Between the Buns: 7 Sandwich Recipes

Sometimes it just needs to be a sandwich! Open wide and savour these delicious wraps and sandwiches.

1. Soft Pretzel Hot Dog Buns (above)

1 ½ cups warm water
1 tbsp sugar
1 package dry active yeast (not rapid-rise)
2 tbsp melted butter
4 cups flour
1 tsp kosher salt

16 cups water
½ cup baking soda

1 egg, lightly beaten
Coarse salt (one size larger than kosher salt)

1) In the bowl of an electric mixer fitted with a dough hook, combine warm water and sugar. Sprinkle the yeast on top and let stand 5-10 minutes, until the yeast becomes frothy. Add the melted butter, flour and salt. Mix on low speed until well combined. Increase the speed to medium for 5 minutes, until the dough becomes pliable. Remove dough from the bowl and place in a large greased mixing bowl. Cover and let rise in a warm place until doubled in size, approximately 45 minutes.

2) Preheat oven to 425ºF. Line a baking sheet with parchment paper and set aside. Turn dough out onto a lightly floured surface and form into a bowl. Divide dough into 8 pieces and roll each piece into a 7-inch log. Cover logs with a cloth for 10 minutes to rest the dough.

3) Using a large pot, over medium heat, bring 16 cups of water to a boil. Add baking soda. Gently add 2 logs to the boiling water and cook for 30 seconds. Using a flat slotted spoon, remove from water and place on baking sheet. Repeat with remaining logs. Cut 3 shallow diagonal slits on the top of each pretzel roll. Brush the tops of each roll with egg and sprinkle with coarse salt. Bake 12 minutes, until golden brown. Cool slightly on a wire rack. Serve same day.

Yield: 8 buns


2. Crunchy Fish & Creamy Coleslaw Wraps

Baked Fish Sticks
1 cup dry bread crumbs
1 cup panko (Japanese) breadcrumbs
2 tbsp olive oil
2 tsp grated lemon zest
½ tsp dried thyme
½ tsp dried oregano
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup flour
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 egg, lightly beaten
1½ lbs sole fillets, sliced into strips

Creamy Coleslaw
½ cup mayonnaise
½ cup sour cream
2 tbsp cider vinegar
1 tbsp honey
1 tbsp fresh lime juice
½ tsp Sriracha sauce
½ tsp kosher salt
4 cups shredded cabbage
¼ cup chopped Italian flat leaf parsley

6 (10-inch) flour tortilla wraps
Tomatoes, sliced
Avocado, sliced

1) Preheat oven to 450ºF. Place a baking rack coated with non-stick cooking spray on a baking sheet. Place the bread crumbs, panko, olive oil, lemon zest, thyme, oregano, salt and pepper in a food processor. Process 10 seconds, until finely ground. Transfer to a shallow bowl. Place flour, salt and pepper in a second shallow bowl. Place eggs in a third bowl. Coat each piece of fish in the flour, shaking off any excess. Dip into the eggs, followed by the breadcrumb-panko mixture, being sure to coat the fish well. Place the coated fish on the baking rack and bake 12-15 minutes. Remove from oven and let cool slightly before assembly.

2) For the coleslaw, in a large bowl, whisk together mayonnaise, sour cream, cider vinegar, honey, lime juice, Sriracha sauce and salt until well combined. Toss cabbage and parsley with dressing. This can be chilled for a few hours until assembly.

3) To assemble, place wraps on a flat surface. Spoon a small amount of coleslaw down the center of the tortilla. Top with one or two sticks of fish (depending how large they were cut), top with avocado, tomato and then an additional spoonful of coleslaw. Fold in the sides of the tortilla, then roll up “burrito-style”. Repeat with remaining wraps.

Yield: 6 fish stick wraps


3. Baked Eggplant Parmesan Sandwiches

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.

Yield: 10 sandwiches


4. Prime Rib & Arugula Aioli Sandwich

Prime Rib Roast
1 (8-10 lb) Prime Rib Roast
2 tbsp olive oil
2 tbsp kosher salt
1 tbsp freshly ground black pepper
4 garlic cloves, minced
2 sprigs fresh rosemary, leaves removed and chopped
4 sprigs fresh thyme, leaves removed and chopped

Arugula Aioli
1 cup baby arugula leaves (packed tight), coarsely chopped
1 cup mayonnaise
2 tbsp fresh lemon juice
2 tsp minced shallot
1 tsp lemon zest
½ tsp kosher salt
½ tsp freshly ground black pepper

Grilled Red Onions
2 large red onions
1 tbsp olive oil
¼ tsp kosher salt
¼ tsp freshly ground black pepper

8-10 sandwich buns
2 tbsp olive oil
Baby arugula leaves, for topping

1) For the Prime Rib Roast, preheat oven to 450ºF. Bring roast to room temperature one hour before roasting to ensure even cooking.

2) Pat rib roast dry and make ½-inch slits over the top and sides of the roast. In a small bowl, whisk together olive oil, salt, pepper, garlic, rosemary and thyme. Rub seasoning all over roast and inside slits. Place in a roasting pan, rib side down. Place in preheated oven for 15 minutes. Reduce oven temperature to 325ºF and continue cooking approximately 2 hours, 10 minutes more, until meat thermometer inserted into the thickest portion reaches an internal temperature of 130-135ºF for medium-rare. Remove from oven and let rest 15 minutes before thinly slicing for sandwiches. Note: internal temperature of the roast will increase outside of the oven 5-10ºF.

3) For the arugula aioli, in a medium bowl, combine chopped arugula, mayonnaise, lemon juice, shallot, lemon zest, salt and pepper. Stir well to combine and cover and refrigerate until ready to use.

4) For the grilled red onions, preheat grill to medium heat. Peel the onions and slice into ½-inch thick slices. Brush both sides with olive oil and sprinkle with salt and pepper. Place on preheated grill for 4-6 minutes, allowing the onion slices to slightly char. Remove from grill, separate into rings and set aside until ready to assemble sandwich.

5) For the buns, lightly brush the insides of the buns with olive oil. Place on heated grill for 2-3 minutes until lightly toasted.

6) To assemble the sandwiches, spread 2 tbsp of arugula aioli on the top and bottom of the toasted buns. Arrange thinly sliced beef over bottom halves, along with a small handful of baby arugula and top with grilled onions. Replace tops of sandwich buns to complete.

Serves 8-10



5. Stacked Mediterranean Sandwich

Oven Roasted Tomatoes
8 plum tomatoes, halved, core and seeds removed
2 tbsp olive oil
1 tsp fresh thyme leaves
¼ tsp kosher salt
1/8 tsp freshly ground black pepper

Avocado Hummus
1 large ripe avocado, chopped
½ cup canned chickpea, rinsed and drained
¼ cup olive oil
2 tbsp fresh lemon juice
1 small garlic clove, minced
¼ tsp ground cumin
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1/8 tsp cayenne pepper

8 thick slices multigrain bread
½ cup crumbled Feta cheese
1 small red onion, thinly sliced
16 slices, English cucumber
1 cup packed baby arugula

1) For the roasted tomatoes, preheat oven to 400ºF. Line a baking sheet with parchment paper. Arrange tomato halves, cut side up on prepared baking sheet. Drizzle with olive oil and sprinkle with fresh thyme, salt and pepper. Roast tomatoes until tender and slightly charred on the edges, 30-35 minutes. Remove from oven and set aside to cool.

2) For the avocado hummus, in a food processor, combine avocado, chickpeas, olive oil, lemon juice, garlic, cumin, salt, pepper and cayenne pepper. Blend until smooth or your preferred consistency.

3) To assemble sandwiches, spread 1 heaping tbsp of avocado hummus on one side of each slice of bread. Layer roasted tomatoes, crumbled feta, sliced red onions, sliced cucumbers, arugula and bread to form a stacked sandwich. Repeat with remaining ingredients.

Serves 4


6. Italian Sloppy Joes

Sloppy Joes
1½ lbs ground beef
2 tsp vegetable oil
1 small white onion, chopped
2 small garlic cloves, minced
2 tbsp tomato paste
½ tsp herbs de provence
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp crushed red pepper flakes
½ cup red wine
¼ cup whole milk
1 cup chicken broth
1 cup tomato sauce

Garlic Rolls
6-8 bread rolls
3 tbsp butter
1 large garlic clove, minced

Freshly grated Parmesan cheese
Ricotta cheese
Provolone cheese slices
Fresh basil leaves

1) For the sloppy joe filling, in a large skillet, sauté ground beef over medium-high heat, breaking it up as it cooks. Cook the beef for 5 minutes or until no longer pink. Drain in a colander and set aside. Wipe out skillet and heat vegetable oil over medium-low heat. Add onions and garlic and cook stirring until softened, 3-4 minutes. Stir in tomato paste, herbs de provence, salt, pepper and red pepper flakes. Cook for 1 minute and add ground beef back to the skillet, stirring well to combine. Stir in red wine and milk and cook until wine and milk are almost completely absorbed. Add chicken broth and tomato sauce. Bring to a boil, then lower heat and simmer uncovered for 20-30 minutes.

2) For the garlic rolls, preheat broiler to high. Place bread rolls cut open on a baking sheet. In a small saucepan, melt butter with minced garlic. Cook over medium heat for 1-2 minutes. Spread on both sides of bread rolls and place under broiler until lightly toasted.

3) To assemble sloppy joes, sprinkle Parmesan cheese on the base of each roll. Spoon meat over Parmesan, followed by a spoonful of ricotta cheese and finish with another spoonful of meat. Top with a slice of provolone cheese. Place back under the broiler briefly to melt cheese. Remove from oven and top with fresh basil leaf and the top of the roll. Serve immediately.

Serves 6-8


7. Grilled Chicken Club Sandwich


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.


Authors of bestselling cookbooks Bite Me and Bite Me Too, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes and forkin’ fun at