Sandwiches make a great snack or meal; whether you lead a busy life and need a quick meal or if you want something cheap and tasty to serve to your guests. However, you don’t have to limit yourself to a simple equation of the standard meat, lettuce, and tomato ingredients. In this article, I am going to include several recipes for delicious sandwich fillers that are not only cheap and easy to whip up, but they’re also bursting with flavor!
6 chicken breast halves (skinless and boneless)
2/3 cup mayonnaise
1 tbsp apricot jam
1 tsp fresh lemon juice
1 large mango, peeled and chopped
1/3 cup sultana raisins
1 tsp mild curry powder
1/3 cup toasted cashews
1 pinch salt and ground black pepper
Boil chicken in lightly salted water for about 20 minutes or until thoroughly cooked. Drain the chicken and allow it to cool. Chop it up and place in a large bowl. Add raisins and half of the mango chunks. In a separate bowl, mix together the mayonnaise, curry powder, lemon juice, and apricot jam. Season this mixture with salt and pepper to taste, then add to the chicken mixture. Stir well, adding in the nuts. Spread between two slices of bread or a toasted roll. Can also be served on entertainment crackers for a twist.
3 cups of cooked ham, chopped
3/4 cup mayonnaise
1 tbsp prepared mustard
2 tsp sweet pickle relish
1 hard-boiled egg, chopped
2 tsp finely chopped onion
2 tbsp finely chopped celery
In a large bowl, mix together the ham, pickle relish, hard-boiled egg, onion, and celery. Add in the mayonnaise and mustard and mix well. Serve between a split crusty roll, hardy bread, or crackers. Leftovers will last in the fridge (in an air-tight container) for about 3 or 4 days.
6 hard-boiled eggs, finely chopped
2 cups mayonnaise (Miracle Whip if you like it zesty, “real mayo” for a smoother taste)
1/2 cup pickle relish
2 tbsp ranch dressing
1/2 cup stuffed olives, finely chopped
2 tbsp dried onion flakes
In a large bowl, mix together the chopped eggs, ranch dressing, relish, olives, and onion flakes. Add mayo, a little at a time, until the desired consistency is reached. Refrigerate leftovers in an air-tight container and use within 2 days.
2 medium cucumbers, washed and peeled
1 tub whipped cream cheese spread
dill weed to taste
1 packet of dry Italian dressing mix
Slice the cucumbers into thin slices and set aside. In a bowl, stir together the dressing mix and the cream cheese until soft and well blended. Add dill weed to taste. Fold in the cucumbers throughout the mixture. Serve with white or wheat bread or crackers.