Incredible sandwich recipes that will transform your lunch

Sensational sandwiches

Some foods 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 baguettes, warm flatbreads, or toasted pitas, this collection of recipes will take your sandwiches to the next level.

Click or scroll through our gallery to discover 29 tasty sandwich recipes, counting down to our favorite of all.

29. Fish finger sandwich

Give store-bought fish fingers some love and you’ll be rewarded with a tasty meal. First, make a speedy tartar sauce by mixing mayonnaise with capers, chopped gherkins, and a squeeze of lemon juice. Layer crunchy lettuce leaves over the base of a crusty loaf, add your fish fingers (cooked according to packet instructions), spoon over the tartar sauce and sit the baguette lid on top. Serve with lemon wedges and tomato ketchup on the side, if you like. 

28. Smoked salmon with pickled cucumber sandwich

Smoked salmon, curried mayo, and a few ribbons of pickled cucumber are all you need to create a seriously impressive sandwich. To make the curried mayonnaise, simply add mild curry powder, mango chutney, and ground cinnamon to your favorite mayonnaise to taste, then spread over toasted sourdough. Layer on slices of smoked salmon, add pickled cucumber (homemade or shop-bought), and arugula leaves, top with another piece of toasted sourdough and tuck in.

27. Loaded breakfast burrito

Scrambled eggs can be rather bland, but it's definitely not the case with this loaded breakfast burrito. To give it a go, fry slices of cooking chorizo in oil until golden. Cook your scrambled eggs as usual, then just before they’re ready, add a little chopped cilantro and a generous handful of grated Cheddar. Stir until the cheese starts to melt, then add a couple of tablespoons of tinned sweetcorn. Pile your scrambled eggs into warm tortilla wraps, top with chorizo, add a few slices of avocado, and roll up. These burritos are delicious with a dash of hot sauce on the side.

26. Chicken gyros

This classic Greek handheld dish is easy to replicate at home. To serve four, mix two crushed garlic cloves, 1 tsp each of dried oregano, smoked paprika, and freshly ground pepper and 0.5 tsp each of sea salt, ground cumin, ground coriander, and lemon zest together in a large bowl with the juice of two lemons and 2 tbsp olive oil. Add four boned, skinless chicken thighs and leave to marinate in the refrigerator for at least two hours. When you’re ready to cook, preheat the oven to 250°F.

26. Chicken gyros

Remove the chicken from the marinade and place the skinless thighs on top of each other in a stack. Secure with bamboo or wooden skewers, inserting them through all the chicken layers. Transfer to a baking tray and cook for three hours until the chicken is very tender. When the chicken is cooked, place the stack on a board and, with the skewers in place to secure the meat, slice down through it very thinly with a sharp knife to 'shave' it and create the gyros effect. Serve stuffed into warm flatbreads spread with tzatziki and filled with lettuce, tomatoes, onions, and crispy golden French fries.

25. Falafel sandwich

To make falafel sandwiches for four, put a standard can of chickpeas (usually around 9oz when drained) in a blender with a diced onion, a clove of garlic, a handful of fresh cilantro, and 1 tsp each of ground cumin, coriander, and chili powder. Add 2 tbsp all-purpose flour, season with salt and black pepper, and blend until fairly smooth. Form the mix into eight small patties. Set a frying pan with a little oil over a medium heat, add the patties and cook for three minutes on each side. Stuff into warm pitas with salad, pickles, and chili sauce. You could also spoon in a little hummus too, or use tahini paste.

24. Caramelized onion and three cheese grilled cheese

Sweet and juicy caramelized onions partnered with gooey, melted cheese produce a wonderful treat. To make a grilled cheese for one, gently fry a finely sliced onion in a little butter for 50-60 minutes, stirring occasionally. Once the onion is golden and very soft, add a dash of Worcestershire sauce and a splash of ale. Increase the heat and cook for two minutes. Butter two slices of white bread and place one, butter side down, in a preheated toastie machine. Add a couple of handfuls of mixed cheeses (Cheddar, Stilton, Brie, or Camembert all go well), followed by a layer of onions. Place the other slice of bread on top, butter side up, and toast to your liking.

23. Chickpea kebab wraps

To make these kebabs, drain a 14oz tin of chickpeas, then roughly mash in a bowl. Fry half a chopped red onion in oil until softened, then add 2 tsp finely chopped ginger, two finely chopped garlic cloves, and 1 tsp finely chopped green chili and cook for a minute or so. Stir in 1 tsp each of cumin and garam masala along with a splash of water and cook until there is no moisture left in the pan. Add this mix to the mashed chickpeas along with 1 tsp dried mango powder, 2 tbsp chopped cilantro, and 3 tbsp breadcrumbs. Mix well and leave to cool.

23. Chickpea kebab wraps

Preheat your grill. Roughly portion the chickpea mix into six and, with slightly oiled hands, form the mix around six metal skewers (you can make these round or slightly flattened). Grill for 10 minutes, carefully turning halfway, or until browned on both sides. Brush the kebabs with melted butter, then quickly ease the kebabs off the sticks. Place straight onto warm flatbreads, top with onions, lettuce, and yogurt, wrap up and serve.

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22. Spiced chicken mayo sandwich

For a different take on a classic chicken mayo sandwich that serves four, combine three slices of fresh ginger, a crushed garlic clove, a finely chopped shallot, and 3 tbsp olive oil in a large bowl. Add two chicken breasts and leave to marinate for a couple of hours. When you’re ready to cook, heat a pan of water and set a steamer over it. Brush any excess marinade from the chicken, place in the steamer and steam for 10-15 minutes, or until cooked through.

22. Spiced chicken mayo sandwich

Make a dressing by combining 3 tbsp each of mayonnaise and crème fraiche, 2 tbsp chopped cilantro leaves, a deseeded red chili, and a generous squeeze of lime juice. Dice the cooked chicken and add to the dressing. Divide the chicken between four slices of bread, add a few lettuce leaves, top with another slice of bread and serve.

21. Honey-cured bacon, Stilton, and chocolate sandwich

It might sound like a strange combination, but this mouthwatering sandwich makes for the perfect brunch dish. To try it, preheat your grill until very hot. Grill six rashers of honey-cured bacon until the edges are crisp and caramelized. Lightly toast four thick slices of hand-cut white bread, then spread one side of each slice with butter. Finely grate 2oz Venezuelan 72% dark chocolate, sprinkle over the buttered toast and return to the grill briefly to melt. Place the bacon on top of the chocolate and finish with a generous crumbling of very ripe Stilton. Lay the remaining buttered slices of toast on top and press firmly. Cut diagonally and enjoy.

20. Fried cheese sandwich

This double-carb sandwich makes for a wonderfully indulgent treat. To make four sandwiches, peel three medium waxy potatoes, boil until tender, then cut into thin slices. Butter eight slices of sourdough. Cook eight rashers of streaky bacon in a large frying pan over a medium heat until crisp and brown, then remove from the pan, leaving the fat behind.

20. Fried cheese sandwich

Assemble the sandwiches with the buttered side of the bread on the outside, dividing the potatoes, bacon and 9oz grated Cheddar between them. You could also add a few pickled jalapeños, if you like. With the fat in the pan and the pan over a moderate heat, fry the sandwiches in batches, pressing them down, until the bread has taken on a good color and the cheese has sufficiently melted. Add a touch more butter to the pan, if necessary, between batches. Serve immediately.

19. Scampi po' boys

They may not be typical of Louisiana, but trust us, these po’ boys are delicious. To make, simply cook shop-bought breaded shrimp according to pack instructions (around 8oz will serve two generously). Meanwhile, mix 3 tbsp mayonnaise, 1.5 tsp tomato ketchup, 1 tsp Cajun rub, 1.5 tsp hot horseradish, a crushed garlic clove, and 1 tbsp pickle juice together. Slice a baguette in half, then split down the middle. Spread with the spicy mayonnaise, pile up with the lettuce leaves, sliced tomatoes and pickled gherkins, then add the shrimp and serve.

18. Scandinavian open sandwich

An open sandwich with an assortment of delicious Scandinavian toppings makes for a truly delicious lunch. To make, arrange slices of avocado and thinly sliced radish on toasted rye bread, then fold ribbons of smoked salmon on top. Scatter with fresh dill, squeeze some lemon juice over and garnish with plenty of black pepper. A drizzle of lemon-spiked crème fraiche would be a welcome addition here too.

17. Fried mortadella and mozzarella grilled cheese

There are few things so comforting as a buttery grilled cheese and this fried mortadella and mozzarella number takes things to the next level. To serve two, lightly toast four slices of bread. Lay two pieces of mortadella on two of the slices of bread, folding it in so it doesn’t spill out of the bread too much. Arrange equal amounts of the mozzarella on top, then top each with another slice of bread. Press the sandwiches down.

17. Fried mortadella and mozzarella grilled cheese

Set a large frying pan over a medium heat. When the pan is hot, drizzle a little olive oil over each sandwich and place them – oiled side down – in the pan. Pop a piece of parchment paper on top, then sit a heavy pan on top of the sandwiches to flatten them. Fry for three minutes, then flip the sandwiches. Cook for another two minutes or so, using the paper and pan again. Meanwhile, melt a tablespoon of butter in a pan, add a finely sliced garlic clove and cook for a minute or so, then swirl in 1 tsp runny honey. Take the pan off the heat. Brush a little hot honey butter over the sandwiches and finish with a sprinkling of flaky salt.

16. Chocolate toasted sandwich

Chocolate sauce and cream cheese in a sandwich? Yes please! To try this sweet and indulgent treat, first preheat your sandwich toaster. Butter both sides of two slices of bread, then place one of them in the hot sandwich toaster. Spread that slice with cream cheese. Take a third slice of bread and spread chocolate sauce on one side. Fold diagonally in half to make a triangle with the chocolate sauce on the inside. Place on top of the cheese-covered slice in the sandwich toaster. Spread some more chocolate sauce on top and cover with the remaining buttered slice of bread. Close the sandwich toaster, toast for two minutes or until golden brown all over, then drizzle with more chocolate sauce to serve.

15. Avocado and smoked bacon toasted sandwich

Bacon sandwiches are all well and good, but when you add avocado to the mix, something truly great happens. For the toastie of dreams, grill or cook rashers of smoked bacon to your liking and butter two slices of sourdough on both sides. Roughly mash half an avocado, then layer one side of bread with bacon and spread the avocado over the other, adding a slick of chili jam, if you wish. Press the bread slices together. Set a frying pan over a medium heat and cook the sandwich for two to three minutes on each side until golden brown.

14. Jalapeño, Cheddar, and Parmesan grilled cheese

You'll never look back after spiking your grilled cheese with jalapeño peppers. To do so, spread one side of two slices of soft sourdough with softened butter. Arrange four or five jalapeño pepper slices over the butter, pressing down to make them stick. Tip 2oz finely grated Parmesan into a shallow dish, then press the jalapeño side of the bread into the Parmesan. Scatter a couple of generous handfuls of grated Cheddar over the unbuttered side of two more slices of bread, then close the sandwiches, so that the Parmesan sides are on the outside. Cook the sandwiches in a non-stick pan over a medium heat for two to three minutes on each side, until golden all over.

13. Chicken, lemon, and basil sandwich

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), arugula or watercress and fresh basil leaves. A layer of pesto would really add an extra taste of the Med, as would a scattering of Parmesan to finish.

12. Bánh mì

These baguettes are filled with the signature tastes and textures of Vietnam, with crisp vegetables, aromatic herbs, and a good kick of chili. To make our mackerel-focused take on bánh mì, mix together 1 tbsp fish sauce, a crushed garlic clove, 1 tsp sugar, and a pinch of salt. Spread over a prepped mackerel filet and leave to marinate for at least 15 minutes.

12. Bánh mì

Heat a little oil in a wok, then add a finely chopped chili, a minced lemongrass stalk, and a finely chopped shallot. Fry for a minute, then add the mackerel, complete with the marinade, and cook for a couple of minutes on each side. Remove from the pan and pull the fish meat off the bones. Slice a fluffy baguette in half, spread with mayonnaise and fill with mackerel, salad leaves, pickled carrots, finely sliced cucumber, and cilantro sprigs.

11. Sloppy joe baguettes

Inspired by the great all-American flavors of a sloppy joe, this filled baguette will make lunch something to look forward to. To serve four, first mix 10oz diced button mushrooms with 18oz ground beef. Fry a diced onion in olive oil until softened, then add the beef and mushroom mix and cook for five minutes, until browned. Add a deseeded diced green bell pepper, four crushed garlic cloves, and 0.5 tsp smoked paprika and cook for a minute more, then add 1 tsp Worcestershire sauce, 2 tbsp tomato paste, 1 tbsp brown sugar, and 2 tbsp water.

11. Sloppy joe baguettes

Stir well and leave to simmer for five minutes, until the liquid has evaporated and the sauce has thickened. Season with salt and black pepper. Slice four mini baguettes in half and generously fill with the beef mixture. Finish by adding gherkins and slices of American cheese, then tuck in immediately.

10. Masala omelet sandwich

To make this delicious hybrid British Indian recipe, combine two beaten eggs with a finely chopped green chili, a chopped scallion, a finely chopped tomato, and 2 tbsp chopped cilantro, then season with salt and pepper. Heat 1 tbsp butter in a small, non-stick frying pan. Add the egg mixture to the pan and leave to set before gently folding the omelet over to cook through. Butter two slices of white bread with a generous amount of salted butter. Place the folded omelet on top of one slice of buttered bread. Squeeze a generous amount of tomato ketchup over the omelet filling before covering with the second slice of buttered bread. Enjoy!

9. Chicken Caesar sandwich

To make a sandwich-based riff on a classic Caesar salad, combine 2 tbsp Greek yogurt or crème fraiche with 1 tbsp mayonnaise, 1 tbsp finely grated Parmesan, a finely chopped anchovy, a dash of Worcestershire sauce, and a squeeze of lemon. Season generously with black pepper, then stir in a couple of handfuls of shredded, cooked chicken. Rub two slices of bread with a cut garlic clove, drizzle with olive oil and toast in a griddle pan. Spread one slice of sourdough toast with the chicken, layer shredded baby gem lettuce on top (you could also add a sliced boiled egg), then add the second slice of toasted bread.

8. Mumbai hot lamb sandwich

To try this Indian street food favorite at home, fry a small, finely chopped red onion in a little oil until softened. Add 7oz ground lamb, three grated garlic cloves, ½ tbsp finely grated ginger, a chopped green finger chili, a small, chopped tomato, 1 tsp ground cumin, and ½ tsp garam masala. Bring to a simmer, then cover and cook until the meat is soft and the excess liquid has evaporated, giving the pan an occasional stir and breaking up the meat – this will take 15-20 minutes.

8. Mumbai hot lamb sandwich

Whisk an egg, then add a small handful of chopped cilantro. Set a frying pan with 1 tbsp oil over a medium heat. Transfer half the meat mixture into the center of a store-bought roti, leaving a border around the edge, then spoon over half the egg. Bring down the upper edge of the roti, fold in the sides and then the lower edge to enclose the filling, forming into a flat-ish square. Place straight into the hot pan, seam sides down, and cook until golden on both sides. Repeat with the remaining lamb and serve hot with mint chutney.

7. Cheddar and Parma Ham grilled cheese

To turn a grilled cheese into something really special, layer sweet and salty Parma Ham over sourdough, then add strong Cheddar, a dollop of tomato chutney, some grated apple, and a few spinach leaves. The trick is to lightly butter the outside of the bread and cook the sandwich in a hot frying pan weighed down by another heavy pan for three minutes on each side, until the outside is crisp and the cheese has melted. Serve with extra sliced apples and salad leaves.

6. Turkey and spicy ketchup sandwich

Here's a really loaded sandwich, perfect when you've got leftover roast turkey in the refrigerator (you could also use chicken). For a feast for one, first combine 2 tbsp leftover gravy with 1 tbsp mayonnaise. Next, mix 1 tbsp ketchup with a few dashes of Tabasco, a dash of Worcestershire sauce, and a squeeze of lemon. Slice a piece of focaccia or an English muffin in half and spread the top half with the turkey gravy mayo. Pile your leftover turkey onto the bottom half, then add the spiced ketchup. Add some shredded lettuce, then place a fried egg on top. Sit a handful of crushed chips on the egg, add the sandwich lid, squish together and tuck in.

5. Baked meatball sub

When is it not a good time for a meatball sub? To make four meaty sandwiches, mix 14oz ground beef, a finely chopped scallion, a crushed garlic clove, 1 tbsp grated Parmesan, 2 tbsp fresh breadcrumbs, a beaten egg, and 1 tbsp freshly chopped basil. Season generously and divide into 12 balls. Bake in a 350°F oven for 20 minutes, or until cooked through.

5. Baked meatball sub

To make the sauce, simmer 7fl oz passata in a pan with a dash of olive oil and pinch of chili flakes for five minutes. When the meatballs are done, split open four sub rolls. Spread the cut sides of the bread with a little of the sauce, then stuff with meatballs and pour over a little more sauce. Sprinkle with extra Parmesan and a few whole basil leaves, then eat immediately.

4. Tandoori-spiced chicken wraps

Tandoori chicken is perfect for piling into wraps with cucumber, red onion, carrot, and fennel. To serve four, mix 2 tbsp natural yogurt, two crushed garlic cloves, and 1 tbsp tandoori masala in a bowl. Cut two boneless, skinless chicken breasts into slices and add to the bowl, mixing well. Fry the chicken for eight minutes, until almost cooked through. Transfer to a chopping board and shred the chicken into pieces, then return to the pan.

4. Tandoori-spiced chicken wraps

Mix 6 tbsp natural yogurt, 2 tbsp heavy cream, 1 tsp ground coriander, 1 tsp ground cumin, and 1 tsp dried fenugreek leaves together, then add to the pan with the chicken. Cook over a medium heat for six to eight minutes, until most of the liquid has drained off. Heat four wraps through in the oven, then fill with thinly sliced cucumber, red onion, and fennel. Divide the chicken between the wraps, roll up and serve.

3. Grilled vegetable picnic loaf

This gorgeous filled loaf will feed six and is ideal for picnics or a casual lunch. To make, cut a day-old bloomer loaf or crusty white loaf horizontally in two. Scoop out the soft bread from the center, leaving a slight shell (blitz the filling bread to crumbs for another day). Drizzle slices of deli-bought roasted zucchini, peppers, and eggplant with a little olive oil. Arrange slices of mozzarella over the base of the loaf, then add a layer of roasted vegetables and a scattering of fresh basil leaves, repeating until the loaf is full. Top with the bloomer lid, wrap tightly in plastic wrap and refrigerate overnight. Cut into thick slices to serve.

2. Halloumi souvlaki

For a veggie-friendly wrap, try some crispy, chewy, pan-seared halloumi. To serve four, cut a 14oz block of halloumi into slices, then cook in a frying pan over a high heat for two minutes on each side until crisp and golden. Sprinkle with a little dried oregano. Cook a couple of handfuls of French fries according to pack instructions and warm four pita breads through in the oven. Spread the pita breads with tzatziki and top with lettuce and sliced tomatoes and onions. Arrange the halloumi on top, along with the French fries. Season with salt and pepper and sprinkle with chopped fresh parsley and a little smoked paprika. Fold the pitas over and around the filling and roll up.

1. Grilled cheese with chili and chutney

Upgrade your usual grilled cheese by adding fiery chili and a mint and cilantro chutney. Tip 3.5oz grated mild Cheddar, 7oz torn mozzarella, a pinch of chili powder, a finely chopped tomato, and 3 tbsp mint and cilantro chutney into a bowl and mix well. Lightly butter one side of eight slices of bread and pile the cheese mix onto four of the slices. Cover with the remaining bread to make four sandwiches. Set a frying pan with a little butter over a medium heat. Cook the sandwiches, in batches, for two or three minutes on each side, until golden. Serve hot with a little extra chutney on the side.

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Last updated by Emily Shardlow-Price.