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5-Ingredient sandwich recipes

During the Middle Ages, thick slabs of coarse and usually stale bread called trenchers were used as plates. The sandwich has come a long way since then and is now a staple of the American diet, particularly as the main course for lunches. Combinations of breads, meats, cheeses, vegetables and sandwich condiments are limitless — so try something new, with quick and easy five-ingredient sandwiches.

Chicken ceasar sandwich

1Chicken caesar sandwich

Try a tangy chicken Caesar sandwich on split French bread: Spread classic Caesar dressing on a French bread roll, and sprinkle with one tablespoon of shredded Parmesan cheese. Top with shredded romaine lettuce, sliced tomato and roasted chicken breast — sliced or shredded. It’s OK to use deli roasted chicken or your leftover chicken breasts from another meal. This sandwich is great as is, or pop it under the broiler just long enough to melt the cheese.

2Chicken verde sandwich

This is spicy, but not too hot, with a great south-of-the-border taste. It’s equally delicious in a sandwich bun and soft tortilla. You’ll need the frozen fried chicken strips, four green chilies (fresh or canned is fine), Monterey jack cheese, one small can of refried beans, and an avocado. Place a slice of cheese, a whole chili, chicken strips, and a generous spoon of refried beans on the bun or tortilla. Microwave on high for one minute to melt the cheese. Add a slice of fresh avocado.

3Buffalo blue sandwich

Make enough for a crowd by building this sandwich on a one-pound loaf of French or artisan bread split in half lengthwise. Combine two cups shredded cooked chicken or turkey with 3/4 cup chopped celery and 1/4 cup Buffalo wing sauce. Spread on the bottom half of the bread, then top with sliced provolone cheese. Heat to melt the cheese using the microwave or oven, then add a generous drizzle of blue cheese salad dressing. Cut into sandwich portions and serve.

Rachael Ray’s sausage sandwiches >>

4Apple & chicken sandwich

Tart and tasty, you’ll also get a sweet surprise in this sandwich. Mix two tablespoons of mayonnaise (regular or nonfat) with two tablespoons of apple or apricot fruit jelly. Stir in one can of white chunk chicken breast (drained) or one cup of chopped white meat chicken, and 1/2 coarsely chopped apple. Toast pumpernickel or whole-wheat bread, then top with lettuce leaves and pile on the chicken mixture. This satisfying sandwich delivers a serving of fruit, lean protein and whole grains deliciously.

When baking a roast, chicken breast, ham or turkey, add an extra portion so you’ll have plenty of leftovers for sandwiches. Chop, slice or shred, then freeze leftover meats so you can grab them when you need a quick meal.

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