Three Popular Sandwich Recipes You Need to Know

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Sandwiches are a popular food option, no surprise there. They are so popular, in fact, that Americans eat more than 300 million sandwiches a day and with good reason. Sandwiches are delicious, portable, and can be filled with a seemingly endless variety of fillings to tickle anyone’s tastebuds. The following three recipes represent some of the tastiest and most iconic sandwiches known to man.

The Muffaletta

The Muffaletta is a classic New Orleans sandwich which combines a delicious, briny homemade olive salad with layers of thinly-sliced Italian cold cuts. Wrapped tightly in plastic and left to rest before eating, the bread absorbs the juices from the olives creating a taste explosion unlike anything else. 1/3 cup pitted green olives, chopped 1/3 cup pitted black olives, chopped 1/3 cup pitted kalamata olives, chopped 1/3 cup roasted red peppers chopped 2 tbsp parsley, chopped 1 clove garlic, minced 1 tbsp red wine vinegar 3 tbsp extra-virgin olive oil 1 soft-crusted roll, like Ciabatta 1/3 lb thinly sliced sweet soppressata 1/3 lb thinly sliced mortadella 1/3 lb thinly sliced capitol 1/3 lb thinly sliced provolone cheese Combine olives, roasted red peppers, garlic, olive oil, vinegar, and parsley and let sit at least 1 hour and preferably overnight. Slice roll in half and spread both cut sides with olive salad. Layer half of soppressata on bottom half of bun, followed by half of mortadella, half of capicola, and half of provolone. Repeat layers with remaining meat and cheese. Close the sandwiches and press them down gently with your hands. Wrap in plastic and let rest for at 1 hour before eating.

The Falafel

This iconic, vegetarian sandwich is a favorite all over the Middle East. Crispy deep fried chickpea balls swimming in tahini sauce are placed atop a light salad and tucked in to a warm fluffy pita bread. When done right, the falafel sandwich is a heady combination of flavors and textures so delightful that you don’t miss the meat. Done wrong, falafels can be a pasty bland mess. The following recipe is an example of falafel done right. For the falafel: 1/2 pound dried chickpeas 2 cups fresh parsley 1/2 cup minced white onion 2 tsp minced garlic 1 tsp ground cumin 1 tsp ground coriander seed 2 tsp sea salt 3 cups vegetable oil, for frying Rinse and sort dried chickpeas and place in a large bowl filled with enough water to allow the chickpeas to remain covered if they triple in size. Allow chickpeas to soak overnight and then carefully dry in a salad spinner. Combine chickpeas, parsley, onion, garlic, and spices in the work bowl of a food processor. Pulse until a fine meal is formed, scraping the sides if necessary. Refrigerate the mixture in a plastic covered bowl for 30 minutes to help it retain its shape. Form the chickpea mixture into golf ball sized balls and place on a cleaned plate. Set aside another cleaned plate lined with paper towels and heat vegetable oil to 375˚F. Carefully lower the chickpeas into the oil one at a time, flipping to ensure all sides are cooked for a total of about 4 minutes per falafel. Remove to paper towel lined plate and repeat with remaining chickpea mixture, adjusting the heat as necessary so the oil maintains its temperature. For the Sandwich: Pita bread Hummus Tahini Shredded lettuce Sliced tomato Sliced cucumber Pickled turnips Hot Sauce To assemble the sandwich, split the pita bread open on one side to form a pocket. Spread both sides of the interior with hummus and add a bed of lettuce, tomato, cucumber, and pickled turnips. Top with 4-6 falafel balls per sandwich and smother the whole thing with tahini sauce. Finish with a small drizzle of hot sauce over the top.

The Lobster Roll

What says decadence better than lobster? This iconic Maine sandwich lets you take decadence on the go. Placing the emphasis on the sweet, buttery meat of the spiny shellfish, a lobster roll is little more than a pile of perfectly cooked lobster chilled and mixed with a little mayo and lemon atop a golden brown hot dog bun that has been grilled in butter. 1 1/2 lbs steamed lobster meat, chilled 2 tbsp mayonnaise 1 stick of celery, finely sliced 1 tbsp fresh tarragon 1 tbsp fresh lemon juice 1/2 tsp sea salt 1/2 tsp fresh cracked black pepper 2 tbsp butter 4 hot dog buns Combine the first seven ingredients in a medium bowl and set aside. Heat butter on the griddle until foamy. Place split hot dog buns cut side down on the butter and griddle until golden brown, being careful not to break them in half.  Pile the roles high with the lobster and eat right away. If you are looking for a memorable lunch or dinner, turn to one of these three iconic sandwich recipes. I am sure they will not disappoint.