- Donna

Three Stand-Up Sandwiches

When I was growing up, a sandwich was likely to be bologna on white bread, ham on rye, or a grilled cheese. It was a long time before I learned about more interesting sandwiches like submarines. They seemed so exotic with mixed meats and unusual cheeses. And other than the occasional hamburger, or turkey sandwich after Thanksgiving, sandwiches were never served for dinner; they were always relegated to lunch.

Now I know that sandwiches can be much more interesting than a simple ham and cheese, and I've learned that there's an art to creating a sandwich that's truly special. I think these three fit the bill.

Part 1: The Smashed Sandwich

First up is a pressed sandwich. Here in the United States, every pressed sandwich is called a panini. My Italian friends laugh at that because it's just plain wrong for many reasons. But I'm taking the American definition and running with it.

Panini

Serves 1

Applewood smoked ham
Honey roast turkey
Genoa Salami
Sliced kosher dill pickles
Finely sliced green bell pepper
Jarlsberg cheese
Brown mustard
Rustic baby boule, sliced (or your choice of bread)

See the full recipe (and save and print it) here.

Part 2: Don’t Call Me a Veggie Burger

This veggie sandwich is not pretending to be a burger. It's a mixed vegetable combo accompanied by some avocado and cheese. I served it on a bun, but it would also be great wrapped in flatbread. The pickled peppers I used aren't spicy, but you could certainly use hot peppers if you prefer.

Grilled Vegetable Sandwich

Serves 4

1 tablespoon olive oil
1/2 medium onion, quartered and sliced
1/2 pound baby bella mushrooms, sliced
1 1/2 bell peppers (I used 1/2 each of red, yellow, and green), cored, seeded, and sliced
12 spears asparagus, cut in 1-inch pieces
Several grinds black pepper
1/2 teaspoon salt
1 cup baby spinach, washed
4 tablespoons MM Local High Desert Peppers, mild
4 slices Muenster cheese 
1 avocado, peeled and sliced
4 brioche buns

See the full recipe (and save and print it) here.

Part 3: A Saucy Meatball Sandwich

I've had meatball sandwiches where the meatballs were the size of baseballs. That looks impressive, but unless you've got the jaws of a python, it's not easy to eat. If you make the meatballs too large, you can always slice them in half before you add them to the sandwich.

Meatball Sandwich

Serves 4

1 28-ounce can tomato puree
1 fresh tomato, diced
1 teaspoon salt, divided
1 pound 85% ground beef
1/4 medium onion, diced
2 slices bread
1/4 cup milk, or as needed
Several grinds black pepper
1/4 teaspoon ground fennel
Fresh basil leaves, sliced in thin ribbons
Mozzarella cheese, sliced
Soft French bread

See the full recipe (and save and print it) here.

Like this post? See Donna's previous topic: A Three-Course Meal for Family or Company.

All photos by Donna Currie.

Donna is a Colorado food writer and the inventive blogger behind Cookistry. If she's not in the kitchen, she's likely shopping for intriguing new edibles.