5 Sandwich Combos You Haven't Tried Before

When your sandwiches have become boring, it's time to try new flavor combinations!

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Don't settle for boring sandwiches! Think fresh herbs and greens and thick-cut bacon. You can even mix sweet + salty flavors or use leftover adobo or roast chickencheck out 5 new sandwich combos you can try. They're bound to be your favorite from now on:

 

SPICY TUNA AND DILL MAYO SANDWICH
Mayo + dill + lemon + tuna + greens

 

Herbs add freshness to the classic mayo-and-tuna combo. A squeeze of lemon balances out the flavors, too.


Prep time 5 minutes

In a bowl, combine 3 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 (155-gram) can spicy tuna (liquid drained), 3 sprigs dill (chopped), and a pinch of salt. Spread onto bread. Top with more tuna and garnish with more dill if prefered.

 

 

 

PORK BELLY WITH SRIRACHA MAYO ON TOAST
Mayo + sriracha + pork belly + carrot and cucumber slaw

 

We find inspiration in Asian flavors to make this delicious sandwich. We’re sure you can think of countless ways on how to use sriracha mayo in your fave dishes!

 

Prep time 30 to 45 minutes



In a bowl, combine 2 tablespoons of sriracha with ½ cup mayo. Set aside.
 

Prepare the pork: Marinate 300 grams thinly-sliced pork belly strips in 3 tablespoons soy sauce and 2 tablespoons calamansi juice for at least 30 minutes.
 

Make carrot and cucumber slaw: Cut 1 small carrot and 1 small cucumber into thin strips. Place in a bowl and season with salt and pepper. Add 2 tablespoons vinegar, and toss to coat. Set aside.


Heat 1 tablespoon vegetable oil in a pan over medium heat. Cook the pork for 2 to 4 minutes on each side. Drain off excess oil and slice into smaller segments.


Spread sriracha mayo on a slice of bread. Add pork belly and top with slaw. Serve open faced or add another slice of bread.

 

 

SWEET AND SALTY SAMMY
Butter + mango jam + bacon + chili


Bacon is delicious on its own, but pair it with yummy mango jam and creamy butter and you have a delicious sandwich you’ll be craving (and making) for days on end.


Prep time 5 to 10 minutes



Spread butter on toasted slice of bread. Add a dollop of mango jam and spread evenly. Add cooked thick-cut bacon. Sprinkle with chili flakes. Add another piece of bread, and repeat steps to get the sandwich height you prefer.

 

 

CHICKEN PIMIENTO SANDWICH
Cream cheese + pimiento + mustard + garlic + chicken + greens


Pair this delectable cheese pimiento with leftover roast chicken. You’ll be preparing this for baon from now on for sure.


Prep time 15 minutes



Make the spread: In a food processor, combine 1 cup cream cheese, 1 (200-gram) can red pimiento (water drained), 3 cloves garlic, 2 teaspoons mustard, ½ teaspoon salt. Process until smooth.
 

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Spread cheese pimiento on to a slice of bread. Add roast chicken slices and your preferred greens. Top with another piece of bread with cheese pimiento.

 

 

 

 

ROASTED GARLIC MAYO WITH ADOBO AND CHEESE SANDWICH
Mayo + roasted garlic + adobo + cheese


This is a great way to enjoy leftover adobo. The roasted garlic mayo can be used in so many other sandwiches and dishes, too.



Prep time 45 minutes

Place 4 heads garlic on top of a strip of aluminum foil. Drizzle with 2 tablespoons olive oil, then wrap. Place in preheated oven for 45 minutes (400F) or until garlic is soft. Once done, let cool. Then squeeze out garlic from the skin, and mix into ½ cup mayo.

Spread on to a slice of bread. Top with shredded adobo. Add a slice of cheese and toast in toaster oven until cheese melts. Top with another slice of toasted bread with roasted garlic mayo.

 

 

 

Photography by Majoy Siason; recipes and styling by Zee Castro-Talampas

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