Hot or Cold: Sandwiches That Can’t Miss

Hot or Cold: Sandwiches That Can’t Miss

Some like their sandwiches warm and gooey; others like them cold and crisp. Whatever your preference, these DIY sandwich ideas are sure to please.

You could say that a sandwich is the perfect handheld meal. It’s convenient, layered with flavorful ingredients, and extremely versatile. We asked Mark McDonough, a Panera Bread® chef and Food Team member, to share a few ideas for “unmatched” make-at-home sandwiches that hit the spot when enjoyed hot or cold.

  • Make a BLT by placing strips of thick, just-cooked bacon on a piece of Classic White Bread toast spread with mayo. Add sliced tomato, some lettuce, and a slice each of avocado and Vermont white cheddar. Top with another piece of mayo-slathered toast. For added kick, stir a few drops of sriracha (a type of hot sauce found in the condiments aisle) into the mayo before spreading it. If you’re planning on eating the sandwich warm, have all the ingredients ready to layer on the moment your toast pops up—that little bit of heat will soften the cheese.
  • Spread fresh pesto on slices of Sesame Semolina Bread. Top with a slice of smoked mozzarella, a tomato slice, a grilled or breaded-and-baked chicken cutlet, and another slice of mozzarella. Serve the sandwich cold, or warm after toasting it in a panini press. (If you don’t have this appliance, you can get a similar effect by toasting in a grill pan while using a second pan, such as a heavy skillet, to press down on the sandwich.)
  • Stack rotisserie chicken pieces, kosher pickles, sliced tomato, and cabbage slaw on a Ciabatta Roll. Add a touch of chipotle mayo or spicy mustard. Again, take that first bite just as is, or give the sandwich a quick grill in a panini press.
  • Try your hand at “grown-up” grilled cheese by layering creamy Brie slices, apricot chutney, and thin slices of caramelized onion on an Artisan French Baguette. Savor the sandwich piping hot or with all of the makings at room temperature (très French).

“Sandwiches really open the door for creativity in the kitchen,” says Mark. “Experiment. Have fun. And let your taste buds be your guide.”