5 easy sandwich recipes that aren't boring and you'll actually want to make

If you've been rotating between plain cheese, jam or a basic vegetable sandwich, it might be time to change things up. These recipes are fresh, flavour-packed and easy enough to make on even the busiest days.

Grilled Mushroom and Cheese Sandwich

Serves: 2

Ingredients

• 200 g button mushrooms, thinly sliced
• 1 tbsp butter
• 1 tsp olive oil
• 3 garlic cloves, finely chopped
• 1 small onion, thinly sliced
• ½ tsp freshly ground black pepper
• Salt, to taste
• 1 tsp dried mixed herbs or oregano
• 1 tbsp finely chopped fresh parsley or coriander (optional)
• 4 slices wholemeal or sourdough bread
• 4 slices cheddar, mozzarella or processed cheese
• 2 tsp butter, softened (for spreading on the bread)

Method

Heat 1 tablespoon of butter and the olive oil in a frying pan over a medium-high heat.

Add the sliced onions and cook for 2 to 3 minutes, stirring occasionally, until they soften. Add the chopped garlic and cook for about 30 seconds, just until fragrant. Add the sliced mushrooms in a single layer as much as possible. (Slice the mushrooms evenly so they cook at the same rate). Cook for 6 to 8 minutes, stirring occasionally. The mushrooms will first release their water. Continue cooking until the liquid has completely evaporated and the mushrooms begin to turn lightly golden.

Season with salt, black pepper and dried herbs. Stir in the parsley or coriander, if using, then remove the pan from the heat. Allow the filling to cool for a couple of minutes.

Lightly butter one side of each bread slice. Turn two slices over so the unbuttered side is facing up. Place one slice of cheese on each. Divide the mushroom mixture evenly over the cheese. Top with another slice of cheese. Cover with the remaining bread slices, keeping the buttered side facing out.

Heat a sandwich maker, grill pan or heavy frying pan over a medium heat. Place the sandwiches on the hot surface. If using a frying pan, press them gently with a spatula. 

Cook for 3 to 4 minutes on one side until golden. Carefully flip the sandwiches and cook for another 3 to 4 minutes, until the bread is crisp and the cheese has melted completely.

Transfer the sandwiches to a chopping board and let them rest for 1 minute before cutting. Slice in half and serve hot with tomato ketchup, green chutney or a bowl of tomato soup.

For extra nutrition, add a handful of baby spinach during the last minute of cooking the mushrooms and let it wilt before assembling the sandwich.

Caprese Sandwich

Serves: 2

Ingredients

• 4 slices sourdough or multigrain bread
• 200 g fresh mozzarella, sliced about ½ cm thick
• 2 medium ripe tomatoes, sliced
• 10 to 12 fresh basil leaves
• 2 tbsp basil pesto (recipe below)
• 1 tbsp extra virgin olive oil
• 1 tsp balsamic glaze (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp butter, softened (optional, if grilling)

Method

Wash and slice the tomatoes. Arrange the slices on a plate lined with kitchen paper. Sprinkle them lightly with salt and leave them for 5 minutes. This helps draw out excess moisture. Pat the slices dry with another sheet of kitchen paper.

If making a grilled sandwich, spread a thin layer of softened butter on one side of each bread slice. If making it without grilling, lightly toast the bread until crisp.

Place two slices of bread on a board. Spread 1 tablespoon of pesto evenly over each slice. Arrange half of the mozzarella slices over the pesto. Place the tomato slices on top in a single layer. Season with a little salt and freshly ground black pepper. Add the fresh basil leaves evenly over the tomatoes. If using, drizzle a little balsamic glaze over the basil. Finish with the remaining mozzarella slices. Top with the remaining bread slices.

Grill the sandwich (optional)

Heat a grill pan, sandwich press or non-stick frying pan over a medium heat. Place the sandwiches on the hot surface. Cook for 3 to 4 minutes on one side until golden brown.

Turn carefully and cook for another 3 to 4 minutes, until the bread is crisp and the mozzarella has softened and just begun to melt.

If using a sandwich press, cook until the bread is golden and crisp.

Slice in half and serve immediately.

Grilled Chicken and Avocado Sandwich

Serves: 2

Ingredients

For the chicken

• 2 boneless, skinless chicken breasts (about 300 g total)
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1 tsp garlic, finely grated or minced
• ½ tsp paprika
• ½ tsp black pepper
• ½ tsp dried oregano
• Salt, to taste

For the yoghurt spread

• 3 tbsp Greek yoghurt or thick hung curd
• 1 tsp yellow mustard
• 1 tsp lemon juice
• 1 tbsp finely chopped coriander or parsley
• A pinch of black pepper
• Salt, to taste

For the sandwich

• 4 slices wholemeal or multigrain bread
• 1 ripe avocado
• 4 lettuce leaves
• 1 medium tomato, thinly sliced
• ½ small cucumber, thinly sliced
• ½ small red onion, thinly sliced (optional)
• 1 tsp butter or olive oil (for grilling the bread)

Method

If the chicken are very thick, gently pound them to an even thickness of about 1.5 cm using a rolling pin or meat mallet. This helps them cook evenly.

In a bowl, combine the olive oil, lemon juice, garlic, paprika, black pepper, oregano and salt. Add the chicken and coat it well in the marinade. Cover and refrigerate for 20 to 30 minutes.

Heat a grill pan or non-stick frying pan over a medium-high heat. Place the chicken on the hot pan. Cook for 5 to 6 minutes on one side without moving it. Turn and cook for another 5 to 6 minutes, or until the chicken is fully cooked. Transfer the chicken to a plate and let it rest for 5 minutes. Slice it into thin strips.

While the chicken is resting, mix together the Greek yoghurt, yellow mustard, lemon juice, coriander, black pepper and salt in a small bowl. Taste and adjust the seasoning if needed.

Cut the avocado in half and remove the stone. Scoop the flesh into a bowl.Slice it thinly or mash it lightly with a fork. If mashing, add a few drops of lemon juice to help slow browning.

Lightly butter one side of each bread slice or brush with a little olive oil. Toast the bread in a clean frying pan or sandwich press for 2 to 3 minutes on each side until lightly golden.

Spread the yoghurt mixture evenly over two slices of toasted bread. Arrange the lettuce leaves on top. Add the sliced grilled chicken. Layer the avocado over the chicken. Top with the tomato, cucumber and onion slices, if using. Cover with the remaining bread slices.

Cut each sandwich diagonally in half.

If packing this sandwich for lunch, keep the tomato separate and add it just before eating, to maintain the bread's texture.

Hummus and Roasted Vegetable Sandwich

Serves: 2

Ingredients

For the roasted vegetables

• 1 medium red capsicum, sliced
• 1 medium yellow capsicum, sliced (or use another red/green capsicum)
• 1 small zucchini (if available), sliced into ½ cm rounds
• 1 small eggplant, sliced into ½ cm rounds
• 1 medium red onion, cut into wedges
• 1 tbsp olive oil
• ½ tsp dried oregano
• ¼ tsp dried thyme (optional)
• ¼ tsp freshly ground black pepper
• ½ tsp salt

For the sandwich

• 4 slices sourdough, wholemeal or multigrain bread
• 6 tbsp classic hummus
• 1 cup baby spinach or lettuce leaves
• 1 small tomato, sliced
• ½ small cucumber, thinly sliced
• 1 tsp lemon juice
• 1 tsp extra virgin olive oil (optional)
• Butter or olive oil, for grilling the bread (optional)

Method

Preheat the oven to 200°C (180°C fan). Line a baking tray with baking paper. Place the capsicum, zucchini, eggplant and onion on the tray. Drizzle with the olive oil. Sprinkle over the oregano, thyme (if using), salt and black pepper. Toss everything together so the vegetables are evenly coated. Spread them into a single layer. Roast for 25 to 30 minutes, turning them halfway through, until the vegetables are tender and lightly caramelised around the edges.

Remove from the oven and allow them to cool slightly.

If you'd like a toasted sandwich, lightly brush one side of each bread slice with olive oil or butter. Toast the bread in a grill pan or frying pan over a medium heat for 2 to 3 minutes per side until lightly crisp. You can also use the bread without toasting if you prefer.

Spread 3 tablespoons of hummus generously over each of two bread slices. Arrange a layer of spinach or lettuce on top. Add a few slices of tomato and cucumber. Pile the roasted vegetables generously over the salad. Sprinkle a few drops of lemon juice over the vegetables. If you like, drizzle with a little extra virgin olive oil. Top with the remaining bread slices.

For a warm sandwich, place it in a sandwich press or grill pan. Cook for 2 to 3 minutes on each side until the bread is golden and lightly crisp. Since hummus doesn't melt like cheese, the aim is simply to warm the filling and toast the bread.

Slice each sandwich in half.

Add crumbled feta or grilled halloumi if you'd like extra protein. Leftover roasted vegetables can be refrigerated for up to 3 days and used in wraps, pasta or grain bowls.

Classic Club Sandwich

Serves: 2

Ingredients

• For the chicken
• 2 boneless, skinless chicken breasts (about 300 g)
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1 tsp garlic paste
• ½ tsp black pepper
• ½ tsp paprika or Kashmiri chilli powder
• ½ tsp salt

For the sandwich

• 6 slices white, wholemeal or multigrain bread
• 6 slices streaky bacon (or chicken bacon), cooked until crisp
• 4 lettuce leaves
• 1 large tomato, thinly sliced
• 1 small cucumber, thinly sliced (optional)
• 4 slices cheddar or processed cheese
• 4 tbsp mayonnaise
• 1 tsp yellow mustard (optional)
• 2 tsp softened butter

Method

Mix together the olive oil, lemon juice, garlic paste, black pepper, paprika and salt in a bowl. Add the chicken and coat it well. Cover and refrigerate for 20 to 30 minutes.

Heat a grill pan or non-stick frying pan over a medium-high heat.

Cook the chicken for 5 to 6 minutes on each side, depending on thickness, until fully cooked. The thickest part should reach 75°C.

Transfer to a plate and let it rest for 5 minutes before slicing thinly.

While the chicken rests, cook the bacon in a dry frying pan over a medium heat for 3 to 5 minutes, turning occasionally, until crisp. Transfer to kitchen paper to drain.

Lightly butter one side of each bread slice. Toast until golden brown in a toaster, grill or frying pan. Allow the bread to cool for a minute before assembling.

Mix the mayonnaise and yellow mustard together if using. Spread the mixture on one side of every slice of toast.

Place one slice of toast on a board. Add two lettuce leaves. Arrange half of the sliced chicken over the lettuce. Top with two slices of tomato. Add two slices of bacon. If using cheese, place two slices on top. Cover with a second slice of toast, spread-side down.

Spread a little more mayonnaise mixture on top of the second slice. Add the remaining lettuce. Arrange the remaining chicken. Top with the remaining tomato, cucumber (if using) and bacon. Finish with the third slice of toast.

Insert four cocktail sticks into the sandwich, one near each corner. Using a sharp serrated knife, cut diagonally into four triangles. The cocktail sticks help keep the layers together while cutting and serving.

Serve immediately with potato wedges, French fries or crisps

Vegetarian Club Sandwich variation

Skip the chicken and bacon and instead layer grilled paneer, grilled mushrooms, sliced avocado and cheese. The rest of the method remains the same, creating a filling vegetarian version that's just as satisfying.

Bonus: Homemade Hummus

• 1 cup cooked chickpeas (or 1 x 400 g tin, drained and rinsed)
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 garlic clove
• 2 tbsp extra virgin olive oil
• 2 to 4 tbsp cold water
• ½ tsp ground cumin
• ½ tsp salt

Blend all the ingredients until smooth, adding more cold water if needed to achieve a creamy consistency.

Homemade Basil Pesto

• 2 cups fresh basil leaves
• ¼ cup toasted pine nuts or walnuts
• 2 garlic cloves
• ¼ cup grated Parmesan
• ⅓ cup extra virgin olive oil
• Salt and black pepper, to taste

Blend until smooth, adding a little more olive oil if needed. Store any leftover pesto in an airtight container in the refrigerator for up to 5 days.