Austin's Stuffed Sandwiches Recipe
overstuffed sandwich recipe choice on house baked barrio grains seed bread with choice of pasta, potato salad, or fruit
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Ingredients
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Bread
Sandwich Fillings
Condiments & Spreads
Pasta Salad (choice side)
Potato Salad (choice side)
Fresh Fruit Salad (choice side)
Method
Bread
- 1
Warm and prep bread
Preheat a griddle or large skillet over medium heat. Brush both sides of each Barrio grains seed bread slice lightly with olive oil (about 1 tbs total across slices). Toast each slice 1–1.5 minutes per side until just warmed and edges are crisp but not burnt. Keep warm wrapped in a clean kitchen towel.
Condiments & Spreads
- 2
Make quick garlic aioli
In a small bowl combine 0.5 cup mayonnaise, 2 minced garlic cloves and 1 tbs lemon juice. Season with 0.25 tsp salt and 0.25 tsp black pepper, then whisk until smooth. Taste and adjust; set aside. (This yields enough aioli for 4 sandwiches.)
- 3
Prepare mustard
Place 2 tbs Dijon mustard in a small ramekin for easy spreading during assembly.
Sandwich Fillings
- 4
Prep produce and proteins
Wash and dry lettuce leaves. Slice 2 tomatoes into 8 medium slices total. Lay out turkey (300 g), ham (200 g) and salami (100 g) on a board so each sandwich will get a generous portion (approximately 75 g turkey, 50 g ham, 25 g salami per sandwich). Arrange provolone (8 slices) and cheddar (4 slices) for easy stacking. Have 8 pickle slices ready.
- 5
Optional press/griddle step
If you prefer a warm pressed sandwich: melt 2 tbs unsalted butter on the preheated griddle over medium-low. Assemble sandwiches (see assembly). Place assembled sandwiches on griddle and press with a heavy pan or sandwich press for 2–3 minutes per side until cheese starts to melt and bread is golden. Remove and rest 1 minute before cutting.
Pasta Salad (choice side)
- 6
Cook pasta
Bring a pot of salted water to a boil and cook 2 cups dry rotini according to package instructions until al dente (usually 8–10 minutes). Drain and rinse under cold water to stop cooking; drain well.
- 7
Combine salad
In a large bowl combine cooled pasta, 1 cup halved cherry tomatoes, 1 cup diced cucumber, 0.5 cup diced red bell pepper, 2 tbs minced red onion and 2 tbs chopped parsley. Toss with 0.33 cup Italian vinaigrette, 0.5 tsp salt and 0.25 tsp black pepper. Chill until service or serve at room temperature.
Potato Salad (choice side)
- 8
- 9
Mix dressing and finish
In a bowl whisk 0.33 cup mayonnaise, 1 tbs yellow mustard, 1 tbs apple cider vinegar and 1 tbs chopped fresh dill. Fold the warm potatoes into the dressing along with 0.5 cup chopped celery, 2 tbs minced red onion and 2 chopped hard-boiled eggs. Season with 0.5 tsp salt and 0.25 tsp black pepper. Chill for at least 20 minutes for best flavor, or serve warm if desired.
Fresh Fruit Salad (choice side)
- 10
Assembly
- 11
Build overstuffed sandwiches
Lay 4 warmed bread slices flat. Spread about 1 tbs of garlic aioli on each bottom slice (use remaining aioli for extra spread if desired). Add a layer of meats (approx. 75 g turkey, 50 g ham and/or 25 g salami per sandwich — mix to preference) so each sandwich is generously stuffed. Top meats with 2 slices provolone (or one provolone + one cheddar), then add lettuce leaves, 2 tomato slices, and 2 pickle slices per sandwich. Spread 1/2 tbs Dijon mustard on each top slice of bread and close sandwiches. If using the optional press step, follow the griddle press directions above to melt cheese and finish.
- 12
Slice and serve
If desired, cut sandwiches in half on the diagonal. Serve each sandwich with the chosen side: a scoop (about 3/4–1 cup) of pasta salad or potato salad, or a 3/4–1 cup portion of fruit salad. Provide extra aioli and pickles on the side.
