Are you tired of the same old boring sandwiches? Look no further! We’ve got 18 delicious and creative sourdough bread sandwich recipes to spice up your lunch game. From classic combinations like grilled cheese and BLT, to more adventurous options like pesto chicken and roasted veggie, there’s something for everyone on this list.
Whether you’re in the mood for a comforting favorite or an international-inspired twist, our sourdough sandwiches are sure to satisfy your cravings. And with the rich, tangy flavor of sourdough bread as the foundation, each bite is guaranteed to be a taste sensation. So go ahead and get creative – your taste buds will thank you!
Classic Grilled Cheese on Sourdough
This recipe brings together the simplicity of grilled cheese and the rich flavor of sourdough bread, creating a delightful comfort food experience.
Ingredients:
– 2 slices of sourdough bread
– 1-2 tablespoons butter, divided
– 1 cup shredded cheddar cheese (or your preferred blend)
– Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Butter one side of each slice of sourdough bread.
3. Place one slice of bread, buttered side down, on the grill.
4. Sprinkle shredded cheese evenly over the bread.
5. Place the second slice of bread, buttered side up, on top of the cheese.
6. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
7. Flip the sandwich over and cook for an additional 2 minutes or until the other side is also golden brown.
Cooking Time: 4-5 minutes
Avocado and Egg Sourdough Sandwich
Start your day with a delicious and nutritious sandwich that combines the creaminess of avocado, the richness of eggs, and the tanginess of sourdough bread.
Ingredients:
– 2 slices of sourdough bread
– 1 ripe avocado, mashed
– 2 large eggs
– Salt and pepper to taste
– Optional: red pepper flakes for added heat
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. Crack in the eggs and scramble until cooked through.
3. Toast the sourdough bread until lightly browned.
4. Spread the mashed avocado on one slice of toast.
5. Top with the scrambled eggs, salt, and pepper to taste.
6. Add red pepper flakes if desired for an extra kick.
7. Place the second slice of toast on top to complete the sandwich.
Cooking Time: 10-12 minutes
Turkey and Cranberry Sourdough Panini
Elevate your lunch game with this flavorful and satisfying panini recipe that combines the tanginess of sourdough bread with the savory goodness of turkey, cranberries, and cream cheese.
Ingredients:
– 2 slices of sourdough bread
– 2 oz. sliced turkey breast
– 1/4 cup cranberry sauce
– 2 tbsp. cream cheese, softened
– 1/4 cup shredded cheddar cheese (optional)
– Fresh thyme leaves for garnish
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. Lay the sourdough slices on a flat surface.
3. Spread 1 tbsp. of cream cheese on each slice, leaving a 1/4-inch border around the edges.
4. Top with sliced turkey breast and cranberry sauce.
5. Sprinkle shredded cheddar cheese (if using) over the filling.
6. Place the sandwiches in the panini press or grill for about 3-4 minutes, or until the bread is toasted and the cheese is melted.
7. Remove from heat, garnish with fresh thyme leaves, and serve immediately.
Cooking Time: 3-4 minutes
BLT with Crispy Sourdough Toast
Elevate your classic BLT with crispy sourdough toast, adding a tangy depth to this beloved sandwich.
Ingredients:
– 4 slices of sourdough bread (preferably day-old)
– 2 tablespoons of unsalted butter, softened
– 1 large tomato, sliced into 1/4-inch thick pieces
– 6 slices of crispy cooked bacon
– 2 lettuce leaves
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Slice the sourdough bread into 1/2-inch thick slices.
3. Butter each slice, making sure to cover the entire surface.
4. Bake the buttered bread for 10-12 minutes, or until crispy and golden brown.
5. While the toast is baking, cook the bacon to your desired level of crispiness.
6. Assemble the BLT by placing a tomato slice on each piece of toasted sourdough, followed by two slices of bacon, a lettuce leaf, and finally another tomato slice.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Roasted Veggie and Hummus Sourdough Sandwich
Roasted Veggie and Hummus Sourdough Sandwich Recipe
Summary: This sandwich combines the creaminess of hummus with the earthy sweetness of roasted vegetables, all nestled between a crispy sourdough slice. Perfect for a satisfying lunch or snack.
Ingredients:
– 1 large sourdough bread loaf, sliced
– 1/2 cup hummus
– 1 large red bell pepper, seeded and sliced
– 1 large yellow bell pepper, seeded and sliced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: lettuce, tomato, avocado, or sprouts for added freshness
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss together bell peppers, garlic, and olive oil. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
3. Assemble the sandwich by spreading hummus on each sourdough slice, then topping with roasted vegetables.
4. Season with salt and pepper to taste. Add optional toppings if desired.
5. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Pesto Chicken Sourdough Melt
Elevate your sandwich game with this creamy and savory Pesto Chicken Sourdough Melt. Fresh basil pesto, juicy chicken, and melted cheese come together on a crispy sourdough bread for a satisfying meal.
Ingredients:
– 1 lb cooked chicken breast, sliced
– 2 tbsp fresh basil pesto
– 2 slices of sourdough bread
– 2 tbsp unsalted butter, softened
– 2 slices of cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Butter one side of each sourdough slice.
3. Place the chicken on one slice, followed by a spoonful of pesto.
4. Top with another slice of sourdough, butter-side up.
5. Grill for 2-3 minutes per side, or until cheese is melted and bread is toasted.
6. Serve immediately and enjoy!
Cooking Time: 6-8 minutes
Reuben Sandwich on Toasted Sourdough
A twist on the classic deli favorite, this Reuben sandwich features tender corned beef, melted Swiss cheese, and tangy sauerkraut on toasted sourdough bread.
Ingredients:
– 4 slices of sourdough bread
– 1/2 pound corned beef, thinly sliced
– 2 tablespoons butter
– 1 cup shredded Swiss cheese
– 1/2 cup sauerkraut, drained and chopped
– 1 tablespoon Dijon mustard
Instructions:
1. Preheat a griddle or skillet over medium heat.
2. Butter one side of each bread slice.
3. Place two slices of bread, buttered side down, on the griddle.
4. Top with corned beef, Swiss cheese, and sauerkraut.
5. Spread Dijon mustard on top of the sauerkraut.
6. Place the remaining bread slices, buttered side up, on top of the filling.
7. Cook for 2-3 minutes or until the bread is toasted and the cheese is melted.
8. Flip and cook an additional 2-3 minutes or until the other side is also toasted.
Cooking Time: 6-8 minutes
Caprese Sourdough Sandwich with Balsamic Glaze
Elevate your sandwich game with this simple yet flavorful Caprese-inspired creation, featuring fresh mozzarella, ripe tomatoes, and creamy balsamic glaze on crispy sourdough bread.
Ingredients:
– 1 large sourdough bread loaf
– 8 oz fresh mozzarella cheese, sliced
– 2 large ripe tomatoes, sliced
– 1/4 cup balsamic glaze (see note)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Slice the sourdough bread into 1-inch thick pieces and toast until lightly browned.
3. Assemble the sandwiches by spreading a slice of toasted bread with mozzarella cheese, followed by a tomato slice, and finishing with another bread slice.
4. Drizzle balsamic glaze over the top of each sandwich.
5. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 10-12 minutes (grilling time)
Pulled Pork and Coleslaw Sourdough Sandwich
This recipe combines the tender, flavorful pulled pork with the refreshing crunch of coleslaw on a crispy sourdough bread. Perfect for a casual gathering or a satisfying lunch.
Ingredients:
– 1 lb boneless pork shoulder
– 1/4 cup BBQ sauce
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp salt
– 1/4 cup coleslaw (store-bought or homemade)
– 2 slices sourdough bread
– Optional: pickles, mustard, and/or chives for added flavor
Instructions:
1. Preheat oven to 275°F.
2. Season pork shoulder with brown sugar, smoked paprika, and salt.
3. Place pork in a Dutch oven or slow cooker. Cover with foil and cook for 8 hours or overnight.
4. Shred pork with two forks. Add BBQ sauce and toss until coated.
5. Slice sourdough bread into 1-inch thick pieces.
6. Assemble sandwiches by spreading coleslaw on one slice of bread, then topping with pulled pork. Serve immediately.
Cooking Time: 8 hours (or overnight)
Tuna Melt on Sourdough Bread
A classic combination of flavors and textures, this tuna melt is a simple yet satisfying sandwich that’s perfect for a quick lunch or snack. With the tanginess of sourdough bread and the richness of tuna, it’s a match made in heaven.
Ingredients:
– 1 can of tuna (drained and flaked)
– 2 slices of sourdough bread
– 1 tablespoon of mayonnaise
– 1 tablespoon of chopped onion
– 1/4 cup of shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or grill over medium heat.
2. Spread one slice of sourdough bread with mayonnaise, then top with the tuna mixture (flaked tuna, chopped onion, salt, and pepper).
3. Place the second slice of sourdough bread on top to form a sandwich.
4. Add shredded cheddar cheese on top of the sandwich.
5. Cook for 2-3 minutes or until the cheese is melted and the bread is toasted.
6. Flip the sandwich and cook for an additional 1-2 minutes, until the other side is also toasted.
Cooking Time: 5-7 minutes
Mediterranean Veggie Sourdough Sandwich
Mediterranean Veggie Sourdough Sandwich: A flavorful and refreshing twist on a classic sandwich, this recipe combines the tanginess of sourdough with the vibrant flavors of the Mediterranean.
Ingredients:
– 1 loaf of sourdough bread
– 1/4 cup of hummus
– 1/2 cup of sliced Kalamata olives
– 1/2 cup of artichoke hearts, canned or marinated
– 1/4 cup of crumbled feta cheese (optional)
– 1/4 cup of chopped fresh parsley
– 1 tablespoon of olive oil
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Slice the sourdough bread into thick slabs.
3. Spread a layer of hummus on each slice.
4. Top with sliced olives, artichoke hearts, and crumbled feta cheese (if using).
5. Drizzle with olive oil and sprinkle with chopped parsley.
6. Assemble the sandwiches by placing two slices together.
7. Bake for 10-12 minutes or until the bread is toasted to your liking.
Cooking Time: 10-12 minutes
Egg Salad and Arugula Sourdough Sandwich
This classic sandwich gets a refreshing twist with the addition of peppery arugula and creamy egg salad, all nestled between slices of crusty sourdough bread.
Ingredients:
– 4 hard-boiled eggs, cooled
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– 4 slices sourdough bread
– 4 cups arugula leaves
Instructions:
1. In a medium bowl, combine the egg yolks, mayonnaise, Dijon mustard, salt, and pepper. Mix until smooth.
2. Spread 1-2 tablespoons of egg salad on each slice of sourdough bread.
3. Top with a handful of arugula leaves.
4. Assemble the sandwiches by placing the top slice of bread on the bottom half.
5. Serve immediately.
Cooking Time: None, as this is an assembly-only recipe!
Ham and Swiss Sourdough Panini
Elevate your lunch game with this savory and satisfying panini, featuring the perfect balance of salty ham and creamy Swiss cheese on a tangy sourdough bread.
Ingredients:
– 2 slices of sourdough bread
– 2 tablespoons unsalted butter, softened
– 4 ounces thinly sliced ham (such as prosciutto or Black Forest)
– 1 slice of Swiss cheese (about 1/4 inch thick)
– Salt and pepper to taste
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. Butter one side of each bread slice.
3. Place one bread slice, buttered side down, in the panini press or on the grill.
4. Top with ham, Swiss cheese, and a pinch of salt and pepper.
5. Place the second bread slice, buttered side up, on top of the filling.
6. Cook for 2-3 minutes, or until the bread is golden brown and the cheese is melted.
7. Serve immediately.
Cooking Time: 2-3 minutes
Buffalo Chicken Sourdough Sandwich
This Buffalo Chicken Sourdough Sandwich combines the tangy flavor of sourdough bread with the spicy kick of buffalo chicken, all wrapped up in a crispy baguette.
Ingredients:
– 1 lb cooked chicken breast, shredded
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup ranch dressing
– 4 slices of sourdough bread
– 1/4 cup crumbled blue cheese (optional)
– Lettuce, tomato, and pickles (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together shredded chicken, Frank’s RedHot sauce, and ranch dressing until well combined.
3. Slice sourdough bread into 1-inch thick slabs.
4. Assemble sandwiches by spreading the buffalo chicken mixture on two slices of bread, topping with crumbled blue cheese (if using), and finishing with the remaining bread slices.
5. Place sandwiches on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until bread is toasted and crispy.
6. Remove from oven and let cool for a few minutes before serving.
Cooking Time: 10-12 minutes
Roast Beef and Horseradish Sourdough Sandwich
A classic combination elevated by the tangy kick of horseradish, this sandwich is perfect for a satisfying lunch or dinner.
Ingredients:
– 1 lb roast beef (thinly sliced)
– 2 tbsp horseradish sauce
– 4 slices sourdough bread
– 2 tbsp unsalted butter, softened
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup thinly sliced red onion
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Spread a slice of sourdough bread with butter.
3. Top with a few slices of roast beef, some mixed greens, and a sprinkle of red onion.
4. Drizzle with horseradish sauce and season with salt and pepper.
5. Repeat for the remaining sandwiches.
6. Cook in oven for 5-7 minutes, or until bread is toasted and filling is heated through.
Cooking Time: 15-20 minutes
Peanut Butter and Banana Sourdough Toastie
A delightful twist on the classic PB&J, this recipe combines creamy peanut butter with sweet banana on a crispy sourdough base.
Ingredients:
– 2 slices of sourdough bread
– 2 tbsp creamy peanut butter
– 1 ripe banana, sliced
– Pinch of salt
Instructions:
1. Preheat your toaster or toaster oven to 350°F (175°C).
2. Toast the sourdough slices until lightly browned and crispy.
3. Spread one slice with peanut butter, leaving a small border around the edges.
4. Top the peanut butter with sliced banana.
5. Place the second toasted slice on top of the banana.
6. Sprinkle with salt to bring out the flavors.
Cooking Time:
– Toasting: 2-3 minutes
– Assembly: 1 minute
Smoked Salmon and Cream Cheese Sourdough Bagel
Elevate your breakfast or snack game with this flavorful and satisfying combination of smoked salmon, cream cheese, and toasted sourdough bagel. The tanginess of the salmon pairs perfectly with the richness of the cream cheese, all held together by a crispy bagel.
Ingredients:
– 1 sourdough bagel
– 2 tbsp cream cheese, softened
– 2 slices smoked salmon (about 2 oz)
– 1/4 cup thinly sliced red onion
– 1/4 cup capers, rinsed and drained
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Slice the bagel in half lengthwise.
3. Spread one half with cream cheese, leaving a small border around the edges.
4. Top with smoked salmon, red onion, and capers.
5. Place the bagel on a baking sheet and toast for 5-7 minutes, or until lightly browned.
6. Serve warm, with lemon wedges on the side if desired.
Cooking Time: 5-7 minutes
Chickpea Salad Sourdough Sandwich
A refreshing twist on traditional sandwiches, this recipe combines the creamy flavor of chickpeas with the tanginess of sourdough bread. Perfect for a quick lunch or snack.
Ingredients:
– 1/2 cup cooked chickpeas
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cucumber
– 1 tablespoon olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 2 slices sourdough bread
Instructions:
1. In a medium bowl, combine chickpeas, red bell pepper, and cucumber.
2. Drizzle with olive oil and squeeze in lemon juice. Season with salt and pepper.
3. Spread the chickpea salad onto one slice of sourdough bread.
4. Top with the second slice of bread.
5. Cut in half and serve.
Cooking Time: 10 minutes
Summary
Get ready to elevate your sandwich game with these 18 flavorful sourdough bread recipes! From classic grilled cheese and BLTs, to more adventurous options like roasted veggie and hummus or buffalo chicken, there’s something for everyone. Whether you’re in the mood for a satisfying lunch or a comforting dinner, these sourdough sandwiches are sure to hit the spot. With ingredients ranging from avocado and egg to pulled pork and coleslaw, you’ll never get bored with this variety of recipes.