Not your usual sandwich fillings
A good sandwich is one of life’s simple pleasures. Whether you are packing lunch, planning a picnic or already looking towards back to school, the right filling can turn an ordinary sandwich into something memorable. It is more than two slices of bread with filling, it is one of the easiest meals to make, yet it offers endless possibilities. The right combination of ingredients can turn a simple sandwich into something truly satisfying.
The beauty of sandwiches is their versatility, whether you prefer classic fillings, healthy vegetarian options, or indulgent melted sandwiches, there is a combination for every meal and every season. These sandwich fillings may inspire you to make delicious sandwich combinations, using ingredients you may already have in your kitchen.
Substitutes
Every good sandwich begins with the bread. What is your favourite? A crusty baugette, soft white loaf, hearty wholemeal, rye bread, sourdough, ciabatta, or seeded roll. All bring their own texture and flavour. Choosing the right bread for you, is an excellent substitution to these recipes.
Freezable
The chicken strips freeze really well and are perfect to make ahead to always have in the freezer for a quick sandwich filling.
The other sandwich fillings does not freeze as well, but you can keep them in an airtight container in the fridge for up to three days.
Big batch cooking tips
Make the sandwich fillings a day ahead and keep in the fridge in an airtight container. It will help meld the flavours together as well as giving you some extra time to complete a big batch.
Other recipes for you to enjoy
Try my easy fish fingers or tofu fingers for a different filling, just like the chicken fingers they work perfectly with the creamy blue cheese dressing.
You can use the spicy tuna filling in my sushi bowl.
Final thoughts on sandwiches
Pick one filling to make sandwiches for the picnic basket, or pick all and make a buffet. Experiment with different breads, spreads, cheeses, vegetables and proteins to create your own favourite sandwich.
Sandwich fillings
Ingredients
- 200 ml about 4 sandwiches
- 8 Sandwich slices per filling
Cheese and red onion
- ½ red onion chopped
- 100 ml sharp cheddar shredded
- 50 ml Greel yogurt
- 30 ml mayonnaise
- Pinch of salt
Spicy tuna with olives
- 1 can tuna 95 g drained
- 50 ml black olives chopped
- 1 tbsp sriracha
- 50 ml Greek yogurt
- 30 ml mayonnaise
- Pinch of salt
Chicken strips
- 250 g chicken thighs
- 100 ml Flour
- 1 tsp Honshu pepper
- Pinch of Salt
- 1 egg
- 100 ml Panko breadcrumbs
Creamy blue cheese
- 150 g blue cheese
- 200 ml Greek yogurt
- 2 tbsp mayonnaise
- A pinch of salt
Instructions
Cheese and onions
- Chop 1/2 red onion and dunk in cold water, see tips below.
- Shred 100 ml sharp cheddar
- In a bowl, mix onion, cheese, 50 ml Greel yogurt, 30 ml mayonnaise, and a Pinch of salt
- Spread 50ml of the filling on a bread slice. Add another bread slice on top. Gently press the sandwich together and slice in half.
Spicy tuna with olives
- Open and drain 1 can tuna
- Chop 50 ml black olives
- In a bowl mix tuna, olives, 1 tbsp sriracha, 50 ml Greek yogurt, 30 ml mayonnaise, and a Pinch of salt.
- Spread 50ml of the filling on a bread slice. Add another bread slice on top. Gently press the sandwich together and slice in half.
Chicken strips
- Cut 250 g chicken thighs into strips.
- Mix 100 ml Flour, 1 tsp Honshu pepper and a Pinch of Salt on a flat plate.
- Crack 1 egg into a shallow bowl.
- Pour 100 ml Panko breadcrumbs on to a flat plate.
- Sort your plates in order flour, egg and breadcrumbs and an empty plate to put your chicken on once it is breaded.
- Start by using one hand to put the chicken in to the flour, cover all sides with flour. Then put it in the egg, without touching the egg with the same hand.
- Use your opposite hand to take the chicken out of the egg, once it is covered and place it in the bread crumbs, without letting your eggy hand touch the breadcrumbs.
- Use your first hand to cover the chicken in the breadcrumbs and finally put the now breaded chicken strip on to the empty plate.
- Continue the procedure with the rest of the chicken, using one hand for the dry ingredients and one for the egg. This way you do not have to keep washing your hands in between the chicken strips.
- Once all chicken strips are breaded, heat oil in a frying pan and add the chicken strips to the pan.
- Let chicken strips fry on one side until golden, before turning them over. About five minutes on each side, but the time depends on the thickness of your chicken strips and the heat of your oil.
Creamy blue cheese
- Crumble 150 g blue cheese in a bowl.
- Add 200 ml Greek yogurt2 tbsp mayonnaise and A pinch of salt
- Mix thoroughly. Chill until need it.
- Spread 50ml of the filling on a bread slice. Add another bread slice on top. Gently press the sandwich together and slice in half.
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