Versatile and delicious, a sandwich is perfect for any occasion, whether you're sitting down with the family or packing for a lunch on the go. And you don't have to be a professional chef to take a classic sandwich and turn it into a tasty meal. Try these simple tips and recipes to help boost your creativity in the kitchen:
- There are things better than sliced bread: Give
your sandwich a makeover by piling your favorite fixings on a better
bread option, such as focaccia or whole wheat pita. The sky's the limit -
try waffles for a sweet and savory treat.
- Embrace open-face: Load the toppings on each slice of bread, then pop the two sides into the toaster oven to toast the bread and melt the cheese.
- Smart substitutions: Lose the calories, but keep
the taste of your favorite BLT by using new Hidden Valley Bacon Ranch
sandwich spread instead of mayo - you'll get all the same flavor with a
third of the calories.
- Repurpose your leftovers: Make extra meat and
vegetables for dinner, and use them for tomorrow's lunch by placing
leftovers between two pieces of your favorite bread.
- Turkey sandwiches don't have to be boring: Add walnuts, avocado or apple slices to jazz up a childhood favorite.
- Go veggie: For the perfect Meatless Monday, try a sandwich on whole wheat bread with slices of avocado and tomato, topped with your favorite cheese - an instant vegetarian masterpiece.
Sourdough bread, herb ranch, oven-roated turkey, cheddar cheese, olive oil, bell peppers and lettuce leaves.
Makes 1 sandwich
Makes 4 servings
Makes 2 servings
Makes 1 serving
- Olive oil
- 2 slices sourdough sandwich bread
- 1 tablespoon Hidden Valley Country Herb Ranch
- Sandwich Spread & Dip
- 2 slices (2 ounces) oven-roasted turkey breast
- 1 slice (1 ounce) cheddar cheese (Havarti cheese as alternative)
- 2 tablespoons (about 1/4 pepper) roasted red bell pepper, cut into strips
- Arugula or lettuce leaves, optional
- For best performance in panini maker, brush outside of each slice of bread with olive oil. Spread other side of bread with sandwich spread. Top with turkey, cheese and pepper strips. Close sandwich and cook for 4 to 5 minutes in panini maker or on griddle, until cheese is melted. If desired, pull open and add lettuce before serving.
Preparation Time 10 minutes
- Vegetable oil
- 1/2 cup thinly sliced yellow onion
- 1/2 cup diced green bell pepper
- 1 pound lean pork strips, thinly sliced
- 1/4 cup Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip
- 4 sandwich buns
- In large nonstick skillet, stir-fry onion and pepper in oil for 5 minutes. Add pork and cook for 5 more minutes, or until cooked through. Remove from heat and stir in sandwich spread. Serve spicy pork mixture on buns.
Preparation Time 30 minutes
- 6 ounces fresh salmon fillet, cooked and chilled (about 1 cup flaked) or 1 pouch (5 ounces) ready-to-eat premium wild caught pink salmon, skinless and boneless
- 2 tablespoons minced shallot or red onion
- 2 tablespoons minced celery
- 1 teaspoon fresh lemon juice
- 1/4 cup Hidden Valley Oven-Roasted Garlic Parmesan Sandwich Spread & Dip
- 2 pita pockets
- 1 slice iceberg lettuce, optional
- Flake salmon; stir in shallots, celery and lemon juice. Add sandwich spread and gently stir to combine. Fill pockets with salmon mixture and lettuce slice.
Preparation Time 15 minutes
- 1/2 cup shredded rotisserie chicken
- 1/2 cup finely sliced spinach leaves
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon finely chopped sun-dried tomatoes
- 1/2 teaspoon chopped fresh basil
- 2 tablespoons Hidden Valley Oven Roasted Garlic Parmesan Sandwich Spread & Dip, or more to taste
- 1 10-inch sun-dried tomato basil wrap
- Stir together chicken, spinach, cheese, tomatoes, basil and sandwich spread. Spoon onto wrap and spread to edges; roll up. For entertaining, slice into 1-inch pinwheels.
Preparation Time 15 minutes