50 Sandwiches for a Party

For these sandwiches, take a large loaf (55-65 cm) and scoop out the center, leaving room for the filling.

1. French dip sandwich. Sauté 1 crushed garlic clove with 2 sprigs of thyme in olive oil in a saucepan. Add 1 cup chicken broth and 1 tablespoon Worcestershire sauce; bring to a gentle simmer. Remove from heat and add 1 pound of chopped onion. fried beef; stir. Spread the halved baguette with the sour cream and horseradish sauce. Fill with the roast beef, grated Gruyere cheese, and preserved fried onions; spoon the broth on top.

2. Cuban sandwich. Spread yellow mustard on a halved soft loaf. Sandwich with 170g each of sliced ​​roast pork, ham, and Swiss cheese; top with pickles. Brush the top of the sandwich with melted butter and wrap in foil. Press between two baking sheets, placing an ovenproof skillet on top. Bake for 20 minutes at 425°F (220°C).

3. Philadelphia cheesesteak. Lightly brown 1 thinly sliced ​​onion in olive oil in a skillet; season with salt and pepper. Remove the onion and add 1 pound of thinly sliced ​​beef to the skillet; cook for about 8 minutes, until the meat is browned. Add a splash of hot sauce and Worcestershire sauce. Place the beef and onion on a halved soft baguette; top with sliced ​​pimento peppers and American cheese. Bake the sandwich open-faced under the broiler until the cheese is melted.

4. Cheesesteak with mushrooms. Make a Philadelphia cheesesteak (No. 3); instead of beef, sauté sliced ​​mushrooms (4 packages, 170 g each) in olive oil until tender.

5. Middle Eastern Vegetable Sandwich. Toss 2 pounds (900 g) of sliced ​​sweet potatoes with olive oil, salt, and pepper. Bake for 25 minutes at 425°F (220°C) until tender. Combine 1/2 cup each Greek yogurt and crumbled feta cheese with 1 teaspoon dried oregano; spread on half of a toasted soft loaf. Toss 1/2 cup tapenade Top with roasted red peppers and a pinch of red pepper flakes; spread on the other half. Assemble the sandwich with sweet potatoes, romaine lettuce, sliced ​​red onion, and olives.

6. With grilled vegetables. Spread the halves of the soft loaf with melted cheese with garlic and herbs. Assemble the sandwich with grilled vegetable platter; add some arugula and drizzle with balsamic vinegar.


7. Californian style. Marinate 2 cups quartered Campari tomatoes and 1 sliced ​​red onion in 1/4 cup. Green Goddess gas stations For 20 minutes, spread the same dressing on a sliced ​​sourdough bread. Assemble the sandwich with tomatoes, thinly sliced ​​cucumber, radish, bell pepper, carrot, and avocado, topped with Brussels sprouts and kale chips (sprinkle each layer of vegetables with a light sprinkle of salt).

8. With spinach and artichokes. In a food processor, combine 1/2 lb. package of thawed chopped spinach (drain), 1/2 lb. package of marinated artichoke hearts (drain), 1/2 cup each cream cheese, mayonnaise, grated Monterey Jack, Parmesan, and Swiss cheese. Add 1 teaspoon Worcestershire sauce, 4 chopped green onions, and 1 clove of garlic. Puree and season with salt and pepper. Spread on sesame baguette halves; top with more artichokes and slices of Swiss cheese. Bake open-faced at 400°F (200°C) until the cheese is melted.

9. With artichokes and smoked mozzarella. Toss 2 cups each arugula and basil with 1/2 cup marinated artichoke hearts and 1/2 cup roasted red bell pepper. Brush ciabatta halves with olive oil and balsamic vinegar; sandwich 8 ounces each smoked mozzarella and mortadella between them, topped with the artichoke mixture.

10. With barbecue chicken. Heat 2 cups of thinly sliced ​​skinless grilled chicken in a saucepan and barbecued bean stew from a can (425g). Place on loaf halves along with coleslaw, pickles, and barbecue-flavored potato chips.

_{Left to right: 23. Mexican Chorizo; 5. Middle Eastern Vegetable Sandwich; 28. Turkey, Bacon and Avocado.}

11. With Buffalo chicken. Combine 1/2 cup mayonnaise and 1/4 cup Buffalo hot sauce. Stir in 3 cups sliced ​​skinless grilled chicken, 1 cup each grated carrots and chopped celery, and 1/4 cup chopped green onions and parsley. Spread the loaf halves with blue cheese dressing; fill with the chicken mixture.

12. With spicy fried chicken. Combine 3 cups of coleslaw mix with 1/2 cup of ranch dressing. Spread the dressing on the halves of a soft baguette; fill with spicy fried chicken, coleslaw, and pickles.

13. With jerk chicken. Sauté the chopped onion and 1 bell pepper in vegetable oil. Stir in 1/4 cup of each. chutney, jerk sauce And barbecue sauce; cook 2 minutes. Add 3 cups chopped grilled chicken, 1/4 cup chopped cilantro, and the juice of 1 lime; heat through. Sandwich between baguette halves along with lettuce, yellow Peruvian chile, and pineapple.

14. With Thai chicken. Combine 1/2 cup mayonnaise, 1/4 cup peanut butter, 1 tablespoon Sriracha sauce, and the juice of 2 limes. Add 2 cups each shredded skinless grilled chicken and iceberg lettuce, 1/2 cup each chopped red onion and cilantro. Divide between baguette halves along with sliced ​​cucumber and jalapeño.

15. With chicken Milanese. Season 1 pound of chicken cutlets with salt and pepper; coat in flour, then in beaten egg and breadcrumbs. Fry in vegetable oil for 2 minutes on each side. Spread mayonnaise on Italian bread halves; stuff with chicken. jardiniere vegetables, arugula and parmesan.

16. Cordon Bleu. Make the Milanese sandwich patties (No. 15). Spread Dijonnaise sauce on a halved baguette; top with the patties, 80g each of ham and Swiss cheese slices. Bake uncovered under the broiler until the cheese is melted.

17. With Asian-style chicken. Make Milanese Sandwich Patties (No. 15) using panko breadcrumbs. Combine 3 cups coleslaw mix, 1/4 cup each chopped green onion and pickled ginger, 2 tablespoons lime juice, and ponzu sauceSpread mayonnaise mixed with curry powder on one half of the sesame bread; spread the other half with katsu sauce or teriyakiFill with cutlets and cabbage salad.

18. With chicken and parmesan. Prepare the Milanese sandwich patties (No. 15). Layer them on warm Italian bread cut in half. marinara sauce, cutlets, more sauce, grated mozzarella and Parmesan. Bake under the top heat until the cheese is melted.

19. With eggplant and parmesan. Prepare 450 grams of frozen eggplant cutlets, as directed on the package. Layer warm marinara sauce, patties, more sauce, shredded mozzarella, and Parmesan on halved Italian bread. Bake over high heat until the cheese is melted.

20. With meatballs. Combine 1 pound ground beef, 1/2 cup each breadcrumbs and grated Parmesan, 1/4 cup chopped parsley, 1 chopped garlic clove, salt, and pepper. Form into 1.5-inch balls. Cook in a nonstick skillet with olive oil for 10 minutes, turning; drain. Add 3 cups marinara sauce; simmer for 30 minutes. Place on halved Italian bread; top with grated mozzarella and Parmesan. Bake, uncovered, at 400°F (200°C) until the cheese is melted.

21. "Pizza". Spread marinara sauce on one half of 2 12-inch loaves of garlic bread. Top each with 4 oz (110 g) of sliced ​​pepperoni and mozzarella. Top the other half with 1/2 cup (1/2 cup) of sliced ​​roasted bell pepper and grated Asiago cheese. Bake, uncovered, at 400°F (200°C) for about 12 minutes, until the cheese is melted; stir in the basil.

22. With Mexican chicken. Spread mayonnaise mixed with Sriracha sauce on one half of the baguette; spread on the other half refried beansAssemble the sandwich with 1 pound of sliced ​​grilled chicken, add Mexican tomato salsa, sliced ​​avocado and radish, shredded lettuce, shredded cotija cheese and sliced ​​pickled jalapeños.

23. With Mexican chorizo. Saute 2 cups chopped dried chorizo ​​in a skillet until crisp. Make Mexican Chicken Sandwich (No. 22) using guacamole Instead of mayonnaise and chorizo ​​instead of chicken. Omit the salsa and avocado.

24. Spicy tofu sandwich. Combine 1/4 cup Mexican or regular sour cream with 1 tablespoon chopped chipotle peppers in adobo sauce; spread on toasted baguette halves. Top with 1 pound of baked tofu slices and 8 ounces of Muenster cheese. Bake uncovered under high heat until the cheese is melted. Assemble the sandwich with sliced ​​tomato, radish, avocado, red cabbage, and sliced ​​pickled jalapeño.

25. "Ban mi". Combine 1/4 cup white vinegar, 2 teaspoons sugar, and 1/2 teaspoon salt. Add 1 cup each halved cucumber, carrot, and daikon slices and 1 sliced ​​Fresno chili; toss to combine. Spread the pâté on one half of a toasted, split loaf; spread the other half with mayonnaise. Top with 1½ pounds of sliced ​​turkey, cilantro, and the vegetables and dressing.

26. With pork teriyaki. Stir-fry 2 pounds (900 grams) of chopped pork in olive oil. Remove the pork and add 4 cups of stir-fry vegetables and 1/4 cup of teriyaki sauce to the pan; cook until tender and crispy. Return the pork to the pan and add 1 teaspoon of sesame oil. Brush the toasted sesame bread halves with mayonnaise and Sriracha sauce. Stuff the pork with the vegetables, chopped cashews, and green onions.

27. “BLT” in Korean. Sprinkle 16 slices of bacon with 2 tablespoons brown sugar and 1 teaspoon Chinese 5-spice mixBake for 20 minutes at 190°C until crispy. Spread mayonnaise on the sesame-seed loaf halves; stuff with bacon, drained kimchi, tomato slices, and lettuce.

28. With turkey, bacon and avocado. Spread mayonnaise mixed with chopped chipotle chiles in adobo sauce on Italian baguette halves. Assemble the sandwich with 1 pound of sliced ​​turkey and 6 slices of fried bacon; top with lettuce, sliced ​​avocado, and tomatoes.

29. With turkey and oregano. Combine 1 tablespoon each of red wine vinegar and olive oil with a pinch of dried oregano; drizzle the mixture over half an Italian baguette. Spread the other half with mayonnaise. Assemble the sandwich with 1 pound of sliced ​​turkey, tomato slices, chili pepper, and lettuce.

30. With prosciutto and mozzarella. In a food processor, puree 1/2 cup each sun-dried tomatoes and olive oil, 2 tablespoons capers, 1 clove garlic, and 1/2 teaspoon red pepper flakes. Spread on ciabatta halves. Sandwich 8 ounces of prosciutto and sliced ​​mozzarella between the halves. Add lettuce and basil.

31. With tuna in Asian style. Combine 3 140g cans of tuna (drain), 2 tbsp wasabi mayonnaise, 2 chopped green onions, 1 tbsp each soy sauce, sesame oil, vegetable oil, and chopped pickled ginger. Layer avocado slices and grated carrots on a split sesame-seed loaf; top with tuna salad.

32. With Bolognese sausage. Fry 1 pound of sliced ​​Bolognese sausage in vegetable oil until crispy around the edges. Spread a halved loaf with ketchup, mustard, and mayonnaise; stuff with the sausage, sliced ​​American cheese, onions, lettuce, and a pickle.

33. American sandwich. Spread mayonnaise on the halves of a soft baguette; top with 280g each of sliced ​​ham and turkey. Add slices of American cheese, tomatoes, pickles, red onion, lettuce, and potato chips. Drizzle with olive oil and vinegar.

34. With Italian delicacies. Toss 1 1/2 cups each of arugula and shredded romaine lettuce with 1/2 cup each of chopped green olives, basil, and pimento pepper. Drizzle halved Italian bread with balsamic vinegar. Sandwich with 8 ounces of each mortadella, capocollo, soppressata, and provolone cheese; top with red onion and mixed salad.

35. Italian with antipasti. Combine 1 tablespoon each of red wine vinegar and olive oil with a pinch of dried oregano. Top a halved piece of semolina bread with 170 grams of sliced ​​mortadella, spicy capocollo, and salami. Add slices of provolone cheese, roasted red peppers, and shredded iceberg lettuce; drizzle with the vinaigrette.

36. With roast beef. Combine 1 tablespoon each of red wine vinegar and olive oil with a pinch of dried oregano. Spread the sour cream and horseradish sauce on one half of the split Italian bread. Top with 12 ounces of sliced roast beef and 150g Havarti cheese; add canned fried onions and arugula, drizzle with vinegar dressing.

37. Spicy with roast beef, Russian style. Make a roast beef sandwich (No. 36) without the cheese and vinaigrette. Instead of horseradish sauce, spread the bread with 1/3 cup ketchup and mayonnaise, mixed with 1-2 tablespoons of Sriracha sauce.

38. With roast beef and Caesar dressing. Mix 1/2 cup. Caesar salad dressing and 2 tablespoons chopped parsley; toss with 6 cups chopped romaine lettuce and 1/4 cup grated Parmesan. Season with salt and pepper. Bake 2 frozen 12-inch garlic loaves, halved, according to package directions. Sandwich 2 pounds of sliced ​​roast beef with lettuce.


39. "Ruben". Spread Russian dressing on baguette halves sprinkled with seeds. Add 1.5 lbs (680 g) of corned beef, 1.5 cups (1.5 cups) of drained sauerkraut, and 8 lbs (225 g) of sliced ​​Havarti cheese with caraway seeds. Bake uncovered at 400°F (200°C) until the cheese is melted. Add pickles.

40. With New York delicacies. Spread yellow mustard on the baguette halves sprinkled with seeds. Top with 350 g of sliced pastrami and corned beef and 230 g of sliced ​​Jarlsberg cheese. Add pickles and sour cream and herb-flavored chips.


41. "Sloppy Joe" Sauté 1 chopped onion in vegetable oil until soft. Add 1 1/2 lbs. of ground beef and 3 crushed garlic cloves; brown the meat. Stir in 1 cup each of water and ketchup and 2 teaspoons each of mustard powder and chili powder; season with salt. Cook for 20 minutes. Place on a toasted, halved loaf; top with slices of American cheese and French fries.

42. With egg salad and curry. Mix 1/2 cup mayonnaise with 1.5 teaspoons curry powder. Add 12 chopped hard-boiled eggs, 1/2 cup each chopped celery and grated carrots, 1/4 cup each chopped green onions and cilantro; season with salt and pepper. Place on half a soft loaf along with arugula and tomatoes.

43. With chicken salad and bacon. Combine 1/2 cup mayonnaise, 1/4 cup each sour cream, chopped parsley and green onions, and 2 teaspoons chopped thyme. Add 3 cups shredded skinless grilled chicken and 1 cup chopped celery; season with salt and pepper. Serve on a toasted, halved baguette along with crumbled bacon, tomato slices, and lettuce.

44. Chicago hot dog. Fry 8 sausages (cut into thirds) in vegetable oil until golden brown. Add 2 sliced ​​bell peppers and 1 chopped onion; cook until soft. Add 3 tablespoons of the pepperoncino brine and 1 teaspoon of dried oregano; season with salt and pepper. Place on halved Italian bread along with lettuce leaves and pepperoncino slices.

45. With smoked sausages and cheese. Grill 1 pound of smoked sausage (cut in half lengthwise) until lightly charred. Spread sharp brown mustard on one half of a toasted soft loaf and sharp cheddar spread on the other. Assemble the sandwich with sausage, sauerkraut, and sliced ​​red onion.

46. ​​With sausages and peppers. Fry 900 gr in olive oil. Italian sausages; remove and cut in half lengthwise. Place 2 sliced ​​bell peppers and 1 sliced ​​onion in the pan and cook for 6 minutes until soft; season with salt and pepper. Top with sausage and sliced ​​pepperoncini peppers on halved Italian bread.

47. With sausages and rapini. Sauté 2 pounds (900 grams) of Italian sausage in olive oil; remove and halve lengthwise. Add 1/4 cup olive oil to the pan, then 3 crushed garlic cloves; cook until golden. Add 1 bunch of chopped broccoli rapini; season with salt. Cover and cook until tender, 5 minutes. Place on halved Italian bread along with the sausages. Add slices of provolone cheese; broil the open sandwich under the broiler until the cheese is melted.

48. With porchetta and rapini. Season 1 pork tenderloin with 1/2 teaspoon each red pepper flakes, crushed fennel seeds, dried oregano, minced garlic, and salt. Wrap with 8 slices of prosciutto and rub with olive oil. Bake at 425°F (220°C) for about 25 minutes, until a thermometer reads 140°F (60°C). Let rest, then slice. Make a rapini sandwich (No. 47), substituting pork for the sausage.

49. With catfish. Mix 1/4 cup flour and 1 tbsp. Creole spicesSeason 1 pound (450 g) catfish fillet with salt and pepper; coat in flour mixture, then beaten egg and cornmeal. Fry, half-immersed in vegetable oil, for 2 minutes per side. Spread mayonnaise and Creole mustard on halved Italian bread; assemble the sandwich with catfish, pickles, tomato slices, shredded lettuce, and hot sauce.

50. With tuna and cheese. Combine 4 cans of tuna (140g each, drained), 1/3 cup each chopped celery, green onions, and herb mayonnaise, 2 tbsp. relisha, hot sauce, and lemon juice; season with salt. Spread on one half of a soft loaf; top with slices of Havarti cheese. Bake the open sandwich under the broiler until the cheese is melted.