There are certain foods that are so perfect, it's hard to imagine what life was like before they existed. Pizza, for example, and burgers. Sandwiches definitely fall into that category, whether for a classic lunch, an indulgent breakfast or even a simple supper. Whether you love yours cheesy, spicy, creamy, crunchy, meaty, veggie or sweet, or if you prefer classic white, sourdough, crispy baguette, warm flatbreads or toasted pittas, this collection of our favourite recipes will take your sandwiches to the next level.
Num pang is the lesser-known cousin of the delicious Vietnamese sandwich, bánh mì. Hailing from the sunny coastlines of Cambodia, this recipe adds a twist with classic French flavours, packing spiced meatballs, pickled fennel and fresh herbs into a crusty baguette. Top with chopped peanuts for extra crunch.
Got some leftover chicken? Transform it into lunch with this delicious chicken salad recipe. This superb sandwich filler combines cooked chicken, herbs and spring onions, bound together with a creamy dressing and speckled with tangy-sweet cranberries for perfect pops of flavour. Slather it in some brioche burger buns with fresh lettuce and juicy tomatoes.
Sweet, maple-glazed salmon, curried mayo and a few ribbons of pickled cucumber are all you need to create this impressive sandwich. The homemade pickled vegetables can be prepped ahead, and they add a good dose of crunchy acidity and zing to any sandwiches, with the added bonus that they won’t wilt or make your bread soggy.
Get the recipe for maple-glazed smoked salmon with pickled cucumber sandwich here
This classic Greek handheld dish is an ideal on-the-go meal – and surprisingly easy to replicate at home. Cook some marinated chicken in the oven for tender, juicy meat and serve on a warm pitta loaded with French fries, fresh salad and tangy tzatziki for a fakeaway meal that’ll satisfy your gyros cravings.
Inspired by the great all-American flavours of a sloppy Joe, this filled baguette will make lunch something to look forward to. A rich, savoury meaty sauce made with minced beef and finely diced mushrooms is layered in the bread with sliced cheese and crunchy pickles. They are just as tasty cold for a lunchbox or picnic too.
Falafel, with their soft centre and crisp exterior, are surprisingly easy to make. It's just a question of whizzing up soaked chickpeas with garlic, herbs and spices, then forming into balls to fry. Stuff them into pitta with salad, pickles and chilli sauce. You could spoon in a little hummus too, or use tahini paste.
Piping hot breaded scampi are stuffed into baguettes and teamed with salad, crunchy pickles and a hot garlicky mayo for an easy, speedy lunch. It may not be typical of Louisiana but trust us, they're delicious and would be great made with fish fingers too!
There are few things so comforting as a buttery cheese toastie, cut diagonally to reveal the perfect ooze of melted mozzarella. Take it to the next level by adding nutty mortadella and brushing your bread with honey butter – a tasty trick you’ll definitely want to try every time you make a toastie from now on.
Get the recipe for fried mortadella and mozzarella toastie here
Here's a really loaded sandwich, perfect when you've got leftover turkey in the fridge (you could also use chicken). Focaccia slices are filled with the turkey, spicy ketchup, salad and crushed potato crisps. Add a fried egg and you have a fabulous combination of textures and flavours.
No one can resist a melted cheese toastie with a crisp exterior, so why not take it to the next level with some strong, mature Cheddar, salty, savoury Parmesan and crunchy, hot jalapeño chillies to add a gentle heat.
Get the recipe for jalapeño, Cheddar and Parmesan toasties here
These baguettes are filled with the signature tastes and textures of Vietnam, with crisp vegetables, aromatic herbs and a good kick of chilli. The recipe uses mackerel as a filling, but it's more common in Vietnam to use slices of pork belly, tenderloin or thin pieces of beef. You can prepare the filling ahead, but only fill at the last minute to keep the crunch.
Here's a hybrid British-Indian recipe: a spicy chilli and tomato omelette is used as a filling for buttered white bread. It must be served with ketchup to be true to tradition! It's a comforting sandwich for one, rustled up in just 10 minutes.
It is so worth poaching and shredding a whole chicken, and it only takes an hour. Shredded chicken is great for stir-fries, tacos and salads as it keeps the moisture in, but it also makes a perfect sandwich filling. Keep it classic with salad and mayo or spice it up with chilli or barbecue sauce.
The Scandinavians do love an open sandwich – more filling, less bread! They are invariably served on rye bread, with some sort of cured or pickled fish, dill and a pickled or crunchy vegetable. In this recipe, the rye is topped with smoked salmon and avocado, and served with pickled cucumber.
Try this Indian street food favourite at home – spicy minced lamb cooked with warming garam masala and ginger, piled into a chapati and fried until piping hot. There's a recipe to make chapati, which are quite simple, and you can speed up the process by making them in a food processor. Serve with a herby or hot fruit chutney on the side.
Cheese toasties have a fabulous makeover here, with sweet and salty Parma Ham layered up in sourdough with strong Cheddar cheese, a dollop of tomato chutney, grated apple and spinach. The trick is to put a heavy pan on top of the toastie while it's cooking, to make it really crisp and melted.
When is it not a good time for a meatball sub? This recipe makes four meaty sandwiches with a rich tomato sauce. For extra indulgence, add sliced mozzarella, smoked cheese or Cheddar, and grill until melted. You may have more meatballs than you need – perfect for a midweek pasta dish.
We all love a bacon sarnie, yes? But now try it combined with slices of creamy avocado and bacon jam. You can buy bacon jam, but it's easy to make this sweet, salty, sticky and spicy relish, which will keep for up to two weeks in the fridge.
For a different take on a classic chicken mayo sandwich, slices of chicken breast are marinated in garlic and ginger before cooking to give this sandwich extra zing. Dice the chicken, then mix with chilli, fresh coriander, lime juice and a creamy mayonnaise for a filling bursting with fresh and vibrant flavours. Add extra crunch with chopped celery or red onion if you like.
This is a juicy, spicy new idea for a sloppy Joe. Pulled pork is cooked in an aromatic, peppery, hot sauce, before being piled into hot dog buns with a garnish of sweet mustard, chillies and shallots. A cold beer would be a perfect accompaniment.
Swap standard white bread for pretzel rolls for a sweet and salty toastie. There's a recipe to make your own pretzel dough, if you fancy it, which is laced with chopped bacon. Try using smoked cheese with the bacon and mustard mayo for a new twist. This sandwich hits all the umami notes and has great texture.
Get the recipe for honey mustard mayo, cheese and bacon pretzel rolls here
Get ready for a double-carb overload: this fried cheese toastie is stuffed with slices of potato, jalapeño chillies and crispy bacon – the chillies cut through the other rich flavours of the sandwich perfectly. It makes an indulgent weekend brunch. Just have plenty of paper napkins at the ready.
It's worth spending a little time to make pulled pork, as it's so versatile. It needs to be slow-cooked, but there's not much prep to do. Great in stir-fries, tacos and nachos, it also makes a really tasty sandwich filling. Use to fill soft rolls, with pickles, crunchy slaw and some barbecue sauce or ketchup.
Sweet and juicy caramelised onions partnered with gooey, melted cheese make a wonderful toastie. The onions take time to cook, but any leftovers are great with steak or roast chicken. You can use any cheeses you have in the fridge – blue cheese, a hard mature cheese and a soft cheese are a tasty combination.
Get the recipe for caramelised onion and three cheese toastie here
Jazz up leftover chicken with a zingy dressing of lemon, honey and olive oil. It's really tasty stuffed into a baguette, with some sun-blush tomatoes (or ripe cherry tomatoes), rocket or watercress and fresh basil leaves that bring a sharpness to the dressing. A layer of pesto would really add an extra taste of the Med.
Chocolate sauce and cream cheese in a toastie? Yes please! Sweet and indulgent, the toastie is covered in more chocolate sauce when it's ready. For added flavour and crunch, try scattering over toasted chopped hazelnuts, pecans or macadamia nuts to serve.
Tandoori is spicy and aromatic, rather than hot and fiery. Chicken is marinated in a spiced yogurt, cooked in a creamy masala sauce, then served in wraps with a crunchy vegetable slaw. It's a speedy supper, ready in just 30 minutes.
Scrambled eggs can be rather bland, but it's definitely not the case with this loaded breakfast burrito. Combined with spicy chorizo, creamy avocado, cheese and sweetcorn, these tortilla wraps make a filling and delicious breakfast or brunch.
To make these flatbreads, you'll need to marinate the chicken in garlic, spices and lemon the day before for maximum flavour. The chicken is served with dill labneh (a thick cheesy yogurt), pickles and crunchy slaw. But if you don't want to make or buy the labneh, thick Greek yogurt will work too.
To make the kebabs, blend tinned chickpeas with a heady spice mix, peppers, chillies and grated cheese. Grilled until browned and crisp, they are served in tortillas with a fresh herb yogurt, crunchy onions and salad. Add a squeeze of fresh lemon for a tasty vegetarian meal.
Flatbreads are filled with spiced chicken, chopped onion and chutney. You can either make your own breads as in the recipe, or just buy chapatis. Ideally, marinate the chicken overnight or for at least four hours to bring out the aromas, and take the time to toast the spices to bring out their natural oils and flavour.
One of the great things about this mega sandwich, apart from the Mediterranean flavours, is that you need to make it the day before so is perfect if you want to get ahead. A whole loaf is scooped out and filled with roasted vegetables, mozzarella and pesto. It makes enough for six and is ideal for picnics or a casual lunch.
For a veggie-friendly wrap, try some crispy, chewy, pan-seared halloumi. Stuff it into pittas with a handful of French fries and a crisp salad with lettuce, onion and tomato, and top with a generous dollop of creamy tzatziki. It’ll transport you to the streets of Athens with every bite.
Upgrade your usual grilled cheese sandwich by adding fiery chilli and a homemade mint and coriander chutney. The chutney takes just 15 minutes to put together. It'll become an instant favourite.