Top 10 Sandwiches Recipe

Cook bacon

Preheat a skillet over medium heat. Add bacon strips and cook 4–6 minutes per side until crisp. Transfer to a paper towel-lined plate to drain and keep warm.

Assemble

Toast sourdough slices if desired. Spread mayonnaise evenly on one slice. Layer lettuce, tomato slices seasoned with salt and pepper, then bacon. Top with remaining bread slice. Cut in half and serve immediately.

Mash avocado with lemon juice, salt and pepper in a small bowl. Spread mayonnaise on one face of the bottom slice of toasted bread. On that slice layer turkey, avocado mash, tomato, lettuce and bacon. Top with the third slice of bread to create a double-decker. Secure with a toothpick and cut in half.

Butter one side of each bread slice. Heat a nonstick skillet over medium-low heat. Place one slice, buttered-side down, top with cheese slices and the other bread slice buttered-side up. Cook 2–3 minutes per side until golden brown and cheese is melted — press gently with a spatula. Slice and serve hot.

Slice ciabatta and drizzle olive oil on cut sides. Layer mozzarella, tomato slices, and basil leaves. Drizzle balsamic glaze, season with salt and pepper. Close roll, press lightly and serve. Optionally toast briefly under a broiler for 1–2 minutes to warm.

In a bowl, combine drained tuna, mayonnaise, diced celery, diced red onion, lemon juice, mustard, salt and pepper. Mix until combined but slightly chunky. Spread the tuna salad onto one slice of multigrain bread, top with lettuce, and finish with the other slice. Cut and serve.

Heat a skillet over medium-high with vegetable oil. Add onions and peppers; sauté 4–5 minutes until softened. Push veggies to the side and add the thinly sliced steak, season with salt and pepper, and cook 2–3 minutes until just browned. Mix with vegetables. Split hoagie roll, stuff with the steak and vegetable mixture, top with provolone slices and allow residual heat to melt the cheese (cover skillet briefly if needed). Serve hot.

Spread thousand island dressing on one slice of rye. Layer corned beef, sauerkraut (drained) and swiss cheese. Top with second rye slice. Butter outer sides of the sandwich. Heat a skillet over medium heat and cook sandwich 3–4 minutes per side until bread is golden and cheese is melted. Slice and serve warm.

Warm pulled pork if needed. Toss pulled pork with barbecue sauce until evenly coated. Pile onto the bottom half of the bun, top with drained coleslaw and pickle slices, then place top bun. Serve immediately.

Warm pita briefly if desired. Spread hummus inside pocket, drizzle olive oil and lemon juice over cucumber slices. Fill pita with cucumber, roasted red peppers, mixed greens and crumbled feta. Season lightly with salt. Serve chilled or at room temperature.

Spread peanut butter on one slice of bread and jam on the other. Layer banana slices on the peanut-buttered slice, drizzle honey over bananas, then close sandwich. Cut on the diagonal and serve.