This Chickpea Salad Sandwich is what healthy comfort food is all about. We’re talking a ton of great flavors, seriously easy to make and all done in about 10 minutes. Serve it next to a handful of chips and a couple ice cold beers for an incredible meal.

Serves 4

spainonafork.com

INGREDIENTS
8 slices multi grain sandwich bread or any rustic bread from Mountain Oven
1 jar/can chickpeas 25 oz
1 container low fat plain Greek yogurt or your favorite mayo 5.3 oz
1 tbsp dijon mustard
1 small red onion finely chopped
1 clove garlic finely grated
2 tbsp chopped fresh parsley
1 tbsp lemon juice
1 tomato thinly sliced
handful chopped up lettuce/greens
sea salt & black pepper

INSTRUCTIONS
Drain the chickpeas into a colander and rinse under water, then shake off any excess water, transfer the chickpeas into a large bowl and using a potato masher or large fork, mash down on the chickpeas until they’re semi-mashed, meaning it’s ok if you have little chunks of chickpeas

Add the Greek yogurt over the mashed chickpeas, along with the dijon mustard, red onion, garlic, parsley, lemon juice and season with sea salt & black pepper, mix together until well mixed, add in more yogurt if your mixture is too dry

Lightly toast the slices of sandwich bread

Add the chickpea salad over the slices of toast, top off with slices of tomato, greens/lettuce and another slice of toast

Tuna lovers! Meet your ultimate sandwich: Best-Ever Tuna Melt. With just the right amount of crunch, melty cheddar cheese, and a couple good slices of tomato, you might even convert a tuna hater. The key to this sandwich is that the tuna salad is not your bog-standard, bland tuna salad. We packed this sandwhich full of celery, pickles, red onion and pepper flakes to make a flavorful salad that eats just as good by itself as it does in this sandwich.

Serves 4

delish.com

INGREDIENTS
1/3 c. mayonnaise
Juice of 1/2 lemon
1/2 tsp. crushed red pepper flakes (optional)
2 (6-oz.) cans tuna
1 ribs celery, finely chopped
2 dill pickles, finely chopped
1/4 c. finely chopped red onion
2 tbsp. freshly chopped parsley
Kosher salt
Freshly ground black pepper
8 slices bread, such as sourdough
2 tbsp. butter
1 tomato, sliced
8 slices cheddar

INSTRUCTIONS
Preheat oven to 400°. In a large bowl, whisk together mayonnaise, lemon juice, and red pepper flakes (if using).

Drain tuna then add to mayonnaise mixture. Use a fork to break up tuna into flakes. Add celery, pickles, red onion, and parsley and toss to combine. Season with salt and pepper.

Butter one side of each bread slice. Top an unbuttered side with approximately 1/2 cup of tuna salad, 2 to 3 slices tomato, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients and place on a large baking sheet. Bake until cheese is melty, 5 to 8 minutes.

[Maybe use panini press]

A popular street food in Argentina as well as Chile, Uruguay, and parts of Brazil, these grilled sausage sandwiches are easy to prepare on a grill—or an indoor grill pan with good ventilation.

Could dispense with the hero rolls and just have chorizo and chimichurri.

Serves 4

saveur.com

INGREDIENTS
For the choripán:
4 fresh chorizo sausages, Argentinian-style if possible
Four 6-inch hero rolls, split lengthwise, connected on one side like a hinge

For the chimichurri:
¼ cup finely chopped fresh Italian parsley leaves
¼ cup minced white onion
1 small garlic clove, grated on a microplane
¼ cup plus 3 Tbsp. extra-virgin olive oil
3 Tbsp. red wine vinegar
½ tsp. kosher salt
¼ tsp. freshly ground black pepper

INSTRUCTIONS
Prepare the choripán: Preheat a grill pan over medium-high heat or a grill to medium heat. Add the chorizo and let cook, turning occasionally with tongs as needed, until the sides are deeply seared and the center is fully cooked through, 30–35 minutes.

Meanwhile, make the chimichurri: In a medium jar or bowl, add the parsley, onion, and garlic and stir briefly to combine. Add the olive oil, vinegar, salt, and pepper, and stir well. Let rest at least 15 minutes. (Chimichurri can be left out at room temperature for up to 12 hours before serving.)

If desired, briefly warm the insides of the rolls over the grill as desired. You can also split the sausages lengthwise if desired.

Place one cooked sausage into each roll. Slather one side of the roll and some of the sausage generously with chimichurri, and serve immediately.

Use Nutella.

Makes 1

saveur.com

INGREDIENTS
2 Tbsp. unsalted butter (1 oz.), at room temperature
2 slices white bread (½ inch thick)
1 3⁄4 oz. gianduiotto, chopped (⅓ cup) – use Nutella

INSTRUCTIONS
Spread one side of each slice of bread liberally with butter. Sandwich the chocolate between the unbuttered sides.

Transfer the sandwich to a sandwich press or hot skillet. Let cook until the bread is golden and crispy, and the chocolate is fully melted inside, about 6 minutes. Let cool slightly before cutting in half and serving warm.