Sometimes, there’s no time for complicated recipes that take forever. Sometimes you just want to indulge in some hearty, aroma-rich sandwiches, and if you keep reading, you will find my 4 best recipes for fall sandwiches.
Recommended reading: Best Paleo Diet Cookbooks
Yes, sandwiches are simple to make, but whoever said that they can’t be masterpieces of amazing taste? So, I experimented a bit, tried out this and that, checked how my family reacted, and then packed their favorite sandwich recipes here, for all of you to enjoy as well!
Editor’s Note: We recommend using a panini press for most of these. If you don’t have one, check out our Best Panini Press Reviews (We just updated them, too!)
1. Fall fruit grilled sandwich
Why should we be satisfied with the ordinary, when we can make the extraordinary just as fast? That’s why I love using seasonal fruits, and when fall comes, there’s something for every taste. This time, it’s a sweet’n’creamy grape, avocado, and cheese sandwich that gets just the right aroma after a few minutes on the griddle.
- Wholegrain bread
- ½ cup red grapes
- ½ avocado
- 1/3 cup feta cheese
- 1 tablespoon mustard
- 1-2 tablespoons extra virgin olive oil (Here’s some olive oil dispensers you may like)
- 3 thin slices of brie (Here’s our recommended cheese knives)
Preheat the griddle.
Mix feta and mustard, and spread this mixture onto both bread slices.
Cut avocado into slices with an avocado slicer, and grapes into halves. Arrange grapes on one bread slice, and the sliced avocado on the other. Assemble your sandwich.
Sprinkle with olive oil on both sides, put on the griddle, turn. Repeat until both sides are golden brown.
2. Inspiralized sandwich
Ok, so you know how we all have our favorite kitchen toys? That one tool that we try to use always and for everything? For me, that’s my electric spiralizer. This time, I used it to make healthy yam sandwich buns for my avocado turkey sandwiches. The result? Well, not to brag, but this is the first healthy sandwich that my kids accepted to eat!
1 medium yam
2 slices turkey breast
1 slice onion ring (Here are some great onion choppers for you!)
1 piece of kale
¼ cup feta cheese
½ tablespoon garlic powder or freshly chopped garlic with the best garlic press
2 tablespoons extra virgin olive oil
1 large egg
Salt and black pepper per taste (Check out our recommended salt and pepper grinder sets!)
Peel the yam and spiralize it.
Use a big skillet, and set over medium heat. Add ½ tablespoon of olive oil. Add yam noodles, season with salt, pepper and garlic powder. Cook for 7-8 minutes, until noodles soften. Once they are well done, noodles will turn orange.
In a medium bowl, add noodles, crack the egg and stir until all the noodles are well covered.
Take two ramekins, and pour enough noodles in each so they are half-way full. Cover the noodles with wax paper, and press them firmly with it. Place in the fridge for 20-25 minutes.
While the yam noodles are getting ready, cook the onions. Spray a skillet with cooking spray and place it over medium heat. Add onions, season with black pepper and salt. Stir until onion caramelizes, for about 4-5 minutes.
Mush the half of avocado and feta cheese together, until you get a nice, creamy, even spread.
When your yam noodles are done cooling, remove the paper. Put a skillet once more over medium heat, add a tablespoon of olive oil, and very carefully tap your yam buns out of ramekins and onto the skillet. Cook buns for 4 minutes on one side, then flip, and cook for 3 more minutes.
Smear the buns with the avo-feta spread, place the turkey breast on the bottom bun, and then add tomato, onions and kale. Top it off with the other bun.
3. Autumn twist ham & brie
Ever since we got a Panini press, we’ve been putting everything and anything into it – we reheated pizza from our pizza oven, we grilled veggies and shrimps, but we never made sandwiches. So, I had to try and make them. Perfect autumn sandwiches with brie, smoked ham, caramelized onion and apple are below.
5 thin slices of brie
1/5 lb thinly shaved smoked ham
1 tablespoon of salted butter
1 tablespoon of vegetable oil
Preheat the Panini press on medium, spray with cooking spray.
Place the smoked ham onto it, and leave until it begins to crisp.
Finely chopped apple and onions put in a small skillet and caramelize on preheated vegetable oil.
Add half of the cheese on one slice of bread, add the ham, caramelized apple and onions, and top with the rest of the cheese. Add the second piece of bread on top, and spread the butter on the exterior of the sandwich.
Place into the Panini press, flip occasionally and leave for 4-6 minutes, until it’s golden brown.
4. Homemade blue cheese and bacon
I have to admit that sometimes I simply hate going out into those rainy autumn days. That’s when I make these sandwiches. I bake the sandwich buns, and I make a quick blue cheese and bacon spread, and voila – hot, fresh, and delicious sandwiches are there, and I never had to leave the house.
- 1 large egg
- 1 ½ cups warm milk
- 1/3 cup sugar
- 4 cups bread flour
- 1 teaspoon salt
- 1 ½ teaspoons active dry yeast
- 3 tablespoons butter
- ½ cup mayonnaise
- ¼ cup blue cheese crumbled
- 2 slices crisp cooked bacon crumbled
Mix the mayonnaise, blue cheese and bacon together for a wonderful spread, pour into an airtight container, and put it in the fridge.
In a large bowl mix the flour, 2 tablespoons of butter, sugar, salt, yeast, egg and milk until even. Pour this mixture into the pan of your bread machine, and choose dough cycle.
Editor’s Note: If you don’t have a bread machine, check out our Ultimate Guide to the Best Bread Machines!
Once the cycle is done, put the dough onto a lightly floured board, and punch down. Divide the dough in half, and roll until each is ¾ of an inch thick. Cut the dough with a 2 ½ inch round biscuit cutter. Place on a greased baking sheet.
Melt a teaspoon of butter, and brush tops of buns with it. Cover them and leave somewhere warm for an hour to rise. Once they are doubled in size, bake the buns at 350F (176.6C) for 12-15 minutes.
Once they are golden brown, take them out, let them cool for about 5 minutes, and then smear the buns with the chilled spread you prepared earlier.
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