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Happy Lunch-ing: 30+ Sandwiches and Wraps for Back to School and More

by evh on August 22, 2014

Sandwiches_WrapsIf you haven’t noticed I have back to school fever. All week I have been talking about it and celebrating. Anyone else? From our Fish & Grilled Rosemary Chips dinner celebration, to Natural Back to School Lunch and Snack Ideas with Chef Rachel Zierzow, to my happy dance with Cucumber Mint Wine Slushies it’s been a fun foodie bus ride. Today though, I am getting to the heart of lunch and talking sandwich and wrap ideas. There is nothing more exceptional than a fresh-made sandwich and I am not sure what it is but they always seem to taste better when someone else makes them. If you are that person, you know the one that has to make all of those delicious and not sad lunch sandwiches, here is a great list of things to put between that sliced bread or roll-up. Some for the kiddos, some for the adults, and some for the one in charge of sandwich duty. Happy Lunch-ing!

Sandwiches: 

Portobello Mushroom Sandwich

Peanut Butter Tofu Salad Sandwich via Fifteen Spatulas

Fig Relish Panini via Lisa is Cooking

Hot Roast Beef Sandwiches via Pioneer Woman

Beet BLT via Hilah Cooking

Mini Lobster Rolls via Caramelized

Banh Mi via Mary Makes Dinner

Tex Mex Sabich via What Jew Wanna Eat 

Bacon and Sriracha Chicken Sandwich via Aida Mollenkamp

Grilled Veggie Sandwich with Romesco via Love & Lemons

Texas Egg Salad Sandwich

Meatball Sub via Bakes In Slippers

Vegan Veggie Buns via Weelicious

Smashed Chickpea & Avocado Salad Sandwich via Two Peas and Their Pod

Fried Green Tomato Sandwich With Spicy Texas Remoulade

Chipotle Steak with Avocado & Honey Mustard via The Food Goob

Fancy Grilled Cheese via Hilah Cooking

Baked Breaded Eggplant Sandwich via Get Lista

Chicken Ranch Sammies via The Lazy Mom Cooks

Pimento Cheese Bacon, Lettuce & Tomato

Greek Chicken Stuffed Pita via What’s Gaby Cooking

Marathon Chicken Salad Sandwich via by: The Common Cook

Pear and Brie via The Food Goob

Tex-Mex Sloppy Joe via Homesick Texan

Bacon and Cheddar Egg Salad Sandwiches via Tastes of Lizzy T

Prosciutto Quince and Pear Grilled Sandwich via Milk and Honey

Italian Beef Sandwich via Eat it and Say Yum

Shrimp & Avocado Sandwich with Sriracha Mayonnaise

sandwiches

Wraps:

Bacon Hatch Chile Wraps with Cilantro Cream

Heavenly Hummus Wrap via Pioneer Woman

Stir Fry Chicken in Lettuce Cups via Weelicious

Mushroom & Quinoa Lettuce Wraps via Love & Lemons

Peanut Patty Wraps with Spicy Peanut Sauce via Fork & Forage

Mango Chicken & Lettuce Wraps via Full and Content

Crunch Fish & Creamy Coleslaw Wraps via Bite Me More on Food52

**BONUS**

Here are some Paleo Sandwich ideas from Three Diets, One Dinner.

Portobello Mushroom Sandwiches
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Servings Prep Time
4 servings 10-15 minutes
Cook Time
5-7 minutes
Servings Prep Time
4 servings 10-15 minutes
Cook Time
5-7 minutes
Portobello Mushroom Sandwiches
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 servings 10-15 minutes
Cook Time
5-7 minutes
Servings Prep Time
4 servings 10-15 minutes
Cook Time
5-7 minutes
Ingredients
  • 3 large portobello mushrooms
  • 1 cup fresh mozzarella cheese shredded
  • 1 cup fresh arugula chopped
  • 2 Tablespoons fresh basil chopped
  • 3 Tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1 clove garlic minced
  • 1/2 teaspoon kosher salt
  • 1 large ciabatta loaf
Servings: servings
Units:
Instructions
  1. Simply chop portobello mushrooms, place into your sauté pan with 2 Tbs of olive oil and garlic. Sauté on medium heat for 3-4 minutes, until mushrooms begin to soften and garlic begins to turn slightly golden. Turn heat off and place mozzarella on top mushrooms and cover pan with a lid. This will allow the mushrooms to stay warm and melt the cheese.
  2. In a small bowl combine arugula, basil, 1 Tablespoon olive oil, balsamic, and salt, and gently toss together. Slice bread in half longways –– toast (if desired) until crust is slightly crispy.
  3. Place arugula mix and mushroom mix on top of one side of the bread, drizzle remaining olive oil and sprinkle with salt. Place the other side of bread on top to form your sandwich. Slice loaf into 4 pieces and serve.
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