Some kind of magic. There’s something about a sourdough sandwich: the sourness in the light crust, the dense, cratered crumb.
A rare sliver of roast beef, with some horseradish cream, a slim disc of sharp cheese, a handful of chive butter; just a bit of mayo, an Emerald Isle filling of slaw with a couple of slices of avocado, creamy and waxy, on buttered toast.
The 12 Best sourdough sandwich and recipes
1. Turkey and Avocado Sourdough
I think the combination of turkey and avocado is a classic, and when you put them together with something as good as nicely toasted sourdough, it really does hit all the right spots. The taste sensation you get from the combination just makes me happy, the way great flavors work together to create a perfect mouthful.
My favorite is the rich, meaty taste of the avocado and the turkey hitting every savory spot in my mouth. The crunch of the sourdough just tops it off so well.
Sure, here is your formatted recipe for Turkey and Avocado Sourdough:
Ingredients
- 2 slices sourdough bread
- 4 ounces sliced turkey breast
- 1 avocado, sliced
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 tomato, sliced
- Handful of arugula or spinach
- Salt and pepper, to taste
- 1 tablespoon butter, for grilling
Instructions
1. Spread mayonnaise on one slice of the sourdough bread and Dijon mustard on the other slice.
2. Layer the sliced turkey breast on the slice with mayonnaise.
3. If you are using avocado, lightly sprinkle a little salt and pepper over the turkey and then place the avocado slices on top.
4. Add the tomato slices and then the arugula or spinach on top.
5. Close the sandwich with the other slice of bread.
6. Make sure the heat on your skillet is medium. Melt the butter then place the sandwich in and grill on both sides until brown and crispy, about 3-4 minutes per side.
7. Serve immediately.
2. Grilled Cheese Sourdough
My go-to comfort food is a grilled cheese, but I have a very specific idea of what it ought to taste like. It must involve sourdough – specifically, tangy, crunchy, incredibly moreish sourdough.
I think it lends a certain depth to the whole rigmarole, like smothering the gooey melted cheese in an extra layer of comfort. I like mine to be just ever so slightly buttery, too, with an extra-sharp cheddar on the side, which is definitely the best way to do it.
That way, you get a full, crisp, buttery mouthful of sheer indulgence.
Ingredients
- 4 slices of sourdough bread
- 2 tablespoons butter, softened
- 4 slices of cheddar cheese
- 4 slices of mozzarella cheese
- Optional: 2 tablespoons mayonnaise
- Optional: 1 teaspoon garlic powder
Instructions
1. Preheat a skillet over medium heat.
2. Butter one side of each slice of sourdough bread; if using, butter the other side of the bread with mayonnaise.
3. Place two slices of bread, buttered side down, onto the skillet.
4. Top each slice with one slice of cheddar cheese and one slice of mozzarella cheese.
5. Top each with another slice of bread, buttered side up.
6. Grill, about 3-4 minutes on each side, until the bread is golden brown and the cheese is melted. If desired, sprinkle a small amount of garlic powder on top of the melted cheese right before you flip for the final time. Serve warm.
3. Ham and Swiss Sourdough
I am very fond of a certain hearty sandwich, and the first time I ate it I was a devoted fan. I felt that the saltiness of the ham and the creaminess of the Swiss cheese fit together so well, with both of them embraced by the much stronger personalities of the sourdough bread.
I thought it was perfect. I still think so.
It just feels great to put some simple stuff on some simple other stuff and have it add up to something different and great.
Ingredients
- 8 slices of sourdough bread
- 8 slices of Swiss cheese
- 8 slices of ham
- 4 tablespoons of Dijon mustard
- 4 tablespoons of mayonnaise
- 2 tablespoons of unsalted butter, softened
- Optional: pickles or lettuce for serving
Instructions
1. Preheat a skillet or griddle over medium heat.
2. Mix the Dijon mustard and mayonnaise in a small bowl.
3. Spread the mustard-mayo mixture on one side of each piece of sourdough bread.
4. Make sandwiches by putting 2 slices of Swiss cheese and 2 slices of ham on 4 of the slices of bread.
5. Top each sandwich with the remaining bread slices, mustard-mayo side down.
6. Spread softened butter on the outer side of each sandwich.
7. Grill the sandwiches on each side for 3-4 minutes in the preheated skillet or until the bread is golden brown and the cheese is melted.
8. Serve hot, optionally with pickles or lettuce on the side.
4. BLT Sourdough
I think the best sandwich has got to be the BLT, as in bacon, lettuce and tomato, served on sourdough. What better marriage is there than the crunchy goodness of the bacon with the juiciness of the tomato and the crunch of the lettuce?
And how about that lovely tangy sourdough that brings all the ingredients together in such a glorious fashion? Mine is the best BLT you can get.
Anytime, anywhere. Whether it’s a quick lunch or a special dinner I’m going you can always count on mine.
Ingredients
- 8 slices sourdough bread
- 12 strips cooked bacon
- 1 large tomato, sliced
- 4 leaves of lettuce
- 4 slices of cheddar cheese (optional)
- 4 tbsp mayonnaise
- Salt and pepper to taste
- Butter for toasting
Instructions
1. Preheat a skillet or griddle over medium heat.
2. Lightly spread butter on one side of each slice of sourdough bread.
3. Place that bread, buttered side down, in your skillet, toasting it until golden brown on both sides.
4. Spread mayonnaise on the unbuttered side of each toasted bread slice.
5. Layer on the bacon, tomato slices, lettuce leaves, and cheddar cheese (if using).
6. Season with salt and pepper, and top with a final slice of buttered toasted sourdough, cut in half, and serve right away.
5. Chicken Pesto Sourdough
I love cooking meals with fresh ingredients, and my favorite combination is chicken with pesto (a savory, green sauce) in the middle of some nice sourdough (a crusty, warm, dark bread). The taste together is just beautiful and I could eat it every day.
My kitchen experiments take me here, and this is one of the tastiest experiences ever. When someone asks me for some comfort food with a swish, this is my answer.
Ingredients
- 2 slices of sourdough bread
- 1 cooked chicken breast, sliced
- 2 tablespoons of pesto sauce
- 2 slices of mozzarella cheese
- 1 handful of fresh spinach leaves
- Salt and pepper to taste
- 1 tablespoon of olive oil
Instructions
1. Put a frying pan on a medium heat, brush one side of each slice of sourdough with olive oil
2. Spread pesto sauce evenly on the un-brushed side of both slices of bread.
3. Put slices of chicken breast, mozzarella cheese and fresh spinach leaves on one slice of bread.
4. Add salt and pepper to taste, then top with other slice of bread, pesto side down.
5. Put the sandwich in the grill pan and cook for 3-4 minutes on each side or until the bread is lightly browned and the cheese is melted.
6. Remove from pan, slice in half if desired, and serve immediately.
6. Roast Beef and Cheddar Sourdough
To me, personally, for a mouthwatering, savory sandwich, nothing beats tender roast beef and sharp cheddar. The sour tang of the cheese, melting in your mouth, goes so well with juicy, flavorful beef.
The sourdough is thick and hearty, adding even more texture and taste. With every bite, my mouth is filled with pleasurable flavors and textures.
Ingredients
- 8 slices of sourdough bread
- 1 pound thinly sliced roast beef
- 8 slices sharp cheddar cheese
- 1/4 cup mayonnaise
- 2 tablespoons creamy horseradish sauce
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon freshly ground black pepper
Instructions
1. In a small bowl, mix the mayonnaise and the creamy horseradish sauce until well combined (around 2 minutes in a food processor).
2. Spread the mayonnaise mixture over one side of each slice of sourdough bread.
3. Put a slice of cheddar cheese on the mayonnaise mixture on each of the sourdough slices.
4. Layer the roast-beef slices evenly over the four slices of the seasoned bread. Then season them with fresh ground black pepper.
5. Top with the remaining slices of sourdough, cheese side down, to form sandwiches.
6. butter both outsides of each sandwich. heat a large skillet over medium heat and cook the sandwiches for 3 to 4 minutes per side, or until the bread is golden brown and the cheese is melted. serve immediately.
7. Caprese Sourdough
But when I make my favorite summer sandwich at home – juicy tomato slices, creamy mozzarella and basil atop tangy, chewy sourdough – I don’t seek to duplicate it: nothing else can beat the chewy white loaf cradling the bright fruit in the store, but to me, sun-warmed hints of high summer are the hallmarks of the sandwich, and it should be the fruits tomatoes, the unctuous fattiness of the cheese ball, and the aniseed sweetness of basil. I’ve come up with a recipe that strikes a perfect balance, and now I have a staple of my kitchen: I love to eat this sandwich for lunch, and share it with friends.
Ingredients
- 2 slices of sourdough bread
- 1 small ball of fresh mozzarella, sliced
- 1 ripe tomato, sliced
- Fresh basil leaves
- Balsamic glaze
- Extra virgin olive oil
- Salt and pepper, to taste
Instructions
1. Begin by lightly toasting the slices of sourdough bread until golden brown.
2. Drizzle the toasted sourdough with extra virgin olive oil.
3. Layer the fresh mozzarella and the tomato on one piece of sourdough.
4. Top with fresh basil leaves and season with salt and pepper to taste.
5. Drizzle balsamic glaze over the toppings and cap with the other slice of sourdough to make your sandwich.
6. (Optional) Grill it again in a pan or press if you want it to, just until the mozzarella is mostly melted. Serve hot.
8. Veggie Delight Sourdough
This is my most favorite thing to eat. When I first took a bite, I knew I had discovered something unique.
The slightly charred sourdough crust with fresh, bright, delicious vegetables mixed in – the taste is advanced and unlike anything else, but not scary. I love the texture of the different ingredients and the variety of flavors.
Every bite is an adventure, and it is the first thing I reach for when I want something exhilarating and good for me.
Ingredients
- 4 slices of sourdough bread
- 1 avocado, sliced
- 1 tomato, sliced
- 1 cucumber, thinly sliced
- 1 small red onion, thinly sliced
- 1/2 cup shredded carrots
- 1 cup mixed greens (lettuce, spinach, arugula)
- 1/4 cup hummus
- Salt and pepper, to taste
- Olive oil, for drizzling
Instructions
1. Toast the sourdough bread slices until they are golden brown.
2. Spread a generous layer of hummus on each slice of toasted bread.
3. Put the avocado slices on two slices of the bread, then the tomato, the cucumber, the red onion, shredded carrots and mixed greens.
4. Salt and pepper to taste, trickle a bit of olive oil over the top.
5. Cover the last pieces of bread and press down to make a sandwich.
6. Cut each sandwich in half and serve immediately. Enjoy!
9. Tuna Salad Sourdough
I am very seriously, for the record, super into this as a thing. To me it’s all about different layers of texture and flavor – salty mayo, that tang and chew of sourdough – and I think I’ve been converted for life. Totally the kind of thing you want for a quick lunch at work or a chill weekend hang, and it just serves as a good reminder of how flavors and textures can come together with a few simple ingredients.
Ingredients
- 2 cans of tuna, drained
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 celery stalk, finely chopped
- 1/4 red onion, finely chopped
- 1 tablespoon capers, drained
- Salt and pepper to taste
- 8 slices of sourdough bread
- 4 leaves of lettuce
- 2 tomatoes, sliced
- 2 tablespoons butter, softened
Instructions
1. In a bowl, toss the drained tuna with the mayonnaise, Dijon mustard, chopped celery, red onion and capers until evenly combined.
2. Season the tuna salad to taste with salt and pepper, and mix thoroughly to combine.
3. Butter one side of each slice of sourdough bread.
4. Evenly spread the tuna salad mixture over 4 slices of bread (facing away from you, untoasted side down) on a clean surface.
5 Lay a leaf of iceberg lettuce on top of your tuna salad and then sprinkle on three or four thin slices of tomato.
6. Lay the remaining slices of sourdough (butter side up) over top to make sandwiches.
10. Pulled Pork Sourdough
A pulled pork sourdough could be my favorite ever comfort food. I love how the soft and yielding textures of juicy pulled pork gently interact with the brighter and more defined sharpness of the sourdough.
At their best, selected bites can achieve an exquisitely matched combination of the juicy meat and the slightly acidulous bread. This is when I can’t wait to create or to taste it.
Ingredients
- 2 cups pulled pork
- 1 cup barbecue sauce
- 4 slices sourdough bread
- 2 tablespoons butter, softened
- 1/2 cup coleslaw
- 4 slices of cheddar cheese
Instructions
1. Toss the pulled pork with the barbecue sauce in a medium bowl until fully coated.
2. Butter one side of each slice of sourdough bread thickly.
3. Place two pieces of bread, butter-side down, in a skillet, and heat at medium heat.
4. Put one slice of cheddar, half the pulled pork, a quarter cup of coleslaw, and another slice of cheddar on each slice. Put the remaining slices of bread, buttered side up on top.
5. Brown in butter and cheese until the bread is golden and the cheese is melted, 3-4 minutes per side.
6. Remove from the skillet, cut in half, and serve immediately.
11. Egg Salad Sourdough
I really like egg salad and especially love it on top of crisp, tart-yet-creamy sourdough bread. To me, it really creates the perfect creamy, crunchy combination, and should always be a just-right seasoned since the flavor of the fresh ingredients sings.
For a comforting and satisfying snack or lunch, it completely delights me and, whenever I want to truly satisfy my taste buds, I can always count on it.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
- 8 slices of sourdough bread
- 2 tablespoons unsalted butter, softened
- 1 cup fresh spinach leaves
- 1 ripe avocado, sliced
Instructions
1. Add the eggs to a pot filled with water and bring to a boil. Once the water is boiling, remove the pot from the heat and allow eggs to simmer for about 10 minutes. Remove eggs and immediately transfer to a bowl of ice water to cool before peeling and chopping.
2. In a bowl, stir together the mayonnaise, Dijon mustard, chopped chives, salt and pepper. Add the chopped eggs and stir well.
3. Lightly toast the sourdough bread slices to your liking.
4. Spread the softened butter on one side of each slice of sourdough bread.
5. Place the sandwich: spinach leaves, avocado slices and egg salad, in between two slices of buttered sourdough bread.
6. Repeat with the remaining ingredients to make additional sandwiches. Serve immediately.
12. Pastrami and Sauerkraut Sourdough
I love pastrami, a cured meat, with a soft filling of sour sauerkraut in between a slice of sourdough and a piece of sweet rye bread. It has the perfect crunch and softness in every bite.
It’s a guaranteed explosion of flavors and a heavenly mix of textures. I can’t think of anything I love more to eat.
I highly recommend it.
Ingredients
- 8 slices of sourdough bread
- 1/2 pound pastrami, thinly sliced
- 1 cup sauerkraut, drained
- 8 slices Swiss cheese
- 1/4 cup Dijon mustard
- 1/4 cup Russian dressing
- 2 tablespoons unsalted butter, softened
Instructions
1. Preheat a large skillet or griddle over medium heat.
2. Spread a thin layer of Dijon mustard on one side of each slice of sourdough bread.
3. Assemble by stacking a four-ounce slice of bread with two ounces of pastrami, an ounce of sauerkraut, and a ounce of Swiss cheese. Then repeat with mustard side down.
4. Spread a light coat of butter on the outside of each sandwich.
5. Toast the sandwiches on a heated skillet until the bread is golden brown and the cheese is melted, 3 to 4 minutes per side.
6. Serve hot, optionally with a side of Russian dressing for dipping.
