Lunch

21 Classic Deli Sandwiches You Can Make at Home

- by Admin

Sometimes you just get hit with a hankering for a seriously good sandwich — and not just any sandwich, but a staple sandwich at your neighborhood deli. Whether you’re looking to save a bit of money or just turn your kitchen counter into a deli counter, these deli sandwich recipes give you the comfort of the real thing in the convenience of your own home. Check out our collection of favorite deli sandwiches, melts, and wraps, and even a few twists worth trying.

1. Pickled Egg Salad Sandwich

This pickled egg salad sandwich is a zippy change from an ordinary egg salad sandwich.

Prep Time: 15 mins
Total Time: 15 mins
Servings: 1

Ingredients

  • 2 pickled eggs, cut into small pieces
  • 2 tablespoons light mayonnaise
  • 1 tablespoon minced celery
  • 1 garlic dill pickle, minced
  • 2 teaspoons capers
  • 2 teaspoons minced chives
  • ½ teaspoon pickled egg juice
  • 1 dash hot pepper sauce
  • 2 slices whole wheat bread
  • 1 teaspoon butter, or to taste
  • 1 red lettuce leaf
  • 1 tomato, thinly sliced

Directions

  1. Mix pickled eggs, mayonnaise, celery, dill pickle, capers, chives, pickled egg juice, and hot pepper sauce together in a bowl.

  2. Toast bread lightly. Spread butter on one side of each slice. Layer lettuce and tomato on one slice of bread, and spread egg salad on the other slice. Press sandwich together and cut in half.

Tips

Substitute scallions for the chives if desired.

2. Italian Subs

This is an Italian sandwich sub with three kinds of meat and provolone cheese. The kind you get in a mom-and-pop pizza joint. You’ll be glad you tried it!

Prep Time: 20 mins
Additional Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8

Ingredients

  • 1 head red leaf lettuce, rinsed and torn
  • 2 medium fresh tomatoes, chopped
  • 1 medium red onion, chopped
  • 6 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 2 cloves garlic, chopped
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes
  • 1 pinch dried oregano
  • ½ pound sliced Capacola sausage
  • ½ pound thinly sliced Genoa salami
  • ¼ pound thinly sliced prosciutto
  • ½ pound sliced provolone cheese
  • 4 submarine rolls, split
  • 1 cup dill pickle slices

Directions

  1. Combine lettuce, tomatoes, and onion in a large bowl.

  2. Whisk together olive oil, vinegar, parsley, garlic, basil, red pepper flakes, and oregano in a medium bowl until well combined. Pour over salad and toss to coat evenly. Place in the refrigerator for flavors to meld, about 1 hour.

  3. Spread submarine rolls open, then layer capicola, salami, and prosciutto evenly on each roll. Top with provolone cheese. Cover with salad and pickle slices. Close rolls to serve.

3. Caprese Salad Sandwiches

Everyone knows there’s no salad like a Caprese salad on a hot summer day. Fresh-picked basil and tomatoes with just a hint of seasoning. I always use a whole spelt loaf when I make this recipe. The notes of the spelt combine perfectly with the light/summery flavors of the other ingredients. Very earthy. Also, fresh ground pepper and chunky sea salt make this dish pop even more. Muah!

Prep Time: 15 mins
Total Time: 15 mins
Servings: 4
Yield: 4 sandwiches

Ingredients

  • 8 slices artisan-style whole wheat bread
  • 2 tablespoons white truffle oil, or to taste
  • ½ pound buffalo mozzarella, thinly sliced
  • ½ cup fresh basil leaves, or to taste
  • 1 large heirloom tomato, thinly sliced
  • coarse sea salt and ground black pepper to taste

Directions

  1. Drizzle each slice of bread evenly with truffle oil and cover 4 bread slices with slices of buffalo mozzarella cheese, basil leaves, and tomato slices. Season to taste with sea salt and black pepper. Top each sandwich with a remaining bread slice.

4.  Awesome Turkey Sandwich

A fantastic sandwich with sliced turkey, guacamole, toasted whole wheat bread, fresh tomato, lettuce, bean sprouts, yellow mustard and light mayo. For cheese lovers, Colby-Jack makes a great addition as well. No one I know can resist this one!

Prep Time: 10 mins
Total Time: 10 mins
Servings: 1
Yield: 1 sandwich

Ingredients

  • 2 slices whole wheat bread, toasted (Optional)
  • 1 tablespoon mayonnaise
  • 2 teaspoons Dijon-style prepared mustard
  • 3 slices smoked turkey breast
  • 2 tablespoons guacamole
  • ½ cup mixed salad greens
  • ¼ cup bean sprouts
  • ¼ avocado – peeled, pitted and sliced
  • 3 ounces Colby-Monterey Jack cheese, sliced
  • 2 slices tomato

Directions

  1. Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.

5. Reuben Sandwich

close up view of two halves of a Reuben Sandwich on a white plate

I make this Reuben sandwich with pastrami for my husband and serve it alongside coleslaw or potato salad.

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4
Yield: 4 sandwiches

Ingredients

  • ¾ cup Thousand Island dressing
  • 8 slices rye bread
  • 1 (16 ounce) can sauerkraut, drained
  • 8 slices Swiss cheese
  • 8 slices pastrami
  • ¼ cup margarine, softened

Directions

  1. Spread dressing onto one side of each bread slice. Top 1/2 of the slices with sauerkraut, Swiss cheese, and pastrami, then top with remaining bread, dressing-side down. Spread margarine on the outside of each sandwich.

  2. Heat a large skillet over medium-high heat. Grill sandwiches in the hot skillet until bread is golden brown, fillings are hot, and cheese is melted, 3 to 5 minutes per side.

6. Original Homemade Italian Beef

Best homemade Italian beef I have ever had. My mom always made it, and she passed this recipe down to me. It’s so good!

Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Servings: 6

Ingredients

  • 3 pounds beef chuck roast
  • 3 (1 ounce) packages dry Italian salad dressing mix
  • 1 cup water
  • 1 (16 ounce) jar pepperoncini peppers
  • 8 hamburger buns, split

Directions

  1. Place roast into a slow cooker and rub dressing mix over top. Pour water around roast. Cover and cook on High until meat is tender and can be easily pulled apart with a fork, 5 to 6 hours.

  2. Remove meat and shred with two forks. Return meat to the slow cooker; add pepperoncini and as much pepperoncini juice as you like for additional flavor. Cover and cook for 1 more hour.

  3. Serve on buns.

7. BLT

Two halves of a BLT sandwich stacked on top of each other on a plate

This BLT is classic: bacon, lettuce, and tomato — nothing fancy, just delicious. (I use fake vegetarian bacon these days, and it’s still really good!)

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 1

Ingredients

  • 4 slices bacon
  • 2 leaves lettuce
  • 2 slices tomato
  • 2 slices bread, toasted
  • 1 tablespoon mayonnaise

Directions

  1. Gather all ingredients.
    Ingredients to make a BLT sandwich
    Dotdash Meredith Food Studios

  2. Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate.
    A paper towel-lined plate with four slices of crispy bacon
    Dotdash Meredith Food Studios

  3. Arrange cooked bacon, lettuce, and tomato slices on one slice of bread. Spread mayonnaise on the other slice of bread.
    Two pieces of toasted bread, with one topped with lettuce, tomato, and crispy bacon, and the other topped with mayonnaise
    Dotdash Meredith Food Studios

  4. Close to make a sandwich.A BLT sandwich on toasted white bread

7. Muffuletta Sandwich

My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.

Prep Time: 15 mins
Total Time: 15 mins
Servings: 4
Yield: 4 servings

Ingredients

  • 1 (1 pound) loaf fresh Italian bread
  • ⅓ cup olive oil
  • ⅓ cup grated Parmesan cheese
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 8 oil-cured black olives, pitted and chopped
  • 8 pitted green olives, chopped
  • ¼ pound thinly sliced salami
  • ¼ pound thinly sliced ham
  • ½ pound provolone cheese, sliced
  • ¼ pound mozzarella cheese, sliced

Directions

  1. Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.

  2. On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.

8. Hot Ham and Cheese Sandwiches

close up view of a sliced Hot Ham and Cheese Sandwich garnished with fresh herbs on a white plate

Don’t settle for ordinary ham and cheese sandwiches when you can make something deliciously different. The horseradish mustard dressing perfectly compliments the ham.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 8
Yield: 8 servings

Ingredients

  • ¼ cup butter, softened
  • 2 tablespoons prepared horseradish mustard
  • 2 tablespoons chopped onions
  • 1 teaspoon poppy seeds
  • 1 teaspoon dill seed
  • 8 slices Swiss cheese
  • 8 slices cooked ham
  • 8 hamburger buns

Directions

  1. Preheat oven to 250 degrees F (120 degrees C).

  2. Combine butter, mustard, onions, poppy seeds and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.

  3. Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.

9.  Hot Ham and Cheese Sandwiches

close up view of a sliced Hot Ham and Cheese Sandwich garnished with fresh herbs on a white plate

Don’t settle for ordinary ham and cheese sandwiches when you can make something deliciously different. The horseradish mustard dressing perfectly compliments the ham.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 8
Yield: 8 servings

Ingredients

  • ¼ cup butter, softened
  • 2 tablespoons prepared horseradish mustard
  • 2 tablespoons chopped onions
  • 1 teaspoon poppy seeds
  • 1 teaspoon dill seed
  • 8 slices Swiss cheese
  • 8 slices cooked ham
  • 8 hamburger buns

Directions

  1. Preheat oven to 250 degrees F (120 degrees C).

  2. Combine butter, mustard, onions, poppy seeds and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.

  3. Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.

10. After School Antipasto Pinwheel Sandwiches

Whole wheat tortillas are filled with all of the flavors of an antipasto but served in a fun new way! Paired with a cold glass of milk this makes the perfect snack!

Prep Time: 15 mins
Additional Time: 2 hrs
Total Time: 2 hrs 15 mins
Servings: 6
Yield: 6 servings

Ingredients

  • 4 ounces cream cheese, softened
  • 2 tablespoons sun-dried tomato pesto
  • 3 (8 inch) whole wheat tortillas
  • ¼ cup sliced pepperoncini peppers, drained
  • ¼ cup julienne-cut fresh basil
  • 15 slices salami

Directions

  1. Combine the cream cheese and sun-dried tomato pesto in a mini food processor or bowl until well blended. Reserve some of the mixture to seal the pinwheels.

  2. Spread cream cheese mixture over each tortilla all the way to the edges. Sprinkle the tortillas evenly with the pepperoncinis and basil leaving a 1 1/2-inch edge on one side.

  3. Place 5 slices of salami over each tortilla leaving a 1 1/2-inch edge on one side.

  4. Starting with the salami end, roll each tortilla as tightly as you can. When you get to the end, smear some of the leftover cream cheese over the end and seal the sandwich. Wrap each sandwich in plastic wrap and refrigerate for at least 2 hours.

  5. When chilled, unwrap and slice rolls into 8 pieces per sandwich. Serve with an ice cold glass of milk!

Cook’s Note:

Pair with a glass of chilled, organic whole milk.

You can use any meat that you would like in these sandwiches. You can make these in advance and slice them when you are ready to use them. They will last a couple days in the fridge.

11. Cobb Sandwich

This is a delicious sandwich that went over with a bang at a luncheon. A few ‘secret’ ingredients and this is a perfect combination for a slightly unique sandwich.

Prep Time: 25 mins
Total Time: 25 mins
Servings: 4
Yield: 4 sandwiches

Ingredients

  • ½ cup mayonnaise
  • ¼ cup blue cheese dressing
  • 8 slices multigrain bread
  • 2 cooked chicken breasts, sliced
  • 1 ripe avocado, sliced
  • 8 slices cooked bacon
  • 2 hard boiled eggs, chopped
  • 4 lettuce leaves

Directions

  1. Prepare the sandwich spread by mixing together the mayonnaise and blue cheese dressing. Spread 2 tablespoons on one side of each slice of bread. Top 4 of the prepared pieces of bread with 1/4 each of the chicken, avocado, bacon, hard boiled eggs, and lettuce. Top each sandwich with another slice of bread and serve with the remaining blue cheese spread on the side.

12. Philly Cheesesteak Sandwich with Garlic Mayo

This is a delicious Philly cheesesteak with mozzarella, peppers, and onion that gets rave reviews from my husband and brother. The garlic mayo is both easy and flavorful.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time:  30 mins
Servings: 4

Ingredients

  • 1 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 pound beef round steak, cut into thin strips
  • 2 green bell peppers, cut into 1/4 inch strips
  • 2 onions, sliced into rings
  • salt and pepper to taste
  • 4 hoagie rolls, split lengthwise and toasted
  • 1 (8 ounce) package shredded mozzarella cheese
  • 1 teaspoon dried oregano

Directions

  1. Gather all ingredients.
    Ingredients to make Philly cheesesteak sandwiches with garlic mayo
    Dotdash Meredith Food Studios

  2. Combine mayonnaise and minced garlic in a small bowl. Cover and refrigerate. Preheat the oven to 500 degrees F (260 degrees C).
    A small glass bowl with garlic mayo
    Dotdash Meredith Food Studios

  3. Heat oil in a large skillet over medium heat. Sauté beef until lightly browned.
    A skillet with cooked pieces of thinly sliced beef
    Dotdash Meredith Food Studios

  4. Stir in bell peppers and onions and season with salt and pepper. Sauté until vegetables are tender, then remove from heat.
    A skillet with cooked thinly sliced beef, sliced onions, and strips of green bell pepper
    Dotdash Meredith Food Studios

  5. Spread each bun generously with garlic mayonnaise.
    A cutting board with four slices buns with garlic mayo
    Dotdash Meredith Food Studios

  6. Divide beef mixture into buns. Top with shredded cheese and sprinkle with oregano.
    A baking sheet with four buns filled with thinly sliced steak, cooked onions and green bell peppers, and topped with shredded cheese
    Dotdash Meredith Food Studios

  7. Place sandwiches on a baking pan.
    A baking sheet with four Philly cheesesteak sandwiches with garlic mayo, topped with shredded cheese
    Dotdash Meredith Food Studios

  8. Heat sandwiches in the preheated oven until cheese is melted or slightly browne

A platter with three Philly cheesesteak sandwiches with garlic mayo

13. California Club Chicken Wraps

I work in a corporate office, and our cafe has a wrap station every Friday. I got hooked on the California club chicken wraps so I watched closely and finally made my own version at home. They are so delicious!

Prep Time: 15 mins
Cook Time: 1 mins
Total Time: 16 mins
Servings: 2

Ingredients

  • ½ cup mayonnaise
  • ½ cup plain yogurt
  • 2 chipotle chiles in adobo sauce, finely chopped

Wraps:

  • 2 large spinach tortillas
  • ½ cup shredded lettuce, or to taste
  • 1 ½ cups shredded Monterey Jack cheese
  • 1 Haas avocado – peeled, pitted, and diced
  • 4 slices cooked bacon, chopped
  • 1 red onion, finely chopped
  • 1 tomato, chopped
  • 2 cooked chicken breasts, cut into chunks

Directions

  1. Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.

  2. Cook tortillas in the microwave until warm and pliable, about 30 seconds.

  3. Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 of the lettuce, 1/2 of the Monterey Jack cheese, 1/2 of the avocado, 1/2 of the bacon, 1/2 of the red onion, 1/2 of the tomato, and 1/2 of the chicken, respectively, in the center of each tortilla. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

Tips

If desired, place wrap in a panini maker for 1 to 2 minutes, or until wrap has grill marks and cheese is slightly melted.

Try with chipotle ranch sauce. Substitute 1/2 cup ranch dressing for mayonnaise to make chipotle ranch sauce.

Nutrition:

The nutrition data for this recipe includes the full amount of the chipotle mayonnaise ingredients. The actual amount of mayonnaise consumed will vary.

14. Corned Beef Special Sandwiches

I think of this corned beef sandwich recipe as a cousin to the Reuben. It’s a cold sandwich of corned beef topped with Russian dressing and coleslaw on Jewish rye. Yum!

Prep Time: 5 mins
Total Time: 5 mins
Servings: 4
Yield: 4 sandwiches

Ingredients

  • ⅓ cup Russian salad dressing
  • 8 slices Jewish rye bread
  • 1 pound thinly sliced corned beef
  • ½ pound prepared coleslaw

Directions

  1. Spread 1/4 of the Russian salad dressing onto one side of each of four bread slices. Top each with 4 ounces corned beef, 2 ounces coleslaw, and remaining bread slices. Cut each sandwich in half diagonally and serve.

15. Best Tuna Melt (New Jersey Diner Style)

If you order a tuna melt in a New Jersey diner, you’ll get something very similar to this! My method of topping the tuna salad with cheese first, then tomato and more cheese, keeps the toppings from sliding off the bread.

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Servings: 4

Ingredients

  • 2 (5 ounce) cans tuna, drained
  • ¼ cup mayonnaise
  • ¼ cup finely chopped celery
  • 1 ½ tablespoons finely chopped onion
  • 1 tablespoon chopped parsley
  • ¾ teaspoon red wine vinegar
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 4 slices seedless rye bread
  • 8 slices Swiss cheese
  • 8 slices ripe tomato
  • paprika, for garnish

Directions

  1. Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.

  2. Combine tuna, mayonnaise, celery, onion, parsley, and vinegar in a bowl; season with salt and black pepper.

  3. Place bread on a baking sheet; broil in the preheated oven until lightly toasted, 1 minute. Remove from oven; keep broiler on.

  4. Divide tuna salad among bread slices; place 1 cheese slice on top of each. Layer each with 2 tomato slices; top each with 1 cheese slice.

  5. Broil in the preheated oven until cheese is melted, 3 to 5 minutes.

16. Dan’s Meat Wrap

A very good deli-style wrap. Use different meats for variation.

Prep Time: 9 mins
Cook Time: 1 mins
Total Time: 10 mins
Servings: 1
Yield: 1 serving

Ingredients

  • 1 (10 inch) flour tortilla
  • 4 slices roast beef
  • ½ cup shredded Cheddar-Monterey Jack cheese blend
  • ½ cup shredded lettuce
  • ½ cup chopped tomato
  • ¼ cup chopped onion
  • 4 black olives
  • 2 tablespoons Italian-style salad dressing

Directions

  1. Place tortilla on a plate. Cover tortilla with roast beef, then cheese. Microwave for 45 seconds, or until cheese is melted. Sprinkle with lettuce, tomato, onion and olives. Top with 3 or 4 splashes Italian dressing. Roll up.

17. California Melt

California Melt

A satisfying open-faced veggie melt with avocado, almonds, and mushrooms. This sandwich is ready in minutes!

Prep Time: 15 mins
Cook Time: 2 mins
Total Time: 17 mins
Servings: 4

Ingredients

  • 4 slices whole-grain bread, lightly toasted
  • 1 avocado, sliced
  • 1 cup sliced mushrooms
  • ⅓ cup sliced toasted almonds
  • 1 tomato, sliced
  • 4 slices Swiss cheese

Directions

  1. Preheat the oven broiler.

  2. Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Top each with Swiss cheese.

  3. Broil open-face sandwiches until cheese melts and begins to bubble, about 2 minutes. Serve sandwiches warm.

    a close up view of a california melt- veggies ontop a piece of bread topped with melty cheese.
    Natasha Titanov

Editor’s Note:

Please note the addition of a basil-mayonnaise (1/4 cup mayonnaise mixed with 1 tablespoon chopped fresh basil) if using the magazine version of this recipe.

18. Lorraine’s Club Sandwich

An easy, quick, and delicious sandwich to eat anytime.

Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 1
Yield: 1 sandwich

Ingredients

  • 2 slices bacon
  • 3 slices bread, toasted
  • 3 tablespoons mayonnaise
  • 2 leaves lettuce
  • 2 (1 ounce) slices cooked deli turkey breast
  • 2 slices tomato

Directions

  1. Place bacon in a heavy skillet. Cook over medium high heat until evenly brown. Drain on paper towels.

  2. Spread each slice of bread with mayonnaise. On one slice of toast, place the turkey and lettuce. Cover with a slice of toast, then the bacon and tomato. Top with last slice of toast.

19. Lobster Rolls

Lobster Rolls

This lobster roll recipe is a wonderful summer (or winter) treat and makes a fancy lunch that will impress your friends. I grew up in Nova Scotia, where seafood was cheap. My mom and grandmothers had some pretty inventive ways of making lobster not dull. Now, lobster is a treat and costs a fortune! I’ve paid over $10 for a lobster roll in Cape Cod, and it wasn’t half as good — or as big — as this one!

Prep Time: 15 mins
Total Time: 15 mins
Servings: 4
Yield: 4 lobster rolls

How to Make Lobster Rolls

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

What Is a Lobster Roll? 

A lobster roll is a popular dish from New England. It consists of lobster meat tossed in a savory sauce and served on a buttered, hot dog-style bun or roll.

Lobster Roll Ingredients

These are the ingredients you’ll need to make this lobster roll recipe at home:

  • Buttered rolls: Lightly butter hot dog buns or kaiser rolls.
  • Vegetables: You’ll need lettuce leaves, green onions, and celery.
  • Mayonnaise: The creamy, savory sauce starts with mayonnaise.
  • Lime juice: Lime juice lends brightness to the mayo-based sauce. You can substitute lemon juice if you prefer.
  • Seasonings: The sauce is flavored with hot sauce, salt, and pepper. The lobster is topped with dried basil, tarragon, or parsley.
  • Lobster: You’ll need 1 ½ pounds of cooked and cured lobster meat to make four lobster rolls.

How to Make Homemade Lobster Rolls

Here’s a brief overview of what you can expect when you make lobster rolls at home:

  1. Butter the roll and line with lettuce.
  2. Make the sauce and fold in the lobster.
  3. Stuff the lobster mixture into buns and top with dried herbs.

What to Serve With Lobster Rolls

If you need serving inspiration, we’ve got you covered. Complete your meal with one or more of these top-rated sides dishes for lobster rolls:

a paper cone of Cajun Baked French Fries with a cup of ketchup
Soup Loving Nicole

How to Store Lobster Rolls

You can store leftover lobster in an airtight container in the refrigerator for up to two days. Assemble the lobster rolls right before serving so the bread doesn’t get soggy.

Allrecipes Community Tips and Praise

“This is a classic New England sandwich best served on a regular ol’ hot dog bun which I prefer grilled,” says one Allrecipes community member. “(Pepperidge Farm is my favorite) I use big, meaty chunks of fresh lobster, no onion or herbs, and just a bit of lemon juice.”

“The really nice thing about this recipe is that it’s not loaded down with mayonnaise, so you’re able to really enjoy the flavor of the lobster,” according to Allrecipes Allstar lutzflcat. “Served on a croissant, and it was delicious.”

“This recipe was fantastic,” raves wfrancesco. “Very easy and so delicious. My only changes were to make it spicier. This is a keeper. By far the best lobster roll I ever had.”

Ingredients

  • 1 tablespoon butter, softened
  • 4 hot dog buns or kaiser rolls, split
  • 4 lettuce leaves
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lime juice
  • 1 dash hot pepper sauce (e.g. Tabasco)
  • salt and pepper to taste
  • 2 green onions, chopped
  • 1 stalk celery, finely chopped
  • 1 ½ pounds cooked and cubed lobster meat
  • 1 pinch dried basil, parsley or tarragon

Directions

  1. Gather all ingredients.
    Lobster Rolls ingredients in glass bowls
    Dotdash Meredith Food Studios

  2. Lightly butter the insides of buns and line with lettuce leaves. Set aside.
    Hot dog buns with lettuce leaves and butter in a bowl on a white cutting board
    Dotdash Meredith Food Studios

  3. Stir together mayonnaise, lime juice, hot pepper sauce, salt, and pepper in a medium bowl until well blended. Mix in green onions and celery.
    Mayonnaise mixture in a glass bowl
    Dotdash Meredith Food Studios

  4. Gently fold in lobster until just coated.
    Lobster pieces with sauce in a glass bowl
    Dotdash Meredith Food Studios

  5. Stuff lobster mixture into buns. Sprinkle with basil, parsley, or tarragon.
    Lobster Rolls being assembled on a white cutting board, next to a bowl with lobster
    Dotdash Meredith Food Studios

  6. Enjoy!

Lobster Roll on a plate

20. Classic Cuban Midnight Medianoche Sandwich

Classic Cuban Midnight Medianoche Sandwich

This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!

Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 23 mins
Servings: 4
Yield: 4 sandwiches

Ingredients

  • 4 sweet bread rolls
  • ½ cup mayonnaise
  • ¼ cup prepared mustard
  • 1 pound thinly sliced cooked ham
  • 1 pound thinly sliced fully cooked pork
  • 1 pound sliced Swiss cheese
  • 1 cup dill pickle slices
  • 2 tablespoons butter, melted

Directions

  1. Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides.

    Sandwich rolls cut in half with mustard and mayonnaise liberally applied.
    Dotdash Meredith Food Studios

  2. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.

    Swiss cheese, ham, pork and pickles added to the sandwiches.
    Dotdash Meredith Food Studios

    Tops of the sandwiches brushed with butter.
    Dotdash Meredith Food Studios

  3. Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning.

    Sandwiches pressed down until browned.
    Dotdash Meredith Food Studios

  4. Slice diagonally and serve hot.close up on a few classic Cuban midnight sandwiches on a cutting board.

21. Curried Chicken Tea Sandwiches

These chicken salad tea sandwiches have apples and dried cranberries for color and tang. This dressed-up chicken salad is wonderful on bread triangles or served on a lettuce leaf.

Prep Time: 20 mins
Total Time: 20 mins
Servings: 6

Ingredients

 

  • 2 cups cubed, cooked chicken
  • 1 unpeeled red apple, chopped
  • ¾ cup dried cranberries
  • ½ cup thinly sliced celery
  • ¼ cup chopped pecans
  • 2 tablespoons thinly sliced green onions
  • ¾ cup mayonnaise
  • 2 teaspoons lime juice
  • ½ teaspoon curry powder
  • 12 slices bread
  • 12 lettuce leaves

Directions

  1. Combine cooked chicken, apple, cranberries, celery, pecans, and green onions in a large bowl.

  2. Mix together mayonnaise, lime juice, and curry powder in a small bowl until well combined. Fold into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.

  3. Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.

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