I bet you have your own classic egg salad recipe. Everyone seems to have a recipe passed down through the family that’s prepared a certain way, and other versions of egg salad just don’t taste the same!

Well, I’m begging you to give this easy egg salad recipe a try, because the end result is simply that good!

Tip: How to Get Perfectly Peeled Eggs

One reason you might avoid making even a simple egg salad is that it can be tricky to peel hard boiled eggs. There are several different methods people swear by for perfectly peeled eggs, but this is what works for me:

Once your eggs are done cooking, remove them from the boiling water and immediately immerse them in an ice bath. This stops the cooking process and helps the peel separate from the egg. Let them sit for 5 minutes, then crack the shell all over and peel.

I rarely ever have a problem with my shells sticking when I follow this method.

I also have good luck when I cook my eggs with this method. It’s easy and clean up is super quick, too!

Egg Salad Sandwich Ingredients

If you don’t have the following ingredients in your pantry already, they are easy to find at the grocery store. Here’s what you need to make the best egg salad sandwiches:

• Large eggs
• Mayonnaise
• Finely minced red onion
• Dijon mustard
• Paprika
• Kosher salt
• Pepper
• Lettuce (optional)
• Bacon (optional)
• Sandwich bread or pita bread

Make sure to follow the recipe card below for the exact amount of each ingredient!

How to Make Egg Salad Sandwiches

These simple egg salad sandwiches make the perfect lunch when you want something quick and filling!

1. First, boil your fresh eggs. Cover your eggs with cold water in a medium saucepan, then bring the water to a rolling boil over high heat. Remove the eggs from the heat, cover them, and let them sit for 12 minutes. Then immediately place the eggs in ice water for five minutes. Peel and chop.
2. You could also cook your eggs in an instant pot, mini egg cooker or even an air fryer!
3. Next, mix mayonnaise, onion, mustard, paprika, salt, and pepper together in a medium bowl. Fold in the chopped eggs, stirring gently until the eggs are completely coated in the mayonnaise mixture.
4. Divide the lettuce and bacon between two slices of bread. Place half of the egg salad over the lettuce, then top with another slice of bread.

What makes this recipe the best Egg Salad recipe?

As someone who grew up eating a very simple egg salad made with eggs and mayonnaise, I believe the seasonings make all the difference, as does the presentation!

The Dijon mustard is so much better than plain yellow mustard, and the paprika and onions add just that much more flavor to the dish.

If you’re not a big fan of the texture of egg salad, try it with the lettuce and cooked bacon. Giving it a little crunch adds structure to what can be a mushy sandwich.

Can you make this Egg Salad recipe ahead of time?

Yes! In fact, I like to double the recipe and keep the egg salad mixture in the fridge so I have lunch for 2-3 days!

How do I store leftover Egg Salad?

Place the egg salad mixture in an airtight container and store it in the fridge for 3-5 days.

More Easy Sandwich Recipes

I am all about the sandwiches for lunch. If you are too, try one of these easy recipes next time:

• This Peanut Butter Cucumber Sandwich may not be your typical lunch fare, but one bite of this crunchy, creamy combo and you just might be hooked! The unique pairing of peanut butter and cucumbers makes a perfect lunch or filling for tea sandwiches.
• A Fluffernutter Sandwich combines peanut butter and marshmallow fluff between two pieces of bread to make you feel like a kid again.
• These Meatball Sub Sandwiches are easy, satisfying, and bursting with flavor! Turn ordinary frozen meatballs into a crowd-pleasing meal with this quick method.
• Miso Chicken Salad is an easy and flavorful option for your standard chicken salad. Made with shredded chicken, miso, fresh ginger, mayo, and other simple ingredients, it might just become your new favorite.

If you love Eggs, then you’ll love these Egg Recipes!

One great thing about eggs is that you can use them for any meal, or even for a snack! Here are some of my favorite ways to eat eggs:

• Deviled Eggs
• Bruschetta Fried Egg Avocado Toast
• Dill Pickle Egg Salad Dip
• Baked Eggs in Toast Cups
• Loaded Huevos Rancheros – a family favorite!

Which egg recipe will you try next time?

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Egg Salad Sandwich

If you've got a craving for a good Egg Salad Sandwich, then this version with mayo and dijon mustard just might blow your mind! Serve it on your favorite bread or pita with some bacon for a fun twist!

Course Lunches

Cuisine American

Keyword Egg Salad Sandwich

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Resting 12 minutes minutes

Total Time 27 minutes minutes

Servings 2 servings

Calories 522kcal

Author Lynne Feifer

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 2 tablespoons finely minced red onion
• 2 ½ teaspoons dijon mustard
• ¼ teaspoon paprika
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• ½ cup lettuce
• 4 slices bread

Instructions

• Place the six eggs into a medium saucepan. Cover with cold water and bring to boil over high heat. Remove from heat, cover, and allow eggs to sit for 12 minutes. Using tongs, remove the eggs from the water and put into a bowl filled with ice water for 5 minutes. Peel and coarsely chop.
• In a medium bowl, mix together mayonnaise, onion, mustard, paprika, salt and pepper. Fold in chopped eggs.
• Divide half of the lettuce between two slices of bread. Place half of the egg salad over the lettuce and top with remaining bread.

Nutrition

Serving: 1serving | Calories: 522kcal | Carbohydrates: 30g | Protein: 26g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 567mg | Sodium: 973mg | Potassium: 349mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1044IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 5mg

This post was originally published on September 17, 2012. It has been updated on April 1, 2024 in format and with pictures.

The post Egg Salad Sandwiches appeared first on 365 Days of Baking.

No, I haven’t lost my mind. Cucumber and Peanut Butter belong together. I said it.

Yes, I said it. Other peanut butter sandwiches have had plenty of time at the top. Now it’s time to let cucumbers take the spotlight in this easy sandwich recipe.
Don’t turn your nose up, you might have just found a new favorite!

SAVE THIS PEANUT BUTTER CUCUMBER SANDWICH TO YOUR FAVORITE PINTEREST BOARD!

Think of this recipe as the sandwich version of dipping celery sticks in peanut butter. The simple crunchiness of cucumbers pairs perfectly with creamy, nutty, slightly-sweet peanut flavor. It sounds weird, I know, but you have to try it!

I was first introduced to this wacky concept at horse camp, years and years ago. To my recollection, I didn’t have the best time at the camp, but there was one highlight: Peanut Butter Cucumber Sandwiches.

They served these to us at lunch all week long. The first time I heard what was in between the two pieces of white bread on my paper plate, I turned up my nose. Like most kids, I was accustomed to familiar childhood staples like Fluffernutters and good ol’ PB&J.

But veggies?! In a sandwich?! You’ve got to be kidding me.
Ok, I know, cucumbers are technically a fruit, but I still often think of them as a vegetable.

Thankfully, I was hungry enough to take a tiny, cautious bite of this strange new food. That’s all it took. I gobbled up every last bite of that first Peanut Butter Cucumber Sandwich and I haven’t looked back.

In fact, a life long love of putting cucumber on my peanut butter sandwiches is just about the only thing I took with me from the week of horseback riding camp. Who woulda guessed?

What do I need?

Like the name suggests, you only need three ingredients to make this sandwich.

• potato bread – or your favorite sandwich bread.
• sliced cucumber
• peanut butter

What kind of peanut butter is best?

I like smooth peanut butter in my sandwiches, but crunchy is a tasty option too. You can use the sweetened shelf-stable peanut butter or the all-natural kind. Use the peanut butter you like to eat best!

Peeled or unpeeled cucumbers?

You don’t need to peel the cucumbers here. In fact, I think the cucumber sandwich tastes better with the peels in tact. The cucumber skin holds in some of the water so the sandwich doesn’t get soggy, and adds a little more texture.

Tips and Tricks

• Slice the cucumbers thin. I recommend them 1/4 to 1/2 inch thick.
• Put peanut butter on both slices of bread. The peanut butter keeps the water from the cucumbers from soaking into the bread.
• To make tea sandwiches, cut off the crust and slice each sandwich into triangles, squares or rectangles (“fingers”).

Peanut Butter Recipes

Need some more peanut butter in your life? Here are a few more recipes to take care of that craving.

• Reese’s Peanut Butter Rice Krispies Treats
• Fluffernutter Cookies
• Fluffernutter Nutella Crescents
• PB & Fluff Brownies
• Peanut Butter Upside-Down Banana Cake
• Peanut Butter Crinkle Cookies
• Peanut Butter and Jelly French Toast Casserole
• Peanut Butter and Jelly Thumbprints
• Double Peanut Butter Oatmeal Chocolate Chip Cookies

If all else fails, there’s always an open peanut butter jar and a spoon. Sometimes you just GOTTA have some peanut butter!

Sandwich Recipes

Don’t worry. I don’t ONLY eat sandwiches with cucumber and peanut butter. I love a classic meat and cheese combo too, like these Ham and Cheese Party Sandwiches and this Easy Meatball Sub Sandwich.

Need a sandwich that’s perfect for a weeknight meal? Try this Slow Cooker Chicken Sandwich or my family’s favorite BBQ Root Beer Chicken Sandwiches.

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Tired of the same old peanut butter sandwiches? Be bold and try this surprisingly delicious Peanut Butter Cucumber Sandwich for lunch this week. It might just become your kid’s new lunchbox favorite!

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Peanut Butter Cucumber Sandwich

This Peanut Butter Cucumber Sandwich may not be your typical lunch fare, but one bite of this crunchy, creamy combo and you just might be hooked! The unique pairing of peanut butter and cucumbers makes a perfect lunch or filling for tea sandwiches.

Course Lunches, Snack

Cuisine American

Keyword Peanut Butter Sandwich, Peanut Cucumber Sandwich, Sandwich

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 person

Calories 601kcal

Author Lynne Feifer

Equipment

• 1 cutting board or plate

Ingredients

• 2 slices potato bread or your favorite bread
• 4 tablespoons creamy peanut butter or crunchy peanut butter
• 8-10 slices unpeeled cucumber

Instructions

• Place both slices of bread on a plate or cutting board. Spread each slice with two tablespoons of peanut butter. You can add more or less to your liking.
• Evenly distribute the cucumber slices on top of one slice of bread covered with peanut butter.
• Take the slice of bread with just the peanut butter and place it peanut butter side down on top of the one covered in cucumbers. Slice in half.

Nutrition

Serving: 1g | Calories: 601kcal | Carbohydrates: 52g | Protein: 27g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Sodium: 602mg | Potassium: 1080mg | Fiber: 9g | Sugar: 17g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 190mg | Iron: 3mg

This post was originally published on 8/29/12. It has been updated in format and with new pics on 1/25/22.

The post Peanut Butter Cucumber Sandwich appeared first on 365 Days of Baking.

The only question is what will you spread on your English Muffin Bread?

Try adding a pat of this Easy Cinnamon Honey Butter for a heavenly treat.

I’ve been making English Muffin Bread since high school.
It’s just different enough from your everyday yeast breads that baking up a loaf to give to a friend feels extra special.
And one of the great things about this recipe is you can do just that because it makes TWO loaves!

SAVE THIS ENGLISH MUFFIN BREAD TO YOUR FAVORITE PINTEREST BOARD!

Traditional homemade English Muffins are made on the stove top.
After mixing together a dough you let it proof, rest, then cook in a griddle or skillet. 
The resulting muffins have big pockets of air creating the “nooks and crannies” that make English Muffins so dang delicious.

With this English Muffin Bread recipe there’s no stove top cooking required.
You just put the dough in a loaf pan, let it rise and bake.
Add a pat of butter to a slice of this bread after you’ve toasted or grilled it, and watch it seep into every nook and cranny.

It really does taste like English Muffins!

What you’ll need for this bread that tastes like English Muffins

• all-purpose flour
• dry yeast
• sugar
• salt
• baking soda
• milk
• water
• butter
• cornmeal

Pro Tips for English Muffin Loaf

• Grease your loaf pans with butter and cornmeal before adding the dough.
  This helps the crust get crispy and keeps the bread from sticking.
• I let my loaves rise in the oven before baking.
  Set your oven to 170 F, cover the loaves with a kitchen towel and pop them on the center rack of your oven.
• Make this dough with an electric mixer, when possible.
  You can start with the paddle attachment then change to the dough hook to knead the bread after adding the flour.
• This bread freezes wonderfully.
  Feel free to make a couple of loaves on the weekend and stash them in the freezer.
  To freeze, wrap them tightly in aluminum foil and then tightly in plastic wrap.
  To thaw, just place into the refrigerator the night before.

Do I toast this bread?

It’s entirely up to you whether or not you toast your English Muffin Loaf.
We enjoy it both ways.

When this bread is fresh from the oven, it really doesn’t need any toasting at all.
The outside is a bit crisp while the insides are soft and fluffy.
But wait until it cools to cut through it though as slicing when it’s warm can ruin the texture.

The second or third day,
I tend to pop slices in the toaster oven for a minute or two.
The warmth of a toasted slice helps the butter soften and melt a bit into the crevices.
I also like the extra crispiness that toasting adds.

Breads and Muffins

Once you learn how to make English Muffin yeast bread, you’ll be a bread baking fiend.

If you’re looking for breakfast muffin ideas, these Blueberry Cornmeal Muffins are guaranteed to please!
Plop a basket of these on your breakfast or brunch table to make the meal complete.

Sometimes you don’t always have time to wait for yeast to rise.
That’s where quick breads come in!
You’ll love our Double Chocolate Banana Bread and this fruity Pineapple Bread for something sweet.

Oh, and can we talk about these Cinnamon Roll Muffins? They’re the best parts of yeast rolls and muffins combined!

Yeast Bread Recipes

You can’t beat the scent of fresh baked yeast bread!

My family (as well as so many of my followers who’ve made it!) swears by this  Homemade Italian Bread Recipe too. It’s a fuss free recipe perfect for serving with just about any meal.
You can even slice it up to use for sandwiches and it’s great to serve with Lasagna and Chicken Cacciatore.

This No-Knead Bread is miraculous.
It’s as easy as mixing a dough together and walking away for a couple of hours while it rises.
Then it’s ready to bake, slice and enjoy.

Bookmark and pin these other bread recipes with yeast: 

• Best Pizza Dough
• Copycat Texas Roadhouse Rolls
• Rosemary Garlic Focaccia 
• Challah Bread
• Whole-Wheat Oatmeal Bread
• Copycat Olive Garden Breadsticks

Did I mention this English Muffin Bread recipe makes TWO loaves?
So you’ll have one to eat now and one to freeze for later!

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English Muffin Bread

A slice of this English Muffin Bread is the perfect accompaniment to your morning coffee. Full of nooks and crannies for holding warm butter and jam, this homemade bread recipe is easy enough for beginner bakers–with professional quality results! 

Course Snack

Cuisine American

Keyword Bread, English Muffin, English Muffin Bread, Yeast Bread

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Rising 1 hour hour 30 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 24 slices

Calories 135kcal

Author Lynne Feifer

Equipment

• Mixer
•  two 8 1/2 x 4 1/2-inch loaf pans

Ingredients

• butter and cornmeal
• 6 cups all purpose flour divided
• 4 ½ teaspoons active dry yeast or 2 packages
• 1 tablespoon sugar
• 2 teaspoons salt
• ¼ teaspoon baking soda
• 2 cups milk
• ½ cup water

Instructions

• Prepare two 8 1/2 x 4 1/2-inch loaf pans by greasing them with butter and covered with cornmeal; set aside. 
• In the bowl of an electric mixer fitted with a paddle attachment, mix 3 cups of flour, yeast, sugar, salt, and baking soda together. 
• In a small saucepan over low to medium heat, warm up milk and water to very warm, between 120°-130°F degrees. 
• Add to flour mixture and combine well. 
• Change paddle attachment to dough hook and gradually add remaining 3 cups of flour to this. 
• Divide dough in half and place each into the prepared loaf pans. Cover with a towel and place in a warm spot to rise for 1 1/2 hours. 
• Preheat oven to 400 degrees, and place pans in oven for 25 minutes. 
• Immediately remove loaves from pan and place on wire rack to cool. 

Nutrition

Serving: 1g | Calories: 135kcal | Carbohydrates: 26g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 216mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

In the early days of this blog, I used to rate everything on a scale of 1 – 4 rolling pins (4 being the best). This English Muffin Bread earns 3 1/2 rolling pins every time I make it. Even after all these years,  the yeast bread till comes out just as beautifully as it did when I was in high school.

Funny how some things you can’t forget, huh?

This post was originally published 1/11/2012, and has been updated in format and with pictures on 9/29/1921.

The post English Muffin Bread appeared first on 365 Days of Baking.

I can’t explain it, but sub sandwiches are the BEST kind of sandwiches.

Okay. BBQ Chicken Sandwiches are up there too.
But when I’m craving hearty Italian flavors with lots of cheese, only one kind of sandwich will do: Meatball Subs.

SAVE THESE MEATBALL SUBS TO YOUR FAVORITE PINTEREST BOARD!

These are the best meatball subs I’ve ever tasted.
And I’ve tasted a LOT of meatball subs in my time!
I’ve eaten quite a few in restaurants, but after making these, there’s no need to buy them again.

I don’t know what it is but you just can’t beat this combination of fresh basil, savory meatballs and cheese.
Add an extra bit pasta sauce into your favorite sub rolls and you have an amazing hearty meal the whole family will love.
These sandwiches are even better when you make these Easy Baked Beef Meatballs right at home!

Eat them on the go or gather the family around the dinner table!
These meatball subs are too delicious to pass up.

What do I need?

Here’s what I use to make the best meatball subs ever.

• Pasta Sauce
  Use your favorite or try something new!
• Italian cheese blend
  I use a blend that has a combination of shredded mozzarella, Parmesan, provolone, and Romano, but you can use an one of those.
  I especially like using at least some mozzarella if not only mozzarella because it melts really well.
• Fresh Basil
  Yes, you can use dried, but the flavor of fresh is so much better.
• Frozen Meatballs
  Use your favorite kind OR you can make your own.
  You can even use some STUFFED meatballs, too to make your meatball sandwich even better.
• Torpedo Rolls (also known as hoagie rolls or sub rolls)
  Hot dog rolls work just as well, too.
• Italian Seasoning
  If you don’t have it, top with some oregano and additional basil.

Sides to go with Meatball Subs

Turn your meatball subs into a complete meal with the perfect side dish.

Toss a salad of mixed greens in this Homemade Italian Dressing to round out your lunch or dinner.
Roasted Parmesan Broccoli is another delicious way to add a few more veggies to your meal!

Can’t get enough cheese and tomatoes?
These Baked Stuffed Tomatoes will make you very happy served alongside your meatball subs!

If you’re short on time, go ahead and serve up these meatball sandwiches with a handful of carrot sticks and potato chips.
You can even make it classic deli style by adding a dill pickle spear on the side.

What do you put on a meatball sub?

Classic meatball subs include meatballs (obviously), along with a tomato-based sauce and cheese.

I used my favorite pasta sauce and Italian style cheese to create a mouthwatering blend of flavors.
The cheese melts perfectly over the meatballs when you broil these subs in the oven!

To get the best Italian flavor, I also added some fresh basil leaves.
Along with a touch of Italian seasoning, it elevates the savory meatballs and tangy tomato sauce to create the perfect Italian sub sandwich!

Sandwich Recipes

You can never have enough easy sandwich recipes. Here are a few of our favorites!

• Ham and Cheese Party Sandwiches
• Slow Cooker Chicken Sandwiches
• The Ultimate Egg Salad Sandwich Recipe
• Peanut Butter Cucumber Sandwich
• BBQ Root Beer Shredded Chicken Sandwiches
• Easy Beet, Turkey, and Cheese Wrap

More Easy Meatball Recipes

Love Italian flavors and meatballs? Try these other deliciously easy dishes next.

• Spaghetti and Meatball Braid
• Mozzarella Stuffed Meatballs
• Buffalo Chicken Meatballs
• Meatballs and Spaghetti
• Grandma’s Homemade Italian Bread
• Classic Pizza Dough

The best meatball sub recipe is so easy to make! These homemade meatball subs are just as good–or better–than anything you can order at your favorite sub sandwich chain.

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Easy Meatball Sub Sandwiches

These Meatball Sub Sandwiches are easy, satisfying and bursting with flavor! Turn ordinary frozen meatballs into a crowd pleasing meal with this quick method.

Course Dinners

Cuisine American

Keyword Meatball Sandwich, Meatball Sub

Prep Time 5 minutes minutes

Cook Time 28 minutes minutes

Total Time 33 minutes minutes

Servings 4 people

Calories 523kcal

Author Lynne Feifer

Ingredients

• 14 oz. frozen meatballs
• 25 oz pasta sauce
• 4 torpedo rolls or sub rolls
• ½ cup Italian Style Cheese Blend
• 3 tablespoons chopped fresh basil
• 1 teaspoon Italian seasoning divided

Instructions

• In a medium saucepan, add the jar of pasta sauce, and the bag of frozen meatballs (depending on their size, you'll want about 5 or 6 meatballs per sandwich, so 20-24 meatballs). Cook the meatballs and sauce over medium heat for 25 minutes, stirring occasionally.
• Place a rack in the upper third of the oven and preheat the broiler on low. Line a rimmed baking sheet with a sheet of aluminum foil, and place the 4 rolls on it.
• If no already cut, slice the rolls lengthwise, but not all the way through. Spread a small amount sauce into the bottom of each roll and put 5-6 meatballs into each roll.
• Sprinkle with sandwich with about 2 teaspoons of the chopped fresh basil, and ½ teaspoon Italian seasoning. Cover each sandwich with 1-2 tablespoons of the shredded cheese.
• Place pan into oven and broil for about 3 minutes, or until cheese is melted and rolls are toasted. Sprinkle with remaining basil, and slightly cool before serving.

Nutrition

Serving: 1g | Calories: 523kcal | Carbohydrates: 43g | Protein: 28g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 74mg | Sodium: 1303mg | Potassium: 882mg | Fiber: 4g | Sugar: 12g | Vitamin A: 862IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 14mg

The post Easy Meatball Sub Sandwiches appeared first on 365 Days of Baking.

Every time I make these Ham and Cheese Sandwiches, I’m amazed at how easy they are to make and how very delicious they are.

I originally found this recipe from Jenni at Pastry Chef Online when it came up in my Facebook news feed. They looked so incredibly good with the poppy seeds oozing out the sides and the melted cheese! I’ve also got a soft spot for a warm ham and cheese, so I knew I just had to make them.

SAVE THIS EASY HAM AND CHEESE SLIDER RECIPE TO YOUR FAVORITE PINTEREST BOARD!

We ate them during halftime of last year’s Super Bowl and immediately decided that they’ll be a staple to our yearly football gathering. Enjoyed alone or alongside a batch of Slow Cooker Buffalo Chicken Dip and plenty of chips, they’re complete showstoppers. 

Ham and Cheese Sandwiches

You might be thinking. . . “Who needs a recipe for a ham and cheese sandwich? Isn’t it just ham and cheese on bread?”

Oh, but THESE party sandwiches are so much more! The recipe calls for big fluffy King Hawaiian Sweet Rolls that not only look wonderful but taste amazing paired with the other ingredients.

 The Hawaiian rolls are spread with an incredibly tasty mixture of butter, mustard, poppy seeds with onion and Worcestershire sauce. 

Then you layer honey baked ham slices and cheese onto the rolls before baking them in the oven. The cheese gets ooey-gooey and the warm butter mixture oozes out over the sides of the rolls. These are not your ordinary ham sandwiches! 

I’m making Ham and Cheese Party Sandwiches for Sunday’s games too because I don’t want to wait until the Superbowl to eat these babies! They’re SO good!

A platter of these is perfect for a party of any kind, football related or not. They’re hearty, flavorful and just plain delicious. 

Easy Sandwich Recipes 

Find out what other talented bloggers around the web are making for Game Day…

Philly Cheese Steak Sandwiches from RecipeGirl
7 Layer Dip from Gimme Some Oven
Sriracha Honey Slow Cooker Meatballs from The Slow Roasted Italian
Pigs in Pretzel Blankets from Just a Little Bite
Sweet Potato Bites with Avocado and Bacon from Well Plated by Erin
Easy Spicy Sausage Cheese Balls from Mom on Timeout

For more easy sandwich meal ideas, also check out my Crockpot BBQ Root Beer Shredded Chicken Sandwiches, Slow Cooker Sloppy Joes and Avocado Tuna Salad Lettuce Wraps, too!

If you love ham, I also recommend Easy Ham Salad and Sage and Ham Baked Eggs.

These Hawaiian roll sliders are one of our favorite fingers foods.
I like to serve them with a bunch of other appetizers so everyone has something to choose from.

Game day just isn’t game day without some chips, salsa and guacamole.
And I don’t have just one on my site, I have two!

These pretzel bites with beer cheese dip are always so popular that we often run out of the pretzel bites before the dip is gone.
I always have some additional French bread on hand just in case.

That bread comes in handy for this egg salad dip, dill pickle hummus, pepperoni pizza dip, and this Buffalo chicken dip.

And you always need some dessert because a party or gathering just can’t be without it.
I like to serve this lime cheesecake dip with these football cookies, these cookies and cream cheesecake bars, cookies, these peanut butter cookie cups, and my chocolate peanut butter dream bars.

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Ham and Cheese Party Sandwiches

These Ham and Cheese Party Sandwiches on Hawaiian rolls with a poppy seed, mustard spread are perfect for your Game Day entertaining!

Course Appetizer, Dinners

Cuisine American

Keyword Ham and Cheese Party Sandwiches, Ham and Cheese Sandwiches, Ham and Cheese Sliders

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 sandwiches

Calories 193kcal

Author Lynne Feifer

Ingredients

• 8 tablespoons unsalted butter room temperature
• 2½ tablespoons prepared yellow mustard NOT Dijon
• 2 tablespoons poppy seeds
• 1 tablespoon finely minced onion
• 1½ teaspoons Worcestershire sauce
• 1 12 package King’s Hawaiian Sweet Rolls
• 9 ounces package thinly sliced brown sugar ham about 12-15 slices
• 7 ounces package sliced Swiss cheese about 10 slices

Instructions

• Preheat oven to 350 degrees F.
• In a medium bowl, mash together the butter, mustard, poppy seeds, onion and Worcestershire sauce until it is well combined and thick.
• Remove the rolls from the carton in one piece. Using a long knife and keeping the rolls together, slice them in half horizontally.
• On the cut portion of the rolls, spread half of the butter mixture on each.
• Place the ham slices evenly over the bottom portion of the rolls.
• Cover the ham with the slices of Swiss cheese, distributed evenly.
• Place the top portion of the rolls onto the base and return the contents to the carton. They can be baked either in the carton or on a baking sheet.
• Bake for 10 – 12 minutes and then to prevent the tops of the rolls from darkening, cover with tin foil for the remaining 8 minutes.

Nutrition

Serving: 1g | Calories: 193kcal | Carbohydrates: 2g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 329mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

I honestly don’t think I’ll be able to hold off until next year to make them again. Ham and Cheese sliders are so quick, easy and delicious that this will be a great dinner for a busy weekday during the rest of the year. I also know that the family won’t argue when I put these in front of them, and that’s always a plus, right?

Thanks again to Miss Jenni at Pastry Chef Online for the recipe! It’s a keeper!!

If you like this idea for Game Day, you’ll love these…

Taco Braid 

All my favorite taco fillings braided together and baked inside a crispy dough. So good and perfect for sharing!

25 Game Day Eats

We’re big on our game day recipes around here! Check out this post for a run down on some of my all time best tailgating and game day recipe ideas. 

Chocolate Deflated Footballs

A Super Bowl party or tailgate needs a good dessert, too. These mini football treats are so much fun! 

The post Ham and Cheese Party Sandwiches appeared first on 365 Days of Baking.

Is the school year in full swing now at your house?

I have to say that since our son and our youngest child graduated high school last year, I honestly haven’t missed the craziness of homework, projects, late-night studying and various weekly activities when he was involved with sports.
I have missed watching him compete though in both cross country and with track. I joked that I would go back to the school to watch the events, but I haven’t done that. I suppose I’ve moved on and have busied myself with the blog enough to fill that void.

Here’s to a great and stress free school year for all of you!

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Skillet Enchilada Bake

Beef Stroganoff Ravioli Skillet

Chicken Mozzarella Pasta

Pepperoni Bubble Up Pizza

One-Pot Southwest Macaroni

Pizza Muffins

Slow Cooker Chicken Enchilada Soup

One Pot Spinach Artichoke Pasta

Baked Chicken Street Tacos

Smoky Tex Mex Sloppy Joes

Triple Grilled Cheese

Sloppy Joe Mac & Cheese

30 Minute 2 Ingredient BBQ Wings

One Pot Spaghetti and Meat Sauce

Chicken Spaghetti

One Pot Cheesy Pizza Pasta Bake

Baked Orzo with Chicken

Easy Beef Sliders

Slow Cooker Pineapple Brown Sugar Pulled Pork

Shepherd’s Pie Loaded Baked Potatoes

Breakfast Egg Muffins

Bubble Up Carbonara

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The post Best Back To School Dinner Ideas appeared first on 365 Days of Baking.

Easy Ham Salad – chopped ham, mayo, mustard, pickle relish and a touch of Sriracha will make this sandwich fixing a new back-to-school favorite. 

This Easy Ham Salad is one of my new favorite recipes!

Believe it or not, I’ve never even had ham salad and didn’t even know there was such a thing until I was talking to a friend about ham recipes. What?? Ham salad, like chicken salad??
Yessirree, Bob!

Growing up in Rhode Island, it wasn’t something mom or Grandma made. I lived a sheltered life, what can I say?

SAVE THIS HAM SALAD TO YOUR FAVORITE PINTEREST BOARD!

I really liked this Easy Ham Salad because not only can it be put into a sandwich for the kids to take to school, but you can also serve it as a party appetizer with crackers and those cute little slices of party bread. It would even be delicious at a tea party with cucumber sandwiches.

The possibilities are endless!

I was very happy to hear that in addition to the turkey at my local grocer’s deli counter, Butterball’s NEW ham is available as well! We can enjoy our favorite meats from them all year ’round now!

Made from quality ingredients, just like the turkey, Butterball ham is made from premium pork cuts and comes in three different flavors – Black Forest, Honey Baked and Virginia Baked. Be sure to ask for it at your local grocer’s deli counter so you can make this and other recipes!

I love to make grilled ham and cheese sandwiches. It’s great knowing that I can go to my local deli counter, order my NEW Butterball ham both in thin AND thicker slices giving me the versatility to use it in a variety of recipes. I use the thin slices in sandwiches or Chicken Cordon Bleu.

Like this Easy Ham Salad recipe, take a look at these ham recipes from my fellow bloggers…
1. Creamy Ham and Noodle Casserole from Mostly Homemade Mom
2. Cheesy Scalloped Potatoes with Ham from Love Grows Wild
3. Crockpot Potato and Ham Soup from The Country Cook
4. Broccoli, Ham and Mozzarella Baked with Eggs from Kalyn’s Kitchen
5. Hawaiian Tortellini Salad from The Slow Roasted Italian

For my Easy Ham Salad recipe, I specifically asked the person at the deli counter for a thick slice of the Butterball Ham, weighing the 1/2 pound. This larger slice made it easy for me to cube at home and place into my food processor. I also asked for a second thick slice which I cubed and served with the variety of ingredients pictured below.

The pretzel sticks, cubes of cheese, sweet Gherkins and Butterball Ham made for a fun and easy snack that my son and his friends really enjoyed. They loved munching on it so much that I refilled it at least twice. Those thick slices of ham are also great to cut and use in a Ham & Split Pea Soup.

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I put just a touch of Sriracha into this Easy Ham Salad recipe, but depending on your family’s level of spiciness, you can add more or less or completely omit. It was just enough to add a nice little kick to it.

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Print

Easy Ham Salad

This Easy Ham Salad with chopped ham, mayo, mustard, pickle relish and a touch or Sriracha will make this sandwich fixing a new back-to-school favorite.

Author Lynne Feifer

Ingredients

• 1 1/2 lb. slice Butterball Honey Ham from your local grocer's deli
• ¼ cup mayonnaise
• 1 ½ teaspoons yellow mustard
• 1 tablespoon dill pickle relish
• 2 teaspoons sweet pickle relish
• ½ teaspoon Sriracha can be omitted or increased depending on taste
• Bread
• Crackers
• Cheese slices

Instructions

• Cut the 1/2 lb. slice of Butterball Honey Ham into 1-inch cubes. Place them into a food processor and pulse 4 - 5 times until ham is shredded.
• In a medium bowl, mix together the mayonnaise, yellow mustard, both relishes, and Sriracha.
• Add the ham and mix completely.
• Serve the ham salad with crackers or on bread with your favorite slices of cheese.

If you like this Easy Ham Salad recipe, then you’ll love…

Ham and Cheese Party Sandwiches

Sage and Ham Baked Eggs

This is a sponsored conversation written by me on behalf of Butterball. The opinions and text are all mine.

The post Easy Ham Salad appeared first on 365 Days of Baking.

And don’t forget that last bite of the panini you take will be just as good as the first!

ESPECIALLY when you have that crunch from the Italian bread. Yes, those grilled sandwiches have become QUITE popular mainly because they’re so very delicious. And because I don’t have a panini maker at home, I didn’t think I’d be able to make one.

BUT…

enter my trusty George Foreman Grill! No, this is not a plug for that wonderful kitchen appliance, but I have to tell you that I really do love that thing. My mother-in-law gave it to me a few years ago for Christmas after I saw the girls at my old job using it and decided I had to have one.

SAVE THIS PANINI TO YOUR FAVORITE PINTEREST BOARD!

That thing is probably one of the best appliances I have in my kitchen, AND I’ve really only been using it to cook chicken because it cooks it in like, ready for this, 5-7 minutes!!!! SSSOOOO wonderful when you need a healthy dinner made quickly. Yesterday while searching for a Pasta Fagioli recipe, I had the craving for a tomato, basil, and mozzarella panini.

So, skip the soup, for now, because we’re going with the sandwich!

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If for some reason you’re not using a panini maker or George Foreman grill, carefully flip sandwich using a large spatula and press down to compact. I’m saying this because the other day I had someone say they didn’t know what a panini was. How can you not know the one of a kind panini sandwich?

And you know me, I told them what they were missing! Which makes this panini recipe a good post to get you folks ahead of the curve. Or I’ll have to come knockin’ on your doors with paninis at the ready, which I’m sure you won’t protest.

I adapted this from Epicurious.com.

Print

Panini

Course Main Course

Cuisine American

Keyword Panini

Calories 1989kcal

Author Lynne Feifer

Ingredients

• 8 slices Italian bread
• ½ cup olive oil
• 3 tablespoons balsamic vinegar
• 1 large clove garlic, minced
• salt and freshly ground pepper
• 8 thin slices Prosciutto
• 12 slices tomatoes
• 16 thin slices red onion
• 10 ounces whole-milk mozzarella, sliced thin
• ¼ cup fresh basil leaves

Instructions

• Preheat grill to medium-high heat, and in a small bowl mix together the olive oil, balsamic vinegar, and garlic. Season with salt and pepper. 
• Brush two slices of Italian bread with the dressing on the inside. On one side with the dressing side up, place the prosciutto, red onions, and tomatoes. 
• Place the mozzarella over the tomatoes and then top with the basil leaves. Place the second piece of Italian bread, dressing side down on top of the assembled sandwich. 
• Repeat with remaining ingredients. 
• Place on grill and cook until bread is golden brown and cheese has melted. 

Nutrition

Calories: 1989kcal | Carbohydrates: 106g | Protein: 17g | Fat: 168g | Saturated Fat: 46g | Cholesterol: 5mg | Sodium: 676mg | Potassium: 1168mg | Fiber: 9g | Sugar: 65g | Vitamin A: 3015IU | Vitamin C: 46.6mg | Calcium: 56mg | Iron: 5.4mg

I rate everything I make on a scale of 1-4 with 4 being the best and this Prosciutto, Mozzarella, Tomato, and Basil Panini earned 3 1/2 rolling pins. I liked everything except the prosciutto. I’m not a big fan of it to begin with. For me, I had a difficult time eating it because it was rather stringy.

To help you with some other 365 recipes, here are some others that I really believe you’ll love!

Grandmas Italian Bread

Chicken Panzanella

My husband loved it, but next time I’ll be leaving it off of mine. However, I loved, loved, LOVED the flavors of the onion, tomato, Mozzarella, and basil. AND the grilled Italian bread with the dressing seeping through…

MAGNIFICO!!!

There may seem to be a lot of the dressing, but make sure you brush the pieces of bread generously.

The post Panini – Prosciutto, Mozzarella, Tomato and Basil appeared first on 365 Days of Baking.