who wants a sandwich?

We've got The Most Perfect Caprese Sammy, Hot Honey Mustard Turkey Sandwich, Green Goddess Slaw Sammy, & The Best Egg Salad Sandwich (Literally)

Hi cuties!!! How was your weekend been?? It was my husband, Thomas’s, birthday this past week and to celebrate we had a sports day with friends!! In which I provided a sh*t ton of sandwiches for, because duh 🙂‍↕️. I don’t think anything screams summer more than eating sandwiches in a park. I made four different types of sandwiches and they were (almost) all gone by the end of the night. I have all of the recipes below, and cannot wait for y’all to try them out!! I’m gonna give a sort of disclaimer though real quick, and say that not all of the recipes are measured perfectly. Some of the sandwiches needed specific measurements, but most just went off pure vibes. But honestly, I feel like that’s how most sandwiches should be… based off vibes and vibes alone 🙂‍↕️🙂‍↕️🙂‍↕️. I’m also assuming you’re not going to be making as many sandwiches and I did, so measurements can vary based on the size of your sammy lol. Anyways, I guarantee they will all turn out delicious no matter what!!! CANT WAIT FOR YALL TO TRY!! Luv ya & see u next week xoxooo 💋

All of the sandwiches I made are in this video, and all of the recipes are below:

The Most Perfect Caprese Sandwich -

Ingredients:

Pesto:

• 1 handful of basil

• 2 garlic cloves

• 1/4 cup pine nuts

• 1/4 cup + 2 TBSP olive oil (start with 1/4 cup, and if you need more liquid when blending, add in 2 more TBSP)

• 1/3 cup shredded parmesan

• Squeeze of lemon juice

• 1/2 tsp salt

• Dash of black pepper

The Rest:

• Tomato slices

• Mozzarella

• Arugula

• Balsamic glaze

• Olive oil

Directions:

1. Add all of the pesto ingredients to a high speed blender or food processor, and pulse until combined

2. To one slice of bread add a few spoonfuls of pesto and spread evenly. To the other slice, add a drizzle of olive oil and a drizzle of balsamic glaze.

3. To the bread with olive oil & balsamic: add tomato slices, mozzarella slices, a handful of arugula, and another drizzle of balsamic glaze

4. Top with the pesto bread and enjoy!!

Hot Honey Mustard Turkey Sandwich -

Ingredients:

• Provolone

• Mustard

• Hot Honey

• Turkey slices

• Avocado

Directions:

1. Preheat your oven at 350F

2. Get two pieces of bread of your choice, and add slices provolone to one slice of bread

3. Set both pieces of bread on a baking sheet and bake for a few minutes, or until the cheese is melted

4. To the slice of bread with provolone, add a few squirts of mustard and a drizzle of hot honey

5. Use a knife to lather together/evenly spread the mustard and hot honey

6. Add sliced turkey, sliced avocado, and top with the other piece of bread

7. Slice and enjoy!!

The Best Egg Salad Sandwich (Literally) -

Ingredients:

• 10 eggs

• 2 TBSP mayo

• 1 TBPS mustard

• Smoked Paprika

• Cumin

• Garlic Powder

• Salt

• Black Pepper

• Green onion

Directions:

1. Fill a large pot halfway full of cold water and set on the stovetop

2. Add all of the eggs into the water, and set the stove to medium-high heat

3. Once the water is boiling, set a timer for 8-10 minutes (the longer it boils, the firmer the yolks will be)

4. After 8-10 minutes, immediately transfer all of the eggs to an ice bath

5. Let the eggs sit in the ice bath for about 5 minutes, then peel the shells off all of the eggs

6. Once the eggs are completely peeled, transfer to a medium sized bowl

7. Add in 2 TBSP mayo, 1 TBSP mustard, and all of the seasonings (measure with your heart <3)

8. Add in 1-2 TBSP of chopped green onion and mix until fully combined

9. Add to the bread of choice and enjoy!!

Green Goddess Slaw Sammy -

Ingredients:

Slaw:

• 1 medium cabbage

• 2 green apples

• 1 fennel bulb

• 1 TBSP fennel fronds (the feathery, leafy tops of the fennel plant)

• 3 TBSP chopped chives

• Juice of 1 lemon

• 1 TBSP white wine vinegar

• 1 tsp salt

• 1 tsp hot honey

• 1 TBSP mayo

Hot Honey Mayo:

• 3 TBSP mayo

• 2 tsp hot honey

Extras:

• Provolone

• Parmesan

Directions:

1. Start by chopping the cabbage into thin slices

2. You can also add the chopped cabbage to a food processor and pulse for a few seconds to speed up the chopping process (don’t pulse for too long though, we don’t want the pieces to be too small… I recommend 2-3 pulses)

3. If you are not using a food processor, you can chop/slice the cabbage by hand

4. Once the cabbage is chopped, transfer it to a large bowl

5. Finely dice 2 green apples and add to the bowl as well

6. Remove the stalks from the fennel, and chop the bulb into thin strips

7. Dice the strips of the fennel into small pieces and add to the bowl as well

8. Add the chopped chives to the bowl

9. To a small bowl add the juice of 1 lemon, 1 TBSP white wine vinegar, 1 tsp salt, 1 tsp hot honey, and mix. Once mixed, add to the large bowl of cabbage/apples/fennel/chives (aka the “slaw”)

10. Mix it all together until the slaw is evenly coated

11. Finely chop 1 TBSP of fennel fronds (the feathery, leafy tops of the fennel plant), and add to the bowl. Add 1 TBSP of mayo as well

12. Mix until thoroughly combined & then set the slaw to the side and let sit for at least 10 minutes

13. For the hot honey mayo, add the mayo and hot honey to a jar or bowl and mix until fully combined

14. Preheat oven to 350F

15. Lay two slices of bread flat on a baking sheet. To one slice of bread, add provolone

16. Transfer the bread to the oven and bake for a few minutes, or until the cheese is melted (I like to bake mine for about 5 minutes)

17. Once the cheese is melted, add a few spoonfuls of hot honey mayo on top of the provolone. Spread evenly

18. Next, add a few large spoonfuls of the slaw as well. Then top the slaw with a bunch of shredded parmesan, top with the other piece of bread, and enjoy!!