What’s for Dinner? Paula Deen’s Sons Offer Great Sandwich Ideas

The week is over – whew! Now, what’s for dinner tonight?

One of the simplest options is a sandwich. It might not seem like the most exciting or gourmet option but it’s one of the most popular recipes across the nation. Some estimates say Americans eat 300 million sandwiches each day – that’s almost one for every citizen in the country!

To jazz up your sandwich offerings, here are some tips and recipes from famed chef Paula Deen’s sons Jamie and Bobby Deen, hosts of the Food Network’s hit show “Road Tasted.”      

• Put the fixings out and let the family make their own sandwich – even the kids.
• Designate a “Sandwich Chef” who gets to choose what sandwich to serve. This helps kids make health choices and gives them the power to decide what’s for dinner too.
• Jazz things up by giving the choice of a Panini press or a grilling option.
• Think of a theme night to get the creative juices flowing.

Here are five delicious sandwich recipes created exclusively for the Grain Foods Foundation by the Deen brothers. Who knows – before you know it, your family members will be asking for Sandwich Night more than just once a week and maybe creating their own recipes.

To get more tips and recipes from the Deen brothers and to add your favorite recipe to the Endless Sandwich recipe database, visit www.gowiththegrain.org or GoWithTheGrain on Facebook and Twitter.

Grilled Bacon Pimento Cheese Sandwich

Ingredients

• 8 slices white bread
• 1/4 cup butter, softened
• 2 ounces cream cheese
• 1/4 cup mayonnaise
• Pinch of garlic powder
• 1/2 cup grated Monterey Jack cheese
• 1/2 cup grated sharp cheddar cheese
• 1 4-ounce jar of pimentos, drained and diced
• 1 teaspoon grated onion
• 8 slices bacon, cooked crisp and crumbled
• Salt and pepper to taste

Preparation

1. In medium mixing bowl using a hand held mixer, beat cream cheese, mayonnaise and garlic powder until smooth. Add in Jack and cheddar cheese, pimentos and grated onion. Beat until well blended. Stir in crumbled bacon. Salt and pepper to taste.
2. Butter one side of each slice of bread. Top 4 of the slices with bacon pimento cheese spread. Top with the remaining 4 slices of bread (butter side out).
3. Heat grill pan or griddle to medium. Grill sandwiches until golden brown on one side.
4. Flip and cook the other side until golden brown. Serve warm.

Serves
4 servings

Total Time:
23 minutes

The Perfect Chicken Sandwich

Ingredients

• 8 slices multi grain bread
• 2 tablespoons olive oil
• 2 roasted chicken breasts, sliced (use leftover roasted chicken or rotisserie chicken)
• 8 thin slices Gruyere cheese
• 1/3 cup mayonnaise
• 6 basil leaves, finely chopped
• Zest and juice of 1 lemon
• Salt and pepper

Preparation

1. In small mixing bowl, stir together mayonnaise, basil, zest and juice. Salt and pepper to taste.
2. Brush one side of each slice of bread with olive oil. Spread basil mayonnaise on the opposite side of each slice. Top four of the slices of bread (olive oil side down) with chicken. Sprinkle with salt and pepper. Add two slices of cheese over chicken and top with remaining four pieces of bread (olive oil side up).
3. Heat sandwich press and cook sandwiches until golden and cheese has melted.

Serves
4 servings

Total Time:
18 minutes

Crunchy Super Kid’s Sandwich

Ingredients

• 8 slices raisin bread
• 1/4 cup butter, softened
• 1/2 cup peanut butter
• 1 banana, thinly sliced
• 2 tablespoons honey
• 1/4 cup granola (use your kid’s favorite)

Preparation

1. Spread butter on one side of each slice of raisin bread. Spread peanut butter on the other side of four of the slices. Top peanut butter with thinly sliced bananas and honey.
2. Sprinkle granola over honey and top with remaining slices of bread (butter side up).
3. Heat a griddle to medium hot. Grill sandwiches until golden brown on one side. Flip and cook the other side until golden brown. Serve warm.

Serves
4 servings

Total Time:
13 minutes

Roast Beef and Southern Sweet Coleslaw Sandwich

Ingredients

• 8 slices pumpernickel bread
• 2 tablespoons spicy mustard
• 1 pound thinly sliced cooked roast beef or corned beef

For Coleslaw

• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon brown sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon celery salt
• 2 cups finely shredded green cabbage (about 1/4 head)
• 2 cups finely shredded purple cabbage (about 1/4 head)
• 1 large carrot, grated
• Salt and pepper to taste

Preparation

1. In medium mixing bowl, whisk together mayonnaise, mustard, brown sugar, vinegar and celery salt. Add cabbage and carrots. Toss to coat. Salt and pepper to taste. Cover and chill until ready to use.
2. Spread spicy mustard on one side of 4 slices of bread. Top with roast beef and coleslaw.
3. Place remaining 4 slices of bread over coleslaw. Press together with your hands and serve.

Serves
4 servings

Total Time:
20 minutes

The Deen Brother’s Zesty Tuna Fish Salad Sandwich

Ingredients

• 8 slices whole wheat bread
• 2 (6 oz.) cans light tuna packed in olive oil, drained
• 1/3 cup mayonnaise, more or less depending on preference zest and juice of 1 lemon
• 4 eggs, hard boiled and finely chopped
• 1/4 cup chopped dill pickles
• 1 tablespoon minced onion
• 1/2 teaspoon lemon pepper
• Salt to taste
• 4 leaves green leaf lettuce, chopped
• 8 slices tomato, thinly sliced

Preparation

1. In a medium mixing bowl, whisk together mayonnaise, lemon zest and lemon juice. Add tuna, eggs, pickles, minced onion and lemon pepper and stir to coat. Add additional mayonnaise if needed. Salt to taste.
2. Divide tuna salad among 4 slices of bread. Top each with chopped lettuce and tomato slices. Top with remaining 4 slices of bread and serve.

Serves
4 Servings

Total Time:
15 min

I’m starving now – how about you??