tsp lime zest
½ tsp kosher salt
½ tsp freshly ground black pepper

6 boneless, skinless chicken breast halves

Creamy Russian Dressing

½ cup mayonnaise
2 tbsp ketchup
1 tbsp white vinegar
2 tsp sugar
1 tsp sweet green relish
¼ tsp kosher salt
¼ tsp freshly ground black pepper

18 slices rye bread
12 romaine lettuce leaves
12 avocado slices
12 crispy cooked bacon slices
12 vine-ripened tomato slices
Salt and pepper, to taste


1) For the marinade, in a large bowl, whisk lime juice, parsley, Dijon, olive oil, lime zest, salt and pepper. Place chicken breasts between two sheets of wax paper and pound to even thickness, about ½-inch thick. Add to marinade, cover and refrigerate 2-6 hours.

2) Preheat grill to medium-high heat and oil the grill grate. Discard marinade and grill chicken 5-6 minutes per side or until cooked through. Set aside until ready to assemble sandwiches.

3) For the dressing, whisk mayonnaise, ketchup, vinegar, sugar, relish, salt and pepper in a medium bowl.
Toast the rye bread slices on both sides. For all the toasted slices, spread dressing over one side of each. Place a lettuce leaf on top of the first bread slice, top with 2 avocado slices. Place grilled chicken breast over avocado and season with salt and pepper. Place a second bread slice on top of the chicken and place another lettuce leaf on top, followed by 2 slices bacon. Top with 2 tomato slices and season with salt and pepper. Cover with the third bread slice, dressing side facing down. Using 2 long toothpicks, place one on either side of the sandwich to hold it together. Use a sharp serrated knife to cut the sandwich in half. Repeat with remaining 5 sandwiches.

Yield: 6 triple-decker sandwiches